Best 8 Japanese Chef Knives Made in Japan

Have you been struggling in the kitchen with low-quality knives?  Japanese chef knives are the best solution. They give good service that eases kitchen work, making it enjoyable.

Japanese chef knives that are made in Japan, come in unique Japanese styles that are useful in the kitchen. Some of the Japanese chef knives are in western styles and shapes that are common. Those are of high quality and affordable to fit the chopping, slicing, and dicing needs.

Following are the features and details of some of the best Japanese chef knives that are produced by Japanese manufactures:

Yaxell Mon 8” chef knife

It’s a single type of the Japanese chef knives that combines three layers of different stainless steel on both sides.

The joy of using it comes from its impressive appearance and the Rockwell hardness. The handle has stainless steel rivets, and it needs clean and warm water for cleaning using a mild detergent.

It has a lifetime warranty from the company. Yaxell Mon 8” chef knife is useful in chopping, dicing, and slicing fruits, vegetables, and much more.

Features

• Stainless steel blade material
• Resin handle material
• Plain blade edge
• Color is a black Micarta handle with a stainless-steel blade.
• 8” blade.

Pros

• Highly comfortable and very sharp.
• It has a high notch edge retention.

Cons

• It’s very sharp, so keep it safe.

Shun Cutlery Premier 8” Chef Knife

It’s among the top reviewed knives in the kitchen among the Japanese chef knives. Shun Cutlery Premier 8” Chef’s Knife offers a comfortable, agile and lightweight grip.

The sharpness makes dicing, slicing, and chopping vegetables, fruits, and other foods easy.

It works with little effort because it has thinner and light blades, making cutlery work more exciting and fun.

All Shun knives possess a robust Japanese heritage. They are handcrafted and hand sharpened. The knife has broader use on different occasions because of its comfort and is easy to use.

The brass ring and the embossed end cap gives it beauty and balance. The plain and wide blades enable transferring food from the cutting board to the pan painlessly and simply.

The knife is double-bevel with a stiff VG-MAX cutting core. It also has 34 Damascus cladding layers on all sides.

Its beautified with a handle Pakkawood handle with a colored walnut that is contoured.

With the hammered Tsuchime finish, the embossed end cap makes it a more professional kitchen or any family knife.

Features 

• Steel material.
• Item dimensions are 13.25” by 0.82” by 1.82”
• Weighs 7.84 Ounces
• It’s 8 inches

Pros

• It’s of use on different occasions.
• It has beauty and balance.
• The wide blades help in transferring food from the board to the pan efficiently.
• It requires little energy when in use.

Cons

• When not handled well, it will chip off easily.
• Its sharpness needs extra care.

Yoshihiro VG-10 Damascus Nakiri Knife

The Yoshihiro Damascus knife has 16 layers combined, giving it excellent performance and beauty. It’s among the best Japanese chef knives currently.

The flat cutting edge allows it to get into contact with a cutting board on each stroke. It’s best to cut vegetables to separate imperfect cuts.

It cuts and chops delicate tomatoes and vegetables. The handle style is the premium western style extending to the full tang.

The hammered texture eliminates friction on the blade, and thus food doesn’t stick on the knife.

Features 

• Stainless-steel blade.
• Steel material.
• The handle color is mahogany wood.
• The handle material is wood.
• It’s 1.7 inches.

Pros

• Perfect for herbs, vegetables, and salad lovers.
• A a double-edged knife with a flat cutting edge for easy contact with the cutting board.
• Small size makes it easy to chop vegetable roots.
• A western-style handle.

Cons

• It requires extra attention and care because of the sharp edge.
• Horning and sharpening are only by water whetstones.
• Not for use on bones, frozen foods, and nutshells.

Shun Classic 8” Chef Knife

The VG-MAX has been used to give it a sharper edge making it more resistant to corrosion and additional cobalt. Like many other Japanese chef knives, it’s durable and more potent.

It has an ebony PakkaWood handle for tough frequent use and cleaning, and gives good service when used in a locomotive style while cutting and slicing, which avoids chipping for smooth cuts.

The 8-inch knife is applicable on different occasions where it gives excellent performance. The blade’s size enables it to make fruits, vegetables, and proteins, among other foods.

Features

• Carbon blade material.
• Black color.
• Chef’s knife blade edge.
• 15” by 5” by 3” dimensions.

Pros 

• Fingers have a secure grip, which is comfortable.
• Resistant to corrosion.
• Beautiful with unique blades.
• Curved blades enable easy cutting and mincing.

Cons

• An electric sharpener isn’t right to sharpen the knife.
• Chances of having chippings and rust spots after a short use are high.

Seki japan KANETSUGU Chef Knife

Japanese knives don’t have to be expensive, as this Seki Japan KANETSUGU Chef Knife proves. This small kitchen knife can cut, slice, and chop meat, fish, and vegetables, among other things, because of the sharp tip to cross-cut food neatly and piercing food for easy separation.

Made in Japan from stainless steel, the knife is long-lasting and requires little maintenance.

It’s Seki City’s product, a famous town for manufacturing the most high-quality cutlery like Japanese swords, scissors, letter openers, and kitchen knives.

