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The Best Japanese Chef Knives Reviews

The Best Japanese Chef Knives Reviews

Have you ever used a real Best Japanese chef knives? With a little practice, you can handle one of these beautiful pieces of steel art like a conductor directing with a wand.

 Allow’s come to it. Kick back and also identify which some of our best 10 is the ideal Japanese gourmet chef’s blade for you.

 – The Shun Classic VG Max is made with a special steel formulation that will stand up to rust practically forever. Lefties can use it, but righties will really love the special handle design.

 – Dalstrong’s Shogun Series Santoku blade is actually excellent for cutting due to its own rather versatile cutter and also truly pointy bevel. It’ll manage all type of cutting, chipping as well as various other jobs you will generally perform with a gourmet chef’s blade. However, its own toughness really sparkle with when creating slim, accurate pieces.

 – Beginners will definitely adore the Tojiro DP Gyutou gourmet chef’s blade for its own flexible cutter intensity as well as heft. Everybody else will certainly enjoy it for its own cost. Tojiro made use of a less costly steel for the cutter and also a more affordable plastic for the take care of, yet they produced an excellent, reliable blade for lower than $100.

Top 10 Best Japanese Chef Knives for the cash:

 Listed below are actually the 10 ideal, along with every one of their great components as well as excellent concepts.

1. Shun Classic VG Max Chef Knife


 – Patented steel formula possesses extra tungsten for more hardness and extra chromium for higher corrosion resistance

 – 16-degree edge holds sharpness longer than more obtuse angles

 – Pakkawood handle has a raised design to fit into the curl of the fingers for comfort and better control

 – Weighs 7- 1/4 ounces, which is a nice weight for most people

 Design And Usability

 The blade has a great all-purpose design which makes it useful for all kinds of food preparation. This versatility and its durability makes it the best Japanese chef’s knife with an 8 ″ blade for the home kitchen.

 We like the special raised “D” embossment on the handle. You’ll like it too if you’re right-handed. This knife is made for righties, and there is no left-handed option.

 Quality And Performance

 Its blade is made of 69 layers of the specially formulated steel. That gives the blade a very fine grain. The blade blank is then heat-treated for amazing hardness.

 It’s that hardness that allows the blade to keep a razor’s edge for so long between sharpenings.

 The slightly curved blade is made for slicing. It works great for rocking as well, but not quite as well as a knife with a more curved blade.

 Pros/ Cons

 – Very hard blade

 – Holds an edge for weeks of daily use

 – Very corrosion-resistant

 – Comfortable handle

 – Designed for right-handed chefs

2. Dalstrong Shogun Series Santoku Japanese Chef Knife


 – Damascus steel blade is nitrogen-cooled after heat treating for a very hard, yet slightly flexible blade

 – Eight-degree edge is extremely sharp for one-pass slicing

 – Fiberglass-resin handle is comfortable and supremely stain-resistant

 – A total weight of 8- 1/2 ounces is what you find in professional kitchens

 Design And Usability

 With such a finely angled blade, we made sure there weren’t excessive complaints about chipping. The blade is strong enough to hold up through normal use, but you have to understand that normal use for this kind of knife means avoiding hard things, like bones and fruit pits.

 The design itself makes it very comfortable to hold and work with. It’s best for slicing, due to the blade’s sharpness and its straighter profile.

 Quality And Performance

 We vote this the best Damascus Japanese chef’s knife.

 The blade’s mild flexibility is great for cutting filets. It’s not so flexible that you can’t use it for all other slicings.

 As with all other Santoku knives, its made with chopping and mincing in mind. It excels in these areas, but it’s not as good for rocking through food as traditional chef’s knives.

 Pros/ Cons

 – Hard, slightly flexible blade

 – Very sharp edge

 – Ergonomic, durable handle

 – Great for slicing, chopping and mincing

 – Rounded sheepsfoot blade tip is safer than regular chef’s knives

 – Not ideal for the rocking method of chopping

 – Can not be sharpened with most sharpeners, due to the sharp angle. It would be best to learn how to hand-sharpen

 3. Tojiro DP Gyutou Japanese Chefs Knife


 – High-carbon steel is affordable, but still resistant to rust and breaking

 – Honed at the factory to about 15 degrees, which is great for preventing damage to the edge

 – The polypropylene handle isn’t glamorous, but it’s light and sturdy

 – Weighs eight ounces– a good weight for all-around use

 Design And Usability

 This knife is designed to be affordable and practical in the home kitchen. That usability and durability, combined with the nice price, makes it the best Japanese chef’s knife under $100. The handle isn’t the most comfortable, but any size hands can use it for extended periods without fatigue.

 Even though the blade isn’t made with expensive steel, it is easy to sharpen. You can use an electric or handheld sharpener with fine results. We think this would be a great first Japanese chef’s knife for anyone on a budget.

