Unveiling the Craftsmanship of Seki: A Detailed Look at the Masahiro Deba Knife's Features

Unveiling the Craftsmanship of Seki: A Detailed Look at the Masahiro Deba Knife’s Features

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The Masahiro Deba Knife is a notable culinary tool, especially esteemed for its unique features and quality craftsmanship, originating from Seki, Japan. Here are some of its distinguishing features:

Blade Material

Masahiro Deba knives are crafted from high-quality stainless steel, specifically their unique MBS-26 high carbon stainless steel. This material is comparable to VG-10 stainless steel but is forged in a way that makes it more flexible and softer, enhancing its usability.

Edge Design

A standout feature of Masahiro knives is their asymmetrical edge, forged at an 80/20 angle. This design makes the blade thinner and sharper than many others on the market. The asymmetrical edge also contributes to precise cutting, chopping, and slicing.

Handle Material and Design

The handles of Masahiro knives are typically made from durable resin, which is moisture-resistant and less prone to harboring bacteria. This material choice ensures longevity and hygiene. Additionally, the handles are designed to be larger and ergonomic, providing a comfortable and secure grip during use.

Sharpness and Ease of Maintenance

These knives are known for their exceptional sharpness and edge retention. They also feature a quick honing design, making them easier to sharpen due to their ground and bolster-less design.

Overall Construction

The Masahiro Deba Knife offers a balanced experience, with its lightweight design and full tang construction, which ensures stability and control during cutting tasks. The blade and handle are connected securely with rivets, enhancing the knife’s durability and longevity.

Hygiene and Safety

The handle’s composite material not only provides a comfortable grip but also has protective features against bacterial growth, making it more hygienic for regular use.

These features collectively contribute to the Masahiro Deba Knife’s reputation as a high-quality, professional-grade culinary tool, suitable for both home and professional kitchens. The knife is designed with both functionality and aesthetics in mind, making it a valuable addition to any cook’s arsenal​​​​​​.

Points of Caution for Storing and Managing Knives

Points of Caution for Storing and Managing Knives

Knives are indispensable tools in the kitchen, and proper care ensures not only their longevity but also the safety of those using them. Here are some important points to consider when storing and managing your knives:

Dry After Use:

Always dry your knife immediately after washing to prevent rust, especially if it’s made of high-carbon steel. Even stainless steel knives can get spots if left wet for extended periods.

Use a Knife Block or Magnetic Strip:

Storing knives in a drawer can be hazardous and may also damage the knife’s edge. A knife block or magnetic wall strip keeps the blades separate and easily accessible.

Regular Honing:

Regularly hone your knives with a honing rod to keep the edges aligned and sharp. This will extend the time between necessary sharpenings.


When knives become dull, ensure you sharpen them correctly. A sharp knife is safer than a dull one because it requires less force to cut, reducing the chance of the knife slipping.

Avoid Cross-Purpose Usage:

Each knife is designed for a specific task. Using a delicate filleting knife to cut through bone can damage the blade. Always use the right knife for the job.

Hand Wash with Care:

Dishwashers can be harsh on knives, potentially damaging their edges or causing them to knock against other utensils. It’s best to hand wash knives with warm, soapy water, and then dry them immediately.

Proper Grip:

Ensure you’re holding the knife correctly. A proper grip provides better control, reducing the likelihood of accidents.

Store Away from Children:

For households with children, ensure that knives are stored out of their reach or in a childproof drawer to prevent accidents.

Avoid Extreme Temperatures:

Avoid using knives on frozen food, which can chip the blade. Similarly, don’t expose them to extreme heat, as this can damage the temper of the blade.

Regular Maintenance:

Over time, knives can develop minor imperfections. Inspect your knives regularly and address any issues, whether it’s a nick in the blade or a loosening handle.

Proper knife care and storage not only prolong the life of your knives but also ensure a safer kitchen environment. By following the above guidelines, you can maintain the optimal performance of your cutlery and enjoy a seamless culinary experience.

