best yoshihiro knives

11 Best Yoshihiro Knives and Sets Review 2022

Looking for the Best Yoshihiro Knives and sets? Yoshihiro is a somewhat new brand in the American knife market, despite having been forging Japanese knives for almost 100 years.

However, since launching its global sales in 2008, the brand has swiftly established a reputation for offering some of the cheapest Japanese knives for both amateur and professional chefs.

Japanese knives are an excellent addition to any kitchen. They are superior in quality, sharpness, and durability. Japanese knives are also known for their thin and lightweight designs, as well as straighter edges, which are useful for chopping and cutting clean slices.

Quickly slice, dice, chop and mince fruits, vegetables, boneless meats, and fish with these great blades.

How serious you are about cooking is reflected in the knife set you have on your counter. Yoshihiro Knives are not your typical kitchen knives. Instead, they are high-end Japanese knives that are rare and expensive but perform admirably in the kitchen.

The need for a great knife is practically unavoidable for the chef de cuisine and all aspiring chefs. Take a look at our list of the best Yoshihiro knives review.


11 Best Yoshihiro Knives and Knife Sets Review

 

  1. Best Yoshiriro Knife: Yoshihiro Aonamiuchi Blue Steel Knife

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You can find Japan’s most expertly crafted product in this incredibly ornate Yoshihiro knife. This knife is exceptional in appearance and functionality, and its powerful cutting ability justifies its high price.
Your attention will immediately be drawn to the handcrafted steel of the blade when you first see the knife. This blade’s intricate forging of the iron into a pattern resembling a gentle wave by Yoshihiro’s artisans is truly amazing. The steel is made of a premium alloy combination. Hitachi #1 Blue Steel, which is famous for its incredible hardness and edge retention as well as its good looks, was used by Yoshihiro. 
This blade has a very impressive Rockwell hardness rating of 63 and 64. Because of this hardness, the blade can be extremely thin without compromising its overall strength, and it can make precise cuts without affecting the texture of your food.

This blade feels premium in every way. The refined, understated dark wood handle with matching sheath and the intricate dragon etching on the back of the blade’s edge is sure to impress visitors. The only real drawback is the cost; although this blade is of premium quality, it also comes at a premium cost. 

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2. Japanese Chefs Knife Yoshihiro VG10 16 Layers Hammered Damascus

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This fantastic knife is meticulously designed for western audiences. It has a thick 3mm spine, a slight curve to the belly, and a classic mahogany handle that is beautiful in its simplicity, while its lines are still influenced by classic Japanese Gyutos. In other words, if you’re looking for a high-quality Japanese knife that isn’t too exotic, the Yoshihiro Gyuto is an excellent option.

Like almost all high-end knives, this knife is razor-sharp right out of the box and has a forged blade with a full tang. It’s made of water-resistant steel to withstand the rigors of daily use in the kitchen. The VG-10 steel used in the blade core is both quite hard (with an HRC of 60) and extremely good at retaining an edge. This knife won’t need to be sharpened very often because it will remain sharp for a long time.

At a 15-degree angle, this knife comes with a double 50/50 bevel. It’s entirely ambidextrous, which means you may use it with either your left or right hand. It’s also easier to work with than typical Japanese single bevels. The blade’s cutting edge features a 70/30 grind to enhance sharpness. This has no bearing on the knife’s ability to be used left-handed. Instead, it facilitates it in effortlessly cutting through various food.

It has a lovely Damascus finish as well as a lovely mahogany handle. The end product is quite distinctive, especially considering the knife’s price. If you’re looking for a high-quality, handcrafted knife with a Damascus finish, you won’t find one cheaper than this.

Overall, this knife’s Western-leaning design, traditional handle, and Damascus finish make it an authentic one-of-a-kind item. This knife is ideal for any kitchen looking for a high-quality Japanese knife that acts like a western chef’s knife, an economical knife with a Damascus finish, or just an exquisite knife that works well in the kitchen.

Pros:

  • Long-lasting VG-10 steel core
  • Versatile
  • Well-balanced
  • The pattern is made of non-stick steel.
  • Pre-sharpened blade
  • Functional and long-lasting handle.

Cons

  • Bolster can be improved.

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3. Yoshihiro VG-10 46 Layers Hammered Gyuto

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The runner-up on this comprehensive list will be another Yoshihiro chef knife.

Yoshihiro used VG10 steel to make the blade more robust and more durable right out of the box. This time, the core architecture consists of a 46-layer layered composition.

