ULTIMATE TOP 8 JAPANESE KITCHEN KNIVES OF 2023

[@douglasborgaro6801]

What rear artistry and craftsmanship in making these knives. That’s what’s so captivating about Japanese knives, they are fine works of art!

[@KnifewearKnives]

I couldn't agree more!

[@danman9711]

I bought Nigara Hamono VG10 damascus set during the Garage Sale and find myself just opening the kitchen drawer to look at it or show it off.

[@KnifewearKnives]

That's awesome! They're so stunning.

[@Archangel2277]

I got a Masakage Koishi AS Gyuto 240mm a while back from you guys, its like a piece of art and i love it, never see Masakage Koishis getting a ton of love perhaps you guys can shoot a little love Koishi's way in a vid :) love the vids keep it up! Great knives this video cant wait to get another!

[@KnifewearKnives]

Hey, good observation! In all honesty, I avoid talking about them because we can never keep them in stock and I hate to disappoint folks! That said, they're amazing knives. My second knife was a Koishi nakiri and it's still one of my favourites.

[@Archangel2277]

@KnifewearKnives can completely understand that, I just saw my knife was sold out yesterday! Thank you for the response and the content. I love it!

[@trevorgerland2254]

I agree. I absolutely love/cherish my Masakage Koishis. I have the Nakiri, 180mm Gyuto, and 165mm Santoku. I have had my eye on the 240mm forever, but have a Takeda 250mm, Moritaka 250mm, and 240mm Sakai Takayuki Sanpo Sujihiki/Gyuto that have my wife saying, “NO MORE KNIVES!”… for the time being. Nonetheless, I want the 240mm Koishi and I also have my eye on the 240mm Masakage Zero. @knifewearknives can we get a KZbin Short on the Masakage Zero?!?!

[@Mspurrier88]

The Glestain knife is in my collection. It is my go-to knife for slicing potatoes. It really works.

[@GrantHendrick]

Fun and helpful to see what Naoto and Nathan like. It is great to get me insight into the various makers. Looking forward to more great content in 2024. Thank you!

[@KnifewearKnives]

Thanks Grant, have a great rest of your year!

[@tylerjames5911]

I went with a kiritsuke gyuto i love it

[@e30Birdy]

I have a Nakagawa x Myojin 240 gyuto, that thing is such a beast. Whoever picks up that slicer is getting a hell of a knife

[@KnifewearKnives]

Glad to hear it!

[@Dynasty1818]

Just bought my first Japanese knife and went with a Kengata, kind of like a shorter Bunka or a Santoku mixed with a Gyuto, from Sakai Takayuki and GAD DAYUM it's a joy to use. My first carbon steel, but I clean my knives as I go anyway and they're just stainless steel, so had no issues with rust yet.

[@KnifewearKnives]

That's awesome to hear!

[@angelgalvan6048]

didnt expect them to pull out a zanpakuto at the end there lol

[@ChristopherFlett-d9r]

LOVE the Gary Numan album AND Miami Vice soundtrack!

[@KnifewearKnives]

A person of culture, I see!

[@JustJimJr]

Excellent video. I just scored a few knives from M. Hirr... ever hear of this guy? I love Japanese knives.

[@JustJimJr]

A couple of Santoku looking knives

[@KnifewearKnives]

I've never heard of them, I'll try to track them down!

[@reinhard4397]

looking to get a mid budget (around 400-800$) yanagiba, any recs on what to get? was previously looking at either a takayuki homura guren aogami #2 300mm or a takayuki seiryu damascus 300mm. any other recs would be highly appreciated too! thanks!

[@KnifewearKnives]

Hey, that Homura Guren would definitely be my first choice! I also love these two: knifewear.com/collections/yanagiba/products/sakai-byakko-shirogami-1-ebony-handle-yanagiba-300mm knifewear.com/collections/yanagiba/products/sakai-takayuki-uzushio-yanagiba-300mm

[@illustrious1]

This was excellent. Thank you.

[@timur7381]

respect for Glass Beads as the bg music)

[@kylerbloom8639]

You guys should review Ogata’s line of knives not that popular but it’s absolutely amazing

[@KnifewearKnives]

We've got some before, hopefully we will again!

[@Aki-px6qz]

What is the right height of the table your chopping board stays on to chop effortlesely without stressing your shoulders.?ANYBOBY?

[@einundsiebenziger5488]

Depends on how tall you are and what feels most comfortable to you. Experiment with cutting boards of different thicknesses, I'd suggest.

