There is a lot to consider when purchasing a new Japanese knife. From the creation of the knife, there are blacksmiths, sharpeners, engravers, handle makers, and even specific regions to consider. To make things more convoluted, different combinations of craftsmen can create vastly different knives. And we haven’t even gotten into knife shapes, types of steel, or knife geometry.
I say all this not to overwhelm you, but to provide context to why this is not a simple question with a simple answer. I also understand that for most people, most of these items don’t really matter - a sharp knife is a sharp knife. But for the people who are like me and want to really dissect the what and the why, I am hoping this guide will be helpful.
The first piece of advice is probably the most important: the best method to find out which knife is right for you is to hold it in your hand and perform some test cuts. The size of your hands and fingers as well as the mobility and strength of your wrist are unique to you. One chef or knife collector you trust can explain in great detail why one knife is the “perfect” knife, but that may not be the case for you. The only way to find out for sure is to actually hold the knife in your hand. If there is a Japanese knife shop near you, find a way to get in there and usually the people there are friendly enough to guide you through the whole process.
For those of you who don’t have easy access to a storefront, think about the knife you use the most. Think about what you like about it and what you don’t like about it. Is it too heavy? Is it too short? Do you find yourself struggling to cut through certain foods? How careful are you with your knives? Next, I will list some of the major items to consider:
Weight: a thinner knife, colloquially called lasers, will be lighter. On the other end of the spectrum, a workhorse knife will have more heft. Lasers will feel like a whole new experience if you’re coming from the typical western style knives which tend to lean towards workhorse style. A lot of things will feel like your knife is gliding through it like a surgeon’s scalpel. The drawback to lasers is that they can chip a lot easier - any accidental torque, a stubborn seed, or a careless mistake can create a soul sucking chip. The extra weight provided by workhorse knives helps push the knife through the food, and popular opinion is that food releases better because the thicker knife has allows for more convexity.
Length: most home cooks will do well with something between 180mm-225mm (roughly 7in-8.5in). Shorter knives don't need as much space when using them, and they also don’t need as much space when storing them. However, larger food items will pose more of an obstacle (think large cabbages or squash). Most knife enthusiasts gravitate toward the 240mm-270mm knife length.
Steel type: Stainless steels are resistant to rust so if you tend to cook and eat right away before cleaning up, it may be beneficial to seek this type of steel as carbon steel will oxidize if you leave moisture on it. Anecdotally, when I first got my Shindo Nakiri in Blue Super steel, it rusted within a couple of minutes of leaving it on the board while I was fishing for other ingredients. The benefit of carbon steels is they generally are easier to sharpen, hold a sharper edge, and keep the edge for a longer period of time/uses. I won’t get too much in the weeds with specific steel types in this post.
Knife Type: For most people, Santoku and Gyuto knives will be the best choice. A gyuto will have the most similar shape to the western style knife you probably have in your knife block. If you’re cooking more proteins, a longer Gyuto should be able to tackle everything you’re trying to cook in the kitchen. If you find yourself cooking more produce and/or find yourself wanting more control with a shorter, more nimble blade, then look into a santoku. Santokus are flatter so it’s not as suited for rock chopping. If you want a brisket or bbq knife, a yanagiba is a long, sharp blade made for slicing meat. If you’re getting into sushi, you will want a Yanagiba knife - its single bevel is ideal for slicing through seafood. And my personal favorite is a petty knife, which is basically a longer paring knife. I reach for my petty knives a lot when I have small, quick jobs like cutting up fruit for the kids, or breaking down a chicken breast into smaller pieces for Yakitori.
I will be linking to a Santoku knife made by Tojiro. This company produces quality knives at a reasonable price. They have a storefront in Tokyo and it’s one of the few knife shops I recommend to my friends, as most of Kappabashi no longer offer competitive prices like they used to.