This Kamikoto knife review highlights one of the finest knives out there. Japanese knives are rightly admired the world over for their keen cuts, the way they hold an edge, their strength, and even their styling. For this Kamikoto knife review, we decided to see how this knife performed and how it compared to other similar knives.
What Makes Japanese Knives Stand Apart?
For the most part, Japanese-made kitchen knives use the finest quality materials: top grade steel specific to knives. Other knife-makers also use the finest of steels, though, so that's not what makes Japanese knives so highly prized.
The Japanese have a long history of making fine blades, going back the nearly mythical era of the Samurai. Our Kamikoto review is considering knives with centuries of skill and artisanship behind them. The forging process, which makes each knife out of single piece of steel by hand, is what sets these amazing knives apart.
What Is the Kamikoto Knife?
The knife we're looking at for this Kamikoto knife review, the Kamikoto Santoku Chef Knife, is a seven inch blade made to turn your kitchen cutting dreams into reality. Each blade Kamikoto makes is hand-forged in a precision process they've been using for centuries. This knife is made of a corrosion resistant Honshu steel and honed to a satiny finish.
This particular Kamikoto knife is optimized for right-handed chefs and works particularly well at slicing fish, deboning chickens, or thinly slicing vegetables: any job that needs a razor sharp and robust blade capable of doing fine work where minute cuts are required.
The Santoku chef knife is single bevel and already sharpened. The knife has an attractive black handle and comes in a natural ash box with a certificate verifying authenticity.
This knife has been taper ground on one end and hollow ground on the other end to allow chefs to make a range of different precision cuts by simply switching sides or adjusting pressure.
The knives in our Kamikoto knife review can be had for prices of just over $100 to just over $200. All these knives have similarly excellent blades, so this Kamikoto knife review isn't really about the blades. The higher priced knives typically have finer styling, more ergonomic handles, and varying edges to make them somewhat more versatile in the kitchen. They are also likely to last longer.
How It Compares
There are many excellent Japanese knives out there, so for this Kamikoto knife review we'll be comparing the Santoku chef knife to three other similar knives in the Japanese style:
Kamikoto 7in. Santoku Chef Knife
- Kamikoto knives are made from high-quality steel from Honshu 本州, Japan
- 7-inch Santoku knife; High corrosion resistance
- Both handle and blade are satin finished to a subtle, yet stunning luster.
The non-slip handle of this knife makes it easy to grip. The weight is nearly perfectly balanced for making fine cuts. The only issue you might have is that it takes a bit of practice to get everything out of this knife that it has to offer.
This is an excellent knife in every respect. The blade is finely honed and keeps its edge. The weight is right for cutting but not too heavy to hold for lengthy periods, and the handle feels good in the hand.
Again, we couldn't get enough of this knife's design. It isn't flashy or bright, but it is elegant. By adjusting the angle and pressure you cut with, you can make very precise cuts while still keeping a comfortable, secure hold.
All Kamikoto knives have a lifetime guarantee against any defect in the material or construction; however this guarantee does not transfer to any secondary owners. It also does not cover normal signs of wear on the handle or rush.
This seven inch chefs knife follows in the same tradition of Japanese artistry as the other knives on our list. It is highly durable, sharp, and made from VG10 steel before being honed carefully by hand. The honing process brings the blade to a 9.5 to 12 degree edge.
This knife does come with a gift box. The knife is made for a right-handed chef. It is particularly adept at slicing vegetables. It may be worth noting that this knife is a product of Zwilling Henckel. It is a Japanese style knife, but not actually a Japanese -made knife. While the German forging process is also world-renowned, you should be aware of what you're getting before you buy.
This is a solid knife that does the job well. Some people have a little trouble dealing with the edge bevel, but this isn't a big issue.
This is a pretty, solid knife; but it is designed for slicing and not chopping. It's a bit thin for chopping and won't hold up to a lot of use for that task.
For a slicing knife, this is very well designed. It is lightweight, looks beautiful, and is made of Damascus pattern steel: 65 layers of steel forged onto a solid metal core. The many layers over steel allow it to be both strong and flexible, and it will stand up to a lot of sharpening.
Zwilling, the manufacturer behind Miyabi, offers a lifetime warranty on their knives. This warranty only covers the blade itself. The handle and any other incidental products are not covered.
TOKAGEH Santoku Knife 7 inch - Japanease AUS 10 Chef Knife Damascus...
