We all know that Japanese people take pride in their craft and that is why they always pour their heart, soul, and mind whenever they are creating something. Because of this, it no longer comes as a surprise that Japanese knives have caught the attention of professional chefs and cooking enthusiasts.
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If you are planning to invest in your first ever Japanese knife, you may be wondering which is the best Japanese knife to buy; then you should read this article to find out!
The Comparison Table
Contents
If you do not have the time to read and explore all the essential information provided in this article, we recommend that you take a sneak peek of this comparison table instead:
Japanese Knife Brand | Size | Blade Material | Handle Material | Warranty |
|---|---|---|---|---|
Shun DM0706 Chef’s Knife | 8 inches | Carbon Steel and Stainless Steel | Laminated Pakkawood | 10-year limited warranty |
Dalstrong Chef’s Knife | 9.5 inches | Stainless Steel | G10 | Lifetime Warranty |
Dalstrong Phantom Series Boning and Fillet Knife | 6.5 inches | AUS8 Steel | Pakkawood | Lifetime Warranty |
> Dalstrong Nakiri Asian Vegetable Knife | 7 inches | German Carbon Steel | Pakkawood | Lifetime Warranty |
Yoshihiro Japanese Chef’s Knife | 8.25 inches | VG-10 Japanese Stainless Steel | Mahogany Wood | Not stated |
Top Japanese Knife Reviews
To make your search more bearable and efficient, we have narrowed down your options to these five best Japanese knives:
Shun DM0706 Chef’s Knife
One of the most recommended Japanese knives in the market is the Shun DM070 Chef’s knife that has a blade length of 8 inches which is perfect for performing different kinds of kitchen tasks.
Aside from versatility, this knife is also made for durability. It is constructed with a VG-10 stainless steel material that is clad with 32 layers of carbon stainless steel. The combination of these materials makes the knife resistant to corrosion and also stays sharp for longer.
Many people love the beautiful watermarks left behind in the blade by the folding process that the steel has gone through. It is coupled with a laminated Pakka wood handle that features a refined walnut finish.
With its D shape, the handle is also ergonomically designed. It also has a weighted handle to prevent slips.
If you are looking for an all-purpose knife, you may want to consider this product. However, some user thinks that its price is a bit steep for its functions.
Things we liked:
• Retains sharpness for a long time
• Covered with rust-resistant Damascus steel
• D-shaped handle for user’s comfort
• Designed to perform a wide array of cutting and slicing tasks
• Full tang for durability
Things we didn’t like:
• A bit expensive
• The tip of the blade tends to chip
Dalstrong Chef’s Knife
This is one all-purpose knife but don’t ever think that this only features a basic construction. The manufacturer paid great attention to detail, and the knife’s intricate details have proven this.
Its blade has scalpel-like sharpness with both sides angled at 8 to 12 degrees. It features an AUS-10 Japanese steel core clad with 67 layers of Damascus material. With this combination, the blade can achieve an edge retention of more than 62.
Featuring a beautifully engraved Tsunami rose blade pattern, the beauty of this blade is also unparalleled.
It has a full tang design that is triple riveted for better durability. The handle has a tapered bolster which does not only ensure an accident-free use but also to promote proper balance and a comfortable grip.
There is no denying the fact that this knife is thoughtfully designed. But same with our first product, many users find this knife to be more expensive than its other counterparts.
Things we liked:
• Tapered blade with non-stick properties
• Has a hardness rating of more than 62
• Triple riveted full tang handle for durability
• Precise cryogenic tempering process for flexibility and strength
• 9-12 degree angle of blade for precise cutting
Things we didn’t like:
• Many users find the blade to be a bit dull
• The blade stains easily
Dalstrong Phantom Series Boning and Fillet Knife
This Japanese knife may be little but mind you, it is terrible. It features a narrow and curved yet ultra-sharp blade that is perfect in getting close to the bone and allowing the user to maneuver in between the meat’s joints and skin easily.
Made with AUS-8 steel that us beautifully forged at 58 HRC, this knife can achieve maximum sharpness. The steel is coated with high levels of chromium to boost its stain resistance. The blade is also tapered to make a smooth cut and reduce surface resistance.
