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Kyoku Knives have been gaining attention among home cooks and BBQ enthusiasts alike – and for good reason. This Kyoku knives review will give you a friendly yet in-depth look at what makes the brand special, how its knives stand out, and whether they deserve a spot in your kitchen (and by your grill). We’ll explore the Kyoku brand’s background and philosophy, then dive into detailed reviews of three popular Kyoku knives: a Shogun Series Santoku Knife (with Silver Ion coating), the Shogun Series Boning Knife, and the Koi Series 7″ Nakiri Knife. Along the way, you’ll get a sense of their features, performance in real cooking and grilling scenarios, and how they compare to other knife brands (like Dalstrong). Finally, we’ll wrap up with a handy FAQ section covering common questions about Japanese knives and terminology. Let’s slice into it!
About the Kyoku Knives Brand
Kyoku is a brand on a mission to combine timeless Japanese knife-making techniques with modern materials and make high-end cutlery more affordable. Inspired by the legacy of samurai bladesmiths, Kyoku emphasizes both performance and artistry in their knives. In their own words, “Kyoku draws from the samurai’s legacy, creating affordable high-end Japanese cutlery for chefs and home cooks worldwide with a passion for culinary creativity.” This means you can expect knives that look stunning and perform impressively, without the sky-high price tag of some imported Japanese knives.
One thing that differentiates Kyoku is their use of quality materials and construction techniques typically found in much pricier knives. Many Kyoku blades feature Japanese VG10 steel cores clad in 67 layers of Damascus stainless steel, hardened to around 58–60 on the Rockwell scale for a keen, long-lasting edge. The blades are often sharpened using the traditional Honbazuke method to a very acute angle (as low as 8–12° per side), resulting in a razor-sharp edge that slices with minimal resistance. Kyoku also employs cryogenic treatment on their steel for extra durability and edge retention.
Visually, Kyoku knives stand out with dramatic patterns and thoughtful design touches. Their Shogun Series sports a striking Damascus wave pattern on the blade, complemented by a polished, ergonomic G10 fiberglass handle with a decorative mosaic pin. The Koi Series, true to its name, features an eye-catching hammered “koi scale” pattern on the blade for both aesthetics and to prevent food from sticking. Handles in the Koi line are made from beautiful camphor burl wood, giving each knife a unique, organic look. All series come with a lifetime warranty and often include nice extras like a protective sheath and presentation box for storage or gifting.
From a practical standpoint, Kyoku knives aim to balance Japanese precision with a bit of Western robustness. For instance, users often note that Kyoku’s knives have a comfortable heft and balance in hand – not too light – which can inspire confidence during heavy-duty chopping. One reviewer even commented that they “love that this line of knives isn’t as lightweight as Japanese knives tend to be,” praising the phenomenal price point for the quality and noting they use multiple Kyoku knives in their kitchen routine. Indeed, many customers and reviewers report being “extremely impressed” with how sharp and well-made Kyoku knives are, comparing them favorably against other top brands.
It’s worth mentioning that Kyoku knives are Japanese in style but not made in Japan – like many newer cutlery brands, their knives are manufactured in China using Japanese steel and techniques. Purists might sniff at this, but the upside is a much lower cost while still getting genuine VG10 steel and high craftsmanship standards. In fact, the value proposition is one of Kyoku’s strongest selling points. “Founded to provide superior quality at a reasonable price, Kyoku has quickly become a notable name in the culinary world,” as one analysis of the brand notes
Kyoku Knives vs Dalstrong
Now, let’s get hands-on with three specific Kyoku knives to see what they bring to the table (and the grill). I’ve chosen a versatile Santoku, a specialized boning knife, and a vegetable-centric Nakiri to cover a broad range of kitchen and BBQ prepping tasks.
