Where are the knives made?
The Kyoto Samurai Series blades are skillfully created in YangJing, China. This area is famous for creating blades for over 1,000 years. The steel is imported Takefu VG10 super steel from Japan.
What is the blade making process?
The elite knife makers are trained in traditional Japanese methods. The facility's knife master trained for years in Japan under a prestigious knife master.
The blades are heat treated, cold-rolled to reveal the layered Damascus pattern. This allows better knife angles (sharpness) than other steel blades while maintaining its durability. Other steel blades cannot match our blade angle without being brittle.
The team spends days on every knife. Each knife goes under a painstakingly thorough hand-polishing and hand-finishing process under strict guidelines using the 3-step Honbazuke method.
What is the Honbazuke method that Kyoto Knives use?
Honbazuke honing originates from a traditional Japanese method where the blade is sharpened and polished by hand in three stages: The blade is first coarsely ground using a vertically rotating sharpening stone, followed by a fine honing utilizing a horizontally rotating sharpening stone. And finally the edge is polished using a leather stropping block for precision sharpness.
We improved the blade by adding a high-tech processes called Cryo-tempering which improves the steel’s crystalline structure by making it stronger. We are thus able to achieve exceptional quality but keep the costs of our knives lower for our customers.
I assure you, if not careful, you will cut your finger.
We are so confident in the quality of our knives we offer a lifetime warranty. No questions asked
Is this as sharp as a ceramic blade knife?
If properly maintained and sharpened, a good VG-10 steel knife will be just as effective as a ceramic knife, and more durable.
Ceramic knives are brittle and chip easily, but resist dulling better than steel knives. Steel knives are very hard to damage beyond the repair of a good sharpening. As long as you are honing your knife every time you use it with a honing rod or some kind of honing tool, your knife should stay nice and sharp for a long time.
What are Kyoto Knives blade angles and how does that affect performance?
The blade angles are between 8-12 degrees while regular steel blades are between 15 – 20 degrees.
Kyoto’s VG-10 Steel and the Damascus process allows a sharper angle without being brittle.
Can you use an electric sharpener?
You could use an electric sharpener, but we would never do that to this knife. This is fine Damascus steel.
We advise not to because the angle will be different. The best way is use a high quality Japanese sharpening stone which is also called a whetstone.
How to wash a Kyoto knife
Kyoto knives are made with a premium high-carbon VG10 steel core. They are more susceptible to rusting than the cheaper stainless steel knives. It has less chromium than the exterior cladding, which enables it to hold a superior edge and maintain the edge longer.
Dishwashers and knives DO NOT MIX. Not only will it make your steel rust from the dishwasher’s hot and humid environment but it destroys the edge. Also the detergent contains abrasives and will dull the knife.
You should only hand wash and hand dry the knife.
How to sharpen the knife
We advise not to use a honing steel too often on the Damascus knives because the VG10 steel is hard. Honing rods are more suited for softer German steel.
If you still prefer to hone, a medium fine ceramic rod (around #1200 grit) with light touches will work.
Ideally you would give the blade a few passes over a whetstone. A whetstone is more likely to ensure the edge is at a proper angle.
Start off with a high quality Japanese whetstone and with steady hands maintain the same angle while sharpening. We recommended 1000 grit for sharpening and 6000 grit to finish.
You can also use a leather strop or diamond honing block to remove any burr. Keep in mind that VG10 does not burr as often as other softer steels.
The whetstone method is great skill to learn for maintaining your knives for a lifetime.
Or if you prefer, take your knives to a professional to get them sharpened.
What type of cutting boards can you use?
Cut on a good quality end-grain board. If you are cutting on plastic or cheap boards, the knife’s edge will get destroyed.
Is the knife really Damascus steel or is it etched steel to look at Damascus?
Yes, our blades are real Damascus steel. This is a slight misnomer as the original ancient Damascus technique was lost. However modern steels are much stronger due to their lack of impurities.
The pattern you see is from layering and NOT from etching.
Can I use it to cut bone?
We do not suggest to use the chef knives to cut bone. It may chip the blade. You would need a meat cleaver.
I found a defect, scratch or problem with my knife.
We stand behind our customers. Our products come with a 100% satisfaction guarantee. We strive to ensure nothing less than absolute satisfaction and beyond.
We are not an ordinary company. I assure you your trust in us was not misplaced. We positively stand behind every single one of our knives and our customers. Anything less than a 5-star experience is a failure on our part.
We promise to do everything possible to ensure you have a great experience, please contact us at your earliest convenience at support@KyotoKnives.com.
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