The Hallmarks of Masahiro Knives

The Hallmarks of Masahiro Knives

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Within the vast expanse of Japanese knife-making, Masahiro stands as a beacon of excellence, drawing from both history and innovation. This brand, with its deep roots in Seki City – Japan’s “City of Blades”, offers chefs and culinary enthusiasts some of the finest cutting tools. Here’s an in-depth look at the defining features of Masahiro knives:

Tradition Enriched:

Hailing from Seki City, known for its seven centuries of knife and sword crafting, Masahiro knives are imbued with a profound historical significance.

Superior Steel Composition:

Masahiro knives often utilize high-carbon stainless steel, notably MV stainless steel. This ensures exceptional hardness, superb edge retention, and resistance to corrosion.

Optimized Blade Angles:

Masahiro is renowned for its blade angles, often thinner than many Western counterparts. This results in a razor-sharp edge capable of precise and delicate cuts.

Balanced Construction:

Masahiro knives are celebrated for their impeccable balance. This equilibrium between blade and handle offers a seamless cutting experience and reduces hand strain.

Hygienic Design:

Many Masahiro knives feature a seamless design, ensuring there are no gaps between the handle and the blade. This prevents food particles and bacteria from being trapped, making the knives more hygienic.

Diverse Range:

From chef’s knives and santokus to boning and paring knives, Masahiro offers a versatile range catering to various culinary needs and preferences.

Ergonomic Handles:

Whether it’s a traditional Japanese handle or a contemporary Western design, Masahiro prioritizes ergonomic comfort, ensuring that the chef has a firm and comfortable grip.

Precision Forging and Tempering:

Through a combination of traditional forging techniques and modern tempering processes, Masahiro knives achieve a balance of flexibility and hardness, ensuring durability.

Affordability and Value:

Despite their high-quality craftsmanship, Masahiro knives are often priced more affordably compared to other high-end Japanese brands, offering chefs exceptional value for their investment.

In conclusion, Masahiro knives are a harmonious blend of Seki City’s age-old traditions and modern advancements in metallurgy and design. For those seeking a knife that captures the essence of Japanese craftsmanship while offering contemporary functionality, Masahiro remains a top choice. Whether you’re a seasoned chef or a home cook, these knives promise precision, longevity, and unwavering performance.

Why Use a Good Kitchen Knife: The Benefits Explained

Why Use a Good Kitchen Knife: The Benefits Explained

A kitchen knife is more than just a tool; it is an extension of the cook’s hand. Using a good kitchen knife can make a significant difference to your cooking experience, influencing the quality of your meals, the efficiency of your preparation, and even your enjoyment of the cooking process. This article elucidates the reasons for using a good kitchen knife.

Efficiency and Precision

A high-quality knife will be sharp and retain its edge for longer, allowing for precise and efficient cutting. This is crucial for maintaining the integrity of ingredients, as a sharp knife reduces damage to the cell walls of the food, resulting in better texture and flavor. Moreover, it enables you to cut uniformly, ensuring consistent cooking times and improving the presentation of dishes.


Contrary to what one might expect, a sharp, well-made knife is safer to use than a dull, low-quality one. A sharp knife requires less force to cut through ingredients, reducing the likelihood of slips or mishandling that could lead to accidents. Additionally, quality knives often have well-designed handles that provide a secure grip, further enhancing safety.


Good kitchen knives are generally more durable, designed to withstand the rigors of kitchen use over many years. They are typically made from high-quality materials that resist rust and corrosion, and they are crafted to retain their sharpness over time. Investing in a good knife can be more cost-effective in the long run, as it eliminates the need for frequent replacements.

Comfort and Ease of Use

High-quality knives are designed with the user’s comfort in mind. The weight and balance of the knife, as well as the handle’s design and material, all contribute to its ease of use. A comfortable knife reduces hand and wrist fatigue, which is especially beneficial for extensive food preparation or cooking sessions.


A good kitchen knife, such as a chef’s knife, is often versatile enough to handle multiple types of food preparation tasks, from chopping vegetables to mincing herbs or slicing meat. This versatility reduces the need for a multitude of different tools, simplifying the cooking process.

