When we talk about the best Japanese chef knives of 2025, we are really talking about tools that can change the way we cook every day. With the right knife, chopping feels smoother, and cooking time becomes faster too.
From our experience, Japanese kitchen knives stand out because the blades are thin, the edges are very sharp, and the balance in the hand feels natural.
Because there are so many brands and models, choosing just one knife can feel confusing. That is why we have tested and compared the most popular Japanese chef knives ourselves. In this guide, we share what we have learned so you can quickly find the blade that fits your cooking style, your hand, and your wallet.
Let’s dive in!
1. Our Japanese Chef Knives Top Picks
MAC Knife Professional Chef’s Knife
Clean, precise cuts every day.
Global Chef’s Knife
Glides through veg and meat.
Shun Classic Chef’s Knife
Strong, smooth cutting performance.
| Product | Click to Purchase | Review | Score |
|---|---|---|---|
| 🎖️4.Miyabi Birchwood SG2 Chef’s Knife | Amazon Amazon JP Rakuten | Read Review → | ★ 4.25 |
| 5.Miyabi Kaizen Chef’s Knife | Amazon Amazon JP | Read Review → | ★ 4.10 |
| 6.Misono UX10 Gyuto | Amazon Amazon JP Rakuten | Read Review → | ★ 4.00 |
| 7.Yoshihiro VG10 Hammered Damascus Gyuto | Amazon Amazon JP Rakuten | Read Review → | ★ 4.00 |
22. How Do We Choose the Best Japanese Chef Knives?
We selected 18 of the most popular Japanese chef knives and narrowed them down to the top 7 you can buy today, including recent releases and classic brands. We cooked with each knife ourselves to see which ones truly deserve a spot on your cutting board.
2.1 How We Reviewed the Best Japanese Chef Knives
In our testing, we focused on these key factors:
- Sharpness: How easily the blade sliced through vegetables, meat, and herbs.
- Edge retention: How long the knife stayed sharp with normal home use.
- Balance & comfort: How stable, light, and comfortable it felt in the hand.
- Blade steel & build: Steel type, grind quality, and overall fit and finish.
- Versatility: How well it handled daily tasks, from fine chopping to heavier prep.
- Ease of care: Rust resistance and how simple it was to clean and sharpen.
- Value for money: Performance and durability compared with the price.
- Reputation in Japan: Real-world reviews and buzz among Japanese cooks and knife fans.
In our experience, the top knives were the ones we naturally reached for again and again because cutting with them felt easy, safe, and controlled.
2.2 Our Methodology
We shared detailed feedback after every session, comparing how each knife felt for different hand sizes and cutting styles. From our perspective, this helped us spot which knives worked well for most people, not just for one tester or one type of dish.
After extensive hands-on testing and group discussion, we have confidently selected the best Japanese chef knives for 2025. Our picks offer clear improvements in daily cooking and cover a range of budgets and experience levels.
3. The 7 Best Japanese Chef Knives of 2025 – Tested and Reviewed
Selecting the right chef knife can feel overwhelming, but we have personally tested and ranked the 7 best Japanese chef knives of 2025 to make your choice simple.
Let’s check them below and know why they are the best
No.1. MAC Knife Professional Chef’s Knife
MAC Knife Professional Chef’s Knife is a light, very sharp Japanese chef knife made for precise everyday prep. We see it as a tool for clean slicing rather than heavy, rough work.
The hollow edge helps food release more easily, so thin slices of vegetables or protein do not cling to the blade. We reach for it when we want control, speed, and a knife that feels quick in the hand.
Blade: 8″ hollow-edge, thin alloy steel | Handle: pakkawood, Western chef shape | Weight: approx. 9.1 oz | Care: hand-wash only, no dishwasher
No.2. Global Chef’s Knife
Global Chef’s Knife is a classic chef knife that many home cooks and professionals rely on. We see it as a true all-rounder for daily prep, from vegetables to block meat and even sashimi slices.
The curved blade is designed for smooth push-cutting and gentle rocking, so chopping, trimming, and slicing feel steady and controlled. We also like the clean, all-stainless look with the black-dot handle, which gives it a modern, professional feel on the counter.
Blade length: 20 cm Western-style gyuto | Steel: stainless, plain edge | Construction: stamped all-stainless design with iconic black-dot handle | Best for: multipurpose home and pro use on meat, vegetables, and fish | Care: hand-wash only, use soft cutting boards, avoid very hard foods
No.3. Shun Classic Chef’s Knife
Shun Classic Chef’s Knife is a Western-style chef knife with a unique blade shape. We like that it cuts fruit, vegetables, and meat without much force.
The knife uses a hard steel core with layered Damascus-style cladding and a 22° edge. We see it as a high-end tool for recipes that also need extra strength for things like winter squash or big cabbage.
