Best Japanese Knives for Kitchen in 2020

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Japanese knives are in a league of their own. The knives are forged by two traditional methods – honyaki and kasumi. The makers of Japanese tools always keep in the mind that the knife must be of high quality and it should be versatile as well as durable. For centuries, craftsmen are famous for chiseling out steel, wood, saws, knives, and swords. Now, combined with technology with ancient knowledge, they know how to manipulate metal to create some of the sharpest, and hardest of the knives. The sheer variety available is also an advantage for customers. 

We have picked out the best of the knives that can easily slice through poultry, seafood, or vegetables. So, let’s get started.


 Shun Classic 8” Chef’s Knife with VG-MAX Cutting Core and Ebony PakkaWood Handle


This versatile knife is great for a variety of tasks such as slicing, hacking, or cutting. Shun’s blades have razor-sharp sharp edges and strong handles that provide quality and control.

Boasting of a method that is exclusive to Shun, the knife is made from tungsten VG-MAX steel offering strength and durability. Clad with 34 layers of alternating Damascus steel at each side that offers cutting-edge innovation.

Salient Feature

  • Handcrafted in Japan.
  • Dimensions: 8-inch knife; 15*5*3 inches; 7.1 ounces
  • Material of blade: VG-MAX Steel
  • Material of handle: Pakkawood with resin coating
  • Corrosion-free: Yes
  • Water Resistant: Yes
  • Stain Resistant: No
  • Saya/ Sheathe: No

PROS

  • Well-balanced
  • Comfortable for usage
  • Can be used for cutting and slicing fish, vegetables, and poultry.
  • Great edge-retention quality

CONS

  • Available for the right-handed people, but you have to get it customized for left hand use.
  • Some customers have faced issues with the product’s durability.


Mac Knife Japanese Series Vegetable Cleaver, 6-1/2-Inch, 6.5 Inch, Silver


Made for chopping most vegetables and fruits, the knife is thin and has a double beveled edge. The straight edge permits the full length of the sharp edge to come into contact with the slicing board without shaking the blade.

Normally used by expert Japanese chefs for performing Katsura-muki, a Japanese strategy for slicing thin sheets of round vegetables, for example, cucumbers or daikon raddish. Despite its name, this blade can be utilized for meats and fish too. 

Salient Feature

  • Handcrafted in Japan.
  • Dimensions: 6.5 inch blade; 1.85 inch height; 2.5mm thickness; 5.6 ounces; 11.35 inches knife
  • Material of blade: Molybdenum Steel
  • Material of handle: Pakkawood 
  • Corrosion-free: No
  • Water Resistant: No
  • Stain Resistant: No
  • Saya/ Sheathe: No
  • Hand wash is recommended; not dishwasher safe

PROS

  • Ideal for chopping fruits and vegetables
  • Extremely sharp
  • Comfortable in hands
  • Great balance

CONS

  • Can’t be used as heavy cleaver
  • A select few customers were disappointed in the quality received
  • Rusts quickly
  • Unable to chop through frozen foods or hard bones


Miyabi 34373-203 Chef’s Knife, 8-inch, Birch/Stainless Steel


  • Best in class MIYABI Birchwood is a work of culinary craftsmanship. Sharp-edged blades and the handle are made from quality materials that shape its striking appearance. 
  • The intense core of SG2 micro-carbine steel is secured by 100 layers of steel. MIYABI’s inventive, ice-solidifying process secures the dependable sharpness of the blades. Underneath its lovely exterior, the Damascus design lends this tool durability. The design of the knife is ergonomic and unique and made with the Japanese Honbazuke method. 

Salient Feature

  • Handcrafted in Japan.
  • Dimensions: 2.39 inch blade; 1.18 pounds; 8 inches knife
  • Material of blade: G2 micro carbide powder steel.
  • Rockwell hardness: 63
  • Material of handle: Karelin Birch Handle 
  • Lifetime Warranty
  • Hand wash
  • Saya/ Sheathe: No

PROS

  • High quality steel
  • Striking Design
  • Durable
  • Extremely Sharp

CONS

  • A minority of users felt underwhelmed by the performance of this tool.


Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife (Octagonal Shitan Rosewood Handle) (9.5” (240mm))


  • Gyuto is considered as a staple in every kitchen due to its versatility, sharpness, and durability.  It was initially used for cutting meat in Japan. 
  • Whether you are chopping, slicing, or dicing, this knife claims to do it all. One of the bestsellers in Yoshihiro’s range of tools, this knife looks elegant and adds value to your knife armory. 
  • The blade’s metal – VG-10, is used in expensive Japanese cutlery and is of extraordinary quality. Extremely sharp; this knife claims to slice through everything and avoids generating friction between the food and the blade, so that the food does not stick.
  • A wooden sheath also known as Saya, is provided to enhance its appearance as well as for the protection of the knife. Yoshihiro blades are well-known for being crafted by master artisans through their effort and care.

