The ultimate guide to choosing your first Japanese knife

Choosing your first Japanese knife can feel like entering a new world.
The shapes, the steel grades, the handles – everything matters, and it can quickly seem overwhelming.
But the secret is simple: it's not about finding the perfect knife , but about finding the one that best suits you and your way of working in the kitchen.

Here you will get an honest and artisanal guide to choosing your first handmade Japanese chef's knife - so you can choose with peace of mind and respect for the craftsmanship.

1. Which handle best suits your Japanese knife?

There are basically two types of handles on Japanese knives: Yo (Western) and Wa (Japanese) .
They affect both weight, balance and feel in the hand – and the choice depends on your personal preference.

The Yo-handle – the familiar and stable choice

The Yo handle is reminiscent of what we know from classic German and French chef's knives .
It is a more “Western” design with a solid construction and a balance point that is closer to the back of the knife.

This type of handle provides a little more weight and stability – a safe feeling for those who are used to European knives.
A Japanese knife with a Yo handle typically weighs 20–50 grams more than the same model with a Wa handle, which may sound like a small difference, but is clearly noticeable in the balance.

The Wa handle – light, elegant and traditionally Japanese

The Wa handle is the traditional Japanese style and is characterized by its lightness and balance.
The knife feels fast, agile and precise – like a natural extension of the hand.

Wa handles come in three classic shapes:

• D-shaped – ergonomically designed, especially comfortable for right-handed people

• Oval – simple and comfortable grip, suitable for long working days

• Octagonal – the most iconic Japanese design, balanced and aesthetic

A Wa handle is perfect for those who appreciate Japanese lightness and the craftsmanship in the detail.

2. Carbon steel or stainless steel – what should you choose?

When choosing your Japanese knife , the steel is about much more than just appearance.
The type of steel determines how the knife feels to use, how it holds its sharpness – and how you maintain it.

Carbon steel – sharpness with soul

Carbon steel is used in many of the most handmade Japanese knives because it can be sharpened to an incredibly fine edge.
It gives a sharpness and a feel that many chefs describe as “alive”.

Over time, carbon steel develops a natural patina – a darker tone that tells the knife's story and gives it character.
It is the steel for those who value true craftsmanship and want a knife that ages beautifully with use.

Stainless steel – reliable and versatile

Stainless steel requires less maintenance and is ideal for those who want a Japanese chef's knife that is always ready to use.
The best Japanese manufacturers use steel alloys such as VG10 , SG2 or Ginsan , which combine hardness, rust resistance and sharpness.

The result is a steel that retains Japanese precision but requires less care – perfect for daily use in both professional and private kitchens.

3. Which finish appeals to you the most?

The finish on a Japanese knife is almost entirely about aesthetics .
Although some surfaces may have minor functional differences – such as releasing food a little easier – the visual expression is what is most important.
The finish is the blacksmith's signature and what gives the knife its personality and character.

Here are the most common types of finishes you will encounter:

Migaki (polished)

A glossy, mirror-polished surface that highlights the lines of the steel and gives an exclusive, clean expression.
The Migaki finish exudes precision and elegance – perfect for those who appreciate minimalist design.

Tsuchime (hammered)

A surface with small, hammered indentations in the steel that creates a vibrant and rustic look.
Although the small “holes” can help the food release the blade more easily, the purpose is primarily aesthetic – a visual sign of the craftsmanship behind the knife.

Kurouchi (black finish)

A dark, raw surface resulting from the forging.
It gives the knife an authentic and traditional look, where you can see the traces of the blacksmith's work.
The Kurouchi finish is a symbol of raw authenticity – a tribute to the Japanese blacksmithing tradition.

Damascus

Damascus steel is characterized by its wavy, layered patterns in the steel.
They are created when several layers of steel are forged together, and the result is an almost organic pattern – unique to each and every knife.
The Damascus finish is highly valued for its beauty and its symbolic expression of strength through layers and time.

Nashiji (pear skin)

Nashiji literally means “pear skin” and refers to the slightly uneven, matte surface that resembles fruit skin.
It creates a discreet and elegant expression that many associate with Japanese understated aesthetics.

Conclusion – find the Japanese knife that suits you

When choosing your first Japanese knife, there is no one right choice.
It's about the feel in the hand, the balance in the blade – and what inspires you in the kitchen.

If you want something classic and solid, choose a stainless steel Yo handle .
Do you prefer something light and lively? Then try a Wa knife in carbon steel – and experience how the steel and the patina develop with you.

A Japanese chef's knife is more than a tool. It is a piece of craftsmanship, created to be used, cared for and loved for many years.