What to Buy Knives The 8 Best Japanese Knives for Every Task, Including Everything You Need to Know About Them Still searching for the perfect Japanese knife? Cut it out. By Jennifer Zyman Updated on July 27, 2023 In This Article Expand Jump to a Section Our top picks Reviews Factors to Consider Our Japanese Knives Tests FAQ Our Expertise We independently evaluate all recommended products and services. If you click on links we provide, we may receive compensation. Learn more. Food and Wine / Brian Kopinski Have you wondered what makes Japanese knives special and why they differ from European or Western brands? The easiest answer comes down to the blade and the construction. Typically, the carbon steel blade is harder with Japanese knives, so they can break if you use the wrong one to cut the wrong thing, hence the specificity of Japanese craftsmanship. Japanese knives are single-edge, meaning they only need to be sharpened on one side. This is different from most Western-style knives, which have a double edge and need to be sharpened on both sides. Western-style knives (such as those made by Wüsthof) are made from softer metals, which need to be sharpened more often. That’s the price you pay for something that doesn’t need as much care as a Japanese knife. Still, many believe Japanese knives are superior because they are sharper, more beautiful, and more precise, which is why so many chefs worldwide chose them over all others. Knife expert Michael Behn of Moshi Moshi Knife Sharpening, who also lent his expertise when we tested the best paring knives, could wax poetic about Japanese knives for hours, and he’s a treasure trove of information. Since he handles so many knives daily — most of them not his own — he’s developed some brand preferences, which we detail throughout our recommendations. Japanese knives are very specific, with each style designed for a specific purpose. There are even Japanese butter knives that solve the cold butter and toast problem. We figured we could leave out the blowfish knife, though. After testing hundreds of knives internally and consulting with our expert, we cut down the list to just eight of the most commonly used knives and explain each with a recommendation. Read on for our best picks for razor-sharp Japanese knives any chef would be proud to own. Our Top Picks Best Everyday Knife: Mac Knife 8-Inch Hollow Edge Chef's Knife at Amazon Jump to Review Best Gyuto: Tojiro DP Gyutou Chef's Knife at Amazon Jump to Review Best Santoku: Masamoto Santoku Knife at Amazon Jump to Review Best Nakiri: Toijro Nakiri Knife at Amazon Jump to Review Best Deba: Yoshihiro Kasumi Deba Fillet Knife at Amazon Jump to Review Best for Slicing Fish and Meat: Kikuichi Sujihiki Knife at Amazon Jump to Review Best Boning Knife: Shun Cutlery Classic Gokujo 6-Inch Boning and Fillet Knife at Amazon Jump to Review Best Japanese Bread Knife: Miyabi Kaizen II 9.5-inch Bread Knife at Williams-Sonoma Jump to Review Best Everyday Knife Mac Knife 8-Inch Hollow Edge Chef's Knife Amazon View On Amazon View On Walmart Some knives skirt the edge between styles. The super popular Mac Knife Series Hollow Edge Chef's Knife won Best Overall in our Chef’s Knives Test, which is no small feat. “The Mac has a very nice evenly balanced feel to it between the weight of the blade and the handle,” says Hunter Lewis, Editor-in-Chief of Food & Wine. “It feels solid and good in my hand, and it has a good weight and balance that makes it an all-purpose chef's knife for people with medium to large hands.” The Mac is designed for a multitude of purposes and makes easy work of most ingredients, thanks to the hollowed notches of the blade, which helps release stickier items. The Pakkawood handle doesn’t slip in hand, which makes all cutting with the alloy steel blade feel more secure. Price at time of publish: $100 Food & Wine / Russell Kilgore Best Gyuto Tojiro DP Gyutou Chef's Knife View On Amazon A Gyuto is one of the most versatile knives because it can be used with vegetables, fish, and meat. It resembles a Western-style knife since it has a rounded blade, which enables you to rock the knife while chopping. You don’t want to butcher anything with very large bones, though. That necessitates a cleaver or deba. Tojiro is an excellent and reliable brand, and the DP Gyuto Knife performed so well in our tests that it ranked well among all types of Japanese knives. “Pretty much every line cook who has bought their first Japanese knife bought a Tojiro DP Gyuto, and they're all super stoked to have it,” says Behn. “I’ve gifted many to chefs over the years.” When testing the DP, we found it cut through tomatoes like butter with no snagging of the skin or mushing the juice out. Price at time of publish: $100 Food & Wine / Dera Burreson Best Santoku Masamoto Japanese Santoku Knife Amazon View On Amazon Santokus are a great multipurpose Japanese knife for everyday use. Its rounded tip and hollowed blade make it suitable for chopping and slicing meat, fish, and vegetables. It is less sharp than a gyuto. Masamato’s santoku ranked high during our Japanese knife testing. During our trials, we found it simply designed but attractive with no frills. It has a gorgeous water buffalo horn and a natural magnolia wood handle. Its blade is rust-resistant and made from powdered high-speed steel. The knife is made in the style the company has used for six generations, as it was founded at the end of the Edo period in Japan. With the right care, you can trust the craftsmanship, and the knife will last you a long time. Price