High-end Japanese Chef Knives (also known as “Gyuto”, literarily meaning “beef sword”) aren’t just for cutting – like the katana (samurai swords) they’re made after, they represent the excellence, high class, and taste of the owner. As a symbol showcasing your culinary passion they are sure to impress your guests.
When Western ships led by Commodore Matthew Perry landed in Japan in the 1850s, they were so afraid of the power of Japanese swords that they petitioned the Emperor to ban their production. Artisans who had previously hand-crafted these deadly weapons now cast their sights towards using the same technology to create the most exquisite cutlery in the world.
- High-End Japanese Chef Knives Comparison Table
- Complete Reviews of the Best Japanese Chef Knives for Your Needs
- MIKARTO Japanese Chef Knife Shokunin Series X – Best Budget Overall
- KATSU Kiritsuke Japanese Chef Knife – Best Budget for a Very Traditional Japanese Knife
- Zelite Infinity Alpha-Royal Series Japanese Santoku Chef Knife – Best Santoku
- Zelite Infinity Alpha-Royal Series Japanese Gyuto Chef Knife – Best For Beginners
- Global Model X Japanse Chef’s Knife – Best Value For Money
- Yoshihiro Damascus Gyuto Japanese Chef’s Knife – Easiest to Handle
- Miyabi SG2 Japanese Chef’s Knife – Our TOP Choice – The BEST
- High End Japanese Chef Knives Buying Guide – What to Consider When Choosing Your Knife
- Best Japanese Chef Knives – Short Review
High-End Japanese Chef Knives Comparison Table
IMPORTANT NOTICE: We have reviewed 500+ Japanese chef knives and chose to represent just the top 7 we found to be the best. Our rating is relative to the products presented, with 5/5 stars being given to the best of the 7, and the rest of the ratings given relative to it. So a knife given a rating of 4/5 is still in the top 7 of the products presented, but relative to the one that obtained a 5/5 it was deemed somewhat inferior.
(You may need to scroll right to see the full table on mobile devices or iPads!)
MIKARTO Japanese Chef Knife Shokunin Series X | KATSU Kiritsuke Japanese Chef Knife | Zelite Infinity Alpha-Royal Series Japanese Santoku Chef Knife | Zelite Infinity Alpha Royal Series Gyuto Japanese Chef Knife | Global Model X Japanse Chef's Knife | Yoshihiro Damascus Gyuto Japanese Chef's Knife | Miyabi SG2 Japanese Chef's Knife | |
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Steel Type | AUS-10V 67-Layers, Vacuum Treated, Damascus Steel | 67-Layer Damascus Alloy Steel | AUS-10 67-Layers Damascus Steel | AUS-10 67-Layers Damascus Steel | Cromova 18 Stainless Steel | VG-10 Damascus Stainless Steel | Handcrafted SG2 micro-carbide steel with Damascus design |
Blade Style | Double Bevel | Single Bevel | Double Bevel | Double Bevel | Double Bevel | Double Bevel | Double Bevel |
Knife Style | Gyuto | Kiritsuke | Santoku | Gyuto | Gyuto | Gyuto | Gyuto |
Handle Type | Western Style, G10 Triple Riveted | Traditional Japanese, Octagonal Ebony Wood | Western Style, G10 Handle Triple Riveted | Western Style, G10 Handle Triple Riveted | Western Style, hollow, filled with sand | Traditional Japanese, Octagonal Shitan Rosewood | Western Style Karelian Birchwood |
Construction | Multi-Layer High Carbon Steel | Multi-Layer Alloy Steel | Multi-Layer High Carbon Steel | Multi-Layer High Carbon Steel | Cromova 18 3-Layer Stainless Steel | VG10 46 Layers Hammered Damascus Stainless Steel | 100-Layers Damascus Steel with SG2 Steel Core |
Weight | 24.48 ounces | 6.6 ounces | 9.9 ounces | 9.9 ounces | 8.6 ounces | 6.2 ounces | 18.9 ounces |
Rockwell Hardness | 62+ | 60-61 | 61 | 61 | 56-58 | 60 | 63 |
Edge Geometry | 8-12° | 20° | 12-15° | 12-15° | 12-15° + Hollow | 15° | 9.5-12° |
Size | 8 inch | 8 inch | 7 inch | 8 inch | 8 inch | 9.5 inch | 8 inch |
Complete Reviews of the Best Japanese Chef Knives for Your Needs
MIKARTO Japanese Chef Knife Shokunin Series X
– Best Budget Overall
Top Features
- A high-end but highly affordable Japanese kitchen knife.
