Set of 7 Best Japanese Knifes 2020

With their beautiful and attractive design, Japanese knives cut better and tend to break if you are not careful while cutting. Thanks to the hard cutting edge and thin, narrow blade, most Japanese knives are ideal for cutting vegetables or fish. All over the world, Japanese knife sets are highly appreciated by professional chefs and even amateurs. If you ask which are the best Japanese knives, it will be difficult to make a selection. And of course the knife can be best for you, depending on your cutting skills, preferences and budget. In this article we will highlight a few sets of popular Japanese knives that satisfy the majority.

List of the 7 best sets of Japanese knives you will find

1. Yaxell Super Gou 7 pieces dark green narrow knife block
2. Birchwood Miyabi GS2 7 pieces Knife block set
3. Get rid of the main units of the First 7
4. Eliminate the traditional 10-component knife block set
5. Yoshihiro – Damascus Chef’s Knife Hamed 6PC SET
6. Anso knife set – Made in Japan – HDSeries
7. Ginsu Gurman Chikara Series Forged Steel Japanese Knife 12 pieces

#1. Yaxell Super Gou 7 pieces Dark Green Knife Block – Top Reward Japanese Knife Block

The set of 7 blocks of dark green Yaxell Super Gou knives is very popular with chefs who like to use Japanese knives. The knife is sufficiently sharp, which is one of the reasons for its popularity. This knife set is made of SG2 stainless steel based on microcarbide powder, alternately coated with 160 layers of mild and hard stainless steel. Due to the fine-grained carbon steel, the risk of rust formation is very small. Fine-grained steel is used at higher strength and purity temperatures.

The knife is designed to be extremely strong and has a sharp edge. The knife contains a drawing of Damascus. The knife handle is made of black and red resin and Micarta cloth containing three FDA-approvedstainless steel rivets. The canvas is painted black and red, which increases the chance of durability. The lid of the knife handle is made of 18/10 stainless steel, which guarantees the balance of the knife and the holder.

Main Features

• The knife set consists of a 9-inch bread knife, a 3.25-inch parking knife, a 6.5-inch hollow edge Santoku knife, an 8-inch cook’s knife, a 6-inch utility knife, a 6-inch black ash knife block and stainless steel kitchen scissors.
• The knives should be cleaned with a mild detergent, warm water with a blade angle of about 12°, cooked in the most popular city Sheki in Japan, which offers a lifetime warranty.
• The main feature of the knife consists of 80 layers of hard and mild stainless steel on both sides, giving a total of 161 layers.
• The knife handle is made of black and red resin and Micarta cloth, which contains three FDA approved stainless steel rivets that make the knife handle stronger, more stable and more balanced.
• The knives are made of Japanese SG2 microcarbide stainless steel powder, Kanji cut on a 63 Rockwell hardness knife.
• 80 variation layers of hard and soft stainless steel
• The handle of the knife is made of black and red resin and micarta cloth.
• The blades are made of SG2 microcarbide powder of Japanese stainless steel.
• More expensive than other similar Japanese knives.

# 2. Birchwood Miyabi GS2 7 pieces Knife block set

Miyabi is one of the most famous brands, known for its famous knife design. With the new Miyabi generation, the Miyabi Birchwood GS2 was presented for its excellent design. Miyabi produces this knife set by combining a unique design with the best technology. The solid core of GS2 steel is laminated with 101 layers of Katana Edge with a sheet pile pattern. CRYODUR blades are known for their exceptional sharpness and the brilliant design of their endurance and work on thin ice.

Miyabi birch knives were prepared according to the historic Honbadzuke three-step method. Miyabi pays a lot of attention to the precision of blade sharpening. The balance of the blade is completed by a D-shaped handle of traditional Japanese birch from Karelia (Mazur). The wooden pattern makes the handle easy to handle and prevents the knife from slipping. The knife is cooked in Sheki, Japan’s most famous city.

Key features

• 7 pieces are made of 9 inch sharp steel, a 9.5 inch bread knife, an 8 inch cook’s knife, a 6 inch kitchen knife, a kitchen scissors and a bamboo block.
• Contains an ice hard Rockwell 63 CRYODUR blade.
• Thin profile of the Japanese leaf
• 101 GS2 coated steel
• Three-stage Honbazuke process with 9.5 to 12 degrees of manual refinement.
• Solid GS2 steel core laminated with 101 layers of damask floral motifs.
• Miyabi CRIODUR sheets cooked according to the historical Honbe-Juke method
• Traditional Japanese Karelian birch (Mazur) round handle knife
• A knife that was cooked in Sheki, the most famous city in Japan.