Enjoyment of the Cooking Process

Using a good knife can increase your enjoyment of cooking. There is a certain satisfaction in using a tool that performs well, and the smooth cutting action of a sharp, well-balanced knife can make food preparation a more pleasurable experience.

In conclusion, using a good kitchen knife offers numerous benefits, from efficiency and precision to safety, durability, and increased enjoyment of cooking. While a high-quality knife might require a more significant initial investment than its cheaper counterparts, the advantages it brings to your kitchen and cooking experience make it a worthy addition to any culinary toolkit.

Features of a Japanese Knife

Features of a Japanese Knife

Sushi is one of Japan’s most famed hand-crafted dishes and a culinary delicacy loved by gourmets and diners from all parts of the globe for its ‘originality’ that blends and combines the variety of flavors together. In unique ways, most diners enjoy raw Salmon sushi, Fatty Tuna sashimi, and other authentic Japanese delicacies compared to commercialized dishes and fast food. Sushi and sashimi dishes are also the top two most-loved delicacies with amazing, social media-friendly aesthetics, included as signature menus in specialty restaurants known as ‘Omakase’ restaurants.

As these Japanese delicacies are loved for their intricate nature and uniqueness in vast selections of ingredient choices, diners from all over the world are intrigued by the complicated processes, the mastery of the blades, and the traditional techniques that result in unique flavor blends. Behind the mouth-watering Japanese delicacies lies the exceptional skills of using the knife to slice, cut, mince, chop, bone, and fillet a wide variety of ingredient selections.

Using a Japanese knife is not a simple task – a Japanese knife has a distinct blade body made out of high-quality hard steel which enables it to perform intricate techniques. Despite its beautiful build, unique features, and the capabilities to do either general or specific tasks, a Japanese knife is also often a valuable item for collectors and culinary experts. To buy a Japanese knife, it is highly important to scan through all the features, what it can do, and see if the knife fits your needs. Whether it is for collecting or to make hand-crafted Japanese delicacies, it is best to first know what a knife can do.


Although a knife is required in the kitchen to cut, slice, chop, fillet, and bone fresh, caught-from-sea fish and seafood, a Japanese knife is also well-known for its unique appearance. Japanese knife is among one of the most valuable items among a collection of blades, as it also represents Japan’s culinary traditions. The unique, sleek body of the Yanagiba, the strong build of a Gyuto, and the embossed textures of some Damascus steel blades paved way to the fame Japanese knives earn from collectors in different parts of the world. The Japanese traditional designs like Sakura flowers, firecrackers, dragons, and drops of beating rain also portray the mesmerizing beauty of Japanese culture. The handles are also made of high-quality materials to match the blade styles – Magnolia wood, Oak wood, high-quality resin, or Ebony.


Japanese knives are exclusively made to serve the purpose of hand-crafting culinary delicacies. Sushi and sashimi are two delicate dishes that require great attention, which is why a Japanese knife is needed to perform traditional techniques and challenging tasks a general kitchen knife cannot do. Japanese knives are made of exceptionally hard steels of fine quality like those of high prime carbon, Damascus, W2, Super Gold, Aoko blue steel, and white steel. Hard steels enable knife users to cut through dense ingredients and are what promotes the durability of Japanese blades. Each Japanese knife is forged for different reasons, as they perform various tasks.

A Yanagiba, for example, is forged to especially make sashimi dishes and make perfect slices of seafood slices topped on cooked, Japanese rice. A Gyuto knife, on the other hand, is a multi-tasking kitchen knife that can perform a wide variety of tasks, be it cutting, slicing, boning, or filleting. Although Gyuto isn’t a specialty knife, but a knife for general use, it also is one of the most well-known Japanese knife types loved by knife users and culinary experts from all parts of the world.

As Japanese knives are not only tools for the crafting of Japanese dishes but also items worth having in collection, people from different parts of the globe put these blades on the pedestal for the beauty, the capabilities, and the quality they provide.

