The Best FIRST Japanese Chef's Knives

Japanese knives are renowned for their precision, lightweight, and scalpel-like sharpness. Compared to their German counterparts, Japanese blades often feature harder steels, thinner profiles, and a keener cutting edge. These characteristics make them ideal for intricate work, fine dicing, and clean slices. However, the trade-off is that they often require more care and proper use to maintain their performance. Fortunately, the knives you're about to get to know are low-maintenance compared to most Japanese knives.

Japanese knives are crafted with centuries of tradition, often blending ancient techniques with modern materials. However, since the Westernization of Japan after World War II, much has changed the landscape of knife-making. From beef and other animal proteins becoming a staple to Japanese diets and new technologies entering many knife factories, now many Japanese brands take more German-Japanese hybrid approaches to their designs. 

Each brand highlighted below exemplifies this hybrid blend of tradition and innovation, ensuring that your first Japanese chef’s knife has a sense of familiarity while still performing and honoring the functionality of Japanese knives.

The Tojiro DP Chef’s Knife is often recommended as a gateway into Japanese knives because it's incredibly affordable and well-constructed. Tojito DP features a VG-10 stainless steel core, a popular choice for its balance of edge retention and ease of sharpening.

VG-10 stainless steel has a 60-61 Rockwell Hardness, which is a perfect happy medium between softer steel German knives and traditional higher Rockwell Japanese chef's knives.

What's great about VG-10 is that you'll be able to maintain a sharper edge for longer without the fear of fracturing or chipping the knife. Oddly enough, Japanese chef's knives made with harder steel are more prone to damage and require specific cutting techniques to prevent edge issues. The Tojiro DP, along with all the other Japanese chef's knives in this list, all have a similar Rockwell or lower.

Whether you prefer the European-style rock chop or you've developed your knife skills to feel confident with tap and push chopping, these knives can handle the workout. A 60-61 Rockwell knife will also be much more forgiving on hard cutting boards like bamboo or plastic boards. However, we always recommend using a soft to medium-hardness cutting board like Hinoki or Larch when using a Japanese chef's knife.

Key Features:

• Blade Material: VG-10 super steel core encased in rust-resistant stainless steel.
• Edge Sharpness: 9-12° double bevel angle, offering razor-sharp precision.
• Handle: Triple-riveted micarta handle for durability and balance.
• Bolster: Minimalistic, creating an even balance and comfortable pinch grip.
• Specs: 8.25” blade length, 60 Rockwell hardness, weight of 6.6 oz.

Tojiro’s Legacy:

Tojiro, based in Niigata, Japan, specializes in producing professional-grade knives for chefs that are also accessible to home cooks. Their DP series, also known as the Classic series in other parts of the world, exemplifies their commitment to quality, featuring advanced metallurgy and ergonomic designs.

The Enso HD Chef’s Knife combines traditional Japanese blade features with a modern feel. Its 37-layer Damascus blade is visually stunning and highly functional, with a VG-10 core that offers exceptional edge retention.

The Damascus layers that wrap the VG-10 core are beautiful, but the hammered finish on the top half of the blade is even more important from a functionality perspective. Tsuchime is the technical Japanese name for a hammered finished blade. Every little divot in the blade acts as an air pocket, similar to knives with hollows on the side. Many people say that hollows and hammers prevent food from sticking to the side of the blade, but that's not the case. Instead, the hammered finish helps wet and sticky foods release more easily from the blade. Generally, when you push into your next cucumber cut, the new slice will push off the previous.

The handle of the Enso HD is made of an epoxy-like material called micarta. It's nearly indestructible and provides a lot of grip. Although you cannot see the metal going into the handle as you can with the full-tang Tojiro, the Enso is weighted in the handle and has a stainless steel end cap, which provides an even balance right at the bolster.

Key Features:

• Blade Material: 37-layer stainless Damascus with a hammered tsuchime finish.
• Edge Sharpness: 12° double bevel angle, ensuring clean, precise cuts.
• Handle: Black canvas micarta with stainless steel bolster, rivets, and end cap.
• Specs: 8” blade length, 61 Rockwell hardness, weight of 7.9 oz.

