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Best Japanese Knives: Gyuto, Santoku, Nakiri and More (2026)
What is the best Japanese knife? For most home cooks, the best first Japanese knife is a gyuto, the Japanese chef's knife, at about 210 mm (8.2"). Add a santoku or nakiri if you prep lots of vegetables. In 2026 testing, America's Test Kitchen's co-winning gyuto were the Hitohira FJ 210mm and the Masamoto Sohonten VG 8.2". Serious Eats and Bon Appétit both praised the Misono UX10, and Bon Appétit's budget pick was the Tojiro Classic 8.2". Dalstrong's Japanese-style Shogun Series starts at $119.
Below: the main Japanese knife types, review picks, Dalstrong options, and seven steps to choosing. Dalstrong prices are from dalstrong.com as of November 3, 2026.
Japanese knife types at a glance
| Type | What it does | Review pick | Dalstrong option |
|---|---|---|---|
| Gyuto (chef's knife) | All-purpose slicing, dicing and chopping | ATK co-winners: Hitohira FJ 210mm, Masamoto Sohonten VG 8.2" | Shogun 8" Chef's Knife, $129 |
| Santoku | Shorter, flatter all-rounder, great for vegetables | Serious Eats: Mac Hollow Edge Santoku | Shogun 7" Santoku, $159 |
| Nakiri | Flat-edged vegetable knife for straight push cuts | Serious Eats beginner pick: Global Vegetable Knife | Shogun 6" Nakiri, $159 |
| Kiritsuke | Chef's knife with an angled tip | — | Shogun 8.5" Kiritsuke, $159 |
| Petty and utility | Small tasks, in-hand work, trimming | — | Shogun 6" Utility, $119 |
The Shogun knives above list an AUS-10V core with 66-layer Damascus at 62+ HRC on their product pages. Prices change.
What the testers picked
- America's Test Kitchen (Best Gyuto, 2026): co-winners were the Hitohira FJ 210mm Gyuto VG10 Ho, one of the lightest and sharpest tested, with a Japanese wood handle, and the Masamoto Sohonten VG Gyuto 8.2", a heavier knife with a Western handle. The Best Buy was the Kanetsugu AUS-8A 210mm. ATK found 210 mm the best size for most home cooks.
- Serious Eats (Best Japanese Knives, 2026): an editor-loved gyuto in the Misono UX10, plus the Misono Carbon Steel Gyuto, the Mac Hollow Edge Santoku, the Tojiro 6.7" Santoku for beginners, and the Global Vegetable Knife as its beginner nakiri.
- Bon Appétit (2026): best gyuto, the Kazan Arare by Shibata 210mm. Best hybrid, the Misono UX10. Best budget hybrid, the Tojiro Classic 8.2" (VG10 core, 50/50 bevel).
Asymmetric edges come up often. ATK and Serious Eats both point out that asymmetric bevels, like the Hitohira's 80/20 and the Misono UX10's 70/30, can be tricky for left-handed cooks. Try before you buy, or choose a symmetric or left-handed version.
Are Japanese knives worth it?
They are if you want a lighter, thinner, very sharp blade and are willing to treat it gently. ATK says a gyuto can be "a superb option for your main blade" if you're willing to be a little more protective of it. Harder, thinner edges can chip on bone, frozen food or twisting cuts. Hand wash them and sharpen on a whetstone. For a side-by-side with German-style knives, read Japanese vs German knives.
How to choose a Japanese knife in 7 steps
- Start with a gyuto. It's the most versatile Japanese knife. See best gyuto knife.
- Pick a length. 210 mm (8.2") suits most home cooks, according to ATK.
- Choose a handle. Traditional Japanese (wa) handles are light. Western (yo) handles feel familiar.
- Check the bevel. Asymmetric edges are keen but handed. Symmetric (50/50) edges suit lefties and beginners.
- Stainless or carbon? Stainless is easier to look after. Carbon steel can rust, so it needs drying right after washing. All Dalstrong knives are stainless. See AUS-10V vs carbon steel.
- Add a vegetable knife if you need one. Santoku or nakiri: see nakiri vs santoku.
- Plan sharpening. Whetstones suit hard Japanese steel. See best knife sharpener.
Japanese knife checklist
- Gyuto first, about 210 mm
- Handle style and handedness checked
- Stainless or carbon decided
- Kept away from bone and frozen food
- Whetstone or sharpening service planned
- Hand wash, towel-dry and store protected
Frequently asked questions
What is the best Japanese knife for beginners?
A stainless gyuto of about 210 mm (8.2") with a symmetric edge. ATK's Best Buy was the Kanetsugu AUS-8A 210mm, and Bon Appétit's budget pick was the Tojiro Classic 8.2" with a 50/50 bevel.
What is the most versatile Japanese knife?
The gyuto, the Japanese chef's knife. It slices, dices and chops most ingredients, and ATK found the 210 mm size best for most home cooks.
Are Japanese knives worth it?
Yes, if you want a lighter, sharper blade and will hand wash it, avoid bone and frozen food, and sharpen on a whetstone. ATK calls a gyuto a superb main blade for careful cooks.
Gyuto or santoku?
A gyuto is longer with a pointed tip and some curve for rocking and slicing. A santoku is shorter and flatter, great for vegetables and smaller hands. Many cooks own both.
What Dalstrong knives are Japanese-style?
The Shogun Series uses an AUS-10V Japanese steel core with 66-layer Damascus at 62+ HRC. It includes an 8" chef's knife ($129), 7" santoku ($159), 6" nakiri ($159) and 8.5" kiritsuke ($159), as of Nov 3, 2026.
Sources: America's Test Kitchen Best Gyuto (2026); Serious Eats Best Japanese Knives (2026); Bon Appétit Best Japanese Knives (2026); Dalstrong product pages. Checked November 3, 2026.
