Sharp, lightweight, and capable of delicate and intricate cutting, Japanese knives are gaining popularity around the world for more than just making sushi. Aesthetically, Japanese knives can sometimes outshine their Western equivalents due to the tradition of making warrior swords.
Seeing as how the traditional single beveled Japanese knives aren’t always the best fit for Western culinary procedures, modern Japanese producers have begun to create Japanese knives that combine Japanese materials and techniques with Western knife designs. This article explores the benefits of using Japanese knives that are the result of cultural exchange between East and West. We also examine the best practices for using and maintaining a Japanese knife to keep the blade sharp and free from rust. For your slicing and dicing convenience, we also provide reviews of some of the finest Japanese knives available.
Best Pick
A Classic 8 from Shun “The best of the Japanese knives is the chef’s knife, which has a Damascus-like finish and additional tungsten for a sharper edge.
Budget Pick
The Eighth World Classic “With its steep bevel that allows for a sharper blade that stays sharp for longer, the CROMOVA 18 steel chef’s knife is our best value option.
10 Best Japanese Knives
Shun Cutlery Classic Blonde Chef’s Knife 8”, Thin, Light Kitchen Knife
Featured Advantages
- A chef’s knife that is 8 inches in length and is crafted from high-quality, stain- and rust-resistant VG-MAX steel.
- This Japanese-made blade is far more manageable than its Western counterparts.
- 67 layers of VG-MAX steel, alternating with steel, provide the knife’s Damascus-style finish.
- The ebony pakkawood grip is water-resistant.
- Includes a lifetime guarantee and access to a factory sharpening service
The 8-inch Shun Classic chef’s knife is made from a special VG-MAX steel that has been improved with more tungsten for a razor’s edge, cobalt and carbon for strength, and chromium for resistance to corrosion. This forged chef’s knife has a blade that is slightly curved and has a Damascus-like finish thanks to its 67 alternating layers of VG-MAX and steel. Ebony pakkawood, a hardwood treated with resin to make it water resistant, is used for the triple-riveted handle.
The blade and the tip are more likely to be damaged because it is thinner and lighter than Western-style knives and because it is a Japanese knife. The risk of chipping increases if you wash this knife in the dishwasher, and the logo will eventually fade through usage and washing.
The Oregon-based maker offers a sharpening service for this Japanese-made knife, and they offer a lifetime warranty on the blade. The item is not accompanied by a case or sheath.
Pros
- A chef’s knife that’s eight inches long
- Japanese Origin
- Highest-quality VG-MAX steel
- Grip made of Pakkawood
- Damascus-look
- Permanent guarantee
Cons
- After some time and use, the logo will begin to fade.
- There’s a slim chance the tip will snap off.
- Possible blade breakage
- The dishwasher is not an option for cleaning.
Global – 8 inch, 20cm Chef’s Knife, Silver
Featured Advantages
- A CROMOVA 18 steel chef’s knife with a Japanese-made blade measuring 8 inches
- A lightweight knife without a bolster and a finger notch between the blade and handle.
- In order to achieve perfect blade balance, sand is placed into the hollow handle, which is also shaped and dimpled for secure and pleasant grasping.
- The blade of a knife with a double bevel is ground more finely and so stays sharper for a longer period of time.
- Features a limited lifetime warranty covering manufacturing flaws and breakage
The Global Classic 8″ chef’s knife is forged from Japanese molybdenum/vanadium stainless steel (CROMOVA 18) and features a steeply ground (‘face ground’) double bevel for a sharper blade that retains its edge for longer. The hollow, stainless steel handle of this knife is filled with sand for accurate weight distribution. The dimples and ergonomic shape of the handle make it easy to hold onto.
This knife, like all Japanese knives, is thinner and lighter than Western ones; as a result, there is no bolster connecting the handle and blade; instead, there is a finger notch, which some buyers have said feels awkward when holding the knife for any length of time. Since there is no sheath included, and the handle is on the short side, those with larger hands may find it difficult to wield the knife safely.
Only hand washing is safe for this knife, and it’s guaranteed against breakage and faults for life. However, several purchasers have noted that the knife rusts quickly after purchase.
