The very best Japanese knives, according to our testing

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May 12, 2026 12:02pm EDT

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There is an inherent mystique to Japanese knives, which deliver a perfectly crafted balance between strength and delicacy. Contributor Jesse Raub’s deep dive on well-made Japanese gyutos (the Japanese version of a Western chef’s knife) pinpoints the best blades for push cuts, pull-through slicing, and light chopping.

NOAH KAUFMAN
SENIOR SHOPPING AND REVIEWS EDITOR

Image may contain: Blade, Weapon, Knife, and Cutlery

The Best Japanese Knives to Take Your Set to the Next Level

BY JESSE RAUB

Twenty years ago, buying a Japanese knife was a bit of a process if you didn’t live in Japan. Aside from a few big, powerhouse knife makers, many Japanese knives were (and still are) made in small artisan studios. But the internet has shrunk the world in a way that’s made it easier to access excellent Japanese gyutos. This deeply researched review compares some of the best known names in Japanese knife making (the Shuns and Miyabis of the world) with some of the smaller elite bladesmiths.

Above all else, the Japanese gyuto is designed for slicing. So, to properly test the sharpness of the blades, we set about slicing paper and tomatoes, dicing an onion, and slicing flank steak to see how each knife performed. We also checked each knife’s balance point and the comfort and grip of each handle.

Which ones performed the best? The best ones weren’t always the most expensive, it turns out.

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The very best Japanese knives, according to our testing

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