Japanese knife blog

Culinary tools and professional cooking equipment have now become important components that affect the final results of various dishes in the culinary industry today. Most restaurants with head chefs and culinary experts not only rely upon the selection of fresh, fine-quality ingredients advertised to be caught fresh from sea, but the skills and techniques of utilizing varying kitchen equipment are now the subject of interest among food lovers and diners alike.

With social media influence, diners are now connected to the culinary arts more than ever, pushing the bars of food aesthetics to the top of the list. Now when this happens, despite the flavors and overall tastes of a dish holding utmost importance, other components now play an important role in the daily production and crafting of Japanese delicacies. When plate decoration, idealistic ingredient selection, and Japanese food aesthetics come into the picture, Japanese food professionals and chefs are now turning their heads towards utilizing just the best tools and equipment to aid them in all culinary processes, ensuring that all authentic, traditional Japanese techniques and skills can be poured into their idealistic, imaginative culinary art pieces. With the help of Japanese knives, specifically, Japanese cuisine and its specialties are now being introduced to the world through Omakase restaurants or specialty restaurants that enable diners and cordon bleus to enjoy the best of Japanese food dining experiences with their loved ones, in and even out of Japan.

Japanese knives are now significant components in the crafting of Japanese delicacies like sushi and sashimi dishes. Although the careful selection of fresh ingredients holds utmost importance as they are the main components of a dish, the mastery of the skills of the blades are as well required to perfectly slice, chop, cut, and fillet through a wide array of fish types and poultries. Therefore, choosing a great Japanese knife that will work well with most traditional techniques is truly an important process never to be overlooked.

Sakai Takayuki’s VG 10 Hammered WA KUROKAGE Kengata-Gyuto Knife

Among Japan’s top Japanese knife brands and manufacturers, Sakai Takayuki tops the world’s charts for its guaranteed blade sharpness, excellent edge retention, stain and rust resistance, extreme blade hardness, as well as high-performance blade efficiency. One of Sakai Takayuki’s best Kengata-Gyuto knife models, Sakai Takayuki Non-Stick Coating VG10 Hammered WA KUROKAGE Japanese Chef’s Kengata-Gyuto Knife 190mm with Japanese Lacquered Oak Handle [KOUSEKI] is indeed highly recommended by professionals and culinary experts for its non-stick coating VG10 KUROKAGE, which is well-known to be more efficient and better than that of MAC non-stick coating models. Its concavo-convex texture enhances the non-stick function of the blade, which aids users when it comes to chopping and cutting of sticky ingredients like meat and several fruits or veggies.

The blade’s core is forged out of the premium quality VG10 stainless steel with a hardness of 60-61 HRC, providing excellent edge retention and guaranteed rust resistance of more than the general MAC Chrome Molybdenum stainless steel owned by MAC knives. With half-rounded octagonal Oak wood dyed Japanese lacquered Urushi handles, the Japanese culture and traditions are also depicted on the blades.

Sharpened to be extremely pointy and sharp, Sakai Takayuki Non-Stick Coating VG10 Hammered WA KUROKAGE Japanese Chef’s Kengata-Gyuto Knife 190mm with Japanese Lacquered Oak Handle [KOUSEKI] is just a perfect knife for sashimi and sushi dishes. Japanese chefs and professionals truly enjoy the possession of this knife model and highly recommend it to intermediate and highly-skilled knife users. For knife collectors, this knife is also worth having in collection due to its beautifully crafted handle and unique blade body.