The Best Beginner Japanese Knives Under $200

Japanese knives are famous for their amazing craftsmanship, sharpness, and precision, making them favorites of knife fans worldwide. However, spending hundreds of dollars on your first knife can be a bit daunting, especially with the variety of options on the market today.

If you’re thinking about investing in your first high-end knife, but don’t know where to start, check out our detailed guide to find the best Japanese knife that’s not only beginner-friendly, but budget-friendly too!

Table of contents:

1. Is a Japanese knife worth it?
2. Types of Japanese knives

Is a Japanese knife worth it?

Spending hundreds of dollars on a single knife can be intimidating, but it is a small price to pay for a chef's knife that, with proper care, lasts a lifetime (or even longer) compared to your standard department store knife’s 1-5 years with regular use. Japanese knives benefit from techniques passed down long ago from generation to generation, compared to Western knives, which have a more recent history.

Should I buy a Japanese knife or a Western knife? Japanese knives benefit from techniques passed down from generation to generation, characteristic of Japanese businesses with a long history. 

	Japanese Knife	Western Knife
Sharpness	✓	✕
Thinness	✓	✕
Lightness	✓	✕
Ease of maintenance	✕	✓

Most of the differences between both knives come down to their design. Western knives, for example, are built with ease of maintenance in mind, using stainless steel with a low Rockwell Scale level (HRC) to indicate their hardness. This material means that Western knives hold their edge longer than their Japanese counterparts, making it ideal for beginners.

This doesn’t come without trade-offs. By design, the use of Western knives quickly leads to fatigue because their blades extend all the way to the base of the handle, increasing its overall weight. 

This doesn’t mean that you should never choose a Western knife because many of them have their own unique points. For those looking to blend both styles, Western-style knives invented by Japanese craftsmen like the Santoku and Gyuto may be worth looking into! 

Types of Japanese knives

Our comprehensive guide to choosing your first Japanese knife has all the information you will possibly need to choose the best knife for you, but we’re providing a summary here too!

Santoku 

What is the Santoku used for? In Japanese, Santoku means three virtues, referring to the Santoku’s versatility, sharpness, as well as balance and precision. This is a fitting name for a knife that can be used for cutting meat, chopping vegetables, and slicing fish. This is one of the best options for a first-time knife owner looking for a dependable Japanese kitchen knife.

Options for Santoku knives under $200:

 

1. Santoku Blue Steel #2, JPY 23,800

Point: This Santoku’s 61-63 HRC hardness rating allows you to exert less force when used.

This Santoku’s Kurouchi finish helps to improve grip compared to other, usually smooth, finishes. Besides ensuring food does not stick to the blade, another benefit beginners may find useful is that it acts as a barrier to keep moisture away, preventing rust.

2. Santoku Stainless Clad Aogami-Super, JPY 25,800

Point: Being made of stainless steel, this Santoku is particularly resistant to rust. While both stainless steel and carbon steel type chef knives last long, stainless steel knives generally last longer than carbon steel knives. 

 

3. Santoku VG-10 Tsuchime Damascus, JPY 27,800

Point: This Santoku’s heavy Western handle was designed for heavy-duty work that can last through years of regular use. 

Gyuto

What is the Gyuto used for? The Gyuto is another beginner-friendly all-purpose knife suitable for the preparation of a variety of different ingredients including meat, fish, and vegetables.

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 straight, efficient cutting motion that beginners are used to.

On the other hand, at a blade length of up to 300mm, the Gyuto makes it easier to perform a rocking motion when cutting. On account of its pointed tip, the Gyuto is effective for precision tasks like creating intricate cuts, as well as boning and trimming, and slicing through large cuts of meat. 

Options for Gyuto knives under $200:

 

1. Gyuto VG-5, JPY 17,800 

Point: Crafted from VG-5, this Gyuto provides professional-grade sharpness and durability.

Polished knives like this Gyuto have a thin, beautiful blade near the edge and spine. Beginners will be able to feel exceptional lightness in their hand while they’re using it.

2. (Out of Stock) Gyuto VG-10, JPY 26,800 

Point: This 210mm Gyuto has a well-balanced blade, as well as a Western handle for comfortable and easy control.

Check out similar styles of Gyuto for under $200:

• Gyuto Silver Steel #3, JPY 23,800
• Gyuto VG-10, JPY 26,800

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3. Gyuto AUS-10 Tsuchime Damascus, JPY 29,800

Point: AUS-10 is a top choice for making high-quality knives because it is able to stay sharp for a long time, possessing exceptional hardness, as well as rust and wear resistance.

Nakiri

What is the Nakiri used for? Best used for fruits and vegetables, the light Nakiri knife is a specialty knife that will come in handy for both beginners and professionals preparing plant-based dishes. 

