The Best Japanese Chef Knives 2021
Japanese knives are coveted for their beautiful and detailed design, as well as the cuts they produce. Their blades are typically thin and delicate, and prone to breaking if you don't take care of them properly — not ideal for the clumsy chef. They allow for thin, precise cuts and beautiful presentation; the ones you’d find in a five-star sushi restaurant.
Vincent Lau, the sole knife sharpener at Korin, a Japanese knife store in lower Manhattan, says the reason Japanese knives have become so popular around the world is for the very reason they're integral in Japanese cuisine: To enhance and preserve the ingredients, and accentuate the flavor of the dish.
In the Good Housekeeping Institute Kitchen Appliances and Technologies Lab, we have a century-long history of testing kitchen essentials including bread knives, chef's knives, electric knives, butcher knives, and more. We test how well each knife cuts and retains an edge after chopping through a variety of foods, from hard carrots to medium-firm cheeses that are known to stick, and delicate herbs that bruise easily like parsley. We test soft foods that are easy to squish like ripe tomatoes and fresh mozzarella, and, onions that are hard to cut into even pieces with a dull knife. We also test on raw chicken and cooked meat because your knife should be able to do it all. In addition to performance, we also consider the comfort of the handle and grip. Below, choose from a combination of testing and pro picks.
Are Japanese knives better than German knives?
Japanese knives are generally lighter and sharper than their German counterparts. Since they're thinner, they're a little more prone to tip breaking or blade chipping, so Japanese knives tend to need more maintenance. Their thin, light construction makes Japanese knives great for fine, delicate tasks, like cutting vegetables or slicing fish. “Sushi is a prime example,” says Lau. “You don’t cook it, so the freshness of the ingredients and how you prep it, is how you distinguish a great sushi chef and a mediocre one.”
German knives, meanwhile, are often heavy and bulky, but also more sturdy with thicker blades that require sharpening more for good edge retention. German knives are good for more heavy-duty tasks, like breaking down a chicken. Ultimately, which knife is better is based on need and preference.
What is the best Japanese knife?
The best Japanese knife is the knife that works best for you. When shopping for knives, Lau first asks his customers what they’ll be using their knives for. Professional chefs and home cooks typically have different needs: Professional chefs tend to use their knives upwards of 40 hours of the week, while home chefs typically use them for about twenty minutes a day to prep dinner.
With that in mind, he recommends heavy-duty blades that have better edge retention to professional chefs, like the Korin Special Orange Handle knives. Lau adds that “Yanagi” is popular amongst Japanese sushi chefs. They’re traditional Japanese slicers that feature a single edge blade. Unlike Western-style Japanese knives that have a double edge, single edge knives can achieve a super sharp cutting edge, perfect for the cleanest cuts.
For home chefs, Lau recommends a kitchen knife that’s easy to sharpen because “a knife you can’t sharpen is just a useless piece of metal,” he says. Inox Honyaki knives from the Suisin brand are a great pick. Aside from ease of sharpening, Lau recommends holding the knife to see what feels right for you. The shape of the handle and the heft of the knife are factors to consider.
The BEST Japanese chef knives 2021
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Miyabi Birchwood Guyoto 8"
The best overall and stylished knife known to man
Authentic, Japanese, ultra sharp
- G2 micro-carbide powder steel
- Hand-honed using a traditional, three-step Honbazuke method to a 9.5 to 12° edge
- CRYODUR blade, ice-hardened to Rockwell 63
- Blade consists of 101 layers of steel, resulting in a gorgeous floral Damascus pattern, with katana edge
- Ergonomic D-shape handle made from prized Japanese Karelian (Masur) Birch
- Rounded spine and heel and steel endcap with embossed logo
- Handcrafted in Seki, Japan
- Handwash only
Shun Classic Chef's Knives
Traditional craftsmanship gives all their knives great balance
Consistently top-quality construction
The Shun Classic line features beautiful Damascus-clad blades with D-shaped ebony PakkaWood handles. The razor-sharp blades offer top performance. Shun's proprietary high-performance VG-MAX steel provides incredible edge retention. Blades are handcrafted of durable clad with Damascus stainless steel, ground and bead-blasted creating a flowing pattern of the layered steel. The result is a line of knives that are sharp, durable, and corrosion resistant, as well as beautiful to hold. Handcrafted in Seki, Japan with a limited lifetime warranty.
