Masamoto Santoku Knife: The Perfect Amalgam of Tradition and Versatility

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Masamoto Santoku Knife: The Perfect Amalgam of Tradition and Versatility

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Among the stellar stars of Japanese cutlery, Masamoto stands tall with a legacy that echoes through the culinary world. Its Santoku knife, a quintessentially Japanese blade, is a profound example of Masamoto’s mastery over blending tradition with functionality. The Santoku, translated as ‘three virtues,’ is famed for its versatility in slicing, dicing, and chopping. Let’s delve into the unparalleled attributes that define the Masamoto Santoku Knife and make it a coveted gem in both professional kitchens and household settings.

Exquisite Craftsmanship:

Each Masamoto Santoku knife is a masterpiece, meticulously forged by seasoned artisans rooted in a rich lineage of Japanese blade smithing. The intricate forging process reflects a blend of time-honored techniques with modern advancements, yielding a blade that is as aesthetically pleasing as it is functional.

Superior Blade Quality:

Masamoto’s Santoku blades are crafted from high-carbon stainless steel, known for its remarkable edge retention and corrosion resistance. The exceptional sharpness of the blade facilitates precise, effortless cuts, while its well-balanced construction ensures a level of durability suited for daily use.

Ergonomic Handle Design:

The handles on the Masamoto Santoku knives are a hallmark of ergonomic design, offering a comfortable, secure grip. The meticulously crafted handles, often made from premium hardwoods or composite materials, embody a balance that enhances the knife’s maneuverability, making each cut a seamless endeavor.

Versatile Performance:

The Masamoto Santoku knife is a testament to versatility. Its unique blade geometry, coupled with its well-balanced design, makes it adept at a plethora of culinary tasks. Whether it’s slicing, dicing, or chopping, the Santoku knife navigates through every task with remarkable ease, making it a cherished companion in any culinary arsenal.

Ease of Maintenance:

Maintenance of the Masamoto Santoku knife is straightforward yet crucial for preserving its pristine performance. Regular honing, coupled with proper hand washing and drying, ensures the blade remains sharp and rust-free. Occasional sharpening on a high-grade whetstone will keep the knife in impeccable condition for years to come.

Legacy of Perfection:

Owning a Masamoto Santoku knife is akin to owning a fragment of Japan’s illustrious cutlery heritage. The knife is not merely a tool, but a symbol of Masamoto’s enduring commitment to delivering unparalleled quality and performance.

In conclusion, the Masamoto Santoku knife is an embodiment of the harmonious fusion between age-old Japanese craftsmanship and contemporary culinary needs. Its presence in the kitchen not only elevates the culinary experience but also narrates a story of Japan’s profound knife-making heritage. Each slice with a Masamoto Santoku is a journey through time, a celebration of the ‘three virtues’ it impeccably represents.

The Unique Features of the Japanese Santoku Knife

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The Unique Features of the Japanese Santoku Knife

The Santoku knife, often referred to as the Japanese all-purpose knife, is a highly versatile tool in the culinary world. Let’s explore its distinctive characteristics:

  1. Short, Wide Blade: Santoku knives typically have a short, wide blade, usually 5 to 7 inches long. Its size is ideal for home use, and the extra width allows it to scoop up chopped food easily.
  2. Double-Bevel Edge: Unlike many traditional Japanese knives that have a single-bevel edge, the Santoku knife features a double-bevel edge. This means the blade is sharpened on both sides, making it suitable for both right and left-handed users.
  3. “Three Virtues”: Santoku translates to “three virtues” or “three uses,” which are slicing, dicing, and chopping. This name points to the knife’s versatility, as it is designed to perform well at many different kitchen tasks.
  4. Flat Cutting Edge: The edge of a Santoku knife is flat, which means it makes full contact with the cutting board and allows for more precise cuts.
  5. Granton Edge: Many Santoku knives have a Granton edge—dimples or grooves along the edge of the blade—to reduce friction and prevent food from sticking to the blade.
  6. Balanced Weight: A Santoku knife typically has a balanced weight between the blade and the handle, which gives the user a better grip and makes it comfortable to use for extended periods.
  7. Traditional Craftsmanship: Like many Japanese knives, each Santoku knife is a testament to high-quality craftsmanship. Many are hand-forged and carefully sharpened, maintaining the long-standing tradition of Japanese knife-making.

