Japanese kitchen knives
Know the blade before you buy it
Which shape, which steel, which brand, and how to keep a hard, thin edge sharp without chipping or rusting it. Every answer starts with the numbers: length, hardness and edge angle.
- Blade length
- 210 mm
- heel to tip
- Height at heel
- 48 mm
- edge to spine
- Hardness
- HRC 60-61
- VG-10 core
- Edge angle
- 15°
- per side, 30° inclusive
牛刀Dwg. 01 · typical 210 mm gyuto
Tool 01
Steel chart: hardness, care and rust
Pick a steel or a knife series and see its hardness, whether it rusts, how much care it needs and how it sharpens. Compare up to three.
Steels (pick up to three)
X50CrMoV15
German stainless
- Typical hardness
- HRC 56-58
- Scale
- 546066
- Type
- Stainless, low rust risk
- Care
- Hand wash and dry. Low rust risk in a home kitchen.
- Edge retention
- Short
- Chip risk
- Low
- Sharpening speed
- Fastest
- Seen in
- Wusthof, Zwilling
VG-10
Japanese stainless
- Typical hardness
- HRC 60-61
- Scale
- 546066
- Type
- Stainless, low rust risk
- Care
- Hand wash and dry. Low rust risk in a home kitchen.
- Edge retention
- Long
- Chip risk
- Moderate
- Sharpening speed
- Moderate
- Seen in
- Tojiro DP, Shun Sora, Enso HD
Aogami Super
Blue paper carbon steel
- Typical hardness
- HRC 63-65
- Scale
- 546066
- Type
- Carbon, rusts if left wet
- Care
- Wipe dry immediately. Oil for storage. Expect a patina.
- Edge retention
- Longest
- Chip risk
- Highest
- Sharpening speed
- Slowest
- Seen in
- Traditional makers
Typical hardness as makers state it. One maker's heat treatment can sit above or below the range. Indigo bars are stainless, black bars carbon.
Index
Six topics
From choosing a shape to fixing a chipped tip. Each topic page has the short answer first.
- 01包丁Shapes and how to use themGyuto, santoku, nakiri, sujihiki and petty: what each blade does, what size to pick and how to cut with it.20 notes · 8 guides
- 02銘Brands and lineupsShun, Miyabi, Global, MAC, Wusthof and Zwilling lines compared, plus warranties and where to buy.11 notes · 5 guides
- 03揃Knife sets and blocksJapanese and German block sets and steak knife sets worth paying for, and which pieces you actually use.1 note · 5 guides
- 04鋼Steel and hardnessVG-10, SG2, Aogami and German steels explained by hardness, edge retention and how easily they rust.9 notes · 3 guides
- 05砥石Sharpening and edgesWhetstones, guided and electric sharpeners, factory edge angles by brand and how to keep a thin edge keen.8 notes · 2 guides
- 06手入れCare, rust and repairChips, broken tips, rust, patina, storage and cutting boards: keeping a hard Japanese blade in shape.10 notes · 0 guides
Popular guides
Narrow buying guides, one kind of knife or sharpener at a time, compared by what the listings state.
- Best Zwilling knife sets: Pro, Four Star, Kramer and moreEight Zwilling knife sets compared by steel, HRC, edge angle, pieces included and handle, from Pro and Four Star to Kramer and Twin lines.
- Best Wusthof knife sets: Classic, Classic Ikon and GourmetWusthof Classic, Classic Ikon and Gourmet block sets compared by pieces, forged or stamped blades, chef's knife size, hardness and block type from listings.
- Best whetstone sets for Japanese knivesSix whetstone sets from Shapton, Yoshihiro and Kramer by Zwilling compared by grits, stone type, base or holder, soak or splash use and stone size.
- Best sujihiki and slicing knives for roasts and fishEight sujihiki and long slicing knives from Masamoto, Misono, Shun, Miyabi and Yoshihiro compared by steel, HRC, length, edge angle and handle.
