Sakai Takayuki Grand Chef SP1 Kiritsuke Knife Series

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Japanese food tops the world charts for its delicacy, yet savory, exotic flavors coming from its traditional roots – leaving the jaws dropping for its unique, subtle tastes that blends together so well despite its selection of varying ingredients of all kinds. The original liquid condiments and the recipes to combine them with a selection of certain, fresh ingredients makes Japanese cuisine a stand-out among other form of culinary arts. With its famed intricacy, Japanese dishes like sushi and sashimi became a world phenomenon – the unique blends of raw ingredients brought light to the Western world for the very first time.

With its long history that dates back to centuries ago, Japanese sushi and sashimi has evolved into what we know today as the ‘modern sushi’. Its popularity hit its peaked even during the olden days despite the lack of developments in food processing and the storing of food. However, as sushi and sashimi now tops the international charts for its originality and authenticity in the portrayal of Japanese traditions through the complicated blends of flavors that waters the taste buds, it can be said that Japanese cuisine is indeed, of which fills the stomach with elegance and utmost satisfaction.

The most common reason upon why Japanese cuisine is world-famous, would be its fine selection of fresh, sea-caught seafood and fish. However, what truly makes sushi and sashimi dishes special is the mastery of the Japanese blades. Picturing a Japanese Samurai with his sword, a professional Japanese food chef also has his own blade. A culinary expert in the crafting of Japanese food also needs his essentials – just a set of perfect blades to perform all skills and techniques to cook one’s own signature dishes. The mastery of Japanese knives is highly important to all hopefuls who are looking forward to their dreams in becoming a Japanese food chef.

Sakai Takayuki’s Grand Chef SP1 Kiritsuke Series

Japan is home to countless numbers of cutlery, including other culinary equipment for professional use. Among the cities with high exports of culinary equipment like knives, the city of Sakai is where Sakai Takayuki forges their premium quality blades for Japanese chefs worldwide.

With a long history of over 600 years, Sakai’s knives are all forged with experience and a great understanding of what a blade needs to perform the techniques required in the crafting of delicate sushi pieces. Among Sakai’s top knife series, Sakai Takayuki’s Grand Chef SP1 Kiritsuke series provides users with a wide variety of knife types and models to choose from. A razor-sharp series of blades, the Kiritsuke series features single-edge models made from the Bohler-Uddeholm Swedish steel.

For standard models, the handle material is black Polyoxymethyl resin, while premium models feature brown Desert iron wood. As this series of knife is made especially to ease left handed users with a single-edge feature, most Western chefs and culinary experts will find this series simple to utilize and easier to grip without any concerns in regards to discomfort.

Despite the lesser number of single-edge knives in the market, top brands like Sakai Takayuki sees the importance of comfort as it affects the performance in the crafting of delicious dishes. With this in mind, users can enjoy a wide range of knife lengths in the Kiritsuke series to meet specific needs and requirements. As most are Yanagiba knife models, users are expected to use this Kiritsuke knife to craft delicate sashimi pieces – slicing through a fine selection of fresh seafood and fish. Left handed users, specifically Western Japanese food chefs, would definitely enjoy having this Kiritsuke knife series in possession.

Sakai Takayuki Top Knife Models

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Although Japan is a destination filled with scents of Cherry blossom trees, the pastel colored skies hovering the well-known Mount Fuji, and traditions of tea reading, it is also one of the most mysterious countries that hides a culinary gem. Japanese cuisine tops the world for its intricate food crafting processes, the delicacy in the crafting of various dishes, and the creativity seen in the eye-widening aesthetics and vivid colored ingredients often placed on soft, subtle yet in a way exotic trays and platters. Japanese cuisine reflects its traditions – the origins coming from historical events, antique traditions, and nature were crafted into pieces of culinary arts. This explains why most Japanese head chefs have higher preference towards opening up one’s own Omakase restaurant, as this allows them to freely express their passions through the dabs of the Wasabi, the swift motions of the blades, and the colorful caviar line-up surrounded by droplets of the chef’s very own Nitsume sauce.

