10 Best Japanese Chef Knives 2022

We curated a list of best Japanese chef knives for the budding and professional chefs. Check it out!

Besides being known for their beautifully detailed designs, Japanese chef knives are also known for their blades that make thin and precise cuts. These essential kitchen tools boast of fine Japanese craftsmanship and unmatched precision. 

Best Japanese Chef Knives: Quick Summary

Best Japanese Chef Knives	View Japanese Chef Knives on Amazon
Shun Classic 8 inch	Check latest price
Miyabi 8 inch Chef’s Knife	Check latest price
Shun Premier 8 inch Chef’s Knife	Check latest price
KUMA Professional Damascus Knife – 8 Inch Japanese Chef Knife	Check latest price
Global 8 inch Chef’s Knife	Check latest price
YOSHIHIRO NSW Gyuto Japanese Chefs Knife 8.25 inch	Check latest price
Kyoku Daimyo Series Chef Knife	Check latest price
Tojiro DP Gyutou 8.2″ Chef’s Knife	Check latest price
Shun Pro 6-1/2-Inch Usuba Knife	Check latest price

You might be wondering what sets Japanese chef knives apart from other kitchen knives. Well, these knives are made from harder steel and have a much thinner and lighter blade. 

Whether you are a professional chef or a budding amatuer, Japanese knives are one of the best choices for kitchen knives. These magnificent blades are believed to enhance the flavours of the dish, while preserving the ingredients, 

• Related: Best Cutting Board for Japanese Knives

With so many Japanese chef knives available in the market, it can be a tough task to pick the right one. Hence, we have put together this list of some of the best Japanese chef knives for you to choose from!

How did we choose the best Japanese chef knife?

Our team of in house experts went over 30 different Japanese chef knives and rated them on craftsmanship, precision, and quality. After careful deliberation, we have put together this list of the best Japanese chef knives. 

While researching, it was found that the Shun Classic 8 inch knife is currently the best available Japanese chef knife in the market. It has exquisite precision while cutting and has a good weight, making it ideal for cutting vegetables or meat.

Top Japanese Chef Knives

Shun Classic 8 inch

The Shun Classic 8 inch chef’s knife is the embodiment of the phrase “tiny but mighty”. It is one of the best Japanese chef’s knives and is suitable for both professional and amateur chefs.

It was one of the very first Japanese chef knives that was put on the market for North American chefs. 

It comes with a precision forged carbon stainless steel blade that is suitable for just about any culinary challenge, right from slicing fish to mincing herbs. 

The blade is coated with 33 layers of stainless steel which gives it a stainless damask look. This also prevents food from sticking to the blade.  

The wooden handle allows the user to have a comfortable grip while using it and has a comfortable offset steel cushion.

Pros:

• The blade comes coated with 33 layers of stainless steel 
• Can be used to cut anything
• Suitable for everyone
• Lightweight 

Cons:

• Very expensive
• Needs extra care while washing and storing (Must be hand washed, stored in  its cover, etc)

Miyabi 8 inch Chef’s Knife

Another popular Japanese chef’s knife is the Miyabi 8 inch chef’s knife. This tool is an example of the finest Japanese craftsmanship. 

Besides being an absolute stunner, this knife has a flower Damascus pattern that makes this knife durable. 

This knife has an authentic thin Japanese blade that is handcrafted to cut through a variety of ingredients.

Pros:

• Affordable
• Comfortable handle
• Lightweight 
• Durable

Cons:

• None

Shun Premier 8 inch Chef’s Knife

The Shun Premier 8 inch Chef’s Knife is a premium blade that hails from Seki City, Japan. 

This heat treated knife has a tsuchime (hammered) finish which allows food to be released easily while cutting. It  is made of VG-MAX fine grained steel which is a fine quality material. 

This hand sharpened and handcrafted knife has a Pakka Wood handle that gives the user a comfortable grip and makes it easy to use. 

Pros:

• The razor sharp blade can be used to cut anything
• Suitable for everyone
• Lightweight and agile
• Has a comfortable grip
• Has a tsuchime finish that ensures that food doesn’t stick to the blade while cutting
• Durable

Cons:

• Very expensive
• Needs extra care while washing and storing (Must be hand washed, stored in  its cover, etc)

KUMA Professional Damascus Knife – 8 Inch Japanese Chef Knife

Another exquisite addition to your kitchen is the KUMA Professional Damascus Knife. 

This blade is forged with 67 micro layers of pure Japanese VG-10 Core Damascus Steel. Since it is heat treated it is very durable as well. 

The V shaped sharpening technology ensures that the blade doesn’t dull quickly and can be used for comfortably to slice through ingredients. The G10 handle fits into the palm of the user comfortably and offers the right balance when in use. 

