The Japanese chef knives are made with forging iron and carbon steel together. Iron allows the blade to be more flexible which makes it more durable, and the hard carbon steel allows the blade to be thin. On the other hand, stainless steel knives cannot be sharpened in the same way. This...
One thing to note is that many Japanese knives are single-beveled, meaning they're sharpened on only one side of the blade. This gives better control, as long as you're cutting in the right direction. (Single-beveled knives are made to be used either right- or left-handed and not both...
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but it's a bit longer and not as tall. Tojiro is an excellent and reliable brand, and its DP Gyuto performed so well in our tests that it ranked well among all types of Japanese knives. We sliced through a piece of paper when it was out of the box, then again after all rounds of...
It’s one of the best Japanese knives on the market everyone can get. Pros: The Yoshihiro VG10 is a double bevel knife. Left and right-hand users can use it The knife comes pre-sharpened Edge retention of this knife is good. The edges can maintain their sharpness for a long time The...
If you are a knife enthusiast, you are probably in love with the brand Spyderco. Spyderco knives are what got me hooked with knives. So for me, doing the “best of” for a brand like Spyderco is pretty challenging. This company is one of the most popular and reliable brands when it ...
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Many, many gallons of ink (or kilobytes of letters?) have been spilled aboutBenchmade’s 940series of knives. They’re considered by a lot of enthusiasts to be one of thebest EDC knivesin the world, and with good reason. They’re also arguably the flagship ofthe brand. The Osborne-desi...
In-Depth Reviews of Our Favorite Japanese Sujihiki Knives 1. Miyabi Fusion Morimito Edition 9-Inch Slicing Knife A member of the Zwilling Group, the Miyabi brand is Japanese designed and crafted at the Zwilling factory in Japan. In our tests, we found that models from the Fusion Morimit...
Japanese-style chef's knives tend to be lighter and thinner, with a blade that's straight across the bottom and lends itself better to up-and-down chopping than a rocking motion. Thanks to the more precise blade, this style gives you more control and can make thin slices easily, but it...