The Enso Brand:

Handcrafted in Seki City, Japan—the heart of samurai sword-making—Enso knives blend advanced technology with traditional techniques. The brand’s focus on innovation ensures that its knives remain durable and visually striking. We partnered with Yaxell to make Enso, creating an in-house exclusive line of four different Enso series. The brand has been around for over a decade and stacks up against some of the most popular Japanese brands like Miyabi, Shun, Global Mac, and many others, which is why it made the list!

The Miyabi Koya series, meaning “desert” in Japanese, is designed for fatigue-free cutting and exceptional edge retention. Another exclusive to Cutlery and More, the Koya Chef’s Knife, combines German engineering precision with Japanese artistry. Featuring an FC61 fine carbide steel blade, this knife is both durable and incredibly sharp, 

FC61 is a proprietary steel made for Miyabi and featured on the Kramer Meiji, one of the four Kramer knives by Zwilling. FC61 has a 61 Rockwell Hardness and performs similarly to VG-10.

The Miyabi Koya is the birchwood color handle version of the Miyabi Koh. Aside from the handle color, these knives are identical. The handle is made from a wood/resin-engineered material that is as durable as grippy as micarta. However, pakkawood has a similar warmth to the touch; it does not quite have the feel of a natural wood handle, but it's as close as you can get, with even more durability.

The Miyabi Koya is our Japanese chef's knife guide's most traditional blade shape and handle design. The pakkawood handle is octagonal, which is very traditional Japanese. The eight-sided handle fits any handed shape and size, promoting grip and comfort. Where the Koya veers from all overall traditional Japanese chef's knives is with its very minimalistic bolster. The bolster has fine lines and tapers perfectly into the octagonal handle, ensuring comfort and control at the pinch grip while balancing the knife.

Key Features:

• Blade Material: FC61 stainless steel with ice-hardening for exceptional durability.
• Edge Sharpness: 12° double bevel, offering scalpel-like precision.
• Handle: Faceted birchwood pakkawood with a mosaic accent.
• Specs: 8” blade length, 61 Rockwell hardness, weight of 6.3 oz.

About Miyabi:

Miyabi knives are crafted by upwards of 46 expert artisans in Seki, Japan. Miyabi offers a range of high-quality knives focusing on precision and craftsmanship. The knives are made from the highest quality materials, such as VG10 steel and SG2 steel, which are known for their durability and strength. Miyabi knives feature a unique blade design that incorporates traditional Japanese techniques with modern technology, resulting in a beautiful and functional knife.

Intrigued by Miyabi? Check out our YouTube video that explores every Miyabi series in detail!

The Global G-2 Chef’s Knife is the most unique in the line-up. It is the only knife within our list without a core and a mono-steel shape.

Global knives are made with Cromova 18, a soft Japanese stainless steel. Unlike the other knives with a 60-61 Rockwell, the Global G-2 is only 56-58, reminiscent of German chef's knives. The softer steel won't hold an edge as long as the others you've read about, but it is the easiest to sharpen and is the most forgiving to cutting board abuse. However, the blade geometry of the Global G-2 leans more Japanese than German, making this a workhorse of a chef's knife that is super easy to maintain.

As you can see, the blade blends right into the handle, which is hollow and filled with sand, so the handle isn't as heavy as it may look.  In fact, the Global G-2 is the lightest knife on the list. If you're looking for a Japanese chef's knife but want all the durability and ease of maintenance that German or Western chef's knives have, the Global G-2 should be your number one pick!

Key Features:

• Blade Material: Cromova 18 high-carbon stainless steel.
• Edge Sharpness: 10-15° convex edge for sharpness and durability.
• Handle: Hollow stainless steel handle filled with sand for balance.
• Specs: 8” blade length, 56-58 Rockwell hardness, weight of 6 oz.

The Global Story:

Founded in 1985, Global has redefined the knife industry with its minimalist, one-piece design. Manufactured in Niigata, Japan, Global knives are favored for their lightweight construction and ergonomic feel, allowing precision cutting without fatigue. Global was one of the first Japanese brands to gain movement in the United States in the late 90s into the 2000s. What ultimately put them on the map was when they were recommended by Anthony Bourdain in his book Kitchen Confidential. 

Finally, the knife of many names! Technically, it is the MTH-80, but you'll also hear this knife called the MAC Pro, Mac Mighty, or the knife on The Bear! The MTH-80 recently gained widespread popularity after being featured on the TV show *The Bear*. However, that's not why it made the list!

