Yoshihiro Knives Review – Read THIS Before Buying!

Kitchen knives hold great significance for aspiring chefs as they reflect their culinary skills. The exemplary knives are an imperative part of every kitchen as they make discrete chopping and slicing tasks convenient for the chefs. If you are also serious about meal preparations and cutlery, then it’s vital to get your hands on some high-grade cutlery pieces. That’s exactly what Yoshihiro offers. It is a Japanese brand which is well-known for forging handcrafted traditional knives and has been in the blade craft industry for over a century now. Let’s get acquainted with some of their famous knife creations. 

Table of Contents
  • Highly functional design
  • Durability of edges
  • Comfortable to grip
  • Ultra-sharp blades
  • Traditional magnolia handles
  • The knives are big and heavy which might not be the preference of some amateurs
  • 4.9/5.0

It is considered to be one of the best Sushi knife sets on the market. The set incorporates three knives- standard size Yanagi, Usuba and Deba forged by using Shiroko high-carbon steel. The sharp edges score 62 on the Rockwell hardness scale, which is quite expected considering that these blades are intended for genuine Sushi devotees and that they come at a precarious cost. Each of them is designed for a specific purpose. 

The White Steel Yanagi Sashimi Japanese Knife is intended for sushi and sashimi chefs. With its single-edged cutting blade, this knife daintily cuts through the skin and the flesh of a fish effortlessly and without trading off the taste and nature of the structure. In conventional Kasumi craftsmanship, this knife was manufactured by layering gentler steel over a hard steel center.

On the contrary, Usuba knife is treasured for its capacity to hack through root vegetables to daintily cutting sensitive tomatoes. It is mostly used for preparing greens for a salad and cleaving vegetables for the main course. The simple kitchen tasks are elevated using this handcrafted knife which offers great functionality.

The Deba knife is a substantial knife that was made to filet and butcher the entire fish. The weight of the Deba knife permits it to slice through the heads and bones of a fish, and its smaller pointed tip is used for filleting the flesh from the bones. It can be utilized for chicken and meat, however, we don’t recommend this knife for slicing through large bones.

What makes these knives so unique is their solid multi-layer construction which makes the edge highly durable and ensures to sustain the sharpness of blades for a long period.

  • Solid construction using 16 layers of steel with a core of VG-10
  • Complemented with a premium western handle
  • Ergonomic design
  • Includes all the essential culinary knives
  • Ultra sharp and highly durable
  • Can’t be used on objects such as bones, frozen foods and nutshells
  • Honing requires special Japanese water stone
  • 4.5/5.0

The set includes all the essential culinary knives that are required in every kitchen. A Gyuto 240 and Gyuto 210, these are versatile chef knives that are used for cutting meat, vegetables and fish. The petty is comparatively a small utility knife used for simple and delicate tasks, Sujihiki is a slicing knife used for filleting fish to carving roasts, Santoku is a multipurpose knife featured with a flatter profile and Nakiri is a versatile knife used for chopping root vegetables and for thinly slicing delicate garnishes.

All these knives are integrated with a top-notch western style handle made using mahogany which reaches out to the full tang of the knife and ergonomically offers a comfortable grip for prolonged usage. Moreover, the double-edge blades are forged using VG10 16 layers Nickel Hammered Damascus Stainless Steel which is well-known for its sharpness and durability and the hammered texture eliminates friction as well keeping the food away from sticking to the blade.

To sustain the quality of these knives for extended periods of times, keep them away from the dishwasher and avoid using any low-quality sharpening steel for honing the blades. Instead, look out for a high-grade Japanese water stone to ensure ideal and safe honing.

  • Blade construction with VG-10 stainless steel which ensures extra sharpness accompanies with excellent edge retention.
  • Ergonomic design
  • The handle is manufactured with pure Mahogany wood offering a bright finish
  • Can be used for multiple purposes
  • Expensive as compared to the other similar Japanese knives
  • Doesn’t come with a warranty
  • 4.7/5.0

It is considered to be the traditional Japanese multipurpose chef knife that is specially designed for home use. It is suitable for a wide range of kitchen tasks including slicing, chopping, dicing and mincing of vegetables, fruits, boneless meats and fish. The knife features a three-layer solid construction with a VG-10 Japanese stainless steel core that stands at 60 in the Rockwell hardness scale. It simply concludes that it is exceptionally sharp, can hold its edge for quite a long period and is extremely durable as well. 

