Best budget Gyuto Knife | Buyer’s Guide

best gyuto knife

Do you wish to use an all-purpose knife that the chefs around the world favour? Gyuto knives are one of the very popular knives which have a sharp tip and a wide blade which helps to transfer the chopped food. It is a versatile and durable choice as they fit into several duties in the kitchen and just not only for professional cooks; known for its ability to slice through beef and many other types of meats.

 When comparing the gyuto knife to the chef’s knife, we find that gyuto knives are shorter, thinner and more durable than chef’s knives, with the steel that holds its edge longer. Gyuto knife is one of the Japanese knives that has gained popularity all over the world due to the all-purpose nature of its blade. Gyuto knives can be used for a variety of kitchen tasks like cutting, mincing, chopping, dicing and slicing. It is the one handy knife that all the chefs will possess even if they do not own a complete knife set. 

Japanese gyuto chef knife are incredibly sharp as they are made by skilled artisans who are experts in this field, thus, these blades retain their sharpness for a very long time and it doesn’t matter under which brand it has been manufactured. The best feature about the gyuto knife’s blade is that there is no additional expense of getting it sharpened professionally, instead, readily available sharpeners like whetstones and sharpening steel rods do the job. The premium quality materials used to make the blades of gyuto knives allows easy care and maintenance; their superior designs make them suitable for the kitchen cutting tasks; they have a low rate of wear and tear as compared to other knives. 

Gyuto knife is a type of Japanese knife; in Japanese, gyutou or gyuto means beef sword because it was originally made for this reason. However, its design is based on the Western philosophy of creating a multi-purpose knife, a knife that can handle various tasks. Traditionally, Japanese knife design is very specific for each task, far exceeding our habits in Western countries. In Western countries, chef’s knives are used for 90% of food preparation tasks. However, there are still some differences. Gyuto has less curved edges and thinner, sharper blades. Therefore, it is still clearly Japanese. Thanks to this ingenious design, Gyutos is very popular in Japan and the United States, suitable for chefs looking for sharp edges that can perform various tasks.


Gyuto knives come in four types including: 

  • Gyuto SG2 Steel Vs. Gyuto VG1O Steel

SG2 high carbon steel is a powder metallurgy stainless steel that can maintain small angle edges well. This type of steel is popular for its extra toughness, which is why the steel has excellent edge retention. Due to its unique properties, steel is also commonly known as super steel. SG2 also contains additional vanadium, making it more resistant to wear. In turn, this makes the steel easy to sharpen and maintain. As we all know, blades made of this steel can be used for a long time. 

VG10 is also a high-carbon stainless steel, and its performance is not much different from that of SG2 steel. However, compared with SG2 steel, the hardness of VG10 is lower. The Rockwell hardness of VG10 is about 60-62, while the Rockwell hardness of SG2 can reach 64.

  • Chef Knife vs. Gyuto Knife

Ideally, the similarity between Gyuto and chef’s knife is that Gyuto is the Japanese version of Western chef’s knife. These knives are very similar in shape and purpose. Although it is difficult to distinguish them, it must be noted that since Gyuto knives are more prone to bend and chip, you should not use them for tasks such as chicken deboning.

If you want to know which type of knife to choose between the two, you need to know that any kind of blade is efficient and reliable for normal kitchen tasks. If you want a complete and comprehensive cutlery series, you should consider buying both of these two blades.

Miyabi Chef’s Knife 

This knife is simply a work of art. It is hand-made with high-quality materials, from birch handles to the true contours of Japanese blades. In addition to its impressive appearance, this knife is alsoMiyabi Chef's Knife  synonymous with business. The construction of this knife is amazing. High-quality steel is one of the strongest steels in the industry of making blades. The sharp edges will give you a clear cut every time. Miyabi’s innovative ice hardening process can lock the blade’s lasting sharpness. It is a must-have for any chef, whether at home or in a restaurant, it is meant to be unforgettable for a lifetime.


  • The dimensions are 17.25 x 3.25 x 1.38 inches, weighing 1.35 pounds in size 9 inches
  • Manufactured by Miyabi, stainless steel allow
  • Authentic thin Japanese blade profile
  • Karelian Birchwood handle, handcrafted in Seki, Japan
  • Lightweight and versatile,Excellent for precision cutting

Shun Classic 8” Chef’s Knife with VG-MAX Cutting Core, Cutlery Handcrafted in Japan

The Shun Classic 8 Inch Chef’s Knife is a staple in every kitchen. It is a universal blade that can be used for various cutting tasks. With its slightly curved blade, the Shun Chef knife easily penetrates fresh herbs and is also easy to chop. The size and width of the blade make it an ideal tool for preparing proteins, fruits, vegetables and many other foods. The blade is made with Damascus layer technology and consists of a total of 69 layers, 68 layers of staggered steel, and a proprietary VG MAX core. VG MAX steel contains additional chromium, carbon, tungsten, and cobalt to improve strength, durability, sharpness, and corrosion resistance.

Shun Classic 8” Chef’s Knife

Shun knives are handcrafted by Japanese experts and are a harmonious combination of ancient blade-making traditions and cutting-edge innovations. The craftsmanship and quality of each knife attest to the high quality that Shun prioritizes. Without the classic 8-inch chef’s knife, no home is complete. Steel: Patented VG MAX cutting core with 34 layers (68 layers total) of stainless steel Damascus coating on each side.


  • The dimensions are 15 x 5 x 3 inches, in size 8 inches, weighing 7.1 ounces. 
  • Manufactured by Kai, non-serrated carbon blade, ebony coloured pakkawood handle
  • Extra tungsten for a sharper edge, more chromium for corrosion resistance and additional cobalt and carbon for strength and durability
  • perfect for easy cleaning and tough enough for constant use

Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife

Yoshihiro Nickel VG10 Gold Hammered Damascus Gyuto Chef Knife is forged from a curved Western-style blade with an elongated tip for fast cutting. This knife is forged and hammered from theYoshihiro VG-10 46 Layers Hammered Damascus traditional 46-layer steel of Damascus, with a VG10 nickel gold core, and is equipped with a traditional Japanese handmade natural magnolia handle with buffalo horn reinforcement. Comes with a protective wooden sheath called “Saya” to protect the knife and increase its appearance when not in use. The hammered texture of the blade eliminates friction and prevents food from sticking to the blade. Each Yoshihiro knife is handmade by master craftsmen who have created a unique piece of art. Available in 7-inch, 8.2-inch and 9.5-inch, with a limited lifetime warranty.


  • The dimensions are 14 x 0.06 x 1.75 inches, weighing 4.8 ounces, in size 8.2 inches
  • High Carbon Nickel VG-10 Gold Core
  • Double-Bevel blade sharpened to 15 degrees
  • Hand forged cladding with 46 layers of Damascus stainless steel,  is non-corrosive and low maintenance
  • Hammered (“Tsuchime”) finish creates cavities for reducing friction and prevent food from sticking to the blade
  • Traditional Japanese Wa-style handcrafted octagonal lightweight handle

Tojiro DP Gyutou – 8.2″ (21cm)

Although this knife may not be as flashy as more expensive knives, it works very well. This knife is perfect for home cooks who want to buy quality knives at reasonable prices. The uniform edgemasamoto gyuto knife makes it suitable for right-handed and left-handed cooks. To increase durability and toughness, the laminated handle is reinforced and triple riveted to the blade. The value you get from this knife allows you to hone your knife skills without having to buy more expensive products.


  • The dimensions are 13.19 x 2.4 x 0.79 inches, weighing 7.4 ounces
  • Stain resistant chef knife
  • 3 Layered Chef Knife Core
  • Stainless Steel Handle has reinforced laminated material
  • Blade having 13 layers of chrome stainless steel

Japan Bargain 1552, Japanese Gyuto Knife

The JapanBargain 1552 Gyuto 7” chef knife is made of high-carbon and stainless steel. Strength, hardness, and wear resistance are the qualities of high-carbon steel. Stainless steel is highly resistant to corrosion and is extremely easy to clean. This knife features the best of both worlds and will last for years to come. Considering that it is made for slicing and light chopping, it is advisable to not chop through meat and bones because it is not as strong as other high-end blades. As compared to other knives, it feels lighter. It is a single-bevel knife, meaning, sharpened only on one side, so it takes less time to sharpen them. The wooden handle offers maximum comfort and control.

