Kamikoto Knives Review

Kamikoto Knives Review

Japanese knives have quite a reputation for being of great quality, but what about Kamikoto knives?

Do they live up to the hype that's around them? That's exactly what we're going to examine in this article today.

Basically, we'll go over the pros and cons of this range, so you'll know whether to spend your hard-earned cash on a Kamikoto knife.

By the time you finish reading, you should know everything that you need to know to decide for yourself.

Single Bevel Vs Double Bevel Knives

Before we start talking about the knives themselves, there's an important difference to understand.

This is the difference between single bevel and double bevel knives. But first, what is a bevel?

Basically, a bevel is the angled section that has been ground down to form the knife's edge. It looks like a very slight slope on the knife's blade, ending in the cutting edge.

A knife can have a bevel on both edges or on just one. You might hear single bevel knives called "chisel blades".

Western-style knives typically have them on both sides, making the double bevel knives.

However, it's common for Japanese knives to be single bevel, meaning that they have a bevel on only one side. Kamikoto knives are single bevel knives.

What difference does this make? The main advantage of a single bevel knife is that it can be made extremely sharp.

This is because they only need to be honed on one of their sides, which makes it easier to create a sharper angle.

This is vital in Japanese cooking because it often requires that ingredients be sliced into extremely thin, unbroken pieces.

This includes ingredients like daikon, fish for sashimi, meat, and others.

You'll find that you need to learn a slightly different cutting technique when using a single bevel knife.

This might be off-putting for some, but once you've got the hang of it (which shouldn't take long), you'll be up and running.

You'll also find that you have a level of control and precision that you just don't get from double bevel knives.

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This is one of Kamikoto's higher end sets. The blades of these incredible knives aren't made of steel, but of zirconium dioxide - a material usually used to simulate diamonds.

They're black (hence the name Kuro - the Japanese word for black). More importantly, zirconium dioxide blades are extremely hard, sharp, and durable.

They will keep their cutting edge long after most other knives have turned dull.

They provide the highest possible level of performance that even professional chefs will be impressed by.

However, this does come with a couple of caveats.

You'll need to be careful with the blades - don't use them to cut through hard objects, or try to crush things with the flat of the blade.

This is because twisting or flexing the blade can damage it.

You'll also want to wash and dry them carefully before storing. However, if you use it in the way they were intended to be used, then the value relative to the price is outstanding.

Also available on Kamikoto's website.

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This knife set from Kamikoto is one of its most popular products. It’s the most traditional of their offerings.

If you want to use authentic Japanese cutlery blades yourself, it’s worth buying. The high-quality stainless steel knives are extremely sharp and durable.

You'll also find that they resist corrosion excellently, meaning that they'll be able to last for a long time. You'll get three knives in this set. They are:

  • An 8.5-inch slicing knife, and a good replacement for a chef’s large knife. It’s ideal for precise cuts of meats and fish, meaning that you'll have a great time using this to make sashimi, or cutting meat ready for shabu-shabu.
  • A 7-inch nakiri knife. These thin, flat knives are traditionally used for cutting vegetables. This one does that particularly well, and the medium-sized, ultra-sharp blade is perfect for getting the best possible control and precision. For that reason, you can also use it if you're trying to cut your vegetables into interesting or unusual shapes.
  • A 5-inch utility knife. Anything that the slicers or nakiris can’t handle can be handled by the utility knife. It’s particularly useful for mincing onions, cloves of garlic, and herbs.

And those three knives are packaged in a beautiful wooden box with a certificate of authenticity from the manufacturer.

Kamikoto believes its knives are good enough to warrant offering a lifetime warranty, so your investment is safe.

The Kanpeki set is the top choice among the knives from Kamikoto. It gives you a lot of value for your money, and the three different knives makes it a very versatile package.

You'll be able to do most things that you'd need to do to prepare Japanese (or other) cuisine very effectively with the Kanpeki set.

Also available on the Kamikoto website.

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The senshi knife sets will appeal to anyone who loves high-quality blades. It features an unbeatable combination of a 10-inch chef's knife and a 5-in­ch utility knife.

It’s mounted on a beautiful wooden display stand, so it’s worthy to become the center of attention in your kitchen.

It's a fairly unusual way of storing and displaying knives, but that adds to the appeal.

All Kamikoto knives use the same high-quality steel, so this knife set is razor sharp with great edge retention.

The Honshu steel is also corrosion resistant, so you can be sure they'll stand up to the pressures of both a Japanese and a western kitchen.

Once you get used to the single bevel blade of this big and heavy chef’s knife you may never want to use your Western-style blades again.

It makes mincing garlic and thinly slicing vegetables so incredibly easy. The knives' smooth, black handles are made of ash wood and look sleek and elegant.

Having a wooden handle also helps to make the knives more lightweight and easier to control.

Also available on Kamikoto's website.

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The word santoku doesn't mean "three virtues" for nothing!

They’re an easy way to slice anything from meat to fish to veggies, making this a great alternative to a traditional chef's knife.

And Kamikotos’s santokus are marvelous blades that are even sharp enough for cutting fish for sashimi and sushi.

This single knife is easy to hold and use at 7 inches long, which makes it easier to handle than an eight- or ten-inch chef’s knife.

Thanks to its single bevel and hard stainless steel construction, it can cut accurately and precisely.

Compared to other santoku knives on the market today, this is a particularly good choice because it has a single bevel edge.

Instead of having to use scalloped edges to prevent them from sticking together, the blade angle keeps them apart and makes for the smoothest cuts imaginable.

Also available on Kamikoto's website.

Where Are Kamikoto Knives Made?

Although Kamikoto is a Japanese company, it actually has its knives made in Yanjiang, China.

The "made in China" label sometimes puts people off, but it shouldn't because those fears are really quite exaggerated.

The knives are still made with Japanese niigata steel, meaning that they're alike in quality with any other Japanese blade.

Plus, Yanjiang actually has a reputation for knife production as well, and there are plenty of skilled artisans there.

Kamikoto Knives Review

Kamikoto Knives

With all that out of the way, we'll now look at some of the company's knives to see how they are.

We'll check out a few different items from their range to see which, if any, are best suited to you. 

They all have the same overall Japanese style, including that single bevel edge but there are different options at different price points.

This includes sets, pairs, and individual knives so you can choose what best suits your needs.

Final Thoughts

All in all, Kamikoto knives are a good bet if you want to buy a good knife in the Japanese style without shelling out double or triple the price for something very high-end.

If that's what you're looking for, then there are other options that you might want to consider instead, but unless you're a Japanese chef, you most likely won't have any need for something like that.

For most people who just want a good, single bevel knife (or set of knives), you can't go wrong with Kamikoto.

They're attractively presented, made of good steel, corrosion-resistant, and cut perfectly - what's not to love?

The main caveat to consider is the single bevel blades.

While they are ideal for the Japanese cooking style and make getting wafer-thin slices very easy, it does take a bit of getting used to.

It's up to you whether you think it's worth the time and effort to adjust to this new style.

Of course, it's particularly useful if you'll be doing a lot of Japanese cooking, but if you won't be, then a western-style knife might suit you without the extra effort.

Brandon White
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