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Among the world’s most loved cuisine, Japanese food tops the charts for its delicate flavors and beautiful, social media-friendly aesthetics. However, not only the satisfying tastes, the blends of delicate, yet exotic flavors of sushi and sashimi gather the hearts of diners from different parts of the globe. The intricate process of food preparation, the fine selection of ingredients, and the mastery of the skills of the Japanese knives are what contributes to the gigantic love for Japanese delicacies.
What diners now look at, apart from the mouth-watering flavors of fresh Salmon sashimi, is how these dishes are made – the art of cooking, to be exact. The intricate processes that range from the very beginning of ingredients selection to the final process of balanced ingredient placement earns a high deal of interest from gourmets. Therefore, a lot of expectations are mounted on the shoulders of Japanese food chefs and professionals to meet such standards.
With this, Japanese food chefs and culinary experts who specialize in the crafting of Japanese delicacies like those of sashimi and sushi are always in the look for just the right cutleries to aid in all food preparation processes. To confidently work with all tasks and traditional techniques passed on from generations to generations, a perfect Japanese blade to do the job is required to successfully fulfill the culinary duties. The basic skills of chopping, slicing, cutting, dicing, and mincing are important, but will not be much of a success without the help of a good knife in good hands.
There are a plenty of Japanese knife brands that showcase their unique individuality through blade artwork, on-blade engravings, handle designs, and blade bodies. Some brands are perfect as collector knives, while some focuses on the production of knife series and models aimed for professional-use. Among the top-tier, premium-quality Japanese knife brands, Sakai Takayuki dominates the best-sellers list, as all of its knife products are excellent in performance, equipped with features like extreme blade sharpness, rust-resistance, durability, and high edge retention.
Sakai Takayuki knives are always known for unique blade designs that come along with efficiency. Unlike any other beautiful knives with lesser capabilities in utilization, Sakai Takayuki knives are both beautiful, worth having in collection, and are as well forged for professional use in the kitchen. For the crafting of Japanese delicacies, Sakai Takayuki’s knives are all forged with high-end, fine-quality hard steels with Rockwell hardness values ranging from 60 to 62. This feature guarantees users extreme blade sharpness that comes with superb durability for long-lasting use.
Sakai Takayuki Tokujyo Supreme (White 2 steel) Japanese Chef’s Kamagata-Usuba (Vegetable) 240mm knife is indeed among the best, most-used Usuba knife models made. This Tokujyo series blade is made to put soft kitchen knife iron on Yasugi’s traditional Nihonko or Hagane – Shiroko White paper No.2 steel, which has been used since the olden times in Japan. This blade has an excellent edge holding capability, high blade performance, and razor-sharp blade tips, making it one helpful knife model for cutting vegetables like Celery. Its unique U-shaped handle is crafted out of Magnolia Ho wood with Water Buffalo bolsters, making it easier to grip onto and comfortable.
In conclusion, Sakai Takayuki Tokujyo Supreme (White 2 steel) Japanese Chef’s Kamagata-Usuba (Vegetable) 240mm knife is a good knife for light food preparation – cutting veggies and fruits. If you are looking for a great Japanese knife worth having in possession and to help you prepare just the best ingredients for the ideal dinner with your loved ones, family, and friends, this Usuba knife is highly recommended.