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It is undoubtedly right to consider Japanese cuisine as one of the most challenging food with the highest level of intricacy – the fine selection of ingredients, the placement of various components, the blends of flavors, the mastery of the blades to perform slicing techniques, and even the combination of hues and colors each ingredient offers to the dish as a whole are what makes Japanese food special and extraordinary.
With the eye-widening aesthetics Japanese dishes offer as memorable dining experiences to gourmets and Japanese food fans worldwide, the increasing growth and continuous rise of Omakase restaurants became significant in various parts of the world. It can’t be denied that Japanese food is famed for its delicacy – the subtleness that lies in every component a single dish has to offer. The tiniest details can make a difference, and this places famous Japanese dishes like Fatty Tuna sashimi or the Unagi Eel sushi top of the game, high on the charts.
Slicing various ingredients and cutting through different meat types can sound like a simple task; however, in the making of Japanese dishes, the processes are considered highly intricate, with complications that require the mastery of the Japanese blades. To perfectly master all the skills and techniques required to hand-craft culinary art pieces and cook unique Japanese menus and dishes with confidence, Japanese chefs and culinary professionals are always on the look for premium quality Japanese knives as their loyal blade companions to go through the thick and thins – the cooking journey that will take gourmets to their new culinary paradise.
With Japanese knives holding utmost importance in the crafting of Japanese dishes, blades with highest quality steels are most preferred and highly appreciated in the hands of culinary professionals. As there are a plenty of Japanese knives out there in the market full of competition, it can’t be denied that top, leading brands like Sakai Takayuki, Yu Kurosaki, and Takeshi Saji are the three top-tier knife companies where Japanese food chefs and gourmets swoon over. As Japan is home to numerous culinary equipment and high quality cutlery, choosing a great pair of knife to work with can be a challenge. To make that decision making process a little simpler, we’ll look right into one of Sakai Takayuki’s best models, ‘Sakai Takayuki Tokujyo Supreme (White 2 steel) Kurouchi Wide Bunka Knife (180mm) with Bubinga & Ebony Handle’.
Sakai Takayuki’s Top White Paper No.2 Steel Bunka Knife Model
‘Sakai Takayuki Tokujyo Supreme (White 2 steel) Kurouchi Wide Bunka Knife (180mm) with Bubinga & Ebony Handle’ is one of Sakai Takayuki’s best models made to put soft kitchen iron upon the Yasugi’s traditional Nihonko or Hagane – Shiroko White Paper No.2 steel. This type of steel is widely trusted and has been used in Japan for decades, as it provides the blades their high edge retention and extreme hardness. Extreme sharpness and its long-lasting feature makes this knife model most loved by chefs. Despite its extreme sharpness and good edge retention, it is essential, though, to treat and care for the blade attentively with caution to prevent it from the danger of rusting.
As the blade’s steel type is of High Carbon Steel (Shiroko or White Paper No.2 Steel) and its blade surface is made out of the Japanese traditional Kurouchi black finish, it is also one of the rare knives. Its handle is made out of the luxurious Bubinga wood with Ebony Tsuba ring, upgrading its appearance to another level. As a wide Bunka knife, the ‘Sakai Takayuki Tokujyo Supreme (White 2 steel) Kurouchi Wide Bunka Knife (180mm) with Bubinga & Ebony Handle’ is indeed a suitable model for the slicing and cutting of various ingredient types.