Best Japanese Knives
Kitchen 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.
Best products
Shun Classic 8” Chef’s Knife with VG-MAX Cutting Core and Ebony PakkaWood Handle; All-Purpose Blade for a Full Range of Cutting Tasks with Curved Blade for Easy Cuts; Cutlery Handcrafted in Japan
The Shun Classic 8-inch Chef's Knife is an all-purpose blade ideal for a wide variety of cutting tasks. The eight-inch length is perfect for preparing fruits, vegetables, proteins, and other foods. The wide blade keeps knuckles off the cutting board and is extra handy when transferring cut food from board to pan.
The Shun Classic 8-in. Chef's Knife is part of the Shun Classic line of tasteful and contemporary cutlery. The Shun Classic line features beautiful Damascus-clad blades and D-shaped ebony Pakkawood handles. Yet behind these handcrafted knives' beauty is function: razor-sharp blades offering top performance.
Abby Sinosa
Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife (Octagonal Ambrosia Handle) (8.25" (210mm))
The Gyuto is a Japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables. Forged and hammered with 46 layers of steel in the Damascus tradition with a VG-10 Core, this knife is complimented with a traditional Japanese style handcrafted Octagonal Ambrosia Handle. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. From dicing, slicing, and chopping fresh produce from a farmers market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
Abby Sinosa
Misono Swedish Carbon Steel Gyuto
Made using a very pure Swedish high carbon tool steel, each knife in the Misono Swedish Steel Series is very carefully hand-forged to create a masterpiece of "Hagane Hocho" that features excellent edge sharpness, very good edge retention and is easy to re-sharpen (HRc. 60).
Abby Sinosa
Tojiro DP Gyutou - 8.2" (21cm)
The Tojiro DP series is one of the Best Seller Professional Model, made with a core of VG-10 stainless steel sandwiched between a layer of softer stainless for ease of sharpening. This line is constructed with a Black Stamina wood handle and stainless steel bolster. These knives are known for their superior performance for the price.
The Tojiro DP series are the most popular knives among home cooks. It is the perfect size for the home kitchen or when cutting board real estate is at a premium.
Abby Sinosa
KATSU Kiritsuke Chef Knife - Damascus - Japanese Kitchen Knife - 8-inch - Handcrafted Octagonal Handle - Wood Sheath & Gift Box
A traditional Japanese convex grind (Hamaguri-ba) damascus blade that excels in sharpness, durability and ease of sharpening, Handcrafted octagonal ebony wood handle with buffalo horn bolster is lightweight and ergonomically welds to the hand for seamless use. Kiritsuke knives are the true multipurpose knives in Japanese cutlery, it is one of the most versatile and essential of all knives a cook can have.
