Sakura Chef’s Knives
Posted on May 20, 2010
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For the past eleven generations Sakura Japan has crafted the best kitchen knives available by incorporating the finest quality materials and knife smith artistry. The Japanese chef’s knife became the most sought after and admired knife for cooks, sometimes costing up to a years salary.
In that tradition, the Sakura 8″ chef’s knife is finely tuned and crafted to stand the test of time. Its blades are made using a carbon steel metal called VG-10 which is only forged and available in Japan. This metal is considered to be so precious to the Japanese culture that it is forbidden by the Japanese government to export it as raw material. The Chef Knife Blade is folded 33 times on each side, giving it 67 Layers of VG-10 Steel.
The anatomy and uses of the Sakura Chef’s knife:
- The Heel (the last two inches closest to the Bolster) is the most used part of the Sakura chef’sknife. It’s primarily used for slicing or dicing in a forward wave motion and hard cutting of bones or tendons. Also it is the right place for holding between your forefinger and thumb for best grip of the chef knife.
- The Knife’s Tip is the third most used part of the knife making it perfect for cutting through onions and other vegetables and for cutting meat into cubes or strips. It is also used for making long slice cuts through meat.
- The Back is that part of the blade that give’s you torque and leverage. It measures between 2.5 and 3 inches wide. The Back can be used for breaking ice, or delivering forced blows.
- The Bolster (the metal part between the blade and the handle) allows for two uses: to protect your fingers from sliding under the blade and for balance making it effortlessly usable for long periods of time.
- The Tang is the back end of the blade giving the chef knife strength and stability.
- The Rivet is a metal pin forged into the Handle and through the Tang to hold them together.
- The Butt (the back end) helps grip the knife comfortably, but can also be used to deliver a hammering action.
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