As creativity and a great understanding of the Japanese traditions are highly important in the crafting of delicate sushi pieces, so does the mastery of the Japanese knife. Japanese knives are specially forged to support numerous techniques required in order to make perfect sushi pieces. As sashimi pieces often feature thin slices of raw fish like Salmon or Sea Bass, it is only right to know how to correctly use a Japanese knife, or the so-called ‘Wa-bochos’. As knives are essential in the making of Japanese cuisine, Japan and its countless numbers of cities in various parts of the nation have always been home to various equipment and tools required in the culinary world. However, there is one significant brand that forges splendid quality knives and extremely sharp blades perfect for making sushi.

Sakai Takayuki is among Japan’s top-tier, high-end Japanese knife brands introducing the world with quality blades made out of fine materials. To support a wide variety of usage, Sakai Takayuki knives are forged and designed to meet specific needs – to further master the skills and techniques essential to the crafting of delicate Japanese dishes, specifically sushi. Though there are so many models to choose from, the brand has its very own top best-selling models that are purchased by professionals and novices alike.

Sakai Takayuki Special

The Sakai Takayuki Special selections feature a wide variety of knife models forged for different uses, with unique designs and dimensions to meet the needs of the users. Among the special selection line, top models like the Rinka Ginsan silver steel blade, Mirrored Honyaki, and the Shirogami models are the all-time best sellers.

Sakai Takayuki 33-layer VG10 Damascus DHW

This model is forged with high quality VG10 Damascus and is extremely durable with high edge retention. It is among one of the most-loved Sakai Takayuki knives.

Sakai Takayuki Honyaki Water Quench Aogami 2 Steel

This Honyaki water quench Aogami 2 steel knife model is suitable for professional use. It is made up of the famous Yasugi steel or also known as the prime high carbon steel, making it super durable, with very high edge retention. It is among the highest quality traditional knife models extremely perfect and suitable for professional use.

Sakai Takayuki Homura Kogetsu

The Homura Kogetsu knife is also made up of the Yasugi steel and is among the best knives to have in the kitchen for food preparation. It equips the highest wear resistance and is a very sharp knife with durability that comes with extreme blade toughness. It is a model extremely popular and widely used among professional chefs at luxurious restaurants and the authentic Omakase sushi places.

Japanese Knife Maintenance Tips and Tricks for Beginners

Yes, Japanese cuisine has played an important role in the domination of almost the entire world population. Japanese food is found everywhere on planet Earth – there is no deny to this fact as Sushi, Sashimi, Ramen, Tempura, and Miso soup are to be found in almost every part of the globe. Apart from the original flavors of the chewy-textured Ramen noodles, the crispy flour that covers the fresh, deep-fried prawn Tempura, Sushi and Sashimi remains the ‘number one’ most-loved Japanese cuisine that won the hearts and the thumbs up from diners worldwide. The fast-growing phenomenon has made the traditional, authentic styled sushi the top of the charts. Mouth-watering textures of raw ingredients like Salmon, Tuna, and Saba topped on professionally cooked Japanese rice mixed with the unique recipe of blending in the tastes of vinegar, salt, and sugar has made Sashimi the most wanted dish in the West.

With this reason, not only Japanese locals and chefs learn to make sushi – the beauty of Japanese cuisine and the crafting of subtle dishes have lured the interests of foreigners and people from different parts of the world into the world of ‘Japanese food’. To taste the authentic, traditional flavors of raw ingredients along with the beautifully balanced elements, people would have to visit fine dining places, luxurious Japanese restaurants, and Omakase restaurants – places that offer specialized tasting menus. However, if you’re on a tight budget, that doesn’t always mean you would have to spend all the bucks and dimes, all the pennies earned to explore the rich, exotic tastes of Japanese food. You can enjoy the bliss, the happiness of crafting your very own Japanese dish at home. Sushi is the right starter for beginners and novice cooks. Now, to make good sushi, you will need hard practice – the techniques and skills which can be learned gradually with time and dedication. The passion to craft delicacies will also be required, along with the selection of fine ingredients and equipment.

