Best Japanese knives 2025, Santoku, Gyuto and more, tested by experts

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There are many styles of Japanese knives; the most popular include the Gyuto or Guyutoh - an all-purpose chef's knife; the Santoku, which is shorter with a generously curved edge perfect for slicing and dicing; and the Nakiri vegetable knife. The knives have either a plain blade or gorgeous patterning of Damascus steel made by forge-welding layers of steel, with some knives having as many as 130-plus layers.

High-end Japanese knives come at a price for an investment piece, but there are affordable knives. Read on for our favourite Japanese knives, which were tried and tested by our reviews experts.

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Best Japanese knives at a glance
Best Japanese knives to buy 2025
What's special about Japanese knives and are they worth it?
How to sharpen Japanese knives
What type of chopping board is best for Japanese knives?
How we tested Japanese knives

Best Japanese knives at a glance

Best affordable Damascus steel Japanese knife: ProCook Damascus 67 Chef's Knife, £109
Best Japanese knife for lightness and balance: KAI Shun Classic 20 cm Chef's Knife, £210
Best Japanese knife for sharpness: Wüstof Classic Santoku with Hollow Edge 17 cm, £99
Best blowout Japanese knife: MIYABI 5000 MCD 67 20 cm Gyutoh, £337
Best all-purpose Japanese knife: ZWILLING Tanrei 20 cm Chef's knife, £349
Best Damascus steel Santoku knife: MIYABI 18cm Santoku Knife, £429
Best affordable Santoku knife: Stellar Poise 16 cm Santoku Knife, £35

Best Japanese knives to buy 2025

ProCook Damascus 67 Chefs Knife

Available from ProCook (£109)

Best affordable Damascus steel Japanese knife

Star rating: 5/5

Blade length: 20cm

The ProCook chef's knife in the style of a traditional Japanese Guyotoh is an astonishing knife for the price. The knife is made from Damascus steel, hence the unique marking on the blade from the core encased in 66 layers of rust-resistant steel, yet it is also a light, well-balanced knife. With a 20cm long blade, the knife will tackle most foods, including meat. With a super fine 12-degree edge, in our test, the knife slid through all test vegetables effortlessly, particularly onions: the blade is ultra sharp; there is little spray and no stinging eyes.

We only had one concern with the ProCook knife: there is a sharp corner at the blade's heel that needs some attention when cutting. Otherwise, we loved the knife, which comes with a 25-year guarantee and is a quality knife at a great price.

Available from:
ProCook (£109)

KAI Shun Classic KAI-DM-0706 Chef's Knife

Available from Borough Kitchen (£210)

Best Japanese knife for lightness and balance

Star rating: 5/5

Blade length: 20cm

The KAI Shun knife is a beautiful example of a traditional Japanese knife. The Damascus steel pattern made from 36 layers of steel is charming on the wide curved blade. It is a classic chef's knife with a deeply curved blade. Although this knife was initially designed for cutting large joints of meat, it is a valuable knife for all types of food in the kitchen as the blade is honed to 16 degrees, making it super-sharp. With its thin, light blade and Pakkawood handle, the knife performed well on the test, quickly cutting through everything with ease and squashing garlic in a flash. The KAI Shun is a single-bevel knife, so is only suitable for those who are right-handed, but a left-handed version is available.

We loved this knife's traditional, classic feel, which claims it is designed to retain its sharpness. Only time will tell, but we hope and think that it will. It's a beautiful knife.

Available from:
Borough Kitchen (£210)

Wüsthof Classic Santoku with Hollow Edge 17 cm

Available from Borough Kitchen (£99), Amazon (£139), Wüsthof (£139)

Wüsthof Classic Santoku with Hollow Edge 17 cm

Best sharp Santoku knife

Star rating: 5/5

Blade length: 17 cm

On opening the classic Santoku knife from renowned German brand Wüsthof, we were expecting the customary black handle we're familiar with on their European knives. However, this was a delicious blueberry colour, one of their eight colours from the Classic Colour range. The handle is triple brass riveted and ergonomically designed, so it feels secure and comfortable in the hand. The standout feature of this knife, though, is that it's seriously sharp. Wüsthof is known for the sharpness of its European knives with an edge angle of 14.5 degrees (others are usually around 20), but on this Santoku, the blade edge is honed to an astonishing 11 degrees. Thanks to this finely honed edge, we loved how the knife quickly slid through all the vegetables on the test, including the carrots. Though the garlic was a little sticky, the sharp edge helped to break it down well. You get a lot for your money with this knife for sure.

Available from:
Borough Kitchen (£99)
Amazon (£139)
Wüsthof (£139)

MIYABI 5000 MCD 67 20 cm Gyutoh

Available from Borough Kitchen (£337), Zwilling (£449)

Best blowout Japanese knife

Star rating: 5/5

Blade length: 20 cm

We held our breath as we unwrapped the Miyabi Gyutoh knife; this is our blowout knife: the most expensive on the test, and it was gorgeous to look at, hold and use. The Miyabi has many outstanding features, the Cryodur ice-hardened for extreme hardness and has 132 layers of steel surrounding the core, creating an exquisite pattern on the blade. It has a black maple wood handle, which is very comfortable to hold, and a symmetrical blade, making it suitable for left- and right-handed use. The knife is honed by the traditional three-stage Honbazuke edge honing. On the test, we used a 20cm maple knife, but there is a cheaper model made from birch, and both come in 24 cm.

We were able to cut everything beautifully with this knife. From the finest slices to tiny dice, even garlic was easily squished down with ease. This may be an expensive knife, but it is gorgeous and could easily last a lifetime with care.