In conclusion, the Santoku knife is a true embodiment of versatility, precision, and tradition in Japanese culinary arts. Whether you’re a professional chef or a home cook, this all-purpose knife can significantly enhance your kitchen experience, turning each cut into an easy, precise task.

Japanese Knife : Masamoto Knives : The Epitome of Japanese Culinary Excellence

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Masamoto Knives: The Epitome of Japanese Culinary Excellence

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Tracing a Legacy of Unparalleled Craftsmanship

Among the plethora of renowned knife makers in Japan, Masamoto stands out as a brand that truly embodies the spirit of Japanese culinary craftsmanship. Established over 150 years ago by Minosuke Matsuzawa, the company has been serving as the leading provider of top-quality knives for many generations of sushi chefs.

Masamoto’s enduring legacy lies in its commitment to uncompromising quality and craftsmanship. Each Masamoto knife is a testament to the mastery of techniques passed down through the centuries, combined with an innovative approach to meet the demands of modern-day culinary professionals.

One of the defining characteristics of Masamoto knives is their exceptional sharpness. This is achieved through a rigorous process that includes hand-forging, tempering, and sharpening each blade. The result is a knife with an edge that is not just incredibly sharp, but also durable and long-lasting.

Signature Series: Masamoto Virgin Carbon and Masamoto Hyper Molybdenum Stainless

Masamoto offers a variety of knives designed to cater to different culinary needs. Among the various collections, the Virgin Carbon series and the Hyper Molybdenum Stainless series stand out.

The Virgin Carbon series features high-carbon steel knives that are favored for their exceptional sharpness and edge retention. While they require a bit more care to prevent rusting, these knives reward their owners with outstanding performance, making them the choice of many professional sushi chefs.

The Hyper Molybdenum Stainless series, on the other hand, offers a range of knives made from a unique blend of molybdenum and vanadium stainless steel. This blend of materials results in knives that are not only sharp and durable, but also highly resistant to corrosion. They are easier to maintain compared to their carbon steel counterparts, making them a practical choice for both professional and home kitchens.

Regardless of the series, every Masamoto knife features a comfortable handle that complements the blade, ensuring a balanced, secure grip. The handles are traditionally ‘D’ shaped, designed for right-handed use, although there are options for left-handed users as well.

In conclusion, Masamoto’s commitment to excellence, steeped in a rich history of craftsmanship, has set a high standard in the world of cutlery. Their knives are not just tools; they are the embodiment of Japan’s cultural heritage and culinary artistry, providing a sublime experience that transcends the act of mere slicing and dicing. Owning a Masamoto knife means embracing a piece of history, while enjoying a culinary tool that stands at the pinnacle of quality and performance.

Fujiwara Kanefusa Molybdenum Stainless Japanese Chef’s Honesuki (Boning) Knife 145mm

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Fujiwara Kanefusa Molybdenum Stainless Japanese Chef's Honesuki (Boning) Knife 145mm

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The crunchy tempura prawns accompanied by the delicious, mouth-watering slices of fresh, caught-from-sea Mackerel and Fatty Tuna are not only the must-haves when it comes to Japanese cuisine. Diners from all parts of the world fall in love with the beauty of Japanese dishes and Japanese delicacies like those of sashimi and sushi dishes due to the intricate food preparation processes which captivates the attention and desires of cordon bleus worldwide.

Behind the high bars of expectations, Japanese food professionals and head chefs are always in the search for just the right methods, the best ingredients, and the excellent culinary tools that will aid in the food preparation processes that are often described as either ‘complicated’ or ‘complex’.
Japanese cuisine has its long, cultivated history of over a century – there are various myths and theories that are introduced to the world in regards to the history of real, ‘authentic’ Japanese food.

