Cutco knives reviews and guide for buying best knives

cutco knives reviews

Cutco is a branch of Cutco Cutlery Corporation, which was established in New York State in 1949. The company focuses on a series of products designed to make life easier, including garden tools, pocket knives, and kitchen knives. So far, the company has created more than one hundred kitchen tableware products for customers to choose from. For many years, Cutco products have been sold primarily by door-to-door vendors.

Since there are no actual retail stores, the company representatives must build a customer base of one person at a time. There is no great advertising to rely on, and the success of the products is primarily due to their excellence.

Cutco products are known for having a very huge and comprehensive warranty service. Although their design is very durable, damage can still occur. In this case, Cutco will be happy to replace the damaged product or part free of charge.

This is because most Cutco knives and other products come with a lifetime warranty. This warranty even extends to damage caused by the user rather than the manufacturing process. This means that Cutco knives are a real investment and many people think that they are worth spending more money to buy them.

If you have been fortunate enough to receive a Cutco knife set, you may know that Cutco’s Forever Guarantee means forever. Cutco knives are proudly manufactured in the United States, can be found in many homes, and are often used to give sharp advantages to most kitchen jobs. In addition to conducting our Cutco knife review, we also took a closer look at Cutco knives, including why 440A high carbon steel is a popular choice for blades, what are the advantages of thermoplastic resin handles, and what this warranty means forever. 

Cutco is known for being outstanding and has been creating products for the kitchen for a long time. This company stands out for its range of knives designed for various occasions. The wide range includes a full set of kitchen knives, as well as individual products designed for specific purposes. Although Cutco knives have become a household name, they are also used by professional chefs. These cutting-edge cooking tools will surely satisfy you.

The real chef’s knife is versatile and can be used for various cooking tasks, is very durable and well-balanced. Cutco blades are specially sharpened, so they can stay sharp for a longer period of time. This means that the user can not sharpen the knife for a long time. This helps prevent the blade from becoming too thin and eventually wearing out.

In fact, people who own Cutco knives never have to sharpen their own knives. Straight edge blades and DoubleD® blades are designed to be used for many years. When users notice that the edge of the knife is starting to become dull, they only need to send the knife for free sharpening.

Although Cutco knives are very practical, they also have a unique and very attractive style. Users will love this special cheese knife, with its innovative and eye-catching design. Cutco knife sets are equipped with different types of matching handles, which can add additional style to any home.

We will try to review the knives manufactured by Cutco. We are not saying that you should not turn a blind eye to this brand. All you have to do is check your condition and find out exactly what is missing in your kitchen. This is how you determine the right tool for you.

How to sharpen cutco knives?

When the blade is blunt or dull, it is necessary to sharpen the knife. You can also see the damage along the edge of the blade. The straight edge blade can be sharpened at home with cutco sharpenerHow to sharpen cutco knives or other sharp devices and stones. If you prefer specialization, you can return to a cutco below the warranty, or even at your own home by calling the professionals of the Cutco certified service. If you live in New York, you can drop your knife in the factory for sharpness.

Knives with DoubleD or Micro DoubleD blades are designed to remain sharp for years. When a knife needs to be sharpened, it should be sent back to Cutco instead of sharpening at home or using other sharpening services. Of course, the downside of sending the knife back to Cutco for sharpening instead of sharpening it yourself is that it leaves you without a knife for a few weeks or so. If you can plan ahead, you may consider returning your knives during your vacation for sharpening or repair.

How to take care of cuto knives?

It is recommended that the Cutco knife should be washed away with hot water and a mild soap. If a knife is washed with a dishwasher, flatten it to dry in the rack instead of the cutlery basket. Once you take your cutco knife, it should be stored in a knife block, tray or cover to protect the blade. The knife can sometimes be dirty of food or water with mineral content. Unstable abrasive compounds can be used to remove stains from the nickel bar rivets or the blade.

Cutco Petite Chef Knife

Cutco Little Chef’s Knife is a full tang blade, made of 440A high carbon stainless steel, suitable for left- or right-handed use, and can stay sharp for lifetime. This knife is suitable for slicing, chopping,cutco knives set dicing and slicing, for crushing fruits and vegetables, the wider blade also helps transfer ingredients to the pot. The classic triple riveted brown handle is ergonomic, and the thumb and index finger locks can be better controlled safely.

This straight blade knife, made in the USA is suitable for sharpening at home, or you can use the Forever Guarantee, which means Cutco will sharpen and repair your knife for free. If necessary, they will also replace it for free during the period warranty. This knife can also be washed in the dishwasher, but it is recommended to wash it by hand. A strange buyer noticed that when this knife is placed on the counter, it may occasionally rest on the back of the knife, which means that the edge of the blade is facing up; therefore, when you put it down, you may need to check whether it is laying on its side.


  • Weighs 0.42 Pounds
  • Laser Cut and Heat Tempered construction, triple rivets
  • Stainless steel blade with black handle
  • Ultra sharp straight edge, an be maintained and sharpened at home
  • Ergonomic handles fit universally for large or small, left or right hands. 
  • Thumb and forefinger lock into place for safety and control 
  • Fatigue-resistant design
  • Guaranteed Forever Like all Cutco products- Free sharpening and replacement forever!

CUTCO Classic Brown Table Knives

Cutco’s Set of Four Table Knives (1759) has a 3⅜-inch blade length. The serrated blade adopts a unique DoubleD blade shape, which aims to provide a smooth and clean cut and maintain a sharperCUTCO Classic Brown Knives time than a straight blade knife. Used for cutting steaks and other foods at the dining room table and made in the USA, 440A High Carbon Stainless Steel is a part tang knife. The ergonomic classic brown handle is made of thermoplastic resin, which will not fade, chip or crack absorbent material.

These knives are suitable for either left or right handed, and the handle has thumb and index finger locks, which makes it more secure. These knives can be washed in the dishwasher or sharpened at the factory. They come in a white gift box, which can be used to store knives when not in use, and is also great for gifts. Compared to other Cutco knives, strange buyers are disappointed in the quality of these knives because they are double-D blades instead of straight blades, and you need to return them to Cutco for sharpening.


