Japanese Knife Types | Choose The Right Chef Knife

The Right Japanese Chef Knife Types

Selecting the right Japanese knife types for your kitchen or for your job task can be a daunting task. Is difficult when you want to purchase the right choice for your needs and budget. It can get more difficult when you have to buy one online or from the local store. You can select lots of knives with multiple functions, different sizes, shapes, types or brands. The range and quality vary. This review is focused more on Japanese chef knife types. According to many professionals and the today’s market, we acknowledge four types of knife categories (entry, mid, high-end and of course the custom made).

Choosing The Brand

This has to be one of the hardest and most challenging tasks. Choosing is not easy when you have limited knowledge about knives. Choosing the right knife becomes more natural when the person who wants to buy it has some or an extended experience with knives. The people who have a better understanding of the quality and brands are the butchers and the kitchen chefs. Both know fairly well knife specification and know what to choose. Most are in contact with knife manufacturers who want to test their knives. Depending on the brand some Japanese chef knife types vary in price.

Buy The Knife You Need Not The Knife You Want

Maybe you are not in one of the above professions, but again you want to buy a decent knife. Our recommendation is to buy the knife you need not the knife you want. Below we have presented a few options to give a slight help in making a choice. All the knifes reviews below are professional or at least above average(similar model). Based on what you tend to do most in your kitchen, invest what you would spend in a multi-tool block of knives placed on those essential knives.

Entry Level

The entry level is what is called “the base price.” Also, the quality of these Japanese chef knife types is also entry level. Don’t judge the product because of the price. Depending on the frequency of its use some low-cost knives can last longer than you may think. Some blades are durable even after few years of use. Professional Japanese chef knife types are made to last longer also when used for in the kitchen. This particular model is considered worthy for its price. Many who have bought this knife are very happy with its quality. Prices start from $ 20 up to $ 50, but cutting performance is also considered useful.

knife blage imarku

Imarku Pro Kitchen

This Imarku Pro Kitchen 8 Inch (20 cm) Chef’s Knife High Carbon Stainless Steel Sharp Gyutou is fantastic. Small but very efficient and easy to handle. These knives have a decent balance, excellent sharpness, and a really lightweight, and I will update in 4-6 months as to how well it holds sharpness. There are a lot of high-end knives out there to try out. This may not be the best knife, but it does most of the daily tasks. For us, this was a great professional quality knife at a reasonable price. This is an excellent knife for many tasks in the kitchen.

Zelite Japanese Knife

Zelite Infinity Chef Knife

Another 8 inches (20 cm). A razor sharp, visually stunning, minimal slicing resistance, and premier chef’s knife for most kitchen tasks. This is an ideal gift for any home or professional kitchen cook. A slightly more expensive knife but it’s worth the money as the above model. When opening up the box, anyone would be surprised. The packaging and presentation are outstanding when first looking at this beautiful Damascus blade. It becomes instantly apparent that the build quality is of the first class. You won’t see any gaps, spaces, rough edges, flaws, or blemishes anywhere in the knife. The handle of this knife is very stable, and yet it has a substantial quality that lets the user know it will not slip out of hand. The shape is excellent for the chefs who prefer pinch grip. The handle is comfortable and allows absolute control.

Bruntmor, Tokuso 9.5" Japanese

Bruntmor, Tokuso 9.5″

Though the handle feels good when you’re holding it, it is quite heavy. This makes you hold the blade closer to the handles. Some aren’t used to holding knives about an inch past the handle. The center balance point for this knife is just past the handle, meaning if you’re a Chef that’s where you’ll end up holding it.  Apart from its balance, this knife cuts vegetables easy and smooth.  Although this knife is advertised to be with 67 layers, it is actually with 33. The number of layers the better the durability of the knife. As well this model is advertised to have flower Damascus design. This is a very sharp and good knife, but Damascus pattern looks like a cheap laser printer. View of pattern and color of steel is not the same as any other Damascus knife. But it is an excellent knife at a reasonable price.

Medium Level

According to many chefs or other users, a product of medium level is considered decent price wise and quality wise. Some Japanese chef knife types have a solid grip and a good blade. The knives costs vary depending on the brand and model of use. The brands are worldwide known, and some are more popular than the rest. Some Japanese knife brands like Shun and MAC have had a good impact in few markets. Today many chefs turn their eyes on the Japanese chef knife types because are considered to be of good quality. Some of Japanese chef knife types are made harder than some German knives. Knives at the medium level should be looked after more. This care includes regular cleaning, storage, and professional sharpening. Prices start from $ 50 up to $ 100, but cutting performance is also considered useful.

8 Inch Chefs Knife

8 Inch Chefs Knife. ProChef1

If you are looking for a replacement for your knife you’ve used for years, then take a look at this beautiful knife. It feels great even after a few hours of use. The handle is a little light if you’re used with a more substantial handle. This knife is super sharp for a clean, effortless cut and the design is extremely durable for everyday use. Indeed this knife fits the bill just right especially for its competitive price and unique look. Yes, this is a medium level knife, but it feels like using a high-end one. Other comparable knives are selling for far more compared to this. The handle is exceptional as well and fits perfectly on the palm of your hand. The angle of the end of the handle is unique. Most other knives angle up or are flat or rounded. Overall, this is a great knife. It fits nicely in hand and is comfortable to use. You can use this knife from chopping to slicing, and the blade is really sharp.