Some said sushi came all over from mainland China, while some believed Sashimi and sushi are all authentic, original delicacies that originated here in Japan. Anyhow, Japanese delicacies are loved for the subtle, yet exotic flavors that come from the blends of ingredient combinations. Fine ingredients and superb-quality seasonings come together and make up just the best dishes that will make diners want to come back again for the magical dining experience. As Japanese food and its rising fame did not stop just there, the increase of Omakase restaurants, or also known as Japanese food specialty restaurants, have proved the massive success of Japanese cuisine in various destinations and at the same instance, further introduce Western diners or those unfamiliar with Asian food to the amazing tastes of Japan.

Just behind the delicious sushi pieces and mouth-watering sashimi slices, the mastery of the skills of the knives will, in most parts, determine the final outcome of the dishes. Therefore, to successfully craft delicious Japanese delicacies, it is indeed a must to wisely select the perfect blades that will accurately slice through varying ingredients, fillet fresh fish and poultry, as well as cut through vast kinds of veggies.

With the growing popularity of Japanese knives for professionals, numerous brands have claimed themselves to be the authentic manufacturers of traditional blades forged for professional-use. However, there are only a few brands that could actually hand-craft the authentic blades used for the successful crafting of sushi and elegant sashimi pieces. Among the brands, Fujiwara Kanefusa tops the international charts for its ancient lines of famous swordsmith and craftsmen.

Fujiwara Kanefusa is among the leading Japanese knife brands with a long history – the family have been running the business of forging traditional blades, where the production of Japanese swords lies in Seki city, Japan, since the Muromach era (which was around the 16th century). As the family excels in the forging of professional blades, family has been inheriting the technology of Japanese samurai sword-making which then, has been successfully applied to the hand-crafting of Japanese knives for expertise in the culinary field.

For long, Fujiwara Kanefusa’s kitchen knives have earned high reputations and positive reviews for excellent product quality, blade sharpness, blade durability, high blade efficiency, and most importantly – reasonable prices. Among the top knife selections, Fujiwara Kanefusa Molybdenum Stainless Japanese Chef’s Honesuki (Boning) knife 145mm stands out among the other models, as this knife is made out of the AUS-8 Molybdenum Vanadium stainless steel, a popular Japanese stainless steel that proves rust resistance and sharp cutting edges with surprisingly easy re-sharpening of blades. Furthermore, the black Pakkawood handles with a stainless-steel bolster provides good blade balance and a fine, comfortable grip.

The General Characteristics of Japanese Knives

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The General Characteristics of Japanese Knives

Japanese cuisine tops the world charts for its intricate food preparation processes, all the way from selecting fine-quality ingredients like meat, poultry, fresh seafood choices, and vegetables to the skills of the blades. As Japanese delicacies like sushi and sashimi are both loved by gourmets and diners for the perfect combination of mild, subtle flavors with a typically more tangy, exotic tastes, Japanese chefs and culinary experts hold high expectations when it comes to the crafting of delicious, mouth-watering Japanese signature dishes.

Not only Japanese dishes are loved for their magical, divine tastes – the skills required to hand-craft unique and original sashimi dishes are not to be simply learned just in a few days. It is essential for Japanese food professionals and chefs to wisely pick their tools and correctly utilize them for a wide variety of menus and dishes.

Generally, Japanese food requires the skills of the blades – Japanese knives. By Japanese knives, we are talking about premium-quality knives made in Japan, to be used by worldwide Japanese food chefs and experts. Japanese knives, in general, differ in function, shape, sizes, and built-in functions. However, the following are the two main characteristics of Japanese knives and what they’re usually like, despite the brands, designs, and functions.

Extreme Sharpness

Japanese knives are generally ‘razor-sharp’. Its extreme sharpness exceeds that of Western-styled knives and cutleries – this is because most Japanese delicacies require filleting or slicing through fresh seafood and fish. As most dishes require the presence of fine-quality, exotic-flavored, vivid-colored fish like Salmon, Japanese knives do the cutting, slicing, filleting, and chopping work. The blades are designed and made to be extremely sharp, as it aids knife users when it comes to making paper-thin slices of meat or poultry.