This gyuto has a 60 HRC Rockwell hardness and has an incredibly strong blade. A steel cladding known as the Damascus pattern will be found on top of the blade with a   distinct and precise pattern.

This blade was made by Yoshihiro in a high-quality stainless steel design that will not rust. Instead of using the dishwasher, it is preferable to hand wash it. Aside from just that, it comes with a stain-resistant blade.

Finally, this knife has sophisticated edge retention, making it an excellent value for chefs looking for a knife that will last a long time.

This is a double bevel blade with a 15-degree bevel on either side. It assures a razor-sharp blade that should be able to handle any cutting task excellently. The Tsuchime pattern is designed to give you consistent productivity. Its blade is also relatively simple to sharpen.

Along with these features, you get a comfortable handle with an ergonomic feel and a good balance. This knife also has a bolster, which helps the overall blade’s stability and control. It is also a rust-resistant blade that will never let you down in this regard.

Pros

  • A sharp blade with a double bevel
  • Stable and balanced bolster
  • A blade that is stain and rust-resistant
  • A useful Japanese knife
  • A Budget-Friendly Knife

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4. Yoshihiro Japanese Sushi Chef Kasumi Knife 3p Set 

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This Yoshihiro single-edged sushi knife set is one of the best sets on the market. There are three knives included:

  • An 11.7-inch Yanagi knife for sashimi.
  • An 8.25-inch Usuba knife for vegetables.
  • An 8.25-inch Deba knife for filleting.

The knives have typical Japanese-style magnolia D-shaped handles and are built of Shiroko white high-carbon steel with an HRC rating of 62.

The knives were designed to cut small portions of fish for sushi and sashimi. It can, however, be used to make lengthy, unbroken strokes, which is the most excellent way to keep the fish fresh and intact. The Yanagi is regarded as one of the most essential knives among sushi and sashimi chefs. This 3-piece Kasumi Japanese knife set is ideal for beginners as well as chefs du cuisine.

We didn’t anticipate such outstanding features from knives at this price, from the sharpness of the blades to the substance of the handle. You will not be disappointed.

Pros:

  • Lifetime limited warranty
  • Easy-to-clean and maintain
  • Rockwell hardness of 62-63
  • High-carbon blades that are extremely thin and sharp.
  • The knife is well-crafted and composed of excellent carbon steel.

Cons:

  • Handwashing is required.
  • May rust if not completely kept dry

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5.Yoshihiro NSW 46 Layers Hammered Damascus Usuba Vegetable Chef knife

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With  this Yoshihiro Vegetable Chef knife, you can cut your vegetables perfectly without leaving a single thread between them. Preparing the vegetables for the main course is now quicker and easier. This Usuba knife has a nice flat edge. Every stroke makes full contact with the chopping board. You can be sure that the blade will keep its sharpness for longer because it is composed of strong steel. This knife is made of strong VG-10 steel with a Damascus steel cladding. The toughness of this knife is unrivaled. Thanks to its hammered texture, the blade will cut through food with no friction.

The Japanese Style Shitan Rosewood Handle provides a firm grip. A double bolster protects your fingertips as well. Its octagonal design will comfortably fit in your palm and relieve wrist tension. Furthermore, this 46-layered, 6.3-inch knife has a Rockwell hardness value of 60.

Because this knife is made of strong steel, it must be handled with care or it will chip. You won’t have to worry about corrosion or discoloration, and the double-beveled blade works for both right and left-handed people.

Pros

  • Handmade by skilled craftspeople
  • Spine thickness of 2mm
  • It comes with a sheath.

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6. Yoshihiro VG1 Stainless Gold Steel 3pc Chef Knife Set

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This knife set is better suited for home use by non-professional chefs. While it is still built with great care and expertise, it has a steel exterior that makes it easier to maintain.

This Yoshihiro knives set features traditional mahogany handles. While these knives lack dramatic Damascus lines, there is a reasonably noticeable wave where the stainless exterior meets the hard inside.

These are full-tang knives with superb craftsmanship and  are crafted from gold steel with an HRC of 60, making them a little softer than some of Yoshihiro’s other blades.   Each blade in this set has a 50/50 grind and is double-edged.

This set is a bargain if you desire more than one knife, western-style handles, and simple maintenance. It’s a steal for the excellent craftsmanship and high-quality materials used in these knives.

You’ll receive three extremely handy knives for less than the cost of a single Shun. You’re also not missing out on any aesthetics. These lovely blades would look great in any kitchen.

