Best Japanese Kitchen Knife Set UK – Reviewed

1. SKYLIGHT Chef’s Knife

It is a santoku knife made of high carbon stainless steel, elements that will guarantee resistance and durability of your product in the long term. It is also rustproof, non-toxic, and stain-resistant, so you can keep your Japanese knife always clean and in the best condition.

Do you want a blade suitable for every type of food and use? With this, you can. The Santoku model lends itself to cutting butter, lemons, meat, vegetables, fish, sushi, and so on, so you don’t have to buy a set. The material from which the knife was made is cut, which gives it an ultra-sharp and easy-to-sharpen edge.

Plus you can enjoy the best convenience! The handle has been built to be extremely ergonomic, being equipped with a protective coating that allows it not to slip out of your hands. Your grip will then be secure, solid, and comfortable.

In addition, this Japanese knife will be delivered to you ready to use, having already been sharpened and not needing frequent sharpening.

Last but not least, the knife has been specially designed for your safety, so you won’t have to fear any risk! Plus, if you want to save time, it’s easy to clean and requires low maintenance.

Definitely ranked among the best Japanese kitchen knives of 2020 for the best value for money. What are you waiting for?


2. SHAN ZU Chef’s Knife Damascus Steel

We are talking about a product whose quality undoubtedly allows it to be among the best Japanese knives in the 2020 ranking.

The product is an excellent quality santoku knife with a thin mirror edge blade, extremely sharp and made of 67-layer Damascus steel. It is precious steel known all over the world that gives the knife a sharpness that is four times higher than other steel knives. The thickness of the blade is also only 2 mm, a feature that will guarantee you a precise, fine, and rapid cut.

Are you looking for a multi-purpose knife that lasts over time? Then you’ve come to the right place! The Shan Zu is ideal for all types of foods, including meat, fish, vegetables, fruit, and more. It also has an excellent sharpening that lasts over time, without you needing to sharpen it often. In addition, it is rustproof and anti-fade, so you can always keep the knife in the best condition.

Resistance and multifunctionality, but the eye wants its part, right? The design of this knife is in fact irresistible and elegant, fully reflects the style of the Japanese. Finally, it is perfectly balanced, in order to guarantee you a better grip.

The quality, conferred by the brand that is among the best known among the Japanese ones is truly incomparable, do not miss it!


3. makami Kona II Santoku Knife

It is a Santoku knife perfect for cutting vegetables, but it also adapts easily to cutting meat and fish: you can’t help but have it in your kitchen!

The peculiarity of this Japanese knife lies in the realization of the blade, built-in 66 layers of Damascus steel with an internal layer in VG-10 alloy. These are all elements that give your knife incredible cut resistance and durability, not to mention extreme sharpness!

In addition, for those who want the best comfort, this is certainly among the Japanese knives that suit your needs. The handle is light, ergonomic, and easy to handle and has also been made of Micarta, an excellent material as it is resistant and waterproof.

And the benefits don’t stop there! In addition to being very resistant, the handle is made even more elegant by the insertion of stainless steel in its end.

One tip is definitely to wash the knife by hand, as you could ruin it by putting it in the dishwasher.

To conclude, this Japanese knife is not only of excellent quality but also a very affordable price, which is why it has been ranked among the best for its lightness. Take advantage of the opportunity!


4. SHAN ZU Paring Knife Fruit Knife 67 Layer

This knife belongs to a professional line, for this reason, judged among the best Japanese knives of 2020. It is a knife whose blade, mirror-like and with only 2 mm of thickness, has been made of 67-layer Damascus stainless steel, giving you the possibility of obtaining fine and very quick cuts.

The sharpness of steel is four times higher than common knives, so if you seek the best hardness you will be fully satisfied! Still speaking of the steel of the blade, it has been forged to ensure excellent resistance to corrosion and wear. Furthermore, thanks to its non-stick feature you will not run the risk of fading!

If you are a lover of fruit salads, this is the knife for you, having been specially designed to cut fruit without crushing it and with the best precision!

Plus, if you want to save your time this knife is, as well as extremely easy to clean, incredibly sharp, so you won’t need to sharpen it often. In addition, its anti-rust property will help your daily diet stay healthy and safe.

Among the best Japanese professional knives and with the best reviews, it will surely guarantee you maximum efficiency.


Best Japanese Kitchen Knife Set UK – Buying Guide

Now you have had the opportunity to see the ranking of the best knives of 2020, their characteristics, materials, and much more, elements that will allow you to get a clearer idea of ​​which can be the right knife for you.

However, before proceeding with the purchase it is necessary that you have more information, useful to avoid wasting time and money in choosing the wrong one among the Japanese knives. Let’s see them together.

Types

First of all, there are different types of Japanese knives. The most famous all over the world is certainly the Santoku knife, and then move on to the Gyuto, similar to the chef’s one, the Nakiri, that is the traditional Japanese vegetable knife and many others.

Japanese knives are often distinguished by hardness, type of steel used, blade shape, and so on. The main elements to correctly distinguish knives in their characteristics are listed below.

Hardness

What generally differentiates European knives from Japanese knives is the carbon content and quality of the steel used. In fact, the latter is characterized by greater hardness, usually measured in HRC. While a classic Western knife has a hardness between 54 and 60 HRC, in the Japanese one the minimum is 60 HRC.

Steel with a high hardness causes the blade to be more fragile, so it is easier for it to break: however, the sharpening is better and longer-lasting.

The speech also changes with regard to the risk of oxidation. Japanese knives are in fact for the most part, unlike European ones, not stainless, and this leads them to rust more easily. Nevertheless, the stainlessness decreases its hardness.

Types of steel

To overcome the problem of the brittleness of hard steel, while maintaining characteristics such as resistance to corrosion, the Japanese have created new steel alloys. They aim to improve the final product, making the knife more durable and resistant.

Among these alloys we have:

Chrome

The most frequently used, it promotes resistance to stains

Cobalt

Useful to increase strength and hardness, obtaining a higher HRC

Copper

Increases corrosion resistance

Molybdenum, nickel, vanadium and tungsten

These are all useful elements to increase the strength, hardness, toughness, and resistance of the Japanese knife

Construction of the blades

While Western manufacturers use classic blade processing techniques such as hot forging and stamping, the Japanese venture out to other techniques such as laminated, coated, or composite blades.

Coated

They are blades composed of a hard steel core with high carbon content and coated with one or more layers of steel. The combination of these elements will result in an extremely sharp blade.

Laminated

It is a process introduced by the Japanese in which carbon steel is wrapped in two layers of stainless steel which are subsequently compressed together and subjected to very high temperatures.

The result is a super hard and sharp blade, with the excellent property of improved stain resistance.

Composite

In this process, the blade of the knife is composed of two different steel alloys, subsequently joined by brazing.

Brazing is a 4-step process that permanently fixes steel with a carbide such as tungsten and a brazed material such as copper. The result of this process is an extremely sharp blade with a decorative wavy copper line behind the edge.

Conclusion

Now that you have come to the conclusion, you have had the opportunity to explore every single aspect of a Japanese knife, from the composition of the blade to the type of steel used and much more.

It could be said that you have almost become an expert in the field, right? Thanks to this knowledge you will now be able to make your choice with greater awareness. What are you waiting for? Go and… choose the perfect one for you among the Best Japanese Kitchen Knife Set UK!