  • The dimensions are 5 x 9.75 x 1.4 inches, weighing 0.08 Pounds, Blade Length 3-3/8″
  • Has a Classic black handle and stainless steel blade with plain blade edge
  • Exclusive Double-D edge 440A High-Carbon
  • Thermo-resin ergonomic handle that will not crack, chip, fade or absorb material comfortable to hold and perfectly balanced
  • Fatigue-resistant design

Cutco Santoku Knife 7.0″ High Carbon Stainless Straight Edge blade

Cutco 7″ full Tang original price knife (1766) is made of 440A high carbon stainless steel to keep its edges sharp. Made in the United States, the handle is classic brown thermoplastic resin color,Cutco Santoku Knife ergonomic, thumb and index finger grip, for better control and safety. The three rivets on the handle are made of nickel-silver alloy. This also has a forever guarantee. It provides permanent free sharpening, repair and replacement.

Even if it is recommended to wash with your hands, you can also use the dishwasher. Some owners have found that this knife did not maintain its sharpness for the expected time and needed to be sharpened before. Unlike many other manufacturers‘ original knives, this knife does not have a sheath.


  • Weighs 8 ounces, 
  • High Carbon Stainless Steel blade, with black plastic, resin handle and plain blade edge
  • Full Tang, Triple Rivet Construction, High Quality Nickel-Silver Alloy Rivets
  • perfectly balanced ergonomic handle and its ultra-straight edge blade cuts smoothly
  • Thermo-resin handle, can be cleaned in the dishwasher although the manufacturer recommends hand washing
  • Guaranteed Forever Like all Cutco products- Free sharpening and replacement forever!

CUTCO Hardy Slicer High Carbon Stainless Steel Knives

Cutco 6⅓ “Serrated Knife (3738) is a multipurpose slicing knife with Double-D serrations. It is suitable for heavy-duty tasks such as slicing pumpkins or zucchini. Also ideal for cutting larger andCUTCO Hardy Slicer High Carbon Stainless Steel Knives thicker meat. Made in the USA, this full tang blade is riveted to the classic brown thermoplastic resin handle with nickel-silver alloy rivets. The handle also contains thumb and index finger handles for better control during the cutting process. The forever guarantee on the knife means no need to sharpen it at home, especially serrated knives that are difficult to sharpen. This knife is also dishwasher safe, although hand washing is recommended. It does not come with a cover or blade protector. 


  •  The dimensions are 5 x 9.75 x 1.4 inches, weighing 9.4 ounces
  • Full Tang, Triple Rivet Construction- High Quality Nickel-Silver Alloy Rivets
  • Thermo-resin ergonomic handles will not crack, chip, fade or absorb material
  • Manufactured entirely in USA by American craftworkers
  • Strength and durability, can be used for seasons to come
  • Guaranteed Forever Like all Cutco products- Free sharpening and replacement forever!

Model Cutco Traditional Cheese Knives

The 1764 CUTCO Traditional Cheese Knife with 5.5-Inch Micro-D Serrated Edges really stands out from the crowd. However, users will soon discover that this model is definitely more than just aModel Cutco Traditional Cheese Knives pretty face. This cheese knife is really a treat. If necessary, you can cut very thin slices of cheese and the cheese will not stick to the blade. The serrated edges allow you to cut the cheese effortlessly. This versatile model can also be used to cut fruits, vegetables and other types of food. It is so comfortable to hold in the hand that the owner wants to use it as much as possible.


  • The dimensions are 1.7 x 10.55 x 0.75 inches, weighing 5 ounces
  • Silver, Stainless steel blade with micro-D serrated blade edge 
  • Designed for cutting hard to soft cheeses
  • try it on vegetables and fruits, like potatoes and tomatoes
  • Perforations keep dense foods from sticking

CUTCO French Chef Knife with High Carbon Stainless blade

French Cutco 9¼” Straight Edge Chef’s Knife (1725) is made of 440A high carbon stainless steel. This American-made knife is suitable for larger chopping and dicing tasks. The handle is a classicCUTCO French Chef Knife with High Carbon Stainless blade brown thermoplastic resin and contains the thumb and index finger grip. The grip is safer to use. These knives like other ones also come with Forever Guarantee, free sharpening and repair. Although it can be cleaned in the dishwasher, it is recommended to wash by hand, and there is no blade guard or cover.


  • The dimensions are 3.4 x 16.35 x 1.15 inches, weighing 8.8 ounces
  • Stainless steel blade with plain blade edge, 9¼”  French chef knife with a classic brown handle for larger cutting tasks
  • ergonomic handle has a thumb and forefinger grip for safety
  • full tang blade is 440A high carbon stainless steel
  • Can be cleaned in the dishwasher although the manufacturer recommends hand washing
  • Guaranteed Forever Like all Cutco products- Free sharpening and replacement forever!


  • Finish of blade- Cutco knives are stamping knives; this means that the blades are drawn from stainless steel blades, then grounded and sharpened to make finished blades, rather than forged knives that are forged from steel sheets. Forged knives are usually identified by metal pieces located between the blade and the handle. These are usually more expensive knives.


  • Material of blade- 440A high carbon stainless steel is used not only for tableware, but also for dental and medical equipment, bearings, valve parts, molds, and many other parts. The 440A steel used in Cutco knives undergoes a three-step heating process. This creates a durable, flexible blade while keeping the edges sharp. Once Cutco knives are finished, they will be tested and inspected before they are sent for sale.Like the other members of the 440 series, 440A steel is considered a true stainless steel because 440A has the lowest carbon content compared to other 440 steels, which means it also has the highest level of resistance to corrosion. 

    The lower carbon content also means that 440A steel is slightly softer and easier to grind. 440A also contains about 17% chromium, which is essential for improving the corrosion resistance and heat resistance of steel and increasing the depth of hardening during heat treatment of steel.The Rockwell hardness of 440A is around 56; high-quality tools are of low value, but they still have good toughness compared to most tools manufactured in the world. If 440A is heated to a very high temperature during production, it may also be harder than this. The Rockwell hardness test is a method of measuring the hardness of metals (it can also be used for some plastics).