Kyoku Shogun Series Santoku Knife (Silver Ion Coating)
The 7-inch Shogun Series Santoku is a shining example (literally) of Kyoku’s blend of tradition and tech. This knife belongs to Kyoku’s Shogun Gin line – “Gin” meaning silver – which indicates its blade is treated with a special silver ion coating. Why silver? Because ionic silver has natural antimicrobial properties, helping inhibit bacterial growth on the blade’s surface. For anyone handling a lot of raw meat or fish, this coating adds an extra layer of food safety (of course, you still practice normal hygiene, but it’s a neat innovation for peace of mind).
Beyond the silver sheen, the Santoku’s blade is top-tier. It’s forged with an ultra-premium Japanese VG10 steel core, clad in 67 layers of Damascus stainless steel. The Damascus layering isn’t just for the gorgeous swirled pattern – it also adds strength, flexibility, and rust resistance. Out of the box, the Santoku comes honbazuke sharpened to an 8–12° edge per side (significantly sharper than the ~15° edge on many Western knives), giving it a scalpel-like edge that slices with almost no resistance. In my own kitchen, this knife made paper-thin cucumber and onion slices with ease, and it glided through chicken breast and raw beef with very little effort. The full-tang construction and balanced weight (~9 oz) provide a confident feel, so chopping a big pile of carrots or potatoes is comfortable and controlled, not wrist-tiring.
Santoku knives are general-purpose Japanese kitchen knives (the name Santoku means “three virtues,” usually attributed to slicing, dicing, and chopping). I found this 7″ Santoku excels at all three. The blade has a slightly shorter length and sheep’s-foot tip compared to a classic 8″ chef’s knife, which actually gives you more agility on the cutting board. It’s fantastic for mincing herbs, dicing onions, slicing boneless meats, and portioning fish. The flat edge profile makes full contact with your board, so chopping veggies (for that perfect mirepoix or a big batch of salsa) is a joy. I even brought this knife out to my grill station to test it on slicing some smoked tri-tip – the razor-sharp edge made clean cuts through the rested meat, almost as if I were cutting soft butter, yielding beautiful slices to serve.
Construction-wise, Kyoku didn’t miss any details on the Shogun Santoku. The blade is rated at 58–60 HRC hardness for edge retention, and the addition of cobalt in the steel alloy helps improve durability and ease of sharpening. The knife’s spine and choil (the area near the handle) are nicely polished, so it’s comfortable to grip. The handle itself is made from G-10 fiberglass composite, which is impervious to heat, cold, and moisture. The handle’s ergonomic shape and slight bolster make for a secure, balanced grip – I felt very in control even when my hands got a bit wet while cutting juicy tomatoes. A decorative mosaic pin on the handle end adds a touch of artistry, and the triple rivets ensure durability over a lifetime of use. Kyoku includes a fitted sheath and a storage case with this knife, which is great for protection (and storage, or if you want to gift it).
In terms of performance, it’s clear why the Shogun Santoku is one of Kyoku’s best sellers. It scored a 4.7 out of 5 stars from customers on Kyoku’s site, across dozens of reviews. Users frequently praise its frightening sharpness and versatility in the kitchen. “These knives are top notch! …Better than many other top ranked knives and competitive with almost anything!” one reviewer raved, comparing Kyoku favorably to much more expensive brands. Another user highlighted that “no joke, [it’s] the sharpest knife I have ever used… and the quality is amazing,” emphasizing how well-built it feels. From my experience, I’d agree that the Shogun Santoku punches well above its price class. It has the look and performance of an heirloom Japanese knife, but you won’t be afraid to actually use it daily. Whether you’re prepping delicate sashimi, chopping tough root vegetables, or slicing up barbecue brisket, this knife handles it all with precision.
At the grill: I found the Santoku especially handy for preparing grill ingredients – chopping bell peppers, zucchini, and onions for kabobs was quick and precise. And since it’s so sharp, you can take it out to slice your finished steak or carve a roast; the clean cuts will lock in juices better than a serrated blade would. Just be sure to wipe it down between tasks (as you should with any knife when moving between raw and cooked foods). The silver-ion coating gives a bit more confidence when transitioning from raw meat prep to other tasks, knowing the blade is actively resisting microbes. Overall, the Kyoku Shogun Santoku is a versatile workhorse that marries Japanese tradition with modern innovation – a standout blade in Kyoku’s lineup.