Salient Feature

  • Handcrafted in Japan.
  • Dimensions: 9.5-inch blade; 3mm thickness; 15.5*0.8*2 inches; 6.2 ounces
  • Material of blade: VG-10 Damascus Steel; Double-edged
  • Material of handle: Octagonal-Shaped Rosewood with a Mahogany Bolster
  • HRC Scale: 60
  • Stain Resistant: Yes
  • Saya/ Sheathe: Yes; Mongolia
  • Type: Gyuto

PROS

  • High Quality
  • Razor- Sharp
  • Beautiful Artwork 
  • Light-weight and perfectly balanced
  • Great Customer service

CONS

  • Not full-tang
  • The edge is not 50/50
  • Food sticks to the blade
  • Rust issues


DALSTRONG Chef’s Knife – Shogun Series – Damascus – Japanese AUS-10V Super Steel – Vacuum Treated (8″ X Chef Knife, Black)


  • The shotgun series of Dalstrong boasts of crafting tools under a lengthy 60-days process which ultimately creates razor-sharp and beautiful knives.
  • This particular knife has 67 alternating layers at an 10 degree angle, with Damascus cladding that induces strength, flexibility, and hardness. The blade has been created by liquid nitrogen cooling process and is impervious to extreme heat and moisture. 
  • Forged by the 3-step Honbazuke, it provides scalpel like sharpness.
  • The handle design is ergonomic, comfortable, and made for a strong grip. A premium quality sheath is also provided with the classic Dalstrong symbol engraved. 

Salient Feature

  • Handcrafted in Japan.
  • Dimensions: 55mm blade; 3mm thickness; 16.89*0.09*1.42 inches; 9.6 ounces; 8” knife
  • Material of blade: AUS-10V Vaccum heat treated steel; Double-edged
  • Material of handle: G-10 Garolite; military-grade, non-porous, fiberglass. 
  • HRC Scale: 62+
  • Stain Resistant: Yes
  • Saya/ Sheathe: Yes
  • Non-stick properties
  • Corrosion Resistant: Yes
  • Edge-Retention: 8
  • Triple Riveted

PROS

  • Design is a work of art
  • Frequently used for cutting meats, vegetables and fish
  • Lifetime warranty against defects
  • Sharp
  • Feels well-balanced
  • Great customer service
  • Full tang

CONS

  • Issues with chipping after prolonged usage
  • The metals has been reported to break easily


Yoshihiro NSW 46 Layers Hammered Damascus Steel Japanese Petty Utility Knife 6 In Rosewood with Natural wood Saya Cover


  • The VG-10 Hammered Damascus has 46 layers of steel. Although bigger than a paring knife and smaller than a utility knife, this knife fits in small corners and allows access that other knives do not.
  • It is versatile enough to perform all of the chopping, cutting, and dicing functions, be it vegetables or carving chicken. 
  • Ideal for chefs working professional kitchen as it can be used for long duration without food or rust buildup.

Salient Feature

  • Handcrafted in Japan.
  • Dimensions: 150mm blade; 11.5*0.75*1.1 inches; 2.72 ounces; 8” knife
  • Material of blade: VG-10 Damascus Steel; Double-edged
  • Material of handle: Octagonal-Shaped Rosewood with a Redwood Bolster
  • HRC Scale: 60
  • Stain Resistant: Yes
  • Saya/ Sheathe: Yes; Mongolia
  • Type: Petite – Chef’s utility knife

PROS

  • High Quality
  • Razor- Sharp
  • Beautiful Artwork 
  • Light-weight and perfectly balanced
  • Great Customer service

CONS

  • Chips with usage


JapanBargain 1563, Japanese High Carbon Stainless Steel Fruit Knife, Paring Made in Japan, Natural


  • Corrosion resistant, tarnish free, and very easy to re sharpen, this paring knife is versatile and can be used for functions all around the kitchen.
  • The blade is made of high quality carbon steel that ensures durability and prolonged sharpness. It also has a pointed tip that helps in close-cutting. 

