Here’s a draft of a review article in English about the Masamoto VG Cobalt Steel knife: Masamoto VG Cobalt Steel Knife Review

Here's a draft of a review article in English about the Masamoto VG Cobalt Steel knife: Masamoto VG Cobalt Steel Knife Review

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Masamoto is one of the most esteemed names in Japanese cutlery, known for blending traditional craftsmanship with modern technology. The Masamoto VG Cobalt Steel knife is a testament to this legacy, offering superior performance and durability. This review delves into the features that make this knife a preferred choice among culinary professionals and enthusiasts.

Design and Materials

The Masamoto VG knife is crafted from VG Cobalt Steel, an upgraded version of the popular VG-10 steel. This alloy includes cobalt, which enhances the blade’s hardness and ensures longer edge retention. The blade boasts a sophisticated, polished finish that not only looks impressive but also contributes to its resistance against corrosion and wear. The handle is typically made from high-quality composite material, designed to withstand the rigors of a professional kitchen while providing a comfortable grip.


The cutting performance of the Masamoto VG Cobalt Steel knife is exceptional. The enhanced hardness of the cobalt alloy allows for a sharper, more resilient edge, making precision cuts effortless. It excels in a variety of tasks, from slicing delicate fish for sashimi to chopping hard vegetables. The blade’s balance and the handle’s ergonomic design minimize hand fatigue, making it suitable for extended use in busy culinary settings.


One of the standout features of the Masamoto VG knife is its durability. The cobalt-infused steel not only maintains sharpness longer but also withstands the typical wear and tear seen in lesser quality knives. While it is resistant to rust and corrosion, proper care—including hand washing and immediate drying—is recommended to maintain its pristine condition over time.


The Masamoto VG Cobalt Steel knife is positioned at the higher end of the price spectrum, reflecting its premium materials and the brand’s storied heritage. It represents a significant investment, but one that is justified by its superior performance, longevity, and the craftsmanship behind it. For professionals and serious home cooks, this knife is a worthwhile addition that promises years of reliable service.


The Masamoto VG Cobalt Steel knife is a remarkable fusion of traditional Japanese craftsmanship and advanced material science. Its elegant design, exceptional sharpness, and durability make it an indispensable tool in the kitchen. Whether you are a professional chef or a passionate home cook, investing in a Masamoto knife means equipping yourself with one of the best tools available in the culinary world.

Masamoto KS Honkasumi Gyokuhaku-ko Buffalo Tsuba Knife: A Culinary Legacy

Masamoto KS Honkasumi Gyokuhaku-ko Buffalo Tsuba Knife: A Culinary Legacy

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In the echelons of professional kitchens and among culinary enthusiasts, the Masamoto KS Honkasumi Gyokuhaku-ko with Buffalo Tsuba represents not just a knife, but a legacy of Japanese craftsmanship at its zenith. This premier piece from Masamoto, one of the most revered names in Japanese cutlery, encapsulates over a century of knife-making tradition, offering unparalleled performance and elegance. Herein, we delve into the features, performance, and care of this exquisite knife, shedding light on its esteemed status in the culinary world.

Exquisite Craftsmanship and Design

Blade Excellence: The Masamoto KS series features the Honkasumi Gyokuhaku-ko, a high-carbon steel known for its ability to achieve and retain an exceptionally sharp edge. This steel, combined with traditional forging techniques, results in a blade that not only excels in sharpness but also in durability. The meticulous process of layering and refining the steel contributes to the knife’s remarkable cutting performance and resistance to wear.

Elegant Aesthetics: The knife is distinguished by its Buffalo Tsuba, a handcrafted guard made from buffalo horn, enhancing the knife’s balance and beauty. This element not only serves a functional purpose, preventing the hand from slipping onto the blade, but also adds a touch of elegance and distinction, making each knife unique.

Precision Handling: The handle of the Masamoto KS Honkasumi Gyokuhaku-ko is designed for comfort and control. Crafted from high-quality wood, it is shaped to fit snugly in the hand, allowing for precise and effortless cuts. The harmonious balance between the blade and handle ensures that chefs can use the knife for extended periods without fatigue.