Kyoku Shogun Series 7″ Boning Knife (Honesuki) Review
If you’re serious about BBQ or frequently break down your own cuts of meat, a good boning knife is indispensable. Kyoku’s Shogun Series 7″ Boning Knife takes the traditional Japanese Honesuki (a knife for deboning poultry) and gives it a Damascus-clad VG10 upgrade. The result is a blade that’s not only razor sharp and beautiful to look at, but also purpose-built for making quick work of meat and fish butchery tasks.
This Shogun boning knife has a narrow, pointed 7-inch blade crafted from the same 67-layer Damascus VG10 steel as the Santoku. However, its shape and flex are optimized for carving along bones and through connective tissue. The blade profile is triangular with a keen tip, allowing you to pierce and work into tight spaces (like around chicken joints or along fish spines). There is a slight flexibility to the blade – not as much as a super-thin fillet knife, but just enough to bend gently as you guide it along rib bones – which helps in following the contours of meat. According to Kyoku, this “flexible blade technology” ensures that de-boning, filleting, skinning, trimming, and butterflying your favorite proteins is easier and more efficient. In practice, I was able to slide this knife under the silver skin on a pork tenderloin and remove it in one clean sweep, and also neatly separate chicken breasts from the bone with minimal wasted meat left behind.
One thing I immediately noticed is the heft and balance of the Shogun boning knife. It weighs about 16.6 oz (470 g) – surprisingly heavy for a knife of this size. Most of that weight is likely in the full tang and handle, giving you a solid backbone to power through tougher cuts. The handle is the same black G-10 fiberglass material as the Santoku, shaped to fit securely in a pinch grip or handle-heavy grip, which is important for control when doing precise cuts. The knife is very rigid laterally (a hallmark of the Honesuki style, which favors stiffness for precision cuts), yet the thin edge (sharpened to ~8–12° per side) glides smoothly when slicing. I appreciated the confidence this knife gave me while breaking down a whole chicken – the pointed tip could get right into the joint to cut through ligaments, and the sturdy spine let me split through small bones (like rib and wishbone) without fear of chipping.
For those unfamiliar, what exactly is a boning knife used for? In short, it’s meant for removing bones and skinning or trimming meat. Kyoku’s description highlights tasks like taking bones out of cuts of meat, filleting fish, trimming fat and sinew, and butterflying cuts open for stuffing. In BBQ prep, I found this knife incredibly useful for trimming brisket (the narrow tip helps remove pockets of fat or silver skin cleanly) and for Frenching racks of ribs or lamb (where you trim meat from the ends of rib bones). When I tried it on fish, the blade worked decently to fillet a salmon, though at 7″ it’s a tad longer than typical fish fillet knives – still, the sharpness made up for it. The high sharpness and thin edge also mean you get very clean cuts with minimal dragging – this is great for presentation if you’re, say, carving a roast or portioning steaks from a larger loin. And because the blade is narrow, there’s less surface for meat to stick to, keeping your view clear as you work.
Quality-wise, the Shogun Boning Knife shares the same DNA as the Santoku: VG10 core Damascus steel (58–60 HRC) for durability, and a cryogenically treated blade for that fine grain structure and strength. It’s highly resistant to rust and corrosion – a big plus when working with raw meats and fish which can be corrosive if left on the blade. Just remember to hand wash and dry your knife after use; even stainless Damascus can spot if left dirty too long, and the beautiful finish deserves care. Speaking of finish, the Damascus pattern on this knife is gorgeous, with rippling water-like patterns along the blade that elicit wows whenever I show it off. It’s the kind of knife that’s functional art.