Every sushi chef needs a blade. A perfect knife to master the skills required to swiftly chop the onions, cut thin slices of raw Salmon fish or Saba, and craft delicate pieces of Nigiri will need proper maintenance. A great multi-purpose knife or also called the ‘Gyuto knife’ will be a great start for beginners and novices. After purchasing a Gyuto knife of your own, it is only right to learn the quick tips and tricks you can make use of in order to properly care for your companion, the blade that will make you a true warrior.

Washing

Whether you bought a stainless steel core or a Chromium core knife, do not forget to thoroughly wash your knife every time after use. It is essential to always wash your knife with soaked cloth or dampened sponge, then dry it with a clean cloth. Letting your blade dry by itself in the air would make it rust – so never forget this.

Cutting or Opening

Although Japanese knives are out-of-the-box sharp – as in extremely sharp, do not use it to cut hard objects. Hard bones, frozen foods, and basically anything that would hurt your teeth so bad just by munching it would be a bad choice of material for the blade. Do not use your knife to open cans or hard objects either – this would simply make your blade brittle and would finally result in possible shatters and crushes. If you want longer lifespan for your Japanese knives, only use it for meat, veggies, fruits, and the ordinary ingredients you would chop, slice, or cut in food preparation – nothing bizarre.

Storing

To safely store your knife, avoid leaving it in a drawer full of other kinds of knives – that will only result in unwanted scratches from all directions. Get yourself a knife block or a custom-made knife holder that will keep your blade safe and secure.

SAN DIEGO’S NUMBER 1 RAMEN FOR TAKEOUT THE RAKIRAKI RAMEN: LEGENDARY CUISINE

Since its opening in 2012, RakiRaki Ramen & Tsukemen is consistently ranked as one of the best ramen in San Diego, if not the best. The original location, located in the heart of Kearny Mesa, also known as the epicenter of San Diego’s Asian food scene, often has long lines that extend out the door which is well worth the wait. Head chef and owner, Junya Watanabe, serves up signature ramen recipes that combine traditional ramen making along with the highest quality ingredients in a modern setting.

At RakiRaki, you’ll find a wide variety of ramen dishes as well as authentic Japanese cuisine including tsukemen, a type of dipping noodle, Japanese curry, yakitori, ramen burgers, and sushi as well. There is also a carefully procured alcohol menu that features local craft beer and sake.

RakiRaki’s original location on Convoy Street features an open kitchen concept which allows guests to view what’s going on inside the kitchen, enhancing the overall experience. The restaurant features thoughtful design elements such as contemporary zinc countertops, reclaimed wood, and oversized Japanese lanterns which set the mood for the dining experience. At RakiRaki, you’ll feel like you’re in a traditional Japanese restaurant in a modern setting. Guests often on cold beer or sake while watching with excitement as the chefs perform their magic. Each bowl of ramen here is served aburi style, with fresh toppings flame-blistered before being served for enhanced flavor.

JUNYA WATANABE

Owner Junya Watanabe is not just the head chef of RakiRaki, but also its owner. Born in Tokyo, Japan, Watanabe came to the United States as a teenager and attended UCLA where he received a master’s degree in Economics. From a young age, Watanabe always displayed a keen interest in culinary arts which also stemmed from his love for ramen. After noticing that this popular Japanese dish could become popular in the United States, Watanabe decided to enter the culinary world to pursue his love for ramen and Japanese cuisine.

Without any formal culinary training, Watanabe spent over six years to learn the basics of cooking and was a devout student in culinary arts. He returned to Japan and spent several months shadowing some of Japan’s top ramen chefs, learning the secrets to making the perfect bowl of ramen and the importance of fresh ingredients. Once Watanabe was able to master the basics of making ramen, he added his own signature touch to original ramen recipes along with other Japanese style foods such as tsukemen and curry After years of shadowing and apprenticeship, Watanabe brought his vision and creations into reality with the opening of RakiRaki Ramen & Tsukemen in October 2012.

