Professional & Budget Chef Kitchen Knives | Yakushi Knives

Damascus Steel Chef Knife Line &  Professional Japanese Chef Knives 

High quality kitchen knives are a must-have for making your kitchen chores easier. Get ready to dive into the incredible world of the best kitchen knives at Yakushi Knives!

Even if you already have a few knives in your kitchen, you must check out and shop for the best kitchen knife set available at our online store. From filleting to rough chopping and from dicing and slicing to everything that you need to cut through in your kitchens, we have the most unique set of kitchen knives for your various cutting needs.

Reflecting the acumen of fine making and stunning ergonomic handle designs, each kitchen knife at our store is made of premium Damascus steel and a wooden handle. Incorporating a protective bolster and featuring a 15-degree blade angle, our passionately designed chef knife set ensures peak performance and a superb experience for all cooking enthusiasts.

Whether you are looking for a sturdy & comfortable grip or wish to have a great balance of sharp edge retention in your knife, the various chef knives sets at Yakushi Knives will let you experience everything that you expect from premium quality kitchen knives.

Glance through our diverse range of kitchen knives sets today and take your pick!

Professional, Quality Kitchen Chef Knives

The perfection in chopping, slicing, dicing, and mincing needs support from a robust & sharp blade along with a comfortable grip. Yakushi combines these characteristics to craft knives that privilege the chefs with accelerated chopping and perfectly minced ingredients for every recipe. 

Scroll below to have a glimpse of our diverse knives possessing unique properties. 

Yakushi™ Damascus Steel Chef Knife

A seamless blend of beauty and functionality- this Damascus steel blade is handcrafted with a mesmerizing pattern, sharp edge, and comfortable handle.  The 67 layers of Japanese Damascus VG-10 steel is the factor for the knife’s durability. Ergonomic wood and blue resin handle is a balanced chopping experience. 

Yakushi™ Damascus Kiritsuke Knife

The Kiritsuke blade is the forte of this knife, making it versatile to function from consistent vegetable slicing to smooth gliding into the meat. Octagonally-composed sandalwood handle gives versatility while working with different cutting techniques. The unique pattern, blending of different hues on the handle along with captivating design on the blade combine to make it visually appealing.

Yakushi™ Handmade Butcher Knife

A true companion for heavy choppings- the knife satisfyingly slices through the toughness of the meat. Its 7’’ blade is framed using high-carbon premium Serbian steel and the handle is manufactured using polished Pakka wood. 

Yakushi™ Classic Chef Knife

The grace of this knife is an add-on to both- elevation in chopping experience as well as your kitchen’s style statement. Having an 8” blade, the knife is versatile to employ on various cutting tasks.

Choosing The Right Chef Knives For You

Check below the quick tips to pick the most suitable knife for you.

• Size: The size of the knives must be evaluated according to the task being performed as well as the comfort to your hands. A large blade is suitable for slicing, in contrast, a shorter blade is versatile for many functions.
  
  
• Blade shape: different knives have distinctiveness in their blade shapes including straight, curved, or serrated.  For a smooth dice into bread or tomatoes, a serrated blade fits perfectly whereas, a straight blade is great for chopping veggies. 
  
  
• Try it out: A self-trial of the knife’s usage is essential to identify whether or not it fits your needs. We allow our customers to test the product and return it within 15 days if it is not a match to their needs. No regrets about making a wrong choice with us!

Chef Knife Materials Used 

Have a look through the different materials from which we compose our array of knives. 

Japanese Damascus Steel

A popular choice for knife blades, this material is known for its exceptional patterns and durability. Different kinds of steel are layered concurrently to assemble robustness.

High Carbon Stainless Steel

It combines the properties of high carbon and stainless steel. Its corrosion resistance, high carbon content, and toughness make it a suitable choice for crafting high-end knives. 

High Carbon Premium Serbian Steel

The high-carbon steel is a mix of elements like iron ore, coal, and limestone that attain a high level of robustness. Up-scaled content of high carbon gives this alloy high retention and sharpness, making it ideal for Serbian chef knife manufacturing. 

Knife care and maintenance

To reserve the sharpness and durability of the knives, employ the below-given tips:

Cleaning

Must clean the knives after every use in warm soapy water. Do not keep them in the water for extended periods, which can consequently degrade the handle and blade. 

