The 8 Best Japanese Knives of 2023, Tested and Reviewed

How We Tested

We tested a total of 26 top-rated Japanese knife brands in our dedicated Lab side by side, looking at features like design, size, weight, and value. Likewise, our testers also designed a variety of tests to determine which Japanese knives performed the best in a range of categories. These included slicing sheets of paper to confirm level of sharpness right out of the box, thinly slicing tomatoes, mincing chives, dicing onions, and chopping raw sweet potatoes. We also sent several knives to expert testers at home for additional insights. 

What to Look for When Buying Japanese Knives

By Sara Tane

Size

The size of your knife is crucial to whatever you’re cutting. Longer blades have less control, but they allow you to cut larger items. Keep in mind you’ll need adequate storage for whatever size knife you buy, so if it’s too big for a drawer or knife block, you may need to reconsider. When it comes to the size of your knife, it's mostly a matter of personal preference, so try out chopping with a few different-sized knives if you can to determine what you like. Even though all Japanese knives are fairly light, larger knives will, of course, be heavier.

Design

The look and aesthetic of Japanese knives can vary greatly between brands and models. The handle can be made in a variety of different woods, whereas the “collar” of the handle is usually made of a more dense material like Pakkawood to protect the softer wood of the handle. The handle can be carved in a variety of different shapes, and which one you choose ultimately comes down to what feels best in your hand. The blades can be long and flat or short and curved. Santoku, or multipurpose knives, have tiny indentations along the side of the blade. All of these design features factor into a knife's performance, though it’s nice to have a knife you don’t mind looking at, as well.

Material

The materials used to make the blade steel of Japanese knives are one of two categories: carbon steel or stainless steel. Most Japanese knives are carbon steel, which is made by adding carbon to steel made from iron ore. Japanese steel usually has higher carbon content than European knives, and it also contains tungsten and cobalt, which improve the hardness of the blade. Stainless steel is similar to carbon steel; however, chrome is added. This helps prevent the material from rusting, making it a great option for durability.

Types of Japanese Knives

Gyuto (Chef's Knife)

What sets a Japanese chef’s knife apart from a classic German knife is the size and weight of the blade. A gyuto is much lighter, has a thinner blade, and features a higher-degree angle than a European chef’s knife, and it can do it all—chop veggies, meat, and fish. The blade is double-bevel (meaning there are inclines on both sides of the blade), and it typically has a flat heel, which makes for even and consistent chopping. Out of all the Japanese knives, this is the closest to a German knife.

Santoku (Multipurpose Knife)

Like gyuto knives, santokus also have a wide range of uses. They are typically slightly smaller than gyuto knives with wide, flat blades and slightly rounded tips, and they have small indentations along the side of the blade. Because of their blade shape and size, these knives are not ideal for piercing or rocking. This means it’s harder to initiate a slice by stabbing it with the tip of the knife because it’s so big. Without the curved belly, this knife does not lend itself to any rocking motions. The long, straight blade is ideal for long cutting strokes, and after you chop something, it’s easy to carefully transfer the chopped food on the large, wide blade. 

Nakiri (Vegetable Knife)

This type of knife boasts a rectangular, thin blade designed for precise cutting and julienning vegetables. Nakiri translates to "knife for cutting greens," so it’s a great type of blade if you are chopping lots of herbs. The knife can offer a Japanese or a European handle, which comes down to feel and preference. The usual length of the knife ranges from 165 to 180 millimeters, and it's always double-bevel.

Paring Knife 

A paring knife is simply a smaller version of the gyuto, and it is used for all sorts of delicate, precise tasks where a larger knife would be unwieldy—hulling stems, peeling skin, trimming tops, and slicing garlic. Not only is it much safer, but it’s much easier to use this kind of knife instead of a full-size chef’s knife. Its typical length is between 120 and 150 millimeters.

Maintenance

Caring for your knife requires a couple of minutes of maintenance each day. Always hand-wash in warm, soapy water and ensure it is completely dry after washing (water can lead to rusting the blade). It is never a good idea to put a sharp blade in the dishwasher because it can be dulled severely by other objects. Always use a soft sponge on your blade and avoid anything scratchy or abrasive, such as a chain scrubber or a scouring sponge. They can scratch and permanently damage the blade.

Where you store your knives is also important. Avoid keeping unprotected knives in a drawer, which can dull the blades from gradual wear and tear. Put a plastic guard over the blade to protect it inside a busy drawer or use wall-mounted magnetic strips for safe and easy storage. 

