TL;DR: A Japanese chef’s knife, or Gyuto knife, is a multipurpose knife that excels at chopping and dicing. When buying one, consider what you want the blade made out of, if you want it beveled on both sides, and how much it weighs.

I’ve been a dedicated home cook for almost two decades, having grown up learning to cook from my mom. I inherited my enthusiasm for knives from my dad. As a kid, I acquired quite the collection of pocket knives, and I now own a wide variety of kitchen knives as well as a pocket knife and a Bowie knife.

Most of my knives I received as gifts, but I’ve also picked out a few of my own and even rescued a few nice-looking knives from a thrift store so I could restore them. I’ve used stainless steel, carbon steel, and ceramic knives, meaning that I have a good idea of what works best for what task.

What is a Japanese Chef’s Knife?

A Gyuto knife, more often referred to as a Japanese chef’s knife, is a kitchen knife that’s meant to be used for slicing, dicing, and chopping. Like a Western chef’s knife, it has a curve at the end of the blade, allowing for a rocking chopping motion. However, these knives are usually made of a thinner, harder steel, meaning that they can hold a razor edge and are extremely light.

Because of this, they aren’t as hardy as Western-style knives, meaning they can be chipped or damaged from heavy-duty tasks like deboning, cutting through joints, or hard vegetables.

They shouldn’t be confused with a santoku knife, which has a curve on the spine of the blade instead. Santoku knives are multipurpose, stiff, and good for chopping and slicing, but they have a distinctive design that makes them better at certain tasks and worse at others.

What to Consider When Buying a Japanese Chef’s Knife

Most Japanese chef’s knives are going to be an investment, as Japanese knife makers make high-quality equipment. However, there are some American companies that also manufacture Gyuto-style knives, which have some different features. Here are some questions you should consider before making your next purchase:

What Should the Blade Be Made From?

This style of knife is generally only made from a few types of materials. The forging process is an important aspect of Japanese knives, which is why it makes sense that you can only really find steel ones.

• Stainless Steel: This is the most practical choice. A stainless steel blade is durable, rust resistant, and effective. Japanese-made stainless steel tends to be harder than Western stainless steel, making these knives extremely sharp.
• Carbon Steel: Knives made of carbon steel have been around for centuries. Carbon steel is known for being able to be honed to a razor-sharp edge. Its hardness allows it to stay sharp for longer. Unlike stainless, it’s prone to rust, meaning that the blade needs to be dried immediately after use, and some recommend coating the blade in oil while it’s stored to protect it.
• High-Carbon Stainless Steel: The aim of high-carbon stainless steel was to take the best of both previous options. This metal maintains an edge like carbon steel, but resists rust like stainless steel. Currently, only very expensive high-end or professional-grade knives are made of high-carbon stainless steel.

Do I Want it Beveled on Both Sides?

Most Gyuto knives will only be beveled, or sharpened, on one side of the blade. This leads to greater precision when slicing. Most Japanese knives also have a sharper angle to the bevel, about 15 degrees compared to Western knives at 20 degrees.

The issue with this is that it means that the blade is thinner and less durable. Additionally, it makes the blade handed. If you’re a righty, you want a right-side bevel, and if you’re a lefty, you want a left-side bevel. Left-handed blades are hard to find, so southpaws are better off looking for double-beveled knives—especially if you have a cooking partner that is right-handed.

What Type of Handle Do I Want?

The handle of your knife is an extremely important aspect, as it needs to be comfortable, offer a secure grip, and hold up over time.

• Wood: As wooden handles are beautiful and comfortable, they’re common in high-end knives. Wood has natural antibacterial properties, meaning that germs can’t survive on it well. It does require extra maintenance in terms of oiling it to keep it from cracking.
• Metal: Metal handles are more often found on cheaper knives, but a well-made metal handle can be spiffy. It’s dishwasher-safe and durable, but they’re generally not as comfortable.
• Synthetic: This is a wide category that includes composite (part wood, part plastic), fiberglass, plastic, and carbon fiber. The newer synthetic handles are attractive and comfortable, but it’s going to depend on the material and your preference.

What Blade Length Is Best?

Like Western chef’s knives, Gyuto knives have standard lengths.

• 6-inch: This is a smaller chef’s knife, better for cooks with smaller hands or smaller jobs. A 6-inch knife can certainly handle herbs, carrots, and onions, but may struggle with larger vegetables or cuts of meat.
• 8-inch: An 8-inch chef knife is the most common, and is recommended for most people. It can handle most cuts of meat and veggies as well as dicing and chopping.
• 10-inch: This is a less common size and is most often found in commercial kitchens. A 10-inch knife is best for carving large cuts of meat or dealing with big vegetables, like squash.

