# Best Japanese knives for beginners: forgiving first picks Source: https://edgeandhaft.com/best/best-japanese-knives-for-beginners Publisher: Edge & Haft. Picks are chosen from what each Amazon listing states, not from hands-on tests. Method: https://edgeandhaft.com/how-we-pick 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. ## Picks ### 1. Shun Classic 8" Hollow Ground Chef's Knife Steel: VG-MAX, 68-layer Damascus cladding; Hardness (HRC): Not stated; Blade length: 8 in; Edge angle: 16 degrees; Handle: D-shaped Pakkawood Shun'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. ### 2. Miyabi Koh Japanese Fine Edge Santoku Knife,7-inch, Kitchen Knife, Pakkawood Octagon-shaped Handle, Hand-honed Blade Finished with Katana Edge, Handcrafted in Seki, Japan Steel: FC61 fine carbide stainless; Hardness (HRC): 61; Blade length: 7 in; Edge angle: 9.5-12 degrees; Handle: Octagon-shaped Pakkawood A 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. ### 3. MASAMOTO AT Japanese Chef Knife 8.3" (210mm) Gyuto Kitchen Chef's Knife, Sharp Japanese Stainless Steel Blade, Pakkawood Handle, Made in JAPAN Steel: Molybdenum Vanadium stainless; Hardness (HRC): 57; Blade length: 210 mm; Edge angle: Not stated; Handle: Western Pakkawood, full tang with bolster Masamoto'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. ### 4. Miyabi Kaizen II Japanese 6.0-inch Chef's Knife, Designed for Smaller Hands, Lighter Feel, Chef's Kitchen Knife, Black Pakkawood Handle, 48-Layer Flower Damascus Pattern, Handcrafted in Seki, Japan Steel: FC61 core, 48-layer Damascus; Hardness (HRC): 61; Blade length: 6 in; Edge angle: 9.5-12 degrees; Handle: Black Pakkawood A 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. ### 5. Global SAI-02, SAI Japanese 8" Chef's Knife, Stainless Steel Steel: Cordova 18 stainless (as listed); Hardness (HRC): 56-58; Blade length: 8 in; Edge angle: Not stated; Handle: Seamless stainless steel The 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. ### 6. Shun Premier 7" Santoku Knife Steel: VG-MAX, 68-layer Damascus cladding; Hardness (HRC): Not stated; Blade length: 7 in; Edge angle: 16 degrees; Handle: Contoured Pakkawood A 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. ### 7. Misono UX10 Santoku 7.0" (18cm) - Right Steel: Swedish stain-resistant steel; Hardness (HRC): 59-60; Blade length: 7.0 in (18 cm); Edge angle: Double-edged (angle not stated); Handle: Composite wood A 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. As an Amazon Associate I earn from qualifying purchases.