The surface you’re using your knife on will also determine how sharp your blade will stay. Knives are best used on wood, plastic, or rubber cutting boards. Never use your blade on glass, granite, marble, or ceramics. It might be convenient for you to quickly slice a lemon on the counter or cut something on your dinner plate, but just one slice can severely damage the blade. The hardness of these materials can dull a blade almost instantly.

Aside from this general, day-to-day maintenance, there’s also knife sharpening, which is a completely different animal. Honing simply aligns and straightens the blade, whereas sharpening actually trims the blade to create a fresh, sharp edge. Depending on how frequently you use your knives, you should sharpen (or have them professionally sharpened) every six to 12 months.

Accessories

Knife Block or Magnetic Strip

As mentioned above, knife storage is crucial to protecting your blade and extending the lifetime of your blade’s sharp edge. Knife blocks and magnetic strips are great ways to not only organize knives but also protect their blades. The difference between the two simply comes down to personal preference. If you’d like to store knives in a more showy, open way, a magnetic strip is a fun addition to the backsplash of your kitchen.

Knife Case

If you only have space to store your knives in a drawer, it’s essential to keep them in blade guards. These also come in handy if you take your knives camping or on a trip.

Honing Steel

If you want to keep your knives in their best day-to-day condition, having a honing steel on hand is a great way to maintain the straightness and proper alignment of your blade. While it cannot fix any chips or dullness (that requires you to sharpen your knives), it will keep the blade straight, which is important for precise and efficient chopping.

FAQs

How are Japanese knives made?

Japanese knives are the product of harmony between the skill of forging, sharpening, and attaching the blade to the handle. It all starts by heating a single piece of steel, and after it is red-hot, it is stretched and then hammered until thin. Then it is cut into the desired length. The process of heating and hammering out is repeated until the blade reaches the desired thickness.

After the knives reach the desired thickness, they are cut into shapes using grinders and buffers. The shape forming has various stages for different parts of the knife. For example, creating the “Urasuki,” the mild concave on the backside of a single bevel knife, is done by hammering with an anvil. The surface is further polished using a grinder. And finally, after the forging is done, the knives are sent to the sanding belts where the rough edges are smoothed out.

To control the knife’s hardness, the knives are run through a controlled process of heating in a kiln at a high temperature and rapidly cooled in water. This process is followed by tempering the blade to a specific temperature and time to increase the durability of the steel and make it less brittle.

Then the knives are taken through various sharpening processes from flat to fine and finally buffing and polishing. The final step is attaching the handles, which are made by specialist artisans.

How do you sharpen Japanese knives?

To keep your Japanese knives sharp and in top form all the time, they will require periodic sharpening. You can either send them in to be sharpened by a professional or do it yourself. Both single and double bevel knives can be sharpened at home, ideally before they have had a chance to dull completely. This way you can make sure you always have a sharp knife at your disposal.

To sharpen Japanese knives at home, it is worth it to invest in some good quality sharpening stones/Whetstones. Before sharpening, prepare the Whetstone by soaking it in water, or if you are using a splash-and-go stone like the Naniwa Chosera or the Shapton, splash some water on it.

It is safer to stabilize the whetstone on an anti-slip base, if it came with one, or on a damp kitchen towel. Be mindful of the angle—and hold the knife at a correct angle on the stone. The bevel of the knife should be flat on the stone. It is important to maintain a correct angle that is roughly between 15 to 17 degrees. Guide the edge of the knife back and forth across the whetstone four or five times and check for burr. Work from the tip to the base using circular motions or simply go back and forth dividing your knife in sections, moving from one section to the other, and checking your work as you go. To check for sharpness run your thumb perpendicular (never parallel) to the edge of the knife. If you feel the burr across the edge the knife has started to sharpen on that side. If your knife is double-beveled, repeat on the other side.

Why Trust The Spruce Eats?

Donna Currie writes roundups and reviews kitchen products for The Spruce Eats. She's also a recipe writer and cookbook author, so she knows the importance of a good knife when chopping, slicing, and dicing in the kitchen. Plus, she personally tested one of the products on this list. Her advice for picking out your ideal knife? Go with one that feels comfortable in your hand.

Renu Dhar, a personal chef and instructor, tested six Japanese knives side by side in order to update this roundup.