Discover why stainless steel Japanese knives are a top choice for chefs and home cooks alike in our ultimate guide. Explore our curated list of the best stainless steel knives from our store!

Ultimate Guide to the Best Stainless Steel Japanese Knives

Table of contents:

1. Stainless Steel vs. Carbon Steel
2. Why should you choose a Stainless Steel Japanese Knife
1. Benefits of a Stainless Steel Japanese Knife
3. Best Stainless Steel Japanese Knives
1. Santoku
2. Gyuto
3. Nakiri
4. Petty

Stainless Steel vs. Carbon Steel

When choosing the perfect Japanese knife, the type of steel is crucial. This guide will help you understand the main differences between carbon and stainless steel knives, and why stainless steel is an excellent choice for many home cooks.

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

Steel Types Overview

1. Stainless Steel: These knives are popular among home cooks due to their ease of maintenance and resistance to rust. They are made with a higher chromium content, which makes them durable and less prone to staining.
2. Carbon Steel: Known for its exceptional sharpness and edge retention, carbon steel knives are favored by professionals. However, they require more maintenance to prevent rust.

Stainless Steel Type	Description
VG-10	VG-10 is a well-known type of Japanese stainless steel used for making knives. It's popular because it resists rust well, stays sharp for a long time, and cuts effectively. What is VG-10 made of? VG-10 is part of a group of steels called Cobalt Steels, and also contains Vanadium which helps make the steel stronger, tougher, and better at holding an edge.
VG-5	VG-5 is a type of stainless steel from the V Gold series. This steel is tough, holds a sharp edge well, and is good for long chopping sessions. It's also easier to sharpen compared to many other stainless steels.  What is VG-5 made of? The composition of VG-5 is similar to VG-10, but contains more Vanadium, resulting in a slightly larger grain structure.
VG-1	VG-1 is a high-quality Japanese stainless steel used for making knives. It resists rust well, stays sharp, and holds its edge nicely. It can also reach a high level of hardness. What is VG-1 made of? VG-1 contains a small amount of Carbon, as well as a Chromium, Molybdenum, and Nickel.
Silver Steel #3	Silver Steel #3 has cutting performance that feels like high-end carbon steel, as it grips food fibers well instead of sliding off. Many chefs like Silver Steel #3 because it's easy to sharpen on sharpening stones. What is Silver Steel #3 made of? Silver Steel #3 is a type of stainless steel with 13-14.5% Chromium, making it resistant to rust.
AUS-10	AUS-10 steel is a top choice for making high-quality knives. It offers great edge retention, toughness, hardness, resistance to rust, and wear. Knives made from AUS-10 are easy to sharpen and get a very sharp edge. You can use various sharpening tools to maintain AUS-10 steel knives. What is AUS-10 made of? AUS10 steel stands out because of its special mix of ingredients. It has carbon, chromium, and molybdenum, which make it strong and hard. It also contains vanadium, which adds to its toughness.
AUS-8	AUS-8 is a budget-friendly stainless steel that’s popular with knife makers. It's great for beginners because it’s affordable, easy to sharpen, and resists rust well. What is AUS-8 made of? AUS-8 is a Molybdenum stainless steel that also contains Vanadium, which makes it stronger, tougher, and helps the blade stay sharp longer.
ZA-18	ZA-18 was made to outperform VG-10, which is known for its excellent edge retention and stainless steel quality. What is ZA-18 made of? ZA-18 has a similar mix of ingredients to VG-10 but with higher amounts of carbon, chromium, molybdenum, and cobalt. This makes ZA-18 harder, more durable, and better at resisting rust.

Key Characteristics to Consider

• Hardness: Measured on the Rockwell Scale (HRC), hardness affects how often a knife needs sharpening and its durability. Stainless steels like VG-10 have a lower HRC compared to high-carbon steels, which means they are less likely to break but may need more frequent sharpening.
  
  Top three stainless steels with the highest HRC are:
  
  1. Silver Steel #3 (59-61 HRC)
  2. ZA-18 (59-61 HRC)
  3. VG-10 (59-60 HRC)
  
  
• Rust Resistance: Stainless steel knives excel in resisting rust due to their chromium content. If rust resistance is important but you prefer the sharpness of carbon steel, consider using protective oils or rust erasers.
  
  Top three stainless steels with the best rust resistance are:
  
  1. ZA-18 (17.0-18.0 Cr%)
  2. VG-1 (13.0-15.0 Cr %)
  3. VG-5 (13.0-15.0 Cr %)
  
  
• Ease of Sharpening: Carbon steels are generally easier to sharpen compared to stainless steels. However, stainless steels like Silver Steel #3 and AUS-10 offer a good balance of sharpness and ease of maintenance.
  
  Top three stainless steels that are easiest to sharpen* are:
  
  1. Silver Steel #3 (★★★★★)
  2. AUS-10 (★★★★)
  3. AUS-8 (★★★★)

Why should you choose a Stainless Steel Japanese Knife?

