If you were already a skilled home chef pre-quarantine, then you're probably well on your way to Top Chef status by now. Most professional chefs agree that having a reliable arsenal of kitchen tools–mainly a good quality chef's knife is what clearly distinguishes the good from the great in the league of chefs. This is where having the best Japanese knives in your set comes in handy.
Japanese-style knives are highly desired kitchen knives for their bladed intricate layout, precise slices, stunning sharpness, and long-lasting premium blades. Usually, they have slim edges, and if not properly handled, they can easily snap- Be careful, you clumsy cook! However, Japanese kitchen knives enable thin and neat slices – something that a good sushi restaurant will serve.
Japanese knives still experience unparalleled accuracy and fine detail work to remain tantalizing to its reputation. However, it should also be noted that discovering what Japanese knives are most suitable for use is more of a relative issue. Start by considering your current and aspirational kitchen tasks. Next, you'll have to consider your eating habits—are you a vegetarian or a meat-loving hunter? Or maybe you just need a versatile Japanese blade that slices through everything delicious.
What are Japanese Kitchen Knives?
Western knives are predominantly made in Germany or France, while Japanese kitchen knives are made in Japan. As a result, western kitchen knives are generally more durable and hefty, while the best Japanese knives are lauded for their nimble precision, razor-sharp edges, and lightweight handling.
Japanese artisans have perfected their blades and knife production techniques over the years, dating back to the Samurais. Samurai swords were deadly ultra-sharp swords.
Are Japanese Knives Better Than German Knives?
To know the main difference between Japanese and European knives, think of German knives as the more universal kitchen knives and Japanese knives as elite specialist knives. Generally, Japanese knives are lighter and have a super sharp edge and sharp tip than their German counterparts.
However, because they are thinner than other chef knives made from Japanese steel, such a knife will need more care and attention because they are slightly more delicate around the edge and more likely to chip or crack at the very tip of the blade.
The Japanese kitchen knife may require slightly more attention, but due to their thin and light construction, they are perfect for fine and often delicate work such as slicing vegetables or filleting fish. Let's take Sushi as a prime example; since you don't cook it, the freshness of the ingredients used and the preparation method are how you distinguish a great sushi chef from a mediocre one.
In contrast, German knives are somewhat more massive and stout than most Japanese knives that are commonly known. What this means is that they possess a thicker blade to make them durable and the need to sharpen the knife more often but on a better cutting edge retention. Therefore, it appears that German knives are better made for the kind of hard work that includes carving a chicken.
Ultimately, the better knife for you is based on your needs and preferences.
Type of Japanese Knives
a) Gyuto knife/ Japanese Chef’s Knife
The Gyuto knife is the go-to Japanese knife in most kitchens. They are generally lighter, have thinner blades, and have a higher degree angle than the typical Western chef's knife. As a result, Gyuto knives can perform most tasks.
b) Santoku knife/ Multipurpose Knife
The Santoku knife is probably the most familiar type of knife for most Western cooks. Translated' Santoku' means the 3 virtues or to solve 3 problems. Aptly it's designed for multiple purposes like dicing, slicing, and mincing. Typically, they are more compact than the Gyuto knife and great for people with small hands. It's also an excellent knife for smaller and more delicate work.
c) Nakiri Knife/Vegetable Knife
Translated Nakiri means 'cutting greens,' the Nakiri is the more obvious choice for julienning and precise cutting of vegetables. The flat cutting edge ensures a clean cut without struggling with the tomato skin. They are specially crafted to cut vegetables and are pretty good at it.
d) Yanagi knife
The Yanagi knife is used in carving meat, like slicing boneless fish fillets into sashimi and toppings for Sushi. Its gracefully long and thin blade is specially designed to cut the slices in a single drawing stroke. This technique applies minimal pressure on the fish to avoid stress and further cell destruction.
e) Petty knife/ Paring Knife
The Japanese paring knife is the more diminutive sibling of the Gyuto knife. A petty knife is your best choice when tasks call for a smaller blade. These would include tasks such as hulling strawberry stems or slicing garlic.
