Japanese knives are known to be extremely sharp, classy, and full of elegance – a tool that holds power and significance in the Japanese food crafting industry for centuries.
A Japanese knife is similar to that of a Samurai’s blade; a perfect blade fights through all the hardships and slays whatever’s right in front, dashing through the finishing line through accurate slices, swift chops, and perfect cuts of numerous ingredients on the chopping board.
Elegance and luxury surrounding the Japanese knives and their bodies have further turned them into high-demand culinary equipment and cutlery needed by chefs and culinary experts worldwide. Even in the crafting of Western dishes, a Japanese knife and its beneficial, thin blade body eases and simplifies the tasks required in either ordinary processes or a much refined, intricate process of cooking.
When it comes to Japanese dishes like Sashimi, Japanese chefs are always in the look for just the right Japanese knives to perform all the traditional techniques and methods needed to make mouth-watering, delicious Sashimi pieces. As Sashimi does not require the existence of cooked Japanese rice, they are served raw – and this further emphasizes the importance of a Japanese knife’s ability to pull off their true colors diners are open to discover.
To perfectly cook traditional Japanese Sashimi dishes, Sashimi knives are to be in the hands of a great chef. As utilizing a Japanese knife requires dedication, understanding, and passion to bring out the true colors, scents, and uniqueness an ingredient has within its every core, most professional chefs and experts go through a wide variety of knife selections before making a definite decision upon a knife model. Japanese Sashimi knives are often high in costs, as they are top-tier, premium specialty knives forged to make Sashimi.
However, unlike ordinary kitchen knives used for different tasks and daily uses, a Sashimi knife is ultra-thin, narrow, and comfortable to grip, enabling users to perfectly grip onto the knife with confidence.
Sashimi Knife Models
There are quite a plenty of Sashimi knives out there in the market, with most being forged and produced in Japan. Among the top quality ones, Sakai Takayuki 33-Layer VG10 Damascus Hammered Japanese Chef’s Kiritsuke-Yanagiba(Sashimi) 270mm, Sakai Takayuki Kasumitogi (White steel) Japanese Chef’s Fuguhiki(Sashimi) 270mm, and Sakai Takayuki INOX Japanese-style Chef’s Yanagiba(Sashimi) 300mm are a great selection of Sashimi knives worth discovering.
Sakai Takayuki 33-Layer VG10 Damascus Hammered Japanese Chef’s Kiritsuke-Yanagiba(Sashimi) 270mm knife is crafted out of a 33-layered Damascus hammered stainless steel with a VG10 alloy core. It is a Kiritsuge-Yanagiba or a specialty Sashimi knife which has an extremely sharp edge along with a great amount of edge retention. Despite its excellent features and hardness of HRC 60, it also offers users a light-centered balanced feel when gripped, making tasks simpler done.
Sakai Takayuki Kasumitogi (White steel) Japanese Chef’s Fuguhiki(Sashimi) 270mm is yet another excellent knife model. This Kasumitogi Sashimi knife by Sakai Takayuki is a traditionally forged blade that has been used for long periods of time in Japan. Made to put soft iron on the Yasuki’s traditional Nihonko, Hagane, or the Shiroko White Paper No.3 steel, it is indeed a perfect knife with extreme sharpness that makes it among the most efficient knife models Sakai Takayuki has forged. Its unique u-shaped handle is made of Magnolia, which makes it simple to grip and hold onto when performing tasks.
Sakai Takayuki INOX Japanese-style Chef’s Yanagiba(Sashimi) 300mm knife is a durable, rust-resistant blade with razor-sharp edges offered at a reasonable price. Despite its single-edge feature, a knife for right handed users, its unique U-shaped handle made out of Magnolia and its water buffalo bolsters are what makes Sakai Takayuki INOX a great knife series worth having in collection, as it performs well with all tasks.