Pros
- A chef’s knife that’s eight inches long
- Products made in Japan
- 18-gauge CROMOVA steel
- Superbly well-balanced
- Easy-to-grasp knob
- Permanent guarantee
Cons
- Using the knife for any significant amount of time can be uncomfortable due to the finger notch.
- lacking a sheath
- Larger hands may find the smaller handle awkward.
- Even shortly after purchasing, this may start to rust.
- The dishwasher is not an option for cleaning.
Ginsu Gourmet Chikara Series Forged 12-Piece Japanese Steel Knife Set
Featured Advantages
- Fake dice consisting of 8 “These knives include a chef’s knife, a 7-inch Santoku knife, a 5-inch serrated knife, a 5-inch utility knife, a 3-and-a-half-inch paring knife, a pair of shears, and
- Includes a sharpening rod and a bamboo block for storage.
- Produced in China using high-quality Japanese stainless steel
- The knives have black handles and full tang blades.
- All parts are covered by a limited lifetime warranty.
The Ginsu Gourmet Shikara Series 12 Piece Japanese Knife Set (07112DS) has knives with full tang blades and black handles made from excellent Japanese stainless steel. The set include an 8-inch chef’s knife, a 7-inch Santoku knife, a 5-inch serrated knife, a 5-inch utility knife, and a 3-and-a-half-inch paring knife, all contained in a bamboo block “precision cutting tool, etc. These double beveled knives are all forged to a high standard.
Along with the four stamped steak knives and honing rod, this set also features shears. Some customers have complained that the quality of these knives isn’t as high as they remember it being in previous models from this brand. Despite the lifetime limited guarantee that comes with these knives, several owners have complained that the manufacturer’s customer support is unhelpful when filing a claim.
However, some owners have reported that the blade has come loose from the handle, while others have noticed that their knives rust easily. Like the rest of the set, these are not created in Japan but rather the People’s Republic of China.
Pros
- Bladed Japanese kitchen tools
- Structure made of bamboo
- Total flavor
- metal that resists corrosion
- Permanent guarantee
Cons
- Sets are manufactured in China using Japanese steel instead of Japan.
- Some buyers feel the quality isn’t up to par with what they’ve gotten from this maker in the past.
- Dislodging a blade from its handle is a somewhat unlikely occurrence.
- Warranty claims might not get the best response from customer support.
Mac Knife Professional 8 Inch Hollow Edge Chef Knife
Featured Advantages
- A hollow-edged 8-inch chef’s knife is great for releasing foods that could otherwise get stuck.
- Japanese AUS8 steel is used in the production of this knife.
- Black pakkawood grip with three rivets.
- Hand washing and drying immediately following usage is recommended.
- Available from authorized sellers with a 25-year limited warranty.
Made in Japan from high-quality AUS8 stainless steel, the lightweight MAC Knife Professional 8″ hollow edge chef’s knife (MTH-80) is an excellent choice for any kitchen. There’s a hollow edge on the blade to help in slicing through tougher meals, and the pakkawood handle is black and triple riveted for strength. The only safe method of cleaning this knife is by hand, and it does not have a protective case or sheath.
Some recent purchasers have been let down by the knife’s subpar quality; rust can appear unexpectedly quickly even after careful hand cleaning and drying. Logos printed on blades are susceptible to fading and eventual deterioration. If you buy it from a legitimate dealer, you’ll get a warranty that lasts for 25 years.
Pros
- A chef’s knife that’s eight inches long
- Razor with a rounded hollow edge
- Japanese Origin
- Metal grade AUS8
- Grip made of Pakkawood
- 25-year guarantee
Cons
- Neither a sheath nor a guard are included.
- Even after thorough hand washing and drying, corrosion could appear sooner than intended.
- The dishwasher is not an option for cleaning.
- Some recent purchasers have been let down by the knife’s subpar quality.
Shun Premier Chef’s Knife, 8-Inch
Featured Advantages
- The blade of this 8-inch chef’s knife has been encased in 34 layers of faux Damascus steel.
- The hammered tsuchime finish aids in food release and is also present here.
- The VG-MAX steel core gives this Japanese-made blade its cutting edge.
- The end cap is engraved and the pakkawood handle is shaped like a walnut.
- Features a manufacturer’s limited lifetime warranty
The Shun Premier 8″ chef’s knife includes a VG-MAX cutting core, 34 layers of Damascus cladding on each side, and a 16-degree double beveled edge that has been sharpened by hand. The hammered tsuchime coating on the blade also helps with food release.
