Okingjoy vs. Kamikoto: Which Brand to Choose?

When you choose a knife from one of these two brands, you’re getting a knife that’s sharp, unforgiving, and durable. On one hand, you’ll have Kamikoto knives – masters of tradition and craftsmanship, and you’ll get Okingjoy knives – a brand that blends the best of both worlds: classic craftsmanship and cutting-edge technology to create quality products that last.

Okingjoy’s knives stand out from the rest because they’re crafted with precision and engineered to last. Whether you’re a seasoned chef or a newbie to the kitchen, or you’ve got a unique style in mind, you can count on Okingjoy to provide you with the perfect blade for your kitchen.

Here’s what you need to know about Okingjoy vs. Kamikoto knives:

Edge Grinding

Edge grinding is a crucial aspect of knife manufacturing.

Okingjoy blades are primarily designed with a double bevel, meaning that both sides of the blade are sharpened to perfection. This ensures that the blade is versatile and can be used by both right- and left-handed individuals.

The Damascus range of santoku and yanagiba knives, on the other hand, feature VG10 blades. This technology incorporates a hard steel core that is sandwiched between layers of soft steel on either side of the blade. This construction not only protects the core but also enhances the blade's edge retention capabilities.

In addition to this, the Dynasty and Lee S. series offer different edge styles. These knives are constructed using stainless steel with high carbon and chromium content. These materials extend from the spine and face of the blade to the edge, resulting in a blade that is exceptionally sharp.

When it comes to choosing between a single bevel knife and a double bevel knife, it ultimately depends on your specific needs and preferences. Double bevel knives are more commonly used and versatile, suitable for both right- and left-handed individuals. On the other hand, single bevel knives excel in specific tasks such as sushi preparation or slicing delicate fruits and vegetables. However, they are more prone to chipping and require careful handling.

It is worth noting that using a single bevel knife, like those offered by Kamikoto, may require a learning curve to achieve proper control. During cutting tests, it was observed that the blade tended to turn to the left, especially during long cuts. If you prefer a more user-friendly cutting experience that caters to both right- and left-handers, a double bevel knife would be a better choice. However, if you appreciate the delicate precision of a single bevel knife and are willing to invest time in mastering its technique, it can be a rewarding option for you.

Blade Material

Blade material plays a crucial role in determining the quality and performance of a knife.

Okingjoy utilizes high-quality stainless steel alloys in its knife production. One of their top-notch choices is VG10 steel, which is considered the gold standard in terms of quality, especially from a professional standpoint.

Okingjoy specifically incorporates VG10 steel in its Damascus range. This steel is known for its fine particles and sharp edges, making it highly desirable for knife blades. Another notable steel used by Okingjoy is 5cr15mov high carbon steel, which offers excellent corrosion resistance and edge retention. It contains vanadium, which refines the steel's grain, resulting in a fine edge. Additionally, 5cr15mov steel is both tough and flexible, making it a reliable choice. Moreover, it has lower chromium content, making it easier to sharpen.

Moving on to other brands, Kamikoto blades utilize 420J2 steel. Although not considered high-end, this steel is renowned for its exceptional corrosion resistance due to its high chromium content. However, it is relatively softer compared to other blade steels.

In contrast, the Ganjo series by Kamikoto employs SLD steel, which is significantly harder than 420J2. However, it is more susceptible to rust and chipping. Therefore, proper care is essential, including immediate washing, thorough drying, and careful storage after each use.

Lastly, the Kuro series by Kamikoto features blades made of zirconium dioxide. These blades are extremely fragile and are recommended for use only by professional chefs. While they are exceptionally hard, excessive force can lead to chipping or even breakage of the blade.

Handle Material
Okingjoy offers a variety of handle materials for their knives. The majority of their handles are made from Pakkawood, but they also use Rosewood, Copalwood & Buffalo Horn. Pakkawood is a durable and waterproof material that retains the natural look and grain of wood. The Yanagiba knives in the Damascus series feature handles made from Copalwood & Buffalo Horn, which is known for its longevity. The Damascus santoku knife, on the other hand, has handles made from naturally textured Rosewood, providing a secure and non-slip grip that is easy to clean.

Kamikoto, on the other hand, uses G10 fiberglass for their handles. This material has a similar feel to PakkaWood and is incredibly tough. It is made by layering fiberglass and covering it with epoxy resin, then compressing the layers with heat until they solidify. The G10 fiberglass handle is waterproof, easy to clean, and highly durable.

Blade Angle
The blade angle of Okingjoy knives is set at 15° on each side. In comparison, Kamikoto knives do not openly display their blade angles, making it challenging to make a direct comparison with Okingjoy. This also makes it difficult to anticipate their performance upon receiving them.
Nevertheless, insights into the performance of Kamikoto knives can be gleaned from customer reviews. According to common feedback, Kamikoto's single bevel knives are exceptionally sharp right out of the box. For instance, the Genten 7-inch Santoku slicer effortlessly slices various fruits and vegetables, creating paper-thin slices. However, after a month of daily use, the blades lose their sharpness. Additionally, if you are familiar with single-bevel knives, you will notice that they are challenging to sharpen.
Based on customer experiences, Okingjoy knives maintain their sharpness for a longer duration and are comparatively easier to sharpen.

Blade Hardness
When purchasing knives, you will frequently encounter hardness ratings and mentions of the Rockwell hardness scale. Blade hardness is crucial as it provides insight into the knife's performance.
The Rockwell hardness gauge quantifies strength numerically (HRC). A higher value indicates a stronger blade. Conversely, a lower value signifies that the blade is crafted from softer steel.
Soft steel is resilient and less prone to chipping, but it necessitates more frequent sharpening. On the other hand, harder steel is more fragile and may develop cracks or chips if mishandled, yet it will retain its sharpness.
Okingjoy blades boast a Rockwell hardness range of 58-62 HRC. They are robust knives with sharp and enduring edges.
Kamikoto knives are available in a strength range of 53-62 HRC. The majority of blades (Genten series) are constructed from 420J2 steel, which has a Rockwell hardness rating of 53. This type of steel is considerably softer compared to most kitchen knife blades, particularly Japanese ones. SLD blades (Ganjo series) have an HRC of 62 and are significantly harder.
Kamikoto's Kuro series of knives do not contain steel and therefore do not conform to the Rockwell strength scale, but zirconia knives are tough, extremely brittle, and sharp.

Warranty & Guarantee
Okingjoy provides a lifetime guarantee, assuring that the knife you purchase is defect-free and will function as intended. Should any defects be found, Okingjoy will either repair or replace the knife. Furthermore, customers are entitled to a 90-day return policy, allowing for returns within 90 days of receiving the item.

Kamikoto provides a limited lifetime warranty to guarantee that the product you receive is defect-free, although they do not offer free lifetime sharpening. They will replace any knife deemed defective. In case of a damaged knife upon arrival, evidence must be provided before a replacement can be issued.