- Best Shun knives: Classic, Premier, Dual Core, Sora and KansoSix Shun knives and sets compared series by series: steel, blade length, edge angle and handle for Classic, Premier, Dual Core, Sora and Kanso.
- Best knife sharpeners for Japanese knivesElectric, belt, wheel and rolling sharpeners from Chef'sChoice, Work Sharp, Tormek and HORL compared by angle, abrasive, stages and serrated support.
- Best santoku knives from Japan and GermanyWe compare 8 premium santoku knives from Shun, Miyabi, Wusthof, Misono and Global by steel, hardness, blade length, edge angle and handle.
- Best nakiri knives for vegetablesNakiri vegetable knives from Miyabi, Shun and Yoshihiro compared by core steel, hardness, blade length, edge angle and handle, using listing facts only.
Comparisons
Two knives or two lineups side by side, spec by spec.
- ComparisonZwilling Pro vs Wusthof ClassicZwilling Pro vs Wusthof Classic 8-inch chef knives: curved vs full bolster, profile, steel and hardness, handle and care, and which German flagship to buy.
- ComparisonVG-10 vs SG2 steel for kitchen knivesVG-10 vs SG2 (R2): HRC 60-61 against HRC 62-64. Compare edge retention, chipping, sharpening effort and price for Japanese kitchen knives in these two steels.
- ComparisonShun vs Wusthof: Japanese edge or German toughnessShun vs Wusthof compared: steel, hardness, edge angle, weight and care, with the Shun Classic and Wusthof Classic 8-inch chef knives side by side.
- ComparisonShun vs Miyabi knives: which Japanese brand fits youShun vs Miyabi: VG-MAX at a 16 degree edge against FC61 and SG2 at 9.5 to 12 degrees. Compare steel, hardness, handles, finishes and which series to buy.
- ComparisonShun Classic vs Shun PremierShun Classic vs Premier: same VG-MAX steel, 68-layer Damascus and 16 degree edge. The differences are finish, handle shape and profile. See which to buy.
- ComparisonSantoku vs chef knife: which shape to buy firstSantoku vs chef knife: blade shape, length, rocking vs push cutting and tip work, with matched Shun and Wusthof pairs to help you pick your first knife.
How-tos and explainers
- Why are Japanese knives so sharpJapanese knives are sharp because of harder steel, thinner blades and more acute edge angles. Learn how each factor works and the trade-offs that come with them.
- Whetstone grit guide: which grits you needCoarse, medium and fine whetstone grits explained by job. Most home cooks need a 1000 grit stone, plus a 3000-6000 finisher and a coarse stone for repairs.
- Where to buy Japanese knives in the USBuy Japanese knives from authorized dealers, brand stores or Amazon listings sold by the brand. How to check the seller, avoid fakes and keep your warranty.
- What size chef knife do I need: 180, 210, 240 or 270 mmPick the right chef knife or gyuto length with a size table in mm and inches, matched to your cutting board, hand size and what you cook most often.
- What is VG-10 steel and is it goodVG-10 is a Japanese stainless steel with cobalt and vanadium, usually hardened to about HRC 60-61. See why so many Damascus kitchen knives use a VG-10 core.
- What HRC means for a kitchen knifeHRC is the Rockwell C hardness of knife steel. Learn what the numbers mean for edge retention, chipping and sharpening, and what range suits home cooks.
Dwg. 02
Shapes at the same scale
Seven common blades, each with its Japanese name and typical length.
牛刀Gyuto
180 to 270 mm
三徳Santoku
165 to 180 mm
菜切Nakiri
160 to 180 mm
文化Bunka
165 to 180 mm
切付Kiritsuke
210 to 270 mm
筋引Sujihiki
240 to 300 mm
ペティPetty
120 to 150 mm
Fixes
Chips, rust spots, a dull edge that will not come back: what happened and what to do about it.
Reference
Tools and reference
Charts and calculators that do the looking up for you.