The 4 Best Japanese Chef Knives to Buy in 2024
4 of the best Japanese knives
Best Overall - Japanese Chef's Knife 8 Inch, Chef's knife is hand forged from 3 layers of top grade 9CR18MOV high carbon steel,
Best Budget - 5 inch Japanese Hand Forged Paring Knife
Best Premium - 7 inch Japanese Santoku Chef Knife
Best for Vegetables - 7 inch Japanese Nakiri Chef Knife
What should I pay attention to when buying?
Key features to consider when choosing a Japanese chef's knife or other cutlery are: blade angle, knife length, weight, steel type and hardness, handle type and price.
Blade Angle: There is a lot of confusion about whether a Japanese sword is "right-handed or left-handed" based on the angle at which the blade is sharpened. This is true for traditional single-edged Japanese swords such as the deba, yanagi and usuba, which are produced by blacksmiths as right-handed knives (meaning the blade is 100% on the side that is effective for right-handed use). Usually produced with a 50/50 balance, so Suitable for right or left handed use.
Blade Length: Our carving knives and nakiris come in a variety of sizes, with the blades for gyutos typically being between 6 and 7 inches. The range of meat cleavers we offer is 7 Inch Suitable The most important thing to consider is that the knife should be comfortable and easy to control and should be able to cut your ingredients in more or less one go no matter what size inch cleaver you choose.
Weight: Overall, most people find Japanese knives to be much lighter than the German or French-made knives they have used before. This will depend on personal preference, steel type + hardness: each steel has advantages and disadvantages, but the first consideration is choosing between stain-resistant steel or high carbon steel. Carbon steel knives are popular with professional chefs because of their ability to become super sharp and hold an edge with heavy use, but they need to be kept very clean and dry, especially when cutting acidic ingredients. Among stainless steel blade options, most Japanese options stay sharp longer than average. The choices then come down to balancing different pros and cons, such as blade strength versus sharpness. Generally speaking, harder steel will keep a knife's edge longer but will be more challenging to sharpen. Hardness (HRC) is judged based on Rockwell hardness. The higher the grade, the greater the hardness. You can find the rating for each product under Specs, with most of our knives falling in the 59-66 range. We recommend that anyone new to Japanese knives and knife sharpening start with the lower end of the range. For more information, check out our complete guide to choosing a steel type.
Handle: You may notice that there are two main options for handles on Japanese knives. First, the ergonomic, Western-style full tang is riveted to the blade, just like you would expect from any high-quality knife. The second is a Japanese-style wooden handle, which can be round, D-shaped, or octagonal, and has a ferrule attached, usually made of horn. Magnolia is the wood traditionally used, but high-end woods such as ebony, rosewood, and walnut are also widely used. It mostly comes down to personal preference, but many people find the handle's natural wood to be comfortable, provide a stable grip, and work well for a variety of tasks and angles.
Price: Finally, price is often a key factor in choosing a knife. We have a variety of knives to suit every budget. Knives hand-forged by master blacksmiths and knives entirely handcrafted by knifemakers will be priced based on materials, skill and production time. Manufacturers like Takeda produce knives that are made in small batches by true master craftsmen and are built to last a lifetime, and the price reflects this.
Four knives we reviewed
Best Overall - 8" Japanese Chef's Knife is hand forged from 3 layers of top quality 9CR18MOV high carbon steel,
The 8-Inch Japanese Chef's Knife is one of our best-selling series and is hand-forged from 3 layers of top quality 9CR18MOV high carbon steel. The blade is stain-resistant, sharp and hand-hammered to increase blade strength and release food quickly. They are a favorite among professionals and home cooks alike.
Handle material: African rose solid wood octagonal handle
Blade length: 364mm (14.36 inches)
Blade thickness: 2.8mm
Handle thickness: 28 mm
Hardness (Rockwell hardness): 60±2 HRC
Bevel/Edge: Double (50/50)
Care: Hand wash and dry immediately after use. Polish on waterstone regularly.
Best Budget - 5 inch Japanese Hand Forged Paring Knife
Preferred high carbon steel gives this Japanese paring knife better durability and toughness to cut through tough foods without chipping, while also being wear and corrosion resistant. It won't rust even after cutting ingredients like lemons, which makes the small paring knife last longer for all your cutting tasks in the kitchen.
Handle material: African rose solid wood octagonal handle
Blade length: 241mm (14.36 inches)
Blade thickness: 2.0mm
Handle thickness: 28 mm
Hardness (Rockwell hardness): 60±2 HRC
Bevel/Edge: Double (50/50)
Care: Hand wash and dry immediately after use. Polish on waterstone regularly.
Best Premium - 7 inch Japanese Santoku Chef Knife
The 7-inch Santoku knife is made of 9CR18MOV core with 3 layers of top-grade steel protection. This unique construction ensures superior sharpness, durability, and resistance to rust and corrosion. Plus, our Japanese chef's knife won't ruin the flavor of your food, allowing you to enjoy the original taste of your ingredients.
Handle material: African rose solid wood octagonal handle
Blade length: 336 mm (14.36 inches)
Blade thickness: 2.6 mm
Handle thickness: 28 mm
Hardness (Rockwell hardness): 60±2 HRC
Bevel/Edge: Double (50/50)
Care: Hand wash and dry immediately after use. Polish on waterstone regularly.
Best for Vegetables - 7 inch Japanese Nakiri Chef Knife
Hand-forged in Tosa, Japan, this steel is known for its toughness, excellent edge retention, and ease of maintenance. The blade is finished in the Nashiji style, hand-sharpened, and features an octagonal oak handle. An all-around great vegetable knife.
Handle material: African rose solid wood octagonal handle
Blade length: 337mm (14.36 inches)
Blade thickness: 2.6 mm
Handle thickness: 28 mm
Hardness (Rockwell hardness): 60±2 HRC
Bevel/Edge: Double (50/50)
Care: Hand wash and dry immediately after use. Polish on waterstone regularly.
4 of the best Japanese knives
I hope the above information can answer your question about how to choose a Japanese sword, thank you!
