Do you know that there are over 1500 types of Japanese chef knives in the market? It is obviously a tough job to choose a best Professional Chef Knife from them. There are over 400 thousand chefs and head cooks in America. They always choose their knives considering some features and values provided by the knife making companies. Gathering user experiences from other chefs is an easy way. But it has some limitations. All we are a different human being so that everyone might have own choices.
In professional level, a chef knife should full fill some important characteristics. In this article, I am trying to help you to choose your chef knife through related information and the features that you want in your knife. If you are a professional cook.then you need me, Boss. So hang on. Let’s have a look that you are gonna see in this article.
10 years ago I was working in a restaurant owned by a Japanese man. He always tries to use Japanese products mainly cutlery products in his restaurant. I got a chance to try some best Japanese knives there. There I used knives from different Japanese cutlery companies. First time I heard the name of Yoshihiro cutlery, Shun cutlery industries, and many other renowned Japanese cutlery companies.
A chef knife is the Soul of the chef
Honestly speaking the design of the Japanese knives was got me. While working in the kitchen I realized that these knives are the best. Japanese knives are the sharpest knives in the world. Everybody likes sharpness. If you are a fan of sharpness then you definitely should go for Japanese knives. Longevity, steel quality is awesome. I am writing this article from my personal experience. I hope you will be benefited from it.
Knives are made to cut things. So definitely it has to be a sharp thing. Sharpness is the basic feature of a knife. Japanese knives are very sharp by nature. You can compare any Japanese knife with any European knives. Japanese knives are well ahead in terms of sharpness. But here I have to choose among different Japanese knives. It is a bit tough job. I select the sharpest knife here.
Steels are the main thing of a knife. Japanese cutlery companies use best quality steels. Here I choose the bests from the best. So you don’t have to compromise in the field of steel quality.
Sharpness is not enough. The edge of the blade has to be sustainable and enough strength to hold this kind of extreme sharpness. The edge of a Japanese chef knife is about 8 to 12-degree angle to its blade. Regarding this, I choose the 10 best Japanese chef knife. You will get maximum edge retention facilities in these knives.
To be honest It is impossible to use every knife on the market by myself. I had to depend on user experience too. Peoples all over the world giving their reviews on various products on the internet. I read many reviews on various site. I went with the majority here. Because majority people always go with the best chef knife in the world.
First of all, you have to know what a chef knife is? Chef knife is a multipurpose knife. It is the companion of a professional chef. Wherever a chef goes he always carries a chef knife. Basic cuttings are done by a chef knife. A chef knife is considered as the soul of a chef. So Best professional Chef knife list is:
Shun Hiro SG2 8-inch Chef’s Knife is an absolute all-purpose knife from Shun which has hit the 1st place on my list. It is a knife by which a professional chef can do a lot of kitchen jobs with a fluent stroke. This knife has the reputation for cutting vegetables, fruits, proteins and other food items. Wide blade gives you knuckle free motion. You can transfer chopped or sliced foods from cutting boards to the pan with the help of the wide blade.
From the name of the knife, you might want to know what is SG2? SG stands for Super Gold. It is a high carbon stainless steel alloy. In Shun Hiro SG2 chef knife the blade is forged with 32 layers Damascus nickel and stainless pattern on each side. Total 65 layers.
Japanese word Hiro is standing for ‘abundant’, ‘generous’, ‘prosperous’. This knife definitely goes after the name.
In Rockwell scale, the hardness score is 64. Due to this level of hardness, the edge retention is very good. This blade is double beveled. 16-degree angle each side. That means the blade is sharp enough to impress a professional chef.
The blade is a combination of performance and durability. The SG2 is the best kind of steel used in a kitchen knife sector so far. 150 steps of handcraft are made the knife smooth tip to bolster.
Besides all technical and scientific features, the blade has eye-catching looks. I bet if see this knife you will eager to touch it, feel it with bare hands. It is because of the hand hammered Tsuchime finish. This pattern helps to drag out foods from the blade.Check Latest Price
If I want to tell something about the handle of the knife a word comes to my mind. It is ‘Ambidextrous’. Yes, this handle has all the possible facilities that professional chef knives should have.
Dark charcoal pakkawood with crimson striations gives the handle outstanding looks. An inlaid mosaic makes it like samurai handle. A beautiful nickel cap is situated at the bottom of the handle.
Hand washes with warm water using mild detergent are recommended.
You must have heard the name of Yoshihiro if you have a little knowledge about Japanese knives. Yoshihiro is one of the most famous cutlery brands in Japan. From when they started selling knives outside Japan they are getting popular day by day. They have hundred years of experience in making knives. They offer you more than 600 choices of knives.
