Nowadays, Japanese knives (Wa-bocho) have become the coveted tools of chefs worldwide. It is said that approximately 90% of professional chefs use its sharpness. Sakai has been a town of blades for 600 years, producing various knives tailored to ingredients and uses. Another specialty from Sakai is the "deba bocho" (deba knife), which uses thickness and a sharp edge to cut through bones.
Facing the flames, there are young individuals preserving tradition. One such cutlery blacksmith, Yusuke Okugami, Okugami had an interest in craftsmanship from a young age. He attended a university in Kyoto, where he came into contact with traditional culture, kindling his desire to become a bladesmith. During the recruitment for successors to the Sakai industry, He was tutored by Master Tanaka. Continuing to unravel the secrets of sharpness, Preserving the essence of Japanese cuisine.
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29 сен 2024
