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Japanese cuisine is among the world’s most intricate cuisine with a wide variety of ingredient selection in the play. The careful selection of fine, fresh ingredients is highly essential in the making of Japanese dishes. In case where meat like that of fish is required in a dish, most are caught fresh from sea to create just the right menu that brings out the authentic scents and flavors of unique fishiness, yet delicate and subtle in a way. Although there are numerous components that make up Japanese food as a whole, one of the most important components that perfectly craft Japanese dishes is no other than the skills of the knife.
A Japanese knife is similar to that of a Samurai’s blade – it holds ultimate power and a necessity to process varying cooking processes, of that includes: slicing, cutting, and chopping. There are many special techniques and traditional Japanese skills Japanese chefs and culinary professionals learn to craft intricate menus like that of Sushi and Sashimi.
Although it seems like sushi is just a piece of cooked rice topped with varying toppings made out of numerous meat types, the process to authentically craft one isn’t that simple. Rice forming in sushi-making is among one of the hardest processes that requires a great understanding of rice and its characteristics when combined with vinegar, salt, and sugar. The selection of raw ingredients and the right sized meat slices to be placed on top of cooked, seasoned Japanese sushi rice makes it much harder than one may think this menu appears to be. Without excellent skills of the blade, it would be difficult to craft delicious, mouth-watering sushi pieces.
Japan is home to premium quality cutlery and culinary tools Japanese chefs are always looking for to ease their daily cooking routines. To perfectly craft delicate dishes, a great Japanese knife would be of absolute help to professionals. As there are great selections of Japanese knives, there are those that fit perfectly for beginners and those that are definitely essential for experts. These knives may differ in their physique, capabilities, and material. However, one of Japan’s top-tier knife brands, Sakai Takayuki, forges high quality knives and puts quality up on top of its list of essentials. Despite the knives and their uses, Sakai Takayuki aims to only use premium quality materials for blade bodies, surfaces, and handles regardless of who would use them, and whether it is for basic or professional use.
Sakai Takayuki’s Japanese Art Engraved Kasumi Knife series (Tenryu Dragon)
Sakai Takayuki Kasumitogi Buffalo Tsuba Engraving Art Japanese Chef’s Yanagiba (Sashimi) Tenryu Dragon knife is among the models fitting for users who are in their beginner stages but also a great blade companion for professionals who standout in the industry for ages.
For experienced chefs, this knife holds extreme sharpness, excellent edge retention, and high performance edge holding – making it one of the top Sakai knife series. Made to put soft kitchen knife iron on the Yasugi traditional Nihonko or the Hagane – Shiroko / White paper steel, culinary experts can trust this blade as the steel is widely used and accepted for long periods of time in Japan. Its Japanese-style, wooden handle is made out of half-rounded hexagonal Magnolia that allows users to comfortably grip and handle the knife throughout all processes, simple or complicated.
To greatly enhance the traditional skills and the mastery of the blades, Sakai Takayuki Kasumitogi Buffalo Tsuba Engraving Art Japanese Chef’s Yanagiba (Sashimi) Tenryu Dragon knife is highly recommended to add to the collection of exquisite knife collections.