Cangshan Z Series 62731 High Carbon

Cangshan Z Series 62731

Be aware because this knife is super sharp. The knife’s sharpness is, and it holds the edge for months. The other great feature is the handle which fits nicely and forms into your hand as opposed to a couple of the other name brands. Its design is nice looking, and the wooden sheath comes in a magnetic strip to keep the knife secure when being transported. This knife could be purchased if you can afford it and will cut through anything. Chopping vegetables is easy also parting a chicken is a breeze, thinly sliced tomatoes, bell peppers, zucchinis, meat, etc. This Cangshan cuts like a warm knife through butter. The knife creates a whole new food prep experience and puts the user in another world. No other knife will compare. It could be the right knife for many professional or beginner chef out there. Indeed, there is a lot to admire about this knife like its attractiveness.

8 inch Damascus Chef Knife

ORIENT 8 inch Damascus Chef Knife

Are you thinking about taking the chef’s knife to new levels? Then this multipurpose Japanese chef knife types is good for chopping, mincing, slicing, and dicing. With its razor sharp edge, laser tested edge ground to an incredibly beautiful 7-13° V ground edge makes this knife a tool for most daily tasks. This knife has an enduring performance, expert durability at an unbelievable price. The Orient is overall more compact, both in the blade and handle. This leads to less available variations in grip and a little less room to work with for slicing, chopping and reach while doing more delicate work, but a bit more control. The handle on the Shun is definitely biased towards a right-handed user with a palm swell, while the Orient has a symmetrical grip. The grip is very comfortable (the most critical aspect of a kitchen knife), and the blade is the right size, right in between a full-size knife and a French knife. The grind is well done, and the factory edge is very sharp, almost as sharp as the Shun model.

High-End Level

For those people who use a knife on a daily basis and their work is depended on this item then a high-end level is considered the right tool. If you are advanced to this level, you are buying semi-production knives with high-end materials with some manual labor, such as hand blades, hand-finished or hand-held and semi-handled handles that have been made, they are very well done, and they cut very well. A single chef’s knife is too expensive. Prices start from $ 100 up to $ 200, but cutting performance is also considered at the best level. Don’t think that buying a high-end Japanese chef knife types would last forever. Think more of having a top notch product which can handle difficult tasks. This Japanese chef knife types can last much longer than the previous levels.

DALSTRONG Chef's Knife

DALSTRONG Chef’s Knife

Out of the box, the general appearance of the knife is beautiful. It has a beautiful center rivet made from 3 copper rings and a bunch of brass rings. This knife is sharper than any other kitchen knife we’ve mentioned in this review. It’s insanely sharp and scary at first as you may think you’d cut a finger or two. Indeed it glides through most everything without putting too much pressure on. As for feel, the opinions differ here based on hand size and what people are used to. Some like a quality forged blade and some others are happy with just a standard one. After a few days trial, you may come to the conclusion that the handle is slightly too large. Being too large may be handy to use for those who have a large hand. It could also be just not comfortable for those who prefer to hold the knife from the back of the handle. The blade’s steel may not be the best of the best. When looking at the price tag and how easy it’s to use than the steel quality shouldn’t be an issue.



If you decide to purchase this beautiful knife once received you’ll notice the high-quality packaging, a genuinely beautiful blade emerged. Zelite focus on first impression wanting to capture buyers attention on the first opening of the box. The combination of patterned Damascus steel with hammered Tsuchime finishing is absolutely gorgeous. The fit and finish are top quality. This Zelite has a high-grade handle material which is curved in a manner complementary to the deep belly of the blade. Beautiful little details like mosaic center pin and seamless transition of the handle to bolster. When handheld, this knife feels excellent, substantial and smooth. Tsuchime finish extends to a very top edge, adds to traction and doesn’t dig into your forefinger when using a pinch grip. Most Japanese chef knife types are heel sided which makes them easier to sharpen. There are no weird edges that need ground down to make them comfortable to use like some German blades. If you to store this beautiful knife, be aware that you may not fit in all slots designed for regular chef’s knives. Its blade is significantly deeper than the more “classically” styled ones.

Yoshihiro VG-10 Hammered Damascus Stainless

Yoshihiro VG-10

Two better than one! Out of the box, it is spectacularly sharp. You’d be incredibly excited with how well it cuts after few uses. A super great offer for these two knives considering their excellent quality.  These knives are complimented with a premium Western Style Handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless use. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade. Traditional Japanese chef knife types making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. The hammered Damascus is excellent. Its balance is right and has the correct weight for a Japanese Gyutoh. Japanese blades are usually much lighter. These Japanese model has a thin blade and looks to me about a 14-degree angle on the blade. If you want to do heavy prep work which includes chops and boning don’t use this knife. It is instead made for excellent prep work, like preparing sushi or chopping vegetables.

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