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The Best Japanese Chef Knives in the World: Our Recommendations and Buying Guide

Are you looking for the best Japanese chef knives in the world?

If yes…

You’re in the right place.

Nothing is as frustrating as using a blunt knife to cut or chop food in your kitchen.

Imagine cutting meat with that kind of knife. It won’t just be frustrating but also inefficient and time-consuming. It takes the best Japanese chef knife in the world to conquer your cutting and chopping needs in a professional or home kitchen.

Dating back to the 5th Century A.D., the highest quality chef knives worldwide have always come from Japan. Whether you want to work on meat, fish or vegetables, a Japanese chef’s knife is what you need to slice, chop or break it down as necessary.

Japanese chef’s knives can handle anything from filleting fish to deboning chicken to slicing veggies. You’ll learn about the different Japanese knives for chefs and how to choose the best knife in this buying guide.

Our Recommendations

Best Product Category 1

  • Winner
The Simple Song Traditional Japanese Gyuto Chef’s Knife

Simple Song is a leading manufacturer of Japanese chef knives for consumers worldwide. The Simple Song Traditional Japanese Gyuto Chef’s Knife is made from premium stainless steel.

The stainless steel blade is treated to improve its hardness and edge retention. It can be sharpened to support tasks in the kitchen. The full-tang design of the blades run the entire knife’s length into the handle. It chops and cuts fruits, meat and vegetables.

The single bevel knife edge is ground for increased sharpness and preciseness. One side of the edge is flat while the other is sharpened to 150. This is unlike a conventional compound edge usually sharpened to 300.

The sharpened edge supports cutting of food while the flat edge can help you separate sliced food. Measuring 210 mm or 8 inches, the blade can cut vegetables, slice sushi thinly or carve red meat. With proper storage and care, expect your Japanese Chef’s Knife to last long.

The full-tang traditional handle is made from Rosewood to withstand the test of time. It’s heavy, strong and durable, atop keeping its surface polished. When holding the handle and using the knife, it gives a balanced feel. Rivets on the lower side of the handle offers robust handling and balance.

Simple Song Traditional Japanese Gyuto Chef’s Knife

The Gyuto knife is a chef’s knife for cutting beef for preparing western cuisines. It’s versatile for cutting all kinds of vegetables. The knife’s long strokes deliver clean slices of sashimi. The sharp edge design is perfect for sinewy meats and the toughest of meats such as pork belly.


  • Made from high quality 420 HC stainless steel for increased durability.
  • Treated for edge retention and optimal hardness
  • Can be sharpened to a razor edge to improve cutting
  • Doesn’t oxidize with rust due to its resistance to corrosion
  • Chromium makes it stain and rust resistance
  • Increased sharpness and preciseness on the bevel edge
  • The handle is durable and withstands wear
  • Supports professional use
  • It comes with a 30-day satisfaction guarantee


  • Some users reported that it slacks in quality control
  • Not ideal for beginners
  • Runner Up
Yoshihiro Cutlery Hammered Gyuto Japanese Chef’s Knife

Yoshiro Cutlery is a brand with a focus on handcrafting high quality Japanese kitchen knives. With a history dating back many centuries ago to medieval Japanese, artisans and sword smiths handcraft the chef’s knife.

The artisans have mastered the art of handling iron, fire, and water to produce a winning master chef’s knife. Rich in about 7 centuries of intertwining tradition with an innovative modern inspiration, the knives are available in all kinds of options. They’re a true reflection of Japanese ingenuity.

The Yoshiro Cutlery Hammered Gyuto Japanese Chef’s Knife is part of the VG-10 Hammered Damascus Series of chef’s knives. The perennial best seller integrates beauty, performance, and exceptional value into its premium knife.

The Gyuto knife is popular for its versatility and has a special place in the heart of every chef. The curved blade rocks smoothly back and forth to quickly chop fish, meat and vegetables, or any other food.

Made in Japan, the Damascus VG-10 knife has 46 layers of stainless steel forged and hammered with a VG-10 Core. The hammered blade texture removes friction and prevents food from sticking onto the blade of your knife.