What do users say? Many owners of Kyoku’s boning knife praise its sharpness, quality, and appearance, noting it’s well-made with a nice balance and weight for the job. It averages about 4.7/5 stars in reviews, indicating consistent satisfaction. One BBQ enthusiast wrote that the knife made processing their barbecue meats “not only easier but also more satisfying,” which aligns with my experience. The only caution I’d offer is that because this knife is so sharp and pointed, you must handle it with respect – always cut away from yourself and use proper technique, as it will not hesitate to cut what it touches (be it meat or fingertip!). The included sheath is much appreciated for safe storage.
At the grill: The Kyoku boning knife might not touch the grill grates directly, but it plays a crucial role in grill preparation and serving. I found it ideal for trimming fat and membranes off ribs before smoking, and for deboning chicken thighs that I wanted to grill boneless. Post-cook, this knife can also work as a slicer for things like a rack of ribs – the thin, sharp blade can slide between ribs to separate them cleanly without tearing up the bark. If you do a lot of whole-animal butchery or buy large cuts to trim down (common in BBQ to get that perfect brisket or pork shoulder), this knife will quickly become your best friend. It basically gives you surgeon-like precision for meat, which elevates both the presentation and the eating experience of your BBQ dishes.
Kyoku Shogun Koi Series 7″ Nakiri Knife Review
Shifting gears from meat to vegetables, we have the Kyoku 7″ Nakiri Knife from the Koi Series. A Nakiri is a Japanese vegetable cleaver – characterized by a rectangular blade, flat edge, and typically used for chopping and slicing produce with precision. Kyoku’s Koi Series Nakiri not only delivers on performance for all your veggie prep, but it does so with a style that turns heads in the kitchen.
The first thing you’ll notice is that stunning “Koi scale” pattern on the blade. Kyoku engineered a series of scalloped hammer marks across the blade face that resemble the scales of a koi fish (very fitting for a Japanese knife). This is not just for looks: those dimples actually prevent food from sticking to the blade as you cut. Anyone who’s sliced a lot of potatoes or eggplant knows how slices tend to suction onto a flat knife – with the Koi pattern, air pockets are introduced, so slices fall away more easily. In my testing, this worked great; when dicing cucumbers and onions, I spent less time plucking stuck pieces off the blade compared to a completely smooth knife. Plus, let’s be honest, the blade looks gorgeous. The pattern, combined with the mirror-polished edge and spine, makes this Nakiri a real showpiece tool. Several friends I cooked with actually thought it was a fully handmade knife worth several hundreds of dollars – they were shocked to learn its actual price (usually under $100).
The blade itself is made of Japanese VG10 stainless steel (58–60 HRC), similar to the Shogun series, but I suspect the Koi series might not use the multi-layer Damascus cladding. Instead, it could be a solid VG10 or a simpler cladding, with the hammered texture providing the visual interest. Regardless, the blade performance is excellent. It’s honed to about a 16–20° edge angle per side – a bit more robust than the Santoku’s ultra-fine edge, which is actually a good thing here because you might be chopping into denser veggies or even small bones (like chopping through a chicken bone in stock prep). Even with that slightly wider edge, the Nakiri was wickedly sharp out of the box. I was able to push-cut paper-thin cabbage shreds for coleslaw and cleanly slice through giant russet potatoes without wedging or cracking them. Chopping herbs was a breeze too – the flat edge and weight of the blade give a natural rhythm for rock chopping or tap chopping. And since the blade has no curve (completely flat edge), you get full contact – no accordion cuts or missed strands on green onions; every bit is sliced through equally.
One of my favorite aspects of the Kyoku Nakiri is its handle and overall feel. The handle is made from camphor burl wood, which has a lovely grain and a warm touch compared to composite materials. It’s nicely contoured with a full tang and dual rivets plus the mosaic pin. Despite being wood, it felt stable and robust. (I do take care not to leave it soaking wet for long, as wood handles prefer a bit of TLC – wipe it dry after use.) The Nakiri’s balance point is right around where the blade meets the handle, giving you a controlled forward-lean which is ideal for chopping – the knife almost falls through produce by its own weight. At ~9 ounces, it’s similar in weight to the Santoku, so it has a substantial presence but is not unwieldy. The spine is thinner than a meat cleaver, so I wouldn’t use it to hack bones, but it’s perfect for firm vegetables and fruits. I even used it to cut a whole pineapple, and the combination of sharpness and blade width made it quite easy to segment the fruit (the straight edge helped get perfectly flat cuts). The 7″ blade length is just right for most vegetables – long enough for big celery stalks or a head of lettuce, but short enough to maneuver easily on a cutting board.
