Review of 5 Best Japanese Knives On Amazon

Although Japanese-made knives come in familiar Western shapes…

…and styles, they also offer a number of uniquely Japanese designs…

…that can serve a purpose in the kitchen.

A reputation for high quality and pricey knives is associated with Japanese knives.

Knives made in Japan are typically made from either carbon steel…

…or stainless steel, and they are typically pretty light.

The following list includes a variety of options from several reputable brands…

…so you can find the right knife to suit your specific slicing…

…dicing, and chopping needs.

But before that, let’s hear Noah’s story first…

I always admire Japanese knives

because they are beautifully designed, sharp and durable.

It’s no secret that I prefer Santoku knives

because they can be used in so many situations.

As a result, I hope my collection of Japanese knives will continue to grow…

Now, let’s get started…

Types of Japanese Knives

Gyuto (Chef’s Knife)

The size and weight of a Japanese chef’s knife set it apart…

…from a classic German knife.

Gyuto knives are lighter, thinner, and have a steeper angle…

…than European chef’s knives, and can be used to chop veggies, meat, and fish.

It typically has a flat heel as well as a double-bevelled blade…

…(meaning there are inclines on both sides of the blade).

This guarantees even and consistent cutting.

The Japanese knife on display here is the closest…

…to the German knife out of all the ones available.

Santoku (Multipurpose Knife)

Santoku knives can also be used for a variety of purposes, just like gyuto knives.

They have broad, flat blades and slightly rounded tips…

…and they have small indentations along the side.

They are slightly smaller than gyuto knives.

As a result of their blade shape and size…

…these knives are not suitable for piercing or rocking.

Since it’s so big, it’s harder to start a slice by stabbing it with the tip of the knife.

This knife can’t be rocked since it lacks a curved belly.

Its long, straight blade is ideal for long cutting strokes…

…and its large, wide blade makes it easy to carefully transfer chopped food…

…onto it after cutting. 

Nakiri (Vegetable Knife)

The blade of this knife is rectangular and thin…

…making it ideal for cutting and julienning vegetables precisely.

It translates to “knife for cutting greens,”…

…so if you are chopping a lot of herbs, you should use it.

Knives can come with either a Japanese or an European handle…

…depending on the user’s preferences.

Knives usually range from 165 to 180 millimeters long…

…and they’re always double-bevelled.

Paring Knife 

It is simply a smaller version of the gyuto used for delicate…

…precise tasks where a larger knife would be unwieldy…

…such as hulling stems, peeling skin, trimming tops, and slicing garlic.

This paring knife is not only safer, but also easier to use than a full-size chef’s knife.

The typical length is between 120 and 150 millimeters.

Here’s the real deal…

Our Top Picks for Japanese Knives

Let’s go through them one by one…

Shun Cutlery Premier 8-Inch Chef’s Knife

A Shun knife is known for its quality, balance, and design…

…and this chef’s knife is no exception.

This 8-inch blade is the perfect length for all-around cutting, slicing…

…chopping, and dicing, while the handle is designed for a comfortable…

…almost effortless grip.

The blade is made from layered Damascus steel…

…with a hammered finish that gives it a stunning appearance when used or displayed.

However, the hammered finish isn’t just about looks.

Similarly to the Granton edge, the hollows in the uneven surface help keep food…

…from sticking to the blade. 

In spite of the fact that this knife is dishwasher safe…

…we recommend hand washing it, along with all of your other quality knives.

This knife is both beautiful and versatile, which is why customers love it.

The majority of reviewers also say it’s comfortable, light to hold…

…and very sharp-though a couple say it tends to chip.

Pros:

• Blade made of layered Damascus steel
• The handle is very comfortable to hold
• Versatile

Cons:

• May be prone to chipping

Zelite Infinity Alpha-Royal Series Santoku Knife 7 Inch

Despite becoming more common in American kitchens…

…Santoku knives still seem a bit more special than standard chef’s knives.

This santoku knife has a curved blade that should be familiar…

…to cooks who are familiar with the rocking motion of American blades…

…while the tip, Granton edge, and Damascus pattern make it unique.

The pattern is created by 16 layers of metal imported from Japan.