Delicate handling of ingredients require the perfect utilization of supreme-quality Japanese knives and traditional techniques to perform various filleting and slicing skills. The results of delicate handling and the use of razor-sharp Japanese knives not only include the appreciation of Japanese food aesthetics, but also the subtle, warm feeling of together-consumed raw fish fillet sliced and prepared in a suitable manner.

Hard Steel Blades

Japanese knives are forged with hard steels, of those might include: high prime carbon, Damascus stainless-steel, silver paper steel, VG-10 stainless steel, and other stainless-steel types. To craft traditional Japanese delicacies like sushi or sashimi, perfect slices of fish and beautifully formed Japanese rice pieces are the important components of the dish. If the knife you are using isn’t forged out of a hard, premium-quality steel, cutting through dense, harder ingredients or bones will be a challenge.

Despite designed to be thin and light in weight, Japanese knives are made with extremely hard blades to enable users the capability to cut through varying materials. High-end, supreme-quality steels like high prime carbon and silver paper steel are often used in forging traditional Japanese knives for professional-use. Therefore, it is seldom to see Japanese knife brands with knife models and series made out of general steel with low Rockwell hardness values. A good Japanese knife should have HRC values of around 60-62 to be strong and durable enough in the crafting of various Japanese delicacies.

When it comes to selecting a great Japanese knife to make your own sushi at home or for professional use, it is best to consider the two main characteristics of Japanese knives to ensure the right knife type is purchased. As both blade sharpness and steel type are two important factors, it is highly recommended for users to choose knife models with extremely sharp edges and hard steels with HRC of over 60.

Knife Recommendations for Left-Handed Users

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It is often known that left-handed individuals are often gifted with things right-handed individuals are not born with. Either way, being left-handed can sometimes be a little frustrating, especially when it comes to finding tools and equipment that needs mastering by hand. Many tools and equipment are made to support right-handed users due to the more frequent, higher population of right-handed individuals in the society. However, this should not discourage left-handed users or serve as a strong reason enough to destroy one’s dreams and aspirations to become or do something in particular.

Specifically, when it comes to cooking, finding a left-handed tool can be a challenge. However, in the world of Japanese cuisine, Japanese food head chefs are experts come from various destinations, are born with different talents, and own unique skills. Although they would have to go through numerous levels and stages of practice and challenges, not all are right-handed. Some amazingly talented and devoted Japanese food chefs are left-handed, too.

In Asia, the majority of the population is right-handed, which is the opposite of what’s true in the West. Western chefs can easily find left-handed tools and equipment, so that would not be a problem. However, as earlier mentioned, the majority of Asians are right-handed, so Asian food and the tools required to make them may not be of much variety. In the case of Japanese delicacies and culinary arts requiring intricacy and delicate processes, having both left-handed and right-handed tools is important – as variety opens up opportunities for everyone to showcase their skills, enjoy the bliss of the Japanese culinary traditions, and craft Japanese delicacies with ease.

Cutting, slicing, filleting, and chopping a wide variety of ingredients will not be as easy as it sounds. As a left-handed person, it is essential and highly crucial to have a perfect Japanese knife, a left-handed one, that fits perfectly in the hands – ready to perform all kinds of techniques to master all Japanese traditional dishes and delicacies. Left-handed Japanese knives are forged by many Japanese knife brands, but not all are marked as high-quality ones. The following are some of the recommended left-handed knife brands and series left-handed cooks and knife users may want to take a look at.

Sabun High-Carbon MV Stainless Left-Handed Knife

Made especially for left-handed individuals, this is a professional Japanese knife used by many head chefs and culinary experts throughout Japan. There are left-handed versions of Santoku, Gyuto, Chef’s Petty knife, and Chef’s Slicer (Sujihiki). Forged with IK-8 special stainless steel, Sabun High-Carbon MV Stainless left-handed knives are trusted as they are forged by highly-skilled craftsmen to provide blade efficiency, rust resistance, and blade durability.

