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Best Japanese Chef Knives

Written by:
Aleks Nemtcev
February 15, 2024
best japanese chef knife

Forget just cutting – elevate your cooking experience with the unparalleled sharpness and craftsmanship of Japanese chef knives. From samurai sword heritage to modern innovation, these blades empower kitchen mastery. Join us as we unveil the secrets of selecting the perfect knife for your culinary journey, whether you’re a seasoned pro or an aspiring home chef. Discover tradition, types, top Japanese knife brands, and essential features – it’s your guide to wielding culinary excellence.

The Tradition of Japanese Knife Making

Japanese knife making isn’t just about crafting tools; it’s a living legacy honed over centuries. Imagine the razor-sharp precision of legendary samurai swords – that’s the very essence poured into today’s coveted kitchen knives.

Cities like Seki and Sakai, the heartlands of this craft, echo with the clang of hammers and the dedication of “Tosho” artisans. Here, generations of knowledge flow, guiding meticulous hand-forging and meticulous sharpening. Each step, from selecting the finest steel to perfecting the iconic patterns, whispers tales of unwavering dedication.

This isn’t merely nostalgia; it’s a springboard for innovation. Today’s blades combine heritage with modern marvels like Damascus steel, creating not just tools, but works of art. With unparalleled sharpness and resilience, they empower culinary masters, from bustling kitchens to home cooks yearning for precision.

Delving deeper, we’ll explore the types, the uses, the very soul of these exceptional knives. Discover how they transcend mere utensils, embodying a spirit of excellence that elevates your cooking experience to a whole new level.

best japanese chef knives

Types of Japanese Chef Knives

Japanese chef knives, known for their precision and versatility, come in a variety of shapes and sizes, each designed for specific tasks in the kitchen. Understanding the differences among these knives is essential for chefs and cooking enthusiasts who seek to utilize them to their fullest potential. Here’s an overview of some of the most common types of Japanese chef knives and their intended uses:

Gyuto (Chef’s Knife)

The Gyuto is the Japanese equivalent of the Western chef’s knife. It features a versatile design that makes it suitable for a range of tasks, including slicing, dicing, and chopping meat, fish, and vegetables. With its curved blade, the Gyuto facilitates a rocking motion, ideal for mincing herbs and small vegetables. It’s the go-to knife for chefs who prefer a single tool capable of handling multiple tasks.

Santoku (Three Virtues)

Santoku translates to “three virtues,” referring to its proficiency with meat, fish, and vegetables. This knife features a shorter blade than the Gyuto, with a flat edge and a rounded tip. The design allows for a chopping motion rather than rocking and is perfect for those who favor a more straightforward slicing and dicing technique. The Santoku is an excellent all-purpose knife, beloved for its ease of use and versatility.

Nakiri (Vegetable Knife)

The Nakiri boasts a straight blade edge, making it ideal for cutting vegetables. Its rectangular shape allows for clean, straight cuts, and it is particularly useful for slicing through dense vegetables with precision. The Nakiri is designed to make quick work of vegetable preparation, ensuring uniform slices with minimal effort.

Sujihiki (Slicing Knife)

The Sujihiki is a long, narrow knife designed for slicing meat and fish. Its blade length allows for long, uninterrupted strokes, ensuring clean cuts without tearing the flesh. The Sujihiki is an essential tool for preparing sashimi, carving roasts, and slicing other large pieces of meat. It’s the Japanese answer to the Western carving knife but with a thinner, sharper edge.

Petty (Paring Knife)

The Petty knife is the Japanese version of the Western paring knife, designed for small, precise tasks such as peeling, trimming, and decorating. Its small size and sharp edge make it perfect for detailed work, offering excellent control and precision. The Petty is indispensable for tasks that require a delicate touch.

Understanding Single-Bevel vs. Double-Bevel Knives

Japanese chef knives can also be categorized by their bevel:

Single-bevel knives are sharpened on one side, creating an asymmetrical edge that offers unparalleled sharpness and precision. These knives are typically used for specific tasks such as sushi and sashimi preparation.

Double-bevel knives have symmetrical edges and are more versatile, suitable for a broader range of cutting tasks. They are easier to use for those accustomed to Western-style knives and require less specialized sharpening skills.

Each type of Japanese chef knife serves a unique purpose in the kitchen, and choosing the right knife depends on the specific tasks it will be used for. Whether it’s the versatile Gyuto, the precise Nakiri, or the delicate Petty, Japanese chef knives offer unmatched quality and performance, elevating the culinary experience for chefs and home cooks alike.

Factors to consider when buying a Japanese knife

Selecting the ideal Japanese chef knife involves understanding the key features that influence its performance, maintenance, and suitability for your culinary needs. Here are some critical aspects to consider:

Blade Material

High-Carbon Steel: Known for its ability to maintain a sharp edge, high-carbon steel is a popular choice for many high-end Japanese knives. However, it requires careful maintenance to prevent rust and discoloration.

