Why are Japanese fillet knives always appreciated by professional chefs? According to our assessment, most Japanese fillet knives come with superior quality, nice design and long-term warranty.
However, due to the increasing demand, the market of Japan fillet knife is increasingly diversified and expanded. That has many benefits but is also intangible, making it difficult for inexperienced people to choose an ideal fillet knife.
We spent a lot of time learning about Japanese fillet knife for sale and picked up a list of the products we value the most. These reviews are all objective reviews and we hope you can choose the best Japanese fillet knife.
- Top 5 Best Japanese Fillet Knife 2021 [Review]
- Related to Japanese Fillet Knife
- What are the Popular Knives in Japan?
- How is the Knife Manufacturing in Japan?
- Final Verdict
Top 5 Best Japanese Fillet Knife 2021 [Review]
#1 Kai Wasabi Black Deba Knife, 6-Inch (Editor’s Choice)
Opening the list is this fillet knife from Kai. It’s a comprehensive Japanese fillet knife that we appreciate is comprehensive, good quality, well-designed and comes at a price that should be right for almost any budget.
This fillet knife has a blade made from daido’s high quality 1k6 carbon stainless steel. This is the material that gives this fillet high strength and lasting sharpness. This 6 inch blade can deliver professional, soft cuts and even thin slices of meat shouldn’t be a challenge. With this Japanese fillet knife, even beginners can become professional chefs.
Besides, this fillet knife has a simple design but is still enough to bring special things. The handle made of pakkawood impregnated with plastic not only provides a good balance for the knife but is also easy to clean and maintain.
This fillet knife is suitable for right-handed people when the blade is beveled on one side. It is also more suitable for small and medium fish than a large fish.
#2 Global 6.25″ Boning Knife (Lightweight)
You must have at least seen this fillet knife from Global. Yes, it is a popular fillet knife and it is highly appreciated by our customers, which also includes us.
This fillet knife overall is a good choice. It is sharp, balanced, lightweight, and highly durable. It is the chef’s choice and can clean fish perfectly.
The Cromova 18 stainless steel blade offers impressive durability and sharpness. Cromova 18 stainless steel is a high quality material that keeps its sharpness long and long. You don’t need to sharpen this fillet knife as often and it won’t wear out.
Stainless steel handles give this fill knife unique consistency. With its impressive design, this handle provides a comfortable grip for the user and minimizes pressure on the wrist.
But at this price, many people are likely to be apprehensive. However, spending about $ 100 for a high quality, long-term use knife is completely worth it.
#3 Shun Pro 8-1/4-Inch Deba Knife (Best Design)
If you are looking for an impressive looking fillet knife then this should definitely be your choice. This fillet knife from Shun is known for its unique appearance as well as the ability to work professionally.
This fillet knife is made of VG-10 high carbon steel, this D-shaped blade is extremely durable. You don’t have to be too complicated to maintain it or sharpen it frequently. The blade is also beveled in a line to make cleaning the fish or slicing easier and more professional.
With this fillet knife, you don’t need to use as much force to cut the head of the fish or cut through the thick layers of meat. This sharp blade not only professionally slices fish meat, but it can also fully work with beef, chicken and many other meats.
We recommend that you clean this fillet knife by hand to preserve its shine and long-term durability.
#4 Shun DM-0743 Classic Boning 6-inch (High-Performance)
Here’s another fillet knife from Shun. This manufacturer always owns a lot of quality cutlery and many customers also believe that Shun is the leading cutlery manufacturer in Japan.
This fillet offers a high level of performance for your work. It is suitable for any commercial kitchen as well as can accompany fishermen on fishing trips. No matter who in the hand, this fillet knife will do its job well and help clean the fish in the most professional way.
The six-inch blade is made from stainless steel, and it’s safe and durable. In particular, this blade is covered with 33 layers of Damascus steel that prolongs the life, sharpness and wear resistance of the fillet knife. It is also easy to clean, non-sticking, and does not affect the quality of the dish.
This fillet knife also made a strong impression on customers thanks to its sharpness as well as the shape of the blade. It makes it easier to fill fish fillets, even for large fish although this knife is suitable for smaller fish.
However you will need to prepare the cover yourself if you want to bring it with you. But with such a reasonable price, that certainly won’t matter.
