Maintaining the Edge: Proper Care for Your Deba Knife

Unveiling Tradition and Technology: The Kanetsune KC-930 Aogami No.2 Damascus Kurouchi Review

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The Kanetsune KC-930, featuring Aogami No.2 steel and a Damascus Kurouchi finish, is a knife that beautifully merges traditional Japanese craftsmanship with modern aesthetics and functionality. Here’s a detailed review of this exquisite piece:

Blade Quality and Material:

At the heart of the KC-930 lies the Aogami No.2 steel, known for its superior edge retention, durability, and ability to achieve a razor-sharp edge. This high-carbon steel core is encased in layers of softer stainless steel, creating a striking Damascus pattern that is not only beautiful but also functional, providing added strength and flexibility to the blade.

Kurouchi Finish:

The knife boasts a Kurouchi, or “blacksmith’s finish,” which is a traditional, rustic look that reduces reflectivity and helps protect the carbon steel core from rust and corrosion. This finish gives each knife a unique, artisanal appearance, reflecting the individual craftsmanship that goes into its creation.


True to the reputation of Kanetsune and the capabilities of Aogami No.2 steel, the KC-930 is incredibly sharp, making it a pleasure to use for precision cutting tasks. The edge is keenly honed, allowing for thin slicing and meticulous chopping with ease.

Handle Design:

The handle is crafted to complement the traditional aesthetic of the knife while ensuring modern ergonomics. It is designed for comfort and control, providing a secure grip that enhances the cutting experience, making the knife an extension of the chef’s hand.

Balance and Weight:

The Kanetsune KC-930 is well-balanced, with a weight distribution that makes it feel both substantial and agile. This balance facilitates precise control over the blade, reducing fatigue during prolonged use and enabling intricate cuts.

Durability and Maintenance:

With proper care, including regular sharpening on a high-quality whetstone and protection from moisture and acidity, the KC-930 can maintain its exceptional performance for years. The Damascus and Kurouchi finishes not only add to the knife’s aesthetic appeal but also contribute to its longevity.


While designed with traditional Japanese cuisine in mind, the Kanetsune KC-930’s sharpness and size make it versatile for a range of culinary tasks, from slicing vegetables to preparing meats and fish.

Aesthetic Appeal:

The combination of the Damascus pattern and Kurouchi finish makes this knife a standout piece in any kitchen. It is a functional work of art that embodies the fusion of traditional techniques and contemporary design.

In conclusion, the Kanetsune KC-930 Aogami No.2 Damascus Kurouchi is a remarkable knife that offers professional chefs and culinary enthusiasts a perfect blend of form, function, and tradition. Its superior materials, craftsmanship, and performance make it a valuable and beautiful tool in the culinary arsenal.

Kanetsune KC-940 VG1 Stainless Hammered Knife: A Blend of Precision, Beauty, and Durability

Kanetsune KC-940 VG1 Stainless Hammered Knife: A Blend of Precision, Beauty, and Durability

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In the realm of premium cutlery, the Kanetsune KC-940 VG1 Stainless Hammered knife stands out as a testament to the fusion of traditional craftsmanship and contemporary materials. Produced by Kanetsune, a brand renowned for its dedication to the art of knife making, this model encapsulates the essence of Japanese cutlery with its exceptional quality and design. This review explores the unique features, performance, and maintenance of the KC-940, highlighting why it is a must-have for both professional chefs and culinary enthusiasts.

Unique Features

VG1 Stainless Steel Blade: The core of the Kanetsune KC-940 knife is made from VG1 stainless steel, a material prized for its high carbon content, which contributes to the blade’s superior sharpness, edge retention, and ease of sharpening. This steel ensures that the knife not only performs exceptionally well but also withstands the rigors of daily use.

Hammered Finish: The blade features a beautiful hammered (“Tsuchime”) finish, a traditional technique that not only adds to the knife’s aesthetic appeal but also has a practical function. The dimples created by the hammering process help to reduce drag and prevent food from sticking to the blade, making slicing smoother and more efficient.

Ergonomic Handle Design: The Kanetsune KC-940 is equipped with a handle that combines both traditional aesthetics and modern ergonomics. Made from high-quality materials, the handle ensures comfort and control during use, allowing for precise cuts and reducing hand fatigue over extended periods.