Sakai Takayuki Hienn (Aogami 2 Steel)

Sakai Takayuki Hienn (Aogami 2 Steel)

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Wondrous selections of vivid colored ingredients caught fresh from sea and the combinations of overflowing flavors coming from the traditional seasonings have triggered Japanese food its fame and global popularity. Across the boundaries, Japanese food appears everywhere, in every corner, filling the voids with vivid colored Salmon, delicious Fatty Tuna, mouth-watering seafood slices, and dabs of Shoyu with Wasabi paste. The scents of Japanese cherry blossoms, the colorful shades of Japanese fish fillets, beautiful and freshly picked veggies showcase the authentic beauty of Japan. As the popularity of Sushi, Sashimi, and even other Japanese dishes trend worldwide, the demands of Japanese food in various parts of the world increases tremendously with time.

As intricacy and delicacy plays an important role in the making of Japanese food, diners pay close attention to details when it comes to the food served. Omakase restaurants, or also known as the fancier versions of luxurious Japanese restaurants, offer signature dishes tailored to the tastes and preferences of diners. Grand chefs and culinary experts have their hands on a variety of ingredient selections, mostly freshly caught from sea, but may change and alter according to seasonal fluctuations. Chefs will appropriately choose just the right ingredients for that season to make unique dishes and exciting menus for diners who have successfully reserved their places at the restaurant.

With the rise of Omakase restaurants in different towns and cities worldwide, Japanese food lovers can truly enjoy the authentic Japanese traditional dining experiences with their loved ones without a need to hop in a plane ride straight to Japan, the land of the rising sun. In Omakase restaurants, diners are open to witness the magic of sushi-making just right in front of their eyes, within reach. Sushi tables or open tables are available at most Omakase restaurants to showcase the skills and the mastery of the blades. Swift chops, fast cuts, and accurate slices are what truly makes an Omakase dinner night a memorable experience. With this being an essential part of Japanese cuisine and the crafting of delicate sushi pieces, the mastery of Japanese knives is highlighted as one of the most challenging parts of the intricate, Japanese cuisine cooking process.

Sakai Takayuki Knives

Although there are quite a few top-tier, premium quality Japanese knife brands in Japan, Sakai Takayuki is probably a name every chef has heard of for at least once or twice. Sakai Takayuki’s hand-crafted knives are especially forged to ease users in the crafting of delicious Japanese dishes that require the techniques and skills of the blade. With a long history of over 600 years, the city of Sakai is, never to be denied, among the most ancient cities in Japan that makes top quality culinary equipment and cutlery.

Sakai Takayuki Hienn Aogami 2 Steel knife series is forged by a highly skilled and a famed blacksmith names Itsuo Doi. He is a son of a Japanese blade forging legendary blacksmith, Keijiro Doi, who has for long produced numbers of excellent hand-crafted blades in the cutlery industry. Sakai Takayuki Hienn Aogami 2 Steel knife series is made from a famous Yasugi steel, which is also known as a prime high carbon steel with highest rust resistance as well as durability – meaning, its wear resistance is off the scale.

It is among the best series for professional and long-term use, as the materials used to make this knife series are all selected with intentions to serve as high-end, top-tier culinary tools. With an extremely sharp edge, a Sakai Takayuki Hienn Aogami 2 Steel knife has a mirror finished blade which also makes it look similar to that of a true Japanese sword a Samurai carries.

Sakai Takayuki Zangetsu Ginsan

Sakai Takayuki Zangetsu Ginsan

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Gourmets are always on the look for amazing, mouth-watering dishes from various parts of the globe. Signature menus, traditional dishes, and unique culinary art pieces are what greatly attract diners worldwide – the authenticity, originality, and the eye-widening aesthetics, specifically, are what gourmets and food lovers look forward to. Luxurious dining places and top-tier restaurants that create distinct menus with fine quality ingredients may be among the top destinations these gourmets go to; however, not all fancy restaurants serve ‘authentic-styled’ food. Japanese cuisine, for instance, is known for its highest regards to authenticity and traditions that influence the art of crafting delicate dishes. Marking its distinct features different from other food nationalities, Japanese cuisine is greatly honored for its subtleness, yet confident styling and techniques in the crafting of colorful, vivid colored ingredients like those in bite-sized pieces of sushi.