CHEF & OWNER

You can see the passion that Watanabe has for cooking by the details he puts into his prepping and cooking. This passion for what happens in the kitchen extends to all parts of his restaurant. During the day, you’ll often find Watanabe experimenting with new and old recipes while researching the latest food trends. In the evenings, you’ll see him behind RakiRaki’s open kitchen wearing his signature chef’s jacket, overseeing everything going on and even adding flame-blistered toppings to each bowl of ramen.

In 2021, RakiRaki decided to expand into Tokyo-style fried chicken. Fried chicken is extremely popular around the world, and RakiRaki joins the fray with their version called Junya’s Crispy Karaage, or JCK for short. In making JCK, Junya Watanabe reportedly collaborated with a Michelin-starred chef in Tokyo to develop this karaage. Like most karaage, JCK is marinated prior to frying.

While chicken karaage was always a popular item on RakiRaki’s original menu, Watanabe decided to develop a new recipe for JCK which involved a shoyu-based marinade, with the chicken being double-fried in a coating of Japanese spices. There is also a spicy version of JCK. Though Junya’s Crispy Karaage was developed as a standalone concept, a special tasting was available at RakiRaki locations in Kearny Mesa, Mira Mesa, and Liberty Station.

In addition to the fried chicken box containing six pieces of fresh karaage and three Japanese sauces for $9.40, there will also be a karaage coleslaw salad, karaage sliders on pretzel buns, and karaage on curry rice and tonkatsu ramen. These items will be available in limited quantities per day.

Can a knife be the perfect gift?

There’s an old superstition in which it’s bad luck to give a knife as a gift. Say you’ve found the perfect knife to gift to a friend or family member, but maybe you or the recipient are extremely superstitious. If this is the case, don’t worry! We’ll discuss the different ways in which you can overcome these negative connotations surround giving a knife as a gift.

Can a knife be the perfect gift?

As you may probably know, it is sometimes very difficult to find a suitable gift for a friend or family member, especially if they’re somebody that has everything they need. Choosing a gift for someone can be an extremely tough and time-consuming task, as you need to find something that is either thoughtful, useful, or a combination of both so the recipient will feel appreciated and thankful every time they use or see the gift. The gift also needs to be affordable and within your budget, but not appear too cheap as well.

If you’re in this situation, why not consider a kitchen knife? A kitchen knife, or any knife for that matter, is a timeless and useful gift. Knives or knife sets can be customized in many different ways, engraved, and made to fit either left or right-handed users. There are knives built for a wide range of activities to be used by all sorts of people including cooking lovers, outdoor enthusiasts, survivalists, and DIYers. Because of the versatility of knives, you can give them as gifts for any occasion, including birthdays, weddings, anniversaries, or promotions. Before you do, however, be mindful that some people view gifting knives as something that brings extremely bad luck.

Cultural aspects of knife-giving

For superstitious people, gifting a knife represents the severing of the friendship between the giver and recipient. The only way around this is to attach a coin of symbolic value to the knife.

If a coin is attached to the knife by the giver, the coin must be promptly removed by the recipient and returned to the giver as a symbolic payment. This transaction prevents the relationship from severing, as the knife is seen as purchased, which releases the giver from the negativities that might occur as a result of receiving the knife for free.

Global superstition?

Knife-gifting superstitions exist around the world and isn’t a cultural phenomenon. Europeans and Japanese people both believe that gifting a knife represents the severing of a relationship, and they also believe gifting a watch as meaning that time is running out.

Giving a knife as a wedding gift is considered extremely bad luck because it represents the cutting of the marriage ties. Similarly, pocketknives should only be handed to someone if it’s been properly secured, as it’s believed that it may cause an argument. If there’s been a death in the family, another superstition insists that knives should only be used when needed and must be carefully handled.

If you’re considering buying a knife for someone you know as a gift and this superstition makes you hesitant, there are things you can try to help ease your doubts. First, you can try keeping a knife in a jar of water by the front and back doors of a home. This is believed to help ward off evil spirits. The spirits are afraid of their reflections in water and on the knives’ surface. You can also attach a coin to the knife as we mentioned above. Both tricks can help you get around this troubling superstition.

