Asian-style knives are well known for their top-notch craftsmanship mingled with minimalistic artistry.
Kamikoto is one of these.
A popular brand among many professionals in the food industry, these blades have become a status symbol: you’re probably a great cook if you wield these in the kitchen.
But how good can these cutters actually be?
Let’s find out in this short guide.
Best Kamikoto Knives For the Money (Editor’s Picks)
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A Brief Brand Background
While Japan is still the leader when it comes to Asian-style kitchen knives, one small town called Yanjiang in China has also been concocting wonderfully incisive creations for over a millennium.
Up to this day, Yanjiang is still a bladesmithing hub in the country. And Kamikoto calls it home.
There isn’t a lot of information as to when or how the brand was established. But they do put out vital information:
- The factory is in China but their corporate headquarters is in Tokyo.
- The steel they used (Genten 420J2 and Ganjo SLD) is made in Honshu, Niigata, Japan.
- They follow traditional Japanese methods for forging their blades.
We give these knives a quick twirl and review, and then we pass them on to a few lucky home chefs!
Are Kamikoto Knives Worth It?
The price is one bit of info which the company publicize and has been the topic of a lot of discussions.
You see, a single Santoku can go as high as $800.
Sure, if you check the prices on their website right now, you will see this cut down by about 80% which means you will only have to pay a little under $200.
But $200 is still a whole lot of money for just one piece.
Generally speaking, everything we know about Kamikoto knives makes this a functional piece and may be worth that much.
But if you need a bit more convincing, please read on.
Reviews of the Best Kamikoto Knives
Senshi Dual Knife with Wooden Display Stand
This very unassuming set of two (as the title implies) consists of a 10-inch Chef’s
Blade Construction
The steel used for this collection is not specified although, as aforementioned, they do say that this was formulated in Honshu. Also, it is said to be resistant against corrosion (unlike many high Carbon Japanese knives) and is incredibly durable.
*Take note that this is the same for all the different series in the Kamikoto line.
Usual Features and Notable Ones
- Bolster: Half
- Tang: Full
- Handle: Rounded (like traditional Japanese knives), made of dark Ashwood, and has a steel end cap.
Perhaps, the most interesting feature here is the edging of the blade which is Kata-ha or single-beveled. This is quite apparent in the profile of the blade where the light-colored upper part transitions to the darker bevel below.
Accompanying Accessories
This set has a wooden
All Kamikotos come with a storage box made of the same wood used in the display stand and a certificate of authentication.
Kensei Knife Set
This set has quite the interesting duo: a 6.5-inch boning
Form and Function
The Kiritsuke is a traditional Japanese blade that is unique from others because it can be used on a variety of ingredients.
This Kensei follows the original form of the blade – high heel, straight spine, a slight curve on a belly, and a reverse tanto tip.
The Kensei Boning
Usual Features and Notable Ones
The Kensei pieces have the same tang, bolster and handle form as the Senshi knives described above. These are also single-beveled.
Accompanying Accessories
This also comes in the same light-colored wooden box for storage with the certification document.
The Chuka Bocho Cleaver
One of the most important tools in any East Asian kitchen is the cleaver. For people who know how to use this properly, this is quite versatile.
Kamikoto understands that well that’s why they offer this as a single piece with its very own box.
Form and Function
This looks like most Chuka Bochos: broad and rectangular, with its high heel, straight spine, straight belly, and flat tip.
As noted above, this is incredibly all-purpose for someone skilled in wielding it. It can shred cabbages, slice potato sheets, julienne carrot slivers, split cartilage and soft bones, mince herbs and aromatics, and so many more.
Usual Features and Notable Ones
Kamikoto’s Chuka Bocho has the same no-nonsense tang, bolster, and handle as the two above. The only difference this has is that it is Ryoba or double-beveled.
Accompanying Accessories
This also comes in a wooden storage box plus the authentication paper.
The Steak Knife Set
When foreign influence started to change the cultural climate of Japan in the late 1800s, their eating habits were greatly altered too.
Beef, for example, became a staple in their diet which led to the invention of the Gyuto. And steak knives became a common companion of their chopsticks.
Blade Construction
This is made from a Carbon and stainless steel alloy crafted from a town called Keiyo which is near Tokyo in Japan.
Form and Function
This has a very conventional steak
However, this does not have the usual serrations which may be owed to the types of steak dishes that Japan serves.
Usual Features and Notable Ones
These are all the same as the other knives already described but this is Ryoba or double-edged.
Accompanying Accessories
The same box as the others and an authentication paper.
The Santoku Chef Knife
After the Second World War, another kitchen tool was invented to keep up with the needs of the locals: the incredibly versatile Santoku.
Many designs cropped up in the subsequent decades – some with Granton indents, others smaller like a utility
Kamikoto stuck to tradition.
Form and Function
Many like the Santoku because it feels less dangerous than other Japanese knives. Kamikoto has found a way to maintain that but also keep the striking beauty of the blade.