Options for Nakiri knives under $200:

 

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

Point: This Nakiri has a Japanese handle made from ocean waste from Tsushima, Japan, creating a beautiful prism of colours. At the end of the handle, there's an NFC chip that, when scanned, leads to more information about our company's ocean waste sustainability initiative.

 

2. Nakiri AUS-10 Tsuchime Damascus, JPY 29,800

Point: Bearing visible impressions of the shand-forging process, this Nakiri’s blade features a Tsuchime finish. It was made especially to prevent food from sticking to it. This is doubly helpful against excessive exposure to moisture which leads to rust formation.

3. Nakiri VG-10 Damascus, JPY 30,800 

Point: Because Damascus knives are a combination of different types of steel, including carbon steel, this Nakiri will maintain its sharpness longer than many other Japanese style knives. Damascus knives are also known for their exceptional beauty.

Deba

What is the Deba used for? Equipped with a thick blade, the Deba is used to descale and debone fish. Additionally, it’s excellent for deboning both fish and chicken, and it handles cutting through fish heads with ease.

Options for Debas under $200:

1. Deba VG-10, JPY 17,800

Point: This single-edge Deba knife is perfect for specialised use that requires a lot of precision, making it great for tasks that require careful and exact cutting.

2. Deba SK Steel (180mm), JPY 22,800

Point: This Deba is crafted from high-quality carbon steel with minimal impurities. Despite being primarily carbon steel, it includes additional metals like nickel, which enhance its ease of maintenance and resistance to rust.

This style of Deba offers a range of blade sizes from 105mm to 180mm, providing beginners with the opportunity to explore which size best suits their hand. Check out the other lengths of this style of Deba:

• 105mm Deba SK Steel
• 120mm Deba SK Steel 
• (Sold Out) 150mm Deba SK Steel 
• 165mm Deba SK Steel

3. Deba All-Stainless Pure-Molybdenum, JPY 28,800

Point: On account of the steel it was crafted with, this Deba’s blade is especially strong, perfect for constant and rigorous use. Its edge stays sharp longer than other blades, making it easy to break down fish.

Petty

What is the Petty used for? The Petty is used for high-precision, delicate tasks using small ingredients like fruits and vegetables. Often used for making decorative cuts, Petty knives are recommended for those struggling to use large knives. 

Options for Petty knives under $200:

1. Petty White Steel #1, JPY 18,800

Point: Owing to the treatment and finishing process it undergoes to enhance its resistance to moisture, temperature change, and everyday use, magnolia wood is known for its hardness and resistance to wear. The Petty knife's buffalo magnolia handle is not only long-lasting but also elegant.

This Petty’s blade, called Migaki, features beautiful, thin, and light-to-the-touch edges, making them easy and comfortable to use.

2. Petty Chromax, JPY 24,800

Point: Made of Chromax, which is composed of V Silver No. 1, as well as 5% chrome, this Petty has superior rust resistance compared to other carbon steels like White Steel and Blue Steel. This material is often used by professional craftsmen to craft high-end Japanese kitchen knives.

3. Petty AUS-10, JPY 25,800

Point: This Petty knife is particularly reflective of Japanese tradition due to its octagonal oak wood handles, which are dyed and finished with all-natural Japanese lacquer called Urushi. Over time, this develops a distinct, deeply refined luster and texture that can't be reproduced using artificial coatings.

Sujihiki

What is the Sujihiki used for? Sujihiki knives are great for cutting cooked meat like roast beef. Their long blades, with lengths ranging from 210mm to 270mm, allow you to make one smooth cut instead of sawing back and forth.

The Sujihiki can be used for butchering steaks, carving roasts, and portioning poultry. If you find yourself needing a knife that will speed up your performance for those tasks, you might want to look into the following budget-friendly options!

Options for Sujihiki knives under $200:

1. Sujihiki VG-5, JPY 17,800

Point: Crafted with high-quality stainless steel VG-5, this Sujihiki knife holds its edge for a long time, having been built to withstand rigorous use. Regular maintenance is not necessary either, making it a reliable choice for both professional chefs looking for a reliable chef’s knife, as well as home cooks looking for a dependable kitchen knife.

2. Sujihiki Silver Steel #3, JPY 19,800

Point: This Sujihiki is particularly easy to sharpen with sharpening stones, largely because of its stainless outer layer. Additional benefits include excellent food grip, ensuring that ingredients do not slip from the blade.

3. (Out of Stock) Sujihiki Blue Steel #2, JPY 29,800

Point: This Sujihiki comes with our bestselling Yaki Urushi handle that’s specifically designed with a one-of-a-kind tactile feel that prioritises balance, comfort, and ease of use.

For budget-conscious home cooks, the savings don’t end here! Musashi Japan offers free worldwide shipping on orders over JPY 30,000 (USD 200) when you shop online. Shop now to enjoy our high-quality knives without worrying about extra shipping costs.