The MAC MTH-80 is what some would describe as the perfect hybrid. Traditional Japanese gyuto-like blade shape, Western full-tang handle, hollow edge, and a more classic carbon steel leaning blade. Although the MTH-80 has a 61 Rockwell like the others you've explored, it's not fully stainless steel, so it requires a bit more maintenance and care, but it should be easier to sharpen. MAC describes the knife as "rust-resistant," so you want to dry the blade immediately after hand-washing. However, unlike full carbon steel knives, you won't have to worry about the blade spotting or developing a patina. The only time we've heard of the MTH-80 acquiring blade spots is when it was left dirty for hours; but as a new Japanese knife owner, we know you'll treat your new blade, regardless of which you choose, with a little extra TLC.

Key Features:

• Blade Material: Sub-zero tempered high-carbon, rust-resistant steel.
• Edge Sharpness: 15° double bevel with hollow edges to reduce sticking.
• Handle: Triple-riveted black pakkawood with a stainless steel bolster.
• Specs: 8” blade length, 61 Rockwell hardness, weight of 6.8 oz.

About MAC Knives:

Since 1964, MAC has crafted knives combining Japanese precision with Western durability. Their blades are designed to be sharp, easy to maintain, and comfortable to use, making them a staple in kitchens worldwide. Since you're visiting our site, we hope to earn your business. However, we're not blind to folks trying to find deals on Amazon. Fortunately, we ship about as fast as them and have an excellent return policy. The problem with the MAC MTH-80 is that since it's gained so much popularity, several counterfeit companies are taking advantage of the trend. It's so bad we had to make a YouTube video showing one of the counterfeits we found! Rest assured, Cutlery and More is an authorized MAC dealer!

Whether you get the rust-resistant MAC MTH-80 or the easiest-to-maintain Global G2, you should treat all of your knives like they are $500 hand-forged, high-carbon steel Japanese knives!

• Hand-wash only: DO NOT put any of these knives in the dishwasher. Hand-wash them with a soft sponge or synthetic dish brush, rinse, and hand dry immediately.
• Hone regularly: You should get into the habit of honing your knives after every prep session or at least once a week. Honing with a steel or ceramic rod, or a leather strop will keep the edge sharp and delay sharpening for many months!
• Proper Storage: The last place any of these knives want to be is in a messy drawer with other knives and utensils. The best ways to store your knife are in a knife block, on a magnetic strip or stand, or with a plastic knife guard or sheath. Protect that edge!

Selecting your first Japanese chef’s knife is about more than just the blade—it’s about finding a tool that feels right in your hand and suits your cooking style. Whether you choose the versatile Tojiro, the exclusive Enso or Miyabi, the sleek Global, or the professional-grade MAC, each knife offers a unique experience that can elevate your culinary journey.

When deciding which Japanese chef's knife to begin your knife collection with or expand on your current German blades, consider the following things:

1. What's your budget?

The Enso HD is the best bang for your buck, while the MTH-80 Is the most expensive on our list. Generally, a well-made knife falls in that $150-200 price point, but most knives here are sub $150. We've worked hard to source and develop Japanese knives that won't break the bank while maintaining the same quality and performance as much more expensive ones. Every knife on this list is built to last!

2. What's you're preferred cutting technique?

The good news is that whether you're a rock chopper or you've developed your skills to blast through an onion julienne with a tap or push chop, all of these knives can handle any cutting technique. Most higher Rockwell Japanese chef's knives don't do well with pivoting or twisting motions on the cutting board. So rock chopping and cross-chop micing are frowned upon. Fortunately, you can do it all with these blades!

3. How do you want the knife to feel?

If you're dead set on the look and feel of your German knives with their full-tang, triple-riveted handle, we'd recommend sticking with what you love and getting the Tojiro DP or the MAC MTH-80. If you're open to a more traditional Japanese feel, you can't go wrong with the Miyabi Koya. If you want the perfect blend of East and West, the feel of the Enso HD was designed to fit mitts of all shapes and sizes!

Regardless of which Japanese chef's knife you get, welcome to the world of Japanese knives - this will be the beginning of a new love affair with collecting knives. They are like chocolates; you can't just have one!