First Japanese knife

Taking your first step into the world of Japanese knives? Then you are in the right place. Japanese knives are harder and ground thinner than traditional Western knives, and the result is a sharpness and precision that many people find a revelation the first time they try it.

You do not need to spend a fortune on your first Japanese knife. Many of the best beginner knives come from established makers such as KAI Shun, MAC and Suncraft, all with decades of experience in making knives that are sharp, durable and relatively easy to maintain.

For a first Japanese knife we usually recommend stainless steel. It is more forgiving than carbon steel and does not need the same attention after use. A blade length of 18-21 cm in a chef's knife or santoku is a good starting point for most people.

In this collection we have gathered the knives we consider ideal as a first Japanese knife, whether you are a home cook who wants to step up or an experienced chef introducing a friend to Japanese quality.