Why Kyoto Knives Exist?
The Kyoto Knife Advantage
We created the Kyoto Samurai Knife Series in order to bring you a beautiful premium knife for less than half of what you would pay from other brands.
Finding a quality chef knife can be frustrating. Your choices are either a cheap knife that constantly needs to be sharpened to overpriced brand names you find at premium retailers. There are little options for a quality mid range knife.
The traditional retail model is bloated which pushes knife prices up. Kyoto Knives is here to challenge that. By avoiding all the traditional sales channels and going directly to the consumer, Kyoto Knives is able to create an incredible knife for a fraction of the price.
What Makes Kyoto Knives Different From the Rest?
The steel defines the blade. And from the very beginning, Kyoto Knives wanted to create something that both performed well but was also beautiful. Our blade begins with a core made of VG-10 stainless steel which we import from Japan. This innovative steel combines the incredible cutting edge of high-carbon steel with the practicality of stainless steel. Our blades will hold an edge better than the competition and has a Rockwell hardness of 62+
Kyoto wanted to make not only an extremely sharp knife but one that’s a pleasure to use. We've put a lot of thought into the overall design. And after many revisions we’ve designed a blade that's balanced and comfortable to use regardless of the size of your hands.
Finally we need to make the knife affordable and a challenger to premium knives. We’ve established relationships with some of the most experienced knife manufacturers and steel supplier in the world. Our VG-10 steel is made in Takefu, a region of Japan famous for blade making and the knife is finalized in YangJing, China. This area is famous for creating blades for over 1,000 years.
The blades are heat treated, cold-rolled to reveal the layered Damascus pattern. This allows better knife angles, thus sharpness, than other steel blades while maintaining its durability. Other steel blades cannot match our blade angle without being brittle.
The elite knife makers are trained in traditional Japanese knife making methods. The facility's knife master trained for years in Japan under a prestigious knife master.
The 3-step Honbazuke Method
The team spends days on each knife. Each knife goes under a painstakingly thorough hand-polishing and hand-finishing process under strict guidelines using the 3-step Honbazuke method.
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. The edge is polished using a leather stropping block for precision sharpness.
Finally, we improve 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.
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