Japanese Chef Knife Gyutou Knife


  • Made in japan, budget friendly, perfect to make sushi
  • The dimensions are 15 x 3.5 x 1.5 inches, weighing 6.4 ounces
  • Stainless steel blade, plastic bolster, wooden handle
  • Rust-Resistant, razor sharp edge, easy to sharp

Masamoto VG Gyuto Chef Knife 8.2 Inch Professional Japanese Chef’s Knife

Masamoto is a Japanese knife maker originally founded over 150 years ago is well known as one of the best knife makers in Japan and is the top supplier of Sushi knives. Made of Hyper MolybdenumMasamoto VG Gyuto Chef Knife Vanadium Stainless Steel, a very well balanced steel. The carbon content is between 0.95 – 1.10% and Chromium content between 13 – 14.5%, making the steel hard and having a fine edge. It has a double-bevel edge but at different angles, approximately one side sharpened at around a 21 degree angle whilst the other at 9 degree angle. This design helps to create a more precise finer cut, the finer side is almost totally flat. The high Chromium content makes this a good stainless steel knife, preventing rust. The blade has a half bolster, full tang into the handle and triple riveted. The handle is durable and very resistant to heat and moisture. For sharpening this knife yourself, do it by hand using a sharpening stone.


  • The dimensions are 13.8 x 2.2 x 1 inches, weighing 7 ounces
  • Manufactured by Masamoto
  • Stainless steel blade, moderately weighted handle,
  • 8.2 Inch Professional Japanese Chef’s Knife
  • For lifetime use, wipe the knife perfectly and store it in a dry place
  • cutting edge is double bevel, suitable for both right-handed or left-handed
  • Rust resistant and easier to maintain

Shun Cutlery Kanso 8-Inch Stainless Steel, Handcrafted Japanese Gyuto Style Chef’s Knife

Shun Kanso 8-inch chef’s knife is handmade in Japan. This multi-purpose blade is very suitable for preparing fruits, proteins, vegetables, etc and is made of AUS10A stainless steel with a highShun Cutlery Kanso 8-Inch Stainless Steel content of carbon and vanadium. The double beveled blade with 16 cutting angles makes cutting easy. The handle is contoured tagayasan (or wenge) wood, sometimes called “Iron Sword Wood” in Japan because of its durability. Use this great food prep tool to prepare every dinner, vacation, family meal, or friendly dinner, reducing energy and time in the kitchen. Enjoy the experience of owning high quality knives and give the same gifts to your friends at weddings, graduations, birthdays or celebrations of a new home. Collect the Shun Kanso series for the beauty of simplicity. This chef’s knife is a knife that no chef can do without.


  • The dimensions are 13.75 x 1 x 1.88 inches, weighing 7 ounces
  • Plain blade edge, high carbon vanadium stainless steel blade, razor-sharp edge
  • Full-tang construction for strength, balance, and cutting control
  • Wood handle slightly contoured, easy grip to chop, slice, dice, peel, carve, mince and pare comfortably


Before investing in any Gyuto knife or any other blade, you must consider several factors. This will allow you to easily determine which blade is right for you based on your needs. These aspects include:

  • Length- Many people believe that the perfect length of a knife depends on the height of your body. Therefore, the 12-inch knife is very suitable for users who are over 6 feet. Well, this is not always true. You need to choose the length according to the size of the item to be cut and the size of the workspace and cutting board. The long gyuto is not suitable for short cutting boards, while the 8.2-inch long gyuto is short for cutting large items such as cabbage and melons. If you have ever used a chef’s knife, you should know that a length of 8 to 9 inches is suitable for almost all tasks. Therefore, if you are confused or buying gyuto for the first time, please choose a length of 8 inches, and if you are dealing with longer items, please buy a longer length.
  • Profile- This feature only refers to the gyuto’s appearance from the side. It would be either a German or a French profile. The German profile features a large rounded belly for ideal rock chopping, whereas the French profile comes with a bigger flat spot and steadier belly ideal for push cutting. When it comes to gyutos, it is fine to have a profile ranging from the German Shun to flat Takeda. It depends upon your preference to choose the profile that aligns with your cutting technique; it is also better to be prepared to learn the new ones.
  • Price- The top priority should be affordability. Some brands of knives in the market are overpriced because their quality does not match with the price it is sold at. Always consider the quality of the knife and compare it to the price to assess whether the Gyuto you choose is even worth it. You can then draw your own conclusion that the gyuto knife is certainly worth the investment. There are inexpensive and high-end models of these gyuto knives on the market, so we are sure that there is a knife that will suit you. It is important to consider, if you are a kitchen lover or beginner, please choose a cheaper gyuto knife. Once you have mastered the art of using such knives, choose a high-end brand. Since Gyuto knives are of professional quality, you would be expected to pay a little more for a knife than for everyday kitchenware. This is not to say that the most expensive knife is the best. You need to compare the characteristics of the knife, the material of the handle, and the quality of the steel used to make the knife.
  • Material- The material of the blade is another important consideration when buying the best Gyuto knife. Most Gyuto knives are made of VG10 or SG2 stainless steel. Both steels are very stable and durable. As a result, they can last a long time while ensuring that their performance and efficiency remain the same throughout the life of the blade. However, its cutting performance varies. Several standard types of steel were found in these knives. VG10 is a high carbon steel alloy with excellent strong edge retention. SG2 steel is a high carbon steel that contains vanadium, which makes it more resistant to wear. This is a harder steel, but more difficult to sharpen. AUS10 steel is a super refined high carbon Japanese stainless steel that also contains vanadium. Steel can be sharpened and stay sharp for a long time.
  • Handle- Another important part to be taken into consideration is the handle. The two types of handles are the Wa and the Yo. The Wa handle is a traditional Japanese knife handle, which is lighter than the blade. This makes it easier to handle and provides a better balance. This handle is fixed on both sides of the blade with glue. The Yo handle is heavier than the blade, which is the most common type on Western chef’s knives. Chefs who like heavier knives prefer this type of handle. This material is usually made from composite wood and synthetic resin, such as Pakkawood and Micarta, but it can also be made from birch or mahogany. Pakkawood is waterproof to extend the life of knives and prevent bacterial growth.
  • Sharpness and Edge Retention- There are several knife brands and models available in the market which vary in terms of their sharpness and edge retention capabilities from each other. You should settle only on that blade depending on the intended use as well as the ideal degree of sharpness it holds. Obviously, high quality steel edges retain their sharpness for longer, being premium in nature, than low quality steel. The bevel is also considered, whether it is single-bevel or double bevel, i.e. the blade has a sharpened single or both sides. Single-bevel blades are sharper because they only need to be sharpened on one side. This makes the cut more precise and is the type of knife most professional chef’s use. However, most knives have a double bevel.
  • Cutting edge- The angle of the blade is crucial for determining the sharpness of the knife. The edges are measured in degrees. The edge at 15-20 degrees is often the sharpest. Too low, the edges become too brittle. The best gyuto blades are sharp and have very thin blades. The cutting angle ranges from 9.5 to 16 degrees, which means they can cut almost anything like butter. No matter what brand or model you choose, gyutos are very sharp because they are designed using traditional handmade techniques. They even allow you to maintain your advantage for a meaningful period and are easy to maintain. The credit goes to the quality materials used.
  • Cladding- The core steel material of Japanese knives is coated with some cladding materials, which is very common. Only the part close to the edge is not covered. Gyuto knives are no exception here. Cladding provides a different appearance and controls the reactivity of the carbon. It has nothing to do with performance advantages. These are the two main types of siding that gyuto should consider:
  • Damascus- It is very popular, involves bending steel to make layers that provide a quality appearance. Tools with this cladding belong to a higher price range. Damascus has different options. For example, it can be carbon-based or stainless steel Damascus cladding. If you prefer simple sharpening, Damascus carbon is the ideal choice, although it will react. However, to sharpen the core, you may need to remove some parts of the coating.
  • Kurouchi- It is another common siding material with a rustic appearance. There are also different varieties here. It can be painted, sprayed or forged. Usually there is this cladding near the top of the spine and Kasumi finish in the middle area. When sharpening, do not touch the middle area.
  • Tang- Gyuto knives usually have tangs, and this design connects the blade to the handle. There are two types of tang profiles, namely full and push. A full tang means that the blade passes through the entire handle. Both are welded together, representing a high-quality structure, because the blades of most inferior knives loosen from the handle. On the other hand, push tang means a high-end design.
  • Brand and make- Some brands are known for their efficiency, durability and reliability, while others are of poor quality and often fall apart after a few months of use. Therefore, it is important that you only choose brands that are popular for their robustness, efficiency and performance. When you plan to invest in quality knives, reputation is important. You want to make sure that your knife comes from a company that is known for producing quality products.