The Kanetsune KC-940 VG1 Stainless Hammered knife excels in a variety of kitchen tasks, from fine slicing to dicing and chopping. Its sharp edge glides through ingredients with minimal effort, preserving the texture and integrity of the food. The balance between the blade and handle enhances its performance, making it a versatile tool for both delicate and demanding tasks in the kitchen.

Care and Maintenance

To ensure the longevity and performance of the Kanetsune KC-940, proper care and maintenance are essential:

Hand Washing: It is recommended to hand wash the knife with warm, soapy water and dry it immediately to maintain the integrity of the steel and handle.
Regular Sharpening: Keeping the blade sharp is crucial for optimal performance. Sharpening with a whetstone when necessary will preserve the knife’s edge.
Proper Storage: Storing the knife in a block, on a magnetic strip, or in a protective sheath will protect its edge and finish.

The Kanetsune KC-940 VG1 Stainless Hammered knife is a remarkable tool that embodies the spirit of traditional Japanese craftsmanship while embracing the benefits of modern steel. Its combination of beauty, durability, and performance makes it an invaluable asset in any kitchen. Whether you are a professional chef seeking precision in your culinary creations or a home cook passionate about cooking, the KC-940 is a knife that will elevate your cooking experience to new heights.

Kanetsune 101-Layer Damascus NAMISHIBUKI - A Culinary Masterpiece

Kanetsune 101-Layer Damascus NAMISHIBUKI – A Culinary Masterpiece

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Kanetsune is renowned for its dedication to traditional Japanese knife-making artistry, and the 101-Layer Damascus NAMISHIBUKI model stands as a testament to this legacy. This review explores the intricate details, performance, and overall experience of using this exquisite knife.

Artisanal Craftsmanship and Design

The Kanetsune 101-Layer Damascus NAMISHIBUKI knife is a striking example of skilled craftsmanship. The blade features a stunning 101-layer Damascus pattern, created through a complex process of folding and forging multiple layers of steel. This not only imparts a unique aesthetic but also contributes to the blade’s strength and flexibility. The NAMISHIBUKI pattern, reminiscent of ocean waves, adds to its visual allure.

Blade Quality and Performance

At the heart of this knife’s performance is its meticulously crafted blade. The core steel used is of high carbon content, known for its exceptional edge retention and sharpness. The multi-layer Damascus construction adds to the blade’s durability, preventing it from becoming brittle. In practice, the knife offers an unparalleled cutting experience, smoothly gliding through ingredients with minimal effort.

Ergonomics and Handling

The handle of the Kanetsune NAMISHIBUKI is designed with both aesthetics and ergonomics in mind. Typically made from high-quality, durable materials like wood or composites, the handle provides a comfortable and secure grip, reducing fatigue during extended use. This ergonomic design enhances precision and control, crucial for delicate culinary tasks.

Versatility in the Kitchen

This knife excels in versatility. It’s adept at handling a wide range of culinary tasks, from fine slicing of vegetables and fruits to precise cutting of meats and fish. The layered steel blade, combined with its sharp edge, allows for clean and precise cuts, making it a favorite among professional chefs and culinary enthusiasts.

Maintenance and Longevity

The Kanetsune 101-Layer Damascus NAMISHIBUKI requires a certain level of care to maintain its pristine condition. It’s recommended to hand wash and dry the knife immediately after use. Regular honing and proper storage will ensure that the knife retains its sharpness and aesthetic appeal for years to come.

Value for Investment

While the Kanetsune NAMISHIBUKI comes at a premium price, it represents a significant investment in quality and craftsmanship. For those who value the artistry of traditional Japanese knife-making and seek a high-performance culinary tool, this knife is a worthwhile acquisition.


The Kanetsune 101-Layer Damascus NAMISHIBUKI knife is more than just a cutting tool; it’s a piece of artistry that reflects the pinnacle of traditional Japanese craftsmanship. Its exceptional performance, combined with its breathtaking design, makes it a coveted item for anyone passionate about cooking and fine knives.

Japanese Knife : Kanetsune Knives : A Harmonious Blend of History, Craftsmanship, and Function

Japanese Knife : Kanetsune Knives : A Harmonious Blend of History, Craftsmanship, and Function

A Journey Through Time: Kanetsune’s Rich Legacy

Founded in 1948, Kanetsune is named after a famous sword-smith who flourished in the Muromachi period around 14-15th centuries in Japan. The city of Seki, where Kanetsune is located, has a rich history of being the heart of the Japanese cutlery industry for over 800 years. This historic backdrop nurtures the production of Kanetsune knives, integrating traditional sword-making techniques with modern technology.