This has the same flat spine and slight curve to the belly but has a high heel that slants towards the handle and a longer (more drawn out) sheep’s foot tip.
Usual Features and Notable Ones
This has the same form as the others when it comes to the tang, bolster, and handle. It is also single-beveled.
Accompanying Accessories
It comes in the same box with a certification document.
Kanpeki Knife Set
Kamikoto doesn’t have a lot of series or collections compared to other brands but this Kanpeki set seems to be the most complete.
It includes a 7-inch Nakiri or vegetable cleaver, an 8.5-inch slicer, and a 5-inch Utility
Form and Function
All the pieces in the set are pretty much standard in terms of form.
- The slicer is thin and long and can be used on carving meat and seafood.
- The Nakiri is rectangular with a convex tip and is great for chopping vegetables and halving poultry.
- The Utility
knife is short yet incisive and pointy and is pretty versatile on its own.
Usual Features and Notable Ones
For the nth time, the bolster and handles of the Kanpeki pieces have the same look and feel as the others described earlier.
Accompanying Accessories
And yes, all these are presented in the same box with the same confirmation of genuineness.
The Kuro Series Set
Just like the Kanpeki collection, this has everything you might need: 7-inch Santoku, a 6.5-inch Nakiri, and a 5-inch Utility
But this one is a breath of fresh air as it is completely different from all the other Kamikotos that has been presented here so far.
Blade Construction
Unlike the Honshu-crafted steel that the others are forged from, the Kuro pieces are made from Zirconium dioxide or, very simply, ceramic.
Ceramic knives make harder, thinner, and sharper kitchen knives. Even better, these are also less expensive than steel ones.
Form and Function
If you go past the darkness of the blades and scrutinize the form, you will see that these are pretty standard. Simply re-read the descriptions of the Santoku, Nakiri, and utility blade above!
Usual Features and Notable Ones
- Since the blade is made of ceramic, this doesn’t have a bolster.
- There is no clear information if it features a full tang.
- The handle is simply noted as ‘black’, although it has a metallic covering in the end cap and where the bolster usually is.
- This is double-edged.
Accompanying Accessories
This also comes in a box with the same authenticity credentials.
Pros of Kamikoto Knives
- The Simplicity of the Design is Attractive
Except for the Kuro Series described above, you can see that majority of their knives have the same look and feel, thanks to the bolster and handle designs. And to be honest, these look utterly sophisticated and would fit in any design setting. - Japanese-Made Steel is Reliable
While they don’t specify the steel used for a particular variant, they have revealed the steel designation: Genten 420J2 steel and Ganjo SLD steel. Although each is completely different from the other, these two are considered premium kinds and must-haves in bladesmithing. - The 19-Step Process is Admirable
Although the actual factory is in Yanjiang, China, they follow the traditional Japanese forging methods and sharpening procedures, especially for single-beveled blades. - Some Sets Come with High-Quality Whetstones
The ones mentioned in this list do not come with these traditional sharpening tools. But you’ll be glad to know that others include that. And in case it doesn’t, just order a Toishi one which is also available on their website.
Cons of Kamikoto Knives
- It’s Incredibly Expensive
For aknife that does not mention its raw materials, it’s hard to swallow the thousand-dollar price tag it originally comes with, and trust that they just decided to lower the cost by 80%. - This Isn’t for Everybody…
A lot of their knives are single-beveled which would require a whole lot of practice to wield. - There’s Not a Lot of Designs to Choose From
It is quite understandable if most think that Kamikoto has just come up with one variant. They did focus on a good design and just paired different pieces together, although that’s not a completely bad thing. - They Also Don’t Say It’s Made in China
Instead of just owning up to the fact that their factory is located in China, they go for this long-winded exposition of why and how they admire Japanese knives in the About Us section of their website. And many feel that’s a bit contrived to make it seem that these are authentic Japanese pieces.
Notable Collections
Of all the sets mentioned in this list, the best in terms of comprehensiveness would be the Kanpeki with the long protein slicer, the vegetable Nakiri, and the versatile utility blade.
These three pieces are three of the essentials you need in the kitchen. You can add a paring
The Kuro series which is made from ceramic blades comes as a close second, particularly if you’re a home cook and aren’t that confident with using single-beveled blades.
But, to be perfectly honest, nothing beats forged steel for knives especially if you’re a professional in the food industry.
This Needs a Bit of Mulling Over
Kamikoto is, without a doubt, a beauty to behold and incredibly functional. But with its outstanding feature – the single-beveled edge – it’s not easy to use. On top of that, it’s pricey.
But if you’re confident with your slicing and dicing skills, go for this brand and any of the sets listed. You won’t regret it.
Ryan Leavitt
Hi my name is Ryan Leavitt a Marine Corps Veteran and currently an over the road trucker (Long Haul). I am no expert chef but am enjoying preparing my own meals on the road and testing all the different knives.
We give these knives a quick twirl and review, and then we pass them on to a few lucky home chefs!