High-speed steel core (HRC 65-66) is used in this knife. The high-speed steel core is one of the best steel used in the cutlery product nowadays. In high-speed steel core, there is extra 8% cobalt. It is not easy to make kitchen knife with high-speed steel core. During the heat treatment, it reaches 1200 degree Celsius temperature.
Yoshihiro makes it possible and makes a best Japanese kitchen knife with some extraordinary features. It gives the steel high wear resistance and durability. The blade has incredible sharpness, long lasting edge retention. Sharpening this kind of steel is very easy.
This hard steel is clad in a softer stainless steel that gives the knife excellent durability and adds an extra toughness.Check Latest Price
Premium handcrafted black pakkawood handle is attached with the full tang knife. It is made ergonomic for seamless use.
Being a gyuto knife this knife can do all knife works if your kitchen. This versatile nature impresses most of the professional cooks. A professional chef knows how he will be benefited by a versatile knife in his kitchen. He can make his signature dish different from others with the perfect cuts of all ingredients he used.
As I said earlier It is a stainless steel knife with a good edge retention. So It is easy to maintain. Just wash it carefully and dry it in the air before storing it in a safe place.
If you are looking for a true multi-purpose knife then Shun Dual Core VG0017 8-Inch Kiritsuke Knife should be at the top of your list. It is an award-winning knife. It is the winner of blade show 2014 kitchen knife of the year.This 8-inch knife is known as the master’s knife in Japan. It is called kiritsuke knife. Kiritsuke is a Japanese term. It means precision and strength to the downward cut. This knife is a single bevel knife. That means it is edged on the one side. Japanese are very familiar with this kind of the bevel.
It is a dual-core knife. It means there are two different types of steels forged together.The knife is forged with 71 microlayers of VG10 and VG2 steel. A combination of high-carbon and high-chromium stainless steel. Both the steels are equally used top to bottoms. Micro-serrations are seen.Check Latest Price
A beautiful pattern is seen at the edge of the blade. It is the sharpest edge from the arsenal of Shun. Edge retention is outstanding. 71 microlayers and micro serrations have an important role here. The blade is very thin and light. But it is strong as Superman. Smoother cutting makes you confident to cut everything in your kitchen with ease. True multipurpose is not called without any reason.
If you look at the handle you will see a traditional octagonal handle which is made of wood. Japanese are always trying to use the wooden handle. It feels good and natural. Pakkawood ebony handle is used here. As we know pakkawood is a combination of high graded natural wood and resin. Plastic resin is impregnated with the wood. A steel bolster is seen. No bottom cap is here in the handle.
I think we have talked enough about the Traditional Japanese knife maker Yoshihiro. So let’s go talk about the knife directly. At the number fourth on my list, I have a wonderful knife. It is one of my all-time favorites. Yoshihiro VG-10 33 Layers Damascus Gyuto Chefs Knife..
VG-10 33 Layers Damascus Gyuto chef knife is a wonderful and wise choice in the field of chef knives. You know I am talking about chef knives. Now I am going to tell you the details of Yoshihiro VG-10 33 Layers Damascus Gyuto Chefs Knife.
It is a professional chef knife. We all know that steel is the heart of a knife. It is the soul. If you have a good quality of steel then you can manufacture a good quality knife. Here in Yoshihiro VG-10 33 Layers Damascus Gyuto Chefs Knife they used VG-10 steel.The name of the knife goes with it. It’s a stainless steel. This kind of extraordinary steel is mainly used in high-quality cutlery products. It is a hard type of steel. It can hold very thin kind of edge. This knife is forged with 33 layers of steel. It is called Damascus. It is a traditional thing. The toughness is secured under the layers.
This is a versatile knife. In Japan, it is called Gyuto. A chef can show this various cutting technique using this knife. Slicing, dicing, mincing everything is to the point with this knife.
This double-edged, 8.25-inch blade has a steel bolster.
The handle is made of high graded composite wood. It is attached the full tang blade with three rivets.
It is a five-star knife. It is very hard to find any disadvantage of it. I found some important reason why you will buy a Yoshihiro gyuto chef knife
Shun premier is one of the most popular chef’s knives on this planet. You never find any professional chef who doesn’t like Shun premier chef’s knife. It is not only a knife but also an eight-inch friend to a chef. This multi-purpose chef knife has won the heart of millions of chefs around the globe.
Shun uses the traditional Kasumi method of knifemaking. In this method, hard high-carbon steel is jacketed with a softer steel. This soft exterior saves the inner hardcore.