 Quality And Performance

 You can do it all with this one. That’s the advantage of non-specialized design. It’s even better for rocking than the Shun VG Max Classic and the Dalstrong Santoku.

 Another advantage is that the blade isn’t so sharp. It’s good for a beginner who doesn’t yet understand the importance of avoiding hard pieces of food, like bones.

 It can be sharpened thousands of times to keep that nice, all-purpose edge.

 Pros/ Cons

 – Affordable.

 – Easy to sharpen.

 – All-purpose.

 – Not as sharp as other Japanese chef’s knives.

 – The blade isn’t as resistance to rust, either.

4. Shun Premier 7-in Santoku Japanese Chef Knife.


 – Made of the same high-tungsten, high-chromium VG Max steel as the Shun Classic for superior strength and sharpness retention.

 – Hammered finish keeps foods from sticking to the blade.

 – 16-degree bevel on edge is very sharp.

 – Pakkawood handle won’t stain like wood handles can.

 – 5- 1/2 ounces– very light for that authentic Japanese chef’s knife feel.

 Design And Usability.

 The basic design of the blade is very similar to the Shun Classic’s, so it offers the same all-around practicality.

 The Premier has a few key differences that make it better for chopping: It’s an inch shorter, has a quicker taper and has a hammered finish to prevent sticking. It’s the best chopper in this Japanese chef’s knife review.

 Quality And Performance.

 We’ve never seen such an involved blade manufacturing process. The blade is made of 69 layers of steel.

 It’s made for chopping, but it slices very well too.

 Pros/ Cons.

 – Very strong.

 – Perfect taper for rocking.

 – Excellent edge retention.

 – Very resistant to corrosion.

 – The only thing that keeps this from being the best all-around chef’s knife is the taper that makes it such a good chopper also makes it less than ideal as a slicer.

 5. Yoshihiro VG10 Damascus Gyuto Japanese Chef Knife.


 – Blade is constructed of 16 layers of steel. The centre is stainless, and the outer layers are hammered in the Damascus fashion for a strong, durable blade.

 – 15-degree edge bevel is sharp and doesn’t ding easily.

 – Genuine mahogany handle is gorgeous and resistant to staining.

 – It weighs just under seven ounces, which is light enough to be considered a true Japanese chef knife and heavy enough to be comfortable for the beginner.

 Design And Usability.

 The taper is just right for all cooking tasks, but it would take some practice to chop with such a long knife. The mahogany feels good in the hand.

 Quality And Performance.

 Damascus steel is known for its resistance to rust. It will hold up for many years, even when neglected a bit. You should still handwash it.

 This is probably the best knife for making perfect slices of meat. It’s tapered well enough for rocking and chopping, too.

 If you want a professional Japanese chef’s knife and don’t mind putting in some practice to get used to that extra length, this may be perfect for you.

 Pros/ Cons.

 – Excellent rust-resistance.

 – Great for slicing meat.

 – Beautiful mahogany handle.

 – That extra length may take some getting used to.

 6. Miyabi Birchwood SG2 Chef’s Knife.


 – 100-layer blade, which has a centre of carbide steel and outer layers of Damascus steel, is ice-hardened after heat treating for an incredible hardness and unbelievable edge retention.

 – The edge bevel is 12 degrees for precise slicing and carving.

 – Birchwood handle adds a touch of elegance, and the smooth finish feels good during long periods of use.

 – The 8″ knife we tested weighed about 7- 1/2 ounces, but other lengths are available. 7- 1/2 ounces is a good weight for the beginner and the pro.

 Design And Usability.

 This one has a thin blade and a sharp bevel. That means it’s really good for precision work, like making thin slices of just about anything, but it isn’t the best for carving.

 You can mince like a pro with the gently tapered blade. Most of the taper is toward the tip, so you may need some practice to get used to doing the actual chopping pretty close to the heel of the blade. Once you get the hang of it, this is a great Japanese chef’s knife.

 Quality And Performance.

 Those 100 layers of steel are very strong. It’ll hold an edge. You’ll need some skill when you actually do have to sharpen it if you want to maintain that acute bevel.

 You can always have it professionally sharpened. Or you can invest in a good knife sharpening kit and check out some YouTube videos on the subject.

 Pros/ Cons.

 – Very strong blade.

 – Stands up to corrosion well.

 – Razor-sharp.

 – This is among the most expensive Japanese chef’s knives we’ve seen.

 7. Mac Knife SK-65 Superior Santoku Japanese Chef Knife.


 – High-carbon steel is strong, rust-resistant and makes an affordable knife.

 – 15-degree bevel is sharp, holds an edge for a long time and is hard to ding.