Choosing a stainless steel knife is a great option for several reasons. Home cooks and everyday chefs will appreciate its rust resistance and durability, making it a reliable tool for frequent use. Busy professionals, whether in a home or restaurant kitchen, benefit from its low-maintenance nature, allowing them to focus on cooking without the need for constant upkeep. Beginners and casual cooks will find stainless steel knives forgiving and easy to care for, unlike carbon steel knives that require more attention. Health-conscious cooks who handle various foods, including acidic ingredients like tomatoes and citrus fruits, will value its resistance to corrosion and staining, which helps maintain a clean and hygienic kitchen.

Benefits of a stainless steel knife

For those considering a stainless steel knife, you should note the following key characteristics:

1. Resistance to rust and corrosion: Stainless steel knives are highly resistant to rust and corrosion due to their chromium content, making them ideal for everyday use as they withstand moisture and acidic foods well.
2. Strong resistance to chipping: Known for their durability, stainless steel knives maintain their sharpness and are less prone to chipping compared to some carbon steel knives, ensuring reliability for both general and precise kitchen tasks.
3. Low maintenance: Unlike carbon steel knives that require regular oiling and careful storage to prevent rust, stainless steel knives are relatively low-maintenance. They are easier to clean and require less upkeep to stay in good condition.

Best Stainless Steel Japanese Knives

Looking for the best stainless steel chef knives? Explore our range of stainless steel knives at various price points to find the one that best suits your needs and preferences.

Santoku

What is a Santoku knife? The term "Santoku" translates to "three virtues", which refer to its versatility in slicing, dicing, and chopping a variety of ingredients. The Santoku knife does share some similarities with both the Nakiri (vegetable knife) and the Gyuto (chef's knife) but is distinct in its own right. It has a flatter blade than a traditional chef's knife, making it good for slicing and dicing, and it offers a more versatile design compared to the Nakiri’s specialized vegetable cutting focus.

Who is the Santoku for? The Santoku is the go-to all-purpose knife, perfect for both beginner and experienced cooks. Its design makes it ideal for a wide range of kitchen tasks, from slicing and dicing to chopping with ease using the push-cutting style. For any beginner chef, the Santoku is the best choice.

Check out our top stainless steel Santoku knives here:

• Santoku AUS-10, JPY 31,800
  
  Point: Knives made from AUS-10 stainless steel are known for their ease of sharpening, allowing them to achieve a precise and durable edge. Sharpening AUS-10 steel is straightforward and can be accomplished using various sharpening tools and materials.
  

• Santoku AUS-8, JPY 18,800
  
  Point: Polished knives like this are thin behind the edge and at the spine, making them light, nimble, and comfortable to use.
  

• Santoku VG-10, JPY 29,800
  
  Point: The knife features distinct impressions from the hand-forging process, with round hammer dents on the blade called Tsuchime. These markings not only enhance its visual appeal but also help prevent food from sticking to the blade.

• Santoku VG-5, JPY 23,800
  
  Point: Similar to VG-10, the VG-5 has a slightly larger grain structure, making the knife more durable. This larger grain helps the edge stay sharp longer, which is especially useful for tough cutting tasks.
  

• Santoku Silver Steel #3, JPY, 29,800
  
  Point: Although Silver Steel #3 is a corrosion-resistant stainless steel, it feels similar to high-end carbon steel when you cut with it. Professional chefs often choose knives made of this steel because it works well with sharpening stones for easy sharpening. The soft stainless outer layer makes it even simpler to keep the blade sharp.

Gyuto

What is a Gyuto knife? A Gyuto knife is a versatile Japanese chef's knife designed for a range of tasks in the kitchen. The term "Gyuto" translates to "beef-sword," reflecting its origins as a knife ideal for cutting meat. However, it is well-suited for a variety of kitchen tasks, including slicing, dicing, and chopping vegetables, fruits, and proteins.

With a blade that typically ranges from 180 to 270 millimeters in length, the Gyuto combines elements of Western-style chef's knives with Japanese precision, making it a popular choice for both professional chefs and home cooks.

Who is the Gyuto for? The Gyuto knife is ideal for professional chefs and experienced home cooks who need a versatile, high-performance tool for various kitchen tasks, such as chopping, slicing, dicing, and mincing. Its longer length and sharp edge make it excellent for handling meat, vegetables, and fish with ease. However, because of its length, it may require more experience to use effectively compared to the Santoku, which is generally easier to handle.

Check out our top stainless steel Gyuto knives here:

• Gyuto AUS-10, JPY 35,800
  
  Point: This knife’s curved blade allows you to cut through food with minimal effort, while the wooden Japanese-style handle adds a traditional touch while enhancing your grip.
  

• Gyuto AUS-8, JPY 20,800
  
  Point: This may be a good knife for intermediate knife users who are looking for a balance between performance and affordability. Additionally, its ease of sharpening makes it a practical choice for those who may already have experience with knives, and want a reliable tool for a reasonable amount.

