Are you looking for a suitable knife to accomplish your dense and delicate tasks like breaking chicken or slicing fish? If so, then you can accept the Japanese sword as your problem solution. A Japanese knife is the lightest, thin, constructed knife that gives you a delicate and flexible cut. Many professional chefs prefer the sword for its lightweight, natural cut and low price.
Nowadays, Japanese knives have become a well-reputed knife throughout the world. It is the most qualified and well-guaranteed knife manufactured by the Japanese manufacturer. Possibly, that’s why some unethical manufacturer comes with their under-qualified knife in the market. So, consumers can’t get real products.
No worries! We’ll provide you our best recommendation and buying guides. Here, we have provided details about the eight best Japanese knives of the current market. You’ll know about the real and qualified product if you go through the full article.
Misono UX10 Gyutou
It is one of the well known Japanese knives that come with Swedish stain-resistant steel. The Misono UX10 Gyutou knife has a double-edged blade that cuts anything like butter. But it is stunningly balanced and light in weight. The knife contains C scale 59-60 Rockwell hardness, which works excellently on any hard food.
The Japanese knife comes with a razor-sharp blade out of the box. It can cut meat, fish, veggies, herbs anything with its ease. But, the knife is less applicable for the food that containing thick skin.
The handle material consists of composite wood that will give you a proper pinch grip. It is a well-balanced knife that might be a little bit heavier than other Japanese swords. But, still, it is lightweight than most of the European blade. Not everyone can run it smoothly. The knife is highly useful for the professional or trained cook.
Pros
- The edge gives a maximum cut
- Long-time edge hilding capacity
- Comfortable in weight
- Cheap in price
- Slices very thinly
- Strong and Sharp blade
- Multifunctional knife
Cons
- A little bit heavier
- The module might be a bit shallow
YOSHIHIRO Ice Hardened
Yoshihiro is the double-edged blade Japanese Chef knife which also known as Gyuto knife. It contains Ice hardened Aus-8 high carbon stainless steel. The steel material holds the blade’s edge very well. If you want a lightweight, thin, but razor-sharp edge, undoubtedly, you can choose the module. The thinness of the blade boosts the edge retention and sharpness of the blade. The users can use it for any extended period without worrying about its rustiness.
The Japanese knife comes with a rosewood handle material. The rosewood handle allows you to have a comfortable grip and secure handling. Besides, the blade includes a protective wooden sheath with it. The sheath protects the knife from any damage and increases its appearance to the users.
Pros
- Needs less maintenance
- Indescribable quality
- Wicked sharpness
- Incredibly Lightweight
- Includes a wooden sheath
- Ergonomic design Handle
- Rosewood handle
- Rustproof edge
- Nicely balanced
Cons
- Needs to re-sharpen the side
- Only right-handed construction
Kershaw Pure Komachi 2
Kershaw Pure Komachi is a Santoku knife that comes with a hollow ground edge. The hallowed ground diminishes the friction of the sword. Besides, the knife is a 6.5 inch by length, which allows a balanced control over it. Now, come to the blade ingredient of the knife. It is a high carbon stainless steel material which constitutes the knife’s blade. The component creates the blade’s edge holding the capacity for a long time.
Now, let’s talk about the lightweight, ergonomic handle of the knife. It ensures a comfortable and secure grip. So, the handle enables the blade to chop any foods effortlessly. Besides, the knife allows a sheath with it to cover the module. The sheath ensures a safeguard and protection of the countertop of the sword.
Pros
- Non-sticky coating
- Corrosion-resistant
- Attention seeking color
- Easy to clean
- Fatigue reducing grip
- Lightweight and ergonomically contoured handle
Cons
- Needs to sharpen
- Unwarranted sharpness
Shun Classic Nakiri Knife
Shun classic is almost a familiar brand of knife industry manufactured in Japan. Nakiri knife is the part of Sun’s classic knife, which is tasteful and contemporary cutlery. The cutlery knife has a double-bladed steel blade that gives a swift and easy precision of work. Besides, it is a formed and functional knife along with its beauty that makes it handcrafted, useful, and an excellent performing kitchen tool.
