Best Japanese KnivesKitchen Gadgets21 Jul, 2020
One of the reasons we highly recommend Japanese knives is because of their characteristics – lightweight, extremely sharp and very low-maintenance. Most of the high-quality ones use high-carbon steel to ensure super-sharp edges that would last a long time, while others get away with stainless steel which can do the job – but with caveats. Regardless of your budget, we have a list of great knives from various Japanese manufacturers, as recommended by the pros.
The misono carbon knives are great value and have really nice fit and finish and can be easily sharpened. The Misono is just an all around good knife. One thing to be aware of is that whatever carbon steel they are using is kept secret, and it's not Hitachi White or Blue steel which are common. It will sharpen nicely but it's a little on the softer side which makes it tougher but it won't hold an edge as long. Still better than something like a Wusthof or a Mercer.
The Santoku, Honesuki and Sujihiki are also great and easily sharpened.
A 240mm gyuto is a good analogue for an 8" chef knife.