I’m no knife expert—nor do I collect them. But during a recent trip to Japan, I found myself unexpectedly fascinated by Japanese knives and the quiet reverence people have for them. Sleek, balanced, and unapologetically sharp, they’re as much about craftsmanship as they are about function. If you’re heading to Japan and wondering whether you should splurge on one—yes, you absolutely should. Call me crazy, but I bought four. One for each family member. Because once you slice into a tomato with a well-honed Santoku, there’s no going back.
First, a bit about Western knives. Most of us know the well-known German brands like Zwilling and WÜSTHOF. While Germany isn’t the only place making great knives, there’s a reason it’s considered the standard for Western-style blades: German knife makers are famous for their steel.
German knives are heavy, durable, and built for power—great for tackling bones, squash, or anything that needs brute force. Japanese knives, on the other hand, are lighter, sharper, and built for precision. They glide through vegetables and sushi like butter. Think of German knives as SUVs—rugged and reliable. Japanese knives? Sports cars—sleek, fast, and built for finesse.
Ideally, your kitchen should have both.
Why Japanese Knives?
Japan doesn’t mess around with blades. Whether it’s a samurai sword or a sashimi slicer, the attention to detail is obsessive—in the best way possible. The knives are lighter, thinner, and often sharper than their Western counterparts, which makes precision cutting a breeze.
And let’s be honest: holding a beautiful Japanese knife just makes you feel like a better cook. Even if you're just making grilled cheese.
Types of Japanese Knives (Because Yes, There Are a Lot)
If you're new to this world, the knife shop can feel like a sushi bar with no English menu—overwhelming but exciting.
Here are a few staples:
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Santoku – My personal favorite. “Three virtues” = meat, fish, and vegetables. All-purpose. All-awesome. Displayed in the image are three Santoku's with different blade steels, blade sizes and handles.
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Gyuto – The Japanese version of the Western chef’s knife. Great for meat-heavy meals.
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Nakiri – Flat blade, veggie-chopper’s dream.
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Petty – Small utility knife, perfect for fruit and detail work.
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Yanagiba – Long, thin blade used for slicing sashimi like a pro. Not necessary unless you moonlight as a sushi chef.
Let’s Talk Steel (It Matters)
Japanese knives come in a buffet of steel types, each with their pros and quirks. Here's the cheat sheet:
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High-Carbon Steel – Razor sharp, holds its edge like a samurai on a mission. But it’s needy—prone to rust if you so much as blink at it with a damp sponge. Great if you’re the careful type who dries their knives like fine china.
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Stainless Steel – Low-maintenance and forgiving. Modern varieties like VG-10, AUS-10, and stainless blends with carbon powder give you the best of both worlds—sharp, durable, and easier to maintain. My personal favorite for everyday use. You sharpen it, it listens. I bought Stainless Steel VG-10 with carbon powder
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Damascus Steel – Technically a layered steel, not a single type. Known for its distinctive wavy patterns, it’s usually a stainless or high-carbon core sandwiched between multiple layers for strength and beauty. Is it just aesthetic? Sometimes. But it's also symbolic of Japanese design: sharp meets stunning.
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Iron (Kurouchi finish) – More traditional, sometimes left unpolished with a dark, rustic finish. These knives are often handmade and feel artisanal. But like carbon steel, they rust fast and need babying. Not ideal if your idea of knife care is “toss it in the sink.
If you're a home cook who cooks often but doesn’t want to baby your knife after each use, go stainless. Save the high-carbon for your knife nerd phase.
Handles: Western vs Japanese
Now for the bit that surprises most people: the handles.
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Western Handles (Yo Handles) – These are what most home cooks are used to. Ergonomic, full-tang (meaning the metal runs through the entire handle), and typically on the heavier side. If you’ve ever used a Wüsthof or Shun, this will feel familiar—solid, balanced, and built for power chopping.
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Japanese Handles (Wa Handles) – Light, minimalist, and often octagonal or D-shaped. These are traditionally made with woods like magnolia, rosewood, ebony, maple or even burnt chestnut, and they give the knife a featherlight grip that feels surprisingly nimble. There’s a satisfying simplicity to them, both in form and function.
Personally, I’ve come to love the Wa handles—they feel like an extension of your hand rather than a tool you're gripping. That said, if you’re transitioning from Western knives, stick with what feels natural at first. There's no wrong answer—just personal preference.
Handle materials range widely:
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Wood – My favorite. It’s warm, lightweight, and ages beautifully.
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Recycled Ocean Plastic – Yes, that’s a thing—and it's surprisingly attractive and environmentally conscious.
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Synthetic – Durable and no-fuss, though sometimes lacking that handmade character.
If you're just getting started, don’t overthink it. Pick the one you can’t stop holding in the shop—that’s usually your answer.
Keeping It Sharp (Without Going Zen Master)
Knife sharpening in Japan is practically a religion. Walk into any knife shop and you’ll likely see someone in an apron, calmly working a blade over a whetstone with the focus of a monk. It's mesmerizing. Rows of wet stones, each with different levels of grit, angled rods, and sharpening rituals so precise they make a tea ceremony look rushed.
But let’s be honest—most of us are not sharpening purists. We don’t own grit charts or watch YouTube videos on blade geometry before breakfast.
So here’s what the shopkeeper advised me (and I’ve come to swear by it):
Get a good roller sharpener.
It’s fast, foolproof, and—most importantly—it won’t mess up the edge or angle of your knife. Brands like Kyocera and Minosharp are excellent choices and widely available in Japan and online.
Save the whetstone for your retirement hobby—right after bonsai gardening and mastering calligraphy.
Knife Maintenance 101
You’ve splurged on a handmade knife from a fifth-generation blacksmith. Now, don’t toss it in the dishwasher like a butter knife.
Do:
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Hand wash gently with soap and water
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Dry immediately
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Store in a wooden sheath (saya), knife block, or blade guard
Don’t:
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Cut frozen food or bones unless the knife is made for it
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Leave it soaking in the sink
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Use glass cutting boards (seriously, why do these even exist? These are slippery and dangerous)
Take care of your knife and it’ll outlive your non-stick pans, your blender, and possibly your marriage. Just kidding (kind of).
Where to Buy?
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Tokyo: Kappabashi Street (I bought mine at Kama Asa. Worth the hype.)
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Kyoto: Nishiki Market has great options—I bought another from Jikko. Musashi was another popular brand. Some shops even let you choose your blade and handle, then assemble it for you on the spot.
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Osaka: Try Jikko if you're in the mood for beautiful craftsmanship.
Final Thoughts
Buying a Japanese knife is more than a souvenir—its serious business. It’s a daily-use piece of functional art. Every slice reminds you of your trip, the culture, the quiet precision of a country that makes even
utility feel beautiful.
Just be warned: once you own one, you may not stop at one.