  • Tang- Majorly, most Cutco knives are full tang blades, which means that the blade continues through the length of the handle and rivets hold the handle to the tang of the blade. There are part tang blades in which the tang only runs into the handle for one or two inches, so it can be said that full tang blades are more robust. The part tang blades are more likely to break while being used, especially if more pressure is applied when cutting. A full tang also helps to balance the knife’s weight by acting like a counterbalance to the weight of the blade.


  • Type of blade- Serrations allow the blade to sink into the food surface. When the serrated blade moves back and forth in the food, the gap between the teeth can reduce friction. No friction means that grooves or teeth can easily cut food without dragging or tearing. Serrated knives are most suitable for cutting hard and softer foods such as bread and cakes.They can also be usedin cheese and cooked meats, making it easier to cut tomatoes and soft-skinned fruits, as well as harder fruits such as pineapple or melon. Cutco uses proprietary serrated designs, called DoubleD and Micro DoubleD, for smaller serrated blades.


  • Handle- The full tang handle is actually composed of two identical scales and halves, and is mentioned when talking about the knife handle. If they are made of thermal resin or other synthetic materials, they have many advantages in the kitchen and can be hygienic. In addition, it is very durable to endure for a long period of time.The knife handle is generally molded to give an ergonomic grip and a grip for the thumb, and only those found in the Cutco grip. . Most Cutco knives come with classic brown handles. 


People looking for superior knives should make sure to take a closer look at Cutco. The Cutco series includes a host of durable, beautifully crafted knives. These knives are made of high-quality materials and are known to be particularly durable. In fact, people who buy knives from Cutco find that they can last a lifetime. This is supported by an excellent warranty and customer service. With more than 70 years of experience, Cutco can bring many skills and is trustworthy.

Cutco products are a great addition to your kitchen. Its products assure users of quality and good service. One thing Cutco has insisted on from the beginning is the lifetime warranty they offer on each product. Their lifetime warranty is slightly different than what other companies typically provide. Even if you damage a Cutco product, you can return and replace it for free.

On the other hand, many people may have problems with money-back guarantees. The usual money-back guarantees offered by most other companies last for 30 days, while Cutco only offers 15 days. For some people, this may be a bit worrying, because 15-day use of cutlery is sometimes not enough. Ensuring the sharpness and appearance of the product is usually completed within a few days, but it takes more time to see if the tool is dull or damaged. However, the 15-day money-back guarantee does not mean that Cutco’s tableware does not meet the promised standards.


  • Do you have to buy Cutco knives through a sales rep?

No, you can also purchase Cutco knives at Cutco Kitchen retail stores or online at or Amazon. Sometimes member stores like Costco can sell Cutco products.

  • How much does it cost to get your knives sharpened by Cutco?

Sharpening is free, but you need to pay for two-way shipping. The return shipping fee varies according to the number of knives you sharpen. The cost is $9 for $1 to $5, $11 for $6 to $10, $13 for $11 to $25, and $16 for $26 to $40 in the United States.

  • Can you sharpen your Cutco knives at home?

You CAN sharpen Cutco straight-edge knives at home. However, you CANNOT sharpen Double-D edge knives at home; they must be returned to Cutco for sharpening.

  • How long do Cutco knives last?

In theory, forever (or during the company’s existence). Forever Warranty provides replacement or repair services for all knives used at home. Some testimonials claim that these knives have been used for more than 60 years.

  • Why are Cutco knives so expensive?

They are purchased (raw materials) and manufactured in the United States and sold primarily through sales representatives. Home demonstrations are an efficient way to display and sell knives, but the process will cost the business money, increase costs, and ultimately increase the price you pay. They also have physical retail stores, which will increase costs. In addition, Cutco has a long history of producing high-quality tools, and because of this record, they can demand higher prices.

  • What is the composition of the steel Cutco uses?

The chromium content of 440A steel is 16% to 18%, 0.60% to 0.70% carbon, up to 0.75% molybdenum, up to 1% manganese and 78% iron.

  • What is the highest temperature that the handle can withstand?

In case you mistakenly place the knife on a hot surface, the handle can withstand 300-350 ° F before melting.

Best Brisket Knife | Brisket Slicing Knife | You should know before buying

Best Brisket Knife

You have been struggling for hours, and finally it’s time to cut. Finally, reached the last step of that delicious Brisket Knife. But before cutting with any old knife, you need to know one thing: the way the brisket is cut has a huge impact on the appearance and taste of the finished product.

When we say that there is no point in enslaving a piece of meat for more than 12 hours, we think you will agree with us and just chop it up at the last second with any old knife around you.

Cutting the brisket is the last step in making a delicious brisket and is very important. Many people ignore this part, but it is the crucial last step. The way the brisket is cut affects the appearance and taste of the food. 

It should also be noted that the brisket slicing knife and the brisket trimming knife are two completely different pieces of equipment. For slicing, you need a long, sharp blade to minimize the amount of back and forth movement required to complete the cut.

This is how you get those coveted long, thin brisket slices, with everything intact. To trim you need a somewhat stiff curved knife that can work under oily, silver skin. The goal is to remove the meat from the breast without removing any valuable meat. The breast cutter will be thin and sharp to help achieve this goal.

Now, you may be wondering, among all the knives on the market, how would you choose the best breast cutter? Well, you won’t have to worry anymore. We will guide you and hope you can choose one of the best that we will present to you.

Also Check: Best Cangshan Knives Guide

Difference between slicing and carving knife:

Many people use the terms slicing and carving interchangeably. But slicing knives and carving knives are technically different. 

Slicing knives are generally thinner and more flexible than carving knives. It will also be rounded at the end. Thinness and flexibility are very suitable for cutting brisket into those iconic slices. 

Compared to slicing knives,carving knives are usually thicker and less flexible. They also have a sharp edge. You can certainly cut the brisket with a carving knife, but with a slicing knife you will get a better, more consistent, and thinner cut.

Different blades for slicing: 

Each type of blade has a different purpose, and if you use the wrong tool in your work, you will not get the best results. 