#3. Get rid of the main units of the First 7

This set of blocks is ideal for a beginner who is working in the kitchen for the first time. This set consists of a 9 inch bread knife, an 8 inch cook’s knife, a 4 inch cutting knife, a 6 and a half inch utility knife, kitchen scissors, peeling steel and a knife block. The complete knife set ranges from 14-3/5 by 5 by 12 inches. Overview

Each sheet is made of VG10 steel, damascus stainless steel with 32 layers and amazing precision. When knives are hammered by hand, a hollow surface forms, minimising the knife resistance that occurs when cutting food and also preventing food from sticking to the blade surface. The handles of the knives are made of high quality Pakka wood and have a walnut finish which makes the knife easy to grip. The Shun logo is on the lid of the knife handle.

Main functions

• The 7-position knife contains 11 slots in the knife block.
• This set consists of a 9-inch bread knife, an 8-inch cook’s knife, a 4-inch cutting knife, a 6-1/2-inch serving knife, kitchen scissors, peeling steel and a knife block.
• The blades are made of Super-VG-MAX steel, 32-layer Damascus stainless steel with amazing precision, the handle is made of pakka wood with walnut finish and double tilted at 16 degrees.
• The knife set also consists of sharpening steel with sharp edges.
• Each knife is made in Japan and hammered to give a chromed surface, each dent is designed to minimize resistance, and the food can be easily removed.
• The 7-position knife contains 11 slots in the knife block.
• Made of 32-layer cushioned stainless steel with amazing precision
• Hand washing and air drying is recommended.
• Limited lifetime warranties

#4. Away with the classic 10-component knife set

The handles of this classic knife are made of D-shaped PakkaWood ebony and the blades are in Damascus dress. Sharp knives are most effective. VG-MAX steel has the incredible cutting edge of knives. The blades of the knife are made of Damascus stainless steel and the inserts are durable. The bead splinters are designed in a smooth overflow with layers of steel.

Main features

• This set of 10 knives consists of a 5-inch hollow blade Nakiri knife, an 8-inch cook’s knife, a 7-inch Santoku knife, a 4.5-inch Honey Suki knife, a 9-inch hollow blade cutting knife, a 9-inch combination sharpening knife, a 6-inch multi-purpose knife, a 3.5-inch parking knife and Shun multi-purpose kitchen scissors.
• The 10-piece Shun Classic series also comes with an impressive 13-slotted bamboo block.
• The handles of the knives are made of PakkaWood ebony in a D-shape, making them durable and moisture-resistant.
• The knives are ground by hand at an angle of 16° on both sides.
• A knife that was cooked in Sheki, the most famous city in Japan.
• The blades are stainless, sharp and resistant.
• comes with a limited lifetime warranty
• Knives should be washed by hand with a mild rinsing soap and dried immediately.

#5. Yoshihiro – Damascus Chef’s Knife Hammed 6PC SET [Most Traditional Japanese Knife]

This knife made of 16 layers of steel, manufactured in the tradition of Damascus with the core of VG-10, combines the best features, the decoration is elegant and has a unique value. This set of knives is the perfect place for a chef to start his culinary journey.

Although the knife was made in Japan, the handle is made in the western style. The nature of the blade is clogged to reduce friction and also to prevent food from sticking to the blade. Yoshihiro knives are handmade, so they have a unique design compared to other traditional knives. Japanese knives have a sharp edge that needs to be treated correctly.

Main functions

• This knife, consisting of 7 sets, is made of 16 layers of steel and follows the tradition of Damascus with a VG-10 core.
• This set of knives can be used for all kinds of kitchen work, from dicing to cutting all kinds of vegetables and chickens.
• Although the knife was made in Japan, the handle is made in the western style.
• The set of 6 knives consists of 2 Gyuto chef’s knives, an 8.25 and a 9.5, a Nakiri vegetable knife 6.5, a pet knife 5.3, a Santoku multipurpose knife 7 and a Sujihiki cutting knife 9.5.
• These knives are made of 16 layers of steel in the tradition of Damascus with a VG-10 core.
• The handle is made in the western style.
• Knives should only be washed and dried by hand.
• Do not use knives on objects such as shells, bones or frozen foods.
• The sharpening and grinding of knives may only be carried out with water-based paint.

#6 Enso knife set – Made in Japan – Series HD [ Japan’s most popular knife series].

This set of Enso knives is specially designed to cut and chop all kinds of vegetables, fruit and other items into dice. Thanks to its curved shape, all types of herbs and spices can be easily cut. Enso produces these knives in Sheki, Japan’s most famous city. This city has an incredible history and culture of sword and knife making. Seki’s knife makers use their knowledge to produce high quality knives that are comfortable and valuable in our daily lives.

Main functions

• This knife set consists of a 6 inch utility knife, an 8 inch cook’s knife, a 6.5 inch Santoku knife, a 9 inch bread knife, forged stainless steel and a thin knife block with 6 slots.
• The blades are ground by hand to approximately 12° and the Rockwell hardness to 61°.
• The knives are made of high quality VG10 l Japanese knives to ensure excellent control over the cut; each knife has an amazing Tsuchime finish.
• The 37-layer knives made of stainless steel VG10 are hammered into a sugar finish.
• The knives are made in Japan’s most famous city, Sheki.
• The knife set contains double cone knives for the right and left hand.
• The handle of the knife is made of black micard cloth with three types of stainless steel rivets.
• Knives should only be washed and dried by hand.