- Stunning aesthetics resembling katana samurai swords achieved through hammering and comes in a beautiful box, making for an excellent gift.
- Ergonomic handle and weight make it more difficult to slip from your hands and easier to use.
MIKARTO Japanese Chef Knife Shokunin Series X
Overview
The Mikarto is a great choice if you’re looking for a more affordable Japanese chef knife that is still high-end and acts the part. Be warned though that this knife is extremely sharp and will literarily fall through meat due to its high Rockwell hardness and low edge angle!
In particular, this item also makes for an excellent gift, as it appears more expensive than it really is. One downside is that it’s not recommended to wash it in the dishwasher as this will dull its razor-sharp edge. In addition, prolonged use will require that you resharpen its edge.
Pros & Cons
- For what it offers, this japanese chef knife comes at a really affordable price.
- “Katana-looking” design, making for stunning aesthetics, finished off with a nitrogen cooling effect for extra hardness.
- Great for a gift, as it looks a lot more expensive than it really is and comes with a great-looking box.
- Triple-riveted, military-grade handle makes it easy to hold and hard to slip, helping you avoid accidents.
- Cutting a piece of beef with it feels like cutting through cheese – literarily!
- Corrosion and rust-resistant as it’s made from high-carbon stainless steel.
- Beautifully designed with a mosaic pin on the handle and Mikarto’s logo engraved on the end cap reminding one that this blade is just as powerful as a samurai’s sword.
- The knife is pretentious and it’s not recommended to wash it in the dishwasher.
- Through repeated use, the knife does deteriorate and may require resharpening.
- The hammered finishing on the knife may deteriorate over time.
- Slightly heavier than other alternatives.
KATSU Kiritsuke Japanese Chef Knife
– Best Budget for a Very Traditional Japanese Knife
Top Features
- Has a single-bevel cutting edge with a convex grind, which means that the knife requires great dexterity but also allows for great precision in cutting, while providing great durability and ease of sharpening.
- The knife has one of the most beautiful aesthetics from the models we’ve selected, and comes very close to a very traditional Japanese style.
- Extremely lightweight, allowing you to easily manuever the knife as needed.
KATSU Kiritsuke Japanese Chef Knife
Overview
The Katsu knife is a special, traditional Japanese knife called Kiritsuke. Unlike the other types presented here, the Kiritsuke has high versatility, a single bevel and requires great dexterity when cutting with it. It is one of the lightest knives presented, thanks to the traditional octagonal handcrafted ebony wood handle.
If you’re not used to traditional Japanese knives, which very frequently have a wooden handle, it may feel unstable to you, and as if the handle could come off any minute. The itme comes complemented by an exquisitely made wooden magentic saya – allowing you to safely store the knife for storage or transportation.
Pros & Cons
- Multipurpose traditional Japanese chef knife that really excels through its versatility & precision.
- One of the lightest models we have profiled, the Katsu Kiritsuke is easy to maneuver and can cut through all types of food.
- Its cutting edge angle of 20° helps give it long-lasting durability which doesn’t require frequent sharpening.
- Wooden magnetic saya sheath makes the knife easy and safe to transport or carry with you.
- Gift box that comes with the knife makes this an ideal gift that any loved one passionate about cooking is almost guaranteed to enjoy.
- One of the most beautiful aesthetic patterns on the blade, resembling katana sword designs of the past.
- Super sharp, it cuts through beef as if it were cheese 🙂
- Single-bevel cutting edge may make it more difficult for you to use if you’re not used to traditional Japanese knives.
- Wooden ebony handle, while traditional in Japan, may make the knife feel like its handle can come off at any moment if you’re not used to working with traditional Japanese knives.
- The hammered finishing on the knife may deteriorate over time.
Zelite Infinity Alpha-Royal Series Japanese Santoku Chef Knife
– Best Santoku
Top Features
- High Carbon Stainless Steel Hollow ground blade means that food doesn’t stick to the knife after cutting, making it easier to clean and more pleasant to use.
- Triple-riveted rounded handle with a tapered bolster makes this knife extremely comfortable to use.
- Stain & rust-resistant due to liquid nitrogen tempering, which ensures high durability, minimal slicing resistance and a great experience.
Zelite Infinity Alpha-Royal Series Japanese Santoku Chef Knife
Overview
The Zelite Infinity Alpha Royal Series Santoku excels when it comes to precision and cutting power. It is able to make clean cuts of soft vegetables with no squishing or tearing and has no problem cutting through harder foods as well.