Sakai Takayuki Tokujyo Supreme Left-Handed Knife

As one of the most popular Japanese knife brands worldwide, Sakai Takayuki also offers left-handed knife models. However, the Tokujyo Supreme is among the best. This left-handed series comes in a variety of knife types like Deba, Fuguhiki, Usuba, Yanagiba, and Peeling knife. Made to put soft kitchen knife iron on Yasuki’s traditional Nihonko or Hagane – Shiroko / White Paper No.2 steel, it is used for a very long period of time in Japan. Known to provide excellent edge retention and extreme sharpness beneficial for the crafting of Japanese delicacies, Sakai Takayuki’s Tokujyo Supreme left-handed knives are indeed must haves for left-handed knife users looking for their best blade companions.

As these two brands top the list of high-quality Japanese knives often used for sushi and sashimi dishes, it is no doubt that their left-handed knife series would run out of stock quite easily. Handcrafted and forged with a passion to showcase Japan and its cultures through the blade bodies, despite these knives being ‘special’ and ‘unique’, left-handed versions offer opportunities for everyone with a ‘dream’ to explore their skills and talents without borders.

The Japanese Must-Have Cow Blade: Gyuto

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The Japanese Must-Have Cow Blade: Gyuto

Japanese cuisine is famous for its variety of unique dishes, the weird yet fiery combination of ingredients that caught our attention with the vivid colors of Salmon, shining Caviars, lush green Nori seaweed, and brown, medium-rare Wagyu beef made our hearts flutter like butterflies lost in the forest. Famed for the intricate processes required to craft culinary arts, Japanese cuisine tops the charts for fine quality dishes, its unique authenticity, and the blends of varying, fresh ingredients together creatively. Japanese chefs are then known for their extraordinary blade skills – the superb, swift chops, perfect slices, and the professional cuts often showcased at open sushi bars and private sushi tables in Omakase restaurants.

The mastery of the blades, the skills and techniques each chef has in their own blood, is what makes sushi and sashimi dishes delicious. Mouth-watering sushi alone would definitely not make people go all the way to luxurious, pricey Omakase restaurants alone. Without the crafting process diners can witness, the beauty of sushi and its delicacy drops down a little. Therefore, the mastery of the blades is highly essential, as it is a major factor which determines the product of success – the savory, stomach-growling hunger-calling sushi.

As knives are important in the crafting of sushi, sashimi, nigiri, and other popular Japanese dishes, Japanese chefs own quite a few knives of their own to craft their ideals. The common knife types include the Santoku, Bunka, Nakiri, Honesuki, Sujihiki, Hankotsu, and Gyuto. Each knife is designed to perform different tasks, but one of the mostly-used knives is no other than the Gyuto knife.

Gyuto, The Cow Blade

If you’re a Japanese food fan, Wagyu beef is definitely a term you must know. And yes, the Japanese word ‘Gyu’ spelled in Gyuto knife is similar to that of Wagyu’s ‘Gyu’. The word ‘Gyuto’ literally means “Cow blade” in Japanese, which also explains why the Gyuto knife is originally used to cut, chop, and slice beef. Often referred to as a Japanese version of the Western chef knife, Gyuto knife is often used for general purposes, be it to cut veggies, slice meat, or chop ingredients of all sorts despite its specific name. Gyuto knife equips an extremely sharp edge, with thinner blade body compared to that of a Western knife. Japanese knives are forged out of extremely high quality materials, where the steel that makes up the blade is mostly rust resistant and durable. The materials that make up the knife handle comes in a variety of forms, be it wood, metal, stone, or synthetic materials, where professionals can choose just their favorite to work with. A Gyuto knife, though, often comes with either wooden or metal handles as their standard.