Storage

Minimize contact of the knives with other products to keep them away from damage. Use a knife block or magnetic strip to organize them until the next usage session.

Our product Yakushi™ Premium Knife Holder feature safe storage options.

Oiling The knife

Frequently oiling the blade and the handle keeps them away from rust and other deterioration issues. 

Ensure The Right Use

Each of our knives has its intended usage and must be operated considering that. For instance, using our classic chef knife to cut hard meat can degrade its sharpness as it is designed for chopping veggies, filleting fish, and other similar substances. Nevertheless, our Handmade Butcher Knife is dedicated to hard-cutting tasks. 

Sharpening

Ensuring timely sharpening is a vital aspect of consistently performing knives. Achieve effectiveness in this procedure by utilizing our Yakushi™ Whetstone 3000 & 8000 Grit, while following the below-given techniques.

Sharpening guide: Sharpening at an angle of 15 to 20-degree is preferable for Japanese knives. Make sure to maintain the correct angle, as minor negligence can lead to making it bland instead of honing. 

• Lubricate the sharpening tool: Throughout the process, use water or oil to avoid overheating the surfaces. 
• Keep consistency: Start with low pressure in the initial stage, then increase gradually till the final phase.
• Wear protective gear: Eliminate the risk of accidental cuts or injury by wearing a layer of protection. 

Make sure it's effective by cutting a slice which must be smoothly minced.

FAQs

What are the different types of kitchen knives and their uses?

Counting on good pro kitchen knives, there are endless possibilities available in the market. The common ones are:

• Chefs knife: the multipurpose knife used for chopping, slicing, dicing, and many other functions.

• Paring knife: the miniature one utilized for peeling or slicing small fruits and vegs. 

• Bread knife: A knife that does not crush the bread when gliding through them. 

• Utility knife: Another versatile addition that fulfills various purposes including meat slicing, sandwich cutting, veg chopping, and others. 

• Slicing knife: With a long and narrow design, the knife is used for slicing cooked meat. 

• Cleaver knife: This rectangularly-shaped knife is used for heavy chopping including cutting bones, poultry, and others. 

• Boning knife: A knife useful for picking out the bones from the meat. 

• Fillet knife: This long knife is used for filleting and skinning the fish. 

• Tomato knife: Utilized for chopping and slicing soft fruits and vegs. 

What is the difference between a Japanese knife and a Western knife?

Here is how a Japanese knife differs from a Western knife:

• Japanese knife blades are thinner, lighter, and sharper than Western ones. 

• Wooden material is composed of Japanese knife handles whereas Western handles are made using materials like plastic or composite materials. 

• Japanese knives are made of harder steel than Western ones. 

What is the best material for a kitchen knife blade?

One material cannot be determined as superior to others as every element of metal has its own significance and purpose. For instance, high-carbon steel is known for its durability and sharpness whereas Damascus steel has the forte of visual appeal as well as excellent edge retention. 

How often should I sharpen my kitchen knives?

The frequency of sharpening is directly proportional to the use of the knives. However, a regularly used knife should be sharpened every 2-3 months. 

How do I properly care for my kitchen knives?

You can care for your knives by cleaning them after every use, storing in suitable covers or holders, oiling them regularly, and sharpening them once in a while.

Can I put my kitchen knives in the dishwasher?

It is not recommended to wash the knives in a dishwasher due to the reasons listed below:

• Risk of damage to the knife’s blade.

• The dishwasher may undergo structural damage or scratches from the sharp edges.

• If washed with other dishes, there is a probability of damage to the utensils.

What is the best way to store my kitchen knives?

You can store your knives safely in one of our knife holders and bags. Explore and buy our safe knife storage products such as Yakushi’s Mounted knife holders, knife roll bags, and premium knife holders.

Knife Sets available

Achieving accuracy in every cut comes with the use of the right blade. Our knife sets are made of different materials that let you feature diversity in your work. Have a look at our available knife sets:

Yakushi™ Full Knife Set (8 pieces) 

Yakushi™ Master Knife Set (5 pieces)

Yakushi™ Chef Knife Set (3 pieces)