The Kamikoto knife is a kitchen knife that’s meticulously handcrafted and rigorously tested. The blade of this knife is made of high-quality Honshu steel, which is durable and corrosion-resistant.
But there’s more to this kitchen tool than meets the eye.
Let’s dive deeper into Kamikoto knives, and learn how they can take your meal prep to the next level.
Table of Contents
Understanding Kamikoto Knife | What You Need to Know
What Are Kamikoto Knives?
Kamikoto knives are traditional Japanese knives. Each blade of a Kamikoto knife is hammered out from high-quality steel, particularly Japanese steel. It’s crafted from:
- 420J2 steel: This is used in Kamikoto’s Genten series. It gives the blades an HRC (Hardness Rockwell C) of more or less 53.
- SLD steel: This is used in Kamikoto’s Ganjo series. It has a harder material, which is at 62 HRC. It keeps the sharp edge of your Kamikoto knife, but it may also chip if the knife isn’t properly used.
Kamikoto gets its steel from the following steelworks in Japan:
- Ibaraki Prefecture
- Niigata Prefecture
- Honshu Island
- Kanagawa Prefecture
Its headquarters is situated in Tokyo, Japan, but the blades are manufactured by selected and expert blacksmiths in Yanjiang, China.
The Kamikoto knife looks different from other kitchen knives. You’ll notice that it’s old-fashioned and has minimalist aesthetics. But its design is still relevant to the present day.
It’s well-balanced, which lets you cut and slice with precision. It’s simple yet dominant in the kitchen.
The blade of the Kamikoto knife is slender and has a single bevel edge. This means that the knife is sharpened on one side only. This traditional edge also makes the Kamikoto knife one of the sharpest on the market.
It’s molded from high-carbon steel through a meticulous process. This gives the Kamikoto knife its durability and high corrosion resistance.
The Kamikoto knife features a “no-bolster style”. This allows you to use the knife’s entire length.
However, this style may not be ideal for newbies in the kitchen, since it can’t safeguard your lead finger. But don’t worry, as the bolster still gives balance and steadiness to the knife.
The neutral-colored handle complements the knife’s shiny blade. It’s made of resin and wood, giving the Kamikoto knife a polished look. Additionally, its resin coating makes sure that the handle won’t chip, rust, oxidize, shrink, or soften over time.
Kamikoto’s handles also have an ergonomic design. They’re round and don’t have a sharp angle, making the knife comfortable to hold.
The Kamikoto knife is made in what is called the “full tang style”. In this design, one piece of metal is stretched throughout the whole knife, from its blade all the way to its handle. Coupled with high-quality steel, this design makes for a powerful, long-lasting, and even indestructible blade.
Furthermore, with proper maintenance, you can hand down a Kamikoto knife through generations.
Since the Kamikoto knife has a single-beveled edge, a knife sharpener might damage the blade. So you have to use a whetstone to sharpen it. Alternatively, you may bring it to a professional knife sharpener.
Remember that the Kamikoto knife isn’t made of stainless steel. Therefore, after washing it, you have to completely dry it before storing it.
In addition, you have to regularly put mineral oil on it to maintain its top-class performance.
How Are Kamikoto Knives Made?
Each Kamiko knife undergoes an intense 19-step process.
Once the steel arrives in the factories, it’s heated and strengthened for two hours at 1,922 degrees Fahrenheit. Then, the steel cools down at 392 degrees for another two hours.
This process doesn’t only harden the blade; it also lessens the steel’s elasticity and makes sure that the sharp edge is maintained.
All the craftsmen are knowledgeable when it comes to ancient techniques. They maintain the Japanese craft and legacy when it comes to sharpening and polishing the blades.
Afterward, each Kamikoto knife is inspected three times. And it’s this blacksmiths’ attention to detail that makes Kamikoto knives in demand among home cooks and Michelin-star chefs alike.
What Are the Best Kamikoto Knives?
When you buy Kamikoto knives, they come with a wooden box, specifically an ash wood box, where you can store and safe-keep it. This makes Kamikoto not only presentable in the kitchen; it also makes for a perfect gift to your fellow clever cooks!
And not only that, but you also get a lifetime warranty, plus a certificate of authenticity.
To learn more about what Kamikoto has to offer, let’s look at some of their most noteworthy and top-selling knives of all time.
This kanpeki set is the most popular and most traditional among Kamikoto’s Genten series. So, if you want to use authentic Japanese knives, this is the best bang for your buck.