[@snigor]

the steve jobs of knife sharpening would definitively sell you on a sharpening appliance

[@grgapro97]

I got nigara vg10 but santoku 180 its such a sharp precise beauty

[@apilkey]

@KnifewearKnives what Japanese Knives would you say are the “Rolls Royce” of knives bearing no cost in mind? I bought my wife a Shun knife but I imagine those are just “regular” Japanese knives but still a step up from your department store knife. Back to car analogies they’re maybe a BMW, but there’s still better knives out there. With soo many Japanese knife brands I have no clue which ones are contested to be at the very top line the pinnacle best of the best. What would you say are your top 3 and perhaps you don’t even sell them which is fine as well?

[@KnifewearKnives]

Hey, great question! Shun are fantastic, but you can definitely get crazier. My top lines currently are: Masashi Yamamoto. One of the best blacksmiths out there. Incredible quality and some very fancy options if you're into that. knifewear.com/collections/masashi-yamamoto Ryusen. Extremely slick, fantastic fit & finish and performance! knifewear.com/collections/ryusen Anything forged by Satoshi Nakagawa and sharpened by Naohito Myojon. Incredible blacksmith & sharpener duo making some of the best blades available today: knifewear.com/products/tetsujin-hamono-aogami-kasumi-gyuto-240mm

[@CoffeeggSPWL]

I own a Tsunehisa Aogami Super Stainless Clad Hammered Kurouchi Kiritsuke Gyuto 210mm Rose wood Handle that knife stays sharp for so long and it is such a beauty. When you buy this knife you get a beast of a knife.

[@KnifewearKnives]

That's an awesome blade!

[@30gaming83]

As someone looking to get my first kind of "legit" all-around chef's style knife (previously only having used $40-50 USD western chef knives), and increasingly being swayed toward a Japanese knife over German/Western style, what do you think about something like the Yoshihiro VG-10 46 layer (NSW Hammered Damascus Series) Gyuto 210mm (~190 USD)? Or, even on the more basic looking lower end something like a Tojiro (classic?) vg-10 3 layer ($100 USD). Alternatively, might you have any others that you'd recommend I consider in the $100 - 200'ish USD range? I'm increasingly interested in getting something with a bit more artisan/crafted look and feel to it, but wouldn't make (practical) sense for me to go too far down the rabbit hole. Thanks so much.

[@30gaming83]

If I can make it work practically and financially, I'd really love a truly handcrafted kitchen knife to support the individual craftsman and artist as well.

[@KnifewearKnives]

Hey, that's awesome! I've never used the Yoshihiro but I imagine they're great! The Tojiro is a phenomenal blade, especially for the price. One step up would be a knife from Haruyuki, like the Kokuto or Goma series. If you want to try a handmade artisan without breaking the bank, check out the work of Masashi Yamamoto. His Kaijin line is quite affordable for how much work goes into it! knifewear.com/collections/shop?q=masashi+kaijin

[@30gaming83]

@@KnifewearKnives thanks so much for your help

[@30gaming83]

@@KnifewearKnives I actually watched the full Springhammer documentary yesterday 😆I was drawn to him in that doc.

[@EvilMonsterful]

Question: how do you go about sharpening convex edges? I believe if you use a whetstone you'll pretty quickly re-profile that edge into a "V"? I've got a convex Japanese Gyuto and have been pretty hesitant to sharpen it because of this. I've just been stropping it with some diamond compound. Let me know your thoughts!

[@KnifewearKnives]

Hey, we actually made a video on that! kzbin.info/www/bejne/ZqWYXqBmd9Gfo80si=xbdBMEReKNNnxkgF

[@DobromirManchev]

That last one is kinda more of a short sword / wakizashi, than a kitchen knife :D

[@KnifewearKnives]

Totally 😂

[@Aldissimo90]

Just purchased a Zuiun Gyuto 210mm in Japan and then I discovered your channel, please tell me it's a good knife 😅

[@KnifewearKnives]

It is! We sell those and love them!

[@indytodd6102]

that Nakagawa is 100%

[@jackhowell8708]

Gleatain K-series: don’t suppose they do it for lefties?

[@KnifewearKnives]

Sadly not, hopefully one day!

[@einundsiebenziger5488]

So, unfortunately the only dimpled knife where the dimples make sense, makes no sense for lefties.

[@einundsiebenziger5488]

Can anyone explain the use of a bunka or kiritsuke? Are they just bad-ass looking santokus and gyutos, or does the clipped tip serve an actual purpose? Would really appreciate the info.

[@KnifewearKnives]

A Bunka is just a badass santoku! They were invented around the same time and varied depending on maker. The Kiritsuke gyuto descends from the single bevel Kiritsuke. Sometimes it's just a gyuto with a more badass tip, sometimes it has a flatter edge. Some folks find the Bunka or Kiritsuke tip a little more precise, I find it about the same.

