Yoshihiro Knife Reviews – Yoshihiro is a relatively new name in the United States knife industry, even though they have been manufacturing Japanese knives for more than 100 years. However, since the firm began selling its products internationally in 2008, it has swiftly established a reputation as a provider of the few cheapest Japanese knives for amateur and professional cooks.
Even with my extensive professional culinary expertise, going through Yoshihiro’s huge selection of knives proved to be a daunting prospect. Thus, I enlisted the assistance of three professional chefs to provide expert commentary for this article:
I believe you’ll discover a well-balanced and complete viewpoint offered in my Yoshihiro knives review due to the combined results of all of our product comments. My aim is that you’ll have a more excellent grasp of the brand and which of their knives are genuinely worthy of a position in your kitchen through this article.
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Yoshihiro Knife Reviews By Types
According to the time of writing, Yoshihiro now provides a variety of knives in 15 different types of steel. Moreover, although each steel has its distinct features, it may be divided into four broad groups:
- Double-edged stainless steel
- Single-edged stainless steel
- Double-edged high carbon steel
- Single-edged high carbon steel
As you can see from the sequence in which I’ve listed them, each area grows more specialized. Next, consider how each of these groupings corresponds to your current skill level in further detail.
Dual-edged stainless steel is the most significant starting point for inexperienced Japanese blades since it is comparable to Western-style knives. Furthermore, they’re among the most reasonably priced knives in Yoshihiro’s whole catalog, making them an ideal option for first-time Japanese knife purchasers in general.
The Yoshihiro VG10 Gyuto would be my first pick for those who fall into this category. Even though it is constructed of Japanese steel and pakkawood, the design is more similar to a Western chef’s knife.
The curved blade helps for a rocking cutting action, which is distinctive of Western blades, and the strong steel blade ensures that the knife remains razor sharp even after extended use. In addition, since it is constructed of stain-resistant steel, it requires less care over time.
If you want a more expensive option, the High-Speed Steel Gyuto is a good choice if you want the sharpest knife available. Steel is used in its construction, heated to an impressive 1200 degrees Celsius, making it more challenging and sharper than any similar Western knife.
Single-Edged Stainless Steel
Many traditional Japanese blades have a single edge, which gives them a cutting technique that is considerably distinct from that of Western knives. As a result, a long, smooth slice will be required to go through your components rather than a rocking action.
The Yoshihiro knife group differs from traditional Japanese knives in that it uses contemporary stainless steel in the production of its blades. Therefore, it would be fair to categorize the qualities of these knives as being somewhere in the midst between Japanese and Western styles: Because of its low maintenance requirements and its very sharp edge, it demands a specialized cutting technique.
Double-Edged High Carbon Steel
Japanese knives have always been made of high carbon steel, the typical material of choice. That is to say; this category is another fusion of Western and Eastern design: A double edge for convenience of use, made of sharper steel that needs more care than a single edge blade would.
This is the turning point from knives for domestic use to knives for professional usage. Regularly oiling and sharpening your high carbon steel knife will seem like an inconvenient interruption of your cooking time for most home cooks.
They may, however, be exceptionally sharp for their price if you’re prepared to put in the additional effort and practice the extra care and maintenance required for one of these knives. Take, for instance, Yoshihiro’s blue steel gyuto: The performance of its blade, which has a Rockwell hardness of 62-63, will put Western-style knives with a similar price tag to shame.
Single Edged High Carbon Steel
Right now, the knives you’re looking at are some of Yoshihiro’s most costly and highest-performing designs. But, unfortunately, they’re out of reach for most home cooks, including me! Despite the fact that if I had a few hundred bucks lying around, it would be tempting to get one of them.
With its razor-sharp edge retention, exceptional edge retention, and extensive maintenance needs, the Hongasumi Kiritsuke is a model of excellence in the category.
Blades made of high carbon steel from the old school need more maintenance than blades made of stainless steel from the newer generation. To avoid rusting, you’ll need to be vigilant about keeping them clean and dry at all times. You’ll also need to lubricate the blades with mineral oil frequently.
While more care is required, the tradeoff is that you can get a sharper high carbon steel knife for less money than you would pay for a stainless steel knife. This is because the metal alloys used to forge stainless steel knives are more costly to create and, as a result, are more challenging to deal with when forged.
The angle at which a knife’s edge is cut accounts for a significant portion of its sharpness.
On both sides of the edge of double-sided knives, the edge is ground down, resulting in angle equal to the total of the two sides of the edge. In the case of a double-edged knife, a grind of 10 degrees on both sides will add up to 20 degrees in total.
In contrast to double-edged knives, single-edged knives are honed just on one side of the blade, often to a 12 or 15-degree angle. In practice, this implies that the overall edge angle will always be smaller than that of a double edge knife, making the knife sharper but necessitating more excellent expertise to achieve clean cuts.
Is sharper always preferable, on the other hand? No, not at all.
A double edge is advantageous for a workhorse knife such as a gyuto because it allows for better edge retention over a more extended period. Double edges also reduce the likelihood of chipping, making these knives more suitable for the intricate cutting of herbs and vegetables.
As a result, you’ll commonly encounter Japanese knives with a single edge that is long and slicer-style. They are exceptionally skilled at producing the long, silky slices required for sushi and sashimi. In addition, since you won’t be cutting through many hard materials, your knives will retain their sharpness for a considerably more extended period.
Traditional Japanese knives are manufactured with wooden handles that are either D-shaped or octagonal, depending on the style.
D-shaped handles are more user-friendly for novices, although they are still more challenging to get accustomed to than most molded Western-type handles. The straight handle type of Japanese knives, on the other hand, will provide you with more mobility when cutting with little experience.
The most expensive Japanese knives are those with octagonal handles, which allow the user to adjust the blade’s tip to the maximum extent possible. An experienced chef may utilize the numerous facets of octagonal handles to precisely alter their position before beginning a cut using the multiple aspects of octagonal handles. Unfortunately, this form of handle is often found to be unpleasant for long-term usage by beginners.
Yoshihiro Vs. Shun — Which is Better?
Shun is the most well-known Japanese knife brand in the United States, mainly because they are readily available in department shops. Moreover, for the most part, their knives are constructed in a considerably more conducive to Western cooking.
Does this imply that Shun knives are superior to Yoshihiro knives? I’d think it has more to do with your cooking style than anything else. Shun’s santoku, for example, is perhaps the most user-friendly Japanese knife available on the market for beginners. However, suppose you’re ready to experiment with various cutting styles. In that case, Yoshihiro’s knives will open your eyes to a whole new universe of Japanese cutlery in a manner that Shun’s knives will not be able to.
Our journey has concluded together – thank you for bearing with me through the technical sections of this essay! To summarise, the following is true:
From beginner-friendly Western-style blades to the highest-quality traditional Japanese knives, Yoshihiro offers diverse knives. Consequently, the brand is a fantastic option for everybody, from the home cook to the sushi expert.
I would, however, suggest the Yoshihiro VG10 Gyuto if I had to recommend just one knife to a home cook at this time. It combines the most significant aspects of Western and Eastern knife manufacture, and it is very reasonably priced for the level of quality it provides.
If you could provide more specifics about your case, I would be pleased to assist. Leave a message in the comments section below, and I will respond with a suggestion for you.
Santoku Knife vs Chef Knife: An overview of two classic kitchen knives