Kanetsune’s knives are meticulously crafted, embodying the spirit of ‘monozukuri,’ a Japanese term encapsulating a dedication towards manufacturing and craftsmanship. Each knife showcases the brand’s commitment to producing blades that are not only superior in performance but also aesthetically pleasing. Their range includes various types of knives, from the versatile Gyuto and Santoku, to the precise Petty and Sashimi knives, catering to a wide range of culinary needs.

Spotlight on Signature Series: Kanetsune VG10 Damascus and KC-900 series

Kanetsune offers an array of collections, each reflecting unique characteristics and advantages. Among these, the VG10 Damascus series and the KC-900 series stand out.

The VG10 Damascus series features knives with a core of VG10 stainless steel, known for its excellent edge retention and durability. The core is layered with multiple layers of stainless steel, creating a beautiful Damascus pattern on the blade. These knives not only deliver superior performance but also add a touch of elegance to any kitchen.

On the other hand, the KC-900 series focuses on the fusion of functionality and comfort. These knives are constructed with a core of Aogami steel, renowned for its exceptional sharpness and edge retention. The handle, made from a durable and moisture-resistant material, offers a comfortable grip, making the knife a joy to use.

Kanetsune’s dedication to excellence, steeped in a rich history of craftsmanship, has carved out a distinguished place for the brand in the world of cutlery. Whether you’re a professional chef or a culinary enthusiast, Kanetsune offers an exceptional tool that not only meets your cutting needs but also brings the spirit of traditional Japanese craftsmanship to your kitchen. The brand is more than just about creating knives; it’s about preserving a legacy and celebrating the art of fine cutlery.

Deba Knife: Explaining How to Choose the Blade Length and Other Key Points

Deba Knife: Explaining How to Choose the Blade Length and Other Key Points

Deba knives are a traditional Japanese knife designed primarily for filleting fish and breaking down poultry. With their thick spine and single-beveled edge, Deba knives offer exceptional cutting power and precision. Selecting the right Deba knife can be challenging, given the variety of options available. This guide will help you understand the key factors to consider when choosing a Deba knife, including blade length, materials, and craftsmanship.

Blade Length

Deba knives typically have blade lengths ranging from 105mm (4.1 inches) to 210mm (8.3 inches). The optimal length depends on your personal preferences and the tasks you frequently perform in the kitchen. A 165mm (6.5 inches) blade is a versatile choice for most users, providing a balance between control and functionality for filleting fish and breaking down poultry.

Blade Material

Like other Japanese knives, Deba knives are usually made from either carbon steel or stainless steel. Carbon steel offers a sharper edge and easier sharpening but is more prone to rust and requires extra care. Stainless steel is more resistant to rust and low maintenance but may not hold its edge as long. Choose the blade material based on your preferences and willingness to maintain the knife.

Blade Profile

Deba knives typically have a single-beveled edge, which allows for precise cuts and easy filleting. Some Deba knives also feature a “yo-deba” design, which incorporates a double-beveled edge for more versatile cutting techniques. Consider your preferred cutting style and the tasks you frequently perform when selecting a Deba knife.

Craftsmanship and Quality

To ensure the longevity and performance of your Deba knife, pay attention to craftsmanship and quality. Look for knives made by reputable manufacturers or artisans, such as Masamoto, Aritsugu, and Nenohi. Hand-forged knives often have higher quality, but they can be more expensive. Inspect the knife’s fit and finish, as well as the sharpness and polish of the blade.

Handle Type

Deba knives are available with traditional Japanese “wa” handles or Western-style handles. Wa handles are lightweight and well-suited for precise cutting techniques, while Western-style handles tend to be heavier and may offer more balance. Choose the handle style that feels most comfortable in your hand and suits your cutting style.

Choosing the perfect Deba knife involves understanding the importance of blade length, materials, craftsmanship, and other key factors. By carefully considering these aspects, you can find a Deba knife that not only enhances your culinary skills but also serves you well for many years to come.