Embossed into the end cap is a decorative pattern, and the handle is shaped from pakkawood in a walnut hue. The blade is extremely delicate, as is typical of Japanese knives, and should be handled with care to prevent breakage. This knife is made in Japan and comes with a lifetime warranty and a heavy-duty card cover for protection, albeit the sleeve specifically specifies that it should not be used to store the knife.
Pros
- A chef’s knife that’s eight inches long
- Japanese Origin
- Damascus paneling
- The Tsuchime Ending
- A honed hand
- The grip is made of walnut pakkawood.
- Permanent guarantee
Cons
- Despite coming with a card sleeve, the manufacturer advises against keeping the knife there.
- The blade is easily chipped, as is typical of Japanese knives.
Yoshihiro VG10 16 Layer Hammered Damascus Gyuto Japanese Chefs Knife (8.25”)
Featured Advantages
- Handmade in Japan gyuto chef’s knife with a versatile 8-and-a-half-inch blade
- Built with a core of Japanese VG-10 steel hardened to a 60-HRC for exceptional sharpness, edge retention, and longevity in a three-ply design.
- The Damascus finish on the blade consists of 16 individual layers.
- Natural, high-quality wood was used to craft the handle.
The core of the Yoshihiro 8-1/4-inch gyuto chef’s knife is VG-10 Japanese stainless steel hardened to 60 Rockwell, making it a highly versatile tool. This knife was made by hand in Japan and features a Damascus-style finish achieved through a 16-layer construction. This full-tang knife has a handle made of the finest mahogany and can only be cleaned by hand.
This is a wooden handle, therefore there is a chance that it will warp if it gets wet, and it may need to be oiled regularly to prevent this. Unlike other high-end Japanese knives, this one only has a brief warranty against manufacturing flaws; however, the company will generally fix any damage to the blade (a charge will apply).
Pros
- Chef’s knife with an 8 12″ gyuto blade
- The steels VG-10 and HRC-60
- Japanese Origin
- Patterning reminiscent of Damascus
- Carved mahogany grip
Cons
- In the presence of water, the hardwood grip may deform.
- Furthermore, the handle may require periodic oiling to maintain its quality.
- The dishwasher is not an option for cleaning.
- A lack of a restricted lifetime warranty
Shun Cutlery Classic Nakiri Knife 6.5″, Ideal Chopping Knife for Vegetables and All-Purpose Chef Knife
Featured Advantages
- A nakiri knife measuring 6.5 inches, ideal for cutting and slicing vegetables and other fruits.
- VG-MAX steel, a proprietary Japanese alloy
- 67-layer cladding for a Damascus appearance
- Features a watertight black pakkawood grip
- Includes Shun’s limited lifetime guarantee.
The Shun Classic 6.5″ nakiri knife is a traditional Japanese kitchen knife used for chopping vegetables and other products. It has a VG-MAX steel core that is encased with 67 layers to create a Damascus-like finish. The black, water-resistant pakkawood handle of this knife is comfortable in the hands of those with smaller statures.
This knife has a limited lifetime warranty and is not dishwasher safe. The blade is more likely to chip than on other types of Japanese knives, and the lack of a sharp tip on this nakiri knife could restrict how you use it. This knife, made in Japan, has been known to require sharpening from the occasional buyer.
Pros
- Nakiri Knife, 6.5 inches
- Highest-quality VG-MAX steel
- Conclusion in Damascus
- The handle is made of black pakkawood.
- Japanese Origin
- Confidentiality Guaranteed for Life
Cons
- Smaller hands will find the handle easier to grip.
- Definitely not a dishwasher safe item
- Doesn’t have a sharp point, thus it won’t work for all kinds of cutting.
- Some purchasers have reported sharpening this before to first use.
KUMA Professional Damascus Knife – 8 Inch Japanese Chef Knife
Featured Advantages
- An 8 “67-layer Damascus chef’s knife with a VG-10 core.
- Expertly crafted in China using Japanese steel by master bladesmiths
- V-Sharp sharpening technology and a hand finish
- Black, lightweight, and with three sets of rivets
The KUMA Professional 8 is crafted from Japanese steel with a VG-10 core and 67 layers to create a Damascus-like finish “This chef’s knife has been expertly finished by hand using V-Sharp technology. Expert bladesmiths in China make this out of Japanese steel.