  • The straight blade can be a good tool and can bring very good results. The problem is that the straight blade must be very sharp to work properly. Otherwise, it may be very difficult to start cutting brisket easily. If it is blunt, it will stain the brisket.
  • The serrated blade is designed for tearing. In fact, they are made for tougher foods and should not ever be used for slicing. Cutting with a serrated blade will almost certainly result in tearing of the grain and very uneven slices of brisket.
  • The scalloped blade is used for slicing, combining the best properties of straight and serrated blades. Such blades appear to have tiny teeth, which helps to start cutting through the slices. Although it is not very rough that it cannot be cut into thin slices, but you have to be careful with the scalloped blade with tender briskets.
  • The Granton blade is technically a proprietary type of straight edge blade, utilizing the blade edge design created by the Granton Knives of the UK. Many other manufacturers have created “Granton style” blades with similar performance to the original blades.

    Speaking of performance, the Granton blade is the ultimate style of brisket knife. A properly designed slice will make a perfect, thin slice, easier than you might think.

How to take care of brisket knives:

After buying a new knife, the last thing you should do is put it directly in the dishwasher, and then learn how to properly care for it. Learning proper care and maintenance can recoup costs by extending life, improving performance, and reducing the chance of cutting yourself. When it comes to maintenance, you have to make sure that you do the right thing to get the best performance and longevity of your knife.

  • Never wash knives in the dishwasher, as high temperatures and detergents can damage the handle. 
  • Always hand wash knives with soap and warm water, then rinse and dry immediately. 
  • Store in a protective sheath to protect the edge.
  • When the blade becomes dull after use, it is worth investing in a sharpener in need.

Using an electric knife for slicing brisket:

Electric carving knives are often negatively evaluated in the barbecue circle. Some people categorically rejected them, suggesting that we “throw away the electric knife now. Don’t waste your time.” Those who use electric knife say some key benefits include:

  • You can fit the blade to the knuckle, making it easier to cut for longer periods of time. 
  •  Electric knives typically have a larger handle, making them easier to use. 
  •  For large items or if you want to cut a lot of volume, electricity can make the job easier.

Many people despise electric knives for two reasons:

  • Many smokers value traditional old-school methods. Just as cooking with charcoal is better than using an electric cigarette, carving the brisket with a knife is the “best way.” 
  • Many electric knives are silly. Cheap serrated knives always outperform cheap electric knives.

Some people also use meat slicers, as you can see in a deli, but they tend to experience the same problems as electric knives. Here are some pros and cons of electric vs manual slicing knives:

Manual Slicing Knife Pros:

  • Easy to control, cleaner and far more perfect slices achievable
  • No worries about electrical components breaking down
  • Tasks achieved without practice to do a great job
  • Lifetime warranties offered by quality manual knives
  • Less expensive in the long run
  • No need to replace a quality manual slicer
  • No requirement of an electrical outlet

Manual Slicing Knife Cons:

  • The process of slicing brisket is slower
  • Requires some physical exertion
  • Storing 10”-14” blade can be tough depending on your setup

Electric Slicing Knife Pros:

  • Requires less effort
  • Process of slicing goes faster
  • Can be powered through tougher spots
  • Mostly come with multiple interchangeable blades, suiting different jobs

Electric Slicing Knife Cons:

  • Needs a power outlet
  • Takes quite practice to get it down
  • More expensive in the long run
  • Noise can take away from the vibe of your BBQ experience
  • Torn slices are a common result without precision

Having said that, it’s a matter of personal preference. Some professionals rely on electric slicers, some manual knives. After all, you must choose the brisket knife that suits you best.

MAIRICO Ultra Sharp Premium 11-inch Stainless Steel Carving Knife

When looking for the best sirloin knife, you will find too many blades. But not everyone can offer versatility like MAIRICO. Unlike most similar knives, this knife has a blade that can cut through different types of meat. You can cut not only sirloin but also pork loin, smoked salmon, ham, turkey, and grilled meat.

It can cut vegetables well too, which means if you have this knife, you don’t have to fill your drawer with the knife. In addition to the versatility that it must provide, it also provides the necessary precision to cut the breast. It is equipped with an 11-inch long blade, which is very sharp.

With this, you can easily cut the meat from the breast. The blade is made of stainless steel and has been carefully designed to cut all types of meat. It can hold its edges for a relatively long period of time, which means you don’t have to worry about sharpening it frequently.

It also comes with a handle that is comfortable to hold. The handle allows you to hold it firmly and keep your fingers away from the edges. In addition, the weight distribution from the handle to the blade is also balanced. This means you will be able to precisely control the movement.


  • The dimensions are 17.9 x 5.1 x 1.8 inches, weighing 14.5 ounces, in size 11 inches
  • Stainless steel blade, designed to last
  • long, ultra sharp blade delivers highly precise cuts with minimal effort
  • Ergonomic design provides well-balanced weight distribution and secure grip to make you safe and comfortable
  • Fits perfectly in your hand
  • If you’re not happy for whatever reason, simply return it for a full refund

Zelite Infinity Santoku Knife 7 Inch Comfort-Pro Series

In order to obtain maximum precision, the tools must have a perfect weight so that they are neither so heavy nor so light. The unit provided by Zelite is a good example. It has the perfect weight to ensure that you get the maximum accuracy when manoeuvring. With this, cutting accurately measured parts will be a walk in the park.

The knife is equipped with a very sharp seven-inch blade. It has minimal cutting resistance, coupled with its perfect weight, you will not have any problems when cutting sirloin. In terms of durability, due to the use of high-quality German steel, the service life is longer.

It is also non-sticky, which means there will be no problem cleaning it. In addition, it can resist rust and corrosion. This means it is also easy to maintain. In addition, the knife has an ergonomic handle. It is forged in a circular design and is very comfortable to hold.

The overall shape of the handle will allow you to achieve your favorite cutting style. With it you can easily cut food. Finally, the relationship between the handle and the blade is also balanced, which further improves the overall precision.


  • The dimensions are 12.2 x 0.94 x 1.77 inches, weighing 9.2 ounces
  • 7-inch (18cm) Multipurpose Japanese Asian Style Cooks Knife
  • Stainless steel blade with hollow edge
  • Razor Sharp, Visually Stunning, Minimal Slicing Resistance
  • Top Lasting Performance, Non-Stick, Rust, Corrosion and Stain Resistant, Low Maintenance
  • Full Tang, Ergonomic, Forged Rounded Black Handle, Rare Tapered Bolster
  • Risk Free Lifetime Warranty (only if sold by Zelite Infinity)

Cutluxe Boning Knife – 6″ Flexible Fillet Knife

The full tang extends the entire length of the knife from tip to handle, increasing power and leverage.The full tang is triple riveted to the pakkawood handle for excellent durability and a perfect, complete fit.

