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Japan is home to world-class, top-tier quality culinary equipment and tools essential to craft mouth-watering, delicious Japanese dishes – specifically the unique-textured, chewy Sashimi pieces worth exploring. One of the most important components that complete the famed culinary process of sushi-making is no other than the skills of the knife. Mastering the skills and techniques required to perfectly cut, slice, and chop through a variety of ingredients and meat types is essential for all Japanese food chefs. As there are a wide variety of knife types for different uses to choose from, knowing which knife is required to craft a specific menu is relevant to successfully making authentic, traditional Japanese dishes without doubt.
As there are huge selections of fine quality Japanese blades made authentically in Japan – in cities home to culinary tools and equipment like Sakai, Seki, Miki, and even Tokyo, culinary professionals, elites, and worldwide knife collectors rely on the releases of branded Japanese blades with strong beliefs and confidence in the knives’ extreme sharpness that further contributes to high performance and efficiency. Among the top Japanese knife brands, it can’t be denied that Sakai Takayuki blows off the best-selling models chart with its fine selection of superb quality knives including: Gyuto, Chef’s Petty knife, Sujihiki, Yanagiba, Kengata, Santoku, and so much more.
Sakai Takayuki is home to traditional Japanese blades with a 600-year long history that explains and supports the top quality and high class materials behind all blades. Hand-crafted and guaranteed authentic, Sakai Takayuki knives are forged with passionate, idealistic approaches to reach the goals of being high performance blades suitable, just the right match for all kinds of tasks assigned. With numerous knife series and models to choose from, knife collectors and users are often confused upon which model to choose. One of the best Sakai knife series includes the Sakai Takayuki Homura Kogetsu (Aogami 2 Steel) – a high performance knife good for beginners, novices, and professionals alike.
Homura Kogetsu Aogami 2 Steel
A famed, well-known model known for its Aoko or Blue Paper Aogami No.2 Steel, Sakai Takayuki Homura Kogetsu Aogami 2 Steel is among one of the knife models with highest wear resistance and an excellent durability which marks it a supreme quality knife loved by culinary experts from all over the world. Made from the famed, Yasugi steel, Sakai Takayuki Homura Kogetsu Aogami 2 Steel knife is forged by a highly skilled blacksmith, Itsuo Doi – the son of Japan’s legendary blacksmith Keijiro Doi who inherited the unique skills of blade crafting and swords forging.
Indeed among Japan’s high-end knives, Sakai Takayuki Homura Kogetsu Aogami 2 Steel knife is forged to support all kinds of techniques – including the swift chops, perfect slices, and accurate cuts of high quality fish. Sakai Takayuki Homura Kogetsu Aogami 2 Steel knife series features Gyuto, Sakimaru-Yanagiba, Kangata-Santoku, and Sujihiki. The Gyuto knife’s handle is exquisitely made out of the Japanese Yew wood (Taxus Cuspidata) with Buffalo Horn ring, which expresses beautiful authenticity through dense, textured wood and copper ring to guarantee excellent durability along with efficiency. The Japanese style, octagonal handle shape also makes it simpler and easier for users to handle the knife with confident grips. Also a double edge knife, both left and right hand users will find Sakai Takayuki Homura Kogetsu Aogami 2 Steel one of Sakai’s high performance knife models.
Manufactured by Aoki Hamono, Sakai Takayuki Homura Kogetsu Aogami 2 Steel is indeed among the top quality, supreme knife series that supports various kinds of techniques and uses. For knife collectors, it is an excellent and unique knife series with originality worth having in possession.