Gear
Gear guides, one item at a time
Each guide covers a single tool or consumable and compares a handful of options by what their Amazon listings state.
Shapes and how to use them
- Best sujihiki and slicing knives for roasts and fishEight sujihiki and long slicing knives from Masamoto, Misono, Shun, Miyabi and Yoshihiro compared by steel, HRC, length, edge angle and handle.
- Best santoku knives from Japan and GermanyWe compare 8 premium santoku knives from Shun, Miyabi, Wusthof, Misono and Global by steel, hardness, blade length, edge angle and handle.
- Best nakiri knives for vegetablesNakiri vegetable knives from Miyabi, Shun and Yoshihiro compared by core steel, hardness, blade length, edge angle and handle, using listing facts only.
- Best kiritsuke knives for home kitchensDouble-bevel kiritsuke knives from Shun, Miyabi, Enso and Yoshihiro compared by steel, hardness, blade length, edge angle and handle, from listing facts.
- Best Japanese petty and utility knivesSeven premium Japanese petty and utility knives compared by steel, hardness, blade length, edge angle and handle, using only listing specs.
- Best Japanese knives for beginners: forgiving first picksSeven forgiving first Japanese knives from Masamoto, Shun, Miyabi, Global and Misono compared by stainless steel, HRC, length, edge angle and handle.
- Best Japanese kitchen knives for home cooks: one pick per jobJapanese gyuto, santoku and nakiri knives from Shun, Miyabi, MAC, Masamoto, Global and Misono compared by steel, hardness, length, edge angle and handle.
- Best gyuto knives: Japanese chef knives in 210 and 240 mmEight gyuto knives from Misono, Masamoto, Shun, Miyabi, Yoshihiro and Sakai Takayuki compared by steel, HRC, blade length, edge angle and handle.
Brands and lineups
- Best Shun knives: Classic, Premier, Dual Core, Sora and KansoSix Shun knives and sets compared series by series: steel, blade length, edge angle and handle for Classic, Premier, Dual Core, Sora and Kanso.
- Best Miyabi knives: Kaizen II, Mizu, Koh, Koya, Artisan, Birchwood and BlackMiyabi series compared by core steel (FC61, SG2, MC66), hardness, blade length, edge angle and handle, with the best knife from each line by listing facts.
- Best MAC knives: MTH-80 and the Professional lineFive MAC knives and sets compared by series, pieces, main knife, steel and handle, from the MTH-80 to the Chef, Original and santoku sets.
- Best Global knives and sets over $150Eight Global knives and sets compared by Cromova 18 steel, stated HRC, included pieces, edge angle and handle, from SAI and Ukon to block sets.
- Best premium German chef knives to compare with a gyutoPremium German chef knives from Wusthof, Zwilling, Kramer and Messermeister compared by steel, hardness, blade length, edge angle and handle from listings.
Knife sets and blocks
- Best Zwilling knife sets: Pro, Four Star, Kramer and moreEight Zwilling knife sets compared by steel, HRC, edge angle, pieces included and handle, from Pro and Four Star to Kramer and Twin lines.
- Best Wusthof knife sets: Classic, Classic Ikon and GourmetWusthof Classic, Classic Ikon and Gourmet block sets compared by pieces, forged or stamped blades, chef's knife size, hardness and block type from listings.
- Best premium knife block sets from Japan and GermanyEight premium knife block sets from Shun, Miyabi, Wusthof, Zwilling and Global compared by pieces, chef knife, steel, hardness and block.
- Best Japanese and premium steak knife setsSeven plain-edge steak knife sets from Shun, Miyabi, Wusthof, Zwilling and Global compared by pieces, blade length, steel, hardness and storage.
- Best Japanese knife sets built around a gyuto or santokuEight Japanese knife sets from Shun, Miyabi, MAC, Global, Enso and Yoshihiro compared by steel, HRC, pieces included, edge angle and handle.
Steel and hardness
- Best high-end Japanese knives worth the moneyEight Japanese knives from $300 up compared by core steel, HRC, length, edge angle and handle: Miyabi, Masamoto, Shun, Yoshihiro and Misono.
- Best Damascus Japanese knives, judged by the core steelDamascus-clad Japanese chef knives from Miyabi, Shun, Yoshihiro and Sakai Takayuki compared by core steel, layers, hardness, length, edge angle and handle.
- Best carbon steel Japanese knivesSeven carbon steel Japanese knives compared by steel type, hardness, blade length, cladding and handle, from Masamoto, Yoshihiro and Misono.
Sharpening and edges
- Best whetstone sets for Japanese knivesSix whetstone sets from Shapton, Yoshihiro and Kramer by Zwilling compared by grits, stone type, base or holder, soak or splash use and stone size.
- Best knife sharpeners for Japanese knivesElectric, belt, wheel and rolling sharpeners from Chef'sChoice, Work Sharp, Tormek and HORL compared by angle, abrasive, stages and serrated support.