Gear guide
Best Japanese knives for beginners: forgiving first picks
Picked from Amazon listings, not hands-on tests. How we pick
Top picks at a glance
Compare all picks
Closest match for the job
Shun Classic 8 in hollow ground chef, 16-degree
VG-MAX core with 68 layers of Damascus cladding is stated in the listing.
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Most for the money on paper
Miyabi Koh 7 in santoku, FC61 at 61 HRC
The listing states FC61 fine carbide steel at 61 Rockwell with an ice-hardened FRIODURx2 blade.
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Most complete listing
Miyabi Kaizen II 6 in chef knife for smaller hands
The title says it is designed for smaller hands with a lighter feel.
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A first Japanese knife should be sharp without being fussy. That means stainless steel, so a damp blade left on the board does not rust, and a hardness in the mid range so the edge is not prone to chipping and is easy to bring back on a stone. A Western-style handle helps too, because it feels like the knives most home cooks already own. Shape matters less than people think: an 8 inch or 210 mm chef knife handles almost everything, and a 7 inch santoku suits cooks who chop more than they rock. This guide compares seven stainless picks by the facts their listings state: steel, hardness, blade length, edge angle and handle. Carbon steel and very hard powder steels are left for later, once you know how you like to cut and sharpen.
Compare the picks
- Shun Classic 8 in hollow ground chef, 16-degree
- Steel
- VG-MAX, 68-layer Damascus cladding
- Hardness (HRC)
- Not stated
- Blade length
- 8 in
- Edge angle
- 16 degrees
- Miyabi Koh 7 in santoku, FC61 at 61 HRC
- Steel
- FC61 fine carbide stainless
- Hardness (HRC)
- 61
- Blade length
- 7 in
- Edge angle
- 9.5-12 degrees
Masamoto AT 210 mm gyuto, 57 HRC, Pakkawood- Steel
- Molybdenum Vanadium stainless
- Hardness (HRC)
- 57
- Blade length
- 210 mm
- Edge angle
- Not stated
- Miyabi Kaizen II 6 in chef knife for smaller hands
- Steel
- FC61 core, 48-layer Damascus
- Hardness (HRC)
- 61
- Blade length
- 6 in
- Edge angle
- 9.5-12 degrees
Global SAI-02 8 in chef knife, HRC 56-58- Steel
- Cordova 18 stainless (as listed)
- Hardness (HRC)
- 56-58
- Blade length
- 8 in
- Edge angle
- Not stated
Shun Premier 7 in santoku, hammered finish- Steel
- VG-MAX, 68-layer Damascus cladding
- Hardness (HRC)
- Not stated
- Blade length
- 7 in
- Edge angle
- 16 degrees
Misono UX10 7 in santoku, HRC 59-60- Steel
- Swedish stain-resistant steel
- Hardness (HRC)
- 59-60
- Blade length
- 7.0 in (18 cm)
- Edge angle
- Double-edged (angle not stated)
| Pick | Steel | Hardness (HRC) | Blade length | Edge angle | Price | Link |
|---|---|---|---|---|---|---|
| Shun Classic 8 in hollow ground chef, 16-degree | VG-MAX, 68-layer Damascus cladding | Not stated | 8 in | 16 degrees | - | Amazon |
| Miyabi Koh 7 in santoku, FC61 at 61 HRC | FC61 fine carbide stainless | 61 | 7 in | 9.5-12 degrees | - | Amazon |
| Masamoto AT 210 mm gyuto, 57 HRC, Pakkawood | Molybdenum Vanadium stainless | 57 | 210 mm | Not stated | - | Amazon |
| Miyabi Kaizen II 6 in chef knife for smaller hands | FC61 core, 48-layer Damascus | 61 | 6 in | 9.5-12 degrees | - | Amazon |
| Global SAI-02 8 in chef knife, HRC 56-58 | Cordova 18 stainless (as listed) | 56-58 | 8 in | Not stated | - | Amazon |
| Shun Premier 7 in santoku, hammered finish | VG-MAX, 68-layer Damascus cladding | Not stated | 7 in | 16 degrees | - | Amazon |
| Misono UX10 7 in santoku, HRC 59-60 | Swedish stain-resistant steel | 59-60 | 7.0 in (18 cm) | Double-edged (angle not stated) | - | Amazon |
Facts are taken from each Amazon listing. Prices are checked daily and shown with their date.
The picks in detail
Pick 1 · Shun
Shun Classic 8 in hollow ground chef, 16-degree
See price on AmazonShun's best-known Damascus chef's knife: a VG-MAX core under 68 layers with hollow-ground indentations. A dependable pick with free sharpening support.
What the listing offers
- VG-MAX core with 68 layers of Damascus cladding is stated in the listing.
- Hollow-ground indentations are listed for food release while slicing.
- The listing mentions free sharpening and honing support.
Limits to know
- No Rockwell hardness is stated, which makes the core hard to compare with the Miyabi knives.
