Many cooks are looking for the best Japanese chef knives. If you are one of them, read our thorough reviews. You can find your most suitable knife here.
The Japanese have long been famous for creating sharp, stainless, shiny, and durable samurai swords. Besides this fatal weapon, the Japanese blacksmiths came up with reputable knives for people working in the kitchen, especially chefs.
In this article, we will provide you with reviews of the best Japanese chef knives. Each knife will have excellent and special features. All you have to do is make up your mind which one will suit you the best.
- Best Japanese Chef Knives Reviews
- #1 Nakiri 6’’ Vegetable Knife From Dalstrong
- #2 8’’ Classic Chef Knife From Shun
- #3 Global 8’’ Knife
- #4 Miyabi Kohn 8’’ Knife
- #5 Nakiri 6’’ Knife From Zelite Infinity
- #6 Yoshihiro Gyuto VG10 8.25’’ Knife
- #7 Damascus Santoku 7’’ Knife From Kyoku Daimyo
- #8 Kuma 67-layer Steel Knife
- #9 Mac Mighty MTH-80 Knife
- #10 Shun Sora 6’’ Knife
- #11 Kyocera Advanced Ceramic Knife
- #12 Kikuichi Ginsan Sanmai Knife
- #13 Takamura VG10 Hammered Knife
- Bottom Lines
Best Japanese Chef Knives Reviews
An outstanding knife is not only an item that can deal with large meat blocks but it can also easily cut and shape vegetables. By using the vegetable knife from one of the best Japanese knife brands, Dalstrong, you can express your cooking skill by carrying out rapid chopping.
Nakiri is made from Japanese high-grade 58-HRC stainless steel. With such a material, this chef knife can cut through any type of vegetable effortlessly and smoothly. What’s more, the PakkaWood handle will ensure a stable and comfortable grip throughout long hours of cooking.
The Shun Classic Knife will bring you an optimal sense of using, no matter what purposes you use it for. Thanks to the evenly distributed knife’s weight, you can obviously feel this 8’’ knife’s advantage when adjusting the slicing targets simultaneously.
There are up to 2 layers of steel on this item. The core is made from the exclusive VG-MAX steel from Shun, and the outer layer is a coat of Damascus steel. Hence, the Classic Shun knife will ensure you with reliable cuts and edge retention, even if you don’t sharpen it for years. Like the Nakiri knife above, the handle of this chef knife is also a PakkaWood handle.
As its name indicates, this piece of metal product has international-standard quality. If you are a fan of aesthetic and sleek-looking knives, this 8’’ knife is a must-have choice. Along with the slim design, the Global item consists of a sturdy built with fully vanadium steel all over its parts, from the edges to the handle. Plus, you will have an excellent edge’s durability due to the long taper blade.
This Miyabi Kohn is a hand-made artwork. Its octagonal shape is beneficial for various cutting purposes like chopping, cutting, or slicing. Besides the unique shape, the ice-hardened steel blade will assist you in dealing with tough cooking ingredients. Since this Kohn 8’’ knife has a PakkaWood handle, you can effortlessly set the knife securely in your palm.
With a hammered tsuchime finish and the tsunami rose Damascus pattern, the Zelite Infinity chef knife will show its Japanese origin at first sight.
The brand has utilized high-carbon stainless steel to form this metal item. However, that’s not all the factors contributing to the extraordinary solidity of the Nakiri 6’’ knife.
In the cooling process, blacksmiths use liquid nitro because this substance effectively cools down the hot steel while boosting its rigidity. Therefore, this 6’’ knife has a significant ability to resist rust and stain.
It must be a huge mistake if we mention the best Japanese knives without the Yoshihiro Gyuto VG10. This 8.25’’ knife is a combination of the latest material and Japanese traditional blacksmithing. VG10 steel is the element that contributes to the remarkable sharpness of the Gyuto knife.
Plus, the hammered Damascus finish will take you back to the theme of the ancient Japanese. Don’t worry about the 8.25’’ size. You can still control this chef knife with ease, thanks to the Shitan rosewood Mahogany style handle.
The curved and wide VG10 Damascus steel blade, together with the lightweight design, will allow you to carry out slicing, mincing, and dicing ingredients smoothly as if cutting through hot butter. What’s more, the Kyoku Daimyo carves its Santoku knife’s G10 handle with golden mosaic pins to bring users a sense of a luxurious metal item.
You don’t read it wrong. Kuma really inserts 67 layers of high-carbon steel to construct this 8’’ chef knife. These steel layers are adequate enough to guarantee the strength of the Kuma knife.
Apart from the high-quality core, the knife’s blade has a thin shape that will simplify your cutting and slicing. The beveled handle will stay steadily within your palm when you perform cuttings.
Cutting through sticky foods will no longer be a nuisance when you have the Mac Mighty MTH-80 knife in your kitchen. The MTH-80 has a 2.5mm alloy steel blade with extra dimples on the cutting edge, so it can deal with sticky ingredients better than other knives. In terms of controlling, the PakkaWood handle, and even weight distribution will avoid your hand fatigue while using.
Consisting of an alloy steel 16-degree slightly curved blade, the Shun Sora knife provides users with exceptional sharpness. Since this 6’’ knife is a hand-sharpened item, it can ensure durability after constant use even when you don’t re-sharpen regularly. Although the handle is the basic type, you can acquire the optimal grip while cutting foods and vegetables with this chef knife.
Among all of the best Japanese kitchen knives on this list, the Kyocera knife emerges as the only product that has its blade made from ceramic. However, this is not casual ceramic.
The material for this product’s blade is the Kyocera exclusive zirconia ceramic. By that, we mean the Advanced Ceramic knife can sustain rust, stain, and even acidity 10 times better than steel knives. Furthermore, the ceramic material makes the Kyocera knife much lighter but still retains the needed sturdiness.
There is nothing special about the handle. This Kyocera gives you a commonly designed handle with an acceptable grip.
If you are looking for a practical knife and not caring about the aesthetics, this Kikuichi Ginsan Sanmai knife is a great option. This 3-layer stainless steel knife can excellently serve all the chopping, cutting, and slicing tasks in your kitchen. Moreover, the walnut handle is shaped octagonal and will boost its steadiness when staying in your palm.
Takamura knives often come with affordable prices and prominent quality. This VG10 Hammered item is not the opposite. Takamura has taken VG10 steel and utilized the “tsuchime” (hammered) technique to form this metal kitchen appliance.
The sleek design also contributes to the remarkable efficiency in chopping and slicing of this Takamura knife. And, due to the PakkaWood handle, you can hold the VG10 Hammered knife in your hand securely while performing cuts.
Getting a suitable chef knife will assist you a lot in your culinary tasks. From the best Japanese chef knives in this post, you may find a suitable product that can suit your demand.
The cooking skill is the decisive element, but you can boost your working efficiency greatly with a sharp, durable, ergonomic, and stainless chef knife. Therefore, make up your mind, and decide which one is your choice.