Unmatched Performance

The Masamoto KS Honkasumi Gyokuhaku-ko excels in a variety of culinary tasks, from slicing delicate sashimi to precision vegetable cuts. Its razor-sharp edge, combined with the steel’s high-carbon content, allows for thin, precise cuts without tearing or bruising the food. This knife is not only a tool but an extension of the chef’s hand, enabling the expression of culinary art at the highest level.

Care and Maintenance

To preserve the Masamoto KS Honkasumi Gyokuhaku-ko’s beauty and functionality, proper care is essential:

Hand Washing: Always hand wash the knife with mild soap and water, and dry it immediately to prevent rust.
Regular Sharpening: Use a high-quality whetstone to maintain the blade’s edge. Honing with a leather strop can also enhance its sharpness.
Storage: Store the knife in a dry place, preferably in a knife block or sheath, to protect its edge and ensure safety.


The Masamoto KS Honkasumi Gyokuhaku-ko Buffalo Tsuba knife is more than just a culinary tool; it is a testament to the artistry and tradition of Japanese knife-making. Its exceptional craftsmanship, performance, and aesthetics make it a coveted piece for professional chefs and culinary enthusiasts alike. Investing in a Masamoto KS knife means owning a piece of history, a tool that brings the timeless excellence of Japanese craftsmanship into the heart of your kitchen.

Elegance and Precision: Review of the Masamoto SW Swedish Stainless Steel Buffalo Tsuba Series

Elegance and Precision: Review of the Masamoto SW Swedish Stainless Steel Buffalo Tsuba Series

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The Masamoto SW series, specifically the Swedish Stainless Steel Buffalo Tsuba knives, stands out as a remarkable example of Japanese knife-making craftsmanship. Here’s a detailed review of the series:

Key Features


The blades of the Masamoto SW series are crafted from high carbon stainless steel imported from Sweden, known for its sharpness, durability, and rust resistance. This steel ensures hard, sharp cutting edges and is surprisingly easy to re-sharpen, similar to traditional Japanese “Hagane” knives.

Buffalo Tsuba

The handle of the knives is equipped with a Buffalo Tsuba (guard), which represents high quality and excellent durability. This feature is not just a testament to the knife’s professional-grade quality but also makes it aesthetically appealing and unique.

Variety of Knife Types

The series includes different types of knives such as Gyuto (Chef’s Knife), Petty Knife (Utility), and Slicer (Sujihiki), catering to various culinary needs.

Blade Lengths and Weight

The knives come in various lengths, including 165mm for the petty knife and up to 300mm for the Gyuto. Their weight is balanced for ease of use and precision in cutting.

Double-Edged Blade

The blades are double-edged, making them suitable for both left and right-handed users.

Brand Reputation

Masamoto has over 150 years of history and is recognized as a high-integrity professional chef knife brand in Japan. The brand is synonymous with quality and is often considered the No.1 Sushi Chef Knife Manufacturer in Japan.


The Masamoto SW Swedish Stainless Steel Buffalo Tsuba series is an embodiment of traditional Japanese craftsmanship combined with modern materials. The use of Swedish steel and the inclusion of a buffalo tsuba make these knives not just practical for professional and home use but also a piece of art worthy of collection.

Masamoto Santoku Knife: The Perfect Amalgam of Tradition and Versatility

Masamoto Santoku Knife: The Perfect Amalgam of Tradition and Versatility

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Among the stellar stars of Japanese cutlery, Masamoto stands tall with a legacy that echoes through the culinary world. Its Santoku knife, a quintessentially Japanese blade, is a profound example of Masamoto’s mastery over blending tradition with functionality. The Santoku, translated as ‘three virtues,’ is famed for its versatility in slicing, dicing, and chopping. Let’s delve into the unparalleled attributes that define the Masamoto Santoku Knife and make it a coveted gem in both professional kitchens and household settings.

