Althugh at first glance most knives look the same to the untrained eye, after a while you start noticing even the most subtle of differences. When it comes to Japanese knives, you will notice the difference between it and American or European cutlery right away because it is far more diverse in design and it features a particular aesthetic style.
Nonetheless, you shouldn’t consider yourself an expert right away simply because you recognized a gyuto knife just by looking at the blade, but rather document yourself even further about these multipurpose knives that can excellently fulfill most tasks that come to mind.
In case Japanese cutlery is what interests you, continue to read this helpful article. Here, you will learn new and interesting information, and you will even get to see a useful top of the best Japanese knives available on the market right now.
- Top 5 Japanese Knives Comparison
- Top Rated 2017 Japanese Knives Reviews
- Particularities of Japanese Cutlery
- What to Look for When You Go Shopping
- Japanese vs European Knives
Top 5 Japanese Knives Comparison
Top Rated 2017 Japanese Knives Reviews
It’s impossible to pinpoint only one element that makes this Japanese knife the ultimate purchase for a pretentious cook as it offers not only a magnificent design appearance-wise, but performance and construction-wise as well. The 67 layers of Damascus steel that go into the manufacturing of the knife’s 8-inch long blade make it approximately two times sharper than other models on the market. The wooden handle that it features not only makes it a comfortable tool to work with in the kitchen, but it gives the knife a sophisticated tone as well. The acute 15-degree angle of the blade guarantees an extreme sharpness, serving well even when confronted with the most difficult of tasks. In conclusion, if you are searching for a knife that will add rafinement to your kitchen, all while maintaining its usefulness, look no further than the H&PC-70749.
|It presents minimal slicing resistance|
|Stylish 5-inch wooden handle|
|12-ounce weight makes it convenient to use|
|Blade is 0.1-inch thick|
|60-day money back guarantee|
GOUGIRI RYU VG10 Gyuto
Regardless whether the task that you need a knife for is to cut into the lobster, chop vegetables, or slice meat for the barbecue, with this top of the line knife your job will be a lot easier thanks to its sharpness and durability. The 33 layers of stainless steel that go into the construction of its blade make it a real force to be reckoned with. Due to the fact that it has such a great design and because it’s made with the highest quality materials, you can rest assured knowing that it won’t tear or dull easy. It’s rated HRC57～60 on the Rockwell scale, and the steel that goes into its manufacturing make it highly rust resistant. The stylish handle that it features is made with a great material as well, more precisely Pakkawood. Therefore, you are ensured that the knife will feel comfortable when using it and that it will resist through intense use as well.
|Hardness rating of HRC57～60 on the Rockwell scale|
|Pakkawood handle is resistant to humidity and durable|
|The D-shape of the handle provides a strong and comfortable grip|
|It weigs only 6.2 ounces|
Yoshihiro VG10 HDGY21
The 3-layer construction of this Japanese knife’s core and the 16 layers of hammered steel on the exterior of the blade make it a mandatory presence in the kitchen of any passionate cook. There’s no limit to what you can do with this stunning cutlery piece, being an especially great addition to the collection of a beginner chef. This handcrafted masterpiece features a Mahogany wood handle that makes it easy to maneuver and convenient to use. Also, the stylish handle gives the knife a somptuous look. The incredible sharpness of the blade and the amazing edge retention guarantee that it will be a long lasting investment. Additionally, the full tang blade provides an excellent balance, thus assuring that you will excellently dice, mince, slice, and chop anything you desire with it. This is an overall exceptional cutlery piece that you must have, and the reasonable price tag makes it even more desirable.
|Incredibly lightweight – it weighs only 6 ounces|
|1/12-inch thick blade is perfect for any task in the kitchen|
|Mahogany wood handle feels great and it boosts the knife’s design|
|Excellent ballance due to the full tang blade|
Zelite Infinity VG10 8-Inch
Obviously, there’s one cutlery piece that can’t miss from any kitchen, and that is the chef’s knife. But if you want a piece that will not only shine through its impeccable design, but through its exceptional construction as well, then we advise you to not settle for anything less than the best, more precisely the Zelite Infinity model. The razor sharp edge of this knife provides maximum sharpness, guaranteeing that regardless of the task that you’re performing with it, the cutlery will cute perfectly. The ergonomic design of the handle allows you to maneuver it with ease when doing various tasks in the kitchen. It boasts a great 67-layer high carbon stainless steel construction that proves its a sharp, durable, and stylish knife. If this wasn’t enough to convince you of the cutlery’s superior quality, know that it’s backed up by the manufacturer with a stunning lifetime warranty against manufacturing defects.
|Features a rounded handle that makes it convenient to use|
|12-15 degree edge ensures an incredible sharpness and safety in use|
|Optimum balance ensured by the full tang blade|
|Tapered bolster guarantees comfort in use|
This is a Japanese knife that we simply couldn’t overlook as it not only boasts an impeccable design that makes it the dream choice of any chef, but because the quality materials used in its manufacturing guarantee it will easily cut through anything. The knife’s core is made of 67 layers of high carbon stainless steel, thus ensuring that the cutlery won’t corrode, get stained, or have any signs of wear of the blade as time passes. The 2.2 milimeter thick blade is capable of doing anything that you coulf think of, and it has a staggering rating of 60-62 on the Rockwell hardness scale. Due to the ergonomic design of the blade, the knife will feel great while cutting, slicing, mincing, and copping with it, and your movements will feel easy and natural as well. In addition, the non-slip design and the soft grip of the handle assure that no unpleasant incidents will occur while using it and that you won’t get tired easily either.
|Exceptional 60-62 rating on the Rockwell hardeness scale|
|The non-slip and soft grip of the G10 handle make it safe and convenient to use|
|Ergonomic design of the blade ensures easy movement when using it|
|Highly resistant to corrosion, wear, and stains|
Particularities of Japanese Cutlery
With so many different types of knives out there, you are probably wondering what makes Japanese knives special and what sets them apart from American and European knives. In this section of the article, we will explain in detail exactly what makes Japanese cutlery special and why it’s worth your money.