In the end, adding the Gyuto knife to your silverware collection is a wise choice. The quality and performance of these knives are impressive. The care for each genuine Japanese Gyuto knife is reflected in the quality of performance. 

For chefs who want to have multi-functional blades for everyday kitchen use, Gyuto knives are the perfect choice for them. Ideally, these blades are something that every chef (professional or otherwise) should consider adding to their knife series.

Forging a real Gyuto knife is a long and arduous process, starting from a single piece of high-carbon steel. Experts carefully hammer, bake, polish and sharpen the blades to make exquisite tableware. Since the blade is very hard, it can be sharpened to a very fine, sharp edge. 

Gyuto is a truly versatile knife that can easily handle various cutting tasks. The blade is thinner and lighter than western chef’s knives and can cut various meats and vegetables quickly and accurately. As the name suggests, “Cow Sword”, Gyuto cuts the meat like a dream. For most chefs, Gyuto is versatile and is almost the only thing needed in the kitchen. If you are looking for a knife that can do all of this, this is the one to go for.

Also Check: Best Sushi Knife For Beginners


  • How is a Gyuto different from a chef knife?

A Gyuto knife is shorter and thinner than a chef knife and can hold the edge for a longer time. The lighter weight of the blade marks increased agility and speed in cutting. 

  • What is a Gyuto knife used for?

It was originally designed to cut beef, this knife is great for chopping, dicing, and many other duties in the kitchen. It is considered by many to be a good all-purpose knife. However, heavy duty tasks such as cutting through bones are best done by a meat cleaver or a butcher’s knife. 

  • What size is best?

The blade length can vary from 8 to 12 inches, but the size that would accommodate most users for their tasks is 9 inches. 

  • Why Buy a Gyuto?

The Gyuto knife is produced from exceptionally hard steel, so it is stronger than most other knives available. Due to its durability, it is a low-maintenance blade that doesn’t require as much sharpening as standard kitchen knives.

  • Are Gyuto knives good?

These blades are designed by pro bladesmiths who are well versed and experienced in blade making. You can use them in your kitchen for years and they would not turn faulty or break apart.

  • Why are Japanese knives so good?

The main reason why Japanese knives are good is that they use the best quality materials combined with excellent craftsmanship in making knives. The blades are designed to withstand the wear and tear that comes with consistent use in the kitchen.

Best Nakiri Knives With High Carbon | Buyer’s Guide

Nakiri Knives

The chopping of vegetables is not a task that only the chefs or professional cooks can do. It is an ordinary everyday activity that happens in the kitchen of almost every household everyday and not solely in the kitchens of fancy restaurants. Any sharp knife can cut almost all the vegetables, but when you want to accomplish your work with perfection, then you need to have the right tool for the job, and that can be done with the nakiri knife. The Japanese have known this knife for a very long time now, as they consider it one of the best tools to do their work. The best thing about nakiri knives is that they are readily available in the market for anyone and everyone to purchase. 

The nakiri knife has a long, flat blade which makes it very suitable for you to chop vegetables with, especially the long ones that can be chopped with a long single cut. Even some of the hard vegetables can be easily cut and squashed. The best nakiri knives are also known for being very good for julienning veggies. Often when you have a look at the shape of a nakiri knife, you will notice how your fingers can easily fit around the handle and you do not even have to fear busting your knuckles on the chopping board. 

A dull knife is frustrating as  it can damage the food you’re cutting and it can be dangerous. A dull knife may slip unexpectedly, but it is still sharp enough to cut through. If a knife is dull enough to “have to be sent for sharpening,” it has been dull for a long time and cannot be used. There is no reason to use a dull knife. 

Buying a Nakiri knife will help you make very thin incisions. It has another name too, nakiri bocho, which literally means leaf cutter, which can be a Japanese version of a vegetable knife. Although it can be used as a knife, its main purpose is to give relaxation to you in fruits and vegetables such as ginseng, plump fruits, and hard-rooted plants. All components require various cutting-edge techniques. Nakiri knives are designed to perform these different tasks perfectly.


The Nakiri knife is a classic Japanese knife with straight, symmetrical edges, and is most commonly used for slicing, dicing, and cutting vegetables. Its straight blade is its main characteristic, which favors a specific cutting style. Unlike a chef’s knife that uses a rocking motion, Nakiri is well suited for up and down motions, and is perfect for celery stalks, carrots, onions, leeks, zucchini, and eggplants. This knife is perfect for all your vegetable needs!


  • When you are using a nakiri knife, only then cut an up and down movement. Keep the palm of your hand folded like a claw, gently touch the knuckles on the blade, and then slide the knife up and down in a straight cut. The knife will cut all the vegetables on the cutting board without additional force.
  • Wash the nakiri knife immediately after using it, just as you wash the other knives after being used. If you will have to cut more vegetables later, then make sure to rinse the knife using a fresh kitchen towel before you place it aside. 
  • It is advised to avoid the attempt to cut frozen vegetables because it may lead to damaging or dulling of the blade.
  • It is very important to use the knife correctly and take caution when trimming with it, even though the plan of using a nakiri knife significantly lowers the possibility of accidents. Make sure you have a comfortable and firm grip by maintaining your fingers curled below and utilizing your knuckles as a guide. Also keep in mind to maintain the sharpness of the blade because if it becomes dull, it will require greater pressure at the time of utilisation and may lead to accidents.  
  • Consider picking up a chopping board of fantastic quality so that you can constantly cut with the board on a level surface.
  • Hold the Nakiri knife with your dominant hand, with the palm on the side, the index finger on the knife surface, and the remaining three fingers on the knife handle for a firm grip and precise control, providing a good grip as well as control.
  • Like other sharp knives, you also wish to ensure you are familiar with the traction, so you are able to maintain control.
  • Rubbing a thin layer of mineral oil on your nakiri knife is another step you can consider when you’re done using it. This provides a protective layer and prevents rust.

Shun Premier Nakiri Knife, 5.5 Inch Tsuchime Finished Blade, Wood Handle

Manufactured by Kai, the Premier Nakiri Knife is perfect for cutting thin and sharp vegetables and fruits. This dynamic knife has a 5.5-inch blade and can slide over delicate fruits like crunchyShun Premier Nakiri Knife vegetables like tomatoes. Using layers of Damascus steel to increase strength, the hammer finish not only adds to the beauty of the knife, but also creates a hollow feature that reduces knife drag and  helps in preventing food from sticking to the blade.The gorgeous Pakkawood handles in walnut finish are both sleek and stylish and the shape conforms to the palm of the hand and provides a secure and comfortable grip. The Shun logo is engraved on the end cap, making these knives look beautiful on the inside and outside of the holder. Incredibly thin and sharp blades, elegant finish details, built in the Japanese style famous for Shun, you know that your Premier series knives will be as powerful as your performance in the kitchen, and will be used by the next generations.


  • Manufactured by Kai, sold by Shun, made of alloy steel
  • Non-serrated blade-edge
  • The dimensions are 12.63 x 2.4 x 0.78 inches, weighing 1.6 ounces.
  • Hand washing recommended
  • Limited lifetime warranty

Dalstrong Nakiri Vegetable Knife – 6″ – Shogun Series X – Japanese AUS-10V Super Steel – Damascus – Hammered Finish

Dalstrong nakiri vegetable knife is the ultimate culinary revolution, made with outstanding craftsmanship, cutting-edge breakthrough technology, available in the best material with a performanceDalstrong Nakiri Vegetable Knife that looks good to you and to your wallet. The hand finished mirror polish and sharp scalpel like edge provides an unrivaled performance. It is made with cooled nitrogen, which enhances harness and flexibility and makes it resistant to corrosion. This nakiri vegetable knife features an ultra sharp AUS-10V- Vacuum Treated Japanese super steel cutting core at 62+ Rockwell hardness with edge retention and extraordinary performance.


  • AUS-10V Japanese Super Steel Core, Rockwell Hardness 62+, Hammered Finish 
  • The dimensions are 11.18 x 2.32 x 0.09 inches, in size 6 inches
  • Lifetime Warranty against defects 
  • 66 layers of premium high-carbon stainless steel layers ensure exceptional strength, durability and stain resistance.
  • Ultra-premium G-10 handle is military grade with life-long durability
  • 55mm blade width allows for improved knuckle clearance
  • Renowned Dalstrong customer service

Yoshihiro VG-10 16 Layer Hammered Damascus Stainless Steel Nakiri Vegetable Knife

Each Yoshihiro knife is handmade by master craftsmen who have created a unique piece of art. The VG10 Hammered Damascus series has always been a perennial bestseller combining performanceYoshihiro VG-10 16 Layer Hammered and beauty. This knife is appreciated for its ability to slice tubers to delicate tomatoes. This knife is equipped with a high-quality Western-style handle, which can extend to the entire handle of the knife, and is ergonomically welded by hand, perfect for use. The hammered texture of the blade eliminates friction and prevents food from sticking to the blade.