Stainless Steel: Offers ease of maintenance and resistance to rust, making it a good choice for those who prefer less upkeep. While it may not hold an edge as well as high-carbon steel, advancements in technology have significantly improved its performance.

Damascus Steel: Renowned for its distinctive patterned design, Damascus steel knives are crafted by layering steel, combining the benefits of both hardness and durability. These knives are not only functional but also exceptionally beautiful.

Handle Design and Material

The handle of a knife affects its balance, grip, and overall comfort during use. Japanese knives typically feature handles that are either traditional Japanese (Wa-handle) or Western-style.

Wa-handles are usually made from wood, offering a lightweight and comfortable grip, enhancing the knife’s balance.

Western-style handles might be made from a variety of materials, including wood, composite materials, or metal. They are often heavier, providing a different balance that some chefs prefer.

Sharpness and Edge Retention

One of the hallmark qualities of Japanese chef knives is their exceptional sharpness and ability to retain an edge over time. This is due to the meticulous forging process and the quality of steel used. A sharper knife not only performs better but also increases safety in the kitchen by requiring less force to cut through ingredients.

Ease of Maintenance

Consider how much time and effort you are willing to invest in the care of your knife. High-carbon steel knives, for example, offer superior performance but require regular sharpening and must be dried immediately after use to prevent rust. Stainless steel knives, on the other hand, are more forgiving and easier to maintain.

When choosing a Japanese chef knife, it’s essential to balance these features with your personal preferences and the specific needs of your kitchen. The right knife should feel like an extension of your hand, comfortable to hold, and suitable for the tasks you perform most frequently. 

Top Japanese Chef Knife Brands and Models

In the realm of Japanese chef knives, certain brands stand out for their exceptional quality, innovative design, and centuries-old tradition of excellence. Here, we explore some of the most renowned brands and their standout models, each offering unique features that cater to different culinary needs and preferences.


Shun knives are celebrated for their exquisite beauty and precision performance. Manufactured in Seki City, a hub of Japanese knife making, Shun combines traditional craftsmanship with modern, advanced materials. The Shun Classic series, with its VG-MAX steel core and stunning Damascus cladding, offers both durability and an incredibly sharp edge, making it a favorite among chefs and cooking enthusiasts alike.

Shun Classic Chef knife

Shun Classic Chef knife

Overall Length: 13.2 inches (33.5 cm)

Blade Length: 8.2 inches (20.8 cm)

Blade Material: The blade is made from high-end VG-MAX super steel, which is an exclusive and innovative steel formula of Shun. This steel includes extra carbon, tungsten, cobalt, vanadium, and chromium components.

Handle Material: The handle is made from durable ebony Pakkawood, a premium material made of genuine hardwood impregnated with resin.

Price range: of $150 to $213 USD.


Miyabi merges Japanese craftsmanship with German engineering, resulting in knives that are both beautiful and exceptionally sharp. The Miyabi Birchwood SG2 series is particularly noteworthy, featuring a micro-carbide powdered SG2 steel core that ensures unparalleled edge retention and sharpness, encased in a striking birchwood handle.

Miyabi Chef knife

Miyabi Birchwood SG2 Chef Knife

Overall Length: 15 inches (38.1 cm)

Blade Length: 8 inches (20.3 cm)

Blade Material: The blade is made from SG2 micro-carbide powder steel, renowned for its exceptional hardness and edge retention. This high-end core is enveloped by 101 layers of two different steels, which not only provide additional strength and durability but also create a striking Damascus pattern on the blade. 

Handle Material:

The handle is made from Masur birchwood, a highly prized material for its unique texture, comfort, and grip. This natural wood is known for its durability and resistance to moisture, making it an ideal material for knife handles.

Price Range: of $300 to $350 USD.


Yoshihiro knives are handcrafted in Sakai, Japan, and are known for their high-quality materials and artisanal quality. The Yoshihiro VG-10 46 Layers Hammered Damascus series showcases the brand’s signature approach, with layers of steel creating a beautiful Damascus pattern, and a VG-10 core that promises edge retention and corrosion resistance.

Yoshihiro Chef knife

Yoshihiro VG-10 46 Layers Hammered Damascus Chef Knife

Overall Length: 13 inches (33 cm)

Blade Length: 8 inches (20.3 cm)

Blade Material: The blade is crafted from VG-10 Japanese stainless steel, a premium material known for its exceptional edge retention and durability. This core is encased in 46 layers of stainless steel Damascus, not only providing additional strength and protection to the blade but also creating a beautiful, distinctive pattern reminiscent of flowing water. The surface of the blade features a unique hammered (“Tsuchime”) finish, which reduces drag and prevents food from sticking to the knife during slicing.