Cutluxe professional santoku knife adopts imported pakkawood ergonomic handle with three-core connection to ensure absolute stability, and the luxurious steel cap on the handle achieves excellent balance. It is hand polished at 14-16 ° on each side, maintaining a perfect balance between blade edge and maximum flexibility, easy to cut, chop, shred, etc. 


  • Dimensions are 10.62 x 1.17 x 0.85 inches, weighing 5 ounces
  • Boning Knife in size 6″, tapered to a razor-sharp edge for effortless tasks
  • Hand sharpened edge at 14-16 degrees per side for maximum sharpness & edge retention
  • Luxury pakkawood handle, triple-riveted for grip and stability that ensures comfort 
  • high-carbon German steel engineered to perfection at 56+ Rockwell hardness
  • Comes with lifetime warranty against material or workmanship defects

Kessaku 12-Inch Slicing Carving Knife – Samurai Series – Granton Edge

The carving knives of the Samurai series will be your lifelong cooking companion. Visually elegant, it will definitely attract people’s attention in any kitchen, this is a beautiful knife! When you hold the handle of this knife for the first time, it will feel like you are holding it the entire time.

It’s like it’s made just for you. Its smooth, mirror-polished Pakka wood handle provides incredible strength and comfort. It has a full tang to increase strength. Like a surgeon’s scalpel, extremely sharp, this blade is individually handcrafted. 


  • Stainless steel blade with plain blade edge, weighing 9.9 ounces
  • High-Carbon Steel, Full Tang, Forged, Pakkawood Handle
  • Perfectly balanced & ergonomic grip for comfort & safety
  • Visually stylish & sure to draw the eye in any kitchen
  • Sharp & made from our own specially formulated High Carbon 7CR17MOV Stainless Steel for enhanced corrosion resistance & non-stick properties
  • Clean, precise, cuts, amazing edge-retention
  • Rockwell Hardness of 58 for maximum strength, flexibility, & blade edge durability
  • Seamless build ensures that no dirt or debris can ever infiltrate
  • Impervious to heat, cold, and moisture
  • Come with our Kessaku True Lifetime Warranty

Saken Slicing Carving Knife- 12 inch German steel

The blade is made of German HC steel, which has strength and beauty. High carbon steel is far superior to ordinary steel because it can remain sharp and resistant to corrosion for a longer period of time. The Saken carving knife is specially designed to cut all kinds of meat, chicken and even seafood.

Saken tools will continue to be great for years to come. Both the blade and the handle are resistant to wear, stains and oxidation. These knives can be used for various cooking preparations, such as cutting cherry tomatoes, cutting sandwiches in half, cutting cheese, pitting apples, removing fat from meat, and so on.

Complete and perfectly balanced design, this knife is specially designed to adapt to the cutting techniques used by professional chefs, bringing cooking skills to any kitchen, and is equipped with a luxurious gift box to take meal preparation to a new level.

Combining cutting power with convenience and cost effectiveness makes Saken the answer to your cooking needs! Impress your guests and add professionalism to your kitchen. Instead of being satisfied with the dull knives that have been used for years, it is better to indulge in the new generation of kitchen knives.


  • 12 inch carving slicer knife, weighing 1.3 pounds
  • Alloy steel handle and blade with hollow blade edge- tough, wear resistant material
  • Seamlessly joined handle to give a perfectly balanced grip
  • Satin-finished black handles are joined seamlessly to the steel
  • Blade is both sharp and tough and will perform for years without maintenance
  • High carbon German steel has excellent edge retention

International (KGE-07) 12″ Forged Granton Edge Carving Knife

The Update International 12 “Carving Knife is ideal for cutting large meats such as turkey, ribs, breast, and roast chicken. The Granton (scallop) edge creates pockets of air between the food and the blade to better release the food flakes. The 12-inch blade is made of high carbon moly vanadium forged steel blades. This knife has an ergonomic non-slip POM handle and is molded and comfortable to use.


  • High Carbon Stainless material, blade size of 12-Inches, Length of 20.0 inches, width of 2.6 inches
  • Forged, Silver, Scalloped Carving knife
  • Granton edge creates air pockets between the food and the blade
  • Ergonomic non-slip POM handles, molded for comfortable use
  • Dishwasher Safe


By now, you may have guessed what a decent brisket knife should have. But to further solidify this point, we’re here to introduce you to some brisket knife essentials. Here are the things to look for before you buy:

  • Length of the Blade- The first thing to consider before investing is the total length of the knife. Many will be equipped with blades of different lengths. In this case, the longer the blade, the bigger the cut.
  • Quality of the Blade- You must also consider the quality of the blade. Those higher quality products may provide you with greater durability. Most importantly, with these, you can also get consistent cuts over a long period of time. In addition, you should also consider the outer coating of the blade. Those products with suitable coatings will be able to adequately resist rust and corrosion and won’t sacrifice performance.
  • Edge Retention- For brisket knives, the ability to hold the blade is an important factor. If the one you want to buy cannot hold its edges for long, you will have to go to the trouble of sharpening it frequently. Also, the sharper the blades, the less cleaner your cuts. Therefore, you need to consider the edge retention factor.
  • Handle- As far as the knife is concerned, the handle is as important as the blade. Those with below-average handles will be more difficult to use. Most importantly, they can’t provide you with the control and precision you need for finely cut meat. This is why you should consider a knife handle. We recommend that you choose those with contoured designs. They are comfortable to hold and can also give you the precision you need to finely slice your brisket. In addition, these will also facilitate the correct handling of the knife.
  • Design- The last thing to consider is a balanced overall design. If the weight of the knife is unevenly distributed between the handle and the blade, it will be difficult for you to operate it correctly.


The advantage of brisket knives is that they don’t cost a lot of money and a decent knife can hold the blade very well. As long as you get something long enough (over 12 inches) and choose a serrated or granton blade, your new brisket knife will be a huge improvement over any random knife.

