"Blue Temptation": The culprit that made me fall in love with cutting fish.

I've cut more fish in my life than I've eaten rice, but it wasn't until I got my hands on the Sakura Blade Tsunami series boning knife last year that I realized what "blue allure" truly meant. The blue ripples on the handle are like ocean waves rolling into the knife. When I hold it to cut raw salmon, it feels moist and non-slippery, and the blade is so thin that it can slice fish fillets as thin as paper.

When searching for "best santoku knives 2025", this series always pops up, for a simple reason: VG10 steel with a Damascus layer, it cuts fish without sticking or chipping. Yesterday I used it to process a whole sea bream; the scales came off easily, and the slices were as even as if machine-cut. My wife used to think I was obsessed with knives, but now she even grabs this knife when she cuts fruit, saying, "It feels cool to the touch, so therapeutic."

High-end knives have their share of troubles: the high humidity near the sea makes the blade prone to rusting (especially after cutting saltwater fish). My tip? Rinse with clean water after cutting, dry and oil, then store in a dedicated sheath. Another pitfall: beginners think the blue handle is for better grip and apply too much force, resulting in chipped edges—remember, push lightly and pull firmly, and the knife will work on its own.