Kyoku includes a few nice accessories with this Koi Nakiri. In the box, I found a wooden presentation gift box and even a well-fitted leather sheath (called a saya) to protect the blade. This makes it feel premium and also practical if you store your knives in a drawer or transport them. Not many brands offer a sheath with a Nakiri, so it’s a welcome addition.
What’s the verdict from other users? The Koi Series Nakiri holds a 4.7/5-star rating in customer reviews. People often gush about the knife’s looks – “The knife looks stunning and performs well,” as one user noted, adding that the unique pattern really stood out in their kitchen. But beyond looks, users also appreciate the functionality for vegetable prep. Many comment on how paper-thin it can slice and how it makes daily veggie chopping “fun” rather than a chore. If you’re an avid gardener or just love cooking plant-forward dishes, this knife will practically beg you to chop up all that beautiful produce.
At the grill: Don’t underestimate the Nakiri when it comes to barbecue and grilling. While it’s tailored to vegetables, that’s exactly what you need for great BBQ sides and trimmings. I used the Kyoku Nakiri to prep a huge batch of coleslaw and sliced onions for pulled pork sandwiches – it made short work of the cabbage and produced ultra-thin onion slices that mellowed nicely on the smoker. It’s also fantastic for dicing tomatoes, peppers, and onions for salsa or chutneys, mincing garlic and ginger for marinades, and slicing fruits for dessert. Basically, any cutting task that isn’t butchery, the Nakiri can handle. And because it has a wide blade, you can use it to scoop up your chopped ingredients and transfer them to a bowl or pan easily – a little convenience that saves time when grilling and multitasking. The hammered blade’s food release meant I could chop a pile of starchy potatoes for potato salad without constantly stopping to remove stuck slices. If your grilling routine involves a lot of prep (which most do), a trusty knife like this Kyoku Koi Nakiri streamlines the process and adds a touch of style while doing it.
Frequently Asked Questions about Kyoku (and Knife Basics)
Q: What is “Damascus steel” and do Kyoku knives use it?
A: Damascus steel in modern knives refers to a layered steel construction that creates elegant flowing patterns on the blade. Historically, Damascus steel was a forged steel from the Middle East, famous for its strength and swirling patterns. Today’s Damascus-style knives, like many from Kyoku, are made by stacking and forging multiple layers of steel together around a hard core, then acid-etching to reveal the layers. The result is a beautiful pattern and a blade that often has the best of both worlds – a hard core for edge retention and softer outer layers for toughness. Kyoku’s Shogun Series knives do feature Damascus cladding: for example, the Santoku and boning knife reviewed above have 67-layer Damascus stainless steel around a VG10 core. This gives them a striking appearance and excellent performance (great sharpness, edge retention, and durability against chipping). The Koi Series uses a hammered finish that also looks stunning but is a slightly different approach (more for food release and aesthetics than the layer-forging of Damascus). Regardless, Kyoku’s use of high-quality layered steel is a big factor in their knives’ appeal.
Q: What makes Japanese knives special compared to German or Western knives?
