FAQ
Q: Why should I buy a Yokashi knife?
A: We are family-owned and operated. The kitchen has always been the beating heart of our house. It is where we spend the most time at home the place we share the best parts of life exchanging stories about the day developing hopes and dreams for the future while creating delicious food and savouring the results. We invested years in our quest to locate blades that were strong yet flexible balanced yet hardworking above all holding a razor-sharp edge. We are known for producing top-notch knives that enhance the cooking experience. Our meticulously crafted knives prioritize quality and performance to meet the needs of home cooks and professional chefs, and make thoughtful cooking gifts.
Q: Are Yokashi Damascus knives real Damascus or lasered/etched?
A: All Yokashi Damascus knife are 100% real Damascus forged from multiple layers of high carbon steel.
Q: What is the difference between real Damascus and laser/etched Damascus knife?
A: Real Damascus knife such as Yokashi classic series, Dragon series and Okami chef knife are forged from multiple layers of high carbon steel thus creating a stunning Damascus pattern gives the knife extra strength and toughness whereas Lasered/etched Damascus pattern is lasered on the blade and is only for esthetics.
Q: I am left-handed, Can I still use Yokashi chef knives?
A: Unlike certain Japanese style knives, Yokashi classic series chef knife is designed to use for both right and left-handed person.
Q: How sharp is a VG-10 blade?
A: Classic series and Dragon series knives have a VG-10 super steel blade core which is a razor-sharp blade and retains sharpness for a long time therefore less need for sharpening.
Q: Can a Yokashi chef knife be used to cut bone?
A: No, we recommend using a cleaver to chop bones
Q: What foods should I avoid cutting using Yokashi chef knives?
A: Frozen food, coconut, shellfish, bone and pretty much anything that requires a cleaver knife.
Q: Is Yokashi knife comfortable in hand?
A: All Yokashi knives are ergonomically designed to make chopping, dicing, and slicing an easy task.
Q: Are Yokashi knives vacuum heat treated?
A: Yes, Yokashi knives are all vacuum heat treated for extra strength and toughness
Q: What can I use my Yokashi chef knives for?
A: Yokashi chef knives are very versatile and can be used for chopping, cutting, slicing, and dicing all kinds of meat and vegetables. Cutting meat with bone is not recommended as cleaver is a better choice for this task.
Q: Do I need to oil my Yokashi Damascus knives?
A: Yokashi Damascus Steel composition is corrosion resistant however it is important to dry your knife completely after each wash before storing it away. It is not necessary to oil the blade.
Q: What is Yokashi V-G10 blade composition?
A:
- CarbonC 1.05%: Increases the edge retention, hardness, and tensile strength. It also improves steel resistance to wear and corrosion.
- ChromiumCr 15.50%: Chromium Increases hardness, tensile strength, and toughness of the blade by forming chromium carbide. The higher than 13% Cr is what makes the blade “stainless”.
- MolybdenumMo 1.20%: It improves machinability and hardening property.
- VanadiumV 0.30%: Increase wear resistance and toughness, it also improves corrosion resistance.
- CobaltCo 1.50% Improves hardness of the blade as it increases the martensitic transformation temperature of the alloy, it also increases corrosion resistance of steel.
- ManganeseMn 0.50%: Increases hardness and brittleness.
- PhosphorusP 0.03%: Improves machinability and hardness.
Q: How do you maintain a Yokashi Damascus knife?
A: We recommend gentle handwashing and dry completely before storing your knife away.
Q: What is knife HRC?
A: HRC is a method used to measure the hardness of a knife. kitchen knives have a range of 50-65+ HRC. Knives with a high HRC (65+) are very difficult to sharpen at home. Yokashi chef knives have a 58-60+ HRC which ensures a super sharp blade and easy to sharpen at home.
Q: What is the sharpening angle of Yokashi chef knives?
A: Yokashi chef knives are sharpened at 12-15 degree angle
Q: What is a G-10 handle made from?
A: All Yokashi G-10 knife handles are made from a military grade resin which is more resistant to heat and moisture versus other handle materials such as ABS
Q: What is a full-tang knife design?
A: A full-tang design makes the knife very balanced in hand therefore less efforts on the wrist for long chopping tasks in the kitchen.
Q: What is the hammering of the blade for?
A: Hammering of the blade is an extra step in the manufacturing process of the knife which makes it harder for the food to stick to the blade while chopping and slicing.
Q: Why should I buy a Damascus steel knife?
A: Yokashi Classic series chef knife and Dragon series chef knives are forged from 66 layers of high carbon steel plus a VG-10 cutting core which gives them superior strength and durability while creating the stunning Damascus pattern.
Q: Can I put my Yokashi knife in the dishwasher?
A: All Yokashi knives are considered premium knives and gentle handwashing is recommended.
Q: How should I sharpen my Yokashi Damascus knife?
A: We recommend using a whetstone
Q: What is Yokashi Black series blade composition?
A: Yokashi Black Series chef knife is made from a high Chromium and mid Carbon steel for great corrosion resistance and hardness. It is then coated with Titanium Nitride for extra strength and durability.
Carbon C 0.75%: Increases edge retention, hardness, and tensile strength. It also improves steel resistance to wear, abrasion, and corrosion.
Chromium Cr 18.00%: Chromium increases the hardness, tensile strength, and toughness of the blade.
Molybdenum Mo 1.30%: Improves machinability and corrosion resistance.
Vanadium V 0.12%: Forms hard vanadium carbide in combination with other elements that improve wear resistance.
Manganese Mn 0.80%: improves the strength and hardness of steel. When the steel is heat-treated, hardenability is improved with increased manganese.
Nickel Ni 0.60%: improves strength and toughness. It increases hardenability but not as much as some of the other alloying elements in steel. It can enhance corrosion resistance in significant amounts
Silicon Si 0.80%: Increases strength and heat resistance.
Phosphorus P 0.04%: Improves machinability and hardness.
Sulfur S 0.03%: Improves machinability.
Q: How do you maintain Yokashi Black series knives?
A: We recommend gentle handwashing and dry completely before storing this knife away. Avoid scrubbing the blade with a tough sponge as the Titanium Nitride coated blade can get scratched.
Q: Does the Black Titanium Nitride coating come off if I sharpen my Black series chef knife?
A: No, the cutting core where you sharpen the knife is not coated and is made with a 7Cr17MoV super steel.
Q: Where is Yokashi knives manufactured at?
A: At Yokashi, we believe our customers deserve the very best in quality and craftsmanship. So, we refuse to set geographic limits. We are committed to searching the entire world to locate the finest raw materials for the dedicated purposes of each blade, as well as the depth of expertise required to fashion them. Our approach combines techniques carried out by hand with cutting edge machinery in state-of-the-art facilities. This means our knives integrate the best of both worlds – respect for tradition, with the benefit of modern engineering science.We settled our manufacturing facility in the city of Yangjiang due to its legendary and ancient history of blade-smithing. It has been known as the City of Knives for over a thousand years, with a quality of expert blade- and handle- artisans few other locations in the world can match. Our experience has proven Apple CEO Tim Cook’s famous statement, that “….the real reason to come (to this place) is because of the quantity of skill in one location and the type of skill it is, (for companies that) require really advanced tooling and precision…”
Q: Are Yokashi chef knives hollow grind or flat grind?
A: Yokashi chef knives are a flat (V) grind
Q: How often should I sharpen my Yokashi knives?
A: It all depends on how often you use your knife. Our V-G10 blade core has a fantastic reputation for staying sharp amongst kitchen knife steel cores.