Japanese Delicacies: Knife Types for Sushi and Sashimi

Japanese Delicacies: Knife Types for Sushi and Sashimi

Is it wrong to have a favorite dish that you can eat multiple times a week and still not get tired of? Well, Japanese food lovers, gourmets, and diners from all parts of the globe have just the same problem once they encounter the challenge of making a decision to just turn their heads away from sushi and sashimi. As Japanese delicacies like Fatty Tuna sushi, Salmon sashimi, and Sea bass are what diners swoon over, the fame and popularity of Japanese food goes beyond the borders of diversity.

As gourmets love the exotic blends of supreme-quality raw ingredients with delicate flavors of cooked Japanese rice mixed with vinegar, sugar, and salt, it can’t be denied that the unique and original flavors wake the tastebuds like no other. Thus, Japanese food restaurants are almost everywhere to be found for its fame and popularity. Japanese delicacies like sushi, are very much loved by diners of all ages – it has been found that most Japanese students and kids eat sushi during breakfast, as they are also available in the form of convenient foods which are proved to be healthier than other alternatives to start a day or have a morning meal.

One of the reasons why Japanese delicacies are loved by their diners and gourmets, is the intricate food preparation processes and the cooking of original, authentic dishes. Behind the techniques required in the crafting of Japanese delicacies lies the importance of the mastery of the blades. Just similar to that of a Samurai’s blade, instead of acting like a weapon, the use of a Japanese knife makes tasks a lot easier for little-to-less-complications. Yanagiba knives are sleek and thin, original in style, and are very much essential for both general and professional uses. Thus, to make Japanese delicacies like sushi and sashimi, it is required to learn the functions of each knife prior to the cooking processes.


Also known as the ‘Sashimi Knife’, a Yanagiba knife has a thin and sleek blade design. Yanagiba knives are usually thin and long; however, it is best to purchase the ones that can be kept for professional use and ones to have in collection.


Gyuto is another knife type that has among the highest sales since it is also called the ‘General Kitchen Knife’. However, a Gyuto knife is a multi-tasking knife that works very well with all kinds of processes in the kitchen. Be it slicing, cutting, chopping, or dicing, a Gyuto knife can handle the basic techniques. Another similar knife is the Santoku knife, also a multi-tasking knife used in the kitchen for the general skills.


Deba knife is a Japanese knife used for cutting fish and for light mincing of ingredients. The knife has a thick blade body, with wide blade surface, making it more suitable towards the cutting of fish and the handling of ingredients with bones. As the blade is thick and dense, Deba knives are very much suitable for cutting through ingredients or meat with bones (for example: chicken bones). Although it is not recommended to cut through frozen ingredients, it is among one of the Japanese knives suitable to handle dense ingredients when needed.
For sushi and sashimi dishes that involve the use of a vast variety of ingredients coming from all places, most Japanese knives are required in the kitchen as standbys to perform whatever task is thrown to them. Despite Santoku’s, Gyuto’s and Yanagiba’s popularity and capabilities, other knife types like Deba and Sujihiki are as well essential for the cooking of wonderful Japanese delicacies.

Sakai Takayuki 45-Layer Damascus Goldish Tsuba Japanese Chef's Gyuto Knife 210mm

Sakai Takayuki 45-Layer Damascus Goldish Tsuba Japanese Chef’s Gyuto Knife 210mm

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Sakai Takayuki is among Japan’s top-tier, premium-quality cutlery brand that has introduced tons of superior Japanese knives to the world. Best known for its supreme quality blades equipped with extreme sharpness, longevity, durability, rust resistance, and fine selections of handle materials, Sakai Takayuki and its long history of over 600 years have guaranteed users high success rates in the crafting of Japanese delicacies served at high-end, luxurious and authentic Japanese specialty restaurants known as ‘Omakase’ restaurants.

Japanese chefs, culinary experts, and professionals put Sakai Takayuki up on a pedestal, for its wide array of knife series and models are forged with top-tier hard steels through the traditional Japanese knife-forging techniques passed on from generation to generation. To ensure that all knife models will fulfill all the duties and tasks required to craft sushi and sashimi dishes loved by diners and gourmets from all the world, Sakai Takayuki and its highly-skilled blacksmiths are always coming up with new knife series with high performance.

