Kyoku Spirits
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.
What knives do you need?
HOW TO CHOOSE THE RIGHT JAPANESE KNIFE FOR YOUR NEEDS
In this guide, we'll provide a comprehensive guide on how to choose the right Japanese knife for your needs, considering factors such as type of knife, blade material, blade shape, handle material, price, and brand reputation.
Blog posts
The Best Cutting Board for Meat Chosen By Food Safety Experts
Discover expert food safety recommendations for the best cutting board for meat. Learn how to keep your kitchen safe and your knives sharp.
Salmon Skin 101: How to Remove It (And Should You?)
Wondering if you can eat salmon skin or how to remove it? Get pro tips for perfectly skinning salmon and when to leave that nutritious skin on.
What Is a Whetstone? The Complete Guide to Knife Sharpening Stones
Discover whetstones - the key to razor-sharp knives. This guide covers types, grit sizes, proper techniques, and why Japanese chefs swear by them.
Daimyo Series Knives FAQ
In Japanese, Daimyo refers to powerful feudal lords who ruled over large territories during the samurai era. The name symbolizes strength, precision, and elegance, qualities reflected in Kyoku’s Daimyo Series knives, which are designed to embody the tradition and mastery of Japanese craftsmanship.
Yes, 440C steel is an excellent choice for knives. It is a high-carbon and stainless steel known for its outstanding edge retention, corrosion resistance, and durability. Kitchen knives made with 440C Japanese steel, like those in Kyoku’s Daimyo Series, offer exceptional sharpness and long-lasting performance, making them ideal for both professional chefs and home cooks.
The Honbazuke method is a traditional Japanese knife sharpening technique that involves a three-step process. Knives are initially ground on a rough stone, then honed on a medium stone, and finally polished on a fine stone to achieve an exceptionally sharp edge. This meticulous method is used to craft knives in the Kyoku Daimyo Series, ensuring precision and razor-sharp performance.
A rosewood knife handle provides a balance of beauty, comfort, and functionality. Its natural grain enhances the aesthetic appeal, while the wood’s durability ensures long-term reliability. Rosewood handles are also lightweight and offer a comfortable, non-slip grip, making them ideal for extended use.
Knives from Kyoku’s Daimyo Series are crafted with 440C Japanese steel, offering excellent sharpness, edge retention, and corrosion resistance. Combined with the Honbazuke method and ergonomic rosewood handles, these Japanese kitchen knives provide a seamless blend of tradition, innovation, and comfort. Ideal for precise cutting and professional-grade performance, they are a standout choice for anyone passionate about cooking.