First of all, the design of Japanese kitchen cutlery is unlike any other design when it comes to diversity and aesthetics. Also, materials that are generally uncommon are used in the manufacturing process of these knives, materials that are more durable and that make them more versatile in use.
Secondly, there are a lot of different types of Japanese kitchen knives on the market, these types differing depending on their purpose and certain design details. Some are designed to be multipurpose cutlery, such as santoku and gyuto knives, while others are specialized for certain activities, such as debas and yanagibas.
It’s hard to find unifying characteristics for Japanese knives as they differ so much, but there are a few commonalities among them. For example, these knives are generally made with high-quality steels that are treated to high levels of hardness when compared to the western knives. This makes them more accurate as they have more acute bevel angles. On the downside, Japanese cutlery tends to be more delicate so you must be more cautious when it comes to how you store it and care for it.
What to Look for When You Go Shopping
Japanese cutlery is in high demand these days as it has not only become more accessible to purchase but because it boasts an undeniably superior quality to European and American cutlery as well. If you’re interested in buying Japanese knives to add to your cutlery collection as well and to feel like you’re a master chef each time you cook, check out the following lines to find out what you must look for when you go shopping to make sure that you will spend your money on the best quality knives on the market.
Design and Materials
Full Tang Blade
Whether It’s Dishwasher Safe or Not
Length of the Warranty
By far, the design of the knife and the materials that the blade and the handle are made with are the most important elements to take into consideration when making such a purchase. The perfect knife should have 67 layers of Damascus steel, this blade construction not only ensuring a superior durability but guaranteeing that the knife will cut through anything you desire as well, being up to any kitchen task possible. When it comes to the handle’s design, make sure that it offers a comfortable grip for you to not tire your arms too quick when using it. Also, check for the material used in its fabrication to be resistant to humidity and to boast a superior durability as well.
A full tang blade provides an optimal balance when chopping, slicing, mincing, or dicing, this being the reason why we recommend that you check for the Japanese knife that has attracted your attention to boast this feature. If the knife offers an increased balance when working with it, you will have an easier time using it, your movements will be more precise, and the quality of the food that you prepare will also be of a superior quality.
Most modern people have dishwashers in their homes as they can’t afford to lose time on washing dishes and cutlery by hand. If you have a dishwasher in your kitchen, we recommend that you invest in a Japanese knife that is dishwasher safe as well. This way you won’t have to lift a finger to clean it after using the cutlery, thus saving time and sparing effort. Of course, this isn’t a mandatory element to take into consideration, the overall cutting capability that the knife boasts being more important.
Of course, you can’t overlook this aspect when purchasing any type of product, including Japanese knives. The longer the warranty for the knife that interests you is the better as it shows that not only the manufacturer trusts the quality that the product boasts but because it shows that you won’t have trouble replacing it in case it breaks or anything happens to it either. As expected, the best knives out there are covered by a lifetime warranty, and we recommend that you invest in such a knife to enjoy an impressive durability and dependability.
Japanese vs European Knives
In the kitchen of a professional chef, there are high chances of stumbling upon a few Japanese knives as this type of cutlery is the preferred choice for those who know their way around the kitchen due to the superior design, sharpness, durability, and reliability that the knives boast. This makes European knives a rare sight in professional kitchens, not presenting as much interest due to their lack of versatility when compared to their Asian counterparts. In the following, we will take a deeper look at the differences between these two knife design and construction styles to make it easier for you to understand why Japanese cutlery is such a popular option these days.
Weight and Thickness
The hardness of the blade plays a crucial role into establishing the cutlery’s quality as a harder steel ensures a longer edge sharpness retention. A traditional European style knife has a hardness rating that ranges from HRC 52 to HRC 56. On the other hand, Japanese cutlery boasts a superior hardness as it is generally rated from HRC 58 to HRC 65.
The type of steel used in the manufacturing process of the knife’s blade shows how sharp and how durable the cutlery piece is. European style knives are made with fairly similar types of steel, so there’s no variety in their construction. At the opposite side of the spectrum sits the Japanese cutlery that is made with various alloys and steels, thus boasting more options when it comes to the finish and the use of the knife.
Unlike European cutlery, Japanese cutlery can be sharpened to a very fine angle at the edge. This is possible due to the hard steel that is used in the manufacturing of the knife’s blade, a steel that doesn’t break easily. Due to the fact that the blade can be sharpened to a fine angle, you will be capable of using the knife when slicing and cutting through all types of foods, less pressure being required to perform these cooking tasks.
European style knives tend to be heavy and thick, featuring a robust blade that has a larger angle at the cutting edge. This design makes the knives perfect for cutting through tough foods, but disastrous options when it comes to more delicate tasks such as cutting thin slices. On the other hand, Japanese style knives are a lot lighter and they feature thinner blades, thus being perfect for delicate tasks like slicing and dicing fruits and vegetables. Also, this light and aesthetically pleasing design make the knives easier to handle, ensuring that the user won’t get tired too quick when cooking.