The knife’s 6.5″ long blade consists of a VG-MAX steel clad with 68 layers of Damascus stainless steel. The Damascus steel makes the knife corrosion-resistant and makes it suitable for long time use. Besides, the blade carried by the handle comes as swift, sharp, and clean. It allows the knife for julienning carrots, slicing tomatoes, dicing onions, and many more vegetables.
The blade holder PakkaWood handle provides the knife excellent grip to hold correctly. Both the combination of blade and handle makes the knife durable, versatile, and suitable for upgrading.
Pros
- Swift, sharp and clean blade
- PakkaWood handle
- Durable and versatile knife
- 68 Layers of Damascus steel
- Easy precision of work
- Formed and functional
- Straight and razor-sharp edge
Cons
- The knife needs sharpening
- Less edge holding capacity
Tojiro DP Sujhiki Slicer
Tojiro Dp series is the most famous for the home cooks for its multitasking blade material. It is a Sujhiki Slicer that comes with a 27cm long blade. The blade contains a cobalt alloy core, a high-grade steel material that makes the knife stain resistant. Along with that, it ensures balanced edge retention for a long time.
The high-grade stainless steel makes the knife’s blade more durable and allows a sharp-edge. The high-quality steel blade comes with water resistance and a sturdy wooden handle.
The handle of the knife consists of ‘Eco wood,’ which made from recycled wood under high pressure. The wooden handle makes the knife rust-resistance-reinforced.
Pros
- Multitasking blade
- Water-resistance
- Not too lightweight or heavy
- Suits both the right and left-handed
- Rust-resistance and reinforced handle
- Has an excellent value for the money
Cons
- Large, clunky handle
- Maintenance required for the blade
Yoshihiro Aoko
Yoshihiro Aoko is a pretty Japanese knife that comes with a medium-sized blade. The module allows 62-63 C scale Rockwell hardness. That’s why; it is eligible for both the small and big jobs. Besides, the hardness of the blade will provide you a sharp edge along with edge retention. The knife can give you a beautiful presentation and garnishing of the foods.
The blade is containing high carbon blue steel. The stainless steel provides a cladding that is non-corrosive and minimizes the requirement of maintenance of the module. The handle of the knife allows a western type pakkawood handle. It extends the full tang of the sword.
The knife also includes a protective sheath, which is consisting of magnolia wood called ‘Saya.’ It protects the blade and increases its appearance when the edge remains unused.
Pros
- Non-sticking blade
- Required less maintenance
- The sheath increases its appearance
- Perfect for any jobs
- Western-style handle
Cons
- The dishwasher is not applicable
- Isn’t rustproof
- Unsuitable for applying on hard objects
Ginsu Gourmet Chikara
The Ginsu Gourmet Chikara comes with 8-pieces of knives set. These are the kitchen tools that consist of a 420J stainless steel blade. The sword, containing Japanese steel will increase your confidence about its workability while using. Its high-quality blade material keeps its edge sharper for a long time. Besides, the knife needs low maintenance because of its quality content.
The knives which featured with full tang allow traditional style rounded Japanese handle. It will fit your hand very smoothly. Besides, it gives an expert balance over the blade and gives you a safe and comfortable cut. The handle gives you a perfect blend of power and control even when you use it for any trickiest recipe.
Pros
- Incredibly sharp edge
- Heat and Water-resistant handle
- Hand washing knife
- Fine cutlery
- Needs low maintenance
- High-quality set
- Gives safe and comfortable cut
Cons
- Limited lifetime warranty
- Needs periodic Sharpening
Enso HD 6-Piece Steak Knife
Seki, which is one of the famous swords making a city in Japan, makes the Enso HD steak knives. The knives come with a set of 6 pieces of knives. All of them are the kitchen knives containing Damascus stainless steel blade. Along with the Damascus steel, the knives are containing VG-10 steel core that gives them excellent edge retention. The Rockwell hardness with a 12-degree cutting angle makes the edge eligible for cutting any hard food. The double bevel edge makes the knives suitable for both the right and left-handed person.
The Enso HD knives allow a Micarta handle. The handle construction makes the knife steady, durable and gives a proper balance. All of the parts of these knives contain high-quality materials. The Japanese develop the quality of the blades with the combinations of their knowledge, craft, and tradition.
