6 Best Japanese Knives, Reviewed by Kitchen Pros

We start our knife tests by slicing through a piece of paper to assess their initial sharpness. We then test how well each knife cuts and retains an edge after chopping through a variety of foods, from hard carrots to medium-firm cheeses that are known to stick, and delicate herbs that bruise easily, like parsley. We test soft foods that are easy to squish, such as ripe tomatoes and fresh mozzarella, and onions that are difficult to cut into even pieces with a dull knife. We also test on raw chicken and cooked meat, because your knife should be able to do it all.

Overall, we aim for thin, clean and consistent cuts. Then we perform the paper test again to see if there’s any noticeable difference in sharpness. In addition to performance, we also consider the comfort of the handle, grip and weight.

Good knives are an investment. If you can, it’s a good idea to hold them in your hand before buying to get a feel for them. They should be an extension of your hand. When it comes down to it, it's all about personal preference. What might feel too big and heavy for one person may feel too light for another. Here are some details to consider:

✔️ Blade length: Even though eight inches is the most common size for chef's knives, you might want to check out a six-inch version if you have smaller hands to see which fits your grip better.

✔️ Handle material and style: Some handles are made of wood or wood composite; some are metal or plastic. Although looks are important, prioritize functionality over aesthetics. You want to be able to grip the handle comfortably, without the worry of slipping. Look for handles shaped to fit your hand, or handles that are rounded and fit comfortably in your hand. Choose the knife you'll want to reach for again and again — and can keep up with your lifestyle.

✔️ Blade material: Different steels affect a blade's durability and how often it needs sharpening.

• Carbon steel is harder and thus easier to sharpen than stainless steel, but since carbon steel is vulnerable to rust and stains and may gain a patina over time, it's a high-maintenance material. A blade gaining a patina isn't a bad thing, necessarily. It mainly affects the look of the blade. In fact, some people force a patina on their blades, because it has the ability to protect the blade from further oxidation, like seasoning on a cast-iron skillet.
• Damascus isn't a stand-alone knife material. Instead, it refers to a complex and labor-intensive forging process that involves layering two different types of steel — usually carbon steel and stainless steel — and forcing them into folds under high heat. The end result is a beautiful blade with complex patterns, but since the types of steel hammered together can vary by manufacturer, make sure you check what types of steel they're combining before purchasing.
• Stainless steel refers to an alloy of iron with a small amount of carbon, resulting in blades that are durable and resistant to corrosion. Though they don't take a sharp edge quite like carbon steel, they tend to be more affordable and low maintenance. Keep in mind: Lower grades of stainless steel, often associated with lower-priced knives, can be hard to resharpen well, which means they won't last you very long.

✔️ Tang: Tang refers to the part of the blade that extends into the handle. Full-tang knives extend all the way through the handle, making the knife feel stronger and more balanced. A concealed tang, or hidden tang, means that no part of the tang is visible, and instead is entirely encased in the handle. A partial tang doesn't extend through the handle and will affect balance and durability, but it's generally more affordable.

✔️ Type of knife: Knives can be forged or stamped, meaning they're either forged from a single piece of metal, or they're stamped (or cut) from a large sheet of metal and then honed to get a sharp edge. Forged knives are generally thicker and heavier, while stamped knives are thinner, lighter and tend to be more flexible and less expensive.

The best Japanese knife is the knife that works best for you. When shopping for knives, Lau first asks his customers what they’ll be using their knives for. Professional chefs and home cooks typically have different needs:

Professional chefs tend to use their knives upward of 40 hours of week, while home chefs typically use them for about 20 minutes a day to prep dinner. With that in mind, he recommends heavy-duty blades that have better edge retention to professional chefs. Lau adds that yanagis are popular among Japanese sushi chefs. They're traditional Japanese slicers that feature a single-edge blade. Unlike Western-style Japanese knives that have a double edge, single-edge knives can achieve a super-sharp cutting edge, perfect for the cleanest cuts.

For home chefs, Lau recommends a kitchen knife that's easy to sharpen, because "a knife you can’t sharpen is just a useless piece of metal," he says. Inox Honyaki knives from the Suisin brand are a great pick. Aside from ease of sharpening, Lau recommends holding the knife to see what feels right for you. The shape of the handle and heft of the knife are factors to consider.

Nicole Papantoniou is the director of the Kitchen Appliances & Innovation Lab, where she oversees all the testing that takes place related to kitchen gear. She conducted the previous side-by-side knife test and the previous side-by-side serrated knife test, as well as the butcher knife test. She's a trained cook and uses one of her three chef's knives all the time.

Abigail Bailey is the assistant to the general manager of the Good Housekeeping Institute, where she covers a wide range of products, including kitchen gear and home goods. She worked closely with Nicole to research all of the ins and outs of knives for this article.