The kind of knife set that sits on your countertop speaks volumes about how dedicated you are to cooking. Yoshihiro Knives are not the everyday knives you see in kitchens. They are high-quality Japanese knives, and they are rare and expensive.
Yoshihiro knives are highly valued for their sharp, lightweight, and thin blades. They come with different blade designs that can be specifically used for chopping, dicing, slicing, and cutting. Using them makes the time you spend in the kitchen very enjoyable and reduces the time you spend doing each task.
For the professional chef and all aspiring chefs, the need to use a great knife is almost inevitable. Check out our five (5) best Yoshihiro knife sets reviews.
Table of Contents
Best Yoshihiro Knife Sets
| Image | Best Yoshihiro Knife Sets | Rating |
|---|---|---|
 | 1. Yoshihiro Japanese Sushi Chef Kasumi Knife Set | 99% |
 | 2. Yoshihiro NSW Usuba Vegetable Chef Knife | 96% |
 | 3. Yoshihiro VG-10 Stainless Steel Nakiri Vegetable Knife | 92% |
 | 4. Yoshihiro VG-10 Stainless Steel Petty Utility Knife | 89% |
 | 5. Yoshihiro VG-10 Stainless Steel Paring Utility Knife | 85% |
Want to learn more?
Here are our Best Yoshihiro Knife Sets Reviews.
1. Yoshihiro Japanese Sushi Chef Kasumi Knife Set
Both professional and novice chefs will find this 3-piece Kasumi knife set to be exactly what they want in a knife set. White steel and soft iron are used to make this exceptional knife. Because blue steel is hard and brittle, it becomes less fragile when it is covered with soft iron. So what you will be getting from this knife set is super sharpness and durability.
We were able to point out the borderline of the hard steel and the soft iron as the wavy design on the blade of the knives. These Kasumi knives can hold a sharp edge for a longer period of time. Notwithstanding, if you need to sharpen it, make use of a water whetstone.
The 3 pieces include the 10.7-inch Yanagi that is perfect for slicing boneless fish fillet into sashimi, the 7.7-inch Usuba with a perfect blade for vegetables, and the 7-inches Deba knife that cuts meat, fish, and poultry with ease. Beware of the ingredients you cut with these knives. The blades are not stain-resistant.
The handles are incredible. They are made of high-quality Magnolia wood and come with a bolster made of water buffalo horn.
Why do we like it?
- Easier to maintain than Honyaki
- 62-63 Rockwell hardness
- Cover included
2. Yoshihiro NSW Usuba Vegetable Chef Knife
You can cut your vegetables neatly without a single thread between them with the Yoshihiro Vegetable Chef knife. Prepping your vegetables for the main dish can now be done faster and easier. We like the flat edge of this Usuba knife. It makes full contact with the chopping board with every stroke. Because it is made with hard steel, you can be certain that the blade will hold its sharpness for longer. This knife is made with hard VG-10 steel that is clad with softer Damascus steel. The toughness this knife offers is unbeatable. With its hammered texture, no friction will be experienced when the blade cuts through food.
The Japanese-Style Shitan Rosewood Handle offers you a strong grip. Additionally, a double bolster keeps your fingers safe. With an octagonal shape, it will fit well into your palm and reduce wrist tension. More so, this 46-layered, 6.3-inches knife has a rating of 60 on the Rockwell hardness scale.
This knife is hard steel, so it is important that you handle it with care or else it will chip. Luckily, you won’t have to battle rust and discoloration, and the double-beveled blade makes it suitable for both right and left-handed individuals.
Why do we like it?
- Handcrafted by expert artisans
- 2mm spine thickness
- Comes with a sheath
3. Yoshihiro VG-10 Stainless Steel Nakiri Vegetable Knife
We’ve found a wonderful knife for your everyday kitchen use. It’s the Yoshihiro Stainless Steel Nakiri knife. This is one knife that brings performance and beauty together. Talking about performance, this nakiri knife features a 16 layer steel construction with a VG-10 core. Purely corrosion resistant due to its high carbon content.
While being easy to sharpen, it also tends to retain its blade edge for longer, even when used regularly. The sharp blade edge is flat and would chop through vegetables and delicate tomatoes seamlessly. Be cautious and do not use this knife to cut frozen food, nutshells, and bones. Trying to do this will cause the blade to chip.
