Japanese knife blog

If you’re a food lover, a gourmet, a cordon bleu, an eater, and just anyone who loves the idea of ‘food’, the glamorous, vivid-colored beads of Caviar, slices of Fatty Tuna fish, the dips and dabs of liquid condiments, and the melting blends of ingredient selections will destroy your sanity in a second. Japanese food has a great reputation of wrecking the food-bias list with its variety – the crazy combinations of uniquely delicious, mouth-watering raw fish and fresh seafood makes life a divine paradise even just for a night.

Fine dining at an Omakase restaurant offers more than just a collection of extraordinary, memorable moments for gourmets and diners, but also an experience to witness all the magic happening. Isn’t it amazing to see what’s done to the dishes we get to devour? Famed for its intricate processes, Japanese dishes, specifically sushi and sashimi, are worldwide popular for the traditional scents and flavors fresh ingredients possess. Melting in the mouth, premium Salmon filet would definitely make your day.

Japanese chefs and professionals in the culinary industry strive to improve and develop the essential skills to come up with hand-crafted culinary art pieces through sincere dedication, passion, and the love for cooking. However, without excellent equipment and culinary tools, crafting delicate pieces of sushi and slicing accurate pieces of fresh seafood may be a great challenge.

Therefore, Japanese chefs, culinary experts, and even professionals who work their way up to the top in the food industry are always and continuously in the search for just the best cutlery and other culinary tools to enhance their cooking experiences. In the crafting of intricate sashimi dishes and delicate sushi pieces, the mastery of the Japanese knife skills is highly importance and one of the most challenging tasks in the creation of Japanese food.

There are a plenty of Japanese knives in the market competing with high quality steel and materials. However, apart from those components, high performance and efficiency are as well important aspects to look for in Japanese knives. We can simply decide on a knife model or series by first examining our goal and intention – answering questions like “What menu/dish am I going to make?” or “What knife is needed to cook…?” will definitely help choose just the right knife for varying occasions. When it comes to cooking sashimi, though, a special sashimi knife will be most suitable.

In this case, we are going to have a look at one of Sakai Takayuki’s sashimi knives: “Sakai Takayuki RINKA Ginsan Silver Steel No.3 Japanese Chef’s Mirrored Sakimaru-Takohiki(Sashimi) knife with artistic handle and Saya Sheath (390 mm)”.

Sakai Takayuki RINKA Ginsan Silver Steel No.3 Japanese Chef’s Mirrored Sakimaru-Takohiki(Sashimi) knife with artistic handle and Saya sheath (390 mm) is among one of the best Sakai Takayuki products with gorgeous designs and extreme sharpness. This knife series is excellent when it comes to the portrayal of the Japanese traditional design as it is hand-crafted by Sakai’s highly-skilled craftsmen. The Ginsan or Silver paper Gingami No.3 steel it equips provides the blade with excellent edge retention, unparalleled durability, and rust resistance which makes it a Japanese knife worth having in possession.

Its artistic and unique handle is made to obtain a Japanese style octagonal shape, enabling users a comfy grip and light-weight feel during usage. Sakai Takayuki RINKA Ginsan Silver Steel No.3 Japanese Chef’s Mirrored Sakimaru-Takohiki(Sashimi) knife with artistic handle and Saya sheath (390 mm) also comes with a uniquely designed Saya sheath with its blade body beautifully engraved with the famous Japanese poem, the “HAIKU”.

If you are looking for a professional Japanese knife to cook your luxurious Japanese food dinner or a knife worth having in collection, this knife series is definitely an essential addition, a must-have.