Make sure you don’t use anything in the carving set (including the fork). These are usually cheap knives and do not have sharp edges. Spend your money on a decent specialty knife, and every time you start slicing your brisket, you’ll thank us for it.

Using the best knife to cut your brisket will not only allow you to get a clean cut, but it will also allow you to enjoy it the way you should have. We hope we can narrow down the general options so that you can now choose one more easily.


  • Do you need a brisket knife?

Yes, if you plan to make a brisket, you may need a brisket knife. Of course, you may be able to use different knives, but since it requires a long, sharp blade, you need to make sure that whatever knife you use can be used. With this in mind, choosing a brisket knife specially designed for cutting brisket is undoubtedly the best option.

The blade is long and sharp enough to handle this piece of meat, and slicing is as easy as slicing butter. If you’ve tried cutting brisket without using a brisket knife before, you will be well aware of the difficulties this can bring, especially if the blade is small or dulls over time. Invest in a brisket knife to make your life easier.

  • Can a bread knife cut brisket?

If the bread knife you are talking about is long and serrated, you can definitely use it to cut brisket. Any decent long knife can be used to cut the brisket, but not all will produce the same results.

  • What is the difference between a carving and slicing knife?

The slicing knife is mainly used to cut thin pieces of roast meat, vegetables and fruits. On the other hand, to slice and carve dense meat, you will need a carving knife.

  • Do you cut brisket with or against the grain?

Fully cooked beef brisket is gluten-free and tough, making it difficult to cut to length or against grain. To get a clean, even cut, you should cut perpendicular to the grain.

  • What temperature do you slice brisket at?

After the brisket is cooked, it should be allowed to cool at normal room temperature for at least 1 hour. When the brisket is at room temperature, you should start preparing it.

Best Cangshan Knives | Buyer’s Guide

best Cangshan Knives

There are a large number of high-quality tool brands to choose from, so it is difficult to find the brand that best suits your needs. Although you can easily find high-end knife manufacturers that charge high prices for silverware, it is a bit difficult to find a brand that balances quality and budget.

Enter Cangshan tableware. They certainly produce high-quality knives, but even if you don’t have an unlimited budget, you can buy many of their best knives. Cangshan is a knife brand from China. The history of the brand is important because it demonstrates the quality of the tool.

Cangshan (KangShan) Knives was founded by Henry Liu in China and named after the city where he was born. Liu founded a kitchenware company in China and eventually moved to the United States. After looking for a manufacturer for his high-quality knives, he finally found a factory in Yangjiang, China, that could produce the knives he envisioned.

This is the beginning of Cangshan Cutlery Company. Their knives are used by some of the most demanding chefs in the industry (such as Thomas Keller). Their goal is to produce excellent knives, and they have won two red dot design awards. One line is the winner of theGourmet Retailer Editors Pick. They worked hard to make their products beautiful and practical, and they were successful.

Also Check: Best Meat cleaver Knife

They launched 4 unique handle designs in 2015 and received very good reviews on Amazon. They currently have 27 design patterns and have won 28 awards, including the Red Dot Award and German Awards.


German Vs. Swedish Steel

Most people think that using German steel for most of the suits on our list is the only way out, but in fact there are many other options on the market, including the 1020885 series Swedish steel knife set used by Cangshan. in the production of TS.

The latter is not only harder, which means it can hold the blade longer, but it is also not as brittle as Japanese steel, which means you don’t have to worry about scratching the blade. Nonetheless, both are excellent building materials and it all comes down to your preferences.

Chef’s Knife Vs. Santoku

Santoku knives are basically the Japanese version of chef’s knives, but they are better suited for vegetables than heavy use in general cooking. Similar products in the West and East are universal and can be used for various cutting tasks, although each works well in specific areas. 

The uses of a Santoku knife include:

  • Delicate, precise cutting
  • Chopping, slicing, or dicing veggies and fruits 
  • Cutting and mincing meat
  • Using it as a Cheese Knife
  • Scooping food

The uses of a chef’s knife are:

  • Versatile or complicated cutting
  • Cutting, disjointing, and slicing meat
  • Separating chicken parts thanks to the tip
  • Slicing cheese
  • Chopping, slicing, or dicing veggies and fruits

How are Canghan knives made?

Cangshan knives are made of three types of steel: German high-alloy steel, Swedish high-alloy steel, and Japanese high-carbon steel. Each offers different advantages, allowing Cangshan to produce a variety of effective tools to meet different needs.

For example, its German steel is used to make knives that emphasize toughness and durability without brittleness issues. Rockwell’s average grade for all of its knives made from German steel (this grade is generally used to measure the hardness of metals and other materials) is 58. Also, all of its German steel knives are resistant to stains.

Their Japanese steel blades are harder than their German steel blades, with a Rockwell hardness of 60. In addition, they produced Japanese-style blades with a Damascus pattern by folding the steel layers together. This provides a beautiful flowing aesthetic and helps to slide food down the side of the knife. However, these sheets tend to be a bit more brittle.

Finally, Cangshan’s Swedish knife is a balance between the other two options. They have very sharp edges and have a life span of five times longer than many other competitive tools.

Also Check: Best Gyuto Knife

Their Rockwell score averages about 60 points. In addition to these blades and different types of steel, Cangshan also manufactures wooden sheaths and handles for its knives. Wood species include walnut, ash, African black wood, acacia, etc.

Need for Cangshan knives:

Although the big companies in the world of cutlery offer their products at ridiculously high prices, many small brands like Cangshan promise not to undermine the quality of the banks. Cangshan knives are a boon for those who don’t want to spend a lot of effort on their wallets when building, expanding or renovating the tool shop. This makes having the best Cangshan knives a necessity, not a luxury.

When cooking and preparing food, having a set of high-quality kitchen knives can make a big difference. Although the Cangshan knife is affordable, it is sharp, allowing you to use the appropriate knife method, making preparations easier and faster.

They are also aesthetically appealing and can add a bright touch to your kitchen countertops. If you get a good set of Cangshan knives, you will look forward to the tedious process of cutting onions, and you will no longer use your onion chopper.