Corrosion resistant 16 Layered Damascus steel is used here. Which has the hand-hammered finish. Japanese called it ‘tsuchime’. During cutting this Damascus pattern reducing dragging facilities. The blade will never slip from the food. Strength and flexibility are the main features of this steel. The material of the steel is high carbon VG-10. This steel is hard as hell. In Rockwell scale, the score is 60-61. It assures you the maximum edge retention.Check Latest Offer
The edge of the knife is the 16-degree angle to its body. This deadly sharpness will give you a thrilling feel I bet. It can effortlessly cut vegetable. Your hand will get a relief from stresses.
The shun premier chef knife has an oblong handle which can easily dwell in your palm. This is very important for a sharp blade. The manufacturer knows that a sharp blade can do serious damage to the user if it is difficult to hold or has an easy chance of falling down. There is no chance of falling down. The handle has an excellent gripping facility. The material of the handle is pakkawood. If you are not very familiar with Japanese knives then it is a mystery to you.
It looks like natural wood. It is made from hardwood impregnated with resin. It makes the wood invincible to the weather. Pakkawood is moisture resistant. It ensures that the handle remains fine for such a very long time. There is a steel cap at the bottom of the handle. A beautiful logo of Shun is marked here. This cap gives the knife an excellent balance.
The knife is dishwasher safe. I suggest handwash. Wash the knife with hands. Use mild detergent or soap. Keep it for air dry. Then store it in a safe place. I suggest using knife blocks.
I think you already get that Shun has many choices in chef knives. They made several multipurpose knives. If we are talking about traditional Japanese knives which have multipurpose nature then Kiritsuke is the only one. In Japan, only executive chefs are allowed to use kiritsuke knives.
To construct Shun VG0014 Blue 8-Inch Kiritsuke Knife ‘san mai’ construction method is applied. It means three layers. Here a carbon steel layer is sandwiched between two stainless steel layers. Here they used blue steel. This fine blue carbon steel has excellent edge retention capacity. It helps you to re-sharpen the blade. Carbon steels are always hard. Here the hardness in Rockwell scale is 61. As I said before the knife is forged with three layers of steels. Outside steels are stainless. So that the knife is stain resistant without any doubt. These stainless steel layers give the blade a mirror polish finish that looks nice. ‘San mai’ construction method plays here an important role.Check Latest Price
This double beveled blade has 16-degree edge on both sides. So there is no compromise in sharpness.
Shun used traditional Japanese octagonal wooden handle here. Blue-gray pakkawood handle is used. Pakkawood has a reputation of moisture resistance so you don’t need to be worried about the slipping out of knife from your hand.
We all know that carbon steel needs high maintenance but here two layers of stainless steel protect the carbon steel. So no need to be extra careful.
Hand Wash is recommended. Use mild detergent or soap to clean the knife. Air dry it. Keep the knife safe. Use knife blocks or separate drawers. Shun is giving you a beautiful saya cover with each Shun VG0014 Blue 8-Inch Kiritsuke Knife.
Gyuto knife is a Japanese knife which has a curved blade that can smoothly go through the food items you need to cut in your kitchen. Extended tip of the knife allows you to chop meat, fish, and vegetables very fast. Famous Japanese cutlery company Yoshihiro presents this VG-10 46 layers hammered Damascus gyuto Japanese chefs knife to you.
Yoshihiro follows traditional forging techniques of knife making. They are a big authority of making handmade knives. To make this knife they followed traditional Damascus hand hammered process. 46 layers of VG-10 steel are used to make this gyuto Japanese chef’s knife.
The Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife comes with a red octagonal pine handle. It’s a beautiful handle I would say. Yoshihiro gives a wooden saya cover with each knife. It will protect the knife while the knife is idle.Check Latest Price
Some people wouldn’t believe that knife has an important role in the taste of a dish. But a professional chef believes it. An ideal and functional kitchen knife has a role in making a delicious dish.
Perfect cut of each ingredient is very important. This gyuto knife is promised to help you out in every cutting in your kitchen.
You can cut fresh vegetables and fruits in your desired sizes. You can cut frozen meat direct from the freezer and hot chicken roast direct from the oven. I recommend not to cut meat through the bones.
The knife is dishwasher safe. Wash it just after use. Use mild detergent or soap.
To store the knife use knife blocks or separate drawer.
Zelite infinity is a comparatively new company. It’s a company run by the family. Day by day they are satisfying their clients and earning fame in the cutlery business. Among all the chef knife as I described earlier, it’s a bit different but doesn’t take it lightly. You may like it after knowing it’s outstanding features and convincible build quality.
Zelite makes this under a series called ‘executive plus series’. The manufacturer used Japanese VG-10 super steel which is forged with 67 layers of high carbon stainless steel. The blade surface is polished with Tsunami rose Damascus pattern. When you see this pattern in a knife you have to believe that this knife is more than an ordinary knife.
