We Use CookiesWe use cookies to enhance the security, performance,
functionality and for analytical and promotional activities. By continuing to browse this site you
are agreeing to our privacy policy
10 Best Japanese Chef Knives
From leading brands and best sellers available on the web.
Related Products
Up to 60% off
Recommended lists
Buying Guide for the Best Japanese Chef Knives
Selecting a Japanese chef knife is an exciting process because these knives are known for their precision, sharpness, and craftsmanship. The right knife can make meal preparation more enjoyable and efficient. As you pick the best fit for you, think about your cooking style, the types of food you often prepare, and how comfortable you feel using and maintaining the knife.Blade MaterialBlade material affects the sharpness, durability, ease of maintenance, and even rust resistance of your knife. Japanese chef knives are often made of high carbon steel, stainless steel, or a combination (like layered Damascus steel). High carbon steel holds an edge well and is extremely sharp but can rust if not cared for. Stainless steel is more resistant to rust and easier to maintain, though it may need more frequent sharpening. If you prioritize sharpness and are willing to put in maintenance, go for high carbon. If you prefer easier care, stainless steel is ideal.
Blade ShapeThe blade's shape influences how you cut and what kind of food you can handle best. The most common types are gyuto (all-purpose/slicing), santoku (general purpose with a sheep's foot blade), and nakiri (vegetable knife with a straight edge). Gyuto is good for those who want flexibility with meat, fish, and vegetables. Santoku excels in precise chopping, dicing, and mincing. Nakiri is specialized for vegetables. Reflect on what you cook most: mixed ingredients, meat-focused, or lots of veggies, and choose a shape accordingly.
Blade LengthBlade length affects control and versatility. Japanese chef knives typically range from 165mm (about 6.5") to 240mm (about 9.5"). Shorter blades (165–180mm) offer more control and are easier for beginners or for tasks like chopping small produce. Longer blades (210–240mm) provide better efficiency for slicing large items but require more skill to handle. If you’re new to Japanese knives or have a smaller workspace, start with a medium length; if you frequently cook for many people or need to slice large foods, consider a longer blade.
Handle TypeHandle types range from traditional Japanese handles (wa-handle) to Western-style handles (yo-handle). Wa-handles are often lighter, have a distinct octagonal or 'D' shape, and can offer more agility. Yo-handles are generally heavier and shaped like Western knives, offering a more familiar grip for many users. The handle affects comfort and balance, so pick a shape and weight that feels secure and natural in your hand.
Edge GrindThe edge grind refers to the angle and shape of the blade's cutting edge. Japanese knives usually have a thinner angle than Western ones, often between 10–16 degrees per side. Some are single-beveled (sharpened on one side), suited for specific Asian culinary techniques and right-handed users, while double-beveled knives are more versatile and user-friendly for most home cooks. If you want general usability, choose a double-beveled knife; if you are left-handed or looking for specialty cutting, check the edge orientation.
Weight and BalanceThe weight and balance determine how the knife feels and operates in your hand. A well-balanced knife won't feel too heavy at the blade or handle, which helps reduce fatigue and makes precise work easier. Lighter knives are quick and nimble; heavier ones provide power for tasks like slicing dense foods. Think about how you like to work—is a nimble, light knife easier for your routine, or do you prefer the heft of a heavier knife for confident, forceful cuts?