Top 5 Best Japanese Knives
1. Shun Classic 10" Chef's Knife - Best Gyotu Knife
- JAPANESE CHEF KNIFE: The Shun Classic 10-inch Chef's Knife is...
- PIONEERING EXCELLENCE: Bring home a piece of the renowned Classic...
- SUPERIOR SHARPNESS: Crafted with VG-MAX steel and 68 layers of...
- COMFORTABLE DESIGN: The D-shaped Pakkawood handle offers a...
- JAPANESE CRAFTSMANSHIP: Each Shun knife is meticulously...
'Shun' is a Japanese word used to mean food's peak ripeness.' Shun is a reputable Japanese knife brand, and the Shun Classics are the original Shuns. The Shun classic is the first Japanese knife to be made available to a broader audience in North America.
It feels both solid and sturdy in your hands for a good grip. Its ample weight securely rests in your palm in a way that's light enough to slice vegetables and still heavy enough to slice meat. In addition, the Shun Classic 10-inch chef knife embodies intricate details that date back to the Japanese traditional culture, such as having a PakkaWood handle and an ultra-sharp edge.
It has a blade that's made out of Shun's proprietary VG-MAX steel and covered using Damascus stainless steel. This Japanese kitchen knife is designed for precise cuttings with edge retention without the need to sharpen it.
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2. Miyabi Birchwood SG2 8" Chef's Knife - Most Durable Japanese Knife
- G2 micro carbide powder steel
- Authentic thin Japanese blade profile
- Hand honed using the three step Honbazuke process to a 9.5 to 12...
- Handle length:5.39 inch
'Miyabi' is a Japanese term used to describe 'courtly elegance.' Still, in this context, the term is used to describe 'happiness' or 'pleasure.' In a world where everyone uses dark wood or stainless steel handles on their knives, Masur Birchwood handles stand out.
Not only is this Miyabi SG2 8" chef's knife straight-up gorgeous, but it also feels as great in hand. It comes with a wood handle that's soft and smooth and light, a marbled color that complements the Japanese steel blade. In addition, this high-quality blade features a stunning floral damask pattern and a powder steel core layered by 2 different steel sheets in 100 layers. Ultimately, this helps preserve the edge retention.
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3. Yoshihiro VG-10 16 Layer Hammered Damascus Nakiri Vegetable Knife -Best for Vegetables
- Forged and hammered with 16 layers of steel in the Damascus...
- One of the most popular knives that a cook can have today is a...
- Reminiscent of a small cleaver, this knife is cherished for its...
- Proudly made in Japan. This knife is complimented with a premium...
- Traditional Japanese knife making values a sharp edge, which...
The Yoshihiro brand has been crafting knives since the 14th century in a history that dates back to Sakai, Japan. This Japanese knife brand uses a technique that's adapted from the swordsmiths who created the famous Samurai Katana.
The Yoshihiro Nakiri makes it top of the best Japanese knives list as the best Japanese knife for vegetables. It's forged and hammered with 16 layers of the VG-10 Damascus stainless steel. This Yoshihiro Nakiri is a double bevel knife with a flat edge that allows the entire blade to make contact with whatever you're chopping.
If you do a lot of plant-based cooking, always go for the rectangular, flat-edged Nakiri knife that makes slicing vegetables such a dream. It's well-balanced to create thin cuts in a push-pull motion while the hammered texture on its blade surface keeps your food from sticking.
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4. KUMA Professional Damascus Knife - Sturdiest Knife
- Forged for the ages - Famous for its resilience, we forged 67...
- Cook for hours - Our razor sharp blade doesn't mean we sacrificed...
- Makes you want to cook, when you look at it - Slicing through any...
- You'll Love your KUMA and so will your cooking enthusiast Mom,...
