Sakai Takayuki Honyaki VG10 Stainless Dragon VS Sakai Takayuki Honyaki Water Quench Aogami 2 Steel

Japanese Knives

Sakai Takayuki Honyaki VG10 Stainless Dragon VS Sakai Takayuki Honyaki Water Quench Aogami 2 Steel

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Japanese cuisine tops the world’s charts for its intricate food preparation processes, the fine selection of varying ingredients, and the combination of both traditional techniques – authentic, yet modern and innovative to handle culinary tools and craft numerous mouth-watering dishes. As Japanese delicacies are tempting with supreme quality ingredients caught fresh from sea, it is not a surprise to witness increasing numbers of Omakase restaurants or Japanese specialty restaurants in various parts of the globe. The continuous growth and interest Japanese food earns from gourmets and cordon bleus from varying destinations have turned the tables – setting higher bars of expectations diners have upon Japanese food and other cuisine alike.

With intricacy and delicacy being two essential keywords that best describe Japanese food and its entirety, the skills and techniques required to utilize the Japanese blades are truly crucial when it comes to crafting just the best dishes and signature menus. Sushi and sashimi dishes, specifically, are two major Japanese delicacies in which requires a lot of practice and mastery, as they feature raw ingredients which are to be filleted, sliced, and cut into numerous styles to fit varying menus. Due to complicated, yet beautiful procedures essential in the making of various Japanese menus, Japanese food chefs and culinary experts are always in the search for top-tier, high-end culinary tools, kitchen equipment, and professional Japanese knife series to work with.

Among Japanese knife brands that excel in the forging of hard steel, premium-quality knife models suitable for various uses to perform a wide variety of tasks, Sakai Takayuki is trusted by most Japanese food professionals and experts with the provision of wear-resistant blades equipped with extremely high-quality steels and the fine selection of premium handle materials. Unlike most brands, Sakai Takayuki mainly focuses upon blade performance and efficiency. Although Sakai Takayuki forges hundreds and thousands of high-quality knives ideal for the making of Japanese delicacies, all knives by Sakai Takayuki are hand-crafted, not machine-made or mass-produced. Thus, users and even knife collectors can be guaranteed unique and one-of-a-kind blade designs along with high performance blade capabilities. Among the best-selling models Sakai Takayuki has forged, Sakai Takayuki Honyaki VG10 Stainless Dragon and Sakai Takayuki Honyaki Water Quench Aogami 2 Steel knives are the two highly-recommended knife models loved by most culinary experts and Japanese food professionals as they work really well with most tasks.

Sakai Takayuki Honyaki VG10 Stainless Dragon

Sakai Takayuki Honyaki VG10 Stainless Dragon knife series is known for its high-quality stainless steel and beautifully designed Dragon engraving depicted on the blades. This knife series only features Yanagiba or Sashimi knife models, as its VG10 stainless steel guarantees users wear-resistance, rust and stain resistance, as well as extreme sharpness out of the box. To make perfect slices, excellent fillet cuts, and proportional chops, Sakai Takayuki Honyaki VG10 Stainless Dragon knife series works best as a knife companion for Japanese food professionals working on Japanese delicacies like sushi and sashimi dishes. Its beautifully engraved Dragon design also makes it among one of the recommended knife series to gift loved ones.

Sakai Takayuki Honyaki Water Quench Aogami 2 Steel

Sakai Takayuki Honyaki Water Quench Aogami 2 Steel knife series is made out of the Yasugi steel or also known as ‘High Prime Carbon’ steel. This specific steel is often used to craft cutlery for professional use. With the Honyaki process, Sakai Takayuki Honyaki Water Quench Aogami 2 Steel knife models are forged to be utilized especially by professionals to make Japanese delicacies. Although it may be useful to beginners, this knife series is highly recommended for professional use – as Honyaki knives are high in cost and can never be mass-produced.

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