Japanese cuisine has now become a world phenomenon – a non-stop leading culinary trend that marks its distinct intricacy among the crowds of the ordinary. With growing numbers of Japanese restaurants, sushi stalls, sushi bars, and even high-end Omakase restaurants at different cities in varying countries, this proves the fame Japanese cuisine owns among worldwide gourmets and food lovers. For its delicate, subtle food preparation processes that make such Japanese aesthetics worth the taste, gourmets surrender to the soft, faint scents of Japanese Cherry blossom in contrast to the exotic flavors of the hot and numbing Wasabi paste. As the popularity of the vivid colored Salmon topped on cooked Japanese rice mixed with vinegar, sugar, and salt increases with the changing generations, Japanese chefs and professionals in the field of culinary arts are considered and regarded highly as honorable careers.
Intricate processes of rice forming, seasoning, slicing raw ingredients, and the fine selection of seasonal ingredients catering to the preferences of diners are the important components that make up authentic, traditional-styled Japanese cuisine. Bite-sized, hand-crafted pieces of sashimi pieces are often decorated with bright Orange Caviar, wonderfully slimy seaweed, and the artistic dabs of special recipe sauces. For different sushi toppings, chefs would prepare a variety of hand-crafted sauces to meet the preferences of diners and also to ensure that they complement the tastes of the prepared dishes. As most sushi dishes are served on the spot, diners are kindly asked and requested to try the served dishes right away. Being able to witness all the complex processes of sushi-making, most diners and gourmets love the dining experiences they could enjoy privately at Omakase restaurants.
As intricacy, delicacy, and subtleness best describe Japanese cuisine, specifically sushi, correctly utilizing the blade makes so much difference in the tastes and flavors of dishes. If one is able to properly use a Japanese knife to make swift cuts, slices, and chops of all kinds of ingredients required to craft delicious sushi, then becoming a master isn’t too far away from reality. However, high-quality equipment and culinary tools are also required to enhance the techniques and skills applied to real-time usage.
Yu Kurosaki’s Knives
Also among Japan’s top quality knife brands, Yu Kurosaki and his fellow blacksmiths work with passion to craft just the best Japanese knives for all culinary purposes. Among his works, Yu Kurosaki R2(SG2) Hammered SHIZUKU Custom MCBC Japanese Chef’s Gyuto Knife 240mm with Black Micarta Handle is one of his best crafts with enhanced grip balance, quality material, extreme sharpness, high edge retention, as well as a true rust resistance feature. As this is a Gyuto knife, Yu Kurosaki R2(SG2) Hammered SHIZUKU Custom MCBC Japanese Chef’s Gyuto Knife 240mm with Black Micarta Handle is a multi-purpose knife often purchased by chefs and professionals to perform general cuts and slices of various ingredients, not only limited to raw ingredients like fish or seafood. This Gyuto knife is of around 230 grams in weight, which isn’t quite heavy. The blade length is of 240 mm, while the total length of the knife itself is around 390 mm.
It is made out of quality Super Gold 2 Micro Barbide Powder stainless steel, and a double-edge knife for both left and right-handed users. Its handle material is of black canvas-Micarta with stainless bolster, which is also a great material for users who are still in the beginner stages working with Japanese knives for the very first time. The grip is designed to be simple to provide grip comfort while utilizing the knife, therefore Yu Kurosaki R2(SG2) Hammered SHIZUKU Custom MCBC Japanese Chef’s Gyuto Knife 240mm with Black Micarta Handle is among one of Yu Kurosaki’s great works of art.