- A 16-degree edge is less acute than the 9.5 to 12 degrees Miyabi lists.
Pick 2 · MIYABI
Miyabi Koh 7 in santoku, FC61 at 61 HRC
See price on AmazonA 7-inch santoku for push cutting and small kitchens, with FC61 steel at 61 HRC and a thin, hand-honed edge. Strong value for a cook who wants a keen, shorter blade.
What the listing offers
- The listing states FC61 fine carbide steel at 61 Rockwell with an ice-hardened FRIODURx2 blade.
- Hand-honed Honbazuke edge at 9.5 to 12 degrees is among the finest angles in this guide.
- Octagon Pakkawood handle and handcrafted Seki, Japan origin are both stated.
Limits to know
- A santoku's flatter profile is less suited to rock chopping than a gyuto.
- A very fine edge at 61 HRC needs care around bones and frozen food, which the listing does not address.
Pick 3 · MASAMOTO
Masamoto AT 210 mm gyuto, 57 HRC, Pakkawood
See price on AmazonMasamoto's home-kitchen gyuto at 210 mm with a Western Pakkawood handle. The softer 57 HRC steel is easy to sharpen, which suits a first gyuto.
What the listing offers
- The listing states 57 HRC stainless, the most forgiving hardness in this guide.
- Full tang with stainless bolster and a non-slip Pakkawood handle.
- Lowest price among the Western-handled picks here.
Limits to know
- Softer steel will need touch-ups more often than the 60+ HRC knives.
- Edge angle and weight are not stated in the listing.
Pick 4 · MIYABI
Miyabi Kaizen II 6 in chef knife for smaller hands
See price on AmazonA compact 6 inch chef knife the listing says is designed for smaller hands. Good for cooks who find an 8 inch blade unwieldy.
What the listing offers
- The title says it is designed for smaller hands with a lighter feel.
- The listing states FC61 steel at 61 HRC with double ice hardening.
- Hand-honed Honbazuke edge at 9.5 to 12 degrees, per the listing.
Limits to know
- A 6 inch blade is short for large onions, cabbage or melons.
- The listing gives no weight or blade height.
Pick 5 · Global
Global SAI-02 8 in chef knife, HRC 56-58
See price on AmazonThe SAI line's 8 inch chef knife with seamless construction. For cooks who want a single premium Global chef knife rather than a set.
What the listing offers
- The listing states 56-58 HRC and resistance to rust, stains and corrosion.
- Smooth contours and seamless construction leave no food or dirt traps.
- Described as lightweight and balanced for easy handling.
Limits to know
- The listing does not give weight, blade height or edge angle.
- A single knife at a price close to the two-piece Global X set.
Pick 6 · Shun
Shun Premier 7 in santoku, hammered finish
See price on AmazonA hammered santoku with a stated 16-degree edge and contoured Pakkawood handle. Suits beginners who mostly slice vegetables and boneless proteins.
What the listing offers
- Hammered tsuchime finish is described as reducing drag and sticking.
- The listing states a 16-degree edge on VG-MAX steel.
- Contoured Pakkawood handle is described as secure for either hand.
Limits to know
- HRC is not stated in the listing, so hardness cannot be compared.
- A santoku's flat profile is less suited to rocking cuts than a chef knife.
Pick 7 · Misono
Misono UX10 7 in santoku, HRC 59-60
See price on AmazonA Misono UX10 santoku in 18 cm with Swedish stain-resistant steel. A quieter alternative to the Miyabi Koh for cooks who want a double-edged santoku with a composite handle.
What the listing offers
- The listing states Swedish stain-resistant steel at 59-60 Rockwell C.
- Double-edged blade is listed, so it suits right- and left-handed cooks alike.
- Composite wood handle is stated, which holds up better to moisture than raw wood.
Limits to know
- The title marks it as a right-hand version, so check the listing variant before ordering.
- No edge angle or warranty details are stated in the listing.
Read before you buy
- Whetstone grit guide: which grits you needCoarse, medium and fine whetstone grits explained by job. Most home cooks need a 1000 grit stone, plus a 3000-6000 finisher and a coarse stone for repairs.
- What size chef knife do I need: 180, 210, 240 or 270 mmPick the right chef knife or gyuto length with a size table in mm and inches, matched to your cutting board, hand size and what you cook most often.
- What HRC means for a kitchen knifeHRC is the Rockwell C hardness of knife steel. Learn what the numbers mean for edge retention, chipping and sharpening, and what range suits home cooks.
- What is a santoku knife used forWhat a santoku knife is used for, what the name means, why it has a flat edge and dimples, and how to cut with it at home. Plain answers for home cooks.
- What is a gyuto knife used forA gyuto is the Japanese chef knife: an all-purpose blade for slicing, dicing, mincing and carving boneless meat. Here is how it differs from a German chef knife.
More gear: Shapes and how to use them
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