To have a great steak dining experience, you need the right steak knives. Even though other knives might do, you will need to sharpen them more frequently, and they do not give you the best experience. What you want is to go for knives that are specifically meant for steaks. The Japanese are known for the culinary culture, and that includes the best knives.
If you are after a great steak knife experience, it is worth going for the best Japanese steak knives.
In this buying guide, we will explore the 5 best Japanese steak knives that are on the market. These are made of the best material, will serve you well, and will give you value for money. Here is what we’ve put together for you.
The edge entails a sharp scalpel that has a smooth finishing that echoes a mirror polish. It has been made with the traditional Japanese 3-step Honbazuke method.
For more durability, the blade has been cooled with nitrogen. That helps keep the blade more flexible and resistant to corrosion.
The handle has three rivets to make the grip more robust and resilient.
The blades of the knives have been made with high-quality Japanese steel. There are 66 layers of high carbon steel layers to ensure that each knife is strong, durable, and stain free.
The Dalstrong knife has a hand-polished ergonomic handle for more control and comfort. Its handle is non-slip for greater safety while you’re using it.
Upon purchasing the knife, you get a lifetime warranty against defects.
If you like handmade knives, then this may be the right knife for you. The knife is made of high carbon steel, which makes it resilient and durable. It has 64-65 layers of steel, which makes it the top of its class. It is characterized by a double-edged blade to give you more precision.
It is a kind of a Gyuto knife, a Japanese knife with a curved blade that can rock either side smoothly. The blade has an extended tip to make slicing and cutting meat a breeze.
The handle has been skillfully handcrafted using the ancient Japanese WA-style that is usually lightweight and ergonomic.
This traditional Japanese knife has naturally been made to be sharp, but it also requires the right kind of care. It cannot be sharpened by any other stone apart from a water whetstone. It is also not dishwasher friendly and should only be hand washed. When you slice something acidic, such as citrus fruit, you should wipe your knife dry immediately, as its material can be oxidized when exposed to acid. It cannot be used to cut bones or frozen food.
The knife does not come with a Saya, but you can buy it separately if you need one.
The length of the blade is 9.4 inches and the total length of the knife 15.7 inches. It has a total weight of 205g.
The edge of the blade has been crafted using Aogami steel, which is well known for making professional knives. The blade, in general, is made using high carbon steel. It is important to note that when you buy the knife, you will not get a sharp edge, and you should sharpen it once you get it.
The handle is a mix of Kurumi and plastic Ferrule.
Since it is handmade, you may notice a rough appearance of the blade. That does not mean a compromise on the quality.
To make sure that the knives will serve you well, they have a curved edge. This makes each knife well balanced and ergonomic. The handle has also been made with Pakkawood, which will give you the right grip, allowing you to slice your steak with ease and comfort.
The knife has been made with one-piece construction with a triple-riveted handle that makes it more resilient to heat, cold, and moisture.
The edge has been handcrafted to make sure that it is sharp and gives a mirror polish. The blade has been created using the ancient 3-step Honbanzuke technology to ensure hardness, flexibility, and quality.
When you purchase the knife, you get a lifetime warranty.
The blade is recurved and has a razor-sharp edge so that cutting is easy and effortless.
The handles of these knives have been made from pakkawood, which makes the knife comfortable, easy to care for, and moisture resistant. The handle is slim and flat for more lateral stability when you need to cut.
The knife is characterized by a full-tang construction for an even distribution of balance and strength.
The blade is razor-sharp to give you a super clean cut so that you can reserve the juices in your steak. The blade is also thin and light so that it is easy to slice your steak.
All the above Japanese steak knives are great choices. It may, however, get confusing which knife to pick. In this section of the guide, we strive to make it easier for you to choose the right knife.
If you have a left-handed person in your household, or you are looking for a knife that can be used by both right and left hand, then the HONMAMON Chef’s knife would make a great choice. It is a double bevel knife that would work for both.
If you are focused on the price, the Kyoku steak knives set is cheap comparatively, retailing at only $49.99. The best part is that there are four knives in a set. Even though you may be thinking mostly about the cost, many factors influence the price. These include the material used, the workmanship, the kind of handle used, the size of the knife, and more. This is why you may find that handcrafted knives tend to be more expensive.
Our overall recommendation is the Kyoku Steak Knives set. It comes at a low price and yet will give you the value that you expect from a Japanese steak knife. If you are not into a set, then we recommend the HONMAMON chef’s knife. It retails at only $94 and will give you a great experience.
Even though you may have the best Japanese steak knife, it will not serve you well without proper maintenance. So, it’s crucial that you give your knife the best care. Some of the factors to keep in mind include:
Most Japanese steak knives are not dishwasher friendly. That is because they tend to oxidize after some time. The friction in the dishwasher may also make them dull in a short time. In addition, they are not to be washed with hot water, which may happen in a dishwasher. A Japanese knife should be cleaned using mild soap and warm water. After cleaning, it is better if it is wiped to dry.
A Japanese knife should be stored appropriately. If you have a casing or a block, you should use it for storage after use.
Even though the chef knife has been made such that it can cut a lot of things, it should not be used for cutting frozen food or bones, as that may make it dull after a short time. For a steak knife, if possible, use it for steak only. If you use the knife to cut any acidic food, wipe it out immediately after use as the acid will cause the knife to oxidize.
Even though the knife will come sharp, it will turn dull after some time. You must sharpen it using the right material. It is recommended that you sharpen the knife using a water stone.
Although we have reviewed the best steak knives on the market to help you choose, you also need to know what to look for when shopping for a knife. The size of the knife is an important consideration depending on how you plan to use the knife. For lean meats, long hollow knives are recommended.
The kind of material used is also essential. High carbon steel is recommended, as it is durable and stain-resistant. The shape of the knife is also crucial, especially if you are into precision. The handle of the knife should be considered. It can be wood, steel, or plastic. Plastic is better, as it is low maintenance and durable.
When looking for a steak knife, you should also not skip out on user reviews, as they will shape your expectations of what you are planning to buy. Enjoy your new Japanese steak knife!