Its exquisite tsunami rose damascus pattern makes it stand out in the kitchen, and will surely be noticed by your guests. In addition, Zelite Infinity, if you buy it from them using the link below offers you a 100% Money Back Guarantee, with a lifetime warranty against manufacturing defects.
Pros & Cons
- Substantial. Smooth. Balanced. The feeling of holding this blade in your hand is second to none.
- Flat sided heel makes it easy to use with the pinch grip, helping you avoid cutting yourself, or requiring further grounding down to remove weird edges.
- Terrifyingly sharp, and polished enough to cut easily, it can also be very effective when slicing.
- With beautiful finishes and top-notch construction, this knife is very high on the durability scale.
- Small edge angles ensure high cutting power which is complemented by the item’s ease of use.
- The casing it comes in is of very high quality, making it an excellent gift when you’re trying to impress a friend that loves cooking.
- Easy to maintain and sharpen when required to.
- Towards the heavier side, for those who are used with light knives, this may feel a bit heavier inside your hand.
- Due to its size, it may not fit in all knife blocks for storage as its blade is deeper than most traditional knives.
- May deteriorate more easily if you use it for rock chopping, as it has a flatter profile which allows it to connect with the board more fully.
Zelite Infinity Alpha-Royal Series Japanese Gyuto Chef Knife
– Best For Beginners
Top Features
- Splendidly made and perfect for chopping, slicing, dicing or mincing, requiring minimal effort to use.
- Remarkably sharp right out of the box, it has one of the lowest edge angle, making it easily cut through almost anything.
- Stunning tsunami rose pattern on the blade makes this knife a beauty to see in a kitchen.
Zelite Infinity Alpha-Royal Series Japanese Gyuto Chef Knife
Overview
The Zelite Infinity Alpha Royal Series Gyuto is an all-purpose Japanese Chef Knife that excels in most areas. It’s very difficult to be disappointed with this knife. Very beautiful aesthetics combine with supreme cutting power.
It is used by professional cooks as well as by amateurs and it’s great for a first Japanese chef knife. If you’re looking for a gift for a friend or relative who is passionate about cooking and want to introduce them to Japanese chef knives, this is also the perfect choice.
Pros & Cons
- Cuts like slicing through hot butter! This amazing Gyuto knife is a great choice especially for beginners getting their first Gyuto knife.
- The blade offers great balance for those who prefer a handle-heavy knife.
- This makes cutting vegetables and meats easy – you simply don’t get tired doing it!
- One of the most beautiful aesthetic patterns makes this knife a sensation in the kitchen for your guests to admire.
- The ease of use of this knife makes it into the perfect introduction to Japanese chef knives.
- Resistant to stains and corrosion.
- Very beautiful packaging and casing, making the knife easy to store and the perfect gift.
- Towards the heavier side, for those who are used with light knives, this may feel a bit heavier inside your hand.
- Due to its size, it may not fit in all knife blocks for storage as its blade is deeper than most traditional knives.
- Blade may be prone to chipping, and may need resharpening.
Global Model X Japanse Chef’s Knife
– Best Value For Money
Top Features
- Splendidly made and perfect for chopping, slicing, dicing or mincing, requiring minimal effort to use.
- Remarkably sharp right out of the box, it has one of the lowest edge angle, making it easily cut through almost anything.
- Stunning tsunami rose pattern on the blade makes this knife a beauty to see in a kitchen.
Global Model X Japanse Chef’s Knife
Overview
The Global Model X Japanese Chef’s Knife is the perfect choice for a Gyuto that you see yourself as using frequently. Due to being made of stainless steel, it is resistant to rust and corrosion and the hollow ground edge makes it easy to clean and maintain.
Despite not having a nice aesthetic pattern on the blade, this knife excels when it comes to performance. Its lightweight gives it very high precision and makes it easy to maneuver regardless of what you’re cutting with it.
Pros & Cons
- The Cramova-18 stainless steel designed exclusively for Global knives provides high durability and ease of maintenance.
- The hollowed handle is filled with sand to achieve the desired weight, making this one of the lightest Gytuos we have reviewed.
- Handle feels lightweight and is extremely comfortable to hold. Slip-resistant and perfect for using the pinch grip.
- The knife requires the least maintenance out of the options we have reviewed. This is greatly helped by the handle which is made purely from steel and virtually never needs replacement.
- Well balanced, while cutting like a dream. You’ll love preparing food with this knife!
