From Our Blog


Can this knife take a beating at a professional kitchen?

Posted by Kyoto Knives on


Hey Chef,

We are a new company and understand that you need time learn about us. We get it. That is why we had our knives battle tested on the front lines. For example, Chef Livengood used our knife at his restaurant BrightWok located at Chicago and has the below to say.

"This is where the knife shines. The steel has been treated very well. After about 2500 pounds of product over a week in my kitchen the knife was still sharp enough to use, giving the knife much more resilience than standard, more popular options.

The edge was easy to bring back after a quick stone session, and took a higher grit finish very well without feeling over polished. 

Overall I think it's a great introductory knife that should be very competitive with other residents of Sur la table or William & sonoma. My staff loves it, and it stood up...

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Unboxing is a great way to show you what comes with any product. Below is a quick demonstration of what you will get with the 7 inch VG10 Damascus Japanese Steel Santoku Knife.

Click below to see the video.


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FAQ

Posted by Kyoto Knives on


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...

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