  • The dimensions are 11.75 x 0.06 x 1.75 inches, weighing 6.6 ounces
  • 3 Layer construction with a VG-10 Japanese stainless steel center core, HRC 60 for exceptional sharpness, edge retention, and durability with ease of sharpening
  • Premium Mahogany wood handle with a full tang for a well balanced construction and seamless use.
  • Excellent for entry level chefs. 
  • Hand wash only and sharpen on quality whetstones
  • Comes ready to use out of the box 
  • 100% handcrafted by skilled tradesmen in Japan, not mass produced

TUO Nakiri Knife 6.5 inch – Vegetable Cleaver Knife Asian Usuba Knife Asian Chef Knife

The 6.5-inch Osprey series Nakiri knife manufactured by TUO is designed with rounded corners, which is safer to use and prevents accidental injuries. The steel is precision processed by high-techTUO Nakiri Knife vacuum heat treatment and nitrogen low-temperature annealing, and the hardness reaches HRC 56±2. The sharp edges are carefully polished by professional craftsmen at 8-12 degrees to improve the sharpness. The handle of the Osprey series of knives is relatively large and round, which is suitable for people with larger hands.

These knife heads are relatively large, and the inclination of the connection between the blade and the handle is relatively smooth, which increases the overall stability and flexibility of the knife. The large, round handle design provides a comfortable environment for use. The sharp blade also keeps you from getting tired while cutting. TUO is committed to providing high-quality customer service and lifetime warranty service, please rest assured to buy and use. If you don’t know what to choose as a gift, try our TUO Osprey series knives. The packaging and materials are exquisite and suitable for gifting to family and friends.


  • The dimensions are 14.37 x 5.16 x 2.2 inches, weighing 14.4 ounces, with size 6.5 inches
  • Made of German DIN1.4116 stainless Steel
  • Rounded corners for safe use
  • Razor-sharp edge, pakkawood handle
  • exquisite packaging and high-quality materials
  • High-quality customer service and lifetime warranty service

Yoshihiro NSW 46 Layers Hammered Damascus Usuba Vegetable Chef knife

Edo Usuba is reminiscent of a small cleaver knife, with a blunt tip that makes it easy to cut the eyes of potatoes. Usuba blade is large enough to chop heavy root vegetables and cut delicate tomatoesYoshihiro NSW 46 Layers Hammered into thin slices. One of the most sought after knives, and one that is fast becoming the new must-have companion to the popular chef’s knife, is the traditional Japanese vegetable knife known as the Usuba. From preparing vegetables for salads to cutting vegetables for main dishes, the simplest tasks can be accomplished with a beautiful and practical hand knife.

This knife is forged and hammered from the traditional 46-layer Damascus steel, with a VG10 nickel gold core, which complements the traditional Japanese handcrafted natural charcoal handle with double mahogany pads on the handle. A protective wooden sheath called “Saya” is included, which protects the knife and enhances its appearance when not in use. The hammered texture of the blade eliminates friction and prevents food from sticking to the blade. Each Yoshihiro knife is a unique handcrafted work of art, created by master craftsmen.


  • Manufactured by Yoshihiro, in rosewood colour
  • The dimensions are 12 x 0.8 x 1.75 inches, weighing 5.1 ounces 
  • Wooden handle, plain blade edge
  • Stainless steel vegetable chef knife
  • Double bolster design 

Wusthof Classic Hollow Edge Full Tank 7” Nakiri Knife 4193-7

Wusthof’s classic Nakiri knife combines the characteristics of a chef’s knife with the versatility of a cleaver. The Granton edge knives are angled on both sides for cutting and shredding. Its sharpness increases by 30% and blade retention time is 30% longer than ordinary Asian style blades. No stick Granton edge forms air bubbles, allowing food to be released from the blade more easily. The meat cuts the deli-thin for sandwiches or for stir-frying. This knife is precision forged in Solingen, Germany, and is made from high carbon unstained steel. The full tang with compression rivets can hold the high impact handle for excellent balance and maneuverability. It is recommended to wash your hands for better care.

Wusthof Classic Hollow


  • Manufactured by Wusthof, stainless steel black nakiri knife
  • The dimensions are 10 x 2.01 x 0.98 inches, weighing 7 ounces and in size 7 inches
  • Hollow blade edge
  • Hand wash for best care
  • Angled on both sides for slicing and chopping

Tojiro Kitchen Knife F-502

Produced by Tojiro, this is a knife that meets various cooking needs. Beautiful and discreet design, sharp scalpel, easy to re-sharp, these knives are made of stainless steel, strong and easy toTojiro Kitchen Knife maintain. These are very popular with chefs, cooking students, or anyone who wants to buy a good knife within a budget. If you are looking for reasonably priced knives made in Japan, Tojiro DP series knives are one of the best value-for-money knives. It has a VG10 cutting core and anti-fouling coating. Tojiro knives are very sharp and can stay sharp for a long time. The eco-friendly wooden handle has been tried and tested and will continue to be used for the entire life of the knife.


  • The dimensions are 11.5 x 2.7 x 0.8 inches, weighing 0.42 pounds
  • Stainless steel silver blade, black coloured handle
  • Perfect for mincing, slicing & dicing vegetables for stir-fry, salads, soups, etc
  • 60 Rockwell Hardness; 9 to 12 degree blade angle
  • full-tang and 3-ply clad construction with a core of VG-10 super steel
  • encased by two layers of highly rigid and rust resistant stainless steel

Mercer Culinary MX3 Premium San Mai VG-10 Steel Core Blade Nakiri Knife

Manufactured by Mercer Culinary, the ergonomic Santoprene handle has been added to provide strong palm relaxation when trimming. Also, the built-in non-slip handle allows you to cut vegetablesMercer Culinary MX3 Premium San even with wet hands. Able to withstand hot and cold temperatures, this Mercer-produced knife won’t break anyway. Made of high carbon forged stainless steel material, corrosion resistant and rust resistant. To ensure greater strength and durability, this nakiri knife is of course the best choice and provides the best balance. To increase stability and long-lasting sharpness, Mercer nakiri knives include a tapered sharp edge. In addition, it can ensure the effectiveness and efficiency of pruning and chopping vegetables to make delicious dishes to invite friends to parties. When you own this product, it enjoys a lifetime warranty, and remember that washing it in the dishwasher will reduce performance due to strong detergents. Wash by hand and store in silverware to avoid injury from sharp edges.


  • The dimensions are 12 x 4 x 1 inches, weighing 5.9 ounces
  • High-carbon steel, Triple-riveted black-coloured Delrin handle
  • VG-10 super stainless steel core with a HRC 60-62
  • 14° razor sharp convex ground edge 
  • Full tang runs the entire length of the handle for superior balance
  • Limited Lifetime Warranty
  • Hand wash knives for blade edge and surface care


Are you wondering what makes a nakiri knife the best knife to chop vegetables? Perhaps, you may not have seen one before because they weren’t as popular earlier as they are in today’s times. They were originally derived from another one of the traditional Japanese kitchen knives, the Usuba. 

Nakiri vs Usuba

Historically, the Usuba uses a blade that is sharpened on one side and requires more skills to use and sharpen it. They are expensive and hence, used for professional purposes only. When we compare a nakiri to an usuba, we can find out that a nakiri is lighter in weight and has the western double bevel, i.e the blade is sharpened from both the sides, and its ease to use makes it a good option even for beginners in cooking. This makes nakiri more useful for most people. 

Also Check: Best meat cleaver knife

Nakiri vs Santoku

The Japanese knife nakiri has another similar knife called santoku. A nakiri knife is nothing but a santoku knife which is without a point and flatter blade.Santoku becomes useful in a wide variety of applications in the kitchen as it helps in slicing, dicing, chopping, and cutting meat, whereas the nakiri is a kind of a more focussed tool, used specifically for chopping vegetables. 

