こんにちは (hello!) Japanese admire their culture and makes something unique every day. So is the gyuto they make, which is the equivalent of a western chef’s knife having either a western (yo) or Japanese (wa) style handle.
Its usually lighter than the western counterparts and a gyuto typically has a curved belly near the tip. That’s how you can identify Japanese gyuto.
We’ve already covered some of the best chef knives for the money. Here we’ll recommend some of the best Japanese chef knives for money. Have a look at the Japanese cutlery chef knives reviews.
Best Japanese Chef Knives Specs
|Aogami Kurouchi||High-Carbon Steel||D shape|
|Yoshihiro VG10||VG-10 Japanese stainless steel||Western-Style Mahogany Handle|
|Syosaku Japan Chef's Knife||VG-10 Japanese stainless steel||Triple riveted mahogany Handle|
|Yoshihiro Cutlery||Nickel VG-10 Gold high-carbon steel||Octagonal WA-handle|
|Miyabi Mizu||SG2||Micarta D-shape handle|
Lets go to the knives Reviews of japanese kitchen knives
The Aogami Steel Kurouchi Chef Knife is not your regular knife which produced in bulk. It’s a handmade knife made by highly skilled Japanese blacksmith.
It’s light, stable, well-balanced, and sturdy. Moreover, this knife is wicked sharp, and it will sit in the hands without slipping. It has a thin and light profile to it. Nothing spectacular in visual appearance, look like a regular classic knife.
The blade is of high carbon and features a walnut handle. The handles maintain the hand grip even when you use wet hands. It can do most of the cutting work but not recommended for heavy-duty.
On the counter side, It doesn’t come with a fine edge. You have to sharpen it. It’s available for both right and left hand. For under 100, it’s worth it.
- it’s very comfortable to use.
- It’s a double bevel knife, which means that it can be used both by right and left-handed chefs out there.
- The knife arrives in a beautiful fancy box. good for gifts
- Not sharpened out of the box.
If you are a picky chef shopper, you need to take a look at this Japanese knife. The blend of VG-10 steel and the blade geometry makes this knife a leader of the pack.
The knife arrives in a premium box with golden Japanese characters. Indeed a work of art. The Japanese craftsmen have done a fantastic job over here. It’s 100% handcrafted from scratch.
For supreme durability, the knife features 16 layers of outer steel. This thing won’t rust easily. The handle is made of good quality wood. It has an excellent finish to it and a fancy look as well.
So, you are getting a beautiful workhorse, which could be one of the finest examples of high-end kitchen cutlery.
It’s one of the best Japanese knives on the market everyone can get.
- The Yoshihiro VG10 is a double bevel knife. Left and right-hand users can use it
- The knife comes pre-sharpened
- Edge retention of this knife is good. The edges can maintain their sharpness for a long time
- The quality of VG10 is easily comparable to other knives that cost double
- The knife looks much better in person than in the pictures
- Not dishwasher safe. Maybe unwillingly, but you have to handwash it.
Another hidden gem. Stunning looks and ruthlessly sharp. The Syosaku Japan Chef’s Knife is a one-step further Japanese knife that can give its competition a wounded feeling at any hour of the day.
This Japanese knife nails it with its freaking sharpness. The balance and the precision cuts of this knife are good. You don’t need to apply too much pressure during work. You just need to glide it.
As you can tell by now, the problem with this knife is that it’s too nice to be put to hardcore use.
- It’s an eye-pleaser.
- The knife is handmade with a high degree of TLC.
- Factory sharpened
- Premium Mahogany wood handle. The material ensures a firm grip during use and stays water-repellent.
- Not much to brag
Another Yoshihiro chef knife! NSW Gyuto Knife is perfect for cutting, chopping, slicing, or any other kitchen prepping activities. The traditional Japanese Wa-style handcrafted octagonal-shaped handle of this knife has a good shape and size.
Proudly made in Japan, this chef knife is of good quality. According to the makers, the knife hammered with 46 layers of steel for unmatched efficiency and durability, which requires skilled craftsmanship.
Absolute razor-sharp, to say the very least. It can chop down fruits and veggies with zero to minor resistance. It’s a lightweight and highly versatile knife that can be used to enhance cutting techniques.
- A knife cover is included in the deal to protect the knife with no extra cost.
- This fine-edged Japanese knife features smooth and rounded handles.
- The blade on this Yoshihiro knife is very thin and light as expected
- Expensive for most of the super-budget shoppers out there. That said, it’s worth stretching the budget a little bit to own a knife of this standard.
Zwilling a well-known brand who owns Miyabi gyutos. It’s a beautiful knife to show off and an absolute workhorse for everyday use. Right from the cutting quality to the ergonomic feel, everything about this knife is right on the money. It’s exceptionally balanced and built.
It’s constructed using superior-quality SG2 hard steel, which is easy to sharpen and keeps the edge longer. The polished Damascus layered steel looks even better.
We couldn’t find a comparable knife in the same price range. So we left it here.
- supreme sharpness and ease of use.
- SG2 steel, Handcrafted
- Stunning looks
- Lifetime warranty
- it’s more reliable and durable.
- A hard cutting board is not compatible
- Premium price
- Traditional rods won’t work for sharpening.
The bottomline – buying a good japanese chef knife
At the end of the day, there’s no one size that’s fit for all. Japanese knives are not for everybody. and we’ve different views on what’s the best japanese chef knives in the world. But you shouldn’t choose a lackluster knife either. Thanks to the all redditors out there who helped us recommending these Japanese kitchen knives to readers. We’ll add more based on recommendation later.