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Japanese food is known for the delicacy and subtleness it holds, with a combination of vivid-colored blends of ingredients that makes the Japanese food aesthetics an eye-catching element for food lovers and diners worldwide.
With the intricate processes required to craft culinary art pieces like Sushi and Sashimi dishes, there are a wide variety of factors that contribute to a successful, mouth-watering signature dish that wows with such refined, yet unique flavors of savory and originality. Authentic Japanese cuisine often comes with fine selections of fresh ingredients from sea, and most times, ingredients like fish are often served raw to showcase the traditional, exotic flavors that comes from within.
Most culinary experts and Japanese chefs would ensure their selections of ingredients will be highlighted; therefore, overusing of seasonings or liquid condiments may not be the exact method or a stairway to a delicious paradise. Instead, Japanese chefs would highlight the colors of the raw ingredients through the mastery of the blades – the skilled cuts, slices, and chops determine the tastes of selected fish and meat types through vast differences in final product shapes, lengths, and thinness. Embracing these intricate details and processes with a genuine understanding for the arts of culinary processes, most diners and gourmets view Japanese food as one of the world’s most treasured culinary gem worth the discovery.
Although using a knife sounds like a simple task to just anybody, utilizing a Japanese knife is just the opposite. Acquiring knowledge is never enough to wield a blade with confidence, unless hard work and practice of the techniques and skills required to accomplish idealistic goals in that, comes along. Japanese chefs and culinary professionals of all generations would have to go through training sessions, long periods of self-study, on-hands practice, and most importantly, own a positive mindset to set forth one’s own journey of discovery through dedication and passion towards the crafting of Japanese dishes. Not everyone will find holding a knife easy – as Japanese knives aren’t just the typical kitchen knives found elsewhere; a Japanese knife is a chef’s companion.
As there are countless Japanese knife brands out there in the competitive market today, users are often swayed by latest versions and models of machine-generated and manufactured knives with thoughts that these products may have gained improvements and developments required to keep up with the technology-based world.
However, truth is, the more traditional a knife is, the better. In the Japanese knife industry, long history and generations of knife forging are what makes a knife brand trustworthy. Sakai Takayuki, Japan’s top knife brand, has a long history which dates back to around 600 years when it comes to the forging of premium quality knives for culinary uses, back in the city of Sakai. With centuries of experience in forging quality knives, Sakai Takayuki is definitely among the world’s most-loved knife brands with top, best-selling models including the Sakai Takayuki FUGAKU Art Mirrored Honyaki.
Sakai Takayuki FUGAKU Art Mirrored Honyaki knife is among one of the rarest Sakai Takayuki knife series as it is an extremely hard knife to forge. Togashi Kenji, among the most acclaimed traditional blacksmiths and craftsmen in the city of Sakai, is the man behind this masterpiece. Sakai Takayuki FUGAKU Art Mirrored Honyaki knife features a Mount Fuji patterned hamon, where the knife’s extreme durability, blade hardness, heat resistance, and high performance makes it a rare item worth having in possession, be it for professional use or for collecting.
The knife’s mirror finished Shiroko or Shirogami #2 steel is also made from the famed, Yasugi steel. The blade is forged through the traditional Water Quenching Honyaki process, which makes Sakai Takayuki FUGAKU Art Mirrored Honyaki one of the most unique knife series.