Some of the variables to determine the best Nakiri Knives are:

  • Handle- It is crucial to consider the quality of the handle before you buy a nakiri knife. The knife should be comfortable in dealing and should be able to work well. Consider the fact that the handle should have an ergonomic layout so that it is able to fit into the curves of your hands for an easier grip, thus, helping to move the knife for lengthy intervals. For business purposes, the knife should be easy to slide and not injure the hand. 
  • Blade Material and Finish- A cheap nakiri knife is different from an expensive knife on the basis of its material and finish of the blade. It is because a good steel knife is expensive as it comes with high-end finish. Considering your budget, if you have the money, then buy the steel blade nakiri knife for a better experience. Although, most Japanese knives are not different from nakiri knives, except for the blade finish and design. High carbon steel knives stay sharp longer than stainless steel knives. Although they still need to be sharpened at least once a year, they can easily maintain the required sharp cutting ability. It is also important to note that carbon steel knives are more brittle than stainless steel knives and are more prone to rust. However, you can prevent breakage, rust, and staining by cleaning your Nakiri knife, drying it immediately, and handling it carefully.
  • Blade length- The minimal length of the blade of a nakiri knife is 5 inches. The blade length should be checked prior to buying a nakiri knife as this makes the process of chopping easier and more comfortable, as well as simpler and more secure. 
  • Hardness- Measured in Rockwell, hardness ensures that the Nakiri knife doesn’t have a fragile blade that may split in half when it slips out of your clasp. A Rockwell hardness of 62 and over is regarded as tough, and we’d advise that you stick to this.
  • Durability- Durability refers to how long the knife can last after the first cut. To maximize the service life, nakiri knives generally require careful handling, regardless of the overall quality of the model. The sharpness and hardness of the blade are primary aspects, as is the material and overall structural quality of the handle. However, some blades have obvious craftsmanship, while others lack it, which makes the gauge different. Many of these knives are made with finished pakkawood handles. This wood/resin composite is designed to add durability and water resistance to the parts of the knife that are prone to be worn out.
  • Manufacturing process- Most of the world-class knife manufacturers make their knives manually, i.e. with hands. This helps in detailing and maintaining the quality of the knives. It is not required to produce knives quickly and in masses so that the product reaches the market to be sold, instead the skilled artisans take their own time and precision, through dozens of steps, to ensure that the best quality product reaches the customers. Like all kitchen knives, nakiri can be made by forging or stamping steel into blades. We encourage our readers to seriously consider forging knives because they are generally of higher quality and have a longer life than stamping knives.
  • Price for performance- Sometimes, we see consumers blindly saying “it’s more expensive, it must be better” or “you get what you pay for.” Although both the situations are sometimes correct, this may not necessarily be the case at all times. In some cases, kitchen knives can be sold through different distribution channels, thereby increasing the margin rate, while in other cases, manufacturers can offer better discounts to build a strong customer base. Once you find your budget, the best thing to do is start determining what is important to you and you can check these list items one at a time until you find the best tool for you.


  • What are nakiri knives used for in the kitchen?

A Nakiri knife is specially made for chopping vegetables since the blades will reduce them just without damaging their internal surface. This is going to end in perfectly cut veggies which you are able to cook to the foods that you want.

  • How to clean your nakiri knife?

For routine and regular cleaning, a good wipe with a moist and soft cloth is going to do well. If the blade has oil on it or stubborn residue stuck onto it, then wash it with warm water and then completely dry it with a cloth. Don’t keep your Nakiri knife submerged under normal or warm water for too long that this could invite ancient rusts, forming tough water stains and disintegrating the manager (particularly if it’s constructed from wood). For storage, virtually all high-reputed and quality Nakiri knives will include their sheaths. The knife sheath is the safest spot to break.

  • Why do you need to choose one nakiri knife in your kitchen?

This item is a demand for a kitchen. A complete dinner requires an ideal cutting dish, and the ideal Nakiri knife does the job. It literally enriches the attractiveness of the cut vegetables and meals and does not do any harm to them. Additionally, it provides a nice finishing appearance to the salad to make the food grow more attractive. Thus, the nakiri knife is the best suitable option. 

Best Sushi Knife For Beginners | Buyer’s Guide

best Sushi Knife

As Japanese cuisine is getting popular world wide, so are the sushi knives. But before we begin, let’s get to know what is a sushi knife ?

As the name suggests, a sushi knife is used especially to make sushi, the most popular dish in Japan. Preparing a sushi involves lots of processes such cutting the vegetables finely, cutting the fish comes next then cutting the sushi roll. All these steps require precision, therefore sushi knives are designed in a manner to fulfill the purpose. Sushi knife is an all rounder knife which does it all, therefore it is different from a sashimi knife which is mainly designed for cutting fish. Sushi & sashimi can easily be prepared at home these days but for that you a necessary requirement is a good sushi knife. Let’s find out what is a good sushi knife? 

A sushi knife should be an all rounder for slicing and cutting purposes. A perfect sushi needs all the processes to be perfect as well, hence a good sushi knife is a must requirement. It should be made of high quality stainless steel and should contain carbon as well. This increases the longevity of the knife and prevents it from getting corroded.  Therefore if you want to have scrumptious sushi & sashimi it is advisable to invest in a good sushi knife which will last long as well.

With the increasing popularity of the sushi knives, the market gets flooded with various types of sushi knives but the idea is to choose the best sushi knife. So today we are here to help you  with the guide towards buying a perfect sushi knife : 

Yoshihiro Shiroko High Carbon Steel Sushi Sashimi Chef Knife

The Yanagi is a knife which is especially designed for the purpose of cutting thin slices of fishes to make sushi or sashimi. Apart from providing a razor sharp blade for cutting the perfect slices thejapanese sushi knife knife is also designed aesthetically making it a fine product for its users. The Yanagi knife has been part of the Japanese culture for a long time & is one of their best traditional knives. World’s renowned chefs prefer knives that have been prepared in Japan for their perfection. 

  • Features 

The knife is an excellent choice for preparing the best sushi. The knife has been handcrafted and goes through various processes before reaching in the hands of its users. The blade of the knife is made with superior quality steel which makes it durable. The handle is made out of Rosewood  or Magnolia wood which gives it an aesthetic appeal & helps maintain a firm grip on the knife. The blade is long and wide to provide uninterrupted long and fine cuts. The blade is made of white steel which makes it hard & perfect for long time use. It has beautiful mist shaped patterns on it. 

  • Pros 

    • Handcrafted – The blade is handcrafted by the best artisans in the country with age-old  Japanese techniques. This makes the knife unique altogether and sets it apart from all the other kinves available in the market. Due to its unique style and function it is preferred by its users all across the globe.
    • Beautiful Handle – Though while cutting it is the blade that makes most of the difference, the handle of the knives also matter. The handle of Yoshihiro Shiroko Yanangi knife is made out of premium quality Rosewood and Magnolia wood which makes it look even more beautiful and also makes the product environment friendly. 
    • Razor sharp edge – Yanagi knives are required to have razor sharp edges for cutting perfect pieces of fish & vegetables for making sushi and sashimi. The Yoshihiro Shiroko Yanangi knife has the sharpest blades since it is made from the Japanese techniques itself.
  • Cons 

    • Made out of carbon steel – The blade is made out of carbon steel which does not make it stainless. Thus the blades can get some easy stains in the cutting process.Apart from a few cons, the Yoshihiro Shikoro Yanagi knife is the best option available in the market.

Cangshan J Series 62786 X-7 Steel Sashimi Chef Knife With Walnut Sheath,10-Inch.

Cangshan is a popular brand which designs knives of both eastern & western style and promises the best quality by combining the best material available. The brand is passionate about making kitchen accessories .best sushi knife

The Cangshan J series X-7 Sashimi Chef knife is one of the best sashimi knives in the entire series. Apart from the fine quality it is also beautifully designed. The knife  has won multiple awards also for its superior quality. 

  • Features

The knife goes through a six stage heating process making it hard and extremely durable. It is specially handcrafted and sharpened at an angle of 16 degree per side. Thus its sharpness is incomparable to sharpness of any other knife because it is hand sharpened to a perfect angle. The blade is ten inches long to get the perfect cut. As it is handcrafted by the perfect blacksmiths it promises superior quality to its customers. 

  • Pros  

    • Protective sheath – The knife comes with an extra protective sheath thus keeping the knife safe for a long span of time. The sheath of the knife is beautifully designed as well made out of walnut wood. The sheath also has a magnet thus gets fitted on the knife automatically. For the knife to remain usable for a long span of time a protective sheath is a must. 
    • Exceptional performance – The process that went on into making the knife such as ultra 6 stage heating , hand sharpened to a perfect angle makes it superior in quality & provides extreme sharpness along with hardness. 
  • Cons 

    • Expensive – The knife is a bit on the expensive side as compared to other sashimi knives available in the market. This is owing to its superior quality and the process that goes into making it.Apart from one or two cons the product is customers favorite and has received multiple awards. Also the product comes with a lifetime warranty and is also National Sanitation Foundation certified.