Features

• Stainless-steel blade material.
• Seki Japan brand.
• A Gyauto knife color.
• 7” blade.
• Weighs 3.52 ounces.

Pros

• It cuts, slice, chop, and divide fish meat and vegetables and make sushi.
• It separates meat from bones because of the sharp tip.
• Resistant to rust.
• Requires low maintenance cost and is long-lasting.
• Sharp and light to use.
• Very affordable price.

Cons

• Can’t be compared to more expensive Japanese chef knives in term of quality.

Shun Classic 3.5” Paring Knife

It’s a small size knife that gives precise maneuvers and complete control when in use. It’s among the best Japanese chef knives used for pitting and peeling fruits and vegetables.

It’s easy to use by both skilled and unskilled cooks for precise, versatile, and sharpness. Its ebony PakkaWood is D-shaped with a bead-blasted blade.

The small knife makes it ideal for trimming, peeling, chopping, and dicing vegetables and fruits. The high steel performance gives it durable edge retention.

Features

• Carbon blade material.
• Shun brand.
• Paring knife blade edge.
• Forged construction type.
• 3.5-inch.

Pros

• The knife is lighter, more rigid, and sharper.
• It retains sharpness for an extended period.
• Cuts are in slicing and smooth motion.
• It fits any kitchen.

Cons

• Its sharpness requires much keenness, whether in use or not.
• Edges are a bit fragile.

The DFITO Kitchen Chef Knife Sets

The box comes with five pieces of multipurpose kitchen knives, which include the 3.5” paring knife, 5” santoku knife, 7” cleaver knife, 7” santoku knife, and the 8” chef knife.

They have a gentle curve blade for easy and precise cutting. They slice, mince and dice fruit, fish, meat, and vegetables quickly.

The charming appearance makes them suitable for pizza cutting for guests.

They are long-lasting knives resistant to corrosion and rust with superb toughness. They give smooth cutting since they are hand sharpened painstakingly.

The blades have ultra-sharp edges with finely polished surfaces that are easy to clean.

The durable and robust bolster will enable long hours without getting tired since they are comfortable and stable.

The DFITO chef knives are among the Japanese chef knives to give as a gift to friends and family.

Features

• High carbon blade.
• Stainless steel material.
• DFITO brand.
• Five pieces.
• Plain blade edge.

Pros

• Fits well both in the kitchen and on the dining table because of its charming appearance.
• Hard, comfortable, and long-lasting knife.
• Resistant to corrosion and rust.
• The Shiny and stylish texture is a combination of western chefs and Japanese knives.
• They get used as gifts.

Cons

• Need extra care because of their sharpness.
• They don’t come with blade steel.
• Handles can get slippery quickly, so extra keenness is vital.
• They are only available in sets but not a single product.

KYOKU Daimyo Series Knives

They are among the best Japanese chef knives with the hardest and intense blades to last for a long time without cracking even under extreme pressure.

They come as four pieces in a single box with curved edges suitable to cut through a juicy gourmet steak. They give a comfortable feeling from the comfortable ergonomic handle.

KYOKU Daimyo Series Knives provide extreme sharpness services since they have undergone the three-step Honbazuke method and cryogenically treated to give incredible extra flexibility, hardness, and corrosion resistance.

The knives come with a warranty, and in case they are defective, a client is allowed to return for free exchange.

Features

• VG10 steel Japanese blade.
• Damascus blade material.
• KYOKU brand.
• 4.5” blade length.
• Four pieces.

Pros 

• They are beautiful.
• They offer sharp cuttings in kitchen work.
• They come with a warranty where their return is free in case they are defective.
• They have a comfortable handle.

Cons 

• They come in sets.

The Japanese Chef Knives Comparison Table

Frequently Asked Questions

What is the difference between carbon and stainless-steel Japanese chef knives?

Carbon knives hold sharpness for longer than stainless steel ones. Carbon knives are harder and easy to sharpen than stainless steel knives.

What is the consideration when buying Japanese chef knives?

Knives for fruits and vegetables have broader blades. When intending to cut meat or fish, use narrow blades.

Curved edged knives are for slicing and cutting, and if they have tips, they are suitable for chopping.

Straight edges are right in slicing, dicing, and chopping with a vertically straight cut.

Narrow blade knives aren’t okay for chopping or fast cutting or using the traditional rolling action. Slim blade knives are for peeling, paring, and other general cutting in hands.

Is it right to use oilstones on Japanese chef knives?

Oilstones are different. It’s not advisable to use Japanese chef knives on oilstones as the oilstones will cause a thin and stiff Japanese chef knife will chip.

What makes the Japanese chef knives unique?

Japanese chef knives are made from stainless-steel alloy or high carbon steel, making them long-lasting and effective.

They are a combination of western-style and the traditional Japanese style, making them unique and lovely to work with them.

Conclusion

In summary, the best Japanese chef knives give excellent work compared to other knives in the market.

When shopping for professional chef knives and home knives, choose the best to handle the needs at hand. Japanese chef knives are light, comfortable, and sharper to use.

The kitchen experience should be enjoyable and relaxing.

Remember, quality comes with a price, the reason as to why these Japanese chef knives are worth the price.