- Proprietary VG-MAX cutting core with 34-layers (each side) and stainless Damascus cladding
- Rockwell Hardness: 60-61; hand-sharpened Japanese double-bevel blade angle 16° (each side)
- D-shaped ebony PakkaWood handle is strong, durable and resists moisture
- Full tang provides strength and balance; hand wash with gentle dish soap
- Handcrafted in Seki, Japan with a limited lifetime warranty
Masamoto KS Gyuto 210mm
Absolutely beautiful knife
Highest level of hand polishing and sharpening
Masamoto KS Series knife uses a blade core of Sweden Stainless Steel (HRc. 59-60). This is the Stainless Steel Version of Masamoto's popular KS White Steel No.2 Wa Gyuto.
Each knife is fitted with a traditional Japanese ‘D-shaped’ magnolia wood handle with a water buffalo horn ferrule / collar and also includes a matching magnolia wood Saya (Sheath) for safekeeping.
The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.
- Knife Model: Masamoto KS Series Sweden Stainless Steel Wa Gyuto
- Blade Material: Sweden Stainless Steel
- Rockwell Hardness (HRc): 59 to 60
- Blade Grind and Edge Shape: Double Bevel Edge 50/50
- Handle Material: D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
- Saya Included: Yes.
- Cutting edge length: 220mm
- Total Length: 370mm
- Blade Thickness: 2.8mm
- Blade Width: 46mm
- Handle Length: 134mm
- Total Weight: 139g
Enso HD Chef's Knives
Beautiful Sharp Damascus Chef Knife
Handcrafted to perfection
- Blade Construction: 37-layer stainless steel Damascus with VG-10 core; hammered finish
- Handle: Black canvas micarta with stainless steel bolster, rivets, and end cap; enclosed full tang handle construction ensures strength, durability, and balance
- Hardness: 61° Rockwell
- Edge: Double bevel (50/50), approximately 12° blade angle
- Weight: 7.9-oz. (225 grams)
- Spine Thickness: 2mm at heel
- Blade Length: 8-inch (200mm)
- Overall Length: 13-3/8-inches
- Blade Height: 1-3/4-inches at heel
- Origin: Handcrafted in Seki City, Japan
- Warranty: Lifetime
Global G2 Cook's Knife 8"
The best in uniqueness
Crafted in the Japanese tradition
Global knives were first made in Japan in 1985. The designer Komin Yamadi was asked to produce a range of new knives in a modern design. These new Global knives were to be revolutionary in design and to be manufactured from the best materials. The range of Global knives is now very large and has won numerous awards.
Global knives are made from Cromova 18 Stainless Steel.
Global knives are ice tempered and hardened to Rockwell 56 -58.
The hollow handles in the GS series of Global knives are weigthed to give better balance. The blades of Global GS knives are made from continuously folded and hammered steel. This method of knife manufacture is traditional in Japan (for samurai swords) and in the middle east , where it is referred to as Damascus steel.
The knives in the the Global GF series are all fully forged, in the traditional european manner. They are more weighty and stiffer than the same knife in the GS series of Global knives.
All edges and joins have been machined to eliminate food - trap recesses.
- The Global cooks knife should be sharpened regularly.
- The deep tapered blades of cooks knives make them ideal for chopping and slicing. However they are unsuitable for carving, where a shallower blade is needed.
- The stainless steel handles on Global knives have been shaped for comfort and have dimples for extra grip.
- Global knives have extra sharp knife blades - made from Cromova 18 stainless steel - which has been ice hardened to Rockwell 56-58.
- Easy to clean - there are no dirt traps on these knives.
- Global knives are favoured by many professional chefs worldwide and have won many awards since their introduction in 1985.