With a rounded handle, it’s easy to hold…

…no matter how much cutting you have to do…

…and it’s triple riveted for durability.

With a full tang and tapered bolster for a secure grip…

…this knife provides excellent balance.

Our greatest satisfaction comes from how well this santoku knife does…

…what it says it does: be a general-purpose blade.

Pros:

• Attractive 66-layer blade
• Achieved good results on tasks related to cooking
• Gift-worthy packaging

Cons:

• It may be too heavy for some cooks
• This santoku blade is more curved than a traditional Santoku blade

Keep reading…

Dalstrong Shogun Series X 6-Inch Nakiri Knife

Since the straight blade of a Nakiri knife hits the cutting board at once…

…you do not need to pull or rock the knife to slice through the food.

It’s also great for chopping herbs and slicing. 

In addition, the extra-wide blade makes it easy to scoop up food…

…for transferring into a pan, and the bolster is shaped for a secure grip. 

Without the sharp tip of other knives it is not typically used for very precise cutting tasks, but can chop veggies quickly and efficiently. It’s a must-have for vegetarians who spend a lot of time in the kitchen!

Dalstrong.com

It has a comfortable grip that fits neatly into the palm for comfortable cutting…

…no matter how many carrots you are cutting.

The handle is made from military-grade G-10 Garolite…

…and is both elegant and durable.

The 6-inch blade is made of a Japanese AUS-10V steel…

…that’s nitrogen-cooled for excellent durability…

…and it’s professionally honed for a perfect edge.

It comes with a custom sheath for safe and easy storage after use in the kitchen.

It also comes with a lifetime warranty.

Pros:

• Comfortable to hold and well-balanced
• It takes very little pressure to use
• Lifetime guarantee

Cons:

• Not very sharp out of the box

Yoshihiro VG-10 16 Layer Hammered Damascus Stainless Steel Nakiri Vegetable Knife

It may not seem as familiar as chef’s knives or slicers…

…but in Japan it is called a nakiri knife and is used to cut vegetables.

It features 16 layers of steel over a core metal…

…plus a hammered surface that looks stunning…

…and prevents food from sticking to the blade.

Due to its flat cutting edge, this knife makes contact…

…with the cutting surface across its entire length, unlike chef’s knives.

Because of this, it’s easier to cut through vegetables…

…without leaving them attached to each other where the cut isn’t finished.

The handle is made from beautiful mahogany and is made from Japan.

This is a one-of-a-kind creation…

…but it will feel familiar and comfortable because it is made in the West.

Hand-wash and dry this, especially if it’s going to be used with acidic ingredients.

The knife is praised for both how well it’s constructed…

…and how sharp it is, with many saying it feels good in the hand and makes prep work easy.

Pros:

• Beautiful and well-made
• Razor-sharp blade
• Comfortable handle
• Real Damascus steel

Cons:

• No blade cover

Go on…

Kessaku Samurai Series Santoku Knife 7 Inch

This santoku proves that Japanese knives don’t have to be expensive.

Made in Japan, it’s made of high-carbon stainless steel…

…with a shiny finish and a Granton edge that prevents food from sticking.

It’s corrosion-resistant, easy to hold, and looks attractive enough to display proudly.

Having a seamless finish and a full tang for great balance…

….the handle is made from pakka wood.

The knife comes in a box with a magnetic closure that can be used…

…as a storage container. For polishing the blade, a cleaning cloth is included.

This santoku’s sharpness is praised by several reviewers…

…particularly those who work in a kitchen.

Additionally, customers like how well balanced it is…

…and how well it slices through meat “like butter.”

Pros:

• It was very sharp when it was first opened
• The ergonomic grip
• Well-balanced
• Cuts meat and produce smoothly and accurately

Cons:

• Damascus design is lasered on

This is also important…

A Buyer’s Guide to Japanese Knives

Size

You should always choose the right knife size for whatever you are cutting.

Longer blades are less controllable, but they can cut larger items.

You’ll need adequate storage for whatever size knife you choose…

…so you may need to reconsider if it won’t fit in a drawer or knife block.

If you can, try chopping with a few different-sized knives…

…to determine what works best for you.

