10 Best Japanese Chef Knives in 2022 (Chef-Reviewed)
Looking to level-up your culinary skills? A Japanese chef knife is an invaluable and versatile tool in the kitchen! These high-quality knives are known for their strength, sharpness, and style. Whether you're a budding home cook or professional chef, having a sharp, well-made knife will make cooking easier and safer.
We love Japanese chef knives for their thinner and sharper cutting edges made of hard steel. Our top pick among these cutlery wonders is the Zelite Infinity Chef's Knife. It's double-beveled, ambidextrous, and sharp enough to cut anything with ease. Read on for the rest of our favorites, and check out our buying guide for plenty of useful information!
Quick List - Top Japanese Chef Knives
Jim Quast (JQ) is a lifelong professional restaurant and corporate R&D chef who loves everything food-related and the tools, both big and small, to make those great food memories. He's a super huge BBQ, grill, and kitchen gadget fanatic. JQ has spent the last 30+ years trying to figure out what works to make your kitchen life easier and fun. If you can use it to slice it, dice it, cook it, smoke it, or store it, he's been there checking it out. Food = Life!
mybest US' editing team consists of experienced members who have backgrounds in writing, editing, translation, and more. We are dedicated to researching what makes a product or service the best to users in the US in order to create top-quality articles. From skincare, to kitchen appliances, and to DIY supplies, our mission is to find the best ones for you.
The expert oversees the Buying Guide only, and does not determine the products and services featured.
Table of Contents
- Why You Can Trust Us
- How to Choose a Japanese Chef Knife - Buying Guide
- Choose a Knife Based on the Cooking Task1
- Look at the Blade Material and Design to Find Its Cutting Efficiency2
- Don’t Forget to Look at the Handle Material and Design3
- Match the Knife Size to Your Hand Size4
- Understand What HRC (Rockwell Hardness) Means5
- Check Out the Finish of the Knife6
- Improve Your Knives' Performance With These!
Why You Can Trust Us
Every mybest article is crafted with hours of in-depth research and interviews with experts. Each month, we are continually expanding our database of products based on our research. By emphasizing user insight and reliable information, we deliver trustworthy content to readers.
How to Choose a Japanese Chef Knife - Buying Guide
You're looking for a Japanese chef knife, so you know this type of knife holds a special place in the world of cutlery. You might be a culinary connoisseur or a novice cook just stepping into the kitchen. Undoubtedly, a Japanese chef knife will be a great addition to your cutlery collection.
This comprehensive guide lists the points you need to know about these wonderful kitchen tools to help you make a confident choice.
Choose a Knife Based on the Cooking Task
Most professional chefs and home cooks need a few good knives that can handle every basic kitchen task. Let's get into the basics of the types of Japanese knives that a chef would want to possess.
A Gyuto is a Must-Have Japanese Chef Knife
A gyuto is a must-have for all those who are serious about cooking. You won't find a Japanese chef who doesn't possess a gyuto, the Japanese version of the European chef knife.
The significant difference is that the blade of a gyuto knife is thinner and has substantial edge retention. This makes them brittle and less suitable for heavy work. Traditional gyuto knives had a single-bevel blade since Japanese cuisine primarily included fish, rice, and vegetables.
With Western influence, they started to manufacture double-bevel gyuto knives. The blade can be between 6 to 15 inches long and 1.5 to 5 millimeters thick. This thin and hard blade is ideal for precisely cutting and slicing raw or cooked meat.
Gyuto knives can have a European or Japanese handle, and modern knives can be single or double-bevel. Due to their straight profile, gyuto knives are preferred for push cutting.
Knives With Thin Blades Can Finely Cut Vegetables
For cutting vegetables and leaves, a nakiri knife with a thin blade and European handle works best. They are generally 6 to 7 inches long and are double-beveled. They are famous for their superior performance in chopping and rocking.
If you want a single-beveled knife for cutting vegetables, go for a usuba knife with a Japanese handle. It has a thin rectangular blade and is chiseled on one side. They are famous for their ability to finely cut vegetables for garnishing salads and dishes.