- Hollow ground edge minimizes the amount of food that sticks to the knife after cutting, making it easier to clean.
- A top choice for a heavy-duty chef knife that you see yourself as frequently using.
- May require sharpening after prolongued use, and since the material is stainless steel this may be a bit more difficult than with carbon steel alternative.
- Apart from the hollow ground blade, there is little aesthetic design to this knife, and the blade has no pattern on it.
- Lower Rockwell hardness than other Japanese knives reviewed, which makes it less sharp than other options, but not by much!
Yoshihiro Damascus Gyuto Japanese Chef’s Knife
– Easiest to Handle
Top Features
- Beautiful lightweight octagonal shitan rosewood handle makes this knife the lightest and easiest to use from those we have reviewed.
- A pristine natural magnolia saya cover comes with the knife, making it easy to carry around with you wherever you go.
- Used extensively by professional chefs, this knife is a real piece of art in terms of its craftsmanship. When you hold it in your hand it feels very light, but don’t let that fool you, since it easily cuts through almost anything!
Yoshihiro Damascus Gyuto Japanese Chef’s Knife
Overview
The Yoshihiro Damascus Gyuto Japanese Chef’s Knife is exquisitely made and makes for a great gift. It is very sharp, and holds its edge with minimal rolling or chipping, meaning that you don’t need to sharpen it frequently.
The lightest of all the knives we have reviewed, this Yoshihiro is super easy to handle and make precise cuts with. It gives a very nice sensation of complete balance in your hand, and its saya cover makes it easy to cover and store in any drawer.
Pros & Cons
- The blade is formed of a VG-10 stainless steel core which is very sharp and very thin and can slice through almost any ingredient you put in front of it.
- Stain and rust-resistant due to its outer Damascus steel, you never have to worry about leaving the knife wet for prolonged periods of time.
- Comes with an exquisite magnolia knife sheath saya that makes it super easy to transport or store in a drawer.
- Hammered texture of the blade isn’t only aesthetically pleasing, but it also contributes to the functionality of the knife by eliminating friction and preventing food from sticking to the blade.
- The traditional Japanese handcrafted octagonal Shitan Rosewood handle is sturdily fixed to the knife with a double bolster which gives you both great balance and perfect comfort during use – you never get tired of cutting with it!
- Extremely easy to use and maneuver to make precise cuts due to its low weight.
- Even though the knife is supposed to be a double bevel knife, we noticed that one side of its cutting edge appears to be less sharp than the other. You can, however, easily sharpen it if desired.
Miyabi SG2 Japanese Chef’s Knife
– Our TOP Choice – The BEST
Top Features
- This handcrafted chef’s knife has the most beautiful handle we’ve reviewed, made of one of the most prized materials, Karelian Birch, which also happens to be the only wood ever used in a Fabergé egg (only 57 survive today!)
- 101 layers of steel are used to create this knife, giving it incredible durability, strength and resistance, including a special ice-hardening process.
- The blade itself is beautiful, the Damascus pattern on it is simply stunning. And what’s more, the blade maintains its quality through repeated and prolonged use!
Miyabi SG2 Japanese Chef’s Knife
Pros & Cons
- The blade is formed of an SG2 micro-carbide powder steel that is cladded with 100 layers of steel, making this knife tough as nails and sharp enough to cut through anything.
- An innovative ice-hardening process is used in its manufacture to provide long-lasting durability and sharpness.
- The Damascus flower pattern gives this knife a taste of Japan and reminds one that it is descended from the same manufacturing process as the samurai swords of old.
- If the blade is impressive, you have yet to see the handle… made out of the striking Karelian Birch, which is the only wood ever used in Fabergé Eggs (of which there are only 57 left), it is both elegant, slip-resistant and feels balanced in your hand.
- Cutting with this knife is extremely easy, and the weight of it only gives you more control and precision.
- The bevel is incredibly sharp (9.5-12°) and you can feel the power of the hand-sharpened edge into every ingredient it touches.
- The grip of the knife and the weight are extremely well balanced, so even though it is heavier than other alternatives, it feels like the easiest knife to use when cutting.
- If you especially care about having the best of the best, this is our top recommendation for your kitchen, to impress your guests, whoever they happen to be!
- It’s expensive… but well worth it! 🙂
High End Japanese Chef Knives Buying Guide – What to Consider When Choosing Your Knife
There are 5 big differentiating factors for High-End Japanese Chef Knives. They are as follows:
- Type of Knife
- Steel Type
- Blade Style
- Handle Type
- Construction
We will explore each one in more depth to help you make the right buying decision for you.
