Best Japanese Chef Knife: A Concise Guide To Buying The Best Kitchen Knife

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Japanese chefs’ knives are specialized, and high-quality knives adapted to preserve or enhance the flavor of Japanese cuisine. Additionally, they enable ultra-fine precision cuts to enhance the presentation of a dish. 

You can also purchase multi-purpose Japanese chef knives capable of a variety of different cuts on various food types. These multi-purpose knives were created to replicate the functionality of famous Western chef’s knives. 

A Santoku knife is the best all-purpose Japanese chef’s knife. A Santoku is a versatile knife that is adept at cutting various foods, including meat, fish, and vegetables. Its name translates as ‘three virtues,’ indicating suitable for mincing, slicing, and dicing. 

To help you narrow down your options, we have compiled a list of features that will help you make an informed decision, and of course, we weigh in on which knife we think is the best all-around Japanese chef knife for your needs. 

Chefs understand that having the proper tools for the job is critical to completing it efficiently. Japanese knives are top-rated due to their adaptability and durability. Japanese kitchen knives of exceptional quality are an excellent addition to any professional chef’s arsenal of cooking utensils. 

These knives provide chefs with everything they need to make their jobs easier, even if they are unaware. 

Additionally, it establishes a professional and informative tone through rhetorical questions and plain language. 

Our Top Picks 

as of August 13, 2022 6:22 pm
as of August 13, 2022 6:22 pm
Last updated on August 13, 2022 6:22 pm

Buying Guide 

So, what should you be looking for when deciding to purchase a Japanese chef knife? 


The type of steel used to make the knife is critical to consider. Although the steel used in Japanese knives is renowned for its toughness, sharpness, edge retention, and ease of sharpening, each knife is unique. 

For instance, at the most expensive end of the spectrum, you can obtain super high carbon steel (also called blue or white steel), which is significantly more complex but more prone to chipping and requires considerably more maintenance. 

You’re more than likely looking for an entry-level Japanese knife made of stainless steel. 

Stainless steel knives are more durable and resist rusting, and it’s not necessary to spend a fortune on your first Japanese knife collection. 


The shape of the handle is critical to the knife’s balance and feels in hand. It’s critical that you feel secure when using your knife to make it easier to use and avoid any accidents. 

Hold the knives in your hands before purchasing to ensure that the handle is not too large or too small for your hands, as this will make them more challenging to control. 


Along with the greater variety of design features, a portion of the knives pictured above also feature astoundingly modern styling. The unmistakable splendor of these highlights elevates them to an a-list alliance frequently with a-list coordination costs. 


Additionally, it’s critical to consider how you’ll be using the knife, as each one serves a unique purpose. For instance, if you’re filleting and preparing fish, all you’ll need is a sashimi or Deba knife. 

If you’re looking for something that can handle a wider variety of kitchen tasks, consider whether you’ll be spending more time chopping vegetables, in which case a curved edge will probably be better. 

Allowing you to chop in a rocking motion, or whether you’ll be chopping meat more frequently, in which case a straighter blade may be preferable. 

Additionally, shorter blades are better for smaller, more fiddly items or food, whereas longer blades are better for more oversized items. 


The best Japanese knives are available at a wide range of price points, ranging from around $30 to over $500! Depending on your aptitude level, you must spend similarly. Less expensive knives will accompany a stainless-steel synthesis, though at a lower price than a more extravagant knife. 

Less expensive does not necessarily imply inferior quality. Numerous affordable knives are difficult to keep up with, easy to maintain, and have incredible sharpness. The primary disadvantage of purchasing a less expensive knife is that its edge will require more maintenance, which means its sharpness will be less consistent. 


Here is a brief overview of some Japanese knife brands that we carry at Kitchen Knives. 

 Tamahagane (derived from the Japanese words Tama’ ’round and precious’ and hagane’steel’) is a term that refers to a particular type of Japanese steel that was frequently used in the central cores of samurai swords that required extreme sharpness and strength. 

The knives are made in collaboration with the Arai workshop in Oogata City, Nigata prefecture, using the finest materials available, including Hitachi and Takefu Special Steels, to ensure that they maintain the integrity of even the most rugged products. 

Kasumi Knives are manufactured at the Sumikama Cutlery factory in Seki. Sumikama Cutlery was the first manufacturer to use folded Damascus steel wrapped around a VG-10 core, a technique that has been replicated by numerous other manufacturers since. 

Additionally, they specialize in the highly coveted VG-10 stainless steel, a steel alloy composed of molybdenum, chromium, vanadium, and cobalt that holds an edge better than any other steel. 


As one of Japan’s most prestigious brands (along with Masamoto and Misono, known as the ‘Three Ms’), Masahiro is perhaps best known for their MV-H range, which features heat, moisture, and solvent resistance resin handle. 


These traditional Japanese knives feature a non-slip bamboo handle and a razor-sharp edge on one side. 

Bunmei knives, which are primarily used for raw fish and meat in sushi and sashimi, come in various sizes. 

Frequently Asked Questions

The best Japanese knives are frequently lighter and more acute than their German counterparts. Because they are slender, they are more prone to tip breaking or blade chipping, which means that Japanese knives will generally require more maintenance. 

The most widely recognized culinary experts’ knife blades are stainless steel, carbon steel, Damascus steel, and ceramic. Carbon steel and Damascus steel knives are experiencing a renaissance, with artisan manufacturers producing exquisite implements. 

Japanese knives (both traditional and Western style) are lighter and, according to many, more even than German knives. While some prefer the feel of heavier knives, they can be taxed on the hands after extended periods of use. 

A few critical points to consider when selecting a decent knife. A razor-sharp, well-balanced blade is paramount. The most frequently used high-quality steel is stainless steel, which is easier to maintain. Carbon and Damascus steel, on the other hand, are experiencing a sharp, stable, simple to perfect, reliable, and adaptable renaissance. 


The finest Japanese knives are forged from the finest steel and are expertly handled by master chefs. However, they are costly. As a result, we analyzed customer reviews on Amazon to determine which knives perform similarly well. 

Additionally, we excluded chefs’ choice knives, as too many excellent knives are already available. Chefs select them primarily based on their reputation, but this is irrelevant when the importance is decades old and thus out of date. 

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