Exquisite Craftsmanship:

Each Masamoto Santoku knife is a masterpiece, meticulously forged by seasoned artisans rooted in a rich lineage of Japanese blade smithing. The intricate forging process reflects a blend of time-honored techniques with modern advancements, yielding a blade that is as aesthetically pleasing as it is functional.

Superior Blade Quality:

Masamoto’s Santoku blades are crafted from high-carbon stainless steel, known for its remarkable edge retention and corrosion resistance. The exceptional sharpness of the blade facilitates precise, effortless cuts, while its well-balanced construction ensures a level of durability suited for daily use.

Ergonomic Handle Design:

The handles on the Masamoto Santoku knives are a hallmark of ergonomic design, offering a comfortable, secure grip. The meticulously crafted handles, often made from premium hardwoods or composite materials, embody a balance that enhances the knife’s maneuverability, making each cut a seamless endeavor.

Versatile Performance:

The Masamoto Santoku knife is a testament to versatility. Its unique blade geometry, coupled with its well-balanced design, makes it adept at a plethora of culinary tasks. Whether it’s slicing, dicing, or chopping, the Santoku knife navigates through every task with remarkable ease, making it a cherished companion in any culinary arsenal.

Ease of Maintenance:

Maintenance of the Masamoto Santoku knife is straightforward yet crucial for preserving its pristine performance. Regular honing, coupled with proper hand washing and drying, ensures the blade remains sharp and rust-free. Occasional sharpening on a high-grade whetstone will keep the knife in impeccable condition for years to come.

Legacy of Perfection:

Owning a Masamoto Santoku knife is akin to owning a fragment of Japan’s illustrious cutlery heritage. The knife is not merely a tool, but a symbol of Masamoto’s enduring commitment to delivering unparalleled quality and performance.

In conclusion, the Masamoto Santoku knife is an embodiment of the harmonious fusion between age-old Japanese craftsmanship and contemporary culinary needs. Its presence in the kitchen not only elevates the culinary experience but also narrates a story of Japan’s profound knife-making heritage. Each slice with a Masamoto Santoku is a journey through time, a celebration of the ‘three virtues’ it impeccably represents.

The Unique Features of the Japanese Santoku Knife

The Unique Features of the Japanese Santoku Knife

The Santoku knife, often referred to as the Japanese all-purpose knife, is a highly versatile tool in the culinary world. Let’s explore its distinctive characteristics:

  1. Short, Wide Blade: Santoku knives typically have a short, wide blade, usually 5 to 7 inches long. Its size is ideal for home use, and the extra width allows it to scoop up chopped food easily.
  2. Double-Bevel Edge: Unlike many traditional Japanese knives that have a single-bevel edge, the Santoku knife features a double-bevel edge. This means the blade is sharpened on both sides, making it suitable for both right and left-handed users.
  3. “Three Virtues”: Santoku translates to “three virtues” or “three uses,” which are slicing, dicing, and chopping. This name points to the knife’s versatility, as it is designed to perform well at many different kitchen tasks.
  4. Flat Cutting Edge: The edge of a Santoku knife is flat, which means it makes full contact with the cutting board and allows for more precise cuts.
  5. Granton Edge: Many Santoku knives have a Granton edge—dimples or grooves along the edge of the blade—to reduce friction and prevent food from sticking to the blade.
  6. Balanced Weight: A Santoku knife typically has a balanced weight between the blade and the handle, which gives the user a better grip and makes it comfortable to use for extended periods.
  7. Traditional Craftsmanship: Like many Japanese knives, each Santoku knife is a testament to high-quality craftsmanship. Many are hand-forged and carefully sharpened, maintaining the long-standing tradition of Japanese knife-making.

In conclusion, the Santoku knife is a true embodiment of versatility, precision, and tradition in Japanese culinary arts. Whether you’re a professional chef or a home cook, this all-purpose knife can significantly enhance your kitchen experience, turning each cut into an easy, precise task.

Japanese Knife : Masamoto Knives : The Epitome of Japanese Culinary Excellence

Masamoto Knives: The Epitome of Japanese Culinary Excellence

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Tracing a Legacy of Unparalleled Craftsmanship

Among the plethora of renowned knife makers in Japan, Masamoto stands out as a brand that truly embodies the spirit of Japanese culinary craftsmanship. Established over 150 years ago by Minosuke Matsuzawa, the company has been serving as the leading provider of top-quality knives for many generations of sushi chefs.