The conventional Japanese Wa-style ergonomic octagonal handle is lightweight for seamless handling and use. The Saya knife cover is a protective wooden sheath that offers protection. It also makes the knife appealing when in storage.

The sharp edge requires proper care and attention in the form of honing and sharpening using water whetstones only. Wash the knife immediately after cutting acidic foods and dry it.

The Yoshiro Cutlery Hammered Gyuto Japanese Chef’s Knife

The Japanese chef’s knife is versatile enough to slice, dice, and chop fresh produce, and carve a roast chicken. The Japanese chef’s knife supports both home and professional use. Choose from three sizes: 7-inch, 8.2-inch, and 9.5-inch.


  • Attractive and high-performing to deliver excellent value
  • Comes in a versatile traditional Gyuto style.
  • Forged and hammered into 46 layers
  • Easy to sharpen and care for the knife
  • Handcrafted in Japan
  • The knife is functional and attractive
  • Lightweight, ergonomic and allows for seamless use
  • Removes friction and prevents food from sticking onto the knife


  • Doesn’t support cutting nutshells, bones, and frozen foods.
  • Prolonged exposure to acidic ingredients can cause corrosion
  • Alternative
Allwin-Houseware W Professional Japanese Chef’s Knife

Allwin-Houseware W is a leading manufacturer of high quality kitchenware and utensils. It sources high quality materials to produce items that can last long. It has measures in place to ensure that all its products are top quality.

The Allwin-Houseware W Professional Japanese Chef’s Knife is handmade using premium 67-layer stainless steel. Measuring 8 inches long, the chef’s knife has VG10 super steel core for added strength and hardness.

HRC 62 Rockwell hardness ensures that your knife is of top quality and stands the test of time. It undergoes 100% quality control to ascertain it’s of premium quality. The edge is sharpened to 120 razor sharp for sharpness that lasts up to 6 months. It also improves the performance of the blades.

The ergonomic handle is made from rounded PAKKA WOOD to improve grip and reduce slips for comfortable usage. Choose from 3.5-inch, 5.5-inch, 7-inch, and 8-inch blade sizes.


  • Handmade to precision to deliver long-lasting performance
  • Strong and attractive
  • Perfect balance and superior control
  • Hard, top quality and durable
  • Sharpened for improved blade performance
  • Ergonomic handle for non-slip and comfortable use
  • Makes a perfect gift for your wife, mom, or friends


  • Some users don’t like the large print on the blade
  • Users also reported damages on the knife during shipping
  • Best Product Category 2
The TUO Cutlery Cleaver Japanese Chef’s Knife

Founded two decades ago, TUO Cutlery constantly explores techniques of production and raw materials to manufacture high quality products. It ensures each product surpasses market standards for a competitive edge.

The Fiery Phoenix Line integrates function and form to come up with a practical and attractive knife. The company is loved for its trustworthy materials, ergonomic design, and experienced craftsmanship in its range of kitchenware.

The TUO Cutlery Cleaver Japanese Chef’s Knife is available in various sizes to meet the unique needs out there. The narrow blade offers nimble movement in a functional and elegant modern knife design.

High carbon stainless steel is forged specially using a high-tech nitrogen cryogenic tempering and vacuum treatment using heat. The treatments impart durability, flexibility, strength, and optimal performance to your knife.

The edge is made from German HRC 56 on the stainless steel from a tapered high carbon fabrication on the Scale of Rockwell Hardness. It supports efficient and easy cuts. With a range of small and big culinary tasks, you’ll accomplish so much with the chef’s knife.

TUO Cutlery Cleaver Japanese Chef’s Knife

The blade is made from 66 layers of premium Japanese AUS-10 Damascus steel that’s resistant to wear and rust. The curved handle is made from PAKKA WOOD for non-slip luxurious look and feel.


  • Made in Japanese for professional use
  • Versatile to cut meat, fish and vegetables
  • Ergonomic handle support non-slip use
  • Resistant to wear and rust
  • Optimal sharpness delivers long-lived performance
  • Comfortable and durable handle
  • Comes with 100% satisfaction guarantee
  • Makes an ideal gift idea


  • The chef’s knife is costly but worth its use in a professional setting
  • Not ideal for beginner chefs

Why Choose the Best Japanese Chef Knives in the World Carefully

Japanese knives are a masterpiece in preparing Japanese cuisines and culinary art. Both amateur and professional chefs like that they’re made from top notch materials and remain sharp even after several years of use.