Consider a Multipurpose Knife for Many Tasks
Chuka bocho, a Japanese cleaver knife, can be used for various tasks, such as chopping, slicing, and mincing. It has a thin and sharp rectangular blade and is heavy enough to cut large vegetables and fruits. The knife's heel can be used for removing tiny blemishes from fruits and vegetables, and its spine can mince garlic and ginger.
Santoku knives are another versatile option. "Santoku" can be translated as "a knife of three virtues!" These knives are convenient since they can slice, dice, or mince things like meat, fish, and vegetables. This double-beveled knife can have a Japanese or European handle.
Bunka knives, which are ideal for the preparation of Western dishes, have a wide handle and a gentle double-beveled blade. Its thin tip can make precise and delicate cuts, which is essential for working in a professional kitchen. These knives are not readily available, however, and bladesmiths often make them in small batches on demand.
Choose Specialized Knives for Cutting Fish and Meat
Single-beveled yanagiba and deba knives are used for working with fish. Yanagiba knives can be between 10 and 14 inches long and are suitable for slicing even the most delicate fish. It can cut meat as well due to its long thin blade.
Both yanagiba and deba knives typically have a Japanese handle. Deba knives are suitable for rough tasks in the kitchen, and yanagiba knives are ideal for tasks that require precision. Both are available for both left and right-handed people.
Deba knives are crafted to break down a whole fish precisely. It's one of the best tools for cleaning and filleting fish as well as breaking down poultry. Its thick spine allows your auxillary hand to apply some force when cutting through thick bones.
Suhijiki is the double-beveled Western-style alternative to yanagiba. The long and finely-ground knife is suitable for carving meat roasts and fish fillets as well as thinly slicing cucumbers and carrots.
The Petty Knife is Always Handy to Have for Chefs
They are good at cutting fruits and vegetables with a hard exterior and a soft interior, too. For cutting herbs and plants, you wouldn't need kitchen shears if you have a paring knife!
Look at the Blade Material and Design to Find Its Cutting Efficiency
Most stainless steel Japanese knives are hand-forged. However, bladesmiths prefer using carbon steel for making authentic knives since carbon steel can be harder and is easier to sharper and grind.
Also, carbon steel knives can be ground to steeper angles and offer longer edge retention. However, they aren’t as rust-resistant as stainless steel and can get discolored. For the best of both worlds, try high-carbon stainless steel blades. These resist stains and can retain their sharpness for a long time.
Stainless steel, unlike its name, isn’t completely rust-resistant either. But, it can resist rust if you rinse and dry it immediately after use! High-quality stainless steel will have exceptional sharpness and edge retention. Plus, stainless steel blades are easy to sharpen and maintain.
Japanese knives are typically long and have a straight profile, but you may see curved products. Look for a knife that can offer the best pinch grip as this will help reduce the impact on the bolster (the place where the blade meets the handle).
Don’t Forget to Look at the Handle Material and Design
Japanese knives are known to have lightweight handles, as they're mostly partial-tang. With Western influence, the traditional craftsmanship combines the use of full-tang handles to make certain cutting tasks easier. The shapes can vary too, depending on the manufacturer and the craftsmanship.
The Handle Type Can Affect the Pressure You Need to Apply
Japanese chef knives can have an oval Japanese handle, octagonal Japanese handle, or a European handle. Japanese handles are partial tang, which means that the blade is glued a little distance into the handle. These handles are lightweight and give the right balance between the bolster and the tip. They can feel quite nimble to use, too.
If your cooking task does not require applying extra force, an octagonal handle will do - it's perfect for slicing and push cutting. A wide handle makes sense if your hands are bigger. Octagonal, D-shaped, and oval handles suit right-handed chefs, but many knives are suitable for both left and right-handed people.
Western handles, on the other hand, are full tang and are often heavy and are sturdy. They work well with most gripping styles and can help you rock while cutting.
Handle Material Defines a Knife's Longevity
Wooden handles are durable and attractive. A variety of woods, like pakkawood or composite wood, are used to make Japanese knives. However, they can shrink or expand depending on the temperature. Yet, they're lightweight and offer an excellent grip.