Why do Japanese knives make great gifts?

For centuries, Japanese blacksmith has been experimenting and making some of the world’s best swords and cutlery out of steel. Throughout the ages, the Japanese have been known for crafting the best saws, swords, knives, and chisels. Today, Japanese craftsmen still employ the ancient crafting techniques similar to what was done centuries ago, however they’re not able to combine with knowledge with modern technology to create some of the most beautiful and versatile cutting instruments in the world. Their ability to manipulate steel is something that is unrivalled. The beauty of Japanese knives is that they still feature traditional Japanese wooden handles, as well as a tapered tang that fits in a hole which is burned into the wooden handle. They’re also tempered to a higher Rockwell hardness than most Western knives, and this enables Japanese knives to have superior edge sharpness and better edge retention. All this combined with the unique and traditional Japanese designs make Japanese knives a perfect gift idea, and you’ll be sure your recipient will be wowed by it.

How to Prevent Carbon Steel Knives from Rusting

When compared to stainless steel, carbon steel knives are sharper, easier to sharpen, and are great at maintaining a sharp edge. One downside of these knives, however, is that they require more maintenance than stainless steel knives and are prone to rust if they’re not maintained properly.

Over time, steel will change color as it oxidizes and reacts with the moisture and air around it. You’ll often see steel knives take on shades of blue, grey, and black. This is normal and is called a patina. Patina is good for your knife and actually helps your knife in its battle against rust. It’s a natural protective layer on carbon steels that protects the blade from oxidation and gives it a rough look. If your knife starts turning red, yellow, or orange, then your knife is rusting, and you’ll need to clean it as soon as possible.

To prevent rusting, it’s recommended that you wash and dry your knife after every use. Another way to help keep your knife rust free is to apply blade oil to it regularly. Blade oil helps keep off the ambient moisture in the air when your knife is in storage. Best of all, this oil doesn’t affect the performance of your knife at all when you use it to cut acidic foods.

While patina is a form of corrosion and common on knives that have aged, there are ways to force an early patina onto carbon steel to give your knife an early edge in the fight against rust.

How to force a patina on your carbon steel?

To force an early patina on your carbon steel, you’ll need to pick up the material below:

  • Pre-ground instant coffee (i.e. Folgers, Nescafe, inexpensive generic store brands). The less expensive, the better.
  • A coffee brewing machine to brew the instant coffee
  • Something tall and slender with a cavity, such as a flower vase. XL To-Go Coffee Cups work as well
  • Your carbon steel knife
  • A small sponge or dish cloth

Step 1: Brew the instant coffee

Take your instant coffee and brew it. Brew the strongest pot of coffee possible, then chill it. Before we perform this process, the coffee will need to be cold.

Step 2: Submerge your blade in the coffee

Next, take your flower vase, or anything tall and skinny in general, and place the small sponge or dish cloth at the bottom. Put your knife, tip down, into the vase gently, then pour in the chilled coffee until it covers the entire length of the blade. Make sure to only submerge the blade in coffee, and not the handle. Leave the knife in the coffee for at least 6-8 hours. Overnight is ideal, however knives left in the coffee for at least 24 hours will create the most striking effect.

Step 3: Remove the blade

After 6 to 24 hours have passed, remove the knife from the coffee. Wipe it down with a damp cloth and thoroughly dry it. You’ll see now that your knife has undergone an incredible transformation and features a beautiful looking patina. It’ll now also be much easier to maintain and will be much more resistant to rust than before. Despite the protective patina, also make sure to wipe down the blade after every use and keep it clean and dry always.

Step 4: Honing the knife

Coffee-induced patinas aren’t as acidic as vinegar or lemon patinas, but they’re still acidic enough to have reduced some of the polish on your cutting edge. You should always hone and strop before the last (optional) step.

