Fiskars Takumi knives: cut off a piece of sushi for yourself

A blade that cuts on the fly

Fiskars offers a line of Takumi knives for those who like to pamper their friends and relatives with home-made sushi and rolls, as well as for those who are going to learn the basics of Japanese cooking art.

In Japanese “Takumi” means an idea, a design, a delicate, skilful craftsmanship. Takumi knives embody the combination of Japanese tradition, modern European design and superior consumer convenience for which Fiskars is known.

The art of forging and sharpening knives was born in Japan along with the samurai culture. All over the world, Japanese knives are known for their unique cutting abilities. They allow you to crumble, cut into small pieces and thin layers. These centuries-old traditions are embodied in the Fiskars Takumi series of knives. The series features nine knives, the most popular of which are the Deba, Santuco, Usuba and Yanagiba.

The large Yanagiba multifunction knife, sharpened on one side only in Japanese style, is great for filleting and slicing raw fish. Deba knives are especially good for slicing vegetables. The “Santuko” knife is a great alternative to a traditional kitchen knife for various kinds of kitchen work. Usuba knife helps you chop and slice vegetables.

The non-slip, easy-grip handles and perfectly sharpened blades of Fiskars’ Takumi knives let you perfectly chop ingredients for nearly any, even the most exquisite, Japanese dish. The knives of this series turn cooking into a pleasure.

During the last 10 years sushi bars became very popular in our country, especially among the ladies. The reason for this popularity is not only because Japanese rice, fish and seafood dishes are extraordinarily delicious, but also because of their health benefits. Plus, these low-calorie foods are perfect for dieting!

Sushi, rolls and sashimi

Sushi – this Japanese dish represents special pieces of rice on which are either slices of raw fish, or caviar, or soy curd – tofu, or seafood flavored with a special sauce.

Sashimi, unlike sushi, is prepared without rice, and fish is taken raw or lightly cooked.

Rolls are made of rice, pressed nori seaweed and some kind of filling. The technology of their production can be different. Sometimes the rice is inside the sushi, sometimes it’s nori. The latter case is more common.

These dishes of Japanese cuisine have long ago ceased to be exotic for us, and many housewives have learned to prepare them at home not worse than the chefs of the best restaurants.