The lightweight black handle of this knife is secured by three rivets. Not only does this knife not have a sheath, but several customers have complained that it wasn’t as sharp as they’d hoped it would be.
Pros
- Products made from Japanese steel
- Conclusion in Damascus
- Finished by hand
- Triple-riveted black handle
Cons
- Steel used in construction is from Japan and manufactured in China.
- It’s possible that it will require sharpening before its first use.
TUO Cutlery Cleaver Knife – Japanese
Featured Advantages
Featuring a core of Japanese AUS10 and 66 layers of steel for a Damascus-like finish, this cleaver measures in at 7 inches.
Cryogenically tempered to maximize both flexibility and strength, the blade is slender and full tang.
Curved and ergonomic, the handle is made of pakkawood, which has a unique woodgrain look.
We promise you’ll be happy with this.
The Damascus finish on the blade of the TUO Cutlery Fiery Phoenix 7″ cleaver is the result of 66 layers of steel. The core of the blade is Japanese AUS10 high carbon steel. This slim blade has been cryogenically treated for durability and adaptability, and its Rockwell Hardness of 56+2 ensures a keen edge that will last.
The curved ergonomic handle of this full tang cleaver is made of pakkawood, which features a striking woodgrain pattern. This cleaver is backed by the same satisfaction guarantee as the others, but it lacks a protective sheath. One or two purchasers have voiced concerns that the blade is too thick, and some have mentioned that the grip becomes a little slippery when wet.
Pros
- Cleaver, 7″
- Core made from Japanese AUS10 steel
- Conclusion in Damascus
- Refined in the icy depths of a cryostat
- 56+2 The Rockwell Scale of Hardness
- Differentiated grip
Cons
- lacks a sheath or guard for safety
- When wet, the grip could become slick.
- Occasionally, a user will complain that the blade’s edge is too thick.
Zelite Infinity 7″ Santoku Knife
Featured Advantages
- Seven-inch Santoku blade with twin bevels and complete tang.
- Damascus-finished Japanese AUS10 steel
- The hollow ground blade helps to cut down on food-related friction.
- The triple riveted G10 military grade handle is impervious to the effects of impact, dampness, and heat.
- Features a manufacturer’s limited lifetime warranty
The Zelite Infinity 7-inch Santoku knife is constructed from durable Japanese AUS10 stainless steel. This knife’s Damascus layered finish and hollow ground blade make it ideal for slicing delicate foods with minimal waste.
This blade has been doubly beveled and honed to an edge angle of between 12 and 15 degrees; it is a full tang blade. It has a Rockwell Hardness of 61+1. The military-grade G10 that goes into the ergonomic, triple-riveted handle also makes it resistant to heat, moisture, and shock; meanwhile, the tapered bolster ensures that the knife is always precisely balanced. Additionally, a lifetime limited warranty is included with this purchase.
The high carbon content of the blade makes it susceptible to rust if it is not cleaned and dried immediately after use. Some users may find it difficult to use, especially when attempting greater cutting tasks, because of the blade’s weight.
Pros
- An authentic Santoku blade, measuring 7 inches
- Conclusion in Damascus
- Sharpened on each sides
- Hardness Scale: 61+2 Rockwell
- Comfortable G10 grip
- Confidentiality Guaranteed for Life
Cons
- To prevent rust, it must be washed and dried immediately after use.
- Can be on the heavier side for some chefs.
Things to Consider Before Buying Japanese Knives
Not only has globalization contributed to the rise in popularity of Japanese knives in recent decades, but so has the quality of those blades. The blade sharpness is arguably the most appealing quality of Japanese knives, but the technique in which the blades are formed allows them to retain their edge for significantly longer. This is typically attributable to the high carbon content of the steel used to make Japanese blades.
Traditional Japanese knives are still manufactured and sold in the United States, but Western-style knives made in Japan are on the rise. These are made with Western-style knives like chef’s knives in mind using traditional Japanese forging techniques and materials.
The traditional Japanese knife or Wa-Bocho dates back to samurai soldiers and the same hand forging processes used to produce samurai swords are also employed to make kitchen knives.
