Japanese kitchen knives, explained from Japanese sources
Buying guides and care guides built from what Japanese knife makers and shops tell their own customers — with hands-on notes from our editor in Japan where we have them. How we work
New to Japanese knives? Start here
- Types of Japanese knives: a home cook’s guide (the big picture first)
- Gyuto vs santoku: which Japanese knife to buy first
- VG-10 vs Aogami vs Shirogami: steel for a first knife
- How to take care of a Japanese knife every day
- Buying a knife as a gift? Which to give and which to skip
Browse by topic: Choosing a knife · Sharpening · Care & cutting boards
All guides
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Wa handle vs Western handle: which one to choose
Wa handle vs Western handle, explained from Japanese makers’ own pages — how each is attached, whether it can be replaced, and how to choose.
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Aogami vs Shirogami vs VG-10: which steel for a first knife?
Stainless VG-10 suits most first knives; Aogami and Shirogami carbon steels fit only if you dry and sharpen regularly.
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Whetstone grit for beginners: which stone to buy first
Whetstone grit for beginners: Japanese makers agree on a #1000 medium stone but recommend different finer grits — based on their own guides.
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Nakiri vs santoku: do you need both?
A nakiri is a good second knife if you cook a lot of vegetables, but it won’t replace a santoku. Who should add one, and how it differs from an…
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Gyuto vs santoku: which Japanese knife to buy first
What Japanese knife makers tell Japanese buyers about gyuto vs santoku, plus which gyuto size to choose first.
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How to take care of a Japanese knife, without the fuss
How to take care of a Japanese knife in under a minute a day, whether stainless knives really rust, and a real home knife shown as it is, marks and…
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Cutting board for Japanese knives: what actually matters
Our editor in Japan photographs the plastic boards in their own kitchen to show what really protects — and dulls — a Japanese knife’s edge.