Stainless steel handles are less common, as they are heavy. They can be slippery and difficult to grip when there's oil on your hands, too. If you prefer this material, look for the use of plastic or rubber for added comfort and functionality.
Micarta handles are made of linen cloths soaked in phenolic resin. These are strong, grippy, and waterproof. Garolite, or G10, is an impressive handle material made of fiberglass mesh soaked in a resin binder. It has amazing stability, low moisture absorption, and remain shrink-resistant even when exposed to extreme temperatures.
Match the Knife Size to Your Hand Size
Choosing the size of your knife is also dependent on your hand size. Matching the size of the knife to the size of your hands will give you better comfort and control. If you have large hands or long fingers, you should choose a long and deep knife. If your hands are smaller, a big knife can be unwieldy.
The length and depth of the knife also matter, regardless of the size of your hands. You should go for a knife with a smaller handle and a blade less than 8 inches if you are a novice cook. On the other hand, professional chefs and expert cooks will do well with longer knives.
Understand What HRC (Rockwell Hardness) Means
The HRC or Rockwell of the knife is a great determinant of what the knife can do and how long it’s going to retain its sharpness. The higher the HRC, the sharper and more brittle the knife will be. It will also have a higher edge retention.
Blades with lower HRC will be too soft and are unfit for making knives. An HRC of 57 or 58 is ideal for professional chefs.
A knife with an HRC between 56 and 58 is easy to sharpen and is great for all levels of cooks. Knives with an HRC between 58 and 62 remain sharp for a long time. Anything above 60 is harder to sharpen and can turn brittle quickly.
Check Out the Finish of the Knife
A hammered finish has air pockets on the surface that helps food easily release from the knife. But since this does not apply to all foods, most chefs don't give much preference to this feature.
Some knives undergo cladding, a method of layering metal, to reinforce thin blades that have a higher HRC. The flip side is that the cladding material will have a lower HRC than the core material, which makes the surface prone to scratching. No cladding is applied to the knife's edge, however. The lack of cladding keeps it sharper.
Damascus steel layers are used as cladding to add aesthetics and sharpness to carbon steel blades. These layers appear as patterns on the blade's surface. Various grades of steel are folded repeatedly during the forging process to bring about a Damascus pattern. Due to their lower HRC, the layers are susceptible to scratching.
The blacksmith finish, as known as the kurouchi finish, is an unpolished blade meant only for aesthetic purposes. Like hammered finish, they can also help with food release. You can also find Nuteki and Fukugozai finishes. Both have a portion of the blade left unsharpened to show the evidence of the forging the metal went though.
10 Best Japanese Chef Knives
Products | Image | Click to purchase | Key features | |
|---|---|---|---|---|
1 | Zelite Infinity 8-Inch Chef Knife | | Ambidextrous Gyuto Knife for Professional Chefs and Home Cooks | |
2 | Dalstrong Shogun Series 9.5-Inch Chef Knife | | Vacuum-Treated Resilient Chef Knife | |
3 | Shun Classic 8-Inch Chef’s Knife | | All-Purpose Knife With a Sharp Curved Blade | |
4 | Tojiro 8.2-Inch Gyuto Knife | | Multipurpose Chef Knife for the Left- or Right-Handed | |
5 | Zelite Infinity 7-Inch Santoku Knife | | Premium Knife With Minimal Resistance | |
6 | Dalstrong Gladiator Series Paring Knife | | Small Utility Knife for the Delicate Tasks | |
7 | Lucky Cook 10-Inch Sashimi Sushi Knife | | Filleting Knife for the Best Sushi and Sashimi | |
8 | Kai Wasabi Chef's Knife | | Hand-Sharpened Chef Knife for General Tasks | |
9 | Miyabi Kaizen Chef's Knife | | Single-Beveled and Sharp Multipurpose Knife | |
10 | TUO Fiery Series Nakiri Knife | | Nakiri Knife for Perfect Push Cuts |
Ambidextrous Gyuto Knife for Professional Chefs and Home Cooks
Are you looking for a Japanese knife to slice through dense meat? Crafted in a stunning Damascus pattern to resist corrosion, discoloration, and stains, this Gyuto knife is the perfect addition to your kitchen. It's double-beveled with a 12-degree angle to make the most precise cuts.