Available from:
Borough Kitchen (£337)
Zwilling (£449)

Zwilling Tanrei 20 cm Chef's knife

Available from Zwilling (£349)

Best all-purpose chef knife

Star rating: 4.5/5

Blade length: 20cm

The Zwilling Tanrei knife may be up there regarding its cost, but you certainly get a lot for your money. Not least, that this is a beautiful knife. The craftsmanship of processing 100 layers of the finest steel creates a stunning, unique Damask pattern running the entire length of the blade. The edge is honed using the traditional Honbazuke method of three sharpening stages to create a precise, ultra-sharp edge. Though large, the knife is exceptionally light, and the superb rocking motion generated by the gorgeously curved blade makes light work of everything in its path. Once chopping, it becomes apparent very quickly how easy the knife is to use.

The fluidity of motion with the Tanrei showed excellent results in the test as it was easy to gauge the thinnest of slices and the most precise of dices, though the mincing and squishing of the garlic wasn't as good as some. That aside, we loved it.

Available from:
Zwilling (£349)

Myabi 18cm Santoku Knife

Available from Zwilling (£429)

Best Damascus steel Santoku knife

Star rating: 4.5/5

Blade length: 16 cm

Removing this Myabi 18cm Santoku knife from its sustainable packaging revealed a beautiful Damascus steel knife: its hard not to fall in love with at first sight. A carbide core is surrounded by 48 outer layers of steel creates a unique pattern on the blade, which has also been subjected to Fridour ice-hardening, a process unique to Zwilling to enhance the performance and durability of the knife.

The knife is light and comfortable with its lovely smooth wooden handle. It cuts like a dream, flying through all test vegetables thanks to its finely honed double bevel edge, making it suitable for both left- and right-hand users. The Miyabi Santoku was the most expensive Santoku on the test, but we feel that the quality makes it worth every penny.

Available from:
Zwilling (£429)

Stellar Poise 16cm Santoku Knife

Available from Stellar (£35)

Best affordable Santoku knife

Star rating: 4/5

Blade length: 16 cm

Don't let the price of this knife from Stellar put you off; it’s a good entry-level knife and does its job. At 16cm, it's not the largest knife, so it will suit those who prefer smaller knives. It has all the attributes of a Santoku knife, with a gently curved blade and a scalloped blade, which creates air pockets that help stop the ingredients from sticking to the knife and allow it to make a cleaner cut.

This knife is a standout because it is honed on both sides, so it is a good knife for both left- and right-handed use. Although we advise against it generally, this knife is dishwasher safe

The Stellar Santoku did well in the tests, and though extra pressure was needed on the carrots and there was some drag with the onions, this is still a handy knife to have in the kitchen.

Available from:
Stellar (£35)

What's special about Japanese knives and are they worth it?

Across TV, magazines and social media, professional and celebrity chefs, including Tom Kerridge, Gordon Ramsay and others, use Japanese knives; even actor Stanley Tucci appears in his home cooking videos using a Japanese knife. But what makes these knives so alluring to them?

The knives are undoubtedly stunning, but much of their appeal comes from how they are produced. The knives are made of carbon steel and are super strong; they keep their razor-sharp edge - needed for precision cutting - much longer than regular knives. Plus, they are ergonomically designed and light to hold, making them easier to use for prolonged periods in a busy professional kitchen.

This level of quality comes at a price, though, with some eye-wateringly expensive investment pieces. However, given their immense popularity among all serious cooks, they clearly are worth it.

How to sharpen Japanese knives

One of the attributes of Japanese knives is that they stay sharper longer than regular knives. When they do need attention, you need to know the angle of your blade before trying to sharpen it yourself, as Japanese knives are honed to precise angles. For more information read our review of the best knife sharpeners

Whetstones are recommended for achieving fine angles, but using one is a skill. So, if unsure, you may want to find a sharpener with different degree slots or adjustments to make it easier. Avoid single wheel, rod sharpeners or your doorstep. You are more likely to end up spoiling your knife than sharpening it.

What type of chopping board is best for Japanese knives?

What you chop, slice or dice on is essential to care for your Japanese knife. The fine edges of the knife, even though strong, will soon lose their sharpness on the wrong surface. They hate glass, ceramic, marble, cheap bamboo or plastic boards. Instead, go for end grain boards such as maple, walnut or cherry; Hinoki (Japanese Cypress) is good for authenticity. Soft rubberised boards that sushi chefs use will also work well.

How we tested Japanese knives

To test Japanese knives, we prepared a range of ingredients that showcased their precision and versatility. We sliced through onion, finely julienned carrot and tackled tougher produce like sweet potatoes. To assess the blade’s durability, we used the knives for repeated chopping and edge retention tests.

Our chefs incorporated the knives into their daily prep, providing real-time feedback as they worked through their recipe testing requiring precision and control.

Each knife was evaluated based on the following criteria:

Balance: A well-balanced knife should feel natural in the hand, with neither the blade nor handle being overly heavy
Comfort: The handle should fit comfortably in various grips, whether using a pinch grip or a more traditional hold. We favoured knives that provided comfort over extended use
Sharpness: The blade should glide through ingredients effortlessly, making clean cuts without tearing or crushing
Blade strength: A sturdy, high-quality steel blade should maintain its edge through prolonged use while offering control and precision
Blade profile: We preferred knives with an edge that allowed full use of the blade, ensuring smooth and efficient cutting motions
Sustainability: We like to see knives packaged in recyclable materials such as cardboard or paper. Those offering long warranties and sharpening services, scored highly