Masamoto’s enduring legacy lies in its commitment to uncompromising quality and craftsmanship. Each Masamoto knife is a testament to the mastery of techniques passed down through the centuries, combined with an innovative approach to meet the demands of modern-day culinary professionals.

One of the defining characteristics of Masamoto knives is their exceptional sharpness. This is achieved through a rigorous process that includes hand-forging, tempering, and sharpening each blade. The result is a knife with an edge that is not just incredibly sharp, but also durable and long-lasting.

Signature Series: Masamoto Virgin Carbon and Masamoto Hyper Molybdenum Stainless

Masamoto offers a variety of knives designed to cater to different culinary needs. Among the various collections, the Virgin Carbon series and the Hyper Molybdenum Stainless series stand out.

The Virgin Carbon series features high-carbon steel knives that are favored for their exceptional sharpness and edge retention. While they require a bit more care to prevent rusting, these knives reward their owners with outstanding performance, making them the choice of many professional sushi chefs.

The Hyper Molybdenum Stainless series, on the other hand, offers a range of knives made from a unique blend of molybdenum and vanadium stainless steel. This blend of materials results in knives that are not only sharp and durable, but also highly resistant to corrosion. They are easier to maintain compared to their carbon steel counterparts, making them a practical choice for both professional and home kitchens.

Regardless of the series, every Masamoto knife features a comfortable handle that complements the blade, ensuring a balanced, secure grip. The handles are traditionally ‘D’ shaped, designed for right-handed use, although there are options for left-handed users as well.

In conclusion, Masamoto’s commitment to excellence, steeped in a rich history of craftsmanship, has set a high standard in the world of cutlery. Their knives are not just tools; they are the embodiment of Japan’s cultural heritage and culinary artistry, providing a sublime experience that transcends the act of mere slicing and dicing. Owning a Masamoto knife means embracing a piece of history, while enjoying a culinary tool that stands at the pinnacle of quality and performance.

Fujiwara Kanefusa Molybdenum Stainless Japanese Chef’s Honesuki (Boning) Knife 145mm

Fujiwara Kanefusa Molybdenum Stainless Japanese Chef's Honesuki (Boning) Knife 145mm

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The crunchy tempura prawns accompanied by the delicious, mouth-watering slices of fresh, caught-from-sea Mackerel and Fatty Tuna are not only the must-haves when it comes to Japanese cuisine. Diners from all parts of the world fall in love with the beauty of Japanese dishes and Japanese delicacies like those of sashimi and sushi dishes due to the intricate food preparation processes which captivates the attention and desires of cordon bleus worldwide.

Behind the high bars of expectations, Japanese food professionals and head chefs are always in the search for just the right methods, the best ingredients, and the excellent culinary tools that will aid in the food preparation processes that are often described as either ‘complicated’ or ‘complex’.
Japanese cuisine has its long, cultivated history of over a century – there are various myths and theories that are introduced to the world in regards to the history of real, ‘authentic’ Japanese food.

Some said sushi came all over from mainland China, while some believed Sashimi and sushi are all authentic, original delicacies that originated here in Japan. Anyhow, Japanese delicacies are loved for the subtle, yet exotic flavors that come from the blends of ingredient combinations. Fine ingredients and superb-quality seasonings come together and make up just the best dishes that will make diners want to come back again for the magical dining experience. As Japanese food and its rising fame did not stop just there, the increase of Omakase restaurants, or also known as Japanese food specialty restaurants, have proved the massive success of Japanese cuisine in various destinations and at the same instance, further introduce Western diners or those unfamiliar with Asian food to the amazing tastes of Japan.

Just behind the delicious sushi pieces and mouth-watering sashimi slices, the mastery of the skills of the knives will, in most parts, determine the final outcome of the dishes. Therefore, to successfully craft delicious Japanese delicacies, it is indeed a must to wisely select the perfect blades that will accurately slice through varying ingredients, fillet fresh fish and poultry, as well as cut through vast kinds of veggies.