The spine of the blade is hand polished for a comfortable grip. It is also to clean and maintain.
This boning and fillet knife comes with a DragonLock sheath that keeps it secure when it is not in use.
This may seem thin and little, but it is an excellent option if you plan to debone or fillet your meat ingredients. However, its blade edge gets dull pretty, so it requires frequent re-sharpening.
Things we liked:
• Bolster-sloped handle promotes proper grip and control
• Can be easily sharpened using water stones
• Stiffer than the usual fillet knife
• Both spine and bolster feature an excellent finish
• Comes with a sheath for secure storage
Things we didn’t like:
• Fingers get caught in the kickback near the tang
• Poor edge retention
4. Dalstrong Nakiri Asian Vegetable Knife
This full tang vegetable knife is made with a single-piece high carbon German steel which is ultra sharp and resistant to wear. It is further coated with chromium to protect it from stains. Each side of the knife’s edge is hand sharpened to 14 to 16 degrees. This is done to achieve the perfect balance between the knife’s sharpness and resiliency.
On both sides of the knife’s blade, you will find oval-shaped hollow divots that promote air pockets and prevent the food from sticking to it. The spine of the knife is triple-riveted and well-polished for durability and efficiency. It is protected with a mirror-polished bolster that is ergonomically designed for comfort.
The height of the blade provides enough knuckle clearance to allow the user to move freely during food preparation. The knife comes with a protective sheath which would come handy during storage.
If you are on the lookout for vegetable knives, you should definitely include this in your list of options. However, some people find this knife to be heavy.
Things we liked:
• Retains sharpness well
• Triple-riveted handles for resiliency
• Has a Rockwell hardness rating of 56+
• Resistant to stain and water
• Oval-shaped hollow prevent the food from sticking to the knife
Things we didn’t like:
• Most users find the handle to be uncomfortable
• Heavy
Yoshihiro Japanese Chef’s Knife
This Chef’s knife is like no other simply because it is not mass produced—it is handcrafted by artisans in Japan. Its blade is constructed with VG-10 Japanese stainless steel which is coated with 16 layers of hammered outer Damascus steel which us an added protection from friction and resistance to staining.
It is then paired with a premium Mahogany handle that is ergonomically welded to the hand for the perfect balance between fit and user comfort.
While this chef’s knife truly delivers swift and smooth cuts, its high carbon construction increases its risk of rusting.
Things we liked:
• Handcrafted
• Rockwell C Hardness of 60+
• Low maintenance
• Stain-resistant
• Elegant appearance
Things we didn’t like:
• Heavy
• The handle is of poor quality
Visit Chefsresource to find more infomations about Kamikoto Reviews
The Different Types of Japanese Kitchen Knives in the Market Today
The first thing that you need to understand when buying a Japanese kitchen knife is the fact that it comes in different types which are categorized based on their use. Here are some of the information you need to know about these types:
Gyuto
This is also known as a chef’s knife, and it differs from its other European or Western counterparts in the sense that it is made of a harder material. Besides, it is double-bevel. This knife is designed for cutting large pieces of beef.
Santoku
In English, it means a knife of three virtues. This is called as such because it can be used in slicing and cutting fish, meat, and vegetables. Same with a chef’s knife, this is also double-bevel.
Bunka
This is another Japanese multipurpose knife, but this one is best used for preparing Western cuisines. This one has a wide handle, flat backside, and a thin tip. Additionally, its belly is designed to make both long and short cuts.
Usuba
This knife is designed to cut vegetables. Its blade has a chisel ground and features a classic Japanese handle.
Nakiri
This a Japanese knife that is used for cutting vegetables. It has a rectangular blade but is considered to be thinner than Usuba.
Petty
This is a paring and utility knife that looks like a smaller version of Gyuto. This is designed to perform the vast array of tasks that may not be suitable for a larger knife. These include decorating, peeling and paring vegetables and fruits such as potatoes, apples and the likes.
Yanagiba
This is a traditional Japanese knife that is made to cut fish into thin slices. In short, this is perfect for sushi. This knife features a long and thin blade and is ideal for cutting meat with precision. These days, it is also used in cutting steaks.