Step 5: (Optional)

Coffee has a strong smell, and as the blade has been left in coffee for up to 24 hours, you’ll want to get rid of some of that smell. To do this, we recommend cutting up yellow onions which will help pull out some of the coffee fragrance.

While forcing a patina helps your knife in its battle against rust, be mindful that it will permanently alter the look of your knife, including the finish. If you like the way your knife looks now, we’d suggest letting the patina form naturally over time.

Kyocera Kyotop Damascus Pakka Handle 6.0-Inch Chef Knife Review

Kyocera Kyotop Damascus Pakka Handle 6.0-Inch Chef KnifeChefs are as passionate about their kitchen knives as motor car mechanics are about their socket sets or violinists about their violins. All of these people need quality tools in their chosen careers to work efficiently and productively and to deliver quality work. The Kyocera Kyotop Damascus Pakka Handle 6.0-Inch Chef Knife is just such a kitchen tool that should gladden the heart of any chef. This knife’s blade is manufactured from ceramic zirconia and so presents a different alternative to kitchen knives with metal blades. If you are in search of the best chef knife around, could the Kyocera Kyotop Damascus Knife perhaps be it?

Kyocera Kyotop Damascus Pakka Handle 6.0-Inch Chef Knife Features and Specifications

  • It measures 11.5″ x 0.7″ x 1.2″
  • It weighs approximately 3.5 ounces
  • It is a specially designed 6″ chef knife for constant chopping, slicing and dicing
  • It is manufactured by high tech blade construction process with a hardness comparable to diamond
  • It is an ultra sharp and long-life blade
  • It is stain and rust proof
  • It has moisture resistant and triple riveted Pakka wood handles
  • It works well on different cutting surfaces including wood and plastic

What Makes a Chef’s Knife with a Ceramic Blade So Special?

A ceramic knife’s blade is manufactured from a very hard and tough ceramic material; in the case of the Kyocera Kyotop Damascus, the material used is called zirconia, which is actually zirconium dioxide. These types of ceramic knives are generally manufactured by means of dry pressing zirconia powder and then firing it through solid-state sintering. The resulting knife blade is sharpened by way of grinding the blade edges with a diamond-dust-coated grinding wheel. Zirconia is very hard and as such, a ceramic blade’s extremely hard edge hardly ever requires any sharpening, and ceramic Knives produced by Kyocera are generally ideal for common purposes that require top-notch edge retention or resistance against wear.

What Makes the Kyocera Kyotop Damascus Knife Special?

The Kyocera Kyotop Damascus Knife with its 6-inch ceramic blade forms part of Kyocera’s premium cutlery line which features chef’s knives with spectacular Damascus-look blades. Not only does this knife possess an already hard ceramic blade comparable to the hardness of a diamond, but Kyocera’s manufacturing process in Japan actually includes a further high-tech process to enhance the density of the state-of-the-art ceramic material. In this process, the blades are fired again under high pressure and also temperature within a sealed chamber, which results in what is called a Hot Isostatic Pressed (or HIP) blade, which provides greater resistance against wear than the standard ceramic knife. The final result is an ultra-sharp, long-life blade which holds its edge for a considerably longer time period than steel.

Other benefits of this chef’s knife are that it doesn’t convey any kind of metallic taste or smell and furthermore, it is also both stain proof and also rust proof, while the knife works just as well on both wood as well as plastic cutting surfaces. The Pakka wood handles with three rivets are moisture resistant and the knife can additionally simply be hand washed and hand dried.

How Does the Kyocera Kyotop Damascus Knife Handle?

Most users report that the Kyocera Kyotop Damascus Knife is extremely sharp and that it would just glide effortlessly through meat and vegetables much like a knife would slice through warm butter.

Other reports state that the knife feels light and well-balanced in the hand and one user actually mentioned that the knife feels like a natural extension of his own hand. Since the ceramic blades are lighter than steel blades, users should find that their hand motions with this knife would be quicker with due to working with a lighter weight.

What Happens If The Knife Would Need Sharpening?

