Japanese cuisine is ruling the culinary industry with its delicacy and subtleness, melting the hearts of diners worldwide. Among the reasons upon why Japanese delicacies are loved by worldwide gourmets, is the authentic and traditional methods essential in the crafting of culinary wonders. Unlike mass-produced burgers and fries, Japanese delicacies like sushi and sashimi are to be made with a great understanding of the traditional Japanese culture, hence crafting delicate, yet exotic-flavored dishes featuring fresh, fine selections of raw ingredients like Salmon, Tuna, and Sea Bass.
Although not only fish is featured in most Japanese dishes, various fish fillets and supreme quality poultry play an important role in sashimi and sushi menus loved by people from various parts of the world due to the combination of flavors and exotic blends they provide to the dish. The wide array of ingredient selections will require the essential skills needed to determine and identify quality over quantity; plus, the mastery of the skills of the knife will also be crucial when it comes to making the famed sushi and sashimi dishes.
Despite Japanese food and its complicatedness when it comes to food preparation, diners and gourmets love the thrill Japanese dishes offer with vivid colored ingredients that give off both exotic, yet subtle flavors at the same instance. The overall Japanese food aesthetics keep diners engaged in daily surprises they could experience with Japanese delicacies. Gourmets are intrigued by the fine selection of supreme quality ingredients – fresh or cooked, the placement of culinary pieces, the decoration of edible components on plate, and the satisfying, mouth-watering flavors that linger in the mouth for longer than one could ever forget.
All the magical wonders sushi and sashimi have done, had a great impact on the tastebuds of most diners. Behind the intricacy, the crafting of Japanese food actually requires the mastery of the Japanese knife. Merely chopping, slicing, and cutting does not mean one is able to craft authentic Japanese delicacies. Filleting fish and poultry, cutting cucumbers, and slicing paper-thin vegetables may sound simple, but are actually a challenge even to professionals. Therefore, the choice of culinary equipment and cutlery is highly important in Japanese cuisine. As each Japanese knife brand offers different knife series and models users can choose from, we will be looking at Tojiro Japanese-Style Shirogami White Steel Chef’s Yanagiba(Sashimi) and Masahiro Stainless Japanese-style Chef’s Yanagiba(Sashimi) knives today.
Masahiro Stainless Japanese-style Chef’s Yanagiba(Sashimi) Knife
Masahiro Stainless Japanese-style Chef’s Yanagiba(Sashimi) knife is among one of the best knife choices for professionals. With a long history of its production based in Seki city, Japan, Masahiro is among Japan’s leading cutlery production companies, forging over hundreds of knife models, in hopes to provide high-performance blades to users. Awarded for excellent, beautiful, and creative design, Masahiro Stainless Japanese-style Chef’s Yanagiba(Sashimi) knife is a series in which knife collectors and users are always in the look for. Enhanced durability and water resistance, Masahiro Stainless Japanese-style Chef’s Yanagiba(Sashimi) knife is an amazing knife companion for many.
Tojiro Japanese-Style Shirogami White Steel Chef’s Yanagiba(Sashimi) Knife
An excellent knife brand perfect for professional use, Tojiro Japanese-Style Shirogami White Steel Chef’s Yanagiba(Sashimi) knife is among Tojiro’s top, best-selling knife models. Based in Niigata, Japan, Tojiro’s sword-making technology created the Tama-Hagane – pure iron no one has ever seen. Forged with the white paper steel, Tojiro Japanese-Style Shirogami White Steel Chef’s Yanagiba(Sashimi) knife is among the models with hardest steel, loved for its handle material made out of Magnolia Ho wood, and its extreme blade sharpness which guarantees users successful cooking experiences.
