Comparison of the Best Japanese Knives
Many great chefs consider Japanese steel to be one of the best in the world. This is why many people are turning away from Western knife brands in favor of their Japanese competitors. Indeed, Japanese steelmakers such as Hitachi and Takefu continue to compete for ingenuity to offer ever more powerful blades. Find below the different blades on the market.
The best Japanese knives are with blades made of homogeneous steel
The reputation of the Japanese knives is well established especially among professional chefs. It is becoming quite trendy and is now gradually replacing the classic kitchen knife. Highly prized for the unique quality of its blade, a Japanese knife makes more precise cuts and thus effectively optimizes your kitchen work. Whether you are making healthy Japanese salads or a delicious appetizer, with a quality Japanese knife you won’t make a mistake and will feel like a real chef.
If You are thinking of buying such a valuable Japanese knife for your kitchen, we offer you a comparison of the best Japanese knives that will hopefully help you decide and will ease your search. It’s up to you to find the right knife!
1. The Japanese Damascus Steel Deik Chef Knife
The Japanese kitchen knife Deik is one of the most fashionable brands in the tableware cutlery market today because of the exceptional quality of its knives. So, in our comparative review we list the characteristics of its flagship product: the Japanese Damascus steel knife, which is currently the most sold Japanese entry-level knife on Amazon.
It is belonging to the category of Chief knives and is praised for its versatility. Thanks to its qualities, it is the Universal knife par excellence. With this Japanese knife you can easily cut, slice, mince meats, fish, vegetables and fruits. It stays very sharp over time thanks to its blade made of steel from Damascus, one of the best steels available. It makes clean and precise cuts and is therefore suitable for both domestic and professional use. Easy to maintain, lightweight (222 g), highly manoeuvrable and resistant to corrosion and rust, it will be your ” all-you-can-do ” knife.
You have a low budget? Don’t worry, the Damascus Deik knife is the best entry-level knife. And is offered at a very affordable price, it will suit all sizes of piggy banks. As it’s combining versatility and professional quality, we understand why this chef knife is number one in Amazon sales.
2. The Japanese Damascus Steel Knife Shan Zu
Professional Japanese knife made from Damascus steel Shan Zu will cut fruit and vegetables like no other knife! So, if you are looking for a light, durable utensil that can relieve your wrist from long hours of cutting, the following model should be able to attract your attention. The Japanese fruit and vegetable knife from the Shan Zu brand is a great choice.
Made of Damascus steel and high-strength, comfortable G10 materials, it has a very good grip and a cut sharpness 4 times higher than the average knife. It is easy to carry around and can be used for a very long time with a high resistance to corrosion and wear. With a short and sharp blade, it can cut any kind of vegetables and fruits. Very well finished, this knife is also very pretty to look at, the alloy of the Damascus steel and the shiny “mirror” like blade which gives it an original look, that is quite common for the Shan Zu knives.
The Shan Zu fruit and vegetable knife has the best value for money in the category of specialty knives.so it could easily become an essential part of any kitchen. The knife is very efficient and precise and will be able to perform on a high level for a very reasonable price.
3. Japanese Knife Santoku Damascus Shan Zu
Do you love beautiful shiny blades and high-quality knives? Well, take a look at the Santoku Shan zu knife. A must-have in the world of Japanese knives, it is now the standard reference when it comes to high-end kitchen tools. The manufacturers at Shan zu follow strict specifications when designing their products and stand firmly behind the quality of their materials.
That is why we have chosen to show you with the characteristics of the product that is currently unanimously the choice among the professional chefs: the Japanese Santoku Damascus knife. It is considered the top-of-the-range among the Japanese kitchen knives and the brand confirms its premium positioning by combining into the composition of its blade two precious and ultra-resistant materials: the Damascus steel and the mirror finish.
You won’t find a better knife on the market! This Japanese knife is cutting with speed, precision and sharpness and it has very good resistance to wear. It’s also versatile and multi-purpose, so you can use it on all types of food you can think of. Because of its stainless -steel and sturdiness, this is the knife you’ll probably keep for life. As far as aesthetics are concerned, the Japanese Santoku Shan Zu knife is distinguished by its unparalleled beauty. The pattern on its blade gives it a unique and magical character and will reward its owner with a sense of uniqueness and authenticity.
The Japanese Santoku Shan zu knife is the high-end level knife par excellence! It’s perfect on all points, so we chose it as the best Japanese knife in our review list. The knife is perfect for both professionals and demanding amateur cuisine lovers and the owner of this beautiful knife will not be disappointed!