Usually, the knife could soldier on for many years without the need of sharpening, provided that the user does not use it to hack at bones, or use it to twist or perhaps pry anything, or to cut on any kind of cutting surface except for a wooden cutting board. And with proper care, one should easily get a lifetime of use out of it.

However, in some instances the knife might get a few detectible nicks in its blade over a period of time, which are actually too small to see but which one can definitely feel if you run your fingernail alongside the knife’s edge. While these ceramic chef knifes will remain sharp for years to come, ultimately all of these tiny chips and abrasions will eventually dull the blade, to such a point that it will have to be re-sharpened. However, unlike a knife with a steel blade, a knife with a ceramic blade is not a knife you can sharpen yourself.

About Japanese Chef Knives

Nothing comes close to the superior cutting quality, durability and functionality of Japanese Chef Knives.

Features of Japanese Chef Knives

Made from the finest steel materials found in Japan, Japanese chef knives are a growing obsession for professional chefs around the world looking to increase the quality of the food they serve in terms of consistency of cutting, speed, and sharpness.

Since the Food Network has started showing professional chefs creating dishes of the top possible quality, modern housewives and anyone interested in producing a finer quality food product are in desire of achieving the same results with that of professional chefs.

Listed below are the 4 Japanese chef knives that every kitchen should have, investing in just these 4 knives would give you everything you need in your kitchen, and would probably last you long enough that you would need to hand them down to your children.
Paring Knife – High-quality paring knives are great for all-purpose kitchen cutting activities like de-veining shrimps or removing seeds from jalapeños, or cutting small garnishes. With a total length of 180 mm, blade thickness of 1.5 mm, and weight of 55 grams, this is a very light and easy-to-use paring knife for you.

Petty Knife

Medium size all-around cutting knife with overall length ranging from 225 mm – 260 mm. With blade thickness of 1.5 mm and weight ranging from 70grams – 80 grams, this knife could come in handy in cutting lightweight and soft vegetables like string beans and onions and other medium-size vegetables and garnishes.

Boning Knife

Boning knives of Misono cutlery brand are the best when it comes to boning poultry, meat and fish. Usually a pointed, narrow-bladed knife, boning knife is 275 mm long, with a blade thickness of 3 mm and weighs 190 grams. Easy to use and to maneuver in instances where utmost delicacy is required.

Santoku And Gyuto Knife

General-purpose knives used for cutting bigger and sturdier vegetables and anything else like potatoes, cabbages, and fish. The Gyuto knife is the Japanese equivalent of a traditional western chef knife, and the Santoku knife is slightly smaller, with a more narrow blade. It is often preferred by people with smaller hands.

With prices that are significantly low, but with superior quality to other hand-crafted knives, Japanese chef knives are simply the best in the world. Save hundreds of dollars by buying these great professional-level kitchen knives instead of expensive but low-quality kitchen knives.

History of Sushi

The beginning of Sushi

The history of sushi is an interesting tale. While sushi has been around for a long period of time, it has evolved from what was originally a simple dish to what it is today in its present form. The first mention of sushi was in China during the second century A.D., when it was used as a way of preserving food. The fish were placed in rice and allowed to ferment, which kept the fish edible for longer periods of time. When ready to eat, the rice would be thrown away, leaving the fermented fish.

For centuries, this method of preserving fish would spread throughout China, and by the seventh century, it would make its way to Japan where seafood has historically been a staple dish. The Japanese would take this concept one step further, and began to eat the rice along with the fish. Originally, sushi was prepared in the same as it is today, however during the early 17th century, Matsumoto Yoshiichi of Edo (present-day Tokyo), began seasoning the rice with rice wine vinegar to give it extra taste and began selling this new type of sushi. This new way of creating sushi allowed the dish to be eaten immediately.