#7. Ginsu Gourmet Chikara Series Forged 12-piece Japanese steel knife set

Chikara knives are made of Japanese steel, which is known for its resistance to rust and stains, has a sharp edge and is stronger than other knives. With this Ginsu knife, Gourmet Knife you can easily dice, chop and chop any vegetable, fruit, etc. This knife set comes with a smooth bamboo block to give your kitchen a glamorous look.

Main Features

• This set of 12 knives consists of a 5 inch serrated knife, a 3.5 inch cutting knife, a 7 inch Santoku knife, a peeler, four steak knives, an 8 inch cook’s knife and scissors.
• The Ginsu Gourmet Chikara series is also accompanied by a beautiful block of bamboo.
• The blades are perfectly designed for balance and a powerful grip, making them comfortable for the user.
• The knives are forged from tip to shaft in high-quality Japanese stainless steel.
• Ginsu knives are sharp and require little care.
• The kit is covered by a limited lifetime warranty.
• High quality knives
• Low maintenance costs

Why is a set of Japanese knife blocks so suitable for the kitchen?

Japanese knives are light compared to western knives. Most knives are handmade in the famous Japanese city of Seiki, which has a history of making samurai swords. The craftsman is very experienced and well known all over the world. Knives are also known for their strength, swords, chisels and wooden surfaces.

The new technology combined with the historical experience of the master gives a brilliant result that makes the knives popular all over the world. Japanese knives attract attention because of their steel treatment, technology and history.

Japanese knives are thinner, sharper and harder than western knives. The slim shape of the blades, the sharp blades of high quality steel and the strength of the blade edge make it popular.

The origins of the Japanese knife go back to Sakai, where it was used to cut bread in the 14th century. In the last century a samurai sword was made. Steel knives were invented in the 16th century. Made for centuries. The foot trade developed from 1603 to 1868.

Currently, the popular Seki cutlery and Gifa rice are used in Japanese cuisine. Most Japanese knives are made in Sakai, Osaka, Seki, Gifu, Sanjo, Tsubama, Osafuna, Wakayama, Toyama, Tanegashima, Tokyo, Miki and Toza.

What is the best angle to sharpen the Japanese knife

The Japanese knives are made of hard steel, which starts at 60HRC, so the knives have to be sharpened at a very small angle. Regular cutting edge of Japanese knives – 30 degrees. To sharpen a Japanese knife it must therefore be between 15° (30°/2).

When do you decide that your set of Japanese knives needs sharpening?

To prevent accidents, it is advisable to sharpen the blades regularly or at least once a week. With a blunt knife, the user must apply pressure when cutting, which can lead to an accident. When sharpening the knife, it is unwise to wait until the last moment. It is much more convenient to wear a moderately sharp knife than a blunt one.

It is much more convenient to use a ceramic sharpener for the daily maintenance of a sharp knife.

Some tips for using theJapanese knife block kit .

In order to use the full potential of Japanese knives, they need to be treated properly. Just follow the points below;

• Use the right type of knife for the right use, e.g. for bones, choose a knife for bones, for sharpening, use a knife for sharpening and for meat, use a cutting knife.
• Avoid using the knife from the side.
• Avoid hard seeds, rust, bones and frozen products.
• Be sure to use a wooden or plastic cutting board.
• Be careful not to use more force than normal when something goes wrong.

FAQ:

How often do you sharpen Japanese knives?

The knife should be lightly sharpened before use, after which you can sharpen it daily or weekly. Here’s a guide to sharpening a Japanese knife.

Can you put Japanese knives in the dishwasher?

Avoid washing the knife in the dishwasher as this may damage the cutting edge of the knife and cause discoloration of the blade. In the dishwasher, intense heat and strong detergents can damage the edge of the tray. You can simply wash the knives in hot water and dry them carefully with a towel.

At what angle should the entire blades be sharpened?

The Japanese knives are made of 60HRC hard steel, which means that the knives have to be sharpened at a very low angle. The usual sharpness of Japanese knives is 30°. To sharpen a Japanese knife it must therefore be between 15° (30°/2).

Single or double cone Japanese knives ?

Japanese knives have a cutting edge so that they are sharp and require less pressure when used.

How do you remove rust from a Japanese knife?

To remove rust you only need three different things to quickly remove rust stains from your knives: white vinegar, a large cup and a scouring sponge. First fill the glass with such a quantity of vinegar that the whole blade of the knife is soaked. Keep the knife in the vinegar for at least five minutes. Remove the knife from the solution and use a sponge to remove the rust from the knife.

 

 

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