Yoshihiro knives; Embracing Japanese Knife Making Tradition

The Best of Yoshihiro Japanese Knives

Yoshihiro Knives have only been available to customers outside Japan for the past six years. This is probably one of the most traditional companies making (in our opinion) some of the best Japanese knives. The lineage of the techniques used to create Yoshihiro knives can be traced back to the Japanese sword smiths who perfected the technique of handling fire, iron and water. Their knives are a fruition of 600 years of traditional skills melding with modern technology.

Top Yoshihiro Japanese Knives

Best Japanese Knives

 

Yoshihiro Damascus Gyuto Knife 8″ (Read Review) – Gyuto literally means “beef sword” and was initially used for cutting meat in Japan. Nonetheless don’t be fooled as the Gyuto is one of the most versatile and essential of all knives a cook can have.

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Yoshihiro Shiroko Kasumi Shitan 10.5″ (Read Review) – This is one of the best Japanese knives out there in this price range. The Yoshihiro Shiroko Kasumi Shitan 10.5″ is a no brainer for those who desire one of the most efficient and sophisticated Sushi knives in the market place.

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Yoshihiro Blue Steel Kuro Uchi Gyuto 9.5″ (Read Review) – This is not a knife for those with a tight budget. All being said, this is a truly unbeatable all around knife. It’s price is certainly justified by knowing that this handcrafted knife will last you many years to come.

Best Japanese Knives

 

Yoshihiro Shiroko Kasumi Deba 6.6″ (Read Review) – For those of you who are looking for a fish knife, the Yoshihiro Shiroko Kasumi Deba 6.6″ is a great option. Customer reviews certainly shows this . The Deba is a fillet knife used to chop and fillet fish, designed primarily to slide against fish bones to fillet and to cut fish heads without damage.

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