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7. Yoshihiro Hammered Damascus Chef Knife 6- Piece Set Review

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This knife features a blade made of 16 layers of VG-10 Hammered Damascus with a finish that resembles water flowing in a pond, as well as a stunning mahogany handle that completes the look while also contributing to the knife’s exceptional longevity and sharpness. To be honest, these characteristics can be found on any Yoshihiro knife. So, anticipate nothing but the best when utilizing it in the kitchen.

While the designs of these excellent YOSHIHIRO knives are influenced by traditional Japanese professional gyuto, they are aimed at western consumers. It has a 3mm spine, a modest belly curve, and a traditional wood handle that is beautiful in its simplicity. In other words, if you want a high-quality Japanese knife without going overboard, the Yoshihiro – Hammered Damascus Chef Knife 6-piece set is an excellent choice.

This knife, like other Yoshihiro knives, is razor-sharp right out of the box and boasts a forged blade with a full tang. It’s built of water-resistant steel to withstand the rigors of everyday use in the kitchen. The blade’s core is VG-10 steel, which is reasonably robust and excellent at keeping an edge.

Pros

  • This knife will not require frequent sharpening.
  • Damascus’s finish is stunning.
  • It’s razor-sharp.
  • It keeps its edge really well.
  • The handle is robust, solid, and long-lasting.
  • It is suitable for both hands.

Cons:

  • Rust is their weakness.
  • The design aesthetic may be considered stuffy by some.

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8. Yoshihiro 16 Layer Steel Vegetable Nakiri

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So here is the very first Nakiri by Yoshihiro on this list, which was released in 2010. It is relatively light, but it never falls short in any aspect, whether it is design, cutting capability, or durability. However, you will not be given any size or color selections for its blade or handle.

The knife’s sturdy VG-10 construction ensures that the entire knife is exceptionally durable. It features a Rockwell hardness of 60 HRC and never fails to deliver in terms of durability and strength. The ample steel cladding contributes to its rust resistance.

Furthermore, the knife includes a core blade with 03 micro-layers of encryption and 16 layers of encryption for unrivaled coating. Yoshihiro gives this knife a toughness that shows in its edge. The edge retention on this knife is classic.

The elongated blade has additional glide, which improves cutting performance even further. It’s a blade with a tiny spin that stores resilience to aid you in cutting larger vegetables. Thanks to Yoshihiro’s extensive forging and heat treatment. Aside from that, the knife is well constructed and finished.

Coming to the significant aspect that will impact your selection. The blade of this Nakiri has a sturdy and exceptional profile that provides stability and control during cutting.

It has a straight spine that slices larger vegetables into two pieces right away. You won’t have to worry about precision cutting because it comes ready to use. The blade is already honed, and the double bevel adds to its value.

Steel cladding is neatly incorporated and has been upgraded to maximize productivity. The straight cutting edge enhances cutting performance even further, and it works wonders on wooden cutting boards. The handle is also quite good.

Pros

  • A sharp blade with a double bevel
  • An effective vegetable knife
  • With a razor-sharp blade
  • Allows for seamless cutting
  • A knife that is rust-resistant and durable

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9. Yoshihiro VG-10 Stainless Steel Petty Utility Knife

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A single knife can execute duties that a larger chef’s knife and a paring knife cannot. That knife is the Yoshihiro VG-10 Stainless Steel Petty Utility Knife. It functions as a little chef’s knife and can handle most chores. A paring knife may struggle with some larger fruits and vegetables. It will easily peel, trim, and slice a variety of fruits and veggies with no effort. It has 16 overlaying layers of steel structure because it is part of the VG-10 Hammered Damascus Series.

Sharpness is a trademark of Japanese blades, and this small utility knife is no exception. It will also maintain its sharpness for a longer amount of time. We recommend sharpening it with a water whetstone if it seems dull. Honing steel could damage the blade’s high-carbon stainless steel.

What is there not to enjoy about this fantastic knife’s handle? It has a triple-riveted full-tang mahogany wood handle. The handle is totally western in design. Both left-handed right-handed and people can use this incredible knife comfortably, thanks to ergonomic design. However, the blade appears to favor right-handed folks more than left-handed individuals.

Pros

  • Extremely versatile
  • Sharpened at an angle of 8-10 degrees
  • Very dependable

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10. Yoshihiro Cutlery Hammered Damascus Sujihiki 

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Variety is the name of the game when it comes to slicing knives like the Yoshihiro Cutlery Hammered Damascus Sujihiki Chef Knife, 9.5-Inch. This Sujihiki double-edge blade is made from 16 layers of Damascus VG-10 and can produce extremely fine cuts. This Yoshihiro Sujihiki Chef Knife is a versatile all-purpose slicer that also functions as a chopper.