The size of your knife is mostly a matter of personal preference.

Although all Japanese knives are relatively light, larger knives will, of course, be heavier.

Design

In terms of aesthetics, Japanese knives can vary greatly…

…between brands and models.

Handles can be made of a variety of different woods…

…whereas the “collar” of the handle is usually made of a more dense material…

…like Pakkawood, in order to protect the softer wood of the handle.

Handles can be carved into many different shapes…

…and which one you choose ultimately depends on how it feels in your hand.

Blades can be long and flat or short and curved.

Santoku knives, or multipurpose knives…

…have tiny indentations on the side of the blade.

In addition to these design features, it’s nice to have a knife…

..that you don’t mind looking at, too.

Price

The price of a Japanese knife can range from $30 to $700…

…so it’s important to consider it before buying.

You should consider how much you will use a knife…

…for your kitchen before buying one. 

If it’s something you will use often and will last a long time…

…it may be worth the investment.

Generally, more expensive knives are made from pricier materials…

…but the design is the same.

If aesthetics are important to you, you might have to shell out a bit more…

…than for the most basic version. 

Material

Carbon steel and stainless steel are the two materials used…

…in making the blade steel of Japanese knives.

The majority of Japanese knives are made of carbon steel…

…which is made by adding carbon to steel made from iron ore.

Typically, Japanese knives have a higher carbon content…

…than European knives, and they also contain tungsten and cobalt…

…which improve the hardness of the blades.

Chrome is added to stainless steel, making it similar to carbon steel.

As a result, the material won’t rust, making it a great option for durability.

Are German or Japanese Knives Better

Japanese knives exist in a variety of shapes, sizes, steel kinds, blade types…

…angles, bevels, and other features, but when comparing German knives…

…to Japanese knives, we’re talking about western-style knives made in Japan.

And the two types of western-style knives, German-made and Japanese-made…

…are likely to share more similarities than differences.

Traditional Japanese knives, for example, frequently feature a single bevel…

…(i.e., a single sharpened edge). Taylor Erkkinen, founder of Brooklyn Kitchen…

…adds, “It’s the sword-looking knife you see at the sushi counter.” However…

…the knives in question are double-beveled (i.e., sharpened on both sides…

…of the blade, just like their German-made relatives).

There are, however, defining characteristics on both sides….

…It really comes down to five things: angle, shape, weight, thickness, and type of steel.

Japanese blades are thin, razor-sharp, and light. “Japanese cooking…

…is more particular and meticulous,” Erkkinen explains, so it’s great…

…for precision labor. “The stronger steel means you can produce…

…a very sharp edge that can go longer between sharpenings,” says Josh Moses…

…co-founder of Misen. However, there is a cost: According to Bryan Mayer…

…director of butchery education for Fleishers Craft Butchery, the blade’s delicacy…

…and the steel’s hardness make it more prone to chipping and splitting.

The German knife is perfect for, well, more robust duties, as it is heavier…

…thicker, and all-around more sturdy. “The weight and softer steel make the knife meatier and more robust, and it’s great for shattering bones,” Moses explains.

Sum Up!

It’s well worth your investment to upgrade your knife collection…

…with a Japanese knife set if you are looking…

…to purchase the best knives on the market.

The problem is that there are so many different types…

…that it can be hard to decide which ones to use.

There are a wide range of Japanese knife brands depending on the types…

…of steel used and the methods used to make and sharpen them…

…but regardless of your budget, there is likely to be a quality one…

…for every purpose in your knife collection.   

Conclusion

The Shun Cutlery Premier 8-Inch Chef’s Knife tops our list…

…for its combination of beauty, balance, and versatility. 

Additionally, its handle is designed to provide comfort and ease of use.

Try the Zelite Infinity 7-Inch Santoku Knife if you’re new to Japanese knives. 

Featuring an attractive 66-layer blade, it is perfect for general kitchen tasks.

Our latest articles:

• Discover The Benefits Of Matula Tea – Comprehensive Guide
• Fixing Black And Decker Food Processor Not Working Issues
• Infrared Grill Smoked Too Much? Here’s How To Fix It!

💻 Ginsu Knives | Boning Knives | Choosing Boning Knife