1. Type of Knife
Japanese knives come in a series of different types. The two most popular and versatile are the Gyuto (literarily “beef-sword”, the traditional chef knife) and the Santoku (literarily “three-virtues”, the traditional chef knife). They are versatile, all-purpose knives.
The Gyuto is the most popular Japanese knife in the West and it’s frequently used by top chefs. Usually, it has a sharper pointier tip than the Santoku, and has greater curvature. It can be used for rock chopping, slicing through meats, vegetable chopping and more.
Global Model X Japanse Chef’s Knife
Best Value For Money Gyuto
The Santoku, on the other hand, is the most popular knife in traditional Japanese homes. It is primarily used to cut fish and vegetables. These knives are generally flatter than the Gyutos and have a less pointy tip. This makes them more likely to get damaged by rock chopping. Nevertheless, their flatter shape makes them easier to manuever, your wrist stays in a more natural position and you don’t need to raise your shoulder as high when cutting.
Zelite Infinity Alpha-Royal Series Japanese Santoku Chef Knife
Best Santoku
Both the Gyuto and the Santoku have a double bevel (or “Western”) blade styles, which taper symmetrically on both sides of the cutting edge, and can therefore cut equally well with both sides. This makes them easier to use in general.
Other high-end Japanese knife types with a double bevel blade style include the following: Nakiri, Petty, Sujihiki, Hankotsu, Chukabocho. These are less popular, and sometimes more difficult to use.
On the other hand, we have knife types that have a single bevel blade style (the traditional Japanese blade style). These are usually more difficult to use, and best for professional chefs or specific applications. The most popular out of these are the Yanagiba (literarily “willow blade”, most popular knife for cutting fish) and the Kiritsuke (a hybrid between the Yanagiba and the Usuba). Apart from these, you can also find the following: Deba, Usuba, Mukimono, Hamokiri, Magurokiri, Honesuki, Sobakiri, Unagisaki.
KATSU Kiritsuke Japanese Chef Knife
Best Kiritsuke
So for those who are acquiring their first high-end Japanese Chef Knife, it’s highly recommended to purchase a Gyuto or a Santoku, with a Gyuto taking preference over a Santoku.
If you’re more advanced and want to experience a blade that is closer to traditional Japanese style, a Santoku can be the right choice. For those of you who are real chefs, you can explore the other, lesser-known types as well!
2. Steel Type
The big choice you have here is between carbon steel and stainless steel. The steel used will have a big impact on price, and the defining characteristics are usually toughness, sharpness, edge life, edge quality, and ease of sharpening.
Stainless steel is usually more resistant to breaking or chipping, but less sharp than carbon steel. This means that stainless steel is more durable, and the edge is likely to last longer without requiring sharepning.
Global Model X Japanse Chef’s Knife
Stainless Steel Chef Knife
Carbon steel, on the other hand, is much sharper, harder but at the same time more brittle and corrodes more easily. It’s easier to sharpen, but it will require more frequent sharpening to make sure your knife stays at its best. Carbon is also usually superior to stainless steel when it comes to aesthetic design and looking most like traditional Japanese katana swords.
Zelite Infinity Alpha Royal Series Gyuto Japanese Chef Knife
Carbon Steel Chef Knife
So if having a more powerful, awesome-looking knife is what you’re after and you’re happy to pay a higher price for it and sharpen it more frequently, then carbon steel is recommended over stainless steel. If you want something that you’re going to use very frequently and that is low maintenance, stainless steel is to be preferred.
3. Blade Style
Japanese blades have two styles: double bevel (traditional Western) and single bevel (traditional Japanese).
The double bevel tapers symmetrically on both sides of the cutting edge like most Western knives. This means that you can easily cut with both sides, making it a lot easier to use. Imagine the cutting angle forming on both sides of the cutting edge of the knife. Due to its ease of use, the double bevel is recommended for beginners.
MIKARTO Japanese Chef Knife Shokunin Series X
Double Bevel Knife
The single bevel, on the other hand, is the traditional Japanese choice. Here the cutting angle forms on one side of the cutting edge only… if you turn the knife on the other side, you will not be able to cut as well. They can make very detailed cuts and give much higher precision if you know how to use them. However, they are less beginner-friendly and overall recommended more for experienced cooks or chefs.
KATSU Kiritsuke Japanese Chef Knife
Single Bevel Knife
4. Handle Type
Here too, we have two primary factors to consider: Western handles & Traditional Japanese handles.
