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Japanese Knife TOP SALES BRANDS
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Sakai Takayuki
Cultivated through a long period of 600 years, Sakai Takayuki is Japan’s top leading knife brand with an origin at the city of Sakai – home to Japanese traditional culinary pieces. Working with famous blacksmiths like Yamatsuka and Itsuo Doi, Sakai Takayuki never fails to surprise professionals with extreme blade sharpness, high-edge retention, and outstanding blade designs. View the SAKAI TAKAYUKI brand page
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Takeshi Saji
Known for his idealistic approaches in the forging of premium quality blades, Takeshi Saji is a blacksmith from Echizen, Japan who strives to make excellent blades for professionals in the culinary industry. Marking a strong difference in unique designs, Takeshi’s blades are crafted out of passion and the dedication to make a ‘difference’. View the Takeshi Saji brand page
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Yu Kurosaki
Extremely sharp and ultra-light blades by Yu Kurosaki never fail to make an impression. Yu Kurosaki is among Japan’s top blacksmiths known for his unique blade designs and outstanding knife quality for all uses. All set in Japan’s Echizen city, Kurosaki knives are must-haves. View the YU KUROSAKI brand page
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Kanetsune
Kanetsune by KITASHO is well-known for its ‘Seki-den’ Japanese swords-making technique that marks it one of the top, leading Japanese knife brands for decades. The combination of the traditional ways with modern innovation of blade forging makes Kanetsune a brand that truly lived up to its founder and blacksmith, Kanetsune Seki who started his crafts in the capital of Seki, Japan. View the KANETSUNE brand page
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Yoshihiro
Specializing in hand-crafted blades, Yoshihiro is a leading knife manufacturer in Sakai city with a long history that dates back to centuries. Continuously forging premium quality knives for professionals, Yoshihiro reflects on the Japanese traditions of swords-making through outstanding blends of the old generation and modern techniques. View the YOSHIHIRO brand page
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Masamoto
Masamoto is indeed Japan’s highest-integrity professional knife brand that surprises the world with its splendid, swords-making techniques, earning them the title of being the ‘Number one Sushi Chef Knife Manufacturer’ for ages. Grand and luxurious, Masamoto knives are made in Tokyo city; they are worth collecting and a great companion for professionals. View the MASAMOTO brand page
Japanese Knife Other BRANDS
Japanese Knife All Knives
Japanese Knife All Materials
Japanese Knife TOP SALES BRANDS
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Sakai Takayuki
Cultivated through a long period of 600 years, Sakai Takayuki is Japan’s top leading knife brand with an origin at the city of Sakai – home to Japanese traditional culinary pieces. Working with famous blacksmiths like Yamatsuka and Itsuo Doi, Sakai Takayuki never fails to surprise professionals with extreme blade sharpness, high-edge retention, and outstanding blade designs. View the SAKAI TAKAYUKI brand page
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Takeshi Saji
Known for his idealistic approaches in the forging of premium quality blades, Takeshi Saji is a blacksmith from Echizen, Japan who strives to make excellent blades for professionals in the culinary industry. Marking a strong difference in unique designs, Takeshi’s blades are crafted out of passion and the dedication to make a ‘difference’. View the Takeshi Saji brand page
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Yu Kurosaki
Extremely sharp and ultra-light blades by Yu Kurosaki never fail to make an impression. Yu Kurosaki is among Japan’s top blacksmiths known for his unique blade designs and outstanding knife quality for all uses. All set in Japan’s Echizen city, Kurosaki knives are must-haves. View the YU KUROSAKI brand page
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Kanetsune
Kanetsune by KITASHO is well-known for its ‘Seki-den’ Japanese swords-making technique that marks it one of the top, leading Japanese knife brands for decades. The combination of the traditional ways with modern innovation of blade forging makes Kanetsune a brand that truly lived up to its founder and blacksmith, Kanetsune Seki who started his crafts in the capital of Seki, Japan. View the KANETSUNE brand page
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Yoshihiro
Specializing in hand-crafted blades, Yoshihiro is a leading knife manufacturer in Sakai city with a long history that dates back to centuries. Continuously forging premium quality knives for professionals, Yoshihiro reflects on the Japanese traditions of swords-making through outstanding blends of the old generation and modern techniques. View the YOSHIHIRO brand page
-
Masamoto
Masamoto is indeed Japan’s highest-integrity professional knife brand that surprises the world with its splendid, swords-making techniques, earning them the title of being the ‘Number one Sushi Chef Knife Manufacturer’ for ages. Grand and luxurious, Masamoto knives are made in Tokyo city; they are worth collecting and a great companion for professionals. View the MASAMOTO brand page
Japanese Knife Other BRANDS
Japanese Knife All Knives
Japanese Knife All Materials
Popular Japanese Kitchen Knives
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![Sakai Takayuki INOX Japanese-style Nanairo Yanagiba 270mm ABS Resin Handle [Green-Tortoiseshell]](https://cdn11.bigcommerce.com/s-attnwxa/images/stencil/320w/products/5290/206746/sakai-takayuki-inox-japanese-style-nanairo-chefs-yanagibasashimi-270mm-abs-resin-handle-green-tortoiseshell__69247.1662141569.jpg)
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Message for You from Hocho Knife (Japanese Knife)
Knives have been considered as "Auspicious Gift with Sufficient Luck to Cultivate Fortune" from ancient times. Our products are Highly recommended for Gift of Anniversary as well as for Your Best Professional Cooking Experience. It is our pleasure to help you enjoy finding the most precious knife for Yourself and Your Loved One!