Salient Feature

  • Handcrafted in Japan.
  • Dimensions: 3.5” blade; 8.7*1.4*0.7 inches; 1.6 ounces; 8 and 7/8” knife
  • Material of blade: Carbon Steel
  • Material of handle: Japanese Oak Wood
  • Stain Resistant: Yes
  • Rust Resistant: Yes
  • Saya/ Sheathe: Yes
  • Type: Paring
  • Dishwasher safe

PROS

  • Great bargain for the quality you get.
  • Minimalistic design
  • Extremely sharp right out the box
  • Light-weight
  • Made for light chopping

CONS

  • Feels flimsy during usage
  • Can’t be used on bones or frozen foods


Yoshihiro NSW 46 Layers Hammered Damascus Santoku Japanese Multipurpose Chef Knife 7 IN with Natural Magnolia Saya Cover


  • The VG-10 Hammered Damascus has 46 layers of steel and consistently features in the bestsellers list. 
  • Santoku knife combines the quality of a Usuba and Gyuto, which makes it perfect for multi-usage. 
  • The build of the knife is exceptional in the way that it maintains its durability, razor sharpness, and is comfortable to hold, that makes it a good choice for experts and beginners alike. 
  • Extremely versatile to perform all of the chopping, cutting, and dicing functions, be it fresh produce from the farmer’s market, fish, or carving meat. 
  • Ideal for chefs working professional kitchen as it can be used for long duration without food or rust buildup.

Salient Feature

  • Handcrafted in Japan.
  • Dimensions: 180mm blade; 13 x 0.8 x 1.75 inches; 4.5 ounces
  • Material of blade: 46-layered; VG-10 Damascus High-Carbon Steel; Double-edged (50/50)
  • Material of handle: Octagonal-Shaped Rosewood with a Double Redwood Bolster
  • HRC Scale: 60
  • Stain Resistant: Yes
  • Saya/ Sheathe: Yes; Mongolia
  • Type: Santoku – Multipurpose Chef

PROS

  • Beautiful Engraving
  •  Light weight and easy to use
  • Sharp and well balanced
  • Limited lifetime warranty

CONS

  • Saya feels as if it is made of cheap material


Yoshihiro VG10 16 Layer Hammered Damascus Gyuto Japanese Chefs Knife (8.25” (210mm))


  • Gyuto Chef’s Knife is the most flexible and basic of all knives that you could have in your kitchen.
  • This knife offers the ideal blade for dicing, cutting, and hacking fresh veggies and other poultry and meat. 
  • The Japanese super steel lends this kitchen tool an exceptional level of sharpness and allows retaining it for a long time. The blade is stain-safe and strong. 
  • Wave-like pattern in the blade also help to avoid friction and looks beautiful.

Salient Feature

  • Handcrafted in Japan.
  • Dimensions: 180mm blade; 13 x 0.8 x 1.75 inches; 4.5 ounces
  • Material of blade: 16-layered construction; VG-10 Damascus High-Carbon Steel; Double-edged (50/50)
  • Material of handle: Mahogany with a Double Redwood Bolster
  • HRC Scale: 60
  • Stain Resistant: Yes
  • Saya/ Sheathe: No
  • Type: Gyuto

PROS

  • Art work is gorgeous 
  •  Effortless grip
  • 100% handcrafted and not mass produced.
  • Full tang
  • Proactive customer service.

CONS

  • Little on the heavier side
  • Care is required to prevent corrosion on the blade.
  • The handle attachment to the blade could be better.


Yoshihiro VG-10 Gold Stainless Steel Gyuto Japanese Chefs Knife 8.25″ (210mm)


  • This Yoshihiro knife has an inner core of VG-10 steel that is sandwiched between two layers of stainless steel by the Japanese method of Warikomi. 
  • Gyotu is a must for all kitchens given how versatility it offers. The blade functions beautifully by rocking in back and forth motions, and is made with an extended tip to flawlessly prepare meat, vegetables, and fish. 
  • The handle offers full tang and a strong but comfortable grip with its simple design. 

Salient Feature

  • Handcrafted in Japan.
  • Dimensions: 210 mm blade; 14 x 0.30 x 1 inches; 15.5 ounces
  • Material of blade: 16-layered construction; VG-10 High-Carbon Steel; Double-edged (50/50)
  • Material of handle: Premium western style & black pakkawood
  • HRC Scale: 60
  • Stain Resistant: Yes
  • Non-Corrosive
  • Saya/ Sheathe: No
  • Type: Gyuto

PROS

  • Perfect balance
  • Sharp
  • Can easily cut vegetables and fruits
  • Satisfying to use
  • Low maintenance

CONS

  • Can’t be used for bones, cartilage, and frozen foods.
  • Mediocre in design


Every one of the knives listed above has separate qualities. Picking any one of them, depending on your requirements, will transform your kitchen. They are multi-functional and safe to use. They are also used as decorative items in the household. Japanese knives may have been around for centuries but have never lost their edge in the market. If you have not owned one, it is a great time to start owning one with the help of our guide.

FAQ

⭐ What is the best Japanese knife brand?

A. Check out our blog to find the best Japanese knives

⭐ What is the best Japanese steel knives?

A. Check out our blog to find the best Japanese knives

⭐ Why are Japanese knives the best?

Definitely yes.

⭐ Are Japanese knives worth it?

A. Definitely yes. They are thinner, harder & sharper. Perfect for one’s use.

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