Your master knife is the one that finds the most use in your kitchen. The curved blade of the knife chops herbs and mincemeat. The long blade slices large to medium proteins while the handle is raised high to deliver top performance on your chopping board.

A Japanese chef’s knife can do almost everything in the kitchen, explaining its popularity among chefs. It defines a serious cook from a hobbyist.

Epic knife collections likely start from getting your hands on a Japanese chef’s knife. Unlike the western blade, it’s significantly lighter and thinner. It’s known as ‘ghuto knife’ in Japanese. The deep-bellied, and double-beveled narrows to a point.

The gyuto knife is also the “Cow Blade”, a new arrival in the roll of Japanese chefs. The best Japanese knives in the world can alter how you perceive your cooking and related skills. They’re ideal for slicing herbs

  • Cutting meat
  • Chopping nuts
  • Dicing veggies
  • Disjointing some cuts

Unlike German knives, Japanese chef’s knives blades are thinner and lighter in weight. As a result, they’re adept at fine-slicing atop being easy to handle and maneuver. The thin blades are also easy to sharpen and stay so for a long-time.

However, it lacks a wedge-like heel required to slice through an acorn squash or split chicken. The straight profiles on the edges usually don’t move smoothly as a German’s chef knife.

Detailed in design and attractive, including the cuts made, the delicate and thin blades are susceptible to breakage due to lack of proper care. Just like in 5-star sushi presentation in restaurants, they deliver thin, precise and beautiful cuts.

The aim of using Japanese chef’s knives in the world is to preserve and improve ingredients, in addition to accentuating your food’s flavor. Due to the functional nature of Japanese knives, it’s necessary to carefully choose the best chef’s knife.

What to Look for When Choosing the Best Japanese Chef’s Knife 

Japanese chef’s knives have grown in popularity worldwide over the years, especially among professional chefs. Whether you’re traveling to Japan or intend to make your order for the best Japanese chef’s knife worldwide online, you’ll find this buying guide handy.

When searching for the best Japanese chef’s knife in the world, consider the following factors:

  • Type of Knife

Chef’s knives are used for slicing herbs, dicing vegetables, cutting meat, chopping nuts, and disjointing certain cuts. Deba is a thick basic knife used for filleting and cutting fish.

Gyuto knife, just like a French knife, is a general purpose all-round kitchen knife used for jointing out chicken. The sashimi knife or yanagiba knife has a long and narrow blade ranging from 8 to 12 inches. It’s used for cutting and slicing.

Other types of Japanese chef’s knives to consider include takohiki knife with a pointy edge and square tip for cutting octopus, santoku knife and petty knife for everyday cutting needs. Usuba knife is used for preparing fruits and vegetables. 

  • Steel

Japanese knives are made from super high carbon steel (also called white or blue steel) for high-end use. They’re sharp, tough, easy to sharpen, and have high quality and edge life.

Despite being harder, they chip easily and require lots of maintenance. However, entry level knives are made from stainless steel or an alloy for rust resistance, easier maintenance, and durability. 

  • Handle

The handles are shaped for a balanced effect when in use. They’re also designed for comfort and ease of handling.

  • Use/Application

The knives are made for different purposes. Consider a deba or sashimi knife for preparing or filleting fish.

Knives with straight blades are meant for cutting meat while curved edges for preparing vegetables. Long blades handle larger food items while shorter ones work best on smaller items. 

  • Brands

Choose a popular brand for making Japanese knives. Consider Tamahagane, Nagomi, Kasumi, Masahiro, Bunmei, etc.

Other factors include size of the blade in inches, balance and weight based on your intended application.


The best Japanese chef knives in the world vary based on brand, weight, balance, intended use, type, the type of steel used, and the handle, among other factors. Choose the right Japanese knife designed to meet your unique cutting, slicing or chopping needs in the kitchen.

Visit Amazon today to find the best Japanese chef knives in the world for you to prepare food in your kitchen.

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