Its ergonomic handle offers a more controlled grip, even if you're a novice home cook. And, the tapered bolster provides great thumb support for a range of cutting tasks. The full-tang design makes it heavy, but it's still suitable for those with small or large hands.
Some users said the knife lost its sharpness after a few uses. A couple of users also found that the blade chipped rather quickly. Thankfully, Zelite Infinity offers a lifetime warranty against manufacturing defects. If you're doubtful about the authenticity of the product, we suggest buying it through the manufacturer's website.
On a different note, many users praised it for its great weight and slicing capabilities. According to many, this well-balanced knife sliced and diced well despite being heavy. Many reviewers also recommended this knife for its excellent quality, sharpness, and comfort.
Vacuum-Treated Resilient Chef Knife
Dalstrong has displayed its craftsmanship in spades with this blade. This 66-layered carbon steel blade offers stability, strength, and resistance to corrosion and stains. The tapered blade surface minimizes surface resistance to cut through foods with ease.
The handle is handcrafted for great control and precision, and the tapered bolster that supports a pinch grip. Once you're done using it, you can clean it and store it in the complimentary sheath. On top of that, the knife comes with a lifetime warranty against defects.
A few users expressed concerns about the authenticity of the knife, and some received a totally different knife. A few also reported blade chipping. But, many found it super sharp and liked the weight and balance. Its beautiful craftsmanship was also praised by a lot of reviewers! Many recommended it and would buy it again.
All-Purpose Knife With a Sharp Curved Blade
Shun knives are famous for their sharp edge and unparalleled aesthetics. This double-beveled knife comes with a curved blade made of 68 layers of alternating steel with a special hard "super steel" core. It's designed to be corrosion-resistant and durable as well.
The traditional Japanese Pakkawood handle keeps it water-resistant and tough, so you can clean it as often as needed without compromising on quality. One highlight of this product is that it's handcrafted in Japan! It is perfect for anyone looking for a sharp kitchen tool.
The main concern from buyers was that the knife chipped after a few uses, and some reported finding rust spots on the blade. For many users, however, the slicing experience was as easy as cutting through soft butter. Reviewers found it well-balanced and easy to both hold and use, too!
Multipurpose Chef Knife for the Left- or Right-Handed
Tojiro, a pioneer in making knives, brings you this Gyuto knife. It has a soft layer of stainless steel sandwiched between two VG-10 stainless steel layers. The ambidextrous knife is full-tang, so it gives great balance and stability regardless of your dominant hand.
The 14-degree angled edge of its double-beveled blade helps with precisely cutting meat and fish. But, some users disliked how quickly the knife became blunt.
Many users commended the knife's great balance and the ability to hold a sharp edge. It felt incredibly sharp and made cutting and chopping easier. Many buyers found that the knife is not just beautiful and sleek - it's also well-made.
Premium Knife With Minimal Resistance
This double-beveled Santoku knife can slice, mince, and dice meat, fish, fruits, and vegetables. Its blade is 67-layer carbon stainless steel with a Damascus finish that resists stains and corrosion. Each side of the blade is angled at an edge sharpness of 12 to 15 degrees for precise slicing.
The full-tang blade has a tapered bolster, and both of these features give better control and offer a perfect balance for the best performance. The rounded handle is heavy, so its best for those with big hands.
A few who bought the knife felt that it lost its sharpness over time. A couple of users also reported receiving a totally different knife. However, there's an excellent balance between the bolster and handle, which helped many buyers use the knife effortlessly.
They confirmed that it can make very thin slices of vegetables and meat and feels very sharp. Many, including professional chefs, attested to its quality and would recommend this versatile knife to others.