With the growing popularity of Japanese knives for professionals, numerous brands have claimed themselves to be the authentic manufacturers of traditional blades forged for professional-use. However, there are only a few brands that could actually hand-craft the authentic blades used for the successful crafting of sushi and elegant sashimi pieces. Among the brands, Fujiwara Kanefusa tops the international charts for its ancient lines of famous swordsmith and craftsmen.

Fujiwara Kanefusa is among the leading Japanese knife brands with a long history – the family have been running the business of forging traditional blades, where the production of Japanese swords lies in Seki city, Japan, since the Muromach era (which was around the 16th century). As the family excels in the forging of professional blades, family has been inheriting the technology of Japanese samurai sword-making which then, has been successfully applied to the hand-crafting of Japanese knives for expertise in the culinary field.

For long, Fujiwara Kanefusa’s kitchen knives have earned high reputations and positive reviews for excellent product quality, blade sharpness, blade durability, high blade efficiency, and most importantly – reasonable prices. Among the top knife selections, Fujiwara Kanefusa Molybdenum Stainless Japanese Chef’s Honesuki (Boning) knife 145mm stands out among the other models, as this knife is made out of the AUS-8 Molybdenum Vanadium stainless steel, a popular Japanese stainless steel that proves rust resistance and sharp cutting edges with surprisingly easy re-sharpening of blades. Furthermore, the black Pakkawood handles with a stainless-steel bolster provides good blade balance and a fine, comfortable grip.

The General Characteristics of Japanese Knives

The General Characteristics of Japanese Knives

Japanese cuisine tops the world charts for its intricate food preparation processes, all the way from selecting fine-quality ingredients like meat, poultry, fresh seafood choices, and vegetables to the skills of the blades. As Japanese delicacies like sushi and sashimi are both loved by gourmets and diners for the perfect combination of mild, subtle flavors with a typically more tangy, exotic tastes, Japanese chefs and culinary experts hold high expectations when it comes to the crafting of delicious, mouth-watering Japanese signature dishes.

Not only Japanese dishes are loved for their magical, divine tastes – the skills required to hand-craft unique and original sashimi dishes are not to be simply learned just in a few days. It is essential for Japanese food professionals and chefs to wisely pick their tools and correctly utilize them for a wide variety of menus and dishes.

Generally, Japanese food requires the skills of the blades – Japanese knives. By Japanese knives, we are talking about premium-quality knives made in Japan, to be used by worldwide Japanese food chefs and experts. Japanese knives, in general, differ in function, shape, sizes, and built-in functions. However, the following are the two main characteristics of Japanese knives and what they’re usually like, despite the brands, designs, and functions.

Extreme Sharpness

Japanese knives are generally ‘razor-sharp’. Its extreme sharpness exceeds that of Western-styled knives and cutleries – this is because most Japanese delicacies require filleting or slicing through fresh seafood and fish. As most dishes require the presence of fine-quality, exotic-flavored, vivid-colored fish like Salmon, Japanese knives do the cutting, slicing, filleting, and chopping work. The blades are designed and made to be extremely sharp, as it aids knife users when it comes to making paper-thin slices of meat or poultry.

Delicate handling of ingredients require the perfect utilization of supreme-quality Japanese knives and traditional techniques to perform various filleting and slicing skills. The results of delicate handling and the use of razor-sharp Japanese knives not only include the appreciation of Japanese food aesthetics, but also the subtle, warm feeling of together-consumed raw fish fillet sliced and prepared in a suitable manner.

Hard Steel Blades

Japanese knives are forged with hard steels, of those might include: high prime carbon, Damascus stainless-steel, silver paper steel, VG-10 stainless steel, and other stainless-steel types. To craft traditional Japanese delicacies like sushi or sashimi, perfect slices of fish and beautifully formed Japanese rice pieces are the important components of the dish. If the knife you are using isn’t forged out of a hard, premium-quality steel, cutting through dense, harder ingredients or bones will be a challenge.