A: Japanese knives are famed for their precision and sharpness. They typically use harder steel (like VG10, SG2, etc.) which can be honed to a finer edge angle – often around 10–15° per side, compared to 20° or more on many German knives. This means a sharper edge that slices very cleanly. The trade-off is that harder steel can be slightly more brittle (so you wouldn’t want to twist or pry with a fine Japanese knife). Japanese blades also tend to be thinner, which reduces wedging in cuts and further enhances cutting ease. Culturally, Japanese knifemaking comes from sword-smithing traditions, emphasizing meticulous craftsmanship; blades often have distinctive profiles (Santoku, Nakiri, Gyuto, etc.) designed for specific tasks and cutting techniques. Many Japanese knives (including Japanese-style knives like Kyoku that are made elsewhere) feature single-purpose designs that excel in one area (e.g., ultra-thin slicers for fish, cleavers for veggies, etc.), whereas Western knives often aim to be multi-purpose. Japanese knives also usually have unique aesthetics – from Damascus patterns to hammered finishes to octagonal wood handles – making them as much art as tools. In short, what makes Japanese knives special is their razor-sharp performance, specialized designs, and rich heritage of craftsmanship. Kyoku knives embody a lot of these traits, though they blend in Western durability and price accessibility, which is great for home cooks.
Q: What is a Santoku knife used for?
A: A Santoku is a Japanese all-purpose kitchen knife. In fact, santoku bocho roughly translates to “three virtues” or “three uses,” which are often given as slicing, dicing, and chopping. In practical terms, a Santoku can do most jobs you’d use a chef’s knife for: cut meat, fish, and vegetables. Santokus usually range from 5 to 7 inches in blade length, have a sheepsfoot tip (the top of the blade curves down to meet the edge, rather than a sharp pointed tip), and a fairly straight edge with a subtle curve towards the tip. They excel at precise slicing and push-cutting due to that mostly flat edge. For example, you’d use a Santoku to mince onions, slice boneless chicken, cut cucumbers, chop herbs, and so on. They are extremely versatile – some people even prefer them over classic Western chef’s knives because Santokus can feel more nimble (thanks to the shorter blade) and have less rocking motion, which some find easier to control. The 7″ Kyoku Santoku we reviewed is a perfect illustration: it handled everything from meats to fruits and veggies with ease. It’s the kind of knife you can reach for 90% of the time and be confident it will perform well. If you have a Santoku in your arsenal, you’re well-equipped for most daily cooking tasks.
Q: What is a Nakiri knife and how is it different from a Santoku?
A: A Nakiri is a Japanese knife specifically designed for cutting vegetables. It has a characteristic rectangular blade with a flat edge and a squared-off tip (it almost looks like a small cleaver, but much thinner). The flat blade means when you chop down, the whole edge contacts the cutting board at once, ensuring a clean cut through the veggie without a “hinge” of uncut fibers at the bottom (which can happen with curved blades). Nakiris are typically used with an up-and-down chopping or push-cutting motion rather than rocking. They are great for slicing, dicing, and mincing vegetables, fruits, and herbs. Because of their shape, you wouldn’t use a Nakiri for piercing or tasks like slicing meat with a back-and-forth motion – that’s where a Santoku or chef’s knife would be better. Compared to a Santoku, the Nakiri usually has an even thinner blade and more blade height (from edge to spine), which is helpful for scooping up chopped food and also for knuckle clearance when chopping lots of veggies quickly. In summary, a Santoku is more of an all-rounder (can handle proteins and veggies), whereas a Nakiri is a specialist for vegetable prep, excelling at making paper-thin slices and precise veggie cuts. Many serious cooks have both: use the Nakiri when you have a pile of produce to process, and grab the Santoku or chef’s knife for proteins and general use. In our context, the Kyoku Koi Series Nakiri shines when you’re prepping sides, salads, and veggie dishes to accompany your grilled meats.
Q: Where are Kyoku knives made?
A: Kyoku is a brand that markets Japanese-style knives, but the knives themselves are manufactured in China using Japanese steel and techniques. This is a common model for many newer cutlery brands – it allows them to keep costs down while still using high-quality materials like imported VG10 steel. The design, engineering, and quality control are done to Japanese standards (and often with input from Japanese knife makers), but the actual production is in China. This often raises questions, but in Kyoku’s case, the quality is consistently praised. They manage to deliver knives that feel and cut like traditional Japanese knives, at a fraction of the price, partly thanks to the cost-efficient manufacturing. So, while Kyoku knives are not made in Japan, they embody a lot of Japanese knifemaking qualities. The company itself is reputedly based in the United States (many such brands are U.S.-owned and just outsource production). If having a Japan-forged knife is important to you, you’d be looking at much higher price points. But if you’re okay with the globalized production, Kyoku offers terrific value. The key takeaway: Japanese steel, Chinese manufacturing, excellent results – that’s Kyoku’s formula for bringing us these knives at reasonable prices.
