We Use CookiesWe use cookies to enhance the security, performance,
functionality and for analytical and promotional activities. By continuing to browse this site you
are agreeing to our privacy policy
10 Best Japanese Knives 2026 in the United States
#1
Winner
HOSHANHO 7 Inch Nakiri Knife, Japanese High Carbon Stainless Steel Chef Knife, Multipurpose Meat Vegetable Sharp Kitchen Knife with Ergonomic Pakkawood Handle
The HOSHANHO 7 Inch Nakiri Knife is a solid choice for anyone looking for a versatile Japanese-style kitchen knife, especially for chopping vegetables but also capable of handling meat and fruit. Its blade is made from high carbon stainless steel, giving it good hardness (60 HRC) and the ability to hold a sharp edge well. The 15-degree edge angle is typical for Japanese knives, meaning it’s sharper than most Western knives, allowing precise, smooth cuts with less effort. At 7 inches, the blade length strikes a nice balance—not too long for control but enough to handle bigger veggies.
Rating
10.0
Chosen by1,377
Blade Material
Weight and Balance
Handle Material
Most important from
1287 reviews
#2
Matsato Chef Knife - Perfect Kitchen Knive for Cooking, Chopping. Japanese Steel Knife for Home, BBQ. For Balance & Control, 6.3 Inch
The Matsato Chef Knife stands out as a versatile and well-crafted tool suitable for both home cooks and professional chefs. Its blade is made of high-quality stainless steel, which promises durability and sharpness, reducing the likelihood of dulling or chipping over time. The blade length of 6.2 inches makes it a practical choice for various kitchen tasks, from chopping vegetables to slicing meats.
Rating
9.7
Weight and Balance
Most important from
8414 reviews
#3
Miyabi Birchwood SG2 Japanese Chef's Knife, 8-inch, Chef's Kitchen Knife, Karelian Birch Handle, 100-layer flower Damascus pattern, Handcrafted in Seki, Japan
The Miyabi Birchwood SG2 Japanese Chef's Knife is a high-quality kitchen tool designed for those who appreciate sharpness and craftsmanship. Its 8-inch blade is made from SG2 micro carbide powder steel, a premium high carbon stainless steel known for holding a sharp edge longer than many other blades. The knife features a beautiful 100-layer Damascus pattern, which not only adds aesthetic appeal but also hints at its layered forged construction, enhancing durability. The blade edge is sharpened by a traditional Honbazuke process to a very fine 9.5 to 12 degree angle, making it sharper and more precise than many Western knives, resulting in smoother and more effortless cutting.
Rating
9.7
Blade Material
Handle Material
Edge Angle
Most important from
571 reviews
Top 10 Best Japanese Knives 2026 in the United States
#1
Winner
HOSHANHO 7 Inch Nakiri Knife, Japanese High Carbon Stainless Steel Chef Knife, Multipurpose Meat Vegetable Sharp Kitchen Knife with Ergonomic Pakkawood Handle
HOSHANHO 7 Inch Nakiri Knife, Japanese High Carbon Stainless Steel Chef Knife, Multipurpose Meat Vegetable Sharp Kitchen Knife with Ergonomic Pakkawood Handle
Blade Material: High Carbon Stainless Steel
Blade Type: Nakiri
Blade Length: 7 Inches
Handle Material: Pakkawood
Edge Angle: 15-degree
Weight and Balance: 12.3 oz, balanced pakkawood handle
Chosen by 1377 this week
Matsato Chef Knife - Perfect Kitchen Knive for Cooking, Chopping. Japanese Steel Knife for Home, BBQ. For Balance & Control, 6.3 Inch
Matsato Chef Knife - Perfect Kitchen Knive for Cooking, Chopping. Japanese Steel Knife for Home, BBQ. For Balance & Control, 6.3 Inch
Blade Material: Stainless Steel
Blade Type: Plain
Blade Length: 6.2 Inches
Handle Material: Wood
Weight and Balance: 6.2 ounces, good balance
Miyabi Birchwood SG2 Japanese Chef's Knife, 8-inch, Chef's Kitchen Knife, Karelian Birch Handle, 100-layer flower Damascus pattern, Handcrafted in Seki, Japan
Miyabi Birchwood SG2 Japanese Chef's Knife, 8-inch, Chef's Kitchen Knife, Karelian Birch Handle, 100-layer flower Damascus pattern, Handcrafted in Seki, Japan
Blade Material: SG2 micro carbide powder steel
Blade Type: Straight Edged
Blade Length: 8 Inches
Handle Material: Karelian birch
Edge Angle: 9.5 to 12 degrees
Weight and Balance: Just over a pound
MITSUMOTO SAKARI Japanese Chef's Knife Set 4 Pcs, Professional Hand Forged Kitchen Chef Knife Set, High Carbon Ultra Sharp Cooking Chefs Knife Set (Rosewood Handle & Sandalwood Box)
MITSUMOTO SAKARI Japanese Chef's Knife Set 4 Pcs, Professional Hand Forged Kitchen Chef Knife Set, High Carbon Ultra Sharp Cooking Chefs Knife Set (Rosewood Handle & Sandalwood Box)
Blade Material: Carbon Steel
Blade Length: 8 Inches
Handle Material: Rosewood
Weight and Balance: 800 grams, about 1.76 pounds
MAC Knife Professional series 8" Chef's knife w/dimples MTH-80
MAC Knife Professional series 8" Chef's knife w/dimples MTH-80
Blade Material: Alloy Steel
Blade Type: Hollow
Blade Length: 8 inches
Handle Material: Pakka wood
Weight and Balance: 10 ounces
Related Products
Up to 30% off
HOSHANHO 7 Inch Nakiri Knife, Japanese Hand Forged Asian Chopping Chef Knife, Professional Meat Vegetable Cleaver Kitchen Knife with Ergonomic Handle
HOSHANHO 7 Inch Nakiri Knife, Japanese Hand Forged Asian Chopping Chef Knife, Professional Meat Vegetable Cleaver Kitchen Knife with Ergonomic Handle
Blade Material: Stainless Steel
Blade Type: Nakiri