Despite designed to be thin and light in weight, Japanese knives are made with extremely hard blades to enable users the capability to cut through varying materials. High-end, supreme-quality steels like high prime carbon and silver paper steel are often used in forging traditional Japanese knives for professional-use. Therefore, it is seldom to see Japanese knife brands with knife models and series made out of general steel with low Rockwell hardness values. A good Japanese knife should have HRC values of around 60-62 to be strong and durable enough in the crafting of various Japanese delicacies.

When it comes to selecting a great Japanese knife to make your own sushi at home or for professional use, it is best to consider the two main characteristics of Japanese knives to ensure the right knife type is purchased. As both blade sharpness and steel type are two important factors, it is highly recommended for users to choose knife models with extremely sharp edges and hard steels with HRC of over 60.

Knife Recommendations for Left-Handed Users

It is often known that left-handed individuals are often gifted with things right-handed individuals are not born with. Either way, being left-handed can sometimes be a little frustrating, especially when it comes to finding tools and equipment that needs mastering by hand. Many tools and equipment are made to support right-handed users due to the more frequent, higher population of right-handed individuals in the society. However, this should not discourage left-handed users or serve as a strong reason enough to destroy one’s dreams and aspirations to become or do something in particular.

Specifically, when it comes to cooking, finding a left-handed tool can be a challenge. However, in the world of Japanese cuisine, Japanese food head chefs are experts come from various destinations, are born with different talents, and own unique skills. Although they would have to go through numerous levels and stages of practice and challenges, not all are right-handed. Some amazingly talented and devoted Japanese food chefs are left-handed, too.

In Asia, the majority of the population is right-handed, which is the opposite of what’s true in the West. Western chefs can easily find left-handed tools and equipment, so that would not be a problem. However, as earlier mentioned, the majority of Asians are right-handed, so Asian food and the tools required to make them may not be of much variety. In the case of Japanese delicacies and culinary arts requiring intricacy and delicate processes, having both left-handed and right-handed tools is important – as variety opens up opportunities for everyone to showcase their skills, enjoy the bliss of the Japanese culinary traditions, and craft Japanese delicacies with ease.

Cutting, slicing, filleting, and chopping a wide variety of ingredients will not be as easy as it sounds. As a left-handed person, it is essential and highly crucial to have a perfect Japanese knife, a left-handed one, that fits perfectly in the hands – ready to perform all kinds of techniques to master all Japanese traditional dishes and delicacies. Left-handed Japanese knives are forged by many Japanese knife brands, but not all are marked as high-quality ones. The following are some of the recommended left-handed knife brands and series left-handed cooks and knife users may want to take a look at.

Sabun High-Carbon MV Stainless Left-Handed Knife

Made especially for left-handed individuals, this is a professional Japanese knife used by many head chefs and culinary experts throughout Japan. There are left-handed versions of Santoku, Gyuto, Chef’s Petty knife, and Chef’s Slicer (Sujihiki). Forged with IK-8 special stainless steel, Sabun High-Carbon MV Stainless left-handed knives are trusted as they are forged by highly-skilled craftsmen to provide blade efficiency, rust resistance, and blade durability.

Sakai Takayuki Tokujyo Supreme Left-Handed Knife

As one of the most popular Japanese knife brands worldwide, Sakai Takayuki also offers left-handed knife models. However, the Tokujyo Supreme is among the best. This left-handed series comes in a variety of knife types like Deba, Fuguhiki, Usuba, Yanagiba, and Peeling knife. Made to put soft kitchen knife iron on Yasuki’s traditional Nihonko or Hagane – Shiroko / White Paper No.2 steel, it is used for a very long period of time in Japan. Known to provide excellent edge retention and extreme sharpness beneficial for the crafting of Japanese delicacies, Sakai Takayuki’s Tokujyo Supreme left-handed knives are indeed must haves for left-handed knife users looking for their best blade companions.

