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Japanese food is most loved for its renowned quality, the perfect blends and combinations of blissful, fresh-selected and premium quality ingredients from various parts of Japan and its neighboring destinations. With delicacy and intricacy being the most used terms to describe Japanese cuisine, gourmets and cordon bleus are often high in expectations when it comes to Japanese food aesthetics, the final tastes of divine satisfaction that pleases the tastebuds, and the overall dining experience.
Specifically, when it comes to tasting authentic traditional Japanese dishes and menus like ‘Sushi’ and ‘Sashimi’, diners are very much into the aesthetics, the placement of ingredients, the combinations of exotic and subtle blends of flavors, and the elegance Japanese food offers to lighten up just any dining experience.
Japanese food head chefs working at Omakase restaurants know the importance of the latter stated factors in the presentation of Japanese food – this leads to varying techniques created to cater to the needs and preferences of diners from different parts of the world. As bare working spaces like sushi tables and sushi bars at Omakase restaurants offer diners and gourmets the opportunity to witness all the magic-making of sushi and sashimi dishes, the mastery of the blades, the skills, and the traditionally innovative techniques to utilize the knife are highly critical in all food preparation processes. As diners can witness the entire process of making these Japanese delicacies, Japanese food chefs and culinary experts are required to learn and practice their techniques to master the skills in cutting, slicing, dicing, chopping, and so much more.
To successfully craft these Japanese delicacies with confidence, Japanese chefs are required to go through harsh years of training in order to hand-craft sushi pieces and sashimi slices perfectly. To enhance the delightful tastes and highlight the true colors of ingredient selections, quality Japanese knives are as well needed to complete all tasks. There are a wide variety of knife types forged with varying steels and distinct handle materials – which provide different effects and are useful for distinct dishes. However, among the best Japanese knife brands out there in the market, Sakai Takayuki is indeed one of the most well-known knife brands trusted and very much loved by users from all parts of the globe.
Sakai Takayuki knives are not only about the ‘appearance’, but they focus mainly on ‘quality’.
Sakai Takayuki is a knife brand with a long historical background and an origin in the city of Sakai, Japan. More than just forging premium quality blades for kitchen use or professional use, it is also a quality knife brand that continues to innovatively expand and grow when it comes to the forging of new blades through new technology.
Among the best-selling and top-quality models, Sakai Takayuki INOX Japanese-style Nanairo Chef’s Yanagiba(Sashimi) 300mm ABS Resin Handle [Blue-Tortoiseshell] is a knife worth exploring. With it being a part of Sakai Takayuki’s Nanairo series, the blade body is made out of the ‘INOX’ Stainless steel AUS8A, a made-in-Japan steel with extreme sharpness, durability, and rust-resistance. The blade’s unique half-rounded octagonal lacquered ABS resin handle makes it a knife model easy to grip onto and also provides great amount of comfort to users.
As a Yanagiba knife or a Sashimi knife, this series will definitely aid users and even professionals in the culinary field to perform their techniques well with ease. With longevity, edge retention, and comfortable grip, Sakai Takayuki INOX Japanese-style Nanairo Chef’s Yanagiba(Sashimi) 300mm ABS Resin Handle [Blue-Tortoiseshell] is among one of the best choices to consider when buying a knife!