This Tsunami rose Damascus pattern not only enhances the beauty of the blade surface but also it gives the blade some essential benefits to the blade which you can feel while cutting with it.Check Latest Offer
The ultra-deep blades differentiate the knife easily from others. The deep blade help you in many ways. Knuckle free movement while cutting a tough thing is one of them. The blade is 56mm deep to be exact.
The blade is hard enough. In the Rockwell scale, its score is 61. This non-stick blade is liquid nitrogen cooled. It helps the blade to be more stain and rust resistant. The blade is incredibly sharp. 12-degree edge on both sides ensures this sharpness.
Zelite offer you a lifetime money back guarantee. So there is no chance of wasting money here.
Now let’s talk about the handle of zelite infinity chef knife. Zelite used a totally different type of handle here. Among all the knives on my list, no other knife has this types of handle. This is called Humpback handle. This triple-riveted handle is made of 27 piece Steel/Copper Mosaic. This Black Forged G10 Handle is perfectly shaped for you. Professional chefs are worked to make this handle. The handle is durable and it gives you extra control. It is strong enough to secure a full tang blade.
Among all the Japanese knife manufacturers Yoshihiro always makes extraordinary knives. Every knife they have made is reliable and money worthy. So it is no wonder that I keep a lot of Yoshihiro in my 10 best Japanese chef knife.
Yoshihiro VG-1 SC Double Sided Hollow Ground Wa Gyuto Japanese Chef’s Knife is a premium quality knife. It is in number nine only because of its price. Yes, you have to spend a lot of money to have this beast. Only a professional chef can buy it. Because they can make money using it. But if you have enough money and hobby of collecting expensive knives then who am I to restrict you?
VG-1 high carbon steel is used here which is double-sided hollow ground. This hallowed ground makes air pockets. It prevents sticking foods from the blade.Check Latest Price
In the Rockwell scale, the hardness is 61. It says the blade is hard enough to hold a superior sharp edge.
The knife comes with a traditional octagonal handle. The bolster of the knife is made from water buffalo horn. The material of the handle is premium ebony wood. With each knife, you get a lacquered nuri saya wood sheath. You can keep the knife in it when not in use. It will protect the edge and gives the knife a wonderful look.
Now let’s talk about its uses in the kitchen. Like any other gyuto knife it is also a versatile knife. It is able to show all-around performance in a professional kitchen.
Professional chefs love it for its uncompromisable nature in three important cutting tasks chopping, mincing and dicing. You can cut through the chicken roast direct from the oven with easy.
It is a carbon steel knife so be careful about a stain. Clean the knife after use with water and mild detergent. Air dry the knife and keep in a safe storage facility. For sharpening use recommended sharpening stones. You can contact Yoshihiro for further sharpening.
Tojiro is another popular cutlery product manufacturer of Japan. They produce Japanese style knives, western style knives, various kitchen tools and knife sharpeners. Tojiro DP Damascus 8.25-inch Chef’s Knife is a western style knife. It is at the number 10 in my best 10 Japanese chef’s knife list. It looks like a western knife but made by the method of Japanese knife making technology by the Japanese. Tojiro is a pure Japanese knife brand.
Low and high-carbon both are used in this knife layer by layer. 37 layers of both plates of steel are used in each blade. This Damascus pattern style is very popular with Japanese knives. The layers are covered by the VG-10 core of premium cobalt alloy. Nothing to worry about the stain because it is made of stainless steel. The knife has a decent sharpness. And to hold its sharp edge the steel of the knife has a good quality of hardness. In the Rockwell scale, it has a score of 60. Check Latest Price
The blade is still thin and sharp near the bolster. The knife is perfectly balanced.
Tojiro DP Damascus 8.25-inch Chef’s Knife has a western style handle called Micarta handles. Linen, canvas, paper, fiberglass, carbon fiber or other fabric in a thermosetting plastic is called micarta. Three stainless steel rivets attach the handle to the full tang blade.
The knife is expert to do all kind of essential kitchen works. Such as chopping, mincing, dicing etc.
The knife is dishwasher free. It is stainless. So need no extra care is needed.
First of all, I would like to appreciate your patience for reading this long article. I know it is tough to be focused on this types of things for so long. But if you are looking for a perfect Professional Chef Knife for you ,then this reading worth it.
Now you have knowledge about the 10 best Japanese knife 2018. To be honest any of them will good for anybody. All knives are sharp enough to do spontaneous kitchen work. All are made from good quality Japanese steel.
Their construction process and materials may vary from one to another but all of them good and pride of Japanese cutlery industries.