Features To Look For When Buying a Japanese Chef’s Knife

A knife like this is going to be an everyday knife, meaning that you want to be sure you get the most for your money. Here are some features shared by quality knives:

Full Tang

If you’re looking for a knife, you’ll likely see the tang referenced. The tang is the part of the knife that attaches to the handle.

Benefits:

• Is more durable, as the longer tang distributes more strain
• Has better balance, because the knife’s center of gravity is where the blade meets the handle

Be Aware:

• A full tang is heavier than a partial tang

Comfortable Handle

Comfort is an important part of knife use. You want a handle that fits well in your hand and holds up over long term use.

Benefits:

• Makes the knife easier to use, especially with long-term use

Be Aware:

• Don’t prioritize this to the point of ignoring durability

Sheath

Not every knife comes with a sheath, but it can be an important additional feature.

Benefits:

• Protects the blade from wear and chips during storage
• Allows you to safely store the knife in a drawer

Be Aware:

• If you store your blade in a knife block or on a magnetic strip, it may not add much value

How to Choose the Best Japanese Chef’s Knife for You

Trying to figure out what the best knife for your circumstances is can be a challenge. In order to give you a place to start, I’m going to describe three different people that represent different chef “personas,” and what knife I’d recommend for each of them.

Josh: Young Professional Looking for a “Grown-Up Knife”

Josh recently got a good-paying job, and is looking to invest in himself. He wants a good, practical kitchen knife that can handle most tasks. He’s hoping to get one that will last and isn’t too hard to care for.

Features to look for:

• High-quality steel
• Comfortable handle
• Long-lasting quality

Recommended products:

• Cangshan Haku Series Chef Knife with sheath: While Cangshan is a newer American company, they’ve distinguished themselves. Their steak knives were at the top of Good Housekeeping’s list, and they make affordable knives. This knife is made with Damascus-style steel and is beveled on both sides, making it ambidextrous. It’s closer to a Western knife in that the blade is heavier, but it makes it well-suited to more heavy-duty tasks.
• Forge To Table Gyuto Chef Knife: This is a good starter knife, as it isn’t too expensive. The partial tang makes it less durable, but its Japanese steel blade will be extremely sharp. So long as he sticks to vegetables and slicing meat, it’ll serve Josh very well.

Imogen: Middle-Aged Cook Looking for a Knife that Won’t Fatigue her Hands

Imogen loves to cook, and happily takes charge of all holiday meals. Her hands and wrists aren’t as strong as they used to be, though, so she’s looking for a lightweight knife that’ll be easier on her hands but will still do the job well.

Features to look for:

• Thin, sharp blades that are lightweight
• A full tang for good balance

Recommended products:

• Shun Kanso Chef's Knife: Shun is a well-known knife maker, and their Gyuto knife is lightweight and extremely sharp. This knife is built for both Western-style rocking chopping and for a sliding cut, where you pull the knife towards you rather than pushing straight down. The sliding cut motion is easier on most people’s hands.
• Miyabi Evolution Chef's Knife: Miyabi makes high-end cutlery, and this knife fits the bill. Its blade is thin to make light and precise cuts. It’s made of high-quality stainless steel, so it’s corrosion resistant and strong, excellent for slicing and dicing.

Becky: Knife Aficionado Looking for a Beautiful High-End Knife

Becky has always loved well-made knives, and is looking to expand her collection. She’s willing to make use of her disposable income to get an excellent knife, and wants something that’s highly functional and a showpiece.

Features to look for:

• Damascus-style blades for beauty
• Wooden handles that are handsome and ergonomic

Recommended products:

• Shun Classic Blonde Chef's Knife: This knife has a minimalist style, but the blonde pakkawood and layered steel of the blade makes it beautiful to look at. It comes with free lifetime sharpening, has a full tang for durability and balance, and can be either 6-inch or 8-inch.
• Miyabi Birchwood SG2 Chef's Knife: This chef’s knife has a stunning birchwood handle, bevels that are excellent for a pinch grip, and a Damascus style blade that stands out. As with most high-end Japanese knives, it’s manufactured in Seki.

Find the Best Japanese Chef’s Knife for You

As a knife is something that you’ll use a lot over its lifetime, don’t be afraid to take your time making your choice. If you feel you need more help finding the perfect knife for you, chat with one of our Curated Kitchen Experts for free, personalized advice! Any of our Experts would be more than happy to help you find the Japanese chef’s knife that’s just right for you.