Japanese food lovers tend to swoon over Salmon sashimi and its mouth-watering, delicate and subtle flavors despite its vivid orange hues. The special combination of varying, fresh ingredients has made Japanese cuisine among the world’s top culinary favorites.
Although there are people who learn about Japanese food through its quick expansion of California rolls to the West, Japanese cuisine is most famed for its traditional ‘Sushi’ and ‘Sashimi’ dishes that warm the hearts of gourmets in various parts of the globe. International diners are amazed by the interesting ingredient combinations that makes Japanese cuisine so ‘distinct’ and different from others.
Such a standout among other Asian dishes, the idea of consuming fish and/or seafood raw can be kind of bizarre; however, the excellent tastes, textures, and scents coming from these freshly selected ingredients prove Japanese chefs their mastery and success in the crafting of original recipes and dishes. With Japanese cuisine being among the world’s most challenging foods to prepare, gourmets are greatly interested in the making of these spectacular menus, digging deeper into the process of Japanese food cooking, specifically when it comes to sushi and sashimi.
When it comes to Japanese food aesthetics, diners can definitely see how much of an art a dish is, as its components reflect the Japanese culture and traditions.
Through ingredient selections, color combinations, and the placement of all components, a sushi or sashimi dish has its valued upgraded. Gourmets know that Japanese chefs who are behind all the beautifully crafted culinary pieces excel in the skills of the knife. Japanese knives are not just ordinary knives found in a kitchen, they are secret weapons to success in the Japanese food industry. A Japanese knife is often narrow, long, thin, and comfortable to grip despite its delicate appearance. The blades are sharpened to be razor-sharp and are forged to be extremely durable, wear-resistant, and perfect to perform varying tasks required to craft sushi, sashimi, and other Japanese dishes.
Special features Japanese knives have allow Japanese chefs to perform challenging tasks essential to accurately slice fish into thin, slim slices perfect for sashimi. As there are a wide variety of knife types offered by Japan’s top knife brands, users are enabled the opportunity to work with a variety of knife models to perform specific techniques for different menus.
As earlier mentioned, there are a plenty of knife types available in the market which offers users the ability to perform varying tasks and techniques needed to make just the perfect sushi and sashimi pieces. However, among the top quality brands in Japan, it can’t be denied that Sakai Takayuki is the most trusted brand with thousands of knife series forged to result in culinary success.
Such a cutlery gem, Sakai Takayuki forges premium quality blades for professionals, where the beauty of the blades are never to be overlooked – making it a brand that also won the hearts of knife collectors worldwide. Sakai Takayuki’s Molybdenum Stainless PH is among one of the best-selling knife series offering Japanese food chefs trust for ages.
Available in Yanagiba, Deba, and Usuba knife types, users can enjoy Sakai’s Molybdenum Stainless PH series and its excellent ‘Nylon 66’ handle material, also proving to be anti-bacterial. The blade itself is made out of the Molybdenum stainless steel to emphasize the series’ concern for hygiene, enhancing the rust-resistance feature. The blades in this series are filled with quality and uniqueness, making the Sakai Takayuki Molybdenum Stainless PH just the right choice for all users who are in the search for premium quality blades, be it for everyday use or professional use.