If you already love Japanese knives and want to add a masterpiece to your collection, look no further. Yoshihiro is my personal favorite Japanese knife brand and the one I recommend to friends and family.
Why Chef Goku loves Yoshihiro? because of their unique heritage that inspires their knives.
(Original text from the official Yoshihiro website):
Yoshihiro knives are made by artisans whose techniques date back to 14th-century swordsmiths of medieval Japan. Over the centuries, as demand for swords declined, those same techniques evolved into the knife-making craft we carry on today.
Our philosophy, Ichigo Ichie (一期一会), means “one time, one meeting”—a reminder that each moment, and each knife, is unique and worthy of care. A great knife can last a lifetime, and we believe your lifetime knife should be a Yoshihiro.
Best Yoshihiro Knives List
| Knife Name | Rating | Check Price | |
|---|---|---|---|
| Gyuto (Chef's) | |||
| Yoshihiro VG10 Damascus Gyuto | 4.6 ⭐ | Amazon |  |
| Usuba (Vegetable) | |||
| Yoshihiro White No.2 Japanese Chef's Usuba | 4.6 ⭐ | Hocho |  |
| Santoku (Home-Chef's) | |||
| Yoshihiro VG10 Damascus Santoku | 4.7 ⭐ | Amazon |  |
| Petty (Utility) | |||
| Yoshihiro VG10 Damascus Petty | 4.7 ⭐ | Amazon |  |
| Deba (Fish) | |||
| Yoshihiro Aogami No.2 Japanese Chef's Deba | 5 ⭐ | Hocho |  |
Learn in the article below why a Japanese knife is a piece of art and should be added to your collection.
The Best Knives For Chefs and People Who Love to Cook
Not all knives are created equal. Each is forged to serve a unique purpose, and there are
fundamental differences between Japanese and Western knives. While Western knives are
undoubtedly reliable kitchen tools, there’s a reason Japanese knives are revered by Michelin-star
chefs worldwide11. In this article, we’ll be exploring the key differences to know about between Japanese and Western blades, so you can choose the best knives for your culinary passion – whether you’re cooking up weeknight dinners or restaurant winners! You will understand what quality cooking knives are and how to find quality cooking knives.
1: History
Throughout the ages, the needs of Japanese people varied from those of Western civilizations.
While Western nations like France and Germany designed blades for versatility and power, the
Japanese were known for engineering precision in close combat – like the samurai sword22. This
means that Japanese knives are slimmer and more delicate than their Western counterparts.
(Image Credit: zahocho.com)
2: Material
Western knives are typically made from softer steels, like German steel for durability and
corrosion-resistance. Japanese knives on the other hand, including popular brands like Yoshihiro, are physically harder33, using the likes of high-carbon steel such as VG-10. This is why
Japanese knives hold their sharp edge for longer, performing ultra-precise cuts effortlessly.44
3: Longevity
Western knives are indeed less prone to damage, however, they require more frequent
sharpening. With Japanese knives, it’s the other way round. Their razor-sharp edge lasts longer
without sharpening, but can chip more easily if misused. Japanese knives do benefit
from a bit of extra care, but top chefs agree it’s a small tradeoff for heirloom-quality precision.55
(Image credit: @airamdphoto via Pexels)
4: Cutting Style
While Western knives are designed to be used in a rocking motion – ideal for home cooks and
quick prep – Japanese blades are built for more precision. Asian food like Sushi requires clean
cuts through fish and vegetables, calling for a push-and-pull motion that Japanese knives are more
suitable for, ensuring minimal pressure and cleaner slicing. If you want to learn basic Japanese knife skills, here is the article for you: Basic Japanese Knife Skills 101.
5: Generalists VS Specialists
Western knives are often labelled “all-purpose”, or given specific categories like carving or bread
knives. Japanese knives, however, are named with more special attention, like “Gyuto” –
equivalent to a Western chef’s knife, but sharper and lighter. Yoshihiro’s Nakiri knife, for instance, is
revered for how effortlessly it glides through even the most delicate of greens. In this regard, one of
the biggest downsides of Western knives is less precision which can crush delicate foods. If you already mastered the basics, my article with advanced cutting techniques could be interesting: Ultimate list of Japanese Vegetable Cutting Techniques.
6: Manufacturing Style
Mass-production is standard in Western knife production. And while there are some exceptions,
Japanese knives are traditionally hand-forged by artisans66. That’s why they also carry a slightly higher price point. But as with anything in life, you get what you pay for. Care for a
Japanese knife properly, and it’ll rarely need replacing.
(Image credit: sharpedgeshop.com)
7: Aesthetics
There are plenty of budget-friendly Western knives on the market, which are ideal for everyday
users. But more serious home cooks and food enthusiasts often seek something more elegant,
combining function and beauty. Japanese knives like Yoshihiro are made in Japan with the signature
look of more traditional knives. Artistic license like this has been passed down through the
generations, giving a clean and professional look that’s sleek and timeless.
(Image credit: zahocho.com)
8: Handle Style
Known as “wa” handles, traditional Japanese handles are lighter and typically made from
pakkawood or magnolia wood. Western handles, on the other hand, are normally heavier and more
ergonomically contoured, made with more synthetic materials like hardwood or plastic, which are heavier or just cheaper than elegant Japanese knife handles.
So, what are the best quality kitchen knives?
Chef Gokus personal favorites are without a doubt the Yoshihiro Knives. This brand has very high quality blades at an affordable price. The Yoshihiro Knives have the most luxurious finishes and handles. If you want to know which ones I recommend, check out the list above.
If you want a different brand or something more affordable, check out Chef Gokus Buying Guide below.
In Conclusion
Whether you’re crafting simple weeknight dinners or refining your culinary passion, the knife you
use has a huge impact on the experience. That’s why Chefs worldwide swear by knives like
Yoshihiro. They have some of the best knives for chefs and serious home cooks – beautiful,
balanced, and built to last. Ready to upgrade your kitchen with an authentic Japanese blade?
Once you slice with a real Japanese knife…it’s hard to go back!
Do you want to know which Japanese knives of other brands Chef Goku recommends?
Check out my top article: The Best Japanese Knives – A Buying Guide
