8 Best Japanese Knives, Tested by Chefs and Kitchen Professionals

Our experts in the Good Housekeeping Institute Kitchen Appliances & Innovation Lab begin testing knives by slicing through a piece of paper to assess the blades' initial sharpness.

We then test how well each knife cuts and retains an edge after chopping through a series of different foods, from hard carrots and medium-firm cheeses that are known to stick to delicate herbs like parsley that bruise easily. We also see how the knives do with soft foods that are easy to squish, such as ripe tomatoes and fresh mozzarella, as well as onions that are difficult to cut into even pieces with a dull knife. We then evaluate how well they cut through raw chicken and cooked meat, because a good Japanese knife should be able to do it all.

Overall, we aim for thin, clean and consistent cuts. Then we perform the paper test once 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.

A good knife is an investment. If possible, it’s helpful if you can hold the knife in your hand before purchasing to get a feel for it. Ideally, you want it to feel as if it's 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 other key 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 it slipping; features like dimples or textured handles will help. Opt for a handle that looks like it's shaped to fit nicely in your hand or a handle that is rounded to feel comfortable in your hand. Ultimately, you'll want to find the knife that feels most natural for you so you'll reach for it again and again.

✔️ Blade material: Different types of steel affect a blade's durability and how often it will need sharpening.

• 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 very long.
• 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 acquiring 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. Since the types of steel hammered together can vary by manufacturer, make sure you check which types of steel they're combining before purchasing.
• Alloy steel is a mixture of multiple elements, such as nickel and manganese, that have been melted down together and then shaped into a blade.

✔️ Tang: A full-tang knife has a blade that extends 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.

Japanese knives are generally lighter and sharper than their German counterparts. Since they're thinner, they're slightly less durable and a little more prone to the tip breaking or the blade chipping, so Japanese knives tend to require more maintenance and care.

The thin, lightweight construction makes Japanese knives great for fine, delicate tasks, like cutting vegetables or slicing fish. “Sushi is a prime example,” says Vincent Lau. “You don’t cook it, so the freshness of the ingredients and how you prep it is how you distinguish a great sushi chef and a mediocre one.”

German knives, meanwhile, are often heavy and bulky, but also more sturdy with thicker blades that require sharpening more often for good edge retention. German knives are good for more heavy-duty tasks, like breaking down chicken. Ultimately, which knife is better is based on need and preference.

Japanese knives can be trickier to sharpen as they are more delicate, but German knives require more frequent sharpening. Each type of knife is also sharpened to a specific degree. Japanese knives are sharpened at a 10- to 15-degree angle while German knives are sharpened to about 20 to 22 degrees. While you can invest in a great knife sharpener, it's also worth taking your knives to be professionally sharpened, as this process can be specific and delicate.

Because Japanese knives are typically more delicate and brittle than other knives, they may require slightly more care, but all chef's knives should be treated with respect. After using, it's best to immediately wash and dry your knife to prevent premature rusting of the blade. Never wash the knives in the dishwasher as this can be dangerous and may cause the blade of your knife to chip or rust.

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, Lau recommends heavy-duty blades that have better edge retention for professional chefs.

Lau adds that yanagis (a type of sushi knife) 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 cooks, 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. 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.

This article was originally written by Nicole Papantoniou, the director of the Kitchen Appliances & Innovation Lab. She oversees all of GH's testing related to kitchen gear. A trained chef who regularly uses one of her three chef's knives, she conducted our original side-by-side knife test for this guide.

The most recent updater of this guide is Becca Miller, an associate food editor in the Good Housekeeping Test Kitchen. As an avid home cook, Becca finds herself reaching for her kitchen knives every day and appreciates the really sharp, nimble and delicate blades of Japanese knives. Her santoku is a personal favorite.