at time of publish: $268 Best Nakiri Toijro DP Damascus 7-inch Nakiri Knife Amazon View On Amazon A nakiri is made just for vegetables. The rectangular knife typically has a thinner blade, which makes it easier to make precise cuts. It is less versatile than something like a Santoku that can also handle other items like fish and meat. Instead, this knife is best used when cutting down versus rocking. Tojiro topped the charts when we tested nakiri knives, and they come in a range of prices. They are incredibly nimble and sharp, making cutting through things without force easier — especially good characteristics when cutting hard vegetables like carrots. This mid-range model has a micarta handle, and the Damascus blade is made using 37 layers of low-carbon and high-carbon stainless steel folded over the thick core of cobalt alloy steel. Price at time of publish: $153 Best Deba Yoshihiro Shiroko Kasumi Deba Fillet Knife Amazon View On Amazon Debas have strong, thick blades that are good for small bones and cartilage. They usually are shorter blades, which makes them easier to maneuver with meat like poultry. The design helps remove tails and heads from fish and is incredibly durable. Again, if you are breaking down a larger animal with thick bones, this is not the knife for that. Reach for a cleaver instead. Debas sometimes come in shorter styles, such as this one, which is also only $55. The handle has a Water Buffalo horn bolster with magnolia wood, and its blade is single-edge Shiroko high carbon white steel. We recommend spending more for a Deba because sturdiness is crucial for safety when dealing with butchery. Yoshihiro’s artisans are experienced craftspeople who make each knife by hand — going on 100 years! They recommend oiling blades with Tsubaki oil between uses. Price at time of publish: $240 Best for Slicing Fish and Meat Kikuichi Warikomi Tsuchime Finish Sujihiki Knife Amazon View On Amazon There are numerous Japanese knives for slicing sushi and sashimi, although most home cooks don’t need such specific knives. We like a Sujihiki for home use because it can help with slicing fish, but it also is an excellent carving knife. “If we don't mention Kikuichi, we're definitely doing something wrong here,” says Behn. “They started making knives 700 years ago. I love them so much because of that storied history. They made samurai swords until the major restoration when samurai swords were illegal. So they just switched and started making kitchen knives. The fit and finish are always immaculate, and they are easily one of my favorite brands with so many options from $85 all the way up to $600.” If you don’t want to spend that much, this Kai Yanagiba, which is for finer fish work, is only $63. Price at time of publish: $325 Best Boning Knife Shun Cutlery Classic Gokujo 6-Inch Boning and Fillet Knife Amazon View On Amazon View On Williams-Sonoma View On Walmart Due to the specialization of knives, what protein you are butchering leads to what you should buy. Boning knives are no exception. We recommend a Gokujo, which is adept at handling fish, poultry, and red meat. The Shun Gokujo actually won among all the boning knives we tested. The stained Pakkawood handle and hammered Damascus steel are gorgeous to behold. While you have to handle Shun blades with care, this boning knife still makes easy work of detailed butchering such as trimming. The blade curves up, which helps remove meat from the bone with leverage contending with tougher cuts. Price at time of publish: $139 Best Japanese Bread Knife Miyabi Kaizen II 9.5-inch Bread Knife Zwilling View On Williams-Sonoma View On Wayfair View On Wayfair The best Japanese bread knives make easy work of slicing even the softest bread without squashing the crumb. Many are just as beautiful as any other Japanese knife variety, with serrated blades to make easy work of milk bread or tomatoes for summer sandwiches. During our testing, we awarded the Miyabi best in the design category because it’s just that gorgeous. Miyabi’s knives are exceptional in many ways, which is why Behn calls them his favorite brand. We like this knife for more than its looks, though. It is incredibly sharp, thanks to how it’s honed using the historic Honbazuke method. Just make sure you keep it very dry before storing it so the blade doesn’t rust. Price at time of publish: $180 Factors to Consider Blade The hardness of steel (or HRC) matters when it comes to blades, especially those made in Japan. Most knives are graded using the industry standard for hardness, known as the Rockwell Hardness Scale. The lower a blade’s Rockwell rating, the more easily it will blunt due to its soft makeup. Japanese knives have a rating between 55-62, making them harder and stronger than Western-style knives. “I'm looking for nice hard Japanese steel and good steel too. It’s metallurgically sound on the inside and tempered harder,” says Behn. Since Japanese steel is harder, it will break before it bends, which is why some brands are prone to chipping. The hardness does help with edge retention, another area Japanese exceed in relation to Western knives. Handle Most Japanese blades have a finished or unfinished wooden handle. They are traditionally octagonal, d-shaped, or oval-shaped for optimal grip. Some brands, like Global, have metal handles that are easier to maintain than wooden handles since they need to be oiled occasionally so they don't dry out. If you are butchering fatty meat, metal handles can become more slippery than their wooden counterparts. They are