8 Great Japanese Knives to Master the Kitchen
So you want to get into Japanese knives? You tried going to Reddit dot com’s r/chefknives, but you lost interest reading some guy’s 1000-word dissertation on cutting technique. Don’t worry you’re not alone.
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This is such an informationally dense topic, it’s almost impossible to read about. Which sucks, because it’s a serious kitchen investment. Good thing is, we know a thing or two about knives. And we know how to distill it all down for the layman. So we collected the best Japanese kitchen knives that you, a first-, second-, maybe third-time buyer, should be interested in.
Before we start though, a word on what makes Japanese knives different from Western ones. To generalize, Japanese knives are daintier. They are lighter and have thinner, sharper edges than most Western counterparts, which is what makes them so sought after. They also tend to center their weight farther towards the tip of the knife, which makes cutting feel less strenuous. It also means you need to slightly change the technique you use. And Japanese knives are not meant to be abused. They’re more about finesse. Don’t try to go breaking through joints or pushing through raw sweet potatoes. If you do that, you’re gonna f*** up your knife.
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That said, these are the best Japanese knives. Works of art with some Old-World charm to contrast whatever shiny new American smart gadgets, cook sets, and appliances you have.
Classic Western Cook’s Knife
$184.95
An East-meets-West type of deal, Shun’s Damascus blade chef’s knife is perfect for those without a ton of experience with Japanese knives. The cutting angle is closer to what you’ll find on Western knives, so it’ll be easy for first timers.
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It’s not as dainty as some of the other Japanese knives you might see, so it can handle a little bit more abuse. But, it’s still pretty light, so it’s easy to move around and can’t be treated like heavier Western knives.
Chef’s Knife
$94.95
Anthony Bourdain famously advocated for this knife. It’s light, well-weighted, and as the chef always said, a $100 price tag means you don’t have to be precious with it.
While a lot of the love for Japanese knives comes down to the look, this one is strictly utilitarian. Sleek and easy to clean, it’s unfussy. But, it’s still got that characteristically Japanese super fine edge.
Gyuto Swirl Damascus
$309.00
When you’re thinking of a Japanese chef’s knife, that classic Gyuto, this is the Platonic Ideal. That Damascus blade, that maple wood handle, the whole look of it is just top notch. It really looks like a custom job that would get posted in knife guy forums.
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But! Beyond looks, you’re still getting a really great knife.
Kanso 7″ Santoku Knife
$129.00
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A Santoku is typically the second Japanese knife you get. The flatter blade makes it ideal for handling vegetables—slicing, chopping, and mincing. For a lot of home cooks, this is a bit redundant, as a good chef’s knife or Gyuto can do this. But for knife lovers, or anyone doing a ton of prep work, it’s a worthy purchase. This option from Shun is our favorite.
DP Gyutou
$109.95
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For a starter workhorse knife, this $99 one is a customer favorite. It’s a little longer than the standard—8.2 inches rather than 8—and has a more Western handle, with three steel rivets and a contoured handle. You get the sensation of a Japanese blade with a familiar, Western handle. Try this one if you’re not sure you want to make the full switch.
Evolution Knife Collection
$529.99
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Alternatively, if you are absolutely sold on that kitchen upgrade, this Miyabi set is beautiful and efficient. You can get up to seven pieces in the set, but you can pick and choose the ones you want. Your options: paring, utility, Santoku, chef’s, bread, and slicing knives in a range of sizes.
Classic Yanagi Sashimi Knife
$159.95
The natural progression of Japanese Knife Guy culminates with Guy That Does His Own Sushi and Sashimi. If you’re serious about it, a Yanagiba is the proper knife, and Global makes the most reasonable version of it.
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These are super limited in use, but there is nothing better for thinly slicing fish. The blades have a single bevel, meaning the blade is only on one side of the knife. (This means you can only use it right-handed.) The unsharpened side glides over fish, and the sharpened side shaves off perfectly thin slices.
Japanese Butter Knife
$30.00
OK, so, no, this is not usually the kind of knife people are talking about when they talk about Japanese knives. But for anyone who loves butter and efficiency—and that list better be everybody—a Japanese butter knife will absolutely elevate the joy that is spreading butter.