As Japanese dishes require the use of Japanese knives to slice, cut, chop, and fillet a wide variety of ingredients, specifically raw fish, seafood, and poultry, Japanese chefs and professionals only trust a few brands – among those, Sakai Takayuki tops the charts. Sushi and sashimi dishes will need professional cuts, even chops, and long strokes to successfully pull out both subtle, delicate flavors and exoticness of rawness. Therefore, no brand can best perform this special technique other than Sakai Takayuki.

Its superb Gyuto knife models feature varying hard steels and selections of handle materials to fulfill the duty of being a multi-purpose knife for everyday use and general kitchen tasks. Due to all knives being delicately crafted and forged with a dedicated heart to accomplish just the best results, Sakai Takayuki is widely praised for its supreme quality Gyuto knives. Although a Gyuto knife is often used as a multi-purpose, general kitchen knife, some professionals also use it as a beef cutting knife, which was its initial use when it has been first introduced back in the old days.

Among Sakai Takayuki’s top Gyuto knife models

‘Sakai Takayuki 45-Layer Damascus Goldish Tsuba Japanese Chef’s Gyuto Knife 210mm’ is best known for its limited production line, which is crafted out of the famed ‘45-layer Damascus Stainless steel’ with AUS10 Alloy Core. This makes the blade highly durable – equipped along with excellent edge retention. Sakai Takayuki’s 45-Layer Damascus Goldfish Tsuba Gyuto knife is well-loved and highly recommended by professional users for its extreme blade sharpness and the light center balanced feel it provides. Comfortable grips and simple strokes are as well the pros of this 45-Layer Damascus Goldfish Tsuba Gyuto knife, marking it a unique Gyuto knife model that comes in a reasonable price and an original design that is worth having in possession.

Sakai Takayuki 45-Layer Damascus Goldish Tsuba Japanese Chef’s Gyuto Knife 210mm features half-rounded octagonal Ho wood (Magnolia) handles with beautiful, unique collar for the best experience in professional use. Hand forged, crafted, and sharpened to ensure extreme blade sharpness and pointed tips, be aware that this knife is razor-sharp and new out of the box.

Manufactured by Aoki Hamono, the AUS10 Alloy core maximizes the efficiency of Sakai Takayuki 45-Layer Damascus Goldish Tsuba Japanese Chef’s Gyuto Knife 210mm and makes it among just the best double edge (both left and right-handed) Gyuto knife models out there. Highly recommended by culinary experts and professionals alike, Sakai Takayuki 45-Layer Damascus Goldish Tsuba Japanese Chef’s Gyuto Knife 210mm is just the right blade companion that will guide you through all kitchen tasks and processes with ease.

Yu Kurosaki R2 (SG2) Hammered SHIZUKU WA RS8P Series

Yu Kurosaki R2 (SG2) Hammered SHIZUKU WA RS8P Series

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The beauty of crafting delicate pieces of culinary art can only be seen with the heart, not only through the eyes. Well, tasting subtle, yet exotic flavors of your favorite mouth-watering sushi pieces may be the best way to describe happiness, but sometimes, opening your heart to understand the components of your favorite dish will make you see through the cute Caviar crystals, ordinary-looking seaweed, and the vivid orange-colored Salmon slices.

Understanding a Japanese dish might seem like a complicated game of guessing; however, a huge fan of Japanese cuisine will learn to love their favorite dishes a little more as they open their hearts to understanding what makes these dishes so special and extraordinary.

Through this perspective, a huge crowd of Japanese food lovers and diners are gradually becoming more interested in the process of Japanese food making. Why is sushi so popular?

Why is everyone swooning over sashimi than the fast-food king, burgers?

Apart from its healthier ingredient choices and also offering an option to be vegetarian-friendly, sushi and sashimi dishes are becoming the healthier versions of the famed fast foods, with their names on top of the list of the ‘most-searched’ and the ‘most-enjoyable’ convenient dishes. Despite its convenience, most diners are fond of their ‘intricacy’ and ‘delicacy’ expressed through the fine selection of premium quality ingredients, the artsy aesthetics, and the placement of culinary components in a plate.

Japanese food isn’t just any ordinary convenient food, but quite the opposite – an intricate cuisine which expresses the authenticity of Japanese traditions through subtle slices of fresh, caught-from-sea fish, hand-formed and cooked Japanese rice, as well as the exotic combinations of flavors that melt the hearts of diners. With this being the specialty Japanese food holds, the mastery of the skills required to craft them remain somewhat a mischievous task and a mystery to many cordon bleus.

