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

Buying Guide 

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

Steel 

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. 

Handle 

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. 

Design 

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. 

Use 

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. 

Cost 

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. 

Brands 

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. 

Masahiro 

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. 

Bunmei 

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.