It is a challenge to judge which country has the best food. People’s preferences are always different, and there are always more sides to a cube than what we might have imagined it to be. However, this basic theory cannot be applied to Japanese food. It is almost impossible for anyone to dislike the subtle blends of fresh, raw seafood with exotic, tropical flavors of enriching soy sauce and nose-crinkling, spicy Wasabi paste.

The perfect blasts of flavors that light up the sparks in your stomach and the extreme happiness after that small bite of Salmon sushi not only boosts the levels of endorphin, but also keeps the stress away. If this applies to most people out there, then Japanese cuisine is surely an exception to the latter theory.

The truth behind Japanese food isn’t luck – it’s hard work. Unlike other cuisine, Japanese delicacies shine with distinctive features; among those, include intricacy and delicateness. Intricacy is often viewed as a complication in any process; however, Japanese food will never be this much appreciated without it.

Most Japanese delicacies like sushi and sashimi are hand-crafted – this means all sushi pieces are hand-formed and all raw ingredients freshly-selected from sea are sliced, cut, chopped, and filleted with mere skills of the blades. This truly makes Japanese cuisine ‘different’.

The techniques and skills to utilize the Japanese knives passed on from generations to generations are then ‘treasures’ to Japanese food aspiring chefs and those with dreams to become the ‘true’ Japanese food chef.

Using a Japanese knife will require a lot of hard work. Nevertheless, a wise selection of Japanese knife models will play an important part when it comes to food preparation processes that may differ from one another, depending on the dishes chefs are preparing. Therefore, Japanese delicacies like sashimi and sushi will require great selections of Japanese knives that are not only durable, but are as well efficient, extremely sharp, rust resistant, stain resistant, and are equipped with hard edges and strong blade bodies.

Among the top-notch Japanese knife brands, Sakai Takayuki tops the charts with its long, cultivated history of blade forging, proving knife users and collectors with fine selection of quality blades made out of hard steels and premium handle materials.

Sakai Takayuki by Aoki Hamono remains the top on the list with its provision of exceptionally efficient knife models forged to be effortlessly beautiful, unique, and traditional.

This Sakai Takayuki Homura Premium (Aogami 2 steel) Japanese Chef’s Kengata-Gyuto knife 225mm is then among the best-selling Kengata-Gyuto knives, forged out of high carbon steel – Aoko (Blue steel) or Aogami 2 steel, that comes along with a Kuroishime Saya cover.

Its exquisite handle is made out of Ebony wood that comes along with a Buffalo horn ring, marking it an extraordinary model that works efficiently for any kind of tasks at hand and is extremely comfortable to grip onto during usage.

This Sakai Takayuki Homura Premium (Aogami 2 steel) Japanese Chef’s Kengata-Gyuto knife 225mm is suitable for both first-time users and culinary experts – excellent durability, comfortable grip, and high edge retention are important features that enables all users to effortlessly cut through, fillet, chop, and slice through a wide variety of ingredients with ease.

Apart from being a suitable knife for Japanese food preparation, Sakai Takayuki Homura Premium (Aogami 2 steel) Japanese Chef’s Kengata-Gyuto knife 225mm is also a great knife to have in possession as a collection item.

As Sakai Takayuki knives are valuable and are widely-accepted by worldwide chefs and gourmets, Sakai Takayuki Homura Premium (Aogami 2 steel) Japanese Chef’s Kengata-Gyuto knife 225mm is indeed a knife worth having in possession.