Best 7 Japanese Blue Steel Knives list

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Blue Steel is one of the best Japanese carbon steels. It is composite steel made of White Steel, (carbon steel with a low substance of pollution), blended in with tungsten and chromium. A lot of Japanese blue Steel knives are used by making this material. However, the question is what is so unique about this substance?

Japanese Blue Steel Knives

Japanese blue steel knives features

Blue steel holds its edge longer than a white steel blade. It has astounding cutting execution and holds the greatest sharpness compared to other materials.

Blue steel is also genuinely responsive and expects care to dodge rust as it is not resistant to getting oxidized.

The steel has more prominent edge maintenance and the hardness of the steel ensures that the blades won’t break under tension effectively while honing.

The steel can hold the edge of the blades longer and the blades made of this steel can be honed effectively and can accomplish an ideal edge.

Japanese blue steel knives Maintenance

Blue steel is one of the best steels that can be found in Japan. With remarkable sharpness and edge maintenance, it has become very popular.

However, it requires some care to be maintained. It is vital to wipe the knife after using it so that moisture does not accumulate, and it does not rust.

In addition to that, users can apply a mineral oil on it to further prevent it from oxidizing. When using blue steel knives, they must be sharpened by hand as the metal rubs off easily and does not chip.

Best 7 Japanese blue steel knives list

Here is a list of the 7 best Japanese blue steel knives from authentic Japanese brands that we will talk about today:

  1. Best for its sharp blade : Yoshihiro Kurouchi Black-Forged Blue Steel Stainless Clad Gyuto Chefs Knife 

This knife is best to cut everything smoothly with ease.

  1. Best for its curved blade : Yoshihiro Aoko Blue Steel Kurouchi Gyuto Japanese Chef Knife

The curved blade in this knife allows it to smoothly chop everything with one swipe.

  1. Best for the long and narrow blade : Yoshihiro Mizu Yaki Black Finish Blue Steel #1 Kurouchi Sujihiki Slicer Chef Knife 

The long and narrow blade makes the knife easy to use and keeps your produce fresh.

  1. Best for first-time users : JCK Original Kagayaki Blue Steel No.2 Clad Series Gyuto

The knife is the best choice for those individuals using a professional knife for the first time due to its ease of use.

  1. Best for sushi : Yoshihiro Blue Steel Aonamiuchi Yanagi Kiritsuke Japanese Sashimi Sushi Knife

It is designed to create thin slices of fish for sushi.

  1. Best for intricate knife work : JCK Natures Blue Moon Series Wa Gyuto

The Japanese blue knife is great for detailed and intricate knife work.

  1. Best for chefs : Yoshihiro Aonamiuchi Blue Steel #1 Yanagi Kiritsuke Sushi Sashimi Japanese Knife

This knife is great for making long slices.

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Yoshihiro Kurouchi Black-Forged Blue Steel Stainless Clad Gyuto Chefs Knife 

Japanese Blue Steel Knives

This Japanese blue steel knife has a carbon coating on both sides which makes the blade extremely sharp allowing it to cut through food items smoothly. It is a versatile all purpose knife with an octagonal handle allowing users to feel comfortable while using it.

The Yoshihiro Kurouchi Black-Forged Blue Stainless-Steel knife is a very good purchase as it is incredibly sharp and is great for the long run.

PROS 

  • It has an extremely sharp edge that does not get blunt with time.
  • It has great balance and is very easy to control.
  • It is made with amazing craftsmanship and is beautiful to look at.
  • The 2 layers of full Kurouchi stainless steel provides durability and protection.

CONS 

  • It needs to be washed right away as it may get stained.
  • It may oxidize.

REVIEWS BY USERS

Most users are satisfied with this knife and enjoy using it to seamlessly cut all their products. The sleek look is an additional feature that customers praised.

Yoshihiro Aoko Blue Steel Kurouchi Gyuto Japanese Chef Knife

Japanese Blue Steel Knives

The Yoshihiro Japanese blue steel knife is made from the finest materials. It has a carbonised coating as it has carbon on both sides giving it a rustic look.

This also makes the knife more durable and allows it to be easily sharpened. Customary Japanese blade making esteems a sharp edge, which requires consideration and care.

PROS 

  • The edge retention is great.
  • It is a multi-purpose knife and can cut through a variety of foods.
  • It is very durable due to the carbon coating.
  • The handle is light in weight and is comfortable to use.

CONS

  • It must be kept dry or it will rust.
  • It needs to be sharpened after 2 – 3 uses.

REVIEWS BY USERS

Most of the users gave this Japanese blue knife a high rating and were very pleased after using it. The only drawback they had was that it rusts easily and so it needs to be taken care of.

Yoshihiro Mizu Yaki Black Finish Blue Steel #1 Kurouchi Sujihiki Slicer Chef Knife 

Japanese Blue Steel Knives

This knife is made by a unique process of pure water quenching that removes the hardness of the steel while making it more resilient. It has a hardness of 62 – 63 and has high retention. The knife must only be hand washed and dried.

The knife is a must-have staple for your kitchen and can make slicing and dicing things very quick and easy.

PROS

  • It is a double bevelled knife and makes cutting easy.
  • The steel has a great edge and provides a smooth cutting experience.
  • The handle creates a rustic and appealing look.
  • It is lightweight and rests easily on the hand.

