Kamikoto Knife Unboxing And Honest First Impressions The Good Bad And Ugly

Disclaimer I'm not sponsored by anyone for my reviews and these are my opinions as average consumer, I have been in contact with Kamikoto and they said was going to look into the distribution point and said if was any issues with the knives they would be happy to send replacements.
I will try them out and make another follow up video about quality, I'm on fence about the one that has the bent blade, easy enough to fix but would not have left factory in that condition for what they charge.

Im Sorry So long but i feel only fair that you the viewer have un edited first look at how things come instead of wondering if was sugar coated.

If your so inclined you can use the code i found MONDAY for 50% off your purchase at kamikoto.com

The Origins of Kamikoto

We set out to develop a single bevel Japanese steel knife that we would be proud to use and gift to our friends. For us, knives are a matter of heritage, craft and skill. We sought the counsel of Japanese blade experts and multigenerational Japanese knife smithing families to create knives that could win the appreciation of the best chefs in the world and knife enthusiasts alike.

Each blade pays tribute to the centuries-old craft of knifemaking, and is handcrafted with precise attention and care, employing traditional skills handed down by expert knifemakers through the centuries. Kamikoto is headquartered in Tokyo, Japan, and sources its steel from select and carefully chosen steel mills on Honshu 本州 island, from the prefectures of Niigata 新潟市, Ibaraki 茨城県and Kanagawa 神奈川県, among others. Kamikoto knives are solemn blades made for a lifetime, crafted for chefs and knife enthusiasts.

A Process Refined over Generations

The oldest katana 刀 were hot-drop forged – blacksmiths drew swords from a blazing furnace and painstakingly beat it into shape with a hammer. This technique strengthened the metal to exceptional hardness. In forges of this age, metal is cut, then heated to strengthen and harden the blade. Kamikoto knives are made from high quality steel from Honshu 本州, Japan – a steel with high corrosion resistance and durability. In the Kamikoto forge, steel is heated up to 1922°F for two hours and annealed at 392°F for two hours. This strengthens the steel and diminishes the flexibility of the blade – to ensure the knife keeps its edge for longer. The blade stays firm when held against a whetstone. Such blades are prized because they sharpen well, and last a lifetime.

Kamikoto’s 19-Step Practice

Each Kamikoto knife goes through a rigorous 19-step process that takes several years from start to finish to complete. With more than 100 years of experience between them, our expert bladesmiths forge and shape raw steel into hardy blades, polishing and sharpening them to an excruciatingly fine edge. Each blade is individually inspected before it leaves our workshop, ensuring that every single Kamikoto knife stays true to the Japanese legacy of crafting single-bevel Japanese steel knives of an exceptional quality. Kamikoto knives are a study in skill; you feel the spirit of the craft in every piece.

Fully versed in traditional blade-making practices, Kamikoto's blades are handmade by a select group of experienced craftsmen in Niigata, Japan, where blacksmithing can be traced back to before the Edo period, as well as in Yanjiang, China – a town with over 1,000 years of knife and sword making heritage. Today, Yanjiang is the leading center of Japanese-style knife forging, polishing and balancing – where the Japanese legacy is preserved, and carried on, with reverence for the skill of the knifesmiths who evolved this craft centuries ago.

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