Blade Length: 7 Inches
Handle Material: Rosewood
Edge Angle: 12-15°
Weight and Balance: 8.3 oz, well balanced
Miyabi Birchwood GS2 7-pc Knife Block Set
Miyabi Birchwood GS2 7-pc Knife Block Set
Blade Material: High Carbon Stainless Steel
Blade Type: Ice-hardened CRYODUR, 101-layer Damascus
Handle Material: Karelian Birchwood
Edge Angle: 9.5 to 12 degrees
Weight and Balance: 7 pounds, balanced
MASAMOTO SW Japanese Gyuto Chef's Knife with Sheath 8.2" (210mm) Made in JAPAN, Professional Kitchen Chef Knife, Ultra Sharp Swedish Stainless Steel Blade, Wood Wa Handle, Black Ferrule
MASAMOTO SW Japanese Gyuto Chef's Knife with Sheath 8.2" (210mm) Made in JAPAN, Professional Kitchen Chef Knife, Ultra Sharp Swedish Stainless Steel Blade, Wood Wa Handle, Black Ferrule
Blade Material: Swedish stainless steel
Blade Type: Gyuto
Blade Length: 8.2 inches (210mm)
Handle Material: Magnolia wood with buffalo horn ferrule
Edge Angle: Typical Japanese knife angle
Weight and Balance: 4.9 ounces, well balanced
#10
Global 8-Inch Chef's Knife – Lightweight Japanese Stainless Steel, Razor-Sharp Edge, Made in Japan, G-2
Global 8-Inch Chef's Knife – Lightweight Japanese Stainless Steel, Razor-Sharp Edge, Made in Japan, G-2
Blade Material: molybdenum/vanadium stainless steel
Blade Type: Plain
Blade Length: 8 Inches
Handle Material: Stainless Steel
Weight and Balance: 7.8 oz, well-balanced
Recommended lists
How do we rank products for you?
Our technology thoroughly searches through the online shopping world, reviewing hundreds of sites. We then process and analyze this information, updating in real-time to bring you the latest top-rated products. This way, you always get the best and most current options available.
Buying Guide for the Best Japanese Knives
Choosing the right Japanese knife can significantly enhance your cooking experience. Japanese knives are known for their precision, sharpness, and craftsmanship. When selecting a Japanese knife, it's important to consider various factors to ensure you get the best fit for your needs. Here are some key specifications to help you make an informed decision.Blade MaterialThe blade material is crucial as it affects the knife's sharpness, durability, and ease of maintenance. Common materials include high-carbon steel, stainless steel, and Damascus steel. High-carbon steel is extremely sharp and holds an edge well but requires more maintenance to prevent rust. Stainless steel is more resistant to rust and easier to maintain but may not hold an edge as long. Damascus steel combines the best of both worlds with a beautiful pattern and excellent performance. Choose high-carbon steel if you prioritize sharpness and are willing to maintain it, stainless steel for ease of care, and Damascus steel for a balance of both.
Blade TypeJapanese knives come in various blade types, each designed for specific tasks. Common types include Gyuto (chef's knife), Santoku (all-purpose knife), Nakiri (vegetable knife), and Deba (fish knife). The Gyuto is versatile and can handle most tasks, making it a great all-around choice. The Santoku is also versatile but excels in slicing, dicing, and chopping. The Nakiri is perfect for cutting vegetables with precision, while the Deba is ideal for filleting fish. Choose a blade type based on the primary tasks you perform in the kitchen.
Blade LengthBlade length affects the knife's maneuverability and suitability for different tasks. Common lengths range from 6 to 12 inches. Shorter blades (6-8 inches) offer better control and are ideal for tasks like chopping vegetables or slicing smaller items. Longer blades (9-12 inches) provide more cutting surface and are better for slicing larger items like meat or fish. Consider the size of your kitchen space and the types of food you typically prepare when choosing the blade length.
Handle MaterialThe handle material impacts the knife's comfort, grip, and durability. Common materials include wood, plastic, and composite. Wooden handles offer a traditional look and feel but may require more maintenance to prevent cracking. Plastic handles are durable and easy to clean but may lack the aesthetic appeal of wood. Composite handles combine the best of both, offering durability and a comfortable grip. Choose a handle material that feels comfortable in your hand and suits your maintenance preferences.
Edge AngleThe edge angle determines the sharpness and cutting performance of the knife. Japanese knives typically have a sharper edge angle (around 15 degrees) compared to Western knives (around 20 degrees). A sharper edge angle allows for more precise and effortless cutting but may require more frequent sharpening. If you prioritize precision and are comfortable with regular maintenance, opt for a sharper edge angle. If you prefer less maintenance, a slightly wider angle may be more suitable.
Weight and BalanceThe weight and balance of a knife affect its ease of use and comfort. Japanese knives are generally lighter and more balanced than Western knives, allowing for more precise control. A well-balanced knife will feel comfortable in your hand and reduce fatigue during extended use. Test the knife's weight and balance by holding it and mimicking cutting motions. Choose a knife that feels comfortable and well-balanced to ensure a pleasant cooking experience.