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Japanese dishes are loved by gourmets and diners from all parts of the world for the intricate processes, of which includes the unique selection of ingredients, the placement of Japanese delicacies on plates, and the mastery of the skills of the blades. Although choosing the right ingredients is important, mastering the utilization of Japanese knives can lead to success in providing satisfactory dishes diners would love. One of the most essential equipment required in a kitchen, be it for general or professional use, is a professional Japanese knife.
A Japanese knife is forged out of an extremely hard steel to enable knife users and culinary experts a full access to all traditional techniques. Slicing through dense ingredients, cutting vegetables, boning fish, and filleting premium steak may sound like simple tasks that can be done with just a kitchen knife. However, in the world of Japanese delicacies, people who enjoy sushi and sashimi dishes know the importance of varying Japanese knife types which are used all together in dish preparation processes. As there are various knife series and models available, professional Japanese food chefs and culinary experts are actively in search for high-quality, exceptionally beautiful knife models to have in possession.
Apart from the normal kitchen knife models or multi-tasking knives, one of the most popular Japanese knives is no other than sashimi knives. As sashimi and sushi dishes are loved worldwide by diners and gourmets who are in awe of the traditional Japanese flavors that combine and blend the delicate tastes with exotic, raw flavors of fresh poultry and fish, it is always a must and a requirement for Japanese chefs to know the right ways to utilize Japanese knives, specifically ones for sashimi dishes.
Another name for a sashimi knife is ‘Yanagiba’; in Japanese, people often refer to sashimi knives as Yanagiba wa-bochos. A Yanagiba knife is among one of the most valuable knife types, forged to specifically cook sushi and sashimi dishes – the all-time famed Japanese delicacies. Yanagiba knives are unique for their sleek and thin blade bodies, but are forged out of extremely hard steels and are equipped with razor-sharp edges. Right out of the box, a Yanagiba knife is extremely sharp.
Sakai Takayuki VS Tojiro Yanagiba Knives
Sakai Takayuki is among Japan’s top-tier Japanese knife brands that offer a vast variety of knife series and models especially made to cook Japanese delicacies and high-end culinary crafts in Omakase restaurants or specialty dining places. With a long, cultivated history of over 600 years, Sakai Takayuki and its team of blacksmiths with expertise has always been forging supreme quality blades for a long period of time, earning the trusts of Japanese food chefs and culinary professionals. One of the best-selling Yanagiba models include ‘Sakai Takayuki 33-Layer VG10 Damascus Hammered Japanese Chef’s Kiritsuke-Yanagiba (Sashimi) Knife 270mm’.
‘Sakai Takayuki 33-Layer VG10 Damascus Hammered Japanese Chef’s Kiritsuke-Yanagiba (Sashimi) Knife 270mm’ is loved for its VG10 Damascus steel, the extremely sharp edges, excellent edge retention, and most of all – the high-quality desert iron wood handle.
Another interesting Yanagiba knife from Tojiro – ‘Tojiro Japanese-Style Shirogami White Steel Chef’s Yanagiba (Sashimi) Knife 240mm’, on the other hand, is loved for its Shirogami steel (white paper steel) forged by the traditional sword manufacturing technology which creates a Tama-hagane that no one has ever witnessed, as it is only pure iron. The Magnolia Ho wood handle also makes it among the popular, best-selling Tojiro Yanagiba knives needed just in any kitchen, to cook the best sashimi dishes.