‘Baikoku’ Santoku Knife (Sakai Kitchen Original)
Good Cooking begins with Good Tools
‘Those who care for their tools will also improve in shogi,’ said the 15th Shogi Grandmaster Yasuharu Oyama, the first Person of Cultural Merit in the shogi community. His words extend beyond the world of shogi: using good tools fosters a natural attachment, and taking care of them reflects dedication. This mindful care is the key to succeeding in any pursuit.
Similarly, if you wish to improve your cooking skills, you need to choose tools that you genuinely want to take care of. A heartfelt dish is born from the use of good tools. In other words, if you want to cook a delicious meal, you must be particular not only about the ingredients but also about the tools. A knife is often seen as merely a tool for cutting, but a sharp, high-quality knife can make a great difference in the outcome of your dish.
Some of you may be surprised to learn that the sharpness of a knife affects the taste of the dish. By using a sharp, high-quality knife, you can bring out the full deliciousness of ingredients without losing their natural flavors.
Elevate your cooking skills with Aoki Hamono Seisakujo’s Santoku Knife, ‘Baikoku’.
The Santoku Knife, ‘Baikoku’ made by Aoki Hamono Seisakujo as a Sakai Kitchen Original is an ideal tool for reproducing the professional taste at home. ‘Sakai forged knives’ have long been cherished by professional chefs. Carrying on the Sakai forging tradition of over 600 years, these knives, crafted by skilled craftsmen, are distinguished by their exceptional sharpness, achieved through repeated forging and sharpening.
Sakai Kitchen’s Original, Santoku Knife, ‘Baikoku’ is carefully forged by heating high-purity White Steel No. 2. With an excellent balance of easy-sharpening and sharpness, it is suited for cutting a variety of ingredients. A Santoku knife originally combines the Western all-purpose chef’s knife with the Japanese deba (broad-blade) knife and nakiri vegetable knife. Whether it is meat or vegetables, any ingredient can be cut while retaining its sharpness, making it an indispensable tool for preparing both Japanese and Western dishes.
A Stylish Design to Cherish for Years
Although the history of Santoku knives dates back to the early Showa Period, the Sakai Kitchen’s Original Santoku Knife, ‘Baikoku’, is stylishly designed to complement any kitchen. Oak is used for the handle, and expert craftsmen apply a layer of lacquer, making it breathable yet water-resistant, which helps keep the handle in good condition. The natural texture of wood fits comfortably in your hands, requiring minimal force when cutting due to its easy grip. You can use the knife for extended periods without experiencing fatigue.
To ensure the longevity of your modern-designed Santoku knife, regular maintenance is essential. While some people find steel knives challenging to care for, it becomes easier with time. After each use of the Sakai Kitchen Original’s Santoku Knife, ‘Baikoku’, wash with dishwashing detergent and dry it completely to prevent rust. Additionally, frequently wipe with a clean cloth to remove moisture. Unlike stainless steel knives, the durable and easy-to-sharpen ‘Baikoku’ will grow on you the more you care for it, and will surely become a kitchen favorite.
STORY
Aoki-Hamono Seisakusho Co., Ltd.
