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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.