Handle Material:

The handle is made from Shitan Rosewood, an exquisite and robust material that offers both beauty and functionality. The ergonomic shape of the handle ensures a comfortable and secure grip, enhancing the knife’s balance and control during precision tasks. The warmth and natural grain of the rosewood handle complement the Damascus blade, making this knife as visually stunning as it is performance-driven.

Price Range of $160 to $200 USD. 


Masamoto is one of the oldest and most respected names in Japanese knife making, with over 150 years of history. The Masamoto VG series stands out for its use of VG-10 stainless steel, offering a perfect balance between sharpness and ease of maintenance, ideal for professionals and home chefs seeking the highest quality.

Masamoto Chef knife

Masamoto Chef Knife

Overall Length: 13.25 inches (33,7 cm)

Blade Length: 8.4 inches (21.3 cm)

Blade Material:

The blade is forged from VG-10 steel, a high-carbon content stainless steel that is renowned for its edge retention, durability, and resistance to corrosion. This premium steel ensures that the knife maintains its razor-sharp edge through extensive use, while also being relatively easy to sharpen. The meticulous crafting process adheres to Masamoto’s centuries-old traditions, resulting in a blade that offers professional-grade performance and reliability.

Handle Material:

The handle is constructed from POM (Polyoxymethylene), a highly durable synthetic material that is resistant to kitchen oils, heat, and water. This ensures a long-lasting, comfortable grip that remains stable under various cooking conditions.

Price Range of $175 to $190 USD. 


Tojiro knives are well-regarded for their exceptional value, offering professional-grade quality at a more accessible price point. The Tojiro DP series, for instance, features a VG10 cobalt alloy steel core sandwiched between two layers of stainless steel, providing both sharpness and durability without breaking the bank.

Tojiro chef knife

Tojiro DP Chef Knife

Overall Length: 13 inches (33.47 cm)

Blade Length: 8 inches (20.82 cm)

Blade Material: The blade is a three-layered construction, with a core of VG10 high carbon stainless steel, renowned for its superior edge retention and sharpness. This core is laminated with 13-chrome stainless steel, enhancing the blade’s durability and corrosion resistance.

Handle Material: The handle is made from reinforced black Micarta, a composite material known for its strength, durability, and resistance to moisture. 

Price Range typically falls between $85 to $115 USD.

Each of these brands brings something unique to the table, from Shun’s harmonious blend of old and new to Masamoto’s storied tradition and uncompromising quality. By understanding the distinct qualities of each brand and model, you can make an informed decision that aligns with your culinary style and needs, ensuring that your investment enhances your cooking experience for years to come. 

Best Japanese Chef knife for a beginner

Picking the “best” knife depends on your needs, but for beginners, the Santoku often shines. Its shorter blade (typically 165-180mm) offers maneuverability and control, perfect for learning various cuts. Unlike a Gyuto, its straight edge excels at clean vegetable slicing, while the slightly rounded tip handles meat and fish reasonably well. Its versatility makes it a single-knife wonder, ideal for exploring basic kitchen tasks before diving deeper into specialized tools. Remember, the best first knife is one you feel comfortable and confident using!

Best budget Japanese chef knife

Conquering culinary creations needn’t break the bank! If you’re seeking an affordable entry point to the world of Japanese knives, consider the Tojiro DP Gyuto. With a versatile 8-inch blade crafted from VG-10 stainless steel, it delivers impressive sharpness and edge retention at a budget-friendly price. Priced between $80 to $120 USD, the Tojiro DP Gyuto represents an ideal entry point into high-quality Japanese knives, offering beginner chefs a taste of professional-grade craftsmanship without a steep investment. The ergonomic handle ensures comfort even during extended use. While not fancy, this workhorse knife prioritizes performance and practicality, making it a smart choice for budget-conscious cooks eager to experience the precision and joy of Japanese blades.

Best budget Japanese chef knife

Please note that this is a list of some of the most popular and highly rated Japanese knives, but many other brands and models are also great. It’s important to select a knife that fits your specific needs, preferences, and budget

Types of sushi knives

In the art of sushi making, precision reigns supreme. Each glistening slice rests on the foundation of specialized sushi knives, chosen for their unique capabilities. Three core players dominate the arsenal:

Yanagiba: Imagine a long, graceful willow leaf – that’s the Yanagiba’s silhouette. This single-beveled blade glides effortlessly through fish, crafting flawless sashimi slices that preserve texture and delicate fibers. It’s the artist’s brush for sashimi artistry.

Deba: Don’t underestimate its heft. The Deba’s weight and thick blade crack through bones and joints, expertly filleting fish and tackling larger cuts. It’s the workhorse, preparing the foundation for sushi masterpieces.

