Beginner’s guide: How to choose a Japanese knife handle

Each characteristic of a Japanese knife serves a different purpose, but comfort is key to choosing a knife handle, especially after you have considered what functions and features you want from your knife. In this guide, we will be going over how to choose a knife based on a Japanese-style knife handle, while a guide to choosing based on a Western-style knife handle can be found here.

Table of contents:

1. Does a knife’s handle matter?
2. Types of knife handles
1. Magnolia
2. Walnut
3. Cherry
4. Ebony
5. Zelkova
6. Urushi

Does a Japanese knife’s handle matter?

When it comes to a knife’s handle, there is no such thing as best or worst, it is completely dependent on one’s own personal taste, comfort, and priorities. Because of this, we have created a comprehensive guide to choosing a handle based on how each handle will affect your cooking experience. Before diving into the types of knife handles, it is important to note that we categorize knife handles into Western-style and Japanese-style.

Japanese style handles, often referred to as wa, come in three different shapes: oval, octagon, and d-shape.

• Oval, Classic shape of handle for Japanese knives, but provides less grip when they are handled with wet hands.
• Octagon, Easy to grip when handled with wet hands
• D-Shape, Provides the best grip, especially with wet hands, but it is non-ambidextrous

Western style handles, often referred to as yo, come in only the Western full tang. They are typically heavier than Wa handles, making them better for rigorous use, but can cause fatigue to set faster than lighter handles.

Types of Japanese knife handles

Other than shape, handles are also categorized by material. Japanese style handles generally make use of wood, while Western style handles make use of a variety of different materials like resin, marble, and stainles steel.

Magnolia Handle

What is a magnolia handle? These handles feature a light-colored wood with a subtle grain pattern. Our collection of Japanese knives with magnolia handles also include a ferrule made of buffalo horn, a naturally resilient material commonly used to create parts of Japanese kitchen knife handles.

What is a ferrule? The ferrule is the tip of a Japanese knife handle, usually coloured differently to differentiate it from the handle itself.

• Pros: Ideal for its water resistance, the Magnolia handle is the traditional handle of Japanese knives.
• Cons: Because it is made of a pale-colored material, stains from food are likely to develop.

Our recommendations for knives with mirror finishes include:

1. Petty AUS-10

Point: Because this Petty knife will see a lot of use with fruits and vegetables, the magnolia handle’s water resistance makes it the ideal choice of handle.

2. Yanagiba SK Steel

Point: This Yanagiba’s magnolia handle is octagon-shaped, providing users with one of the best grips.

3. Deba SK Steel

Point: Usually used to handle fish, this Deba benefits from a magnolia handle’s water resistance.

Walnut Handle

What is a walnut handle? We offer Japanese knives with walnut handles in various brown shades. The handles come with ferrules made of both walnut and cherry wood.

• Pros: Walnut is a long-lasting material resistant to decay over time.
• Cons: Walnut has a distinctive appearance as a material. Handles made with walnut each have a unique look, which may be disadvantageous for those looking to replace a beloved handle with a handle that looks exactly similar.

Our recommendations for knives with walnut handles include:

1. Santoku SG-2

Point: Characterized by its dark color and almost-black ferrule, this Santoku's walnut-cherry handle is harder than a magnolia handle. Especially because a Santoku is generally recommended for first-time knife owners, a heavy handle like this may be helpful for beginners looking to build their confidence wielding a chef’s knife for the first time.

2. Nakiri VG-10

Point: This Nakiri’s walnut-cherry handle balances out the knife’s unique lightness, helping beginners cut through vegetables with ease.

3. (Sold Out) Kiritsuke Gyuto HAP-40

Point: The Kiritsuke Gyuto is one of the all-purpose chef knives suitable for a variety of ingredients. Its walnut handle, featuring a distinctive and attractive red ferrule and handle end, complements the Kiritsuke's status as a tool for the most skilled chefs.

Made from HAP-40 powder steel, this Gyuto has a hardness of 63-67 HRC, making it one of the hardest knives in our collection.

Sign up for our newsletter to get notified when the Kiritsuke Gyuto comes back in stock. You will also be notified about new arrivals, flash sales, and more!

Check out the following alternatives to this Gyuto:

1. Gyuto VG-10

Point: Featuring a walnut-cherry handle, this Gyuto resembles a traditional Japanese knife in appearance. Made from VG-10, this versatile Japanese-style knife excels at handling various ingredients, making it a less intimidating alternative to the Gyuto Kiritsuke.

Ebony Handle

What is an ebony handle? Ebony handles feature a dark, almost black, wood from East Africa. Also used to make piano keys, the material itself is a hard, dense material that lasts a long time. Our collection of knives with ebony handles are paired with a buffalo horn ferrule. 

• Pros: Ebony handles, on account of the material it is made of, is long lasting, able to withstand constant use in the kitchen.
• Cons: Alternatives to ebony provide better grip for those looking to build confidence with a brand new knife and handle.

