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.