Usuba: Thin and sharp, the Usuba whispers through vegetables. From delicate garnishes to intricate julienne cuts, its precise edge creates edible artwork, adding vibrancy and flavor to each sushi creation. It’s the meticulous sculptor, shaping vegetable poetry.

These three knives, while crucial, are just the beginning. Specialized tools like Takobiki for octopus and Fuguhiki for pufferfish might join the set, tailored to individual chefs and styles. Remember, the perfect sushi knife is an extension of the chef’s hand, chosen for its specific task and wielded with artistry. Each slice, then, becomes a testament to the deep tradition and meticulous skill that defines the art of sushi.

Compare Gyuto vs. Santoku knives

The Gyuto and Santoku knives are both staples in Japanese cuisine, revered for their versatility and precision. While they share some similarities, their differences in design, functionality, and ideal use cases set them apart, catering to varied culinary tasks and preferences.

Gyuto (Chef’s Knife)

Design: The Gyuto features a longer blade, typically ranging from 8 to 12 inches, with a curved edge that tapers to a pointed tip. This design facilitates a rocking motion, making it suitable for a variety of cutting techniques.

Functionality: Its versatility allows it to excel at slicing, dicing, and chopping a wide range of ingredients, including meat, fish, and vegetables. The pointed tip is particularly useful for precision tasks, such as trimming fat.

Ideal Use: The Gyuto is favored by chefs who prefer a single, versatile knife capable of performing multiple tasks efficiently. Its design is well-suited for Western-style cooking, which often involves a mix of chopping and slicing techniques.

Santoku (Three Virtues)

Design: The Santoku typically has a shorter blade, about 5 to 7 inches in length, with a flat edge and a rounded tip that aligns with the highest point of the blade. This design limits the rocking motion but allows for a comfortable chopping action.

Functionality: True to its name, which means “three uses,” the Santoku is adept at slicing, dicing, and mincing, especially vegetables, fish, and meat. The flat edge ensures consistent contact with the cutting board, making it excellent for precise cuts.

Ideal Use: The Santoku is ideal for cooks who prefer a lighter, more manageable knife for quick, precise chopping and slicing tasks. Its design caters well to Japanese and Asian-style cooking, where precision and fine cuts are often prioritized.

Choosing between a Gyuto and a Santoku boils down to personal preference and cooking style. The Gyuto’s versatility and adaptability make it a go-to for chefs looking for a multi-purpose knife that excels in various cutting techniques. In contrast, the Santoku is perfect for those who value precision and prefer a lighter, more compact knife for efficient slicing and dicing. Both knives are invaluable tools in the kitchen, each offering unique advantages to enhance the culinary experience.

Care and Maintenance Tips for Japanese Chef Knives

Caring for Japanese chef knives involves meticulous practices to maintain their exceptional sharpness, prevent damage, and extend their lifespan. 

Cleaning should be done immediately after use, with the knife hand-washed gently in warm, soapy water and thoroughly dried to prevent rust and corrosion, especially for high-carbon steel blades. 

Sharpening is a crucial aspect of maintenance, requiring the use of a whetstone at the correct angle to preserve the blade’s edge—regular honing with a ceramic rod can also keep the knife performing at its best between sharpening. 

Storing knives properly is equally important; using a wooden block, magnetic strip, or protective sheath can prevent the blades from becoming dull or damaged. 

Additionally, using the right cutting surface plays a significant role in the care of Japanese chef knives. Hard surfaces like glass or stone can dull the blade quickly, whereas wooden or composite cutting boards provide a softer, more forgiving surface that helps preserve the knife’s sharp edge. 

Adhering to these care and maintenance tips ensures that your Japanese chef knives remain in pristine condition, ready to enhance your culinary creations with precision and ease.

In conclusion 

The journey into the world of Japanese chef knives unveils a realm where precision meets artistry, and functionality harmonizes with tradition. Whether you’re drawn to the versatile Gyuto, the precise Santoku, or the specialized blades like the Yanagiba, Deba, and Usuba, each knife offers a gateway to elevate your culinary skills. 

As you consider the best Japanese chef knife for your needs, remember the importance of blade material, handle design, and the knife’s specific functionalities. Caring for these knives with attention to cleaning, sharpening, and proper storage will ensure they remain by your side, maintaining their edge and beauty for years to come. Embracing the art of Japanese knives is not just an investment in quality cookware; it’s a commitment to the culinary craft, promising an enhanced cooking experience that brings joy with every slice.

Author: Aleks Nemtcev | Connect with me on LinkedIn


The Yanagiba (Sashimi) Knife

Usuba bōchō  professional Japanese chef knife

Masamoto VG Gyuto 210mm

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