Sincerely,
All the Hocho Knife Staff
FAQ
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Sashimi（Yanagiba）, Deba and Usuba are the most essential for Japanese traditional style cooking / Gyuto, Santoku, and Sujihiki (Slicer) are for Western style.
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The top 3 in each popular knife capital are --- Sakai Takayuki, Yoshihiro and Satoshi Nakagwa in Sakai / Takeshi Saji, Yu Kurosaki and Yoshimi Kato in Takefu / Seki Kanetsune, Kei Kobayashi and Iseya in Seki, and there are many more excellent brands other than the above.
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Aogami Super or Blue Paper Super Steel is said the hardest for Japanese traditional style kitchen knives. its hardness is approx.65~67 HRC, which provides quite excellent edge retention.
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The representative production areas of Traditional Japanese Kitchen Knives are Sakai (Osaka), Seki (Gifu), Tsubame/Sanjyo (Niigata), Sabae & Takefu (Echizen, Fukui), Miki (Banshu, Hyogo) and Tosa (Kochi). It is said that around 90% of the professional Japanese-style-food chefs in Japan use the knives made in Sakai.
Key Points for Choosing a Knife
Selecting the right knife is a crucial step that significantly impacts the quality and efficiency of your cooking. This article explains how to choose a knife from five perspectives: type, material, size, design, and price.
Knife Types and Cutting Experience
Knives come in many varieties, but understanding the differences based on use is essential.
| Santoku and Gyuto Knife: | Versatile knives that handle vegetables, fish, and meat efficiently. These are staples in most households. |
| Sashimi Knife: | Featuring a thin blade, it is ideal for precise slicing of sashimi, often preferred by professionals. |
| Deba Knife: | Designed for filleting fish, it's a must-have for fishing enthusiasts. |
| Petty Knife: | A compact knife perfect for intricate tasks like peeling fruits. |
For home cooking, it's best to start with a Santoku or Gyuto knife and add other types as needed.
Blade Material Determines Usability
The blade material directly influences sharpness and durability:
| Blue Steel and White Steel: | Known for their razor-sharp edges but require careful maintenance due to their susceptibility to rust. |
| Stainless Steel: | Rust-resistant and easy to maintain, making it beginner-friendly. |
| Ceramic: | Lightweight and rust-proof but prone to chipping if dropped. |
If ease of handling is your priority, stainless steel is a great place to start.
The Importance of Choosing the Right Size
Knife size affects usability and safety. A Santoku knife of 165–180mm is optimal for household use. Oversized knives can be unwieldy, while undersized ones may compromise efficiency. Select a size that fits your hand and cooking style. For larger individuals, a 210mm Gyuto knife is recommended.
Balancing Design and Price Range
A knife's appearance also plays a role. Traditional Japanese knives exude elegance, while modern Western designs bring contemporary flair to your kitchen. Price is another key factor, and it’s essential to match it with your needs and skills:
| For Beginners: | $30–100, featuring low-maintenance stainless steel options. |
| For Intermediate Users: | $100–200, offering a balance of sharpness and durability. |
| For Advanced Users: | $200 and above, showcasing high-quality craftsmanship. |
Choosing a Knife Is About Finding a Culinary Partner
A knife is not just a tool but a companion in your culinary journey. Selecting the right knife can make cooking more enjoyable and elevate your dish presentation. Start with one that suits your needs and preferences, and enjoy enhancing your cooking experience!