Sushi is Japan’s most popular dish – a worldwide famous convenient food that appears to be everywhere, even in marts and convenient stores. Yet, it takes time to find just the right restaurant or sushi bar that actually takes on the authentic Japanese flavors seriously. As the crafting of sushi requires a strong understanding of its rich components and the delicacy it has to portray through its ingredients and their placements, the mastery of the blades is one of the most significant, most important processes in cooking delicious sushi. Although mastering all techniques and skills essential to perform swift chops and professional slices will take time, patience, perseverance, and devotion, efficient and durable equipment also speeds up the success. The latter then explains why Japanese chefs and professionals would always look for top-quality knives, as they make processes faster and more efficient; furthermore, quality Japanese knives are forged with special features to enable ingredients to be cut or sliced in appropriate shapes.

Although Japan is home to a wide variety of cities and villages that excel in making crafts, the city of Sakai is indeed among the top destinations with culinary art pieces and amazing, rich culture and traditions. The brand, Sakai Takayuki is known for its blades that all come along with extreme sharpness, edge retention, and assured blade quality forged by professional blacksmiths. Its wide variety of knife types ensures professionals their needs are met, with continuous releases of newer versioned blades. As Japanese food fans explore and scan through countless numbers of Sakai Takayuki knives, assured quality and fine materials are what they can always bet their guts on. Satisfaction guaranteed, all Sakai Takayuki knives are forged with the burning passion for perfection.

Zangetsu Ginsan

What marks a great difference in the Zangetsu knife line is its unique arched-shape blade. Sakai Takayuki Zangetsu Ginsan is a special Japanese knife forged meticulously one by one to ensure extreme sharpness each blade has to possess. Sakai Takayuki Zangetsu Ginsan or also commonly known as the ‘silver paper/Gingami’ no.3 steel knife, is also made with Japan’s top-tier company Hitachi’s extraordinary stainless steel that has a similar edge retention and sharpness like that of carbon steel.

Gripping and utilizing Sakai Takayuki Zangetsu Ginsan is simple and comfortable, as the fine materials that make up the handle are of great quality. Its durability along with rust resistance makes this knife line one of the best-selling knives Sakai Takayuki has forged. Indeed a great knife to collect and use in the crafting of delicate sushi pieces, specifically with the help of its arched shape blade – a traditional element that portrays the authentic styles of Japan. Knife collectors and Japanese professional chefs regard this model of Sakai Takayuki knife among one of the most efficient knives out there – an essential one to master the techniques of swift chops and clean-cut slices.

Nigiri – The most loved Japanese Cuisine

Nigiri – The most loved Japanese Cuisine

Japanese cuisine is always one-of-a-kind. Its authentic flavors that remind people of Sakura petals and Sake drink blends along with the extraordinary subtleness – where delicacy lies within the ingredients, the preparation processes, and every single piece of detail a dish holds. With this, Japanese cuisine is among the world’s most-loved cuisine with uniqueness and originality. Japanese food, specifically sushi, is well-loved by people from all parts of the world for its superb, delicious flavors of raw, fine ingredients with guaranteed freshness and the best seasoning to bring out the most of ingredients of all kinds. Very well known for its popularity and unique tastes, Nigiri dishes have stolen the hearts of diners from different parts of the globe. Unlike the usual Maki sushi pieces which are basically rice rolls, Nigiri pieces are topped with fresh, raw fish like Salmon or sometimes cooked seafood. Thin, clean-cut slices of raw ingredients are topped on the traditionally cooked Japanese rice – with a mixture of vinegar, sugar, and salt to add it its exquisite flavors in contrast to the exotic tastes of seafood or raw fish. This fact makes sashimi pieces and Nigiri dishes among the most popular ones, topping the world charts with its originality in the blending of flavors. Japanese food comes in a variety of forms: Udon, Yakitori, Tempura, Ramen, Donburi, and Sashimi. However, it can’t be denied that the majority of people love the exotic, yet mild tastes and the superb mix of the raw with the cooked. Be it Nigiri or other kinds of dishes, Japanese food always tops the charts for its details, the amazing professionalism, and the expression of ideas through culinary art.