#5 Yoshihiro Hongasumi Blue Steel Yanagi Sushi Sashimi Japanese Knife (Rosewood Handle)
This is a high quality fillet knife from Yoshihiro and it is of particular interest to professional chefs. This fillet knife not only has an impressive appearance, but the quality of its performance also amazes many people.
This fillet knife is crafted with exceptional handcrafting techniques, bringing precision and consistency to each slice. Even amateur chefs will have the chance to get the most professional slices.
The blade is made from Japanese Blue High Carbon Steel # 2. This is a high quality material that brings the best experiences to customers. It holds the edge well, is non-abrasive, anti-stick, non-toxic and durable.
With this material, you do not need complicated preservation or sharpening many times. All you need to do is dry the knife after each use and apply a layer of cooking oil. If you keep this habit, this fillet knife will also retain its quality.
However this fillet knife is not a budget option for those on a tight budget. But this price is worthy of a high-quality hand-crafted fillet knife.
What are the Popular Knives in Japan?
Japan is a country famous for a variety of kitchen knives with different uses. Among the most popular knives are deba bocho (fillet knife), santoku hocho (multi-purpose knife), nakiri bocho and usuba hocho (vegetable knife), and tako hiki and yanagi ba (sliced knife). sashimi).
There are two traditional methods of forging knives in Japan: “honyaki” and “kasumi”. These two forging methods are based on material type and forging method.
While Honyaki is completely forged from a high carbon steel material, Kasumi is made of two materials, high carbon steel and wrought iron.
The kasumi and honyaki knives can be forged from either shiro-ko or ao-ko steel. In which, honyaki has higher sharpness and hardness. However, it needs more complicated maintenance.
In the early days, all Japanese kitchen knives were made from raw carbon steel. But later, stainless steel became more popular and is often used as a kitchen knife in Japan. High carbon steel and wrought iron are laminated to form more expensive knives. They can enhance corrosion resistance while maintaining rigidity and durability.
How is the Knife Manufacturing in Japan?
Most of Japan’s high-quality knives originated in Sakai, which has been the main producer of samurai swords since the 1300s. After the Meiji Restoration, the carrying of samurai swords was banned as part of modernization efforts. Japan. Except for a few smiths that also produced swords for the military and traditional samurai swords for artistic purposes, most other forges turned to knives.
The production of kitchen knives and related products is still a major industry in Sakai today, combining modern machinery and traditional handcrafted methods to make scratch-resistant carbon steel blades.
Today Seki city (Gifu prefecture) is considered the home of modern kitchen knives in Japan. Combining modern technology and ancient forging techniques, Seki produces world-class laminate and stainless kitchen knives. Famous knife companies, based in Seki, produce the highest quality kitchen knives in traditional Japanese and Western styles, such as gyuto and santoku.
Another famous center for smiths and traditional blacksmiths is the city of Miki. Miki is known throughout Japan for its tradition of making knives and evokes Japan’s pride in steelmaking. Most of the producers in Miki are small-scale households. However, due to the importance of the quality of craftsmanship over quantity, they only produce about a dozen knives a day.
Unlike Western knives, Japanese knives are usually sharpened on only one side, while the other side is flat. This stems from the notion that a single sided sharpening blade will cut better and make the cut cleaner, even though it requires more skillful use than a double-sided beveled blade.
However, there are some knives that have both sides sharpened. Usually the right-hand side of the blade is sharpened (since most users are right-handed) with different proportions. Left-handed knives are rare, and must be ordered in advance.
After World War II, Western-style double-sided beveled knives became more popular in Japan, such as the santoku knife, an imitation of the gyuto (or “gyutou”), the French chef knife. While these knives are usually sharpened on both sides, the blades are still made in Japanese style with very hard edges for increased cutting ability.
Professional Japanese chefs often have their own personal knife set for their own use. Some chefs even have both sets of knives for daily use. In the evening after use, a chef usually sharpens a carbon steel knife and lets it “rest” for a day to restore its shine and remove the metallic odor or flavor of the food.
The Japanese take kitchen knives very seriously and they see it as part of the food’s soul. So even the fillet knives are carefully crafted and focused. You will find that most Japanese fillet knives are of good quality and durable.
If you do not have much experience in choosing a Japanese fillet knife, take a moment to find out if the product is suitable for you or not.