- THE BLADE : Ultra Sharp 7 inch AUS 10 Japanese santoku knife blade that combines the quality of carbon steel with the...
- 8-13 DEGREE ANGLE : On each side, offering an increased sense of accuracy.
- Elegant G-10 HANDLE: This Japanese Santoku Knife come with Ergonomic military grade G-10 rigid, lightweight, strong and...
This is another Japanese style knife, made of 67 layers of Damascus steel over a solid steel core. The finish keeps food from sticking to the blade, and this could be the most comfortable knife you'll ever hold in your hands.
This knife works for any kitchen job but is particularly suited to precision work with its excellent, finely honed tip. About the only thing it doesn't do beautifully is fine dicing tasks. The 67 layers of Damascus steel means you compromise a bit on precision honed edge compared to some other knives, but you gain the ability to sharpen it again and again and again.
This is an exceedingly lightweight knife with a very ergonomic handle. It's comfortable to hold and use for any kind of kitchen task.
For everyday home use, this is a perfectly fine blade. You'll love the feel and the way the blade keeps food from sticking. However, it does chip more easily than others we reviewed, and it just doesn't have what it takes to hold up to a pro kitchen type situation.
The handle is amazing, and the design of the blade makes it work easily with all kinds of kitchen tasks. The Damascus steel layers work wonderfully at giving it a sharp edge with a solid core; but it's not the sharpest knife of those we reviewed.
This knife also comes with a lifetime warranty for 100% satisfaction or your money back.
Yoshihiro VG10 16 Layer Hammered Damascus Gyuto Japanese Chefs Knife...
- Gyuto Chef's Knife is the most versatile and essential of all chef knives perfect for dicing, slicing, and chopping...
- 3 Layer construction with a VG-10 Japanese stainless steel center core with a HRC 60 for exceptional sharpness, edge...
- An elegant 16 layer hammered outer steel is a stylish yet functional design eliminating friction and keeping food from...
Yoshihiro has been making handcrafted knives in the old style for a century but have only been selling abroad since 2008. They use the same techniques as sword craftsmen and layer softer steel suitable for cutting over a single-forged solid steel core.
This knife is so hard that the blade can be made
exceptionally fine, allowing for the most precise cuts. The blade's design keeps food from sticking to it, and it also virtually eliminates friction. Slicing and dicing is just as easy as can be with this knife.
This knife has 12 layers of Damascus steel hammered on to the steel core. If that seems like only a few in comparison with the 66 and 67 layers in other knives from our Kamikoto knife review, there's a reason. More layers means a thicker edge. Fewer layers means the finest possible edge. However, more layers also means you can sharpen the knife many more times than you can with fewer layers, meaning you'll be using the knife longer.
This is a light, thin blade that's easy to use and yet hard enough to last for years.
Handcrafted knives always have the potential for a blemish to slip through, and these are no exception. Yoshiro will replace them quickly and without question should you find a problem, however. The handle resists water and feels good in the hand.
This is the only fully ambidextrous knife on our list, so if you're a left-handed chef this might be the best choice for you. It has a comfortable angle and good bevel, a very sharp honed grind, and comes from the box able to slice through paper with ease.
Yoshiro ships their knives from Japan to Beverly Hills, California when you order. When the knives get to California, staff at their office remove every one and test it for quality. If it passes that test, it gets sent on; but once it arrives you have just two weeks to decide whether you want to send it back.
Kamikoto Knife Review: Conclusion
Every knife we considered for our Kamikoto knife review could be a worthy addition to your kitchen arsenal. All of them are fine quality, sharp, easy to hold, and will last a lifetime with the right care. But our real objective here has been to provide a Kamikoto knife review.
In our view, there is really only one downside to the Kamikoto, and that's the price. In every other respect, we felt that this amazing knife would make a tremendous addition to your kitchen and outperformed the other knives in this review in key areas.
Why It's Best
The finish on this knife is second to none, and it strikes the perfect balance between being razor sharp and also easy to re-sharpen for years. The feel in the hand is also amazing. The Tokegah could be just a little bit more comfortable if you're slicing and dicing for hours, but for most home jobs the Kamikoto will be just as comfortable.
We also loved the different grinds on either side of the blade. They allowed us to slightly adjust the angle of a cut to achieve a whole different precision without having to move the knife all the way up and put it back down.
We give the Kamikoto five out of five stars. We're on our way now to get one of our very own to keep permanently.