Although it is always great to dine out at authentic Japanese restaurants or reserve a seat at an Omakase Japanese place, you can also make Nigiri at home. If you are dedicated to learn how to make your very own delicious, well-prepared Nigiri, nothing is impossible. Before jumping to know more about Nigiri, let us learn what it actually is.

What is Nigiri?

To answer this question, you definitely need to try it yourself! However, to be fair, in words Nigiri is a Japanese cuisine which features a thin layer of raw fish like Fatty Tuna or Salmon, and sometimes with cooked seafood topped on Japanese rice mixed with mainly vinegar, sugar, and salt. Nigiri is most often made with raw ingredients as earlier mentioned; however, there are times when eggs and eels are also used to make delicious, mouth-watering Nigiri. The best way to enjoy a Nigiri is to eat it entirely just in one bite.

Nigiri Tips

As for sushi rice itself, it is highly recommended to use the authentic, short-grain Japanese rice for the best tastes. The best sushi rice vinegar can be purchased at any mart if you search for the traditional ‘white vinegar’. However, if you can’t seem to find one, simple mix the basic vinegar with sugar and salt to make the perfect combination of flavors. To enjoy Nigiri, not only can you use soy sauce for the dips, but you can as well enjoy a slightly sweet flavor of the thick, Eel sauce. You can simply find both the Japanese soy sauce at a supermarket and same applies to the Eel sauce. Pickled ginger and Wasabi are also two significant factors to greatly enjoy the traditional tastes of Nigiri. The Japanese town should have available pickled ginger or sometimes also called the ‘Sushi ginger’ so you can also use that to add more flavors to your dining experience. As for Wasabi, this green-colored, yet spicy and hot paste, will aid in the balancing of raw fish flavors. Any kind of Wasabi pastes found in marts and supermarkets can be consumed along with your favorite Nigiri dishes to further add the sense of exoticism to the traditional blends of Japanese cuisine.

Authentic Japanese Restaurants in the United States

Authentic Japanese Restaurants in the United States

It can’t be denied that Japanese cuisine is omnipresent; its rich, yet delicacy has for long been displayed and expressed through a variety of dishes that makes the mouth waters for more. The popularity of Japanese food increases with time, marking up countless numbers of Japanese restaurants in malls and even along the streets of America. In big cities like Washington, D.C., Los Angeles, and New York, Japanese lunch boxes and bento sets offered at numerous restaurants that aren’t the traditional, authentic Japanese restaurants would even be considered common. But what makes a good Japanese restaurant? What is authentic Japanese food?

Explore the following Japanese restaurants that offer crafted, delicate dishes with the pure colors of Japanese tradition poured into every menu, extremely mouth-watering sushi and sashimi served along with the Japanese Sake drink and crafted beers that will keep you fascinated and in awe of the elegance and beauty you can feel through authentic Japanese cuisine.

Sakedokoro, Washington, D.C.

Sakedokoro Makoto is a highly traditional restaurant that tops the list of ‘favorites’ and has earned the ‘likes’ from the majority of Japanese residing in the state. It is known as a medium-sized restaurant, with its architectural structure made of fine wood, only allowing their guests to dine in with provided Japanese slippers or the so-called ‘Getas’. To get the best experience dining here at Sakedokoro, it is highly recommended to first make a reservation beforehand and ask for their tasting menu, where the chef would send his own creations according to what he feels would suit the season right. There are available a la carte dishes you can order from, but signature dishes will never disappoint. All dishes they serve here are deeply compacted with varying flavors coming out from all ingredients, making this place a true, authentic Japanese restaurant worth visiting. They are closed on Mondays and Sundays, open on Tuesdays to Thursdays at 6.30 pm to 8.30 pm, 6.30 pm to 9.30 pm on Fridays, and 6 pm to 9.30 pm on Saturdays.

