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Japanese cuisine is among the world’s most interesting cuisine, and at the same instance, the most complicated among many. With its beautiful traditions and rich culture that plays a significant role in the culinary industry, Japanese cuisine gives off the delicate scents of Sakura blossoms in the spring, where diners from all over the world falls in love with the Japanese eating culture – of this includes the divine flavored dishes and authentic signature menus featuring fresh raw seafood and unique combinations of ingredients.

With much expectation from diners and gourmets worldwide, Japanese chefs and culinary experts strive to master their techniques and skills in the crafting of mouth-watering, authentic Japanese delicacies like sushi and sashimi. Authentic sashimi and sushi dishes require essential skills of the blades to master swift motions, perfect slices, and other techniques passed on from generation to generation by sushi masters.

Despite the importance of Japanese food aesthetics rising, Japanese dishes and their specialty rely greatly upon the fine selection of ingredients and how they are handled in the kitchen. To fully bring out the authenticity of each unique ingredient, certain skills and techniques are required to satisfy the tastebuds and the hunger for divine-tasting, ecstatic flavors.

Japanese cuisine requires mastery of the Japanese knives. All Japanese knives are traditionally forged to work with all kinds of techniques essential in varying cooking processes. Thus, different knife types work differently and are forged in various ways to acquire different shapes and styles.

Japanese knives are forged only from supreme-quality, durable hard steels that provide longevity, efficiency, high-performance, rust resistance, and sometimes stain resistance. Knives are divided into different types, where the most-used ones are Gyuto, Santoku, Deba, Bunka, Yanagiba, Sujihiki, and Nakiri knives. The latter knife types all differ in function, shape, length, and material – intricate processes will require specifically forged knives like Yanagiba (Sashimi knife) and Nakiri (vegetable knife), while general use in the kitchen may only need a Gyuto or a Santoku to handle the tasks.

As Japanese food becomes even more popular and well-known out of Asia, here comes the birth of countless Omakase restaurants. Omakase restaurants are premium-grade, specialty Japanese restaurants that showcase signature menus and unique dishes hand-crafted and professionally prepared by Japanese food experts and culinary professionals.

Diners are able to witness all the cooking processes at the open sushi bar to see all the magic happening right in front of their eyes. Backing up the latter, Japanese chefs then, are always in the search for supreme-quality Japanese knives that will enhance their skills and aid them during their showtime.

Although there are numerous high-quality Japanese knife brands that offer to provide users with premium handle materials and promote rust, stain, and wear resistance, only a few Japanese knife brands can be trusted with guaranteed top-tier quality, durability, and high performance.

Among the top leading Japanese knife forging brands loved by users worldwide, Sakai Takayuki is praised most for its high-end hard steels and premium-quality handle materials. Unique designs on blades are too, what makes Sakai Takayuki a user’s favorite brand. However, due to high numbers of knife series and models produced by Sakai Takayuki, Sakai Takayuki 33-Layer VG10 Damascus DHW Japanese Chef’s Santoku Knife 180mm with White Antler Handle is among one worth looking into.

Sakai Takayuki 33-Layer VG10 Damascus DHW Japanese Chef’s Santoku Knife 180mm with White Antler Handle is praised for its deer horn handle that makes it such a unique and outstanding knife. With its VG10 Alloy core, this knife has an extremely sharp edge with excellent wear resistance, edge retention, and also offers users a light center balanced feel when gripped. Loved by culinary experts and professionals, this knife by Sakai Takayuki is often present in just any pro kitchen.