Out of all the Japanese chef knives, KUMA is the most rugged with the 8-inch chef knife. It is preferably thin that makes it perfect when used to slice vegetables and finely chop meats. This Japanese chef knife is made from 67 layer of 100% Japanese VG-10 Core Damascus stainless steel.
This construction makes it strong, chip-resistant, corrosion-free and stain-resistant. In addition, the handle is slightly beveled, making it a single bevel knife that feels pretty strong and sturdy in your hand.
Additionally, it features a full tang (blade running through the handle) and a great balance. KUMA single bevel knives are hand-finished to ensure that they have sharp edges right out of the box.
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5. KYOKU 8" Japanese Chef Knife
- TOP-NOTCH VG-10 JAPANESE STEEL – Crafted with superior Japanese...
- FUNCTIONAL & AESTHETIC DAMASCUS STEEL – The blade consists of...
- ERGONOMIC G10 HANDLE: Highly impervious to heat and moisture, the...
- WELL-BALANCED DESIGN: Our 8” Japanese chef knife is designed to...
- A KITCHEN KNIFE FOR EVERY TASK: Every kitchen needs a versatile...
Kyoku began its work with the sharp intention; to make high-end Japanese cutlery more affordable for both professional chefs and home cooks alike globally. The Kyoku chef knife pulls of a great balance of beauty, functionality and affordability. It has a meticulously crafted golden mosaic pin on its handle, evoking that luxurious aura.
A wide, curved blade that offers both versatility and performance in your kitchen. Rightly maintaining its spot in the best Japanese chef's knives, this chef knife can do the mincing, dicing, or slicing as good as a powerful blender would. In addition, it sports a well-balanced, lightweight design, making it an ideal choice for home cooks or chefs preparing food for large crowds.
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What Factors to Consider for the Best Japanese Knives?
A) What Materials?
Understandably, it can get a little confusing when confronted with words such as carbon and stainless steel. Here's a little tip:
- Knives already contain carbon since it's part of the alloy mix with stainless and carbon. Usually, it'd be designated with the word 'high,' as "high-carbon stainless steel"
- In essence, high-carbon steel knives are still steel knives, but the stainless steel added aids in longevity. So high carbon steel blades are heavy-duty and will maintain the sharp edge longer but might corrode and rust
- The addition of stainless steel helps mitigate discoloration and rust
- Chromium gives the blade the silver shine, helping it stay beautiful for longer with less maintenance
B) Level of Maintenance?
Caring for a Japanese blade will take a little more work than the European knife and other cheaper knives. Here are some tips:
- Hand-washing since most blades are ice-hardened and brittle and may chip when exposed to harsh detergents from the dishwasher. Additionally, to protect the handles from cracking when exposed to the heat or steam in the dishwasher
- Dry them right after cleaning to help ensure they don't pick up rust or water spots
- Practice sharpening them at home using whetstones. It takes practice.
C) Storage Options?
- When it comes in a set, storage might not be an issue since the block is usually included
- If you get high-quality Japanese knives individually, some come with sheaths to help protect the blade, while others don't
- If you prefer storing them in a drawer, then an organizer might be the best solution to make sure they are not loose
- Another great storage choice is the magnetic strips that you can affix to the wall
Frequently Asked Questions on the Best Japanese Knives
1. What are Japanese paring knives called?
The Japanese Petty knife is the ideal paring and utility knife that's perfect for all the tasks that the Gyuto or Santoku are simply too large to handle. More specifically, petty knives are great for small fruits, vegetables and herbs.
2. How do you use of Santoku knife?
In full, Santoku knives are known as Santoku bocho knives, which loosely translates to '3 uses', and are ideal for mincing, dicing and slicing.
3. What is a Wa knife?
The Wa-handle knife is a traditional Japanese handle knife. They're lighter and come in all types of wood with different colors. Generally, these knives have a tang that's approximately 3/4 the length of the handle. The handles are usually glued in place.
