10 bestJapanese Chef Knivesof June 2025
112M consumers helped this year.
1
MITSUMOTO SAKARI 9 inch Japanese Kiritsuke Chef Knife, High Carbon Stainless Steel Kitchen Knife, Professional Hand Forged Meat Sushi Knife (Rosewood Handle & Gift Box)
MITSUMOTO SAKARI
10.0
2
MITSUMOTO SAKARI 8 inch Japanese Gyuto Chef Knife, Professional Hand Forged Kitchen Chef Knife, 3 Layers 9CR18MOV High Carbon Meat Sushi Knife (Rosewood Handle & Gift Box)
MITSUMOTO SAKARI
10.0
3
Global Santoku Fluted Knife, 18 cm
Global
9.8
4
HOSHANHO 7 Inch Japanese Chef Knife, Ultra Sharp High Carbon Stainless Steel AUS-10 Kitchen Knife, Professional Santoku Knives with Ergonomic Pakkawood Handle
HOSHANHO
9.7
5
FINDKING Dynasty Series 4PCS Kitchen Knife Set, Professional Japanese Chef Knife Set, 9Cr18MoV High Carbon Steel Blade, African Rosewood Octagonal Handle, for Meat, Fruits, Vegetables
FINDKING
9.5
Other
Master Maison- 6 Damascus Steel Fillet Knife with Full Tang Handle, Sheath, Sharpening Stone, Storage Box & Drying Cloth Aus 10 Japanese Stainless Steel Ultra Sharp Filleting & Boning Knife for Fish
Master Maison Authentic 7.5" Damascus Cleaver Knife With Full-Tang Handle, Sheath, Sharpening Stone, Storage Box & Drying Cloth | AUS-10 Japanese Stainless Steel Professional Chef Butcher Knife Set
Master Maison Premium Cleaver Knife Set | 6.5" Master Maison Supreme Series Kitchen Cleaver Knife Set With Dual Sharpener & Edge Guard | Ergonomic, Triple-Riveted Handle
Home Hero Chef Knife Ultra-Sharp Stainless Steel Kitchen Knife with Sheath - Couteau Cuisine - Knives
14% off
6
Sunnecko Damascus Chef Knife 8 inch - Ultra Sharp Japanese Chef Knife,67-Layer Damascus Kitchen Knife,Full Tang Ergonomic Handle,VG-10 Super Steel Cutting Core,Rustproof,Anti-Corrosion,Gift Box
Sunnecko
9.2
7
Global Knives Cooks Knife 20 Cm
Global
9.0
8
Shun Cutlery Classic Blonde Chef's Knife 8”, Thin, Light Kitchen Knife, Ideal for All-Around Food Preparation, Authentic, Handcrafted Japanese, Professional Chef Knife
Shun
8.7
9
Shun Sora 8 inch Chef Knife, NSF Certified Cutlery Handcrafted in Japan, VB0706, Black
Shun
8.5
10
Japanese Chefs Knife Set, 8" Chef Knife & 7" Santoku Knife & 5" Utility Knife,High Carbon Stainless Steel Sharp Paring Kitchen Knife with Ergonomic Handle,Kitchen Gadgets for Women & Men with Gift Box
HolaFolks
8.2
Related Reviews You Might Like
A Guide to Selecting the Best Japanese Chef Knives
Choosing a Japanese chef knife is an exciting journey because these knives are known for their sharpness, craftsmanship, and precision. The right knife can make cooking more enjoyable and efficient, but with so many options, it’s important to understand what makes each knife unique. When picking a Japanese chef knife, think about your cooking style, the types of food you prepare most often, and how comfortable you are with knife care and maintenance. By focusing on the key specifications, you can find a knife that feels like an extension of your hand and suits your kitchen needs perfectly.
Blade Material
Blade material refers to the type of steel or alloy used to make the knife blade. This is important because it affects sharpness, edge retention, ease of sharpening, and resistance to rust. Japanese knives are often made from high-carbon steel, stainless steel, or a combination. High-carbon steel blades are extremely sharp and easy to sharpen, but they can rust if not cared for properly. Stainless steel blades are more resistant to rust and staining, but may not hold an edge as long as high-carbon steel. If you want a knife that stays sharp and you don’t mind a bit of maintenance, high-carbon steel is a great choice. If you prefer something lower maintenance, stainless steel is better. Think about how much time you want to spend caring for your knife and how important sharpness is to you.
Blade Shape and Style
Blade shape and style refer to the design and intended use of the knife. Common Japanese chef knife styles include Gyuto (all-purpose), Santoku (general use, shorter and lighter), Nakiri (vegetable chopping), and Deba (fish and meat). The shape affects how you cut and what foods the knife is best for. Gyuto knives are versatile and good for most tasks, while Santoku knives are great for slicing, dicing, and mincing. Nakiri knives excel at chopping vegetables, and Deba knives are designed for fish and meat. Choose a blade shape that matches the foods you prepare most often and the cutting techniques you use.
Blade Length
Blade length is the measurement from the tip to the heel of the knife. This matters because it affects control, versatility, and comfort. Japanese chef knives typically range from 6 to 10 inches. Shorter blades (6-7 inches) are easier to control and better for smaller hands or precise tasks. Medium blades (8 inches) are the most versatile and suitable for most home cooks. Longer blades (9-10 inches) are great for large quantities or bigger ingredients but can be harder to handle. Pick a length that feels comfortable in your hand and matches the size of your cutting board and the foods you usually prepare.
Handle Type
Handle type refers to the material and shape of the knife handle. Japanese knives often have either traditional wooden handles (Wa-handle) or Western-style handles. Wooden handles are lightweight and offer a traditional feel, but may require more care to prevent cracking. Western handles are heavier and often more ergonomic, providing a secure grip. The handle shape and size affect comfort and control, especially during long cooking sessions. Try to choose a handle that feels comfortable and secure in your hand, and consider how much maintenance you’re willing to do.
Edge Grind
Edge grind describes how the blade is sharpened. Japanese knives often have a single bevel (sharpened on one side) or a double bevel (sharpened on both sides). Single bevel knives are extremely sharp and precise, ideal for specialized tasks like sushi, but require more skill to use and sharpen. Double bevel knives are more versatile and easier for most people to use and maintain. If you’re new to Japanese knives or want an all-purpose tool, a double bevel is usually the best choice. If you’re interested in traditional Japanese cooking or want to try specialized techniques, a single bevel might be worth exploring.
Weight and Balance
Weight and balance refer to how heavy the knife feels and how the weight is distributed between the blade and handle. This affects comfort, fatigue, and control. Lighter knives are easier to maneuver and cause less fatigue, while heavier knives can make cutting through tough ingredients easier. Balance is a personal preference—some people like a blade-heavy knife for chopping, while others prefer a handle-heavy or perfectly balanced knife for general use. Try to pick a knife that feels comfortable and balanced in your hand, as this will make cooking more enjoyable and reduce strain.
Best Reviews Guide Newsletter
Get exclusive articles, recommendations, shopping tips, and sales alerts
Sign up for our newsletter to receive weekly recommendations about seasonal and trendy products
Thank you for subscribing!
By submitting your email address you agree to our Terms and Conditions and Privacy Policy