Pros:

• The sharpening technology ensures that the blade remains razor sharp for a long time
• Lightweight and agile
• Has an ergonomic handle that provides a comfortable grip
• Resilient and durable

Cons:

• Very expensive
• Needs extra care while washing and storing (Must be hand washed, stored in  its cover, etc)

Global 8 inch Chef’s Knife

Designed by Komin Yamada, this chef’s knife is made of Cromova 18 stainless steel. This is a steel that is the result of a special mixture of molybdenum, vanadium and chromium. The high chromium content makes this knife resistant to rust and staining. 

The razor sharp edge retains its sharpness well so that you don’t have to spend more time sharpening the blade than using it. The straight edge of the blade makes the knife razor sharp for longer. 

Pros:

• Has a straight edge blade that retains sharpness
• Lightweight and agile
• High chromium content makes it resistant to rust. 
• Resilient and durable

Cons:

• Very expensive

YOSHIHIRO NSW Gyuto Japanese Chefs Knife 8.25 inch

The Yoshihiro NSW Gyuto Japanese Chefs knife is made with 46 layers of VG 10 Damascus stainless steel and has a blade length of 8.25 inches.

The knife has an exceptional hardness that has led to a thinner cutting edge. This makes the knife razor sharp and capable of cutting through any ingredient. 

The knife comes with a Japanese style shitan rosewood handle that adds to the aesthetic. 

Pros:

• The blade comes coated with 46 layers of stainless steel 
• Can be used to cut anything
• Has a razor sharp edge that doesn’t dull quickly

Cons:

• Very expensive
• Needs extra care while washing and storing (Must be hand washed, stored in  its cover, etc)

Kyoku Paring Knife – 3.5″ – Shogun Series

Designed with ultra premium stainless, 33 layer Damascus steel, the Kyoku Paring Knife is a must have in every kitchen. This 3.5 inch blade is curved, making it perfect for peeling and cutting fruit. 

The handle is highly impervious to heat and moisture. The engraved mosaic pin on the handle adds a touch of luxury to the knife. The blade extends the entire length of the handle and this helps the knife withstand everyday use. 

Pros:

• The blade is made of 33 layers of Damascus steel 
• Lightweight 
• Has a Japanese VG 10 Steel core that is resistant to corrosion.
• Has lifetime warranty

Cons:

• Needs extra care while washing and storing (Must be hand washed, stored in  its cover, etc)

Tojiro DP Gyutou 8.2″ Chef’s Knife

This stainless steel chef’s knife is one of the more affordable choices on our list. The blade is stain resistant and slightly thicker than the other knives mentioned.

The razor sharp blade can cut through any kind of meat or vegetable and doesn’t dull quickly. Like most Japanese chef knives, it is advised to hand wash this knife, rather than putting it in the dishwasher. 

Pros:

• More affordable
• Razor sharp blade that doesn’t dull quickly

Cons:

• Needs extra care while washing and storing (Must be hand washed, stored in  its cover, etc)

Shun Pro 6-1/2-Inch Usuba Knife

The Shun Pro Usuba Knife is a stunningly beautiful addition to your kitchen. With its traditional Japanese single bevel edge, it is great for cutting and peeling vegetables. 

The blade is crafted from pure carbon VG-10 steel which is often referred to as “super steel”. 

Pros:

• Made of pure carbon VG-10 steel
• Resilient and durable
• Comes with lifetime warranty

Cons:

• Best suited for only cutting and peeling vegetables.
• Needs extra care while washing and storing (Must be hand washed, stored in  its cover, etc)

Best Japanese Chef Knives: FAQs

1. What Japanese knives do chefs use?

Chefs most commonly use the yanagi. This is a Japanese chef’s knife with a long blade, usually 8-12 inches long. It is used to make precise slices and are perfect for slicing ingredients like fish fillet.

2. What makes Japanese knives so good?

As compared to German knives, Japanese knives are much lighter. Also German knives tend to dull faster and need more maintenance than Japanese knives. In general, Japanese knives feel more balanced and comfortable. 

3. Why are Japanese knives so expensive?

Japanese knives can be heavy on the pocket. This is because of the high quality steel used to make them. Most use high carbon steel which makes the knives harder, more durable, and helps the blade remain sharp. In comparison, western steel is softer and not as durable. 

4. What are the different types of Japanese knives?

Based on their uses, the most common Japanese knives are of the following types:

• Gyuto (Chef’s knife)
• Santoku (multi purpose)
• Bunka (multi purpose)
• Nakiri and usuba (vegetable knife)
• Petty (paring/ utility knife)
• Yanagiba
• Deba