Comment from our viewer: Choleric Raven
"Mainly because I'm seeing a lot of people asking "why didn't you sever/stab/destroy the brain first?" allow me to explain a bit. First; A lobster's brain is distributed throughout its body as a network of ganglia (balls of nerves that don't act as a central brain on their own, but work as a system or lattice of small interconnecting parts of a brain to achieve the same effect. Nearly all invertebrates have the same system) When he cut the lobster in half, he effectively destroyed its brain, while simultaneously destroying the heart with the initial cut. Also the lobster was probably experiencing severe hypothermia (being chilled to close to 0 Celsius). Hypothermia causes a numbness in most living things. this is especially potent in cold blooded creatures which are rather famous for hibernating when their core temperature reaches a constant low. From a culinary standpoint, the chef also has a very short time to prepare the lobster after it dies as the lobster's body releases the tomalley (essentially lobster liver) into the meat. Tomalley contains a large amount of potentially harmful toxins (as most livers do) sot its really all about speed when it comes to preparation.
So to top wrap things up, you can't kill a lobster instantly by severing its head, as the brain is spread throughout its body, he severed most of the "brain" from the other parts of the brain AND the thing was essentially catatonic at the time. Seems far more humane than plunging it into a pot of boiling water (which takes about 3-6 minutes to actually kill a lobster.)" Thank you for your comment for everyone.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
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