Our recommendations for knives with ebony handles include:

1. Santoku White Steel #2 Chokin

Point: Our exclusive line of Chokin knives feature ebony handles, the long lasting quality of which complements the longstanding Chokin tradition of carving beautiful designs onto Japanese knives using 24-carat gold.

We have over 40 different Chokin knives featuring unique designs created by craftsman Takao Asamura, who has over 50 years of experience.

2. Petty VG-10

Point: This Petty knife features a sakura pattern that highlights its simple ebony handle. Recommended as a secondary knife for decorative cuts on fruits and vegetables, as well as other intricate tasks, the long lasting quality of the handle adds to the other beneficial qualities of the overall knife.

3. Yanagiba AUS-10

Point: While the Yanagiba is officially a sashimi knife, its ability to cut through a variety of ingredients with long, uninterrupted strokes will ensure its frequent use. Because of this, a long lasting handle is essential for maintaining the overall integrity of the knife.

Should I get a Yanagiba? While the Yanagiba is often considered a specialty knife for the preparation of sashimi, we recommend it even if you’re not making sashimi everyday. The Yanagiba can also be used to cut through poultry, as well as meat!

Zelkova Handle

What is a zelkova handle? Light orange in color, zelkova handles are water-resistant, making them ideal for knives that see consistent, daily use. Typically accompanied by cherry wood ferrules, zelkova handles are made from zelkova trees native to East Asia.

• Pros: The natural strength of the zelkova material ensures that the handle stays reliable and robust.
• Cons: Because of its pale color, zelkova handles are prone to developing stains over time.

Our recommendations for knives with zelkova handles include:

1. (Sold Out) Santoku SLD

Point: Made with SLD powder steel, this Santoku is exceptionally tough, with a hardness rating between 61-63 HRC. The zelkova handle adds to the overall knife’s durability.

2. (Sold Out) Bunka AUS-10

Point: This Bunka is particularly beginner-friendly, considering the zelkova handle’s toughness, the steel’s rust resistance, and the overall knife’s ability to handle different types of ingredients.

3. (Sold Out) Petty Silver Steel #3

Point: Made from Silver Steel #3, this Petty knife is particularly easy to sharpen. Like the blade, its zelkova handle is also easy to maintain, thanks to its toughness, there is a minimal need for frequent upkeep.

Note: Due to high demand, all of our zelkova handled-knives are out of stock. Sign up for our newsletter to get notified when our knives come back in stock!

Urushi Handle

What is an urushi handle? Urushi handles are crafted using traditional Japanese lacquer techniques on oak wood. They can feature unique inlays and custom effects, adding both beauty and functionality to the knife.

• Pros: The beautiful Urushi lacquer offers several benefits, including resistance to acid, alcohol, heat, and other substances. It also acts as a protective barrier against stains, enhancing both the durability and appearance of the handle.
• Cons: Urushi handles can be expensive due to the lengthy process involved in their creation. The trees used to produce the lacquer take a long time to grow, and the intricate process of applying the signature urushi effect adds significant labor and production costs.

Keep your Urushi handle knives away from fire! If your urushi knife handle is burned (or even heated up), it will release a toxin called urushiol, a toxic compound also found in poison ivy. This toxin can cause serious breathing problems and may lead to lung failure.

Our recommendations for knives with urushi handles include:

1. Deba VG-10
   

Point: This Santoku features our bestselling Yaki Urushi handle, which is uniquely burned from the bottom up, creating a stunning look that distinguishes it from other handles.

In addition to its striking appearance, the handle offers an excellent tactile feel, enhancing both comfort and control.

2. Petty VG-10 Aka Sumi Urushi

Point: In addition to the numerous benefits of Urushi handles, this Petty knife features a distinctive red-dyed lacquered oak handle called Aka Sumi Urushi. This beautiful handle helps foster a connection between owner and knife easily. Another type of Sumi Urushi handle is the Ao Sumi Urushi, which features a unique blue-dyed lacquered oak handle.

Both knives are made from stainless steel, making them ideal for beginners looking to perform intricate tasks that require a high level of precision.

3. Gyuto Blue Steel #2
   

Point: This Gyuto’s Ishime Urushi handle is made with the traditional urushi. The process involves applying multiple layers of lacquer, which can take up to 6 months to complete. Each layer builds upon the oak core, resulting in a handle that is not only exceptionally tough, but also rich in texture and visual appeal. This time-intensive craftsmanship ensures a handle that combines beauty with longevity, enhancing both the functionality and elegance of the knife.

4. Yanagiba White Steel #2 Black Mirror Moon-Fuji Water Honyaki
   

Point: Alongside its distinctive appearance, this unique Yanagiba’s luxury lacquered oak Gouka Urushi handle features one-of-a-kind gold, as well as inlaid mother of pearl traditional lacquer oak handle. 

Because this particular knife is only made to order by our experienced craftsmen, please reach out to us on our website if you are interested in purchasing this knife.

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