Western handles are typically heavier than Japanese handles, but smaller in volume. This is largely due to the fact that the have a bolster and a full or partial tang. If you enjoy cutting with a japanese knife that is more handle-heavy or you prefer using a grip that’s closer to the blade, a Western handle is a great choice.
Western handles are also more durable, usually made of steel, or synthetic or resin-cured wood that is non-porous and lasts a longer time. In addition, they feel sturdier in your hand, and you never get the sensation that they may come off, due to the full or partial tang that is often incorporated in the design.
So to speak, Western handles are the handles you’re already used to seeing on knives that you may be using in the West. If you’re a beginner and this is your first Japanese Chef Knife, consider getting a Western handle.
Zelite Infinity Alpha Royal Series Gyuto Japanese Chef Knife
Our Favorite Western Handle
On the other hand, Japanese handles are made of ho wood and fitted with a hidden tang. The fitting isn’t as sturdy as for Western handles, and the handle often has to be replaced over time because it is more porous and degrades more easily. Nevertheless, the hidden tang allows for easy replacement when needed.
A great benefit of Japanese handles is their aesthetic. They are lightweight, blade heavy, with larger volume and surface area, and often are made of more decorative woods such as ebony, cherry or chestnut. They usually come in an octagonal shape for a sturdier grip, which, let’s face it, looks cool and distinctive.
If you desire a Japanese Chef Knife with a lighter handle which offers a larger surface area to grip and love the aesthetic of it without minding the requirement of changing the handle every now and then, then a Japanese handle is perfect!
Yoshihiro Damascus Gyuto Japanese Chef’s Knife
Our Favorite Traditional Japanese Handle
5. Construction
When it comes to construction process, you’ve got to choose between monosteel blades and multi-layer (or laminated) steel blades.
Monosteel blades usually have greater durability, are easier to maintain and are resistant to rust. They come in three main types: Zenko (stamped out blades), Honyaki (forged down from carbon steel via differential hardening) and forged down from a billet without any differential hardening.
The downside of monosteel blades is that they’re harder to sharpen, they’re thinner usually, and they’re not as sharp. Of course, all this means that they’re also usually cheaper!
Global Model X Japanse Chef’s Knife
Our Favorite Monosteel Chef Knife
Multi-layer steel blades are more expensive and higher-end usually. They will be sharper and will cut more efficiently. They’re of 3 different types: awase (mixed steel), kasumi (a term that refers to the misty look of iron after sharpening), and hon-kasumi (high-quality kasumi).
All laminated blades have a central piece of hard-cutting steel (called the hagane) and soft cladding on the outside (called the jigane). They will both be made of either carbon steel or stainless steel. The combination of carbon steel and stainless steel can make the external part of the knife corrosion-resistant, while the central cutting part stronger due to high carbon steel.
It is important to note that laminated blades are ore expensive. Especially if you want to go for a stainless steel cladding on top of a high carbon steel core, due to difficulties in manufacturing, you need to be prepared to pay top dollar. Nevertheless, this version obtains the best of both steel types – durability and corrosion resistance, and high cutting power and strength.
Miyabi SG2 Japanese Chef’s Knife
Our Favorite Multi-Layer Steel Chef Knife
Overall, if you want a Japanese chef knife that is easy to maintain then consider buying a monosteel one.
If you’re looking for something more traditional, with better aesthetic appeal and stronger cutting properties, go for a multi-layer steel construction approach.
Best Japanese Chef Knives – Short Review
The most important factors when choosing the best Japanese chef knives to impress your guests are the type of knife, steel type, blade type, type of handle and construction process.
To make the choice easy for you, we’ve provided you with the top 7 best Japanese chef knives to choose from which we have reviewed in-depth, and also provided an in-depth buying guide so that you can understand the role each one of the factors plays.
Let us know below which knife you chose and why, or let us know if you’d like to ask any questions about any of the knives presented! 🙂
| MIKARTO Japanese Chef Knife Shokunin Series X | ||
| KATSU Kiritsuke Japanese Chef Knife | ||
| Zelite Infinity Alpha-Royal Series Japanese Santoku Chef Knife | ||
| Zelite Infinity Alpha Royal Series Gyuto Japanese Chef Knife | ||
| Global Model X Japanse Chef's Knife | ||
| Yoshihiro Damascus Gyuto Japanese Chef's Knife | ||
| Miyabi SG2 Japanese Chef's Knife |
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