The best Cangshan knife can make your dining experience more interesting and enjoyable, make your various cutting tasks easier, and look beautiful on your kitchen counter.

All of this does not need to cost you a lot of money, making Cangshan tableware a reliable choice that both beginners and professionals can consider. It is recommended to use an electric knife sharpener to keep the knives sharp and store them safely in the knife rack or magnetic knife strip in the kitchen pantry.

Cangshan Knife German Steel Forged Block Set

If you buy a set of knives from the market instead of a single blade, you should take a look at these 17 sets. Not only is it equippedcangshan steak knives with almost all the blades you might need, it also comes with a walnut blade holder for storage. Each blade in this series has a designated position, so all knives can be quickly and easily sorted after cleaning.

Buy a complete set of daily kitchen knives, including chef’s knives, bread knives, boneless knives, steak knives, etc. Each blade is made from German steel with a Rockwell hardness rating of 58, which is sharp across the board. They also have ergonomic handles for easy grip.

But you will also get a pair of kitchen scissors to complete more specific tasks. This is an expensive initial purchase, but considering the total value the package contains, it is well worth it.


  • The dimensions are 11.5 x 9.5 x 16.5 inches, weighing 16.4 pounds
  • Alloy steel, white, cangshan knife, with a straight blade edge
  • The knife block is aesthetically pleasing and well-organized
  • German Steel for incredible durability, stain resistance and exceptional edge retention
  • NSF International Certified
  • lifetime warranty against manufacturer defects

Cangshan Knife S Series German Steel Forged Block Set

This knife is made of German steel and has a Rockwell grade of approximately 58. It uses a full handle construction, which meanscangshan knives review that the metal of the knife extends all the way to the bottom of the handle. This design is common in Western or German knives and provides an excellent balance overall, offsetting the slightly higher average weight compared to Japanese knives.

However, this blade also has sharp edges based on Asian forging traditions. Therefore, it is a high-quality chef’s knife that can be used for shredding and slicing, as well as piercing softer foods. In addition, the handle is ergonomically curved, easy to operate and comfortable to hold.

The lightweight blade cushion prevents your fingers from sliding over the blade. We also want to point out the extremely affordable sale price; If you want a high-quality, versatile knife for everyday use, but don’t want to spend too much money, then this is a great blade. All in all, it is one of the best inexpensive knives you can find.


  • The dimensions are 13.5 x 5 x 10 inches, weighing 10 pounds
  • Alloy steel cangshan knife, with plain blade edge
  • Hand crafted full tang knives, has a bolster to protect your fingers
  • NSF International Certified 
  • Lifetime Warranty against manufacturer defects
  • Wash knives with warm water and a little detergent, rinse carefully and dry with a towel

Cangshan N1 Series 6-Piece German Steel Forged Knife

The N1 series contrasts its subtle beauty with the sharp ruler blade. The fully forged metal knife provides superior strength andcangshan s1 knives review superior durability. The stylish and simple hollow handle design ensures that these knives are comfortable and beautiful. Each knife is well balanced, the workmanship is perfect, it can be used in large quantities in the kitchen, and it is easy to clean.

This knife is made of high-alloy German steel, which provides an excellent combination of hardness and durability for the blade. It can achieve a sharp and precise blade without gouging. Steel has a Rockwell hardness rating of 58 ± 2 and has a high degree of stain resistance.


  • The dimensions are 15 x 4 x 14 inches, weighing 8 pounds
  • Silver, alloy steel, cangshan knife, with serrated blade edge
  • Patent pending cutting edge designed solid Walnut wood block
  • Hand-wash with warm water and a mild detergent, rinse and dry immediately
  • National Sanitation Foundation (NSF) Approved

Cangshan V2 Series German Steel Forged 5-Piece Starter Knife

This series of knives is forged from high-alloy German X50CrMoV15 steel and undergoes a multi-step ultra 6 heat treatmentcangshan knives review d series process. They have ice-hard blades that provide long-lasting sharpness and are hand-polished and polished by professional knife makers.

It has a classic handle, a patented slanted pad, and a full tang knife with Asian-style cutting edges. Our knives have excellent grip and are suitable for use in a large number of kitchens, and are easy to keep clean and hygienic. The grip of these knives is very good, suitable for a large number of kitchens, and easy to keep clean and hygienic.


  • The dimensions are 15 x 5 x 15.5 inches, weighing 8.2 pounds
  • Alloy steel, black cangshan knife, with plain blade edge
  • Hand crafted full tang knives forged from fine grained German steel
  • USPTO Patented Design
  • Blades goes through an ultra6 stage heat treatment to ensure strength and function
  • All metal detachable shears and solid acacia wood block to house each knife perfectly
  • NSF International Certified 
  • Lifetime Warranty against manufacturer defects
  • Wash knives with warm water and a little detergent, rinse carefully and dry with a towel

Cangshan N1 Series 59151 German Steel Forged Santoku Knife

This is another economical tool, also forged from high-quality German stainless steel. The 7-inch length is the ideal length for thereview of cangshan knives santoku knife. It is a variation of the traditional chef’s knife, and its shape can slice and cut softer foods more accurately. Using this blade can easily handle meat, cheese, etc., although ordinary chef’s knives may be more suitable for shaking, dicing and shredding.

However, this knife is very balanced, especially since the handle is almost as long as the blade. The Asian-style hollow cutting edge ensures long-term sharpness, especially if you sharpen it frequently. The handle is also hollow to reduce the weight of the knife; in fact, it weighs only a few ounces in total.

You will also notice dents in the length of the blade. These form small pockets to ensure that the sticky food falls off the surface of the knife, making it easier to move the food to the cutting board. Combined with an affordable asking price, if you already have an ordinary chef’s knife in your repertoire, this will be a good companion blade.