DALSTRONG Yanagiba Sushi Knife 

Dalstrong is a brand which creates premium quality professional knives. It is trusted by professional chefs from across the world. The brand specialises in making different types of knives. The knives are made with various processes thus providing premium quality to its customers. best sushi knife brand

The knives of  Phantom Series are elegantly designed & are ruthlessly sharp. The Phantom series is every customer’s favorite and has an aesthetic look as well. 

  • Features 

This knife is a precision specialist and is the best in the range. The nitrogen cooling process makes the knife extra hard and durable thus it offers effortless cutting. It resists corrosion as well making it suitable for long term usage. It comes with a D- shaped handle which is beautifully engraved as well in Japanese style. The black velvety handle made out of Spanish wood not only increases its beauty but makes it easier to have a firm grip on the knife. The blade is made out of Japanese Aus- 8 steel making it hard as it ranks on 58 in Rockwell Hardness Scale. The steel  also ranks high in terms of ability and productivity.

  • Pros  

    • Luxurious look – The knife with black handle made out of Spanish wood and its rich velvety texture makes it even more lucrative for the customers. The full tang blade also adds to the look of the product. 
    • Durability – The knife is made out of Japanese Aus-8 steel which makes it highly durable and makes it feasible for a long term use. Also Japanese Aus- 8 steel is much easier to sharpen as compared to other steel knives.
    • Protective sheath – The knife comes with a protective sheath which is made out of superior quality polymer. The protective sheath smoothly fits over the knife and protects it from getting rusted easily .
  • Cons 

    •  Maintenance – The knife should be properly maintained and after cutting every time it should be wiped off of any stains and needs to be kept inside the protective sheath.

 Dalstrong has made quite an impact on the market and its global customer base is booming. Chefs from across the world are switching to this brand.

Yoshihiro Aonamiuchi Blue Steel Sushi Knife

Yoshihiro brand specialises in creating handcrafted Japanese knives which are sold all over the world. The knives created come under an affordable price range & the quality offered is incomparable as well. The Yoshihiro brand is one of the leading brands which makes Japanese and they have been in the business for over 100 years. The knives are created in the authentic Japanese style and also handcrafted by the best artisans in the country. yanagiba sushi knife

  • Features

The knife is intricately designed & comes with an elegantly engraved dragon pattern which makes it look bold and stunning. The dragon pattern sets the knife apart from ordinary knives available in the market. The knife is primarily designed to slice thin pieces of fish for making sushi and sashimi. Along with that it can turn vegetables into thin slices as well. The knife is made out of blue steel which ranks it 63 to 64 in  Rockwell Hardness Scale which is much  harder compared to other knives. Apart from that the knife is single edged and very sharp. It comes with a handle made from ebony wood and it is shaped in octagon. 

  • Pros

    • Blue steel – Blue steel is better compared to white steel as blue steel is an alloy of tungsten and chromium to the iron and carbon which makes the tempering process of the knife easier. Along with that the knife holds its edge for a long span of time as compared to knives made with white steel.
    • Hardness – The Aoko blue steel in the knife makes it hard enough when it ranks 63 to 64 in Rockwell Hardness Scale whereas other knives rank somewhere between 58 to 59 therefore it is harder and more durable.
  • Cons 

    • Expensive- The knife is somewhat expensive but is so because of its unique properties. 

Yoshihiro is a brand which keeps the trust of the customers & serves them with quality kitchen equipment. Professionals and amateurs both rely upon the Yoshihiro knives for creating perfect dishes. 

Yoshihiro Cutlery Hammered Damascus Sujihiki Chef Knife, 9.5-Inch

Yoshihiro knives are the best knives available in the market. It creates specially handcrafted knives by the best artisans in the country. The Sujihiki knife is a special kind of knife which is specially curated for slicing and comes with long, narrow blades. The thin blades are required to trim away fat from the knife for sushi

  • Features 

The blade of the knife is made of Damascus steel which is identified by its wavy pattern design. This steel is harder than the rest of the steels and maintains a sharp edge for a long span of time. It comes with a handle made from Mahogany wood, which is a premium quality wood. It is a perfect sushi knife and especially handcrafted in Japan. The blade is made out of VG-10 cutlery grade stainless steel which consists  of 1% Carbon, 15% Chromium, 1% Molybdenum, 0.2% Vanadium, and 1.5% Cobalt. This combination of alloy makes the blade of the knife corrosion free and makes it suitable for extensive use as well.

  • Pros

    • Beautifully designed – The knife has a beautifully wavy pattern which adds to its look. Its look is perfect to add to our kitchen shelf. Its design gives it a unique look and looks much better than other knives in the same range. 
    • Stain Resistant – This knife is highly stain resistant because of its alloy composition making it last longer than other knives.
  • Cons

    • No Protective Sheath – The knife does not come with a protective sheath which is very much required to keep it safe & it also prevents quick corrosion. When not in use the knives should be kept in a protective sheath for keeping it usable for a long span of time.

Traditional Japanese Professional Sushi Knife 

Gyuto Knife also known as ‘beef sword’ is a high graded knife made specially in Japan . These knives are designed for professional use and are chef’s knife. It is a good quality knife which can be used for cutting vegetables and meat as well. The knife is made by traditional Japanese technique which thus produces an authentic knife. masamoto sushi knife

  • Features 

The blade of the knife is made from a superior quality stainless steel of 420 HC and it is made by heating process and not by any ordinary process. Heating process makes the knife harder and more durable. The knife maintains edge retention as well and is highly effective against corrosion hence suitable for daily use. The blades are hand sharpened to a perfect 15 degree angle. 

The handle is made from rosewood and that too imported from the Madagascar country. Along with the baldes the handle is of premium quality as well. A good knife always has a sturdy handle for a better grip and to make precision cuts.

  • Pros 

    • Stainless steel – Though all knives are made from stainless steel , this knife is made from 420 HC which is high carbon steel. This category of steel is budget friendly and highly versatile and can be used for all cutting purposes. 
    • Beautiful Packaging – Though packaging has not much to do with the knife and its quality but a beautiful packaging and good quality knife is perfect combination for a gift. 
  • Cons 

    • Heavy – This knife is on the heavier as compared to other knives available in the market. This has been said by the customers themselves.

The knife comes  with a 30 days return policy as well. It promotes hundred percent customer satisfaction as well. So apart from a few cons it is a good knife and can be used on a daily basis as well. 

Carving Knife – PAUDIN Razor Sharp Slicing Knife

Paudin is a fairly new brand as compared to other brands. The brand specialises in creating perfect  knives for its customers. The brand gives priority to customer satisfaction and creates its products keeping the same in mind. Chefs from across the world rely on this brand.masamoto sushi knife

  • Features 

The blade of the knife is 8 inches long and made from stainless German steel. The German steel offers more corrosion resistance as compared to other stainless steel. It also makes the blade tougher and more durable. The knife also has a beautiful handle which is also non slippery and offers a perfect grip as well. The ergonomic design also provides an optimal balance and helps in making precision cuts. The waved pattern on the blade prevents it from being stuck while cutting something. The pattern also makes the knife look aesthetic. It is a carving knife and can be used for multiple purposes as well such as cutting, dicing, chopping & slicing. 

  • Pros 

    • German Steel – The 5Cr15MoV (1.4116) German steel makes it super durable and is suitable for daily use as well. The alloy composition of a German steel makes it resistant to dust & prevents it from rusting quickly. 
    • Easy Maintenance –  The knife is very easy to maintain and can be washed with detergent powder as well. Just after using it should be wiped off clean to prevent any hard stains and kept dry as well. 
    • Damascus print – The blade of this knife is not made from real Damascus steel but the waved pattern gives it such a look. The waved pattern has been engraved on the knife for making it look even better. 
  • Cons 

    • Hardness – As compared to other knives, it ranks only 56 on Hardness Rockwell Scale making it comparably less harder than other knives. 

Apart from one or two cons, ‘Paudin’ promises hundred percent customer satisfaction or money back offers. Thus the brand assures high quality products at an affordable range.  

Final words

The knives mentioned here are some of the best sushi & sashimi knives in the world. Apart from the few cons most knives come under an affordable price range. The brands like Yoshihiro, Dalstrong are very popular among the customers and they have been in business for many years. These brands are getting popular each day even more because of their premium quality products and also because of their aesthetic look as well. 

