The ultimate guide to choosing your first Japanese knife

Choosing your first Japanese knife can feel like entering a new world.
The shapes, the types of steel, the handles – everything has meaning, 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 fits best you and your way of working in the kitchen.

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

1. Which handle is best for 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 well-known and stable choice

The Yo shank 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 gives a little more weight and stability - a safe feeling for those of you 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 felt in the balance.

The wa handle – light, elegant and traditionally Japanese

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

Wa shafts come in three classic shapes:

• D-shaped – ergonomically designed, particularly 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 of you who appreciate the Japanese lightness and the craftsmanship in the details.

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

When you choose 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 maintains 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 ground into an incredibly fine egg.
It gives a sharpness and a feeling that many chefs describe as "alive".

Over time, carbon steel develops a natural patina – a darker tone that tells the history of the knife and gives it character.
It is the steel for you 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 one Japanese chef's knife, which is always ready for use.
The best Japanese manufacturers use steel alloys such as VG10, SG2 or Ginseng, which combines hardness, rust resistance and sharpness.

The result is a steel that retains the 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 matters almost entirely about aesthetics.
Although some surfaces may have minor functional differences – such as releasing the food a little easier – the visual expression is the 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 which emphasizes the lines of the steel and gives an exclusive, clean look.
The Migaki finish radiates precision and elegance – perfect for those who appreciate minimalist design.

Tsuchime (hammered)

A surface with small, hammered indentations in the steel that creates a lively and rustic look.
Although the small "holes" can help the food to 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 that comes from 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 undulating, layered patterns in the steel.
They occur 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 prized for its beauty.

Nashiji (pear skin)

Nashiji means directly translated "pear skin" and refers to the slightly uneven, matte surface reminiscent of fruit skin.
It creates a discreet and elegant expression, which many associate with Japanese understated aesthetics.

Conclusion – find the Japanese knife that is right for you

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

Do you want it classic and solid? So choose one Yo shaft in stainless steel.
Do you prefer light and lively? So try one 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.