Q: Are Kyoku knives good for beginners or only for experienced chefs?
A: Kyoku knives can be enjoyed by all skill levels, with just a few considerations. On one hand, their knives (like those we reviewed) come extremely sharp out of the box and are engineered for high performance, which professional chefs certainly appreciate. An experienced cook will love the precision and feel of a Kyoku knife, and they’ll notice how it compares favorably to much more expensive blades. On the other hand, even a novice home cook can benefit from using a good knife like Kyoku. In fact, a sharp, well-balanced knife is one of the best things you can invest in for cooking – it makes your prep work easier and safer (a sharp knife is safer than a dull one because you don’t have to force it). The Santoku, for example, is a very user-friendly style for people who are just getting into cooking; its size and shape are easy to handle. The Nakiri is also straightforward for chopping tasks. If you’re a beginner, you do want to practice good knife technique and maintenance: always cut on a proper cutting board (wood or plastic, not glass or stone), hand-wash and dry the knife, and store it safely. Kyoku knives come with sheaths/cases which help with safe storage. Also, be mindful of the knife’s sharpness – go slow and keep your fingers in the proper claw grip to avoid nicks. But there’s no reason a beginner can’t start with a Kyoku; in fact, learning knife skills on a quality, well-sharpened knife can set you up for success. Plus, Kyoku’s pricing means you’re not making a four-figure investment for a top-notch knife. So, whether you’re a weekend BBQ warrior or a budding home chef, Kyoku knives are approachable tools that can grow with you as your skills improve.
Q: How do Kyoku knives compare to Dalstrong knives?
A: Kyoku and Dalstrong are often compared because they occupy a similar space – both offer Japanese-inspired knives with premium materials, targeting a value-conscious audience. Quality-wise, both brands deliver excellent sharpness and build. Dalstrong has been around a bit longer and has a very wide range of series (Shogun, Phantom, Gladiator, etc.), while Kyoku’s range is slightly more streamlined (Shogun, Gin, Koi, Daimyo, etc.). In terms of materials, you’ll see a lot of overlap: for example, both Kyoku and Dalstrong’s higher-end knives use VG10 steel cores with Damascus cladding, have options with G10 handles or wood handles, and come with presentation packaging. Performance in use is comparable – if you blind-tested a Kyoku Shogun Santoku vs a Dalstrong Shogun Santoku, you’d likely find both are extremely sharp and nimble, cutting at a level far above your average kitchen knife. Some differences: Dalstrong knives sometimes have thicker blades or heavier bolsters on certain series (catering a bit to Western preferences), whereas Kyoku’s knives we reviewed tend to be very agile and super sharp in that Japanese tradition. Aesthetically, it comes down to taste: Kyoku’s Koi series has a distinctive look that Dalstrong doesn’t have an equivalent for, whereas Dalstrong often embellishes their knives with different finish options (polished steel, black titanium nitrate coatings in the Shadow Black series, etc.). Price can fluctuate with sales, but generally Kyoku might come in slightly under Dalstrong for similar specs, which can make Kyoku a bargain. Both have loyal fans. If you already have Dalstrong knives, you’ll feel right at home with Kyoku, and vice versa. It’s not so much a question of which is better, but which design and feel you prefer. We have a full comparison in our Dalstrong review – and truly, Kyoku holds its own alongside that well-regarded brand. Many cooks end up owning knives from both companies. The good news is you really can’t go wrong; your brisket or sushi won’t know the difference as long as the knife is sharp and comfortable in your hand!
Q: What is VG10 steel?
