Beginner’s Guide: How to Choose Your First Japanese Knife

Despite the variety of knives in the market, most home cooks often use only one or two for most tasks. When choosing your first high-quality Japanese knife, the focus should be on comfort and ease of use, especially considering the significant investment required to buy a Japanese-style knife.

Table of contents:

1. Does Steel Type Matter When Choosing Japanese Knives?
1. Carbon Steel vs. Stainless Steel vs. Powder Steel
2. Hardness
3. Rust resistance
4. Ease of sharpening
2. Main Types of Japanese Knives
1. All-purpose
2. Single Purpose

Does Steel Type Matter When Choosing Japanese Knives?

Carbon Steel vs. Stainless Steel vs. Powder Steel

Debates on the topic of chef knives mainly focus on steel types, which can be confusing for first-time buyers of Japanese-style knives.

Before diving into specific steel types, let's first understand its two main categories: Carbon Steel and Stainless Steel. 

Without getting technical, the main difference between Carbon Steel and Stainless Steel knives is who owns them. Home cooks prefer stainless steel because it's simple to maintain and durable, resisting rust and handling daily use well. Meanwhile, professionals prefer high-carbon steel Japanese chef’s knives for their sharpness and long-lasting edge, even though they require more maintenance to prevent rust.

Powder Steel is a combination of both. Knives made with Powder Steel can maintain their sharpness for a long time, as well as resist rust to some extent, but they are the hardest to sharpen on account of the pressed powdered steel.

Type	Steel
Carbon Steel	Blue Steel #1, Blue Steel #2, Aogami Super, White Steel #1, White Steel #2
Stainless Steel	VG-10, VG-5, VG-1, Silver Steel #3, AUS-10, AUS-8, ZA-18
Powder Steel	ZDP-189*, SG2/SLD*, HAP-40**, SDK11** *Stainless steel **Non-stainless steel

Before we can talk about which Japanese knife is perfect for you, familiarising yourself with terms like hardness, rust resistance, and ease of sharpening may be useful for a beginner!

Hardness

Hardness is commonly measured in terms of Rockwell Scale C, or HRC.

Should I buy the chef’s knife with the highest HRC? Not necessarily. The higher the HRC (usually around 56-65+ HRC), the tougher the steel is. While tougher steel means that you won’t have to sharpen your knife as often, tougher steel is usually more likely to break.

On the other hand, the lower the HRC, the likelier your knife will bend without breaking, but requires more frequent sharpening.

The HRC Hardness ranking for Japanese steels are:

• ZDP-189 (64-67 HRC)
• Aogami Super (64-67 HRC)
• HAP-40 (63-67 HRC)
• Chromax (63-65 HRC)
• Blue Steel #1 (63-65 HRC)
• White Steel #1 (63-65 HRC)
• Blue Steel #2 (61-63 HRC)
• SG2/SLD (61-63 HRC)
• White Steel #2 (61-63 HRC)
• SKD11 (60-62 HRC)
• Silver Steel #3 (59-61 HRC)
• ZA-18 (59-61 HRC)
• VG-10 (59-60 HRC)
• AUS-10 (59-60 HRC)
• VG-5 (57-59 HRC)
• VG-1 (57-59 HRC)
• AUS-8 (57-58 HRC)

Rust resistance

Rust resistance is usually determined by the type of steel used to create your knife.

Should I buy the chef’s knife with the highest rust resistance? The most rust-resistant type of Japanese steel is stainless steel, which usually has a lower HRC level than carbon steel.

If rust resistance is important to you but you don’t want to compromise on your knife’s hardness, consider using Tsubaki oil to prevent rust on a carbon steel knife, or a rust eraser for either type of steel if there is surface-level rust formation on the blade.

The Rust Resistance ranking of Japanese steels are:

Stainless Steel (★★★★★)

• ZA-18
• VG-1
• VG-5
• VG-10
• AUS-8
• AUS-10
• Silver Steel #3 

Powder Steel (★★★★)

• ZDP-189
• HAP-40
• SG2/SLD
• SKD11

Carbon Steel (★★★)

• Aogami Super
• Chromax
• Blue Steel #2
• Blue Steel #1
• White Steel #1
• White Steel #2 

Note: The more stars assigned to a steel, the higher its rust resistance.

Ease of Sharpening

Ease of Sharpening refers to how hard or easy it is to remove the material off your knife when sharpening, which is influenced by hardness.

Should I go for the easiest to sharpen chef’s knife? Carbon steels are generally easier to sharpen, and are able to achieve a sharper edge compared to most stainless steels. However, both use the same equipment for sharpening.

The Ease of Sharpening ranking for Japanese steels are:

Carbon Steel (★★★★★)

• White Steel #1
• White Steel #2
• Blue Steel #1
• Blue Steel #2
• Aogami Super
• Chromax

Stainless Steel (★★★★)

• Silver Steel #3
• AUS-10
• AUS-8
• VG-10
• VG-5
• VG-1
• ZA-18

Powder Steel (★★★)

• ZDP-189
• HAP-40
• SG2/SLD
• SKD11

Note: The more stars assigned to a steel, the easier it is to sharpen.

With this, you should be able to understand the relationships between the three most important factors for choosing your first Japanese knife!

Types of Japanese Knives

One of the most important factors to consider before buying a Japanese knife is your lifestyle. Do you often prepare protein-heavy dishes with meat, or do you prefer a plant-based diet with lots of fruits and vegetables? Besides this, other factors, like choosing between a Western or traditional handle, depend largely on your personal preference.

All Purpose Santoku Knife

With the features of both a vegetable knife and a meat knife, the Santoku knife is the perfect all-purpose knife. This Japanese style knife is best for beginners who are new to Japanese kitchen knives.

