Overview
The best Japanese knives are coveted for their beautiful and detailed designs, as well as the cuts they make. Their blades are often thin and break easily if you don't care for them properly – not ideal for clumsy cooks. They allow for light, precise cuts and beautiful presentation, items you would find in a five-star sushi restaurant.
Top Pick
Here are the top 3 product that we pick out for you to help
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Best overall: Shun Cutlery Classic Western Cook's Knife
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Best long-lasting: Miyabi Chef's Knife
- Best bang for the buck: Global Model X Chef's Knife
Check out our picks for the best kitchen knives and best oyster knives.
Buying Guide
Here are all the factors that you might want to know and should know about the best japanese knives.
1. Type
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Gyuto (Chef's Knife): A favorite knife in most kitchens, a Gyuto can do most tasks. In general, they are lighter, have thinner blades, and are more angled than Western chef's knives.
Consider checking out: Best Chef's Knives.
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Santoku (Multipurpose Knife): This type is probably the most familiar knife for Western chefs. "Santoku" means three virtues or to solve three problems and can be skillfully used for many purposes such as cutting, slicing, and chopping. They are usually more compact than Gyuto and are suitable for people with small hands. It is the trump card for smaller, more delicate work.
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Nakiri (Vegetable Knife): It means "cutting greens," Nakiri is an obvious choice for precisely slicing vegetables. The flat edge ensures a clean cut and no wrinkled tomato skins. They're made specifically for slicing vegetables, and they're good at what they do.
You might want to see: Best Carving Knives.
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Petty (Paring knife): As Gyuto's smaller brother, this knife is a good choice when tasks require a smaller blade, like slicing garlic or peeling strawberries.
2. Material
It can be confusing to buy a knife, and you can choose between carbon and stainless steel. First, all knives have carbon as it is part of the alloy in stainless, carbon, or steel blades. Usually, it is indicated by the word "high", as in "high-carbon stainless steel".
Carbon knives are steel knives, but adding stainless steel to the mix will help increase their lifespan. Carbon steel blades maintain sharp edges longer and withstand heavy loads, but they are subject to corrosion and rust.
Adding stainless steel to the mix will minimize the problem of discoloration or rust thanks to the chromium in the alloy. Chromium also gives their blades a silver shine and helps them last longer with less maintenance.
3. Maintenance
Caring for your Japanese blades will take a little more work than your Western counterparts. Hand washing is recommended as most blades freeze and can become brittle or crumbly when exposed to strong detergents or sprays from the dishwasher.
It's also crucial to dry them immediately after cleaning. This ensures they won't rust or water stains. Handles can also crack when exposed to heat and steam commonly associated with dishwashers.
A dull knife is useless, and Japanese knives need to be a little more careful to keep them bright. You can learn to sharpen those knives using a whetstone, but you need to understand how to do it. It needs practice.
4. Storage
Storage is not an issue if you buy a set; blocks are included.
If individual knives are your way, there are a few options. Some come with blade guards. However, if your knives are in a drawer, an organizer can be an excellent solution to keep them from coming loose. Drawer organizers come in various materials and sizes and keep your blades safe.
Magnetic strips you can stick to the wall are a great option if you don't have much space. They come in a wide range of materials that appeal to any kitchen design, and the convenience of placing them close to your prep area cannot be overlooked.
Final Thoughts
The best Japanese knife is the one that works best for you. When shopping for knives, Lau first asks his customers what they will use the knife for. Professional chefs and home cooks often have different needs: Professional chefs tend to use knives up to 40 hours a week. In contrast, home chefs typically use knives for about 20 minutes per day to prepare dinner.
For home cooks, we recommends an easy-to-sharpen kitchen knife. In addition to being easy to sharpen, it's a good idea to hold the knife to see what feels right for you. The shape of the handle and the weight of the blade are factors to consider.