• Gyuto VG-10, JPY 45,800
  
  Point: Shitan is one of the toughest handle materials, ensuring that this knife will last for a long time. Its durability makes it a great choice for a reliable handle. Additionally, Shitan adds a modern touch to the traditional look of the knife handle, blending both durability and style.
  

• Gyuto VG-5, JPY 23,800
  
  Point: The Western handle on this knife is strong and resistant to breaking or splitting. Although they tend to feel heavier in the hand compared to traditional Japanese handles, which many people find preferable due to the strength of its design.
  
  Additionally, the contouring of Western-style handles often makes them more comfortable to grip for extended periods.

• Gyuto Silver Steel #3, JPY 61,200
  
  Point: Made from Silver Steel #3, this knife’s edge provides excellent grip on food, ensuring a confident cut. Compared to other steels, Silver Steel #3's design enhances control and precision, making it easier to handle various ingredients effectively.

Nakiri

What is a Nakiri knife? A Nakiri knife is a traditional Japanese kitchen knife designed specifically for cutting vegetables. It features a straight, flat edge that makes it ideal for precise chopping, dicing, and slicing. The blade is typically rectangular, with a profile that allows for a full blade contact on the cutting board, enhancing efficiency and control when working with vegetables.

Who is the Nakiri for? The Nakiri knife is perfect for anyone who needs a Japanese style knife to prepare vegetables. Its design makes it especially useful for those who value precision and efficiency in their vegetable prep work. No matter your level of experience, the Nakiri’s flat edge and balanced design make it a great tool for anyone who wants to improve their vegetable cutting skills.

Check out our top stainless steel Nakiri knives here:

• Nakiri AUS-10, JPY 25,800
  
  Point: This knife features a handle made from marine plastic collected from Tsushima, Japan. Musashi Japan’s innovative project repurposes ocean plastics into lightweight, comfortable, and eye-catching knife handles. Each Marine Plastic Handle is crafted from recycled plastics gathered from Tsushima’s beaches, reflecting our commitment to reducing ocean waste and leaving a cleaner world for future generations.

• Nakiri AUS-8, JPY 19,800
  
  Point: This knife excels at various vegetable tasks such as peeling, rotary cutting, shaving, and garnishing. With a blade length of up to 165mm, it provides exceptional comfort and ease of use, making it one of the best tools to have in the kitchen.

• Nakiri VG-10, JPY 56,800
  
  Point: Made from VG-10, a popular and highly praised Japanese stainless steel used for making cutlery, this knife resists rust well and can stay sharp for a long time, making it a great choice for your kitchen.
  
  This knife features a beautiful sakura pattern on the blade, adding a touch of Japanese elegance.

• Nakiri VG-5, JPY 14,800
  
  Point: Made entirely from VG-5 stainless steel, from the handle to the blade, this knife is fully dishwasher-safe, making it easy to clean and maintain.

• Nakiri Silver Steel #3, JPY 31,800
  
  Point: Crafted from Silver Steel #3, this Nakiri knife is designed to excel at slicing and dicing tasks. The construction of its ergonomic urushi handle ensures reliable performance and comfort during use.

Petty

What is a Petty knife? A Petty knife is a small, versatile Japanese kitchen knife designed for detailed and delicate tasks. It usually has a blade length ranging from 120mm to 150mm (about 4.7 to 6 inches). Its small size makes it ideal for precise work such as peeling, trimming, and intricate cutting. It’s similar to a paring knife in Western kitchens but often has a sharper edge and a different shape tailored to Japanese cooking techniques.

Who is the Petty for? The Petty knife is perfect for anyone who needs a precise tool for detailed kitchen tasks. It’s ideal for home cooks who want a versatile knife for tasks like peeling vegetables, deveining shrimp, or trimming herbs. Professional chefs also find it useful for its precision and control when handling delicate ingredients. If you value a knife that can handle both intricate and everyday tasks with ease, the Petty knife is a great choice.

Check out our top stainless steel Petty knives here:

• Petty AUS-10, JPY 19,800
  
  Point: The handle of this knife is crafted from octagonal oak wood and finished with traditional Japanese lacquer called Urushi, evoking a sense of Japanese heritage.

• Petty AUS-8, JPY 19,800
  
  Point: The design of this knife, with its balanced weight and sharp blade, enhances this control. The heavier Western-style handle contributes to a secure grip, allowing for more precise and confident handling during detailed cutting tasks.

• Petty VG-10, JPY 49,800
  
  Point: With a handle made from epoxy resin, this knife not only boasts waterproof and heat-resistant properties but also features a vibrant, attractive color that adds a touch of style to your kitchen.
  

• Petty VG-5, JPY 17,800
  
  Point: This knife is made from high-quality materials, resulting in a sharp blade that excels in detailed cutting and slicing. Its elegant design adds a touch of sophistication to any kitchen.

• Petty Silver Steel #3, JPY 57,240
  
  Point: This knife features a distinctive pattern reminiscent of fireworks, a staple of many Japanese festivals. Its unique appearance is highlighted by its metal ferrule.

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