Considering the outer side of the blade, it is forged with a 16 layer hammered steel which stylish as well as highly functional. It efficiently eliminates friction and keeps food away from sticking to the edge of the blade.

The handle of this knife is constructed by using famous Mahogany wood, which offers it an appealing look while maintaining an ideal balance and comfortable grip so that it can be used for a longer period without any discomfort.

It is handcrafted by the skilled artisans in Japan and we recommend this knife for the amateur chefs who are highly obsessed with the traditional Japanese knives. Also, avoid using low-quality stones for blade sharpening and try to use only high-grade whetstones.

  • Can be used for various kitchen tasks
  • Looks incredibly stylish
  • Ultra-sharp 
  • Highly durable and featured with a comfortable grip
  • Full tanged for an ideal balance
  • It might rust due to its high carbon property
  • 4.9/5.0

Yoshihiro Gyuto knife is one of the most versatile Japanese knives and is an ideal fit for the buyers who are looking for a top-notch knife that is not too exotic. It is perfect for slicing, dicing and chopping fresh vegetables to carving a roasted chicken straight out of the oven. 

The knife is featured with a 3-mm spine, a slight curve near the end of the blade and is specially designed for the western users. It is also integrated with an ergonomically designed mahogany handle which is simple yet stylish and offers a comfortable grip for prolonged usage. It’s forged full-tang blade is supremely sharp and can hold its edge for a longer period. 

It includes a VG-10 cutting center that scores 60 on the Rockwell hardness scale and a water-safe cladding that can withstand ordinary wear and thorough kitchen use. What truly makes this knife stand out of all is its user-friendly nature, as it includes a twofold 50/50 slant at a 15-degree point with a 70/30 pound towards the end of the edge, making it completely able to use both hands.

  • Features a solid construction
  • Extremely durable
  • Offers a level cutting edge for close contact with the cutting board
  • Ergonomic and premium western style handle

Can be used for even the simplest kitchen tasks

  • Not recommended to use on objects like nutshells, bones and frozen foods
  • 4.7/5.0

This knife is gaining a lot of popularity and fast becoming a new essential in the knife collection of popular chefs. It is featured with a small cleaver and cherished for its ability to chop through root vegetables to carrying out thin slicing of delicate tomatoes. It is often used for simplest kitchen tasks such as preparing greens for a salad and chopping veggies for the main course meal. 

It is forged with 16 layers of steel following Damascus tradition with a VG-10 core that accounts for supreme performance, beauty and durability. The Nakiri is a Japanese twofold edged knife with a level cutting edge. The evenness takes into consideration the entire length of the knife to interact with the cutting board with each stroke. This is especially useful while chopping vegetables since it dispenses with those flawed cuts wherein fixings are hanging by a string.

Moreover, it is featured with the premium western style handle that offers a full tang of the knife and a user-friendly design for effortless use. Also, the hammered texture of the cutting edge eliminates friction and shields the food from adhering to the edge. To hone the blade, we recommend you to use only water whetstones and avoid using the dishwasher for cleaning the blades. 

Other Brands to Consider

Yoshihiro Knives - A Comprehensive Buying Guide

A Brief History of Yoshihiro

Yoshihiro Knives Review - Read THIS Before Buying!

Yoshihiro Cutlery is a company that specializes in the manufacturing of top-notch handcrafted Japanese knives. The brand has been a leading provider of high-quality kitchen cutlery in Japan for over 100 years now. They began offering knives worldwide in 2008 and provide around 600 selections of Japanese knives to the residents of Beverley Hills, California via their online store. 

Yoshihiro knives are carefully forged by Artisans with an ancestry spreading over hundreds of years. The roots of the methods used to make Yoshihiro knives goes back to the fourteenth-century medieval Japanese sword smiths who culminated the system of taking care of the fire, iron, and water. 

Over the span of 700 years, these swordsmiths gradually transformed into knife smiths, and the ethos of creating the Japanese sword streamed into the making of Japanese kitchen knives. Since then, Japanese knives has increased a regularly expanding honors from experts and fledgling culinary chefs worldwide from a wide assortment of styles and foundations for its greatness in execution and amazing aesthetics.