Though all the knives are meant for daily use, after sometime they tend to lose their sharpness. So let’s find out how to sharpen a sushi knife ?

The sushi or sashimi knives can easily be sharpened by whetstones which are also known as sharpening stones. The stones come in different grit sizes which are based on Japanese or European standards. Some whetstones are double sided as well which has a low grit side for re-sharpening knives and a high grit side for polishing the knives.

  • Step 1

Submerge the whetstone for about 10 to 15 minutes. Take out the stone out of the water after it has absorbed the right amount of water & no more bubbles come up. Now flatten the whetstone with flattening stone.

  • Step 2

After that place the whetstone firmly and put the blade of the knife at an angle of 10 to 15 degree angle. Then apply a little pressure and sharpen it by starting at the tip of the balde.

  • Step 3  

This is the easiest step, try slicing a tomato into horizontally thin slices. If this can be done without putting pressure then you have successfully sharpened the knife.

So for a knife to go for a long time it should be maintained as well.

Meat Cleavers Knife Guide & Frequently Asked Question

Meat Cleavers Knife Guide

Why do Meat Cleavers Knife have a hole ?

 Meat cleavers are especially designed for chopping meat. A cleaver is a type of large knife available in various shapes but mostly comes in a rectangular blade shape. Now the question arises, 

Why is there a hole in the cleaver at the other side of the cutting edge? 

The hole in the cleaver was initially meant for hanging it from somewhere. Hanging it from somewhere made it easily accessible and also the purpose of safety was an important factor. The hole was meant for hanging because of the large size of the cleavers it is not possible to store them in drawers or anywhere else & it in the open it can be risky for people. Therefore hanging it from a greater height ensured much more safety. The meat cleavers therefore can be hung easily with the help of a nail or even a rope. The hook was there to ensure its easy accessibility and also to keep it under control when hung at a higher height. 

Apart from the actual purpose of hanging, the hole in the meat cleaver acts helpful when the cleaver is stuck on a piece of meat, by putting a finger in the hole it can easily be pulled off.  Large meat cleaver offers more resistance than the ordinary meat cleaver. When cutting a large piece of meat it offers resistance & often we get stuck on such a large pair of meat but the hole in the cleaver helps to reduce the resistance. Each of the best meat cleavers have a hole in them according to their shape & sizes. 

Meat Cleaver Knives

Why use a cleaver ? 

The meat cleavers that are used in kitchens today were found built approximately 4500 years ago. The meat cleavers are said to have a long history and have originated in China. In fact meat cleavers are also called Chinese chef’s knife since they originated in China. They were built for the purpose of  chopping the meat of large size animals and other items like pork, red meat etc. The ancient meat cleavers looked somewhat similar to the meat cleavers that we have in use these days. So the main purpose of a meat cleaver is to chop large chunks of meat. 

The meat cleavers are much larger in size than the regular kitchen knives. These large meat cleaver have a sharp and straight edged blade which is helpful while cutting a large chunk of meat.

Therefore while dealing with huge amounts of meat and in large chunks it is best to use a cleaver. If knives are used for such purposes then it may take a lot of time to process that much meat. Also with such knives such a task is practically impossible therefore meat cleavers are used. In Japan the Japanese meat cleaver knife is used mainly for cutting the head part of the fish. Meat cleavers are nowadays used across the world for cutting and chopping different types of meat. These days renowned chefs also use meat cleavers, some even go for antique meat cleaver whereas earlier it was used by butchers only.

What are meat cleavers used for ?

Meat cleavers are generally very large in size and people often find it difficult to store, but cleavers have a certain property and are used for particular purposes. To begin with cleavers can be easily used for slice, dice and mice the meat in smaller pieces. Most meat cleavers these days are made up of stainless steel and since cleavers have to deal with a lot of blood from the meat, the stainless steel prevents the blood from sticking on its surface. Even if the blood gets stuck it can easily be washed off.

Breaking the meat into manageable pieces is the actual job of a meat cleaver, this is a very much required step in big restaurants.

Also Chek: Best Bokashi knives

How to sharpen a meat cleaver ?

Sharpness is an important feature in any knife especially in meat cleavers. To cut deep through bones and fat meat a sharp cleaver is required. The meat cleavers tend to lose their sharpness over a span of time due its heavy usage. Thereafter the cleavers need to be sharpened, beginning with the first step that can be taken is sharpening with whetstone. The whetstones are very fine grained materials designed to sharpen cutting tools in particular.

To sharpen the cleaver it is advisable to begin from the heel and go upwards to the tip. It should be sharpened at a 22.5 to 30 degree angle. After sharpening the meat cleaver one should wash it properly to avoid getting metal particles in the food.

Where can I buy a meat cleaver ? 

Meat cleavers are a good investment to begin with & makes our job of processing the meat much easier. Meat cleavers were earlier only used by butchers & hence it was difficult to get meat cleaver. But now the task has become a lot easier & meat cleavers can be brought online even. Buying meat cleavers online is a much easier task as they will be packed and safely delivered to our doorsteps. But while buying online one should be aware of the type of meat cleaver needed specifically. Because cleavers are of different types and sizes, there are meat cleavers & vegetable cleavers as well. 

As to answer the above question, meat cleavers are found in shops too but it is better to buy them online in order to meet your requirements. While buying online one can easily check the best meat cleaver knife available, go through the reviews and also draw a comparison between other cleaver knives. 

Meat Cleaver Knives

What does a meat cleaver look like ?

Meat cleavers are large, heavy knives which resemble an axe in shape and size. Traditionally cleavers were made out of heavy steel material but at present times they are generally made out of stainless steel. Stainless steel helps the cleavers to retain its longevity. Cleavers were earlier designed to cut and chop through meat, soft bones & other things but nowadays  vegetable cleavers are also available.

The all purpose cleavers generally have a broad blade like structure along with that nowadays lighter and narrow bladed cleavers are also available which are meant for slicing thinner pieces or for a gentle slicing. Cleavers generally come with a large wooden handle to have a steady grip while cutting through the meat. At the opposite side of the cutting edge there is a small hole meant for hanging cleavers.

How to use a meat cleaver ?

Using a meat cleaver can be tricky sometimes but once you master the technique it is all easy. To begin with first you need to set a board to place the meat upon, much like a chopping board. After setting the board right, hold the cleaver nearer to the blade, then place the thumb on the side of the handle and then form a curl with the remaining fingers over the other side of the handle. 

The second step after this is to raise the arm above slightly from the elbow and then chop the meat. It is advisable to use your wrist to apply the force and control the knife. Meat cleavers should be used carefully & the right technique should be used while handling the cleavers otherwise it can be risky for the user.

How to cut a chicken with a meat cleaver ?

While chicken pieces are more tender & can easily be cut with a butcher knife or other knives cutting with a cleaver will help to achieve finer pieces of meat. When comparison is done between a meat cleaver vs butcher knife, meat cleavers are better & cutting a whole chicken with a cleaver is a much easier task.

 To begin with, the meat should be first placed on a chopping board. Then with a meat cleaver a incision should be made along the center of the breast precisely. Then holding the meat cleaver steadily closer to the blade chop through the bones in the breast. Divide the chicken into two halves with the help of the cleaver and hands as well. After that separate the bones from the chicken and discard them. Later on, cut each piece according to your preference & the type of dish you are going to cook. So the job of cutting the chicken with meat cleaver is done finally. 

Best Bokashi knives You Should Know | Buyer’s Guide

Best Bokashi knives

Have you always been keen on improving your chopping skills like the master chefs Gordon Ramsay or Jamie Oliver ? Here are the Bokashi Knives Kasai Series to help you perfect your skills. Though the brand was launched in the year 2013, it has since then been very popular in the market & produces some of the best steel knives. The bokashi steel knives have received positive reviews in the global market & have been liked by customers across the world. 

The best part about this series of knives is it comes in an affordable price range. The entire range has been intricately designed & gives a stylish appeal to knives. The knives will be a perfect fit for your kitchen shelf & a perfect addition to your collection of knives. Bokashi steel exclusively deals in making kitchen knives & other accessories meant for the kitchen. 

Why choose Japanese Bokashi Knives? 

The knives are made specially from the steel brought from Japan & also the knives themselves are designed by the age-old japanese tradition. This feature adds on to the productivity & the durability of the knives. Unlike the western knives the Japanese Bokashi knives are designed with a single side cutting edge. 

