With a beautiful and delightful design, Japanese knives produce the best cut and prone to breaking in case you are not giving much attention while cutting. Truer edge and thin narrow blade make most of the Japanese Kitchen knife sets are greatly fine for cutting vegetables or slicing fish. In worldwide, Japanese knife sets are popular with professional cooks, even amateurs. If you ask what are the best Japanese knife set?
it will be difficult to pick. And of course, a knife can be best for you based on your cutting skill level, your preference, and your budget. In this article, we are going to highlight some popular Japanese knife sets only which satisfy most.
If You running out of time here Our choice of 3 Best Japanese Knife set of all time :
Yaxell Super Gou 7 Piece Dark Ash Slim Knife Block Set is quite popular among chefs who like to use Japanese Kitchen knives. The knives are quite sharp, which is one of the reasons behind its popularity. This knife set is made up of SG2 Micro Carbide powder stainless steel, covered by 160 layers of soft and hard stainless steel alternatively. Due to fine-grained carbon steel, there is little chance of rust. Finely grained steel is used at a higher temperature of strength and purity.
The knife is created as extremely durable, which makes sure that the knife has a sharp cutting edge. The knife contains a design pattern of Damascus. The handle of the knife is made up of black and red resin and Canvas Micarta which contains three stainless steel rivets FDA approved. The material of the canvas is painted with black and red color which increases the chances of longevity. The end-cap of the knives handle contains 18/10 stainless steel, which makes the knife balance and support.
Miyabi is one of the renowned brands known for its well-known knife Sets design. The coming generation of Miyabi has introduced Miyabi Birchwood GS2 for its splendid design. Miyabi makes this knife set by combining unique designs with the best technology. The strong core of GS2 steel is laminated by a 101 layer of Damascus floral pattern katana Edge. CRYODUR blades are well known for its exclusive sharpness and the brilliant design of its endurance and keen treatment of ice-hardening.
The blades of Miyabi Birchwood are prepared by the method of 3step historic Honbazuke. Miyabi had put keen attention on the accurateness of the knife’s sharpness. Balance of the blade is fine-tuned by the D shaped handle which is made of traditional Japanese Karelian (Masur) Birch handle. With a wooden like the pattern, it makes sure that the users are comfortable with handle and makes sure that the knife won’t slip. This best japanese knife is prepared at the most renowned city of Japan, Seki.
This block set is perfect for a newbie working in the kitchen for the first time. This set consists of a 9-inch bread knife, 8-inch chef knife, 4-inch paring knife, a 6-1/2-inch utility knife, a pair of kitchen shears, honing steel and a knife block. The complete sets of knives range from 14-3/5 by 5 by 12 inches.
Each knife as a VG10 steel blade, Damascus stainless steel with 32 layers and amazing accuracy. As the knives are hand-hammered a hollow ground surface is created, which minimizes the drag in a knife which is created while cutting down food and this also prevents the food from sticking to the surface of the blade. The handles of the knives are made up of premium Pakkawood and a walnut finishing which makes it easier to grip the knife. Shun logo is imprinted at the end cap of the knives handles.
The handles of this classic knife are made up of D-shaped ebony PakkaWood and blades are made up of Damascus-clad. The sharp blades of knives perform at its best level. The steel of VG-MAX provides retains the knife’s incredible edge. The blades are knife crafted with stainless steel of Damascus and the clads are durable. The bead-blasted is designed in a flowing pattern with the layers of steel.
This 7-set knife made up of 16 layers of steel by following the tradition of Damascus with a core of VG-10, combined in a way to perform best, the set looks elegant and has a unique value. This knife set is a perfect setting for a chef to start their culinary journey.
Although the knife set is made in Japan, the handle is made in Western Style. The blade texture is hammered to reduce the friction and also avoids food from sticking to the knife. Yoshihiro knives are handcrafted in a way to have a unique design compared to other regular knives. Japanese knives have a sharp edge which needs to be handled properly.
This Enso knife set is particularly designed for dicing, slicing and chopping down any types of vegetables, fruits and more. With the curved shape, it is easy to cut down any types of herbs or spices. Enso makes these knives at the most renowned city of Japan Seki. This city has the history and culture of making incredible swords and knives. The knifemakers at Seki use their knowledge to produce high-quality high carbon steel knives which is handy and valuable at our daily lifestyle.
The blades of Chikara are made by using Japanese steel which is well known for resisting rust and stain, has a sharp edge and stronger compared to other knives. With this Ginsu, Gourmet knife set it easy to dice, slice and mince any vegetables, fruits and so on. This knife set comes with a sleek bamboo block which gives a glamorous look at your kitchen.
Japanese knives are light-weighted compared to Western knives. Most of the knives are handcrafted at the renowned city of Japan Seiki which has a history of preparing samurai swords. The craftsman is quite skilled and best known all over the world. The knives are also famous for their durability, swords, chisels and wood planes.
The new technology combined with the historical experience of the craftsman produces a brilliant result which makes the knives popular all over the world. Japanese knives draw attention due to its technology of manipulating steel, technology, and history.
Japanese knives are thinner, sharper and harder compared to Western knives. The thin shape of knives, razor-sharp bevels made of high carbon Stainless steel and the durability of the edge of the knife make it popular.
The origin of the Japanese cutlery knife originated at Sakai, where the samurai sword was manufactured back in the 14th century. Steel knives were produced in the 16th century. The knife industry business boosted from 1603 to 1868.
Nowadays Seki and Gifareis popular cutlery knives used in the Japanese kitchen. Mostly the Japanese knives are made at Sakai, Osaka, Seki, Gifu, Sanjo, Tsubame, Osafune, Wakayama, Toyama, Tanegashima, Tokyo, Miki, and Tosa.
Japanese knives are made up of hard steel which starts from 60HRC so the knives need to be sharpened at a very small angle. The regular cutting edge of the Japanese knives is 30 degrees. So, to sharp the Japanese knife it should between 15 ° (30°/2).
It is wise to sharp knives regularly or at least once a week to prevent accidents from happening. With a dull knife, users need to put pressure while cutting which might cause an accident. In the case of sharpening the knife, it is not wise to wait for the last moment. It is much more convenient to maintain a moderate sharp knife rather than maintaining a blunt shaped knife.
For maintaining a sharp knife daily, it is much more convenient to use a sharpening rod made up of ceramic.
To make use of the full potential of Japanese knives the knives need to be handled properly. Just follow the points below;
How often do you sharpen Japanese knives?
Before using the knife, it is mandatory to sharpen it slightly and after that, you can re-sharp the knife every day or week. here is the guide on how to Sharpen a Japanese knife
Can you put Japanese knives in the dishwasher?
You should avoid washing knives in the dishwasher as it can damage the knife edge and fade the blade. Inside the dishwasher, the blade edge could get damaged due to exposure to extreme heat and powerful detergents. You can just wash the knives with warm water and dry thoroughly with a towel.
What angle should global knives be sharpened at?
Japanese knives are made up of hard steel which starts from 60HRC so the knives need to be sharpened at a very small angle. The usual cutting edge of Japanese knives is 30°. So, to sharp the Japanese knife it should between 15 ° (30°/2).
Are Japanese knives single or double bevel?
Japanese knives are single bevel as which is why the knives are sharp and require less pressure to use.
To remove rust, you only need three different things to quickly remove rust spots from the knives; white vinegar, a tall cup, and a sponge to scrub. At first, fill up the glass with enough vinegar to drench the entire blade of the knife. Keep the knife in the vinegar for at least 5 minutes. Remove the knife from the solution and use the sponge to remove the rust from the knife.