A: VG10 is a high-quality stainless steel originating from Japan (the “VG” stands for V Gold, a designation by the Takefu steel company). It’s a popular choice for Japanese knives because it offers an excellent balance of hardness, durability, and corrosion resistance. Specifically, VG10 steel typically has about 1% carbon (for hardness/sharpness), around 15% chromium (for stainless properties), plus elements like vanadium, cobalt, and molybdenum which enhance grain structure and edge retention. In practical terms, a VG10 blade can be hardened to around 60 HRC, which is quite hard – meaning it can take a very keen edge and hold it for a long time. At the same time, it’s not so hard as to be overly brittle; VG10 knives resist chipping if used properly and are easier to sharpen than some ultra-hard steels. They also resist rust thanks to the high chromium content (though you should still keep them clean and dry). All the Kyoku knives reviewed here use VG10 steel at their core, which is one reason they perform so well. When you see “VG10” in a knife’s specs, you can generally expect top-tier performance for kitchen use. It’s a steel trusted by many Japanese knife makers for professional-grade knives. Just remember, even the best steel can dull over time – so occasional honing and proper maintenance will keep that VG10 blade slicing like new for years or decades. The inclusion of VG10 in affordable knives like Kyoku is a huge plus for consumers, giving you premium steel without an exorbitant price.
Q: How should I care for and maintain my Kyoku knives?
A: Caring for Kyoku knives is much like caring for any high-quality kitchen knife: a bit of TLC will ensure they stay sharp and beautiful. Here are some tips:
- Hand Wash Only: Never put these knives in the dishwasher. The detergents and high heat can damage the blade and handle. Instead, gently wash your knife by hand with mild soap and warm water right after use. Never leave it soaking in the sink either, as acidic foods or moisture could tarnish the Damascus pattern or the wood handle (on the Koi series).
- Dry Immediately: After washing, dry the knife thoroughly with a soft cloth. This prevents water spots and any chance of rust. VG10 is stainless, but high-carbon steels can still get tiny rust spots if left wet.
- Use Proper Cutting Surfaces: Always use a wooden or plastic cutting board. Hard surfaces like granite, glass, or ceramic will dull your knife quickly (or even chip the edge). A end-grain wood cutting board is ideal for preserving sharpness.
- Store Safely: Kyoku knives often come with a sheath or in a nice box – use these, or consider a knife block, magnetic strip, or knife guard for storage. The key is to protect the blade from knocking into other tools (and to protect your fingers when reaching into a drawer!). Storing a knife loose can dull or damage the edge and pattern.
- Hone Regularly: Even the best knife’s edge will start to roll or microscopically bend with regular use. Using a honing rod (preferably a ceramic or fine steel hone) every few sessions will realign the edge and keep it cutting sharply. Just a few gentle swipes per side at the knife’s edge angle (around 10° for the Santoku/boning, ~15° for the Nakiri) does wonders.
- Sharpen as Needed: Eventually, honing won’t be enough and the knife will need sharpening (how often depends on use – could be every few months to a year). You can use a whetstone for the best results (Kyoku knives, like other Japanese styles, take well to whetstone sharpening). Aim to maintain that factory angle; many Kyoku owners report the knives sharpen up to hair-splitting keenness without much trouble, thanks to the quality steel. If you’re not comfortable doing it yourself, a professional sharpening service can easily put a fresh edge on a VG10 Damascus knife.
- Avoid Abuse: Don’t use your Kyoku knife to cut bone (except the boning knife, which is designed for around-bone work, but even then you don’t want to chop through big bones), don’t use it like a screwdriver or can opener (yes, people do this!). Also, avoid chopping extremely hard items like frozen food or very hard squash with force – these can chip any fine edge. Use a rocking motion or smaller controlled cuts instead.
Kyoku actually provides care tips on their site (and they sell knife care accessories like mineral oil and sharpeners). Following those will keep the knives in top shape. With proper care, your Kyoku knives should last a lifetime – and remember, they do come with a lifetime warranty, so the company stands behind their product. Happy slicing and grilling!