Check out our collection of Santoku knives here:

1. Santoku White Steel #2, JPY 63,800

• Best feature: With a 61-63 HRC on account of its carbon type White Steel, this Santoku has exceptional Hardness.

2. Santoku VG-10 Damascus, JPY 39,800

• Best feature: Created from VG-10 Stainless Steel, this Santoku’s Rust Resistance is its best feature. 

3. Santoku Silver Steel #3, JPY 77,800

• Best feature: Because it was produced with Silver Steel #3, this Santoku is perfect for beginners with its Ease of Sharpening.

All Purpose Gyuto Knife

Like the Santoku knife, the Gyuto knife is a general all-purpose knife that blends the features of both a vegetable knife and a meat knife, making it easy for beginners to adopt the once exclusive professional’s knife.

Santoku vs. Gyuto: What’s the difference? The difference between the Santoku knife and the Gyuto knife lies in their shape.

The curved Santoku knife is shorter at 150mm-180mm, making it advantageous for the cutting styles that beginners are used to. On the other hand, at a blade length of up to 300mm, the Gyuto makes it easier to do advanced cutting techniques.

Check out our collection of Gyuto knives here:

1. Gyuto SLD Wave Nickel, JPY 59,800

• Best feature: The SLD of this Gyuto contributes significantly to its superior Hardness, measuring 61-63 HRC.

2. Gyuto Stainless Clad Aogami-Super, JPY 41,800

• Best feature: Produced with Aogami-Super, this Gyuto offers exceptional levels of Rust Resistance.
  

3. Gyuto SG-2 Damascus Buffalo, JPY 89,800

• Best feature: Because the SG-2 is a high carbon steel type, this Gyuto will be particularly easy to sharpen.
  
  Check out a professional chef’s review of this SG-2 Gyuto!

All Purpose Bunka Knife

The Bunka knife, traditionally used by Japanese chefs, symbolises their exceptional skill in maximising its versatile use.

Check out our collection of Bunka knives here:

1. Kiritsuke Blue Steel #1, JPY 97,800

• Best feature: At 61-63 HRC, this Bunka is ideal for those looking to maximise Hardness.

2. Kiritsuke Silver Steel #3, JPY 32,800

• Best feature: Made from Silver Steel #3, this Bunka knife features Rust Resistance, alongside superior edge retention.

3. Kiritsuke Blue Steel #1, JPY 97,800

• Best feature: Crafted from Blue Steel #1, this Bunka guarantees high ease of sharpening.

Vegetable Knife Nakiri

The Nakiri knife is best suited for cutting and peeling fruits and vegetables. Considering its user-friendly lightness, this is recommended for both beginners and professionals looking to introduce a single purpose vegetable knife to their kitchen.

Check out our collection of Nakiri knives here:

1. Nakiri AUS-10 Nashiji Damascus, JPY 25,800

• Best feature: With a hardness rating of 60-61 HRC, the Nakiri AUS-10 is an excellent choice for those prioritising Hardness.

2. Nakiri VG-10, JPY 56,800

• Best feature: As a stainless steel-base knife, the Nakiri VG-10 has a high level of Rust Resistance.

3. Nakiri Silver Steel #3, JPY 79,800

• Best feature: Crafted from Silver Steel #3, this Nakiri knife offers exceptional Ease of Sharpening.

Vegetable Knife Petty

While the Petty knife is useful for creating decorative cuts on fruits and vegetables, we recommend adding a Petty Knife as a supplementary addition to a solid collection of all-purpose knives.

Check out our collection of Petty knives here:

1. Peeling Knife VG-10 Damascus, JPY 19,800

• Best feature: Thanks to its VG-10 steel, this Petty offers impressive Hardness at HRC 61-63.

2. Petty Silver Steel #3, JPY 59,800

• Best feature: Crafted from Silver Steel #3, this Petty exhibits excellent Rust Resistance.

3. Petty SLD Wave Nickel, JPY 38,800

• Best feature: Due to its similarity to carbon steel in sharpening, this SLD Petty offers high Ease of Sharpening.

Fish Knife Yanagiba

With its long, single-sided blade, the Yanagiba knife is used for slicing raw food into thin pieces for dishes like sashimi, often found in sushi restaurants.

Check out our collection of Yanagiba knives here: 

1. Yanagiba Blue Steel #2 Damascus, JPY 69,800

• Best feature: The Yanagiba stands out for its Hardness with its 61-63 HRC.
  

2. Yanagiba VG-10, JPY 38,800

• Best feature: Crafted from VG-10 stainless steel, this Yanagiba has a high level of Rust Resistance.

3. Yanagiba White Steel #2, JPY 109,800

• Best feature: The Yanagiba is particularly easy to sharpen because it is made from White Steel #2.
  
  Please note that specific knives from the Musashi-Chokin series are pre-order only.

Fish Knife Deba

The Deba knife is mostly used for descaling and deboning fish, however it can also cut through small bones like those of chickens.

Check out our collection of Deba knives here:

1. Deba Silver Steel #3, JPY 27,800

• Best feature: This Silver Steel #3 Deba is marked by its HRC 60-61 hardness.

2. Deba All-Stainless Pure-Molybdenum, JPY 31,800

• Best feature: Because this Deba contains All-Stainless Pure-Molybdenum, it maintains exceptional Rust Resistance.

3. Deba Blue Steel #2, JPY 55,800

• Best feature: This Deba knife's Blue Steel #2 composition guarantees a level of ease when sharpening.

Looking for personalised recommendations for choosing the best Japanese knife for you? Check out our Choose Your Knife quiz! 

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