When it comes to showcasing a chef’s expertise, few things are more important in Japanese cuisine than their deftness with a knife. In most cases, a Wa-Bocho will have a single bevel blade, also known as a kataba, in which case the edge will be ground on only one side of the blade. Unlike a Western knife, which is doubly beveled for cutting through tougher things like meats, the kataba enables for swift, precise cutting of even the most delicate ingredients without risk of damage.
Double beveled blades did not begin production in Japan until after World War II, but many of the Western-style knives made in Japan have them. It may take some practice to get the hang of using a single bevel blade, but if you’re serious about precision cutting, it’s well worth the effort.
The Japanese knife market is booming, and not just because of the practicality of Japanese blades. Damascus, a wavy pattern made by stacking two steels to form a visual pattern down the blade’s length, is a common aesthetic feature of Japanese knives. Tsuchime finishing, in which dimples are applied to a finished blade (typically by hand) to give a hammered and irregular surface that helps prevent food from clinging to the blade, is used on some knives as well.
The Difference Between Japanese and Western/European Style Knives
Lighter in weight and with a thinner blade than its Western counterpart, a Japanese knife is often made without a bolster, the metal between the blade and the handle, which further reduces its overall mass and moves the knife’s center of gravity closer to the tip, improving its balance and making it easier to wield with pinpoint accuracy. European knives have a bolster to counteract the blade’s weight and add strength to the cutting edge.
Heavy chopping tasks, such as slicing through tough vegetables or bones, should be avoided with a Japanese knife at all costs, as this can cause the blade to chip or even break. However, a Western or European knife with its thicker and more robust blade is better suited to slicing through such foods, though it will require more frequent sharpening to keep its edge sharp.
When compared to the curved profile of a Western blade, which allows for the ‘rocking’ method of chopping, the Japanese knife is more suited for precise and detailed cutting, and its relatively flat blade with a bend towards the tip allows for long, clean slices.
Typically, the Rockwell hardness of European steel knives will be around 56, while Japanese knives will range from 58 to 65. The longer a blade’s edge can stay sharp without being sharpened, the harder the steel must be.
Japanese knives typically have a finer edge angle of 10 to 15 degrees, while Western knives have an angle of 20 to 22 degrees. Japanese knives require less pressure from the user because of their narrower cutting edge.
The blades of Japanese knives are notorious for chipping because of their extreme hardness.
Types of Japanese Knives
While traditional Japanese knives feature oval, octagonal, or D-shaped handles (wa-handle) crafted from exotic woods, Western knives made using Japanese manufacturing techniques typically feature a triple riveted Western handle (also known as a yo-handle), which also serves to increase the knife’s overall weight.
The santoku is a multipurpose Japanese knife used for chopping, mincing, and slicing. Although visually identical to a Western chef’s knife, a gyuto knife is smaller, lighter, and sharper than its Western counterpart. The gyuto is usually used for cutting meat in Japanese cuisine but is appropriate for various cutting jobs such as vegetables and fish. Deba knives are stronger and more suited for butchering fish, however they can be used for poultry as well if you’re careful not to cut through any particularly thick bones.
The nakiri, also known as a “vegetables cutter,” is a knife used for chopping vegetables with a push-cutting method. Its blade is rectangular, like a small cleaver, and usually has a single bevel. It also works well for peeling potatoes and other similar sized veggies. Because of its narrow blade and willow-shaped handle, the yanagiba (also known as a “willow leaf knife”) is ideal for filleting fish and making sushi.
To slice fish and meat, use a chutoh, which is the Japanese equivalent of a carving knife, and to peel and cut fruit and vegetables, use a shotoh, which is the Japanese equivalent of a paring knife.
Japanese Knife Forging
Traditional Japanese knives are forged and ground from a single piece of hagane or carbon steel, just like samurai swords were in the past.
The city of Sakai, which once produced samurai swords in the 1400s, is now a major producer of knives. Swordmaking and ownership of katana were outlawed during the Meiji restoration of 1868, displacing generations of skilled craftspeople who had learned their craft from their forefathers.
Since the sale of knives was not regulated like the sale of swords, and since they still commanded a premium price, swordsmiths soon adapted to the need by learning to make knives for the home. Nowadays, Japanese knives are still made with the same traditional craftsmanship as they were centuries ago.