 – Pakkawood handle is attractive and resilient.

 – At nearly nine ounces, this heavy knife is good for the beginner, but a pro will likely find it to be too heavy.

 Design And Usability.

 Here’s a good Japanese chef’s knife for the beginner. You really need to feel some heft in your hand when you’re getting used to using this kind of knife.

 The blade has a nice taper that starts about halfway up the blade. Even a novice can chop consistently and efficiently with such a blade.

 Quality And Performance.

 The high-carbon steel of the blade isn’t the most resistant to rust or bending, but this knife was made to be affordable for everyone. It won’t rust for many years if you hand wash and dry it soon after each use.

 You can perform any cooking task with this one. Some pros even like it as a carving knife. They don’t want to risk dinging the edge of the expensive knives they use for mincing and slicing.

 Pros/ Cons.

 – Affordable.

 – Perfect for beginners.

 – Tough.

 – Not the best steel.

8. Issiki Cutlery Gyuto Japanese Chef’s Knife


 – High-carbon steel is pretty durable and easy to sharpen.

 – 15-degree bevel is good for all purposes.

 – Pakkawood handle looks great, and it keeps the cost of the knife down.

 – Just under seven ounces– A true, quality Japanese chef’s knife.

 Design And Usability.

 This one is also good for the beginner, but it’s a step up from the Mac that we reviewed above.

 The taper here is much longer, and the blade is thinner. You have a more obtuse bevel on the blade, so you can carve, chop and do anything else with it. You can really get a feel for using a Japanese chef’s knife by using this one.

 It’s lighter than the Mac, too. Weight is one thing you’ll find differences between this type of knife and regular chef’s knives.

 Quality And Performance.

 Keep a good edge on the blade, and it will make you happy. Isn’t that the point of a chef’s knife?

 Pros/ Cons.

 – Good for beginners and intermediate-level chefs.

 – Lightweight.

 – Easy to sharpen.

 – Not quite at the pro level.

 – It takes special attention to cleaning, drying and storage if you want this knife to last a lifetime.

 9. Tojiro DP Santoku Japanese Knife.


 – VG-10 steel is good for anyone who has little practice sharpening blades, but not the most resistant to rust.

 – 15-degree edge is what most people are already used to with regular chef’s knives, so there isn’t much of a learning curve.

 – Plastic handle may feel familiar in your hand, and it is very durable.

 – Seven ounces is a good weight for the amateur and the pro.

 Design And Usability.

 At first, this knife looked like the average, run of the mill chef’s knife to us. What makes it Japanese?

 Well, we took a closer look at the blade. If you’re just learning, you’ll like the smoothness you’ll feel when you rock the blade through veggies.

 It weighs seven ounces. That’s heavy enough to actually feel something in your hand. That’s also light enough for precision slicing.

 Quality And Performance.

 It’s not the best for carving, but you can breeze through all kinds of prep work with it. And all it takes is a few swipes with a sharpening steel to polish the edge. This is a quality Japanese chef’s knife that’s just as at home in a pro kitchen as it will be in yours.

 Pros/ Cons.

 – Nice blade taper.

 – Durable handle.

 – Those big rivets in the handle may rust if you’re not careful to keep the handle dry.

 10. Miyabi Fusion Morimoto Edition Chef’s Knife.


 – VG-10 steel retains its edge very well. The blade is hardened to a Rockwell rating of 60, which is very hard to bend.

 – 12-degree edge is super sharp.

 – Glass-enhanced POM handle is a step up from polypropylene, and it’s designed for a comfortable grip during extended use.

 – Nearly 10 ounces, which is heavy and feels good in the hand.

 Design And Usability.

 OK, so we snuck in a 10″ knife. We love this one. And that extra length can come in useful for carving.

 It does have a very sharp blade, which can be dented at the edge if you’re not careful, but the hardness of these steel is very forgiving. Just make sure you have a good sharpening steel to take care of the occasional ding.

 Quality And Performance.

 Take care of this knife, and it will last forever. We recommend storing this knife on a magnetic knife holder. That way, you have some air circulation to keep it dry and free of rust.

 Long knives like these are ideal for chopping, but you can do it with some practice. Even a novice can carve with these ten inches.

 Pros/ Cons.

 – Nice long blade can come in useful.

 – Sharp edge.

 – Comfortable handle.

 – Those extra two inches can be a little too much for some.


 The Dalstrong chef’s knife is great for anyone who does a lot of slicing. Tojiro’s Santoku knife is a good affordable option for the masses who need a great chef’s knife under $100.

 You’re really going to enjoy the way these knives work. Their sharpness, lightness and ease of use put them many levels above ordinary chef’s cutlery.

 Are you ready for the step up? Pick the one that you think is the Best Japanese Chef Knives.

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