As these two brands top the list of high-quality Japanese knives often used for sushi and sashimi dishes, it is no doubt that their left-handed knife series would run out of stock quite easily. Handcrafted and forged with a passion to showcase Japan and its cultures through the blade bodies, despite these knives being ‘special’ and ‘unique’, left-handed versions offer opportunities for everyone with a ‘dream’ to explore their skills and talents without borders.

The Japanese Must-Have Cow Blade: Gyuto

The Japanese Must-Have Cow Blade: Gyuto

Japanese cuisine is famous for its variety of unique dishes, the weird yet fiery combination of ingredients that caught our attention with the vivid colors of Salmon, shining Caviars, lush green Nori seaweed, and brown, medium-rare Wagyu beef made our hearts flutter like butterflies lost in the forest. Famed for the intricate processes required to craft culinary arts, Japanese cuisine tops the charts for fine quality dishes, its unique authenticity, and the blends of varying, fresh ingredients together creatively. Japanese chefs are then known for their extraordinary blade skills – the superb, swift chops, perfect slices, and the professional cuts often showcased at open sushi bars and private sushi tables in Omakase restaurants.

The mastery of the blades, the skills and techniques each chef has in their own blood, is what makes sushi and sashimi dishes delicious. Mouth-watering sushi alone would definitely not make people go all the way to luxurious, pricey Omakase restaurants alone. Without the crafting process diners can witness, the beauty of sushi and its delicacy drops down a little. Therefore, the mastery of the blades is highly essential, as it is a major factor which determines the product of success – the savory, stomach-growling hunger-calling sushi.

As knives are important in the crafting of sushi, sashimi, nigiri, and other popular Japanese dishes, Japanese chefs own quite a few knives of their own to craft their ideals. The common knife types include the Santoku, Bunka, Nakiri, Honesuki, Sujihiki, Hankotsu, and Gyuto. Each knife is designed to perform different tasks, but one of the mostly-used knives is no other than the Gyuto knife.

Gyuto, The Cow Blade

If you’re a Japanese food fan, Wagyu beef is definitely a term you must know. And yes, the Japanese word ‘Gyu’ spelled in Gyuto knife is similar to that of Wagyu’s ‘Gyu’. The word ‘Gyuto’ literally means “Cow blade” in Japanese, which also explains why the Gyuto knife is originally used to cut, chop, and slice beef. Often referred to as a Japanese version of the Western chef knife, Gyuto knife is often used for general purposes, be it to cut veggies, slice meat, or chop ingredients of all sorts despite its specific name. Gyuto knife equips an extremely sharp edge, with thinner blade body compared to that of a Western knife. Japanese knives are forged out of extremely high quality materials, where the steel that makes up the blade is mostly rust resistant and durable. The materials that make up the knife handle comes in a variety of forms, be it wood, metal, stone, or synthetic materials, where professionals can choose just their favorite to work with. A Gyuto knife, though, often comes with either wooden or metal handles as their standard.

Among the best Gyuto knife models available, Sakai Takayuki’s 33-Layer VG10 Damascus Hammered Japanese Chef’s Gyuto Knife 210mm is a perfect model for professionals. Its Damascus hammered steel is a 33-layer VG10 upgraded version from the initial 17-layer version, making it extremely durable. Its supreme quality, sharp edge also gives it a water resistance feature along with rust resistance. Sakai Takayuki 33-Layer VG10 Damascus Hammered Japanese Chef’s Gyuto Knife 210mm has excellent edge retention, which also makes it one of the most-loved Gyuto knives. Apart from Sakai Takayuki’s Gyuto, Yu Kurosaki’s R2(SG2) Hammered SHIZUKU WA RS8P Japanese Chef’s Gyuto Knife 210mm with White-Ring Octagonal Handle is yet another perfect Gyuto for both novices and professionals. As a double-edge knife, forged out of the Super Gold 2 micro carbide powder stainless steel, this is definitely a must-have as it is long-lasting, rust resistant, and has unique, original designs. For collectors, this Gyuto knife by Yu Kurosaki not only wows them with pure blade beauty, as the octagonal-shaped Rosewood with White Packer Wood ferrule handle also pushes the bar of satisfaction up.