Forging a Japanese knife involves heating the blade material to 2192°F or 2372°F, after which it is molded by hand or machine. The blade is made sharp and sturdy during the forging process. After the blade has been forged, it is heat treated, honed, sharpened, cleaned, and polished before finally having its handle attached. It’s possible that the extremely talented bladesmiths still do some of these things by hand.
There are two main types of traditional Japanese knives, honyaki and kasumi, both of which are distinguished by the method of their forging.
A blade with a high sheen is considered to be honyaki, which means it was forged from a single piece of extremely high carbon steel, such as white steel (shirogami) or blue steel (aogami). All of this forging is done by hand, just like samurai swords were back in the day. Only skilled bladesmiths can devote the time and effort required to make such a weapon. This is the most expensive and difficult to maintain type of traditional Japanese knife.
Kasumi uses high carbon steel and stainless steel in addition to softer iron (jigane) to forge his knives. The blades are not as sharp as those made using honyaki, but they are cheaper and easier to sharpen. The kasumi moniker means “mist,” which is a fitting descriptor for the knife’s hazy, soft-iron body.
Japanese Knife Cutting Tips
Take your time and cut slowly until you become used to using a Japanese knife.
Instead of chopping “up and down,” a Japanese knife should be used in a fluid slicing motion, similar to that of a handsaw sawing through a wood. With intent, press the knife forward and down, and then draw it back toward the body.
You shouldn’t have to apply much pressure while using a Japanese knife; if you must, try a different knife or examine the meal for hard portions. Additionally, you shouldn’t use the blade to push or wedge anything; this will ruin the edge or break the tip. Avoid using a Japanese knife on bones, frozen meals, hard seeds, or vegetables with thicker skins like pumpkins or melons.
A Japanese knife will not be able to cut through granite, glass, ceramic, or tile. The usage of a cutting board made of soft wood is recommended instead. Scratching the board with your thumb nail is the quickest way to determine if it is soft enough for a Japanese knife. A scratchable surface indicates a sufficiently soft material.
Looking After Your Japanese Knife
There is no safe location for a Japanese knife, or any other high-end knife, to be cleaned in a dishwasher. Instead, wash it by hand with a mild dish soap that doesn’t have any citrus extracts or bleach (as these may cause corrosion) and dry it with a soft cloth that won’t scratch the blade’s surface as soon as you’re done using it.
Micro-corrosion, which appears as tiny chips on the blade’s cutting edge, can be caused by letting it “air dry” or soaking in water for extended periods of time.
A Japanese knife is more likely to get rust spots if you happen to reside somewhere with significant humidity. If the knife handle is made of wood, it will swell and possibly deform if it gets wet.
Always keep your Japanese knife in its sheath or block.
While it is recommended that professional Japanese chefs sharpen their knives every day, for household use, once a month should be sufficient to maintain an equal edge and proper blade angle. Sharpening a Japanese knife should only ever be done with a Japanese whetstone; using a metal sharpener will ruin the blade. Honing the edge once a week will help maintain its sharpness in between sharpenings.
You can fix a dull blade and get rid of chips with a coarse grit stone (120–400 grit). Minor chipping and routine sharpening can be done with an 800–2000 grit stone, while a 3000–8000 grit finishing stone will remove fine scratches, eliminate any remaining burrs, and polish the blade.
It is important to sharpen a Japanese knife according to the manufacturer’s instructions because the methods used to achieve optimal results depend on factors such as the knife’s angle of ground edge, whether it is single or double beveled, and the manufacturing process itself. Most high-quality brands provide sharpening services (and chip repairs) for a little fee if you don’t feel confident honing it yourself.
Conclusion
This article has covered both traditional Japanese knives and modern Japanese knives that combine Eastern and Western design principles. Despite the fact that Japanese knives are renowned for their sharpness and ability to keep a sharp edge, this also increases the brittleness of the blade, making it more susceptible to chipping or even shattering. The likelihood of the blade rusting is increased by the fact that it is composed of high carbon steel.
There is a higher level of maintenance involved in owning a Japanese knife, but it is apparent that with proper care, Japanese knives can last a lifetime. If you haven’t already, we hope you’ll go out and buy yourself a high-quality Japanese knife after reading our essay about the topic.
