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Japanese cuisine is known for its intricate, delicate flavors and subtleness that comes along with the wise choice of ingredient selection. Japanese food lovers and gourmets from different parts of the world enjoy the extraordinary dining experiences through the magical presentation of various vivid-colored, mouth-watering delicacies. As Japanese cuisine differs from other kinds of cuisine due to the complicated, intricate food preparation processes, specialty Japanese restaurants like ‘Omakase restaurants’ are now becoming more popular and well-known for fine-quality ingredient selection, creative serving culture, and most of all, the imaginative magic-making, unique food preparation processes that surprise diners every single visit.
Among the world’s famous Japanese delicacies, sushi and sashimi are the top two ‘most-devoured’ dishes that warm the hearts of cordon bleus with originality in taste and the unique introduction to new ingredients Westerners find intriguing. As sushi and sashimi dishes are famed for the introduction of raw ingredients caught fresh from sea along with the beauty of Japanese seasonings that feature the popular soy sauce and vinegar, many diners are in awe of how the tastes blend in together very well. However, one of the most significant parts of Japanese food lies in the mastery of the blades.
Japanese food requires numerous techniques and skills of the knives to perfectly cut through a vast variety of original ingredients and ensure that all fine quality meat and poultry would be in the best form for the crafting of Japanese delicacies. With this, Japanese food chefs and culinary experts are always in the search for extremely helpful cutleries and tools. However, nothing can compare to that of Japanese knives and the capabilities that go beyond just any kind of knives.
Japanese knives are famed and known worldwide for its quality features, the high-end materials that make up the blade body and handle, the extremely sharp knife edges, durability that comes with hard steels, and the mesmerizing blade designs that mark uniqueness and originality desired by knife collectors and Japanese food culinary professionals.
There are a wide variety of knife types and knife selections offered by high-end, top-tier Japanese knife brands.
Nevertheless, not all Japanese knife brands are loved by professionals – only some are able to provide users with hard steel knives that come with durable blade bodies, high-quality handles that are simple to grip, the extremely sharp edges, and knife balance. Among the top Japanese knife crafting brands, Sakai Takayuki tops the charts for its amazing crew of highly-skilled blacksmiths and professionals; these professionals forge all knife selections and knife types with great understanding and a strong passion to create ‘supreme-quality’ Japanese knives for sushi and sashimi lovers.
Sakai Takayuki Grand Chef (Micarta Handle) Japanese Chef’s Petty Knife (Utility) 150mm is among one of Sakai’s best-selling blades, as the ‘Grand Chef’ series knives are often popular and widely-used. The Grand Chef series knives all adopt three-in-one features and capabilities: durability, lightweight, and superb sharpness. Easy for re-sharpening, this Grand Chef series Petty knife is a must-have in the kitchen. Forged out of the special, finest-quality High Carbon stainless steel by Bohler-Uddeholm, the hardness peaks up to around 62 HRC, proving it to be among the knife models with extremely hard steels.
Sakai Takayuki 33-Layer VG10 Damascus Hammered Japanese Chef’s Petty Knife (Utility) 120mm, on the other hand, is forged out of the known 33-layer VG10 Damascus steel. With its extreme sharpness, durability, and balanced edge holding, this knife is indeed among the best required in the kitchen, not only for sushi or sashimi, but also to perform the professional tasks and skills required for the best dining experiences.