Among the best Gyuto knife models available, Sakai Takayuki’s 33-Layer VG10 Damascus Hammered Japanese Chef’s Gyuto Knife 210mm is a perfect model for professionals. Its Damascus hammered steel is a 33-layer VG10 upgraded version from the initial 17-layer version, making it extremely durable. Its supreme quality, sharp edge also gives it a water resistance feature along with rust resistance. Sakai Takayuki 33-Layer VG10 Damascus Hammered Japanese Chef’s Gyuto Knife 210mm has excellent edge retention, which also makes it one of the most-loved Gyuto knives. Apart from Sakai Takayuki’s Gyuto, Yu Kurosaki’s R2(SG2) Hammered SHIZUKU WA RS8P Japanese Chef’s Gyuto Knife 210mm with White-Ring Octagonal Handle is yet another perfect Gyuto for both novices and professionals. As a double-edge knife, forged out of the Super Gold 2 micro carbide powder stainless steel, this is definitely a must-have as it is long-lasting, rust resistant, and has unique, original designs. For collectors, this Gyuto knife by Yu Kurosaki not only wows them with pure blade beauty, as the octagonal-shaped Rosewood with White Packer Wood ferrule handle also pushes the bar of satisfaction up.

Sakai Takayuki Kasumitogi Buffalo Tsuba Engraving Knife

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Sakai Takayuki Kasumitogi Buffalo Tsuba Engraving Knife

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When it comes to Japanese cuisine, it is almost impossible to just eat and enjoy the flavors without getting immersed in the aesthetics Japanese food presents. The colors, the placement of ingredients, the quality components, and everything in Japanese dishes just makes diners from all parts of the world in awe of its perfection in every way.

It is common to see diners making reservations in advance for the best spots at an authentic Japanese restaurants or even the fine dine Omakase restaurants. At these luxurious, yet traditionally-styled Japanese specialty restaurants, diners can enjoy the mouth-watering sets of special prepared dishes and signature menus head chefs have to offer. The aesthetics and visuals of signature dishes offered at Omakase restaurants with bare sushi tables are definitely what diners are looking forward to. The selection of fine ingredients according to seasonal availabilities even makes each dining experience more exciting – which is a way to showcase the traditional Japanese style of crafting delicate culinary pieces. The intricate processes in crafting the world-famous sushi not has only garnered the attention of worldwide professionals in the field of culinary arts, but also won the hearts of food lovers from various places.

However, not only diners are impressed at the flavors, the alluring scents of delicacy Japanese cuisine offers. The extraordinary techniques, the swift movements of the knife, the subtle yet intricate processes push forward the Japanese food trend and made it a phenomenon. As Japanese professional chefs have their hands on the blades, started cooking with passion in their eyes, diners know right away what they can expect dining at authentic Japanese restaurants.

The Mastery of the Blades

Similar to that of a swordsman, every professional chef needs a companion – a blade that goes through the thick and thins. Japanese knives and the selection of good quality ones are highly essential if one is a professional chef. Knowing which kind of knife best suits certain tasks will help in the creation of a balanced culinary art product. Among the best Japanese knife brands professionals and head chefs often choose, is Sakai Takayuki.

Sakai Takayuki forges Japan’s best swords – I mean, blades for culinary purposes. Culinary arts have always been what the city of Sakai is most known for – as it is one of the oldest cities with culinary equipment and tools dating back to 600 years. Craftsmen and blacksmiths working at Sakai Takayuki forge top-quality blades, specifically for the crafting of delicate Japanese cuisine. As mastering the knife skills is highly crucial for Japanese sushi chefs, Sakai Takayuki and its knife models have been widely used and recommended by professionals, which led to massive packs of emerging Sakai Takayuki fans from different parts of the globe.

Although Sakai Takayuki is a top Japanese knife brand with a variety of knives forged for various uses, one of the best knives is no other than ‘Sakai Takayuki Kasumitogi Buffalo Tsuba Engraving’, a special Kasumi knife with engravings of Japanese traditional patterns. It is among Sakai’s most popular line of traditional knife model which works very well with beginners and even professionals. Engravings of the authentic, traditional Japanese patterns were done delicately by a highly-skilled craftsperson, making the Sakai Takayuki Kasumitogi Buffalo Tsuba Engraving knife worth having in possession. Varying patterns of legendary creatures, animals, flowers, or traditional objects like carps, dragons, cherry blossoms, and beautiful destinations have been depicted onto these knives in the ‘Buffalo Tsuba Engraving’ line. The knife itself is forged to put soft kitchen knife iron on Yasuki’s Hagane, Shiroko. With extreme sharpness and edge retention, Sakai Takayuki Kasumitogi Buffalo Tsuba Engraving knife tops the charts for its efficiency, quality, and even comfort.