They have the perfect sharpness & can be easily used as a meat cutting knife as well. Since ages Japanese knives have been regarded as the finest cutlery tools across the world. A beautifully crafted knife will definitely make the final dish more scrumptious looking . 

The finely chopped pieces add to the taste as well as the look of the dish. The best chefs from around the world therefore prefer Japanese knives over any other knives. Today in bokashi knives review we are going to give a detailed description about the product range & also list out pros & cons of the product.

  • Pros 

    • Effortless cutting – The bokashi steel knives provide effortless cutting at all costs. They have a fine cutting edge & can be used to cut everything from vegetables to steak. This feature helps you in dicing, chopping, slicing almost every edible item in your kitchen.
    • Aesthetic Look – Do you keep looking for items which adorn your kitchen shelves ? Yes, you are here at the right place, these knives have an aesthetic look. These are designed by the best craftsmen to make these knives look good along with its cutting features.
    • Sturdy Handle – The wooden handles of the knives provide us a better grip. A firm grip on the handle is required to offer a smooth cutting. Often knives which do not have sturdy handles can cause accidents & such knives are better not to be brought. While cutting & chopping safety of the customer is very important. Thus keeping the same fact in mind sturdy handles are made to avoid any such mishaps.
  • Cons 

    • More expensive than western knives – Because of the special design and the knives employ traditional Japanese ways of making them, these knives are a bit on the costlier side. The western counterpart of these knives comes at a cheaper rate whereas these knives are a bit high priced. 
    • More prone to rusting – The Japanese knives are made of a harder steel, whereas most western knives are made generally from stainless steels which have at least around 10% of chromium present in it. The chromium present in these western knives is put in order to prevent rusting.

On the other hand the Japanese knives are mostly carbon based which might lead to some amount of rusting at a later stage. But if the knife is maintained & kept properly it might not lead to any amount of rusting.

Guide about product

The bokashi steel steak knives have an entire range of products and today we are going to provide a guide to the curious customers about the same. As it is often said “a man without a knife is a man without a life”, so it is better to choose a knife which is the best in the market. Let’s have a look at the entire product range in the KASAI series : 

This knife, which has been handcrafted by age old Japanese tradition which is over 1000 year old process & it promises the best quality. Its wooden handle made out of pakka wood gives it an elegantlook & so does the entire knife with its aesthetic design. The wooden handle is carved out of pakka wood which makes it waterproof as well which is essential for its longevity. 

The knife provides a clean cut and can easily be used for cutting meat & steak. The blade has a much wider surface which indeed gives more support to our hand & thus makes it easier to use. The flater blade provides more age & precision while cutting.

As for the blade itself, it is made out of stainless steel which increases its durability & prevents it from getting corroded. The blade is approximately six inches long & provides a good balance while cutting. 

Do you have a collection of knives & it is becoming increasingly hard to keep them arranged ? Here is a Bokashi Steel Professional 6 Pocket Chef Knife Roll Bag from the Kasai Series to help you. This bag is useful for carrying knives for chefs, culinary arts students & can be kept at home as well for maintaining proper arrangement. & even useful for keeping the knives arranged in a perfect manner in a household. 


The bag is designed to keep six knives in all, apart from that it can easily use other culinary equipment such as meat cleavers, scissors, carving & pairing tools etc.  The knife roll out bag can hold a knife which is about 19.5 inches in length. It can easily store other accessories such as knife sharpener, any other similar type of kitchen tools as well.bokashi steel knives

  • Pros
    • Easy Storage – The knives fit very easily inside the bag. It makes a tight roll when buckled up, therefore it can easily fit anywhere and makes it effortless to carry it anywhere. The bag has good capacity to accommodate six knives along with some other useful equipment for cooking purposes.  
    • Durability – As the bag is made of synthetic fibre material it makes the bag durable and perfect fit for long time usage. The synthetic material makes it hardy & protects it from everyday wear & tear. This also makes the bag waterproof to an extent and keeps the knife inside the bag safe. Thus if you buy one bag you can easily use it for a long period of time.  
    • Can be easily carried- The bag can be easily carried because it comes with long handles like any other bags. Thus the bags can be easily carried on shoulders as well. The extra pair of handles with the bag helps it to adjust according to every person’s requirement. 
  • Cons
    • Expensive – The bag is made up of high quality material which makes it a bit more expensive than other knife bags available in the market. The material of the bag is also distinguishable from other bags easily available in the market. Owing to the bags amazing features a bit more price can be given for such a useful product. 

This is one of the finest knives among all bokashi steel steak knives, suitable for all kinds of miscellaneous tasks that can be done with a knife like chopping, peeling, mincing etc. Like all other knives in the KASAI series, this one is also made by a thousand year old Japanese tradition of making knives. Thus the knives go after many processes of perfection & then reach the customer. 

Featuresbokashi steel steak knives

The knife itself is an example of fine craftsmanship, the beautiful full tang blade and its aesthetic looking handle makes the perfect equipment for cutting. The knife is handcrafted , therefore each knife in the entire series is unique. The knife is made with stainless steel but its steel is much harder than other western knives. The finer edge of the knife makes precision cutting a very easy task altogether. The knife can be used for cutting any product be it fruits, vegetables or meat even.The blade is 8.6 inches long which provides wider surface for cutting. 

The knife is especially vacuum treated, this means that the knife is heated in the absence of oxygen with the help of some inert gas. The process itself is a costly one & needs utmost care while handling the stainless steel. This process especially hardens the steel used for making the knife. The knife therefore obtains extra strength, hardness & durability. 

The handle is made out of pakka wood which offers more grip & optimal balance for cutting. The handle is extremely sturdy and for the people who are learning culinary arts it provides them a stable grip.


  • Environment Friendly – As the knife’s steel is especially made by the vacuum process, it makes it safer for the environment. Even the handle is made out of pakka wood which is again an environment friendly material. The Bokashi brand is the only brand which takes an extra step in designing kitchen accessories which are user friendly as well as environment friendly.
  • High durability – The product is made in such a manner that it can easily be used for a long span of time. Apart from the minor wear & tear, the product stays fine as it was on the day one. The knife is designed in such a manner that it can be honed any time if the requirement arises.
  • Razor Sharp Edge – The razor edge makes cutting more refined and easier. This feature is essential for chefs who aim to have perfectly cut slices or pieces at all costs. 


The product does not have any such cons except the ones present in any japanese knives i.e the price range is a bit higher as compared to any other knives in the market. Apart from that the knife is perfectly useful for cutting purposes and is one the best one available in the market.

These sets of knives are serrated specially for cutting through tough sections of meat & makes a great choice for any kind of cutting purposes. Serrated knives are useful for cutting crusty bread since the crust will splinter much less therefore known as bread knives as well. These knives provide precision cutting along with some good looks. 

Features bokashi steel knives reviews

The knives come with a five inches long blade & beautifully carved wooden handle. These knives are vacuum treated like other knives in the series which makes it extra hard & increases its longevity. The knives are not likely to corrode even after heavy use. The serrated knives are mostly sharper than the average knives available in the market hence are a better choice. 

Like the other knives in the series these are made out of stainless steel & are vanadium reinforced as well.

The handle is again made out of pakka wood making it easier to get a strong grip on the knife. 


  • Comes in a set of four – The knives are available in a pair of two making it an easy buy & you certainly do not need to find a similar pair of knives for cooking purposes.
  • Japanese AUS-10 steel – The whole range comes in Aus-10 steel which has increased carbon content as compared to Aus- 8 steel blade therefore is more durable than other knives. Also the cutting is much sharper as the knife provides higher edge retention. The Aus-10 blades are the best quality blades available in the market & are superior in quality.
  • Affordable price range – These four sets of knives come in a much affordable price range as compared to other serrated knives. The other knives available in the market comprise the quality of knives where bokashi steak knives provide its customers the best quality. 


  • Comparatively brittle – Like other Japanese knives these knives tend to be more brittle than German knives or other western knives. This happens because the steel in the Japanese knives is harder compared to other western knives.    

Final Words 

The bokashi series knives are reliable kitchen accessories. Despite the few cons the knives serve their purpose well that is they are good for cutting, peeling, slicing, dicing & mincing. Their affordable price range as compared to other Japanese knives is what makes these popular among the users. 

For those who love to  decorate the dishes with the thinnest slice of tomatoes, these knives are perfect. Moreover Japanese knives mostly have razor sharpness especially these ones. Along with premium quality it looks good as well. These knives make the best gifts for those who want to enhance their culinary skills & for the newbies as well. 

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