CONS

  • It may oxidize if not taken care of.

REVIEWS BY USERS

This Japanese blue steel knife had a perfect rating of 5 stars and every customer thoroughly enjoyed working with it.

JCK Original Kagayaki Blue Steel No.2 Clad Series Gyuto

Japanese Blue Steel Knives

The knife is made from stainless steel which improves its performance and enhances its abilities. The handle is made of pakkawood and provides a firm grip.

The fine edge is hand-honed on whetstones by experienced Master Craftsmen and is prepared to utilize straight out of the case.

The Gyuto is the Japanese form of the exemplary Western Chef’s blade. It tends to be utilized with a wide range of slicing strategies to accomplish a wide scope of kitchen undertakings and is reasonable for cutting most meats, fish, vegetables, and organic products.

It is a simple knife that is great for beginners and can cut through a variety of vegetables and poultry.

This Japanese blue steel knife like many other high-quality knives is available to purchase online at japanesechefsknife.com. The Japanese company was established in 2003 and sell high quality Japanese knives that are made from the best blacksmiths in Japan. They sell a variety of knives that are cheaper than the ones found in Japan but have the same quality.

PROS

  • The blades are polished to give a sleek finish.
  • Carbon steel prevents corrosion on the knife.
  • It is made from durable materials and is long-lasting.
  • The knife has a good balance and is comfortable to use.

CONS

  • Sharpening the knife may leave marks on it.
  • There is no knife cover included.

REVIEWS BY USERS

Most of the users were amateur home cooks that explained how using the knife improved their cooking experience in their kitchen.

Yoshihiro Blue Steel Aonamiuchi Yanagi Kiritsuke Japanese Sashimi Sushi Knife

Japanese Blue Steel Knives

This Japanese blue steel knife is specially handcrafted for sushi as it can create thin slices. The handle is handcrafted and made of ebony.

The Yanagi Kiritsuke is marginally heavier with a sharp edge that is more extensive and a thicker spine. The blade tip helps balance the heaviness of the blade and is suggested for gourmet specialists who are keen on a Yanagi.

The knife is designed in a way to make smooth cuts through meat and is a high-standard product.

PROS

  • The knife can create long thin slices in one stroke.
  • It is extremely sharp and cut through food items smoothly.
  • The single-bevel design allows easy cutting through meat.
  • The weight is slightly heavier and helps in cutting.

CONS

  • The knife will oxidise if it is left wet and uncovered.

REVIEWS BY USERS

Most reviewers were sushi chefs, and they were satisfied with this knife. They gave positive feedback about the knife and were pleased with their purchase.

JCK Natures Blue Moon Series Wa Gyuto

Japanese Blue Steel Knives

This knife is handcrafted and made from the most top-quality materials. It also has a double bevel edge. This Japanese blue steel knife is also from  japanesechefsknife.com company.

This beautiful traditional forged knife is called “Blue Moon”, which is青月“Seigetsu” in Japanese. This is because the company felt that the unique Tsuchime (“Hammered pattern”) dimples and dark-colored Kurouchi (“Black forged”) finish of the blade looked just like the cratered surface of the Moon.

The core of the blades is made from Hitachi Blue Steel No.2 Japanese high carbon steel, which is sandwiched between soft stainless steel for improved corrosion resistance, and thus reduced maintenance. Blue Moon Knife is hand ground and sharpened, and have very good overall fit and finish.

The oval-shaped handles are suitable for both right-handed and left-handed users. They are made of Chestnut wood with black resin ferrule.

PROS 

  • It has oval-shaped handles and can be used by right or left-handed people.
  • It is a multi-purpose knife and can be used for multiple items.
  • It is light-weight and well balanced.

CONS

  • The handle is not made of the best quality.

REVIEWS BY USERS

All the users gave positive feedback about the knife and appreciated its fast delivery as well.

Yoshihiro Aonamiuchi Blue Steel #1 Yanagi Kiritsuke Sushi Sashimi Japanese Knife

Japanese Blue Steel Knives

The Japanese blue steel knives are handmade by an expert craftsman and from the best materials. The handles are octagonal which make it comfortable to use.

The blade has an intricate design on it which enhances its beauty and attractiveness towards customers. The Yanagi Kiritsuke has a thicker blade and is slightly heavier which creates a smooth cut.

PROS

  • The smooth blade makes minimal cuts on the surface it is used.
  • It is sturdy because of the materials it is made of.
  • It is very sharp and can cut through objects easily.

CONS

  • The blade needs to be oiled after using it so that it does not rust.

REVIEWS BY USERS

Customers find it to be a super sharp knife that and slices effortlessly. It’s definitely a chefs choice!

Final Verdict

Japanese Blue Steel knives are towards the expensive side; however, they do not compromise on their quality.

The excellent and talented craftsmen in Japan make these handcrafted knives from the best materials available in the market.

For anyone looking for a long-lasting and sturdy knife, then these are perfect for you. They can retain their sharpness for a long time, do not break under pressure and are over all very long-lasting.

Moreover, the knives are multi-purpose and can be used for a variety of things. It is a staple to have one of these in your kitchen and are worth the investment.