The art of crafting delicious Japanese food like sushi and sashimi rely upon the mastery of the Japanese blades. Similar to that of a Samurai’s sword, a Japanese knife is also a culinary expert’s companion, leading all cooking processes to its next stages with ease. Slicing, cutting, and chopping may sound like ordinary skills any house-wife can perform as she cooks her favorite fried rice; however, the three ordinary cutting skills earlier mentioned are different to that of the typical ones when it comes to Japanese food. With this being a highly essential part of Japanese food which also led to the introduction of delicate dishes like sushi and sashimi, the production of Japanese knives has become an interesting topic among culinary professionals in the food industry. As Japan is home to a wide selection of knife brands, Yu Kurosaki is no doubt making its way to the top of the charts.

Yu Kurosaki is a famous blacksmith and also a famous Japanese knife brand that makes finest quality blades equipped with excellent steel hardness, great edge retention, amazing rust resistance, and most of all – beautifully unique blade designs. Known for the continuous makings of new Japanese knife series and models, Yu Kurosaki is famed for original knives forged through the traditional Japanese techniques. Among the best models, ‘Yu Kurosaki R2 (SG2) Hammered SHIZUKU WA RS8P’ knife series is made out of the Super Gold 2 Micro Carbide Powder stainless steel – which guarantees extreme hardness. The unique handle is also expressed through the octagonal-shaped Rosewood with White Packer wood ferrule, further establishing its fine beauty alongside durability and long-lasting feature.

For knife collectors, this series of knife is among one of the stunning models to collect, while various knife types are available as follows: Santoku, Gyuto, Bunka, Nakiri, Sujihiki, and Chef’s Petty knife.

A Scan Through of Japanese Knives You Need to Know

A Scan Through of Japanese Knives You Need to Know

Japanese knives are definitely distinct and very different from the ordinary kitchen knives. A Western knife is much wider in its own blade surface space, while a Japanese knife is known to be much narrower, thinner, and longer. Highly exotic, unique, and extremely sharp, Japanese blades are forged and made specifically to handle and support the traditional techniques required to craft culinary art pieces like Sashimi and Sushi. The delicacy of Japanese dishes is presented in a much refined, subtle way that requires the mastery of the blades in order to accomplish what we call the ‘ideal Japanese aesthetic’. With this being one of the most important components, the selection of Japanese blades is highly essential in the crafting of authentic Japanese dishes, as the accurate slices, chops, and cuts determine the final touches of savory blends.

Despite its rising fame and popularity among domestic and international culinary experts, the selection of suitable Japanese knife still leaves questions among users as there is still a lack of understanding upon which knife to choose. As there are a wide variety of knife types that perform distinct tasks, it is indeed a must to learn about all common Japanese knives before deciding on a model to purchase or own. To adapt to the needs of your personal kitchen tasks, scanning through the most common Japanese blades will help you through the selection process with ease.

Gyuto Knife

Also known as the Japanese chef’s knife, Gyuto is a long, narrow bodied knife perfect for the mincing of ingredients and the slicing of various meats. A Gyuto knife is considered a ‘multi-purpose’ knife and a must-have essential item for all chefs and culinary experts alike. It is a helpful blade that makes all tasks simpler, forged to aid in all preparation processes. Its average length is around 20 cm – its narrow body makes it a perfect knife for all kinds of ingredients; however, it definitely works best with fish and meats of all kinds.

Santoku Knife

Known as the Japanese traditional knife, the Santoku knife is a multi-tasking blade forged to especially perform three kinds of motions: slicing, mincing, and dicing. A Santoku knife equips three advantages in its mere body, allowing chefs to perform all kinds of tasks with ease. Usually forged in between the range of 16-18 cm, its shape is slightly curved. Most Santoku knives come with mysterious dimples – the dimples are present on the blades to prevent food and ingredients from sticking onto the blade surface while cutting or slicing.

Yanagiba Knife

A Yanagiba knife is indeed a must-have knife for Sushi chefs and Sashimi lovers. Especially forged and made to perform all techniques and skills required to craft delicious sushi pieces, ultra-thin slices of fish and seafood are the final results of the perfect motions a Yanagiba knife can perform.