Small Utility Knife for the Delicate Tasks
Need a knife that's suitable for peeling the skin of fruits and vegetables, deveining shrimps, or coring fruits? Try a paring knife. Besides intricate tasks, this knife can cut fruits and vegetables for garnishing salads, score designs on foods, and cut through foods with a soft interior.
And if you have dried or tough meats to cut, it can do that too! The all-purpose knife is crafted with a perfect cutting angle that minimizes slicing resistance. The HRC of 56 makes it easy to sharpen and ideal in professional environments.
But some users complained that the knife arrived dull. However, many happy buyers said the knife is well-made and very sharp. Many attested to its high quality and balance, and they loved the sheath it came with.
Filleting Knife for the Best Sushi and Sashimi
Whether you're a professional cook or a novice in the field, a knife that can perfectly fillet raw fish for sushi and sashimi is a must. This single-edged carbon steel knife has a narrow 10-inch blade that's intentionally asymmetric - an essential feature in traditional Japanese knives.
No more squashy sushi rolls! The asymmetry allows this partial-tang knife to make fine, precise, and smooth sushi cuts. The rounded wooden handle offers a comfortable balance, too.
A few users felt that the knife lacked the craftsmanship and sharpness required for a sushi knife. However, many users complimented the knife for cutting through fish like butter - they would recommend it to both professional and aspiring sushi chefs.
Hand-Sharpened Chef Knife for General Tasks
The elegant knife is a great fit for general slicing and dicing tasks. The bead-blasted and double-beveled blade has a beautiful, grazed finish that makes it corrosion-resistant.
The blade is hand-sharpened at a 16-degree angle that's perfect for sharp, precise cuts. This traditional-style knife also has an antibacterial-infused handle to help it remain hygienic during food prep.
However, some users said the blade felt too light and didn't find it comfortable to work with. On the contrary, some reviewers loved that it stayed sharp and was ideal for a range of cutting tasks. It was reported to be a great knife for cutting and chopping small foods.
Single-Beveled and Sharp Multipurpose Knife
This traditional Japanese knife is single-beveled and hand-honed to an angle between 9.5 and 12 degrees. It's multipurpose and can slice, dice, and chop anything you can think of! The 64-layered VG10 steel blade in a Damascus pattern is sharpened to an HRC of 60 - this will keep it sharp for a long time.
The D-shaped micarta handle is a great addition; it can stay water-resistant and remain grippy even when wet. Most impressively, the knife is handcrafted in Seki, Japan, a place famous for its skilled bladesmiths.
Not many users expressed raised concerns about this knife! Many reviewers were happy about its sharpness and ability to hold an edge. For some, it was the best knife they have ever owned.
Nakiri Knife for Perfect Push Cuts
This Nakiri knife is a practical choice for push cutting, a classic vegetable slicing technique. The full-tang blade is attached to an ergonomically-designed pakkawood handle, which provides more control to your pinch grip regardless of your dominant hand. Considering its high Rockwell hardness, it's very sharp but brittle.
But, it can smoothly chop and slice vegetables, like tomatoes that can turn squishy when cut with a normal knife. There's no mention of it using any cladding. So, it can break if used for tasks like crushing garlic (which one user experienced).
You should also know that since it's a flat profile knife, the edge is less angled and can roll over time. However, resharpening will overcome this. On the other hand, many users attested to its great quality and razor-sharp edge.
Improve Your Knives' Performance With These!
Knives going dull is a common issue that can result from mishaps during your culinary experiments or just daily wear and tear. So, check out our favorite knife sharpeners! A sharp knife will make cooking easier and safer. While you're at it, take a look at some recommended santoku knives - another popular style of Japanese knife.
Top 5 Japanese Chef Knives
No. 1: Zelite Infinity ｜8-Inch Chef Knife
No. 2: Dalstrong｜Shogun Series 9.5-Inch Chef Knife
No. 3: Shun｜Classic 8-Inch Chef’s Knife
No. 4: Tojiro｜8.2-Inch Gyuto Knife
No. 5: Zelite Infinity｜7-Inch Santoku Knife
View Full RankingThe descriptions of each product are referenced from content available on manufacturer, brand, and e-commerce sites.
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