Pros
- Damascus steel knife
- VG-10 steel core
- Strong and durable handle material
- Full tang handle construction
- Incredible in quality
- Excellent edge retention
- Double bevel edge
Cons
- Needs to handle carefully
Final Verdict
Japanese knives are the most durable, lightweight, and highly preferred blades in the current market. They will give you the best service at a limited price and fewer maintenance costs. Besides, they contain beautiful traditional design and incredible high-quality material. If you have decided to buy a Japanese knife for your kitchen, then you have made the right decision.
We have recommended eight best Japanese knives in this article. Choose any one from our recommended product. All of them are reliable knives for their qualified parts.
Many people like knives for its less weight. Some like it for its exceptional presentation quality, and some likes the knives for its reckless activity. But, the traditional design and full construction of the blades make them highly demandable to the people worldwide.
Buyer’s Guide: Things you must consider
We have covered the details about the best Japanese knife. We hope that; you’ll find the best knife according to your work purpose from our recommendation. These knives can perform almost all types of work, whether it is small or big. But these knives are specially designed by the Japanese for more extensive and more substantial work. Like cutting meat, fish, chicken, cutting thicker vegetables, etc. Besides, you can use these knives for a long time unworriedly without any break.
But, there are some specific things which you must know before purchasing a Japanese knife.
Blade components
The blade is the original part of a knife. Your knife might be proving as the best knife if you can choose the best blade material.
The blade of the Japanese knives contain whether the high carbon steel or stainless steel. Stainless steel is a long-lasting, durable, and lightweight knife. Besides, it also resists corrosion and rust for a long time. Moreover, it is an inexpensive and less secure blade than high carbon steel.
On the contrary, high carbon steel is a hard metal knife. It increases the hardness, expense, and strength until a limited stage. But, it needs less maintenance than the stainless steel blade. It might not utterly rustproof blade material, but it can prevent the rust if you take care of the module appropriately. The hardness of the blade is exceptionally suitable for the Japanese knives. The Japanese knives need hard and robust blade metal as it does substantial works like cutting meat, slicing fish, etc. So, we suggest you choose the high carbon blade material for your knife.
Handle components
The handle is one of the crucial parts of kitchen knives. It ensures a proper balance over the blade. Therefore, choosing an accurate handle material is very much vital for a knife.
Japanese knives mainly do heavy and delicate works. So, all of the Japanese knives whether consist of a wooden handle or synthetic handle. If you compare both of them, you will find the wooden handle most beneficial for the Japanese knives. The wooden handle increases the beauty of the sword and makes it lightweight to handle. The material is inexpensive and more durable than the synthetic handle. Besides, the softer wooden handle protects the knife against bacteria. That’s why; most of the Japanese knives carry different types of wooden handles. For instance: The composite wood, Eco wood, Pakkawood, and so on.
Rockwell hardness
Most of the Japanese knives come with Rockwell hard blade. Besides, some knives come with average hardness. If you want to use your razor for a massive task and hard work, then you must choose the hard material. Choose the knife which contains Rockwell hard blade material. It will ensure your bulk of work to be completed.
Sheath
The sheath is one of the essential parts of a knife. It keeps your knife’s blade corrosion and rustproof. If you want the long-lasting, razor-sharp blade for your knife, you should choose the knife which comes with a sheath. Besides, it also maintains the appearance of your knife while not using it.
There is numerous material sheaths available in the market. But most of the Japanese knives consist of whether wood or metal. The wooden sheath increases the beauty of the knife while the blade remains inside it. Besides, it keeps the edge in a more protective form than the metal sheath.
Maintenance Expenses
If you look at all the details of best the Japanese knives, the knife comes with fewer costs that need more maintenance. On the contrary, the knives come with a good value that lasts for a long time with no support or less maintenance. Some knives need to sharpen weekly or yearly. And some needs to sharpen after every use or before every use. So, consider the maintenance expenses of the sword before purchasing. It is better to buy an expensive knife rather than a less expensive knife, which needs more maintenance costs.
F.A.Q
How to sharpen the Japanese knives?
Answer: There are many benefits of sharpening a knife. A knife might be sharpening to increase the efficiency of its blade or while the module becomes dull. There are different methods of sharpening a knife. You can use whetstones or pull through the knife sharpeners to sharpen your knife. Also, you can use electrical sharpeners to sharpen your knife quickly. Just consider the blade material while choosing a sharpening method. Select that method which doesn’t make any hampered to your knife’s blade material.