Yoshihiro brand holds a wide selection of knives ranging from Honyaki knife series to ZDP-189 Chefs knife series. They are truly a pinnacle of seven centuries of tradition, combining modern innovations inspired from Japanese legacy.

Why you should Consider Buying Yoshihiro Knives?

1. Handcrafted by Skilled Artisans

Yoshihiro knives are forged by the native artisans of Japan who used to be sword smiths perfect in the technique of handling iron, fire and water. Over a span of around 700 years, these swordsmiths deliberately altered into knife smiths and the spirit of crafting swords remodelled into crafting Japanese kitchen knives. This can truly prove to be a style statement for homeowners that are obsessed with the traditional cutlery. Moreover, the knives are not produced in bulk, rather each piece goes through a lot of forging and testing before the official release in the market.

2. Traditional Design and Proportions

Yoshihiro Knives Review - Read THIS Before Buying!

Yoshihiro knives clearly stand out of all their western counterparts in terms of the design of the blade, weight of the knife and handle to blade ratio. Most of their traditional knife designs are integrated with single ground blades suitable for right-handed users. They are sharpened around 18 to 30-degree angle, whereas the Sushi knives are honed as acutely as 10 degrees. Moreover, they are light in weight as compared to most of the other Japanese knives and are full tanged that maintains an ideal balance and magnifies the knife strength as well.

3. Priced Reasonably

The wide range of Yoshihiro knives is priced moderately unlike some of the other hyped-up Japanese knife brands. The knives ordinarily range somewhere between $134 to $189, which is quite reasonable for the buyers who are ready to pay for the quality and functionality that they are getting in return. The brand offers the high-grade and exceptional knives and are mostly preferred by well-renowned chefs worldwide who have got great culinary skills and a high command over Japanese traditional knives.

4. Extremely Sharp Right Out of the Box

Yoshihiro Knives Extremely Sharp Right Out of the Box

Some of the traditional Japanese knives require sharpening with a whetstone before their first use. But, that’s not the case with Yoshihiro knives. They come pre-sharpened and have the ability to nurture their sharpness for extended periods of time. Despite this, they too require occasional edge maintenance to remain sharp after their prolonged usage. Sharpening knives at home may seem a daunting task to you. Therefore, you should consider going to the local cutlery store or you can use a good quality Japanese Waterstone at home as well, only if you have got the ideal sharpening skills. You can also get an electric knife sharpener to avoid this hassle.

5. Versatile Gyuto, Santoku and Nakiri Knives

You probably won’t get a western-style chef’s knife in the collection of Yoshihiro knives. Instead, you can get your hands on the versatile Gyutos, Santoku and Nakiri knives. Gyutos are used for a similar range of kitchen tasks as their western counterparts and have a similar appearance as well. But, they tend to be lighter and thinner and are forged with slightly hard steel. 

On the contrary, Santoku is an all-purpose knife featured with a round tip and is mainly used for cutting fish, meat and vegetables. Nakiri is integrated with a small cleaver and a blunt tip. It is essentially used for chopping through root vegetables and thinly slicing dainty tomatoes.

6. Excellent Customer Support

Mostly handcrafted knives come with various downsides no matter how skilled the artisans are. But fortunately, with the knives of Yoshihiro brand, you need not worry about it as it is very rare that you receive any defective knife. If it does happen, then you can surely contact them for a replacement. They offer great customer service and would be more than happy to replace your defective knife at no cost. You just need to send them some pictures and your job is done. They are astonishingly empathetic and support their customers through the intact return procedure.

Conclusion

After delving into the extensive reviews of Yoshihiro knives and detailed buying guide, you must be cognizant of every single aspect about them. They may seem a bit steep to you at first, but there are of course strong reasons following that price tag. The knives consolidate versatile features and strong construction which makes your investment pretty worthwhile. Also, if you own them, then there is no need to buy new knives anytime soon as they can sustain their sharpness for a longer period of time. So, they can save a lot of time as buying new cutlery every few months can be quite arduous on your wallet.

Related Posts

Leave a Comment