still quite secure, though. Choose the one that is best for you and your lifestyle. Maintenance “It's almost a disservice to say any Japanese brand is low maintenance. You can't just like them gently in the sink and leave them with the water,” says Behn. That would lead to rust due to the amount of carbon in the steel. Behn recommends using hot water when you clean your knives because the residual heat helps dry any residual water on the blade. He also recommends oiling your handles every six months or so. You also need to handle your Japanese knives with care. “You can't drop this knife. You can't leave it in the water; you can't twist your way through a butternut squash with this knife because it's gonna get chipped. You have to baby them a bit.” Price While there are different price points for Japanese knives, spending more if you can is always a good idea. Michael Ben believes in buying a good knife once and handing it down as an heirloom. “If you're trying to buy a knife, you're gonna pass it down to the kids. And $350 bucks doesn't seem like a big deal for something you're going to own and use every day for 50 years. That's typically how I break it down. You're gonna use this thing every day.“ Japanese knives can reach $15,000 easily, according to Behn. Similar to Anthony Bourdain’s knife from Bob Kramer, which has literal meteorites in it, the market for artisans in Japan is even more exclusive. Our Japanese Knives Tests Testing Japanese knives was an expansive group effort. We employed editors and in-house culinary experts to test over 70 knives in a mix of styles we think everyday cooks use at home. After consulting with experts and examining all of our extensive testing data, we cut the list down to a good mix of price points and brands we consider trustworthy. With the right care, a Japanese knife should last a lifetime, and we wanted to ensure your money isn’t wasted on low-quality steel. Frequently Asked Questions How do you sharpen Japanese knives, and how often should you do it? If you are not getting your knives sharpened at all, enlisting a professional like Behn is a good idea. However, you also need to sharpen it at home with a whetstone. He assesses when to sharpen his knives by cutting an onion, or the onion test, if you will. “Six months is what I personally recommend based on my onion experience,” says Behn. “I'm cutting an onion, and it slips on the paper, or there's just like juice all over the place; that's when I know something needs to change. It should not slide on the skin.” Whetstones are a perfectly good way to sharpen your own knives at home, and we have some favorites. Moshi Moshi uses water-cooled sharpening machines (such as a Tormek) and different whetstones from brands (like Shapton, Kitayama, Naniwa, and Mizuyama) from 120 to 12,000 grit. What is the most versatile Japanese knife? It depends on who you ask. Some will say the santoku, but we find the rounded tip limiting when we need a point. The gyuto is best as it will allow you to cut vegetables and proteins easily, making it the most versatile. Since Japanese knives are specific, even multi-purpose knives — such as the gyuto and santoku — are multi-purpose for specific categories. Still, even the most multi-purpose knives have their limitations. “You wouldn’t use a gyuto to butcher a pig,” according to Behn. “It would end up all chipped.” Still, if we had to pick, we would choose a Japanese-style chef’s knife such as the Mac Knife Series Hollow Edge Chef's Knife. How can I extend the lifetime of my Japanese knives? Aside from proper care and maintenance, which we have detailed above, Behn has some cutting techniques that might extend your blade’s sharpness between sharpening sessions. Cutting boards matter. “As long as you don’t have bamboo, granite, or glass. Bamboo is the tricky one. It tears up the knife due to the compounds such as silicone used to stabilize the wood." Behn recommends plastic and wood cutting boards like these. What are the best brands of Japanese knives? Behn narrows his choices for best Japanese knife brands to Miyabi, Shun, and Tojiro. Miyabi is the most expensive, Shun moderate, and Tojiro a great value brand low on bells and whistles. He says Tojiro is the most durable and is less about the design, although they do have high-end options. That said, minimalists may like its simplicity. “Every cook is gifted Shuns by their parents and uncles because they look fancy.” Beyond looks, they are great knives that come in a range of styles and functions. Finally, although the most expensive of the three, Miyabi, his favorite and one of ours as well, gets you a top-end knife. It constantly performs well in our tests, and we recommend the brand often. Our Expertise Jennifer Zyman is a Senior Commerce Writer for Food & Wine and a recovering restaurant critic with a culinary school degree and over 15 years of food writing experience. Her work has appeared in Atlanta Magazine, Bon Appetit, Eater Atlanta, The Kitchn, Local Palate, National Geographic, Southern Living, and Thrillist. She wrote this story using our testing insights, research, and culinary expertise from Michael Behn of Moshi Moshi. The Food & Wine Guide to Kitchen Knives The 6 Best Sharpening Stones for Your Dull Knives 5 Ways You're Hurting Your Knives (and How to Stop) The 8 Best Japanese Knives for Every Task, Including Everything You Need to Know About Them The 6 Best Bread Knives for Effortless Slicing, According to Our Tests Was this page helpful? Thanks for your feedback! Tell us why! Other Submit