Tetsu, Las Vegas

If you’re a big fan of Chef Masa Takayama, Tetsu is a place you can’t miss. Offering guests with the most ultimate, and interactive dining experience, Chef Masa teams up with Teppanyaki chefs who are highly skilled and passionate to come up with creations that will flourish diners with the true Japanese flavors. Dishes will be served according to specific requests made by the diners, turning an ordinary dining night-out into a traditional, eye-widening Japanese food dine-in experience one can never forget. The masterpiece of this restaurant features a large table located in the center of the dining room, where finest ingredients, quality seafood, vegetables, and meat are displayed. Diners will have the opportunity to select their own choice of proteins and tell the specialists what portions they would like to have the latter in. Top dishes like Filet Mignon and Center Cut Lamb Chop are accompanied by Yakisoba noodles and Kobe Garlic Fried rice. If you’re also a sweet tooth, Masa’s Truffle Ice-cream and Yuzu Sorbet will keep you smiling non-stop.

Sushi Yasuda, New York City

This place is famous for its supreme quality seafood dishes served along with the authentic Japanese vinegar-moistened rice and the best Nigiri served on wooden trays just like the old, ancient Japanese restaurants. Make a reservation to enjoy dining here at Sushi Yasuda, as you will be welcomed by two famous chefs; people call them: Tatsu and Mitsu. Enjoy the sight of sushi making, the swift, elegant movements of the knives that will keep you fascinated as you wait for your orders to arrive. Savor the sweet, savory taste of Fatty Tuna as it melts in your mouth along with the exotic tastes of Purple Squid dabbed with hints of Wasabi. The best way to enjoy this restaurant with your loved ones is to make a reservation in advance and breathe in the scents of the restaurant’s unique, bamboo-structured clads that collides with the aroma of fresh seafood and cooked Japanese rice.

Chicago Cutlery Knife Set – Insignia2 26 Piece

Chicago Cutlery Knife Set – Insignia2 26 Piece

The Chicago Cutlery Knife Set – Insignia2 26 piece Block Set is quite a good set for kitchen and dining use. Chicago are a well-known brand and for the price, the Chicago Cutlery Knife Set is a relatively good set of knives.

The Chicago Cutlery Knife Set includes

  • 1 x 3 inch pairing knife
  • 1 x 3.5 inch pairing knife
  • 1 x 5 inch Boning knife
  • 1x 5.5 inch Utility Kitchen knife
  • 1 x 6.75 inch Santoku Knife (see below for explanation)
  • 1 x 4.75 inch Partoku Knife (see below for explanation)
  • An 8 inch Slicing knife
  • An 8 inch Chef Knife
  • 8 x 4 inch Steak Knives (not serrated)

This Chicago Cutlery Knife Set also includes a cutting board and a 6 piece cheese set as well as a hardwood block and a mouse knife sharpener (a small pull-through knife sharpener).

A Santoku is a Japanese-style knife that is similar to a cleaver but it is smaller and has a much narrower blade. They are extremely sharp and come with a granton edge that makes them good for dicing and fine chopping. The Santoku usually has a 5 -7 inch blade with a curved edge.

A Partoku is a knife that is similar to a Santoku but is much smaller. It is basically in between a pairing knife and a Santoku. It is a registered trademark of Chicago cutlery. Again this knife is very good for dicing vegetables and the width of the blade makes it easy to ‘spoon’ things that you have cut into bowls or dishes etc. The Partoku comes in many sizes but all have blades under 5 inches and straight blade edges.

Every knife in the Chicago Cutlery Knife Set has a full tang that goes to the end of the handle and is made of high quality stainless steel to avoid burring and rust. Each handle has a polymer insert that provides balance and comfort. The Chicago Cutlery Knife Set is good for someone who is interested in a knife set but doesn’t wish to spend a lot.

Good Points

Price, variety of knives, good for home use.

Bad Points

The ‘26’ piece set is a bit of marketing tool – it makes you think you are getting so much for your money. It is really an 8 knife set, as the cheese set, knife sharpener and steak knives are really just add ons. The Steak knives in the Chicago Cutlery Knife Set are not serrated, the knife sharpener works but you would be better off buying a proper sharpening steel.