Yu Kurosaki HAP40 GEKKO WA OK8M Gyuto Knife with Urushi Lacquered Oak Handle

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Japanese cuisine marks its success and creativity with the ways of the blades. The art in crafting delicate pieces of sushi, yet flavor-rich ingredients combined with soft, mild chewiness of cooked Japanese rice is accompanied with the use of the right blades, for the right techniques. The swift slices, the quick chops, and the skilled endeavor of motions as the fine ingredients are well-prepared to serve diners prove the fact that Japanese chefs are highly motivated to dedicate their lifetime for the sake of divine happiness they could share through the traditional, authentic Japanese dishes they make.

When it comes to the selection of just the right equipment, Japanese professional chefs would demand for the most suitable knife to ensure that clean-cut, slim, thin slices could be made. The traditional techniques required to craft delicacy out of every single Japanese dish would need a perfect blade to perform all tasks neatly and correctly – Yu Kurosaki knives have it all.

Yu Kurosaki is among Japan’s best, new-generation blacksmiths who craft highly efficient blades for specialized uses.

Its top-tier production of quality and original blades for the crafting of Japanese sushi and sashimi has made it among one of the best brands. Young generation blacksmiths working with Yu Kurosaki are skilled, highly passionate, and all-in dedicated to craft the best blades and add new features to varying collections. Specifically for Japanese chefs and professionals in the food industry, Yu Kurosaki is a high-end, top-quality brand that won the hearts of worldwide users. The exquisite materials that make up the knives are selected with passion for the crafting of traditional Japanese cuisine in mind. To complete your knife collection and leap towards another level of accomplishing your goals to master the new techniques of swift slices and cutting motions, Yu Kurosaki HAP40 GEKKO WA OK8M knife with Urushi oak handle is a specialized, unique blade for all food warriors.

Every Yu Kurosaki’s knives are extremely sharp

Every single knife is sharpened to assure users of clean-cut slices to avoid crooked, cringe-looking lines that make you sweat tears of despair. Yu Kurosaki HAP40 GEKKO WA OK8M knife is made to perfectly slice sashimi pieces, often selected and used by top Japanese chefs. Yu Kurosaki HAP40 GEKKO WA OK8M is a Gyuto knife, a multi-purpose knife that performs a variety of tasks. Also a part of the Yu Kurosaki Moon Light – GEKKO series, Yu Kurosaki HAP40 GEKKO WA OK8M is skillfully crafted out of HAP40 powdered high-speed steel core made especially by Japan’s most well-known company, HITACHI Metals.

The blades are crafted to be extremely hard, durable, non-abrasive, and has edge-retention compared to any other kinds of materials. The Yu Kurosaki HAP40 GEKKO WA OK8M is a semi-stainless steel knife and will require daily maintenance of keeping the blades dry and clean right after use, marking its difference from Chromium-rich basic stainless steel. The handle is the main highlight of this knife – crafted out of half-rounded octagonal-shaped oak wood-dyed Japanese lacquered Urushi, the Yu Kurosaki HAP40 GEKKO WA OK8M showcases the beautiful culture and traditions of Japan, which also makes it a great addition to your Japanese knife collection.

The knife itself is double-edged; allowing users who are both left and right-handed to use it efficiently. Swift motions, slim slices, and unique techniques can be used with the Yu Kurosaki HAP40 GEKKO WA OK8M knife with Urushi lacquered oak handle to craft the best sashimi, mouth-watering sashimi and create your very own professional Japanese cuisine from home.

