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Japanese knives are known as the most intimidating culinary weapons essential for the battle of sushi-crafting wars. Japanese head chefs and culinary experts are always in the search for the best Japanese knives to work with, in order to hand-craft delicate pieces of hand-formed, cooked, Japanese rice with a wide variety of feisty and vivid-colored seafood, poultry, and meat variations.
Be it Maki sushi, Nigiri sushi, sashimi, or even bento sets, Japanese cuisine requires the help of Japanese knives to fulfill all kitchen duties with professionalism. As different ingredients will require techniques and skills that differ according to how dense, slippery, and hard they are, Japanese knives come in various shapes, designs, and lengths. The common Japanese knife types are notably the Gyuto knife, Santoku knife, Yanagiba knife (also known as sashimi knife), Deba knife, Nikiri knife, Bunka knife, Usuba knife, and the Sujihiki knife. Although there are numerous knife types worth exploring, the beginner’s set of knives may only include half of the previously stated, common Japanese knives.
There are as well countless numbers of Japanese knife brands out there which mainly focuses on blade quality over the quantity of production – which answers to why Japanese knives are so quick to be sold-out and at a little slower pace, be made. As these knives are all crafted by skillful craftsmen and blacksmiths to have extreme sharpness and hard blade bodies, no matter what kind of knife a chef is looking for, it is important to pay close attention to the function of the knife, the steel type, and steel hardness.
The most common Japanese knife, which you probably might have heard of it several times or at least once, is the Gyuto knife. A Gyuto knife is a multi-tasking kitchen knife used to perform various tasks in the kitchen. However, we are going to be looking at one of the excellent Usuba knives out there, to see why this particular vegetable knife is loved by so many of its followers.
INOX Japanese-style Nanairo Chef’s Usuba (Vegetable) Knife by Sakai Takayuki
Sakai Takayuki is among the top-tier Japanese knife brands that produces countless numbers of Japanese knife series and models, all made out of premium-quality hard steels. With its long history of over 600 years in the knife-forging industry, Sakai Takayuki leads the blade market with its Japanese traditional blade-forging techniques passed on from generations to generations.
Among its Usuba or vegetable knife models, Sakai Takayuki INOX Japanese-style Nanairo Chef’s Usuba or Vegetable knife is indeed a top, best-selling model for those who look for a professional cutlery specifically made to chop, cut, slice, and dice veggies of all kinds, including fruits.
Sakai Takayuki INOX Japanese-style Nanairo Chef’s Usuba (vegetable) knife is made out of the INOX stainless steel, AUS8A made-in-Japan steel which guarantees users with excellent edge retention, razor-sharp blades, rust-resistance, stain-resistance, and beautiful blade designs offered at a reasonable price. The high-quality blade handles are crafted out of half-rounded octagonal shaped lacquered ABS resin – a material that is most described as being odorless, hygienic, antibacterial, and durable. The handles of Sakai Takayuki INOX Japanese-style Nanairo Chef’s Usuba (vegetable) knife comes in a variety of color choices, including: Wine Tortoiseshell, Green Tortoiseshell, Blue Tortoiseshell, and Blue Pearl.
Not only does this knife works well performing tasks essential for the crafting of Japanese delicacies, its multiple color choices also make it a great knife to have in collection. To conclude, Sakai Takayuki INOX Japanese-style Nanairo Chef’s Usuba (vegetable) knife is indeed among the valuable choices of vegetable knives out there, worth having in possession.