  • The dimensions are 13.2 x 1 x 2 inches, weighing 0.96 ounces
  • Alloy steel cangshan knife blade and handle, with a plain blade edge
  • German Steel for incredible durability, stain resistance and exceptional edge retention
  • The oval depression in the blade forms air pockets, eliminating drag and promoting uniform grinding
  • Very affordable, lightweight and well-balanced
  • Ideal for cutting meats, cheeses and similar foods
  • Blades goes through an ultra6 stage heat treatment to ensure strength and function
  • NSF International Certified 
  • Lifetime Warranty against manufacturer defects
  • Wash knives with warm water and a little detergent, rinse carefully and dry with a towel

Cangshan TS Series Swedish Sandvik Steel Forged Wood Sheath Set

This knife uses special Swedish steel from Cangshan. It is a Japanese style blade, which is very suitable for cutting vegetables duecangshan knives to its shape and square tip. Due to its amazing sharpness and ability to retain cutting edges, it is five times longer than most German steel grades, making it very suitable for this job.

Even better, this knife is equipped with an ergonomic, slightly curved handle, so you can easily hold the blade when you chop a variety of foods in quick succession. It also has a Rockwell rating of about 59, so it is very durable even if you use it every day. We also like it very much with the solid charcoal ash wood magnetic casing.

It is half open, so it is easy to remove the knife gently without touching the blade. But the magnetic gasket ensures that it stays safe when not in use. The cover has aesthetic value and practical value. Overall, this is good cutlery and not too expensive.

Also Check: Best Bokashi Knives


  • The dimensions are 12.5 x 2 x 1 inches, weighing 8 ounces
  • Wooden handle, black swedish steel cangshan knife, with hollow blade edge
  • Comes with an ergonomic and comfortable handle and is very well balanced
  • Steel used is super sharp and should last for a long time
  • Comes with a quality magnetic sheath made with real wood
  • NSF International Certified 
  • Lifetime Warranty against manufacturer defects
  • Wash knives with warm water and a little detergent, rinse carefully and dry with a towel

How to choose best Cangshan Knives:

Although it sounds simple, there are actually several factors to be considered when choosing the best Cangshan kitchen knife set. Your knife kit can make your life in the kitchen easier or make it an incredible experience. These factors include:

  • Ultra-Sharpness: When you’re trying to make a fine boneless Mediterranean pork chop, there is nothing worse than a dull knife. All of the Cangshan knives use extremely sharp blades, with a Rockwell hardness test score of 56 to 60, which means they will make your shredding, slicing and dicing tasks be accomplished as smoothly as a breeze.
  • Comfortable: Whether you’re an experienced chef spending hours in the kitchen every day, or just a novice or hobbyist chef trying to hone your skills, getting exquisite cutlery that is comfortable to hold is essential. This is exactly what the Cangshan tools provide, all of which is attributed to the company’s care for customers and the use of the latest technology in product manufacturing.
  • Affordable: Compared with samurai swords and shun swords, Cangshan’s products are quite affordable, with various prices and sizes to meet various needs and budgets. Despite their low price, these knives are of high quality, making them the perfect choice for those who are trying to expand or modify their tool library within their budget.

There are many designs of Cangshan knives, but most of them have not changed much except for the appearance of the handle. Most knives are made of the same German knife steel. It takes a while to figure out which series looks like what, but after that, it’s easy to follow your outline.

If you like the way it looks now and are satisfied with the very “moderate” material, then this is an affordable option for decent knives. Obviously, there are other great tool makers that produce high-end tools, but there are also cheaper tools. The uniqueness of Cangshan lies in its design.

In general, any of the above knives or sets of knives are very suitable for most kitchens. These blades are well-made and are ideal for those who value both aesthetic quality and performance. However, if you don’t want to go for costly options, many of them are also great for budget-friendly buyers.

The Cangshan knife is really good. The design of the grip has progressed with the advancement of the new series, which is one of the changes that people have been asking for a long time from the company. They are excellent in terms of blades and holding blocks.

You need to sharpen steel to keep the blade sharp with regular use. This is included in the 22-piece suit, but the smaller suit does not have sharpening steel, which must be accounted for. Although Cangshan is a newcomer to the tool industry, it is causing a sensation. They focus on beauty and function. Their knives are made primarily from German knife steel, with the exception of several Sandvik Swedish knives. 

They are an excellent mid-range knife company that will be a huge improvement for most owners, and the higher range will suit chefs who need reputable blades that focus on craftsmanship and practicality. If you want to splurge on more advanced kitchen knives, these are some good knives that look great.

Best Cangshan Knives

Frequently asked questions about Cangshan Knives

  • Where Are Cangshan Knives Made?

Cangshan knives are produced in Yangjiang, China. This is a large hub for knife makers in the region. Although made in China, most of the steel used in Cangshan knives comes from Germany or Sweden. 

  • Are Cangshan Knives Dishwashers Safe?

Some Cangshan knives say they can be washed in the dishwasher, but like any good kitchen knife with carbon in steel, they are best hand-washed and dried immediately after use to extend the life of the blade. Even tools with more chrome plating will rust when exposed to the water above them for a period of time. Hand washing and drying immediately is always the best practice.

  • Are Cangshan Knives Any Good?

They are good, but not very good. Cangshan prices are affordable for what you get, and they look great! If you like the look and it’s just as important to you as the materials, go for it. If you’d rather spend your money on functionality and performance than on looks, you may be able to find something more suitable for your needs by looking for other better brands of knives. There are multiple model series and price ranges as well as quality range, and their online reviews. They are a high-quality knife, but be sure to read the reviews before buying.

  • What about the warranty for cangshan knives?

All Cangshan knives come with a hassle-free, limited lifetime warranty. If you provide a picture of the product, as long as the problem is caused by a manufacturing defect or a shipping problem, they will repair or replace your knife. This is an excellent increase in value for money. In general, Cangshan knives are well made, they are diverse and interesting in aesthetics, and they are valuable in terms of sale price and warranty. They strive to win satisfied customers, and their goal is to quickly solve any problems you may encounter. They have multiple access methods, including email and telephone. However, you should make sure to buy from an authorized retailer of Cangshan cutlery.

  • Is Cangshan Japanese?

It’s not. Cangshan is Chinese, not Japanese. Cangshan is the name of a mountain in southern China and the name of the town where the founder was born.

  • How Are Cangshan Knives Made?

High-quality materials, excellent craftsmanship and attention to detail are the foundation of the extraordinary quality and value of Cangshan professional caliber tools. High alloy steels from Germany and Sweden have been carefully forged. After super six-level precision heat treatment, each knife is very sharp and has extraordinary edge retention.

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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