The Best Japanese Sushi Restaurants in America

Japanese Sushi

Maneki

Seattle, Washington

Not only is Maneki famous for its food, but in its 113-year history, it’s got some crazy stories to tell. Back in the 1930s, one of Maneki’s dishwashers was Takeo Miki, who you may or may not know as a Japanese politician who served as Japan’s Prime Minister from 1974 to 1976. For a restaurant that dates back to 1904, this is a place where great memories have been formed over spectacular sushi. One reason Maneki has remained relevant for over a century is due to the extremely high-quality sushi that it has consistently served and continues to serve today. The sushi is high-quality and affordable, and portions are generous. If you’re a regular here, you’ll recognize the lady behind the bar, someone who’s been pouring drinks for half a century. If you’re in Seattle, make sure you make Maneki one of your stops if you’re looking for great sushi.

Maru Sushi

Honolulu, Hawaii

Michelin-star chef Takeshi Kawasaki is not only the head chef of Maru Sushi in Honolulu, but also its owner. Kawasaki first made a name for himself in the 1980s for running a Michelin-starred restaurant of the same name in Sapporo, Japan. That restaurant is still going strong today but is ran by Kawasaki’s son. Maru Sushi’s Honolulu location was born out of Kawasaki’s desire to live the laid-back Hawaiian lifestyle while remaining busy instead of retiring. His decision to open a mirror copy of his original restaurant in Sapporo has been a blessing for local sushi lovers, as Hawaii is known for its high Japanese population and for its abundance of fresh fish. While Maru Sushi Honolulu is not Michelin-starred, Kawasaki has made an effort to keep the location as similar as possible to his location in Japan and has shipped in many essentials in from Japan. Maru only offers two seatings nightly for its omakase, so make sure to book in advance. Here’s hoping the laid-back Hawaii vibes doesn’t spark a full retirement any time soon!

Masa

New York, New York

Located on the fourth floor of the Time Warner Center in New York City, Masa is considered one of the world’s most expensive restaurants in the world, as well as the most expensive restaurant in New York. The restaurant made headlines in 2016 when it raised menu prices to accommodate the elimination of tipping. At $599 a person before tax, alcohol, and extras, a dinner for two would cost over $1300! With that being said, Masa Takayama is one of the world’s finest sushi practitioners, and when you’ve been bestowed with three Michelin-stars, demand is going to be there regardless of the price of the menu.

Miyake

Portland, Maine

Masa Miyake has been a staple in the Portland sushi scene for more than a decade. During this time, it has established itself as a premier sushi restaurant that could hold its own in any large sushi market in the world. The creations here are different than what you’d normally expect at typical sushi restaurants. For example, a lobster roll is performed with truffle oil and wrapped in spicy mayo in black sesame soy paper, but that just adds to the allure of this restaurant. While it’s an omakase restaurant, there are options for those that don’t want to go full omakase, with a four-course tasting menu available.

Mizumi

Las Vegas, Nevada

In a city known for its over-the-top flashiness and bright flashing lights, Mizumi represents the polar opposite. While the restaurant does have an aura of opulence, you’ll feel like you’re transported to a whole other city once you enter Mizumi. The restaurant is all sleek wood, and the room opens onto a lush Japanese garden and 90-foot waterfall. Don’t worry, behind the style is plenty of substance as well. Mizumi is known for its ocean-freshi sushi and sashimi, and also offers many traditional Japanese specialties as well depending on your appetite. Other dishes include Jodiro chicken, Maine lobster and Alaskan king crab, all of which are fired over an authentic Japanese charcoal grill.

Morimoto

Philadelphia, Pennsylvania

Morimoto, located in Philadelphia, is as famous for its sushi as it is for its Iron Chef owner. Owner Masaharu Morimoto is best known as an Iron Chef on the Japanese TV cooking show Iron Chef, and while he seldom spends time anymore in the kitchen at his Philadelphia restaurant, you’ll find some of the countries freshest sushi available at Morimoto including the standout toro to yellowtail tartare. Omakase is the restaurant’s mainstay, and Morimoto’s chefs will course after course of a combination of mainstay and exotic fishes to test your taste buds.