[@takleung7130]

Here's an idea for a video or short. The ping that a knife blade makes when you hit it lightly with something. Notably a Moritaka AS blade. Does that ping have any bearing on the quality or construction of the knife?

[@KnifewearKnives]

That's a great idea! To my knowledge it doesn't mean anything, but fun to do regardless.

[@sacoto98]

I'm pretty sure one of the tests you can do to make sure you got your heat treatment right, is holding your handleless knife slightly behind it's balance point and about 3 inches above an anvil, let the tip fall whilst still holding the knife and hit the anvil and evaluate the heat treatment by the noise it makes and how the knife bounces off the anvil

[@takleung7130]

@@sacoto98 Hmm, interesting. Is this something that some knife makers do? I've never heard of this. Do you know for certain? I can imagine a well seasoned smith doing it. Thank you.

[@sacoto98]

@@takleung7130 I follow this blacksmith on Instagram and from time to time he posts stories doing it and saying it's one of his ways of telling if he got the heat treatment right

[@DarkStriker42]

Would you say the masakage yuki santoku is better than “the best santoku you ever used” the masashi vs1 kaijin santoku?

[@KnifewearKnives]

It's really a matter of personal preference. Given the choice, I would get the Masashi, but the Yuki is fantastic!

[@manoumond3]

Hello, I am looking into buying a handcrafted japaneese Knife with these criterias: 1. Kitchenknife for vegetables 2. Bladelength 18cm 3.Tamahagane Steel , harvasted by coalfire by the blacksmith 4. Fully handcrafted, no machines and folded at least 16 times 5. Sharpened by hand

[@KnifewearKnives]

That's a tough once, to get a knife that fits every single item. Chances are, you'd be paying upwards of $5,000 for it. Check out our Instagram, when we get super rare stuff we always post it.

[@ch-ee8ct]

これらの包丁は見た目が美しく､コレクション製がありますね｡ 大切に扱えば一生使えるよ｡ ナイフは人類最古の資産｡

[@parkarlsson3833]

Try satake Knifes ...

[@Bloodstryke]

That sujihiki is a literal sword. 😮 I don't know how you would use that to cut food with one hand.

[@The_Musical_Zoid]

Do you ship internationally?

[@KnifewearKnives]

Yes! Knifewear.com

[@jamesharmon3827]

I simply have to have a Nakagawa blade...

[@KnifewearKnives]

It's incredible!

[@michaelbruch4791]

Strictly slicing meat, ???? Please suggestions??

[@KnifewearKnives]

A really thin and long knife like a Sujihiki is pretty awesome. Another great option is a Yanagiba, but they're single bevel and a little trickier to get used to!

[@timonwoudenberg1569]

I have got a bunka zdp189. Wow. That’s all

[@KnifewearKnives]

What a great knife!

[@neilbondad4476]

I am just wondering why are this great knife makers in Japan whose work are stunning, of great quality, and most of them are award winning are not in your list, only Satoshi Nakagawa and Yu Kurosaki made it in your list. Here are the best knife makers in Japan in my opinion, some of them produce knives that are affordable and some are expensive. Takeshi Saji Satoshi Nakagawa Yoshikazu Ikeda Tsuyoshi Yoshizawa (吉澤 剛) Takeshi Saji 佐治 武士 Makoto Tadokoro 田所 真琴 / Tadokoro Hamono 田所刃物 Kenji Togashi Shigeki Tanaka Yoshikazu Tanaka 田中 義一 Yoshimi Kato 加藤 義実 / Kato Uchihamono カトウ打刃物 Yu Kurosaki 黒崎 優 Yoshito Yamakawa Kei Kobayashi 小林 圭 / Kobayashi Hocho 小林包丁 Kisuke Manaka 間中 貴輔 Naohito Myojin Satoshi Nakagawa (中川 悟志) Yoshikane Hamono 吉金刃物 Yoshihiro Yauji 弥氏 良寛

[@KnifewearKnives]

Great question! These were just our picks for 2023 and we had to narrow it down. We do a video every year and have featured many of those makers in the past and will in the future!

[@mattl7424]

Guy on left sounds like HOMELANDER

[@KnifewearKnives]

I guess I have to finally watch The Boys...

[@mattl7424]

@@KnifewearKnives you’ll love it . Twist and turns

[@jingchen7279]

This is advertising. There are many good handmade knives in Japan.

[@KnifewearKnives]

There are tons! These are just our super subjective favourites.

[@ExtraCheese666]

Yawn….all my Japanese kitchen knives are Damascus R2 blades $500+

[@Atreusz]

Nothing for me, either shirogami or VG10 (not a fan of that at all) or unaffordably expensive. No, for me personally there are definitely better knives from this year or that I discovered this year like Shiro Kamo Tora or Hatsukokoro Hayabusa Santoku.