Each Kamikoto knife in this three-piece set offers balance and precision. Moreover, the trio comes in elegant solid black handles.
When you purchase this set, you get the following knives:
- 7-inch Nakiri knife: This knife is ideal for cutting vegetables. It has flat, thin blades, which are perfect for your chopping tasks.
- 8.5-inch slicing knife: This can serve as a substitute for a chef’s knife. It’s great for cutting fish and meat.
- 5-inch utility knife: If there’s anything that the Nakiri and slicing knives can’t handle, don’t worry, as this utility knife is here to the rescue. It’s especially ideal for mincing herbs, onions, and garlic as well as doing detail work, such as trimming an artichoke.
Meanwhile, if you’re a home chef who just needs a single knife that can replace a chef’s knife, or a specialty knife that can be up to any task, the Kamikoto’s Santoku Genten is your most feasible option.
The Santoku chef’s knife is only seven inches long, so it’s more comfortable to use than a 10-inch chef’s knife.
It looks different from most Japanese steel knives. It’s wide, heavy, and curvy but still well-balanced. You can easily control it as you slice and dice.
You may use it to prepare veggies, meat, and seafood accurately, smoothly, and effortlessly. It’s also sharp enough to slice through your favorite sushi and sashimi.
This 7.5-inch Kamikoto knife is a combination of ancient Japanese workmanship and Asian culinary heritage. It’s also the heaviest among Kamikoto knives.
Its massive build can chop those strong bones and break down tough cuts of poultry and meat. But you may also use it to slice and mince.
Aren’t the Kamikoto knives marvelous to look at? Well, with this set, you get a special wooden stand that you can use to display your knives. It’s also practical, as it allows you to easily remove a knife when you have to use it.
It consists of two Kamikoto knives that are equally graceful and elegant yet function as a workhorse:
- 10-inch chef knife
- 5.5-inch utility knife
These two knives are perhaps the most essential knives you must have in your kitchen.
This set belongs to the Genten series, like the Kanpeki set, meaning it’s also made of 420J2 steel. But if you have to choose between these two sets, keep in mind that the Senshi may be better when it comes to preparing Western food, and the Kanpeki may work well with Asian-inspired recipes.
This Yanagiba knife has the longest blade among the Kamikoto knives and is actually a limited edition
It’s perfect for those long straight cuts, such as breaking down a large fish in one neat and quick movement. Like the Santoku knife, you may also use this to prepare sushi and sashimi pieces.
This is another knife set offered by Kamikoto. It consists of the following knives:
- 6.5-inch Honesuki boning knife: This is perfect for deboning chicken and filleting fish. Its lightweight and narrow shape make it possible to pierce through food and cut precisely.
- 9.5-inch Kiritsuke knife: This is great for cutting fish as well as chopping vegetables. It’s not that heavy, but it’s solid, sturdy, and sharp.
Kamikoto doesn’t run out of knife sets. But this Ryoshi set is the last but definitely not the least on our list.
Similar to Senshi and Kensei sets, it consists of two knives:
- 7.5-inch deba knife: This has a broad blade, but it’s ideal for filleting a whole fish.
- 10-inch Yanagiba knife: On the other hand, this has a narrow blade, which makes it perfect for achieving precise slices. It lets you cut fish for sushi and sashimi in a single motion.
Is the Kamikoto Knife Worth It?
The answer lies in your kitchen preferences, needs, goals, and of course budget.
The Kamikoto knife is inspired by thousands of years of craftsmanship. It offers unbelievable precision and delivers unparalleled cutting power.
However, beginners in the kitchen might need some time to get used to its single bevel blades. But experienced chefs will be thrilled with its sharp edge.
Additionally, Kamikoto knives may come across as a bit pricey, even when they’re on sale. But with their ease of maintenance and sharp edge retention, not to mention their aesthetics and performance, they can still be considered cost-effective.
Remember that Kamikoto knives aren’t your typical kitchen knives. They’re made from the highest quality of steel. They’re handcrafted by skilled blacksmiths. And they’re inspected rigorously before they leave the factories. What’s more, you get a lifetime warranty and an ashwood box with each knife!
So, if you’re not really on a tight budget, choosing Kamikoto knives over other brands is worth it. Keep in mind that with their MSRP that’s somehow higher than other Japanese knives, what you’re paying for are high-quality and durable knives that are built to last and would definitely last a lifetime.
Looking for more incredible tools that you can add to your kitchen? Visit our page to see the best gadgets and appliances.