The handle is well-made and comfortable to hold. To clean the handle, all you need is a damp towel. It will not rust and will not need to be sharpened frequently. However, it may be a touch too heavy for some. The rounded edge prevents food from sticking to the sharp edge by reducing friction.

It has a long, thin blade with a narrow heel height, allowing it to cut small slices in a single pull while minimizing surface area. This blade design also reduces friction and drag, allowing food to slip away more easily as it is cut. Any of the Yoshihiro knives in this review will quickly become your go-to kitchen knife. It will complete the work with the ease and elegance you expect from a handcrafted Knife.

Pros:

  • Handle made of premium mahogany wood
  • Users will find it simple to use.
  • Stronger and more durable than anything else
  • The emphasis here is on lightness and adaptability.
  • The blade is made of ultra-sharp, high-grade carbon steel.

Cons:

  • A little on the expensive side (but you get what you pay for).

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11.Yoshihiro Layered Nakiri Ambrosia Handle

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Yoshihiro first released this knife in 2010, and it has a lightweight body that is well-suited to beginners. Yoshihiro has released it in white and rosewood handles, so you may pick your favorite color.

Yoshihiro uses VG-10 in these knives, same as the rest on this list. They have, however, tweaked the composition to make it rust-resistant, adding to the entire elegance of the knife from handle to edge.

This Nakiri has a Rockwell hardness of up to 60 HRC and offers exceptional durability right out of the box. The edge retention is also quite good.

You can prepare any vegetable or fruit in under a minute with this Nakiri. This knife features an incredibly sharp blade that never dulls while in use. The knife is very simple to sharpen because it is designed for professional cooks.

The steel Damascus pattern on the blade’s top delivers excellent precision. It also boosts productivity and gives a cutting experience that you’ll enjoy.

In addition to these features, it can be found in a double bevel blade, which requires no introduction. The octagonal handle, combined with the Ambrosia structure, gives stability.

Pros

  • Handle made of Ambrosia
  • 60HRC Rockwell hardness precision and smooth cutting
  • Outstanding edge retention
  • A sharp blade with a double bevel

cons

  • There is nothing to dispute about.

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Shun vs. Yoshihiro

Both Yoshihiro and Shun are excellent Japanese knife makers, yet their brands are significantly different. On the one hand, Yoshihiro produces some extremely high-end knives, such as the ones we’re reviewing, with which Shun does not even attempt to compete. On the other hand, they are well-known as a go-to brand for professional chefs and home cooks looking for Japanese kitchen knives. Yoshihiro knives are therefore highly recommended if you want a superbly produced Japanese slicing knife at an affordable price!

Shun, on the other hand, has a more traditional business model, with a more affordable, superior, and bestselling line of knives that caters to a wider range of customers than Yoshihiro. This is because it offers outstanding value for money and is quite efficient. Most kitchen knife enthusiasts will immediately recognize the Shun Classic or Premier Series knives when you mention them.

Yoshihiro Knives Review: Frequently Asked Questions

Before we get to my final recommendations, let me address some of the most often asked questions concerning the best Yoshihiro knife. This should help to give a clearer sense of what the company is about — and if you should buy a knife from them or examine a competitor’s goods, especially considering they’re less well-known than prominent names.

Are Yoshihiro Knives Worth Buying?

Yoshihiro makes great knives. They’re a unique mixture of affordability and classic design, with a hint of modern technology thrown in for good measure. And, with such a wide range of knife designs, they truly have something for everyone, from the novice to the seasoned pro!

Yoshihiro Knives are made in Japan?

Yoshihiro’s knives are all created in Japan, albeit the company doesn’t say the city or towns they’re made in. Some of their sharpening services are available through their California location.

Yoshihiro Knives Have a Single Bevel?

Yoshihiro makes knives with single and double bevels. Check out my reviews of their many knife categories above for a closer look at each.

Which Knife Brand Is Better: Yoshihiro or Shun?

Due to their widespread availability in department shops, Shun is the most well-known Japanese knife brand in the United States. And, for the most part, their knives are made in a way that is more conducive to Western cooking.

Is Shun’s knife quality superior to Yoshihiro’s? 

I’d think it’s more a matter of personal preference. For example, Shun’s Santoku is perhaps the most beginner-friendly Japanese knife available. On the other hand, Yoshihiro’s knives will open your eyes to a new world of Japanese cutlery in a way Shun’s knives cannot.