Guide to Choosing Your First Japanese Knife
Choosing your first Japanese knife is exciting but it can also feel overwhelming. With so many blade shapes, steel types, and opinions online, it’s easy to overthink the decision.
The truth is simpler than most guides make it.
For your first Japanese knife, the goal isn’t to buy something specialised or exotic it’s to choose a knife that will do most of your daily work, and do it exceptionally well.
This guide focuses on practical advice for first‑time buyers, especially home cooks and chefs in New Zealand who want a knife they’ll actually use every day.
Start With the Knife You’ll Use the Most
For most people, the best first Japanese knife is the one that replaces (or upgrades) their main kitchen knife.
Typically, this means one of the following:
- Gyuto (Japanese chef’s knife)
- Santoku or Bunka (smaller all‑purpose knives)
Even if you already own a main knife, replacing it with a Japanese knife that handles the majority of your prep is the most beneficial upgrade you can make. This is the knife that will see the most board time so quality matters.
Rather than spreading your budget across multiple knives, investing in one excellent Japanese knife will have the biggest impact on how you cook.
Gyuto vs Santoku vs Bunka Which Should You Choose?
Gyuto (Chef’s Knife)
The Gyuto is the most versatile and widely recommended first Japanese knife.
It’s ideal if you:
- Prep a wide range of ingredients
- Want one knife to do almost everything
- Are comfortable with a slightly longer blade
Recommended length:
- 210mm for most home cooks
- 240mm for larger hands or professional kitchens
If you’re unsure what to buy, a 210mm Gyuto is almost always a safe and smart choice.
Santoku & Bunka (All‑Purpose Knives)
Santoku and Bunka knives are slightly shorter and often feel more approachable for beginners.
They’re great if you:
- Prefer a compact knife
- Do a lot of vegetable prep
- Want something nimble and easy to control
Santoku knives typically have a rounded tip, while Bunka knives feature a pointed tip that’s useful for detail work. Both are excellent everyday options it mostly comes down to personal preference.
Why Japanese Knives Feel So Different
One of the biggest differences between Japanese knives and non‑Japanese counterparts is steel hardness.
Japanese knives are typically made from much harder steels, which allows them to be:
- Thinner behind the edge
- Sharper out of the box
- Able to hold a keener edge for longer
This hardness is what gives Japanese knives their renowned cutting performance. Less resistance through food means cleaner cuts, better control, and less fatigue over long prep sessions.
The trade‑off? Harder steel requires more care. Japanese knives reward good technique and proper boards and they punish abuse.
Carbon Steel vs Stainless Steel (Beginner Edition)
For first‑time buyers, steel choice doesn’t need to be complicated.
Stainless Steel
Stainless steel Japanese knives are:
- More rust resistant
- Lower maintenance
- Ideal for busy home kitchens
Modern Japanese stainless steels offer excellent edge retention and sharpness without demanding constant attention. For most beginners, stainless steel is the easiest place to start.
Carbon Steel
Carbon steel knives are:
- Extremely sharp
- Easier to sharpen
- Loved by professionals
They do require more care wiping during use and drying immediately after and they will develop a natural patina over time. Many cooks fall in love with carbon steel once they’re comfortable maintaining it, but it’s best approached once you understand how Japanese knives behave.
Handle Style: Japanese vs Western
Japanese knives come with two main handle styles:
- Western (Yo) handles heavier, familiar, and robust
- Japanese (Wa) handles lighter, well balanced, and easy to replace
Neither cuts better than the other. Sharpness and geometry matter far more than weight.
If you prefer a lighter knife that feels agile in hand, a Wa handle is worth trying. If you want something that feels familiar coming from Western knives, a Yo handle may feel more natural.
What to Avoid as a First Knife
When starting out, it’s best to avoid:
- Single‑bevel knives (Yanagiba, Deba)
- Extremely hard, high‑HRC steels
- Oversized blades you’re not comfortable controlling
These knives are fantastic tools just not ideal as a first step.
Final Advice
Your first Japanese knife doesn’t need to be perfect it needs to be used.
Choose a knife that fits your cooking style, feels comfortable in your hand, and will live on your cutting board rather than in a drawer. Once you experience the performance of a well‑made Japanese knife, everything else becomes easier to understand.
Start simple. Cook often. Let the knife teach you the rest.
If you’re unsure which knife is right for you, we’re always happy to help choosing the right first knife is one of the most important (and enjoyable) decisions you’ll make in the kitchen.