Details: 8″ Western-style chef blade | VG-MAX steel core with Damascus cladding | Ebony-black D-shaped pakkawood handle | Brand-backed free sharpening service
No.4. Miyabi Birchwood SG2 Chef’s Knife
Miyabi Birchwood SG2 Chef’s Knife looks almost like an art piece. The black-dyed maple handle and 133-layer Damascus blade stand out on any board.
We like that this knife is built as a multi-purpose santoku for meat, fish, and vegetables. The MC66 powder steel core and fine edge work from Seki craftsmen give it very strong cutting power and long edge life.
Blade length: 180 mm Santoku | Steel: MC66 powder stainless | Layers: 133-layer Damascus cladding | Handle: black-dyed maple D-shape | Care: hand-wash only, no dishwasher
No.5. Miyabi Kaizen Chef’s Knife
Miyabi Kaizen Chef’s Knife is a compact chef knife with a thin Japanese blade and a dark, elegant handle. We like it as a small main knife for regular prep where space and control matter.
The blade uses VG10 super steel with a 65-layer flower Damascus pattern. It is ice-hardened with CRYODUR and hand-finished to a very fine 9.5–12° edge, so sharpness is the main focus.
Blade length: 15.2 cm | Blade steel: VG10 super steel, 65-layer flower Damascus | Edge angle: 9.5–12° Honbazuke | Hardness: ~HRC 60 CRYODUR | Weight: 0.5 lb | Dishwasher safe: No
No.6. Misono UX10 Gyuto
Misono UX10 Gyuto is a stainless-steel gyuto built as a high-end line in the UX10 series. We see it as a main knife for people who want carbon-steel-like sharpness but with stainless convenience.
The blade uses high-purity European stainless special steel, finished with Misono’s mix of traditional craft and newer grinding techniques. In practice that means a very keen edge that is also easy to resharpen compared with many other premium knives.
Blade length: 21 cm (210 mm) | Steel: high-purity stainless special steel | Edge: plain gyuto profile | Weight: 160 g | Handle: black reinforced wood
No.7. Yoshihiro VG10 Hammered Damascus Gyuto
Yoshihiro VG10 Hammered Damascus Gyuto is a Japanese chef’s knife made for all-round kitchen work. We see it as a main knife for cutting meat, fish, and vegetables in one tool.
The blade combines Damascus-style layering with a hammered surface and a traditional wa-style handle. It is sold as a functional knife that also looks refined on the board or in storage.
Blade length: 8.25″ | Steel: VG10 core, 46-layer Damascus | Edge: double bevel, plain | Handle: rosewood octagonal | Extras: magnolia saya cover | Care: hand-wash only, water-stone sharpening, avoid bones and frozen food
4. How to Choose the Best Japanese Chef Knives For Every Use
We like to match each Japanese chef knife to how we actually cook. Below are simple picks by use.
- Best all-round chef knife: We reach for the Global Chef’s Knife when we want one stainless knife for daily meat, fish, and vegetable prep.
- Best for light, precise prep: For very thin slices and quick work on the board, we use the MAC Knife Professional Chef’s Knife with its thin, sharp blade.
- Best Western-style power knife: When we handle bigger items and want a stronger Western profile, we take the Shun Classic Chef’s Knife.
- Best compact premium knife: On smaller boards or when we want more control, we like the shorter Miyabi Kaizen Chef’s Knife.
- Best stainless pro-style gyuto: For long sessions and clean cuts in firm vegetables, we rely on the Misono UX10 Gyuto.
Still looking for the right Japanese knife?
Explore more rankings, buying guides and related Japanese knife articles below:
5. FAQ
What is a Japanese chef knife (gyuto)?
Japanese chef knife, or gyuto, is an all-purpose kitchen knife used for meat, fish, and vegetables. It usually has a thinner blade and harder steel than many Western chef knives, which allows for a sharper edge and more precise cuts.
What is the difference between gyuto and santoku?
Both are multipurpose, but gyuto has a longer, more curved blade that works well with rocking cuts and larger ingredients, while santoku is usually shorter with a flatter profile, better for straight push cuts and smaller boards.
Why are Japanese chef knives so sharp?
Many Japanese knives use harder steels (often around 60 HRC) and are ground at a smaller edge angle (roughly 10–15° per side) compared with typical Western knives. This combination supports a very thin, fine edge that feels extremely sharp when maintained properly.
Are Japanese chef knives good for beginners?
Yes, but they require care. For beginners who cook often, a stainless or stainless-clad Japanese gyuto or santoku is a good choice. High-hardness blades should not be used on bones, frozen food, or very hard items, and they should always be hand-washed and dried.
What steel is common in Japanese chef knives?
Popular steels include VG10, VG-MAX, AUS-8/10, and powder steels such as SG2/MC66. These steels are chosen for hardness, edge retention, and corrosion resistance while still being sharpenable on water stones.
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