Deba
This is a classic Japanese knife that is considered to be heavier as compared to most Japanese knives in the market. This is designed for rougher tasks like filleting and cutting chicken and fish. This knife features a chisel ground and a Japanese handle and is the perfect knife for butchers.
To know more information about the different Japanese knife types, please watch this video: https://www.youtube.com/watch?v=GI7XJOLn6tc
The Different Japanese Kitchen Knife Features to Think About
After deciding on which type of Japanese knife you will buy, you should familiarize yourself with the different factors and considerations that you should keep in mind in choosing the best knife for your needs:
Design
The next most crucial factor to consider would be the design of the knife. You should understand that Japanese knives come in two models—forged and stamped knives.
If you do not know the difference between the two, stamped knives are reshaped and cut using a machine. After the reshaping process, the blade is hardened. What you should understand is the fact that stamped knives do not stay sharp for long, so it needs regular maintenance.
On the other hand, the steel of forged knives is first heated and then molded into the desired shape. This process ensures that the blade will be durable. The only downside is that it is heavier too.
Material
Japanese knives are made from different types of materials. The most popular ones are carbon steel, stainless steel, ceramic materials, and Damascus. These materials vary with regards to ease of maintenance, durability, cost, and quality. It is a must that you are well-versed with the differences in these materials so you can choose which one is the best option for you. Lucky for you, we have provided some of the critical information you need below:
Carbon Steel
This material is easy to sharpen and can retain its sharpness for a long time. However, it is more prone to rusting, so it requires proper maintenance.
Stainless Steel
This material is much more affordable as compared to carbon steel. However, it is a bit difficult to sharpen and may require the assistance of a professional.
Ceramic (Zirconium oxide)
This material is light and able to retain its sharpness for long. However, it is a bit delicate and may require special handling.
Damascus
This material features a carbon steel core layered with different types of both soft and hard steel. This construction allows the blade to remain durable. It is also able to retain a sharp edge for a long time.
Bevel
For this factor, you have two options—single or double. When you say single beveled, it means that you would only need to sharpen one side of the knife while double-beveled knives require sharpening both sides.
Between the two, the single-beveled knives retain their sharpness longer while double-beveled knives are easier to handle.
Function/ Versatility
Before you invest in a Japanese knife, you need to figure out what your purpose is for using it. The best way to determine the function of a knife is to take a look at its knife shape and blade design.
A 3-inch long blade with broader shape is excellent for cutting fruits and vegetables while one with a narrower shape is fantastic for chopping, peeling and cutting raw meat. If you are looking for a knife that is perfect for cutting pastries and breads, go for the one with a serrated blade.
Handle
The design of the handle varies in terms of the material used and size. Please keep in mind that no one knife handle can fit all users. That is why you have to practice handling the knife first before buying it.
Weight
The weight of the knife will dictate the comfort that you will feel when using the knife. But the truth is, there is no weight recommendation for knives so you should base this factor on your personal preference.
Safety
To prevent possible slips and unwanted accidents, invest in a knife that comes with a bolster.
Cost
The price of Japanese knives has a wide range so it is vital to make sure that you will buy one that will suit your budgetary needs.
Tang
This factor pertains to the way the blade and handle are attached to each other. For this purpose, you have two options—full tang and push tang.
With a full tang, the blade runs along the knife’s entire length. Because of this, the chances that the blade will come off the handle are a lot lower.
With the half tang, the blade runs only half the length of the knife.
Final Words
Japanese knives feature not just an amazing appearance but also offers full functionality as well. That is why it does not come as a surprise that many people are planning on investing in it.
So which of these products is the best Japanese knife? For me, it is no other than the Shun DM0706 Chef’s Knife. It certainly caught my attention (and a lot of Japanese knife enthusiasts too!) because of its versatility, ergonomic design, elegance, and durability.
Do you have other recommendations? If so, please share them with us in the comments section below!
Reference Links:
https://www.bustle.com/p/the-6-best-japanese-kitchen-knives-12255330
https://foodal.com/kitchen/knives-cutting-boards-kitchen-shears/things-that-cut/japanese-guide/
https://onthesharpside.com/best-japanese-chef-knives/
https://www.sullivansteakhouse.com/best-japanese-knives/#Factors_to_Consider_When_Buying_a_Japanese_Knife