Next is the ZELITE INFINITY Santoku Knife. They are among the best Santoku knives available on Amazon. If you’ve always wanted to add refinement and style to your kitchen, or to impress your guests with a visually stunning cutlery, the santoku Zelite INFINITY knife will do just fine. It’s a very nice knife, as you can see from the picture. The knife is made from high-end materials of Super Steel high-carbon stainless steel with 67 layers, a high-carbon layered stainless steel that incorporates a ground hollow blade.
This makes the knife razor sharp, non-stick, durable and resistant to stains and rust. It is a high-performance knife with minimal cut resistance and superior quality materials. With a measure of 18 cm, it is ideal for large hands and it could cut a large roasted chicken easily, without too much pressure.
– Minimum cutting resistance, balanced weight and quality materials. – Delivered in a nice packing box.
– Rounded and riveted handle. Comfortable grip for comfortable use. Triple handle riveted and forged for Strength and durability. Mosaic Rivet 3 metals Zeline Infinity. Rounded ergonomic handle, for a safe and comfortable grip. Conical shape, total comfort, perfect balance.
– Incomparable performance and high-end packaging. Serrated Edge blade – 14 cm, non-adhesive for maximum safety. For slicing citrus, cheese, sandwich, bread, steak, tomatoes, etc. and excellent cutting precision. Clean cut for every use.
5. Japanese DALSTRONG Gladiator Chef Knife
The design is more elaborate and the materials which are used are of excellent quality. It is satisfaction guaranteed or you will be refunded (it is guaranteed to last for life by the manufacturer)!
The blade is made of stainless steel with carbon, which makes it very sharp. The edge of the blade is polished by hand on each side with exceptional care.
It is also made to be resistant to stains and moisture. The knife is hand polished to a mirror finish. The handle is made of Black Pakka wood, which gives a very professional touch to the overall feel of the knife. The weight also remains reasonable and is easily handled.
It is designed with three rivets that will allow a better grip, without any feeling that the knife slips from your hands. So, it’s easy to handle, even for a beginner cook. The blade is curved enough to cut small veggies, and wide enough to cut meat and.
It is regrettable, however, that it is easily scratched, which can be a problem with any steel knife. Be careful, though, when sharpening and cleaning it.
Some may also have a little trouble with the location of the finger guard, which placed just below the edge. As for the flexibility of the blade: it will allow you to cut small sized foods, but depending on the preferences, one might prefer more rigid blade for chopping meat for example.
What are the Different types of Best Japanese Knives for your Kitchen?
Japanese knives differ in size, shape and use. It is therefore important to choose the right model in order to optimize your work in the kitchen. In Japan, there are literally hundreds. Some are very versatile, others are specifically designed to cut a single type of food. So, it is important to make no mistake when buying such knife… are you a little lost? No worries, you can find the main types of knives below.
Different Japanese blades
Homogenous steel blades are the entry-level blades. They are often made of stainless steel (which means stronger), some are also made with non-stainless steel blades. So, it is necessary to be careful when buying as the longevity and the quality of the knife will not be the only concern when choosing one.
How to use a Japanese kitchen knife: the 3 golden rules
Rule 1: never move sideways
Avoid lateral movements with the knife as these can damage your knife. Instead, movements from top to bottom are used to keep the edge of the blade sharp for longer.
Rule 2: the Japanese knife, is an utensil which has to be handled gently
The Japanese knife has a very fine blade. This is what allows it to cut precisely all the food you throw at it and especially useful if you make Nigiri Sushi or any other type of sushi. Care must therefore be taken not to put too much pressure on the blade when it is used.
Similarly, in order to maintain its effectiveness, a plastic or wooden board is preferred for cutting food. These materials are less hard than glass or marble and will exert less resistance and wear on the blade.
Rule 3: beware of foods that are too hard
Although the high quality Japanese knife is a strong and durable tool, it is not suitable for cutting hard products. It should not be used on bones or frozen foods. This is about making your investment last longer over time.
How to maintain and sharpen a Japanese knife?
To always have a sharpened Japanese knife, you need to sharpen your blade regularly on a stone. If it is used daily, do not hesitate to use it at least once a week. To find out if your knife is sharp, place the blade on your finger. Be careful not to cut yourself, the objective is simply to apply a slight pressure in order to make sure that the sharpness is right.
For hygiene reasons, do not forget to clean your Japanese knife after each use. It is best to do it by hand so as not to damage it. So, forget about the dishwasher, which is too aggressive for Japanese blades. The cleaning is important, because it also affects the longevity of the knife.
Japanese kitchen knives are known for their sharp edges. It is therefore important to store them in a closed space and at a height, that is out of reach of children. They should not be stored together with other utensils, otherwise you may injure yourself by searching the for other kitchen tools.