The Evolution of Sushi

In the early 19th century, a Japanese man from Edo (former name of Tokyo) named Hanaya Yohei began changing the way sushi was produced and presented. Instead of wrapping fish in rice, he placed a piece of fresh fish on top of an oblong shaped piece of seasoned rice. Today, we call this style of sushi and presentation ‘nigiri’ meaning finger sushi, or ‘edomae’. This is now the common way of eating Japanese sushi. During the early 19th century, sushi was served from stalls on the street and was meant to be a snack or a quick on-the-go meal. This type of ‘fast food’ sushi proved to be wildly popular, and soon stalls would pop up all over the country selling sushi. The aftermath of the Great Kanto earthquake in 1923 would also help fuel the rapid rise of street sushi stalls throughout Japan, as many people lost their homes and jobs and moved away from Tokyo.

After World War 2, street sushi stalls were shut down for hygiene and sanitary reasons and were moved indoors. This move indoors meant formal restaurant seating was added, and changed sushi from an on-the-go, fast food experience to a unique, sophisticated, true dining experience. Sushi would spread across the globe with the promotion of seafood, and Western cultures, who were always eager to try something new, would quickly adopt this unusual way of serving fish.

Modern Sushi

The history of sushi spans over 1800 years, and its current iteration is one of the world’s most famous and beloved foods. Once uniquely Japanese, sushi has truly evolved into something that is now beyond traditional Japanese cuisine. Western influences have sprouted new styles of sushi such as the Philly Roll and California Roll, and many restaurants also create elaborate rolls to offer even more variety on their menus. It’s not often that a cultural food can take the world by storm and also influence foods from countries around the world, however sushi has done exactly that. The demand for sushi is increasing, and sushi continues to evolve in many different ways. The history of sushi is far from over.

Today, sushi can be a quick, on-the-go meal or a high-end dining experience. In Japan, sushi bars can be found in a train station, on the street, and in shopping malls. In North America, sushi packs are available in almost all supermarkets and almost every shopping mall food court has a sushi stand. There are also sushi restaurants everywhere that can range from affordable, to high-end luxurious experiences. You can see how versatile sushi is!

How to Clean Your Knives – the RIGHT Way!

As a Japanese knife is highly essential in the making of culinary delicacies, specifically authentic dishes like sashimi and sushi, learning upon how to properly care for them and clean them is important to all users. Even for knife collectors, caring for these traditionally forged knives is indeed a must.

Before we go about how to cleaning your knife set the right way, let’s talk about the WRONGS– or what NOT to do…

DO NOT WASH YOUR KNIVES IN THE DISHWASHER.

Do you like your knives? Did you pay a lot of money for them? Do you like their clean, sharp edge? Do you like the way your knives reflect the light while you use them? The way their blades cut through food with hardly any effort? If you like any or all of those things, don’t put your knives in the dishwasher! If you like rusty, dull, ugly, useless knives then toss in your dishwasher. No dishwashers!

DON’T SOAK YOUR KNIVES IN HOT WATER.

Don’t fill up your sink with soapy water and dump your knives in. This is a good way to damage the edges (knives banging into other knives, into the sink, etc…) It’s also a good way to cut yourself (reaching into a soapy sink and grabbing for incredibly sharp knives is probably only slightly dumber than stinking your hand into a bucket of piranhas) If your knives have wooden handles, the water can warp the wood and make handle have a wobbly hold on the blade.

Ok, enough with the don’t, on to the do’s…

Immediately after you’re done using your knife rinse the blade with warm soapy water. Do not soak, but make that the soapy water gets on every part of the blade that could have come in contact with food. Any food residue left on the blade could damage the knife, and if you have been cutting foods like raw meat or fish, your knife could be carrying dangerous germs if not cleaned properly.

Rinse all the soap off with more warm water – soapy food does not taste good! Soap residue could damage your knife if left on the blade!

Get a Soft bristle brush – not a brillo pad, not a sponge, not a washcloth. Put your freshly washed knife down on the counter, and use that brush to brush your blade clean. If necessary, wash in warm soapy water again.

Hand-dry your knives. The faster you dry them, there is a less chance for rust or corrosion to take place. Fold a towel several times so that you’re sure you won’t cut yourself and then use that to dry the knife.

Store your knives in a dry, secure area where they won’t get splashed with anything, and can’t be knocked over by accident.
Now you have no more excuses! Keep those knives clean and rust free!