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Japanese food is known to the world as being among the most intricate and delicate types of cuisine that wows the world with quality, fine-selection of ingredients and the mastery of the blades – showcasing the exquisite culture of Japanese food preparation processes and the mastery of food crafting. With Japanese food being among the top-most devoured cuisine enjoyed in various parts of the globe (not only limited to Asian countries), Western chefs and culinary professionals are as well loving the unique flavors of delicacy, yet exotic tastes of mouth-watering and fresh Sashimi pieces that blend in contrast to the traditional-flavored seasonings and liquid condiments like Shoyu and Nitsume.
Despite the extraordinary tastes and flavors Japanese dishes offer and introduce to the world, the skills of the blades also prove Japanese cuisine as being among the world’s top-most intricate and complex food to cook. Most Japanese dishes require fresh ingredients along with the mastery of Japanese knives to make dishes like sushi and sashimi taste wonderfully unique. The techniques of slicing, cutting, peeling, and chopping fine ingredients, especially poultry and meat, are highly important to the traditions of Japanese food crafting. Thus, the use of Japanese knives and the mastery of the blades are essential when it comes to making exquisite dishes and signature menus that warm the hearts of diners worldwide.
Mastering the skills of using Japanese knives not only require the techniques passed on from generations to generations – utilizing just the right equipment and cutlery will enable culinary professionals and Japanese food experts to successfully craft Japanese delicacies with ease. Without much hassle, razor-sharp blades and thin knife bodies are two characteristics of Japanese knives needed by culinary experts and Japanese food chefs to create their unique versions of delicious, mouth-watering sushi pieces and sashimi slices. However, the materials that make up Japanese knives are also important. Certain knife types are made up of certain handle materials and steel types to fit and match their unique uses; therefore, chefs are required to know and learn more about all kinds of knives available.
Amidst Japan’s top-notch, supreme-quality knife brands, Sakai Takayuki stands strong and tall among the crowd with its traditionally-forged knife models made to be razor-sharp, rust-resistant, durable, and extremely reliable in the crafting of delicacies. There are two extraordinary knife models, of which include: Sakai Takayuki TUS Steel Japanese Chef’s Slicer (Sujihiki) knife 240mm and Sakai Takayuki 33-Layer VG10 Damascus Hammered WA Japanese Chef’s Slicer (Sujihiki) knife 240mm.
Sakai Takayuki TUS Steel Japanese Chef’s Slicer (Sujihiki) Knife 240mm
As among Sakai Takayuki’s lightest-in-weight and balanced blades suitable for the slicing of fresh ingredients, Sakai Takayuki TUS Steel Japanese Chef’s Slicer (Sujihiki) knife 240mm is made out of the ‘TUS’ stainless steel, equipped with unique Plywood handle, has razor-sharp edges, and owns a balanced blade body – which provides durability, longevity, high blade performance, rust-resistance, stain-resistance, and comfortable grips. Ranking high among other slicer knives, this model of Sakai Takayuki is definitely one of the essentials Japanese food chefs will love having in the kitchen.
Sakai Takayuki 33-Layer VG10 Damascus Hammered WA Japanese Chef’s Slicer (Sujihiki) Knife 240mm
Yet another brilliant choice when it comes to selecting a slicer, Sakai Takayuki 33-Layer VG10 Damascus Hammered WA Japanese Chef’s Slicer (Sujihiki) knife 240mm is never to be opted out of the list. With extremely sharp edges and hardness of 60-61 HRC, this blade never lets culinary experts down with its durability and high edge retention. Crafted out of the 33-layer VG10 Damascus steel and an alloy core, this model is known for its blade longevity and premium quality. Its handle is crafted with care, out of the Japanese Zelkova with Mahogany bolster. Double edged, it is also suitable for both left-handed and right-handed knife users.