Nothing beats the western-styled Mahogany handle of this nakiri knife. It showcases a full tang that provides balance to the knife. Additionally, the triple-riveted handle fits well into the palm of your hands to offer ease of use. One thing is certain; food won’t stick to the blade of this knife because it sports a hammered texture finish.
Always use a water whetstone to sharpen this Yoshihiro knife. More so, ensure that you dry the blades properly with a towel immediately after hand washing with a mild detergent.
Why do we like it?
- Hammered textured blade
- 60 Rockwell hardness
- Rust resistant
4. Yoshihiro VG-10 Stainless Steel Petty Utility Knife
One knife can perform tasks that a bigger chef’s knife cannot perform and which a paring knife cannot handle. The Yoshihiro Petty Utility Knife is that knife. It basically acts as a small chef’s knife and can perform average tasks. There are some larger fruits and bulky vegetables that a paring knife might find overwhelming. It will peel, trim, and slice different types of fruits and vegetables nicely without much stress. Being part of the VG-10 Hammered Damascus Series gives it 16 overlaying layers of steel construction.
Japanese knives are known for their sharpness; this petty utility knife is not an exception. More so, it will hold its sharpness for a longer period of time. Whenever it doesn’t feel so sharp, we recommend that you use a water whetstone to sharpen it. Honing steel might damage its high-carbon stainless steel blade.
What is there not to like about the handle of this incredible knife? It sports a full tang triple-riveted mahogany wood handle. The handle style is purely western. It offers a good grip for both right-handed and left-handed individuals. Although from the look of the blade, it will favor more right-handed individuals than left-handed individuals.
Why do we like it?
- Highly versatile
- Sharpened at an 8-10 degree angle
- Very reliable
5. Yoshihiro VG-10 Stainless Steel Paring Utility Knife
The Yoshihiro paring knife is small and balanced for attending to all small tasks with ease. This functional piece sports a 16 layered stainless steel knife with a VG-10 core for peeling tiny fruits to trimming vegetables. Remarkably, its hammered Damascus finish prevents all sorts of sticking and friction that reduces the performance of this knife. With its 3.2-inch length and wonderful maneuverability, you can get all the tasks that larger knives cannot accomplish done within a short time. This Yoshihiro knife is razor-sharp. We recommend that you are fully concentrated when using it to avoid deep cuts.
While we recommend it for carving out vegetables and styling small produce, please do not use it on bones. Being made out of hard steel with a high carbon content makes it quite brittle. It will chip if used on frozen foods and hard nuts too. To give you an enjoyable experience during use, the handle is western-styled and features a full tang for balance.
Being made with mahogany wood and triple-riveted for durability makes this paring knife a must-have. Its 2.6-ounce weight and 2mm spine thickness give it improved performance. To sharpen the blade, use a water whetstone. More so, always dry it immediately after washing.
Why do we like it?
- Forged
- Rust resistant
- 60 Rockwell hardness
Yoshihiro Knife Sets Buyer’s Guide
If you’ll be getting a knife at all, it is always great to get the best ones. The best Yoshihiro knives sets will make your kitchen experience a pleasant one. Read our buyer’s guide below to know what to look out for when shopping for one.
Type of Knife
With Japanese knives like the Yoshihiro, there are specific knives for specific tasks. There is the Sujihiki (carving knife) for slicing thin pieces of flesh and the Gyuto (chef’s knife) for chopping produce. Others include the Santoku for dicing, slicing, and chopping vegetables, fruits, and nuts, the Paring knife, Utility knife, and many others. Professional chefs need almost all the different types, but for beginners, we recommend the Gyuto and Santoku for a start.
Blade Style
Yoshihiro knives have 2 different blade styles. There is the traditional single-bevel blade and the western double-bevel blade. With the single-bevel blades, you can make very detailed cuts and slices and are meant for professionals. Right-handed individuals tend to benefit more from it than left-handed individuals. The double-beveled western blades are suitable for starters and can be enjoyed by both right and left-handed individuals.
Steel and Handle Style
Knives made from high carbon steel are usually harder and retain their sharp edges better. But they are expensive. They usually need special care because they can chip and break easily. Stainless steel knives are cheaper and durable, but they don’t hold a sharp edge as long as carbon steel knives. They are resistant to rust and are easy to maintain.
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