Nakiri Knife

A Nakiri knife is also known as a Japanese vegetable knife. From its name, it is a special knife made to cut and chop vegetables gracefully. Although it is a vegetable knife, users can also use this knife to cut through herbs and fruits of all kinds. However, it is not recommended to be used for the slicing, cutting, or mincing of meats of all kinds due to its blade body and shape. Usually forged to be around the range of 14 to 18 cm, a Nakiri knife’s rectangular blade surface also makes it a great knife to crush fresh garlic.

These are all the common kinds of Japanese knives – the essential must-haves most chefs have in possession. If one owns all the knives mentioned above, crafting delicate pieces of Sashimi and Sushi would definitely be more than possible.

Sakai Takayuki GINGA ZA-18 69-Layer Damascus 165 mm Nakiri Knife

Sakai Takayuki GINGA ZA-18 69-Layer Damascus 165 mm Nakiri Knife

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Regarded as one of the finest culinary tools, Japanese knives earn its honor and respect from worldwide professionals in the culinary world. As Japanese food is greatly known for its unique application of traditions in its intricate food preparation processes, diners and gourmets are in awe of the beautiful complexities it portrays. The expression of a wide range of emotions, feelings, and thoughts can be poured into fine works of culinary arts in the world of Japanese food – be it the plain-looking Ebi sushi with no vivid hues of bright orange like that of Salmon sushi, yet delicacy, simplicity, and plain flavors of cooked shrimp wins the hearts of diners from different parts of the globe.

The addition to plain cooked shrimp topped on rice includes the popular slight dabs of spicy Wasabi paste to add up to the spice and little dips of Japan’s traditional sushi sauce. As these complex processes make Japanese cuisine one of the world’s most intricate foods to prepare, the value of these hand-crafted dishes is indescribable, and can only be measured when tasted. With all the respect Japanese cuisine carries on its shoulders, it is highly important to master the skills of the blade.

Unlike just any ordinary knife, a Japanese knife is also referred to a ‘Hocho’ in Japanese. Japanese knives have a world-renowned reputation for excellence, efficiency, quality, and their artisanal craftsmanship in which explains why Japanese chefs look for the finest blades to master their techniques, and knife collectors dream to have them in their possession. If Japanese knives are similar to that of the general kitchen knives with nothing special, professionals wouldn’t be looking passionately for top-quality knife brands even if it requires them to go through hassles of pre-orders and pre-reservations. Quality Japanese knife makes a difference in cooking – be it the chops or cuts of simple ingredients, the materials and techniques used to forge Japanese specialty knives are distinct compared to the general knives.

Finding just the right Japanese knife for a specific task might take time and appears to be daunting. However, once you find the right brand and know what you need the knife for, then you’re all set to own one.

The Not-So Simple Vegetable Knife

Japan is home to culinary tools and quality kitchen equipment for its long history influences the making of crafts ages ago. Since Japan’s Nara era, Japanese knives were used for ceremonies and rituals, also known as “Hocho-shikis”. In the present time, Japanese knives are well adapted in becoming one of the world’s most efficient culinary tools – a great selection for the crafting of intricate dishes like sushi. Japan’s traditional Samurai swords, otherwise known as “Katanas”, are known to be strong blueprints for the adaptation into culinary blades or knives still in use today.

One of the best quality knife brands in Japan is ‘Sakai Takayuki’. Sakai forges countless numbers of fine-quality culinary blades, of which most are for multi-purpose use and those intended for sashimi. However, Sakai Takayuki’s vegetable knives or Nakiri knives are also famous for material quality, grip comfort, balance, and efficiency.

Among the Nakiri knife models, Sakai Takayuki GINGA ZA-18 69-Layer Damascus 165 mm Nakiri Knife is an extremely sharp knife that performs perfect tasks cutting, chopping, and slicing vegetables in accordance to our needs. The eye-catching mirror-finish Damascus version of the blade is crafted out of a 69-layer Damascus stainless steel with a core made up of ZA-18 Alloy. Sakai Takayuki GINGA ZA-18 69-Layer Damascus 165 mm Nakiri Knife also equips extreme hardness of around 61-63 HRC, has high edge retention, has a light center balance when gripped, and owns the finest quality handle materials perfect for professional use.