Best Handmade Japanese Knives Review: 10 Best Products (2023)
Alex Bucky Mar 25, 2023 10:43 AM
When it comes to high-quality knives, nothing compares to the craftsmanship and precision of handmade Japanese knives. From sushi and sashimi knives to traditional kitchen knives, these expertly crafted pieces of cutlery offer superior sharpness, durability, and performance - perfect for any chef who wants to take their cooking to the next level.
In this blog, we explore the best handmade Japanese knives, their features, and how to find the perfect one for your individual needs.
FZIZUO Professional Japanese Style Chef Knife,Full Tang 8.3 Inch Handmade VG10 Damascus Steel Blade Burl Wood Handle Gyuto Kitchen Knives with Sheath for CookingView on Amazon
Wakoli EDIB 3-pcs Damascus Knife Set I Professional Kitchen Knives made of Japanese Damascus Steel VG10 Chef Knife Set with Pakka Wood Handle in Gift BoxView on Amazon
Wakoli Edib pro 4-pcs Damascus Knife Set made of Japanese Damascus Steel with VG10 Core I Professional Kitchen Chef Knife Set with brown Pakka Wood Handle in Wooden Gift BoxView on Amazon
KYOKU Chef Knife - 8"- Japanese VG10 Steel Core Hammered Damascus Blade - with Sheath & CaseView on Amazon
enowo Damascus Knife Set 3 PCS,Razor Sharp Kitchen Knives Japanese Damascus Steel VG10, Well-Balanced Damascus Chef Knife set with Premium G10 Full Tang Handle Triple Rivet Gift BoxView on Amazon
Sharp Viking Feather Knife Japanese Forged in Fire Boning Obsidian Knives Handmade High Carbon Steel Kitchen Cooking Meat Cleaver with Sheath for Outdoor Camping BBQ Collection Christmas Gift 5.9 InchView on Amazon
Sharp Viking Feather Knife Japanese Forged in Fire Boning Obsidian Knives Handmade High Carbon Steel Kitchen Cooking Meat Cleaver with Sheath for Outdoor Camping BBQ Collection Christmas Gift 7 InchesView on Amazon
Huusk Knife Japan Kitchen Upgraded Viking Knives with Sheath Hand Forged Butcher Knife for Meat Cutting Japanese Cooking Knife Sharp Meat Cleaver Chef Knives for Kitchen and Outdoor Camping, BBQView on Amazon
Smith Chu Forged Viking Knives, Husk Chef Knife Butcher Knives Hussk Fishing Filet & Bait Knife Japanese Chef Knife Boning Knife Japan knives Meat Cleaver for Kitchen or CampingView on Amazon
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Chef Knife 8-Inch Handmade Forged Pro Japanese Sharp AUS10 High Carbon 3-layer Steel Kitchen Meat Vegetable Sushi Gyuto Cutting Cleaver Kitchen Chef Knife[Gift Box &Wooden Sheath]–Wooden HandleView on Amazon
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Last update on 2023-03-25 / Affiliate links / Images, Product Titles, and Product Highlights from Amazon Product Advertising API
If you’re in the market for the best handmade Japanese knives, there are several things to consider before making a purchase. Japanese knives are known for their precise and precise cutting capabilities, as well as their durability and craftsmanship. Here are seven things to look for when choosing the best handmade Japanese knives:
1. The Steel: Japanese knives are renowned for their high-quality steel, typically made from two types of stainless steel: AUS-8A and VG-10. AUS-8A is softer steel and is easier to sharpen, but it dulls more quicker. VG-10 is a harder steel and is more difficult to sharpen, but it holds its edge longer. Depending on your preferences, you can choose either of these to find a knife that fits your needs.
2. The Handle: Most Japanese knives have wooden or plastic handles, as they are best suited for the delicate cutting techniques used in Japanese cuisine. Wood handles are preferred for their aesthetic appeal, but plastic handles are more durable and easier to clean.
3. The Bolster: The bolster is the part of the knife between the blade and the handle. It provides balance and increases the knife’s durability, as well as provides protection from the blade when handling.
4. The Tang: The tang is the part of the blade that extends into the handle. It is important for balance and stability and should be made from the same type of steel as the blade.
5. The Weight: Japanese knives range from light to heavy, depending on the type of steel used and the size of the blade. Generally, the heavier the knife, the better the quality.
6. The Edge: Japanese knives are typically sharpened at an acute angle of 15-17 degrees. This ensures a lasting, precise edge that can hold up to repeated use.
7. Finishing: The finishing of a Japanese knife is often determined by the type of steel used. AUS-8A steel is typically polished to a mirror finish, while VG-10 steel is given a stonewash treatment.
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1. How should a Japanese knife be sharpened?
Japanese knives should be sharpened at an acute angle of 15-17 degrees with a whetstone. Sharpening steel should also be used to maintain the edge between sharpening sessions.
2. Can Japanese knives be used for cutting meat?
Yes, Japanese knives can be used for cutting meat, but they should not be used for cutting through bones.
3. Do Japanese knives require special maintenance?
Yes, Japanese knives require special care and maintenance. After each use, the blade should be washed and dried with a clean cloth. The handle should also be wiped down with a damp cloth to remove any food particles.
4. What is the difference between a Nakiri and a Santoku knife?
A Nakiri knife is a Japanese vegetable knife with a rectangular blade, while a Santoku knife is a Japanese chef's knife with a blade that is curved in several directions. Both knives have unique uses and are great for cutting vegetables.
5. Are Japanese knives more expensive than Western knives?
Yes, Japanese knives are typically more expensive than Western knives due to their superior quality and craftsmanship.
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When it comes to choosing the best handmade Japanese knives, there are many things to consider. Quality of steel, handle material, bolster, tang, weight, edge, and finish are all important factors to consider when selecting the perfect knife. Asking the right questions and doing a bit of research can ensure you get the best knife for your needs.