Knife guides

Japanese knives, explained.

Choose the right knife, keep it sharp, and enjoy it for decades. Four steps, a few minutes each.

Start with step 1 Or use the knife finder →

Step 1 · Shape

Choose your knife.

Each shape is made for a different job. Pick by what you cook.

Read the full shape guide →
Not sure? Use the knife finder

Step 2 · Steel

Which steel is right for you?

Steel mostly comes down to how much care you want to give it. Here are the most common groups.

  • Easy care

    Stainless

    VG-10 · Ginsan · AUS-10
    Care
    Hand-wash and dry. No rust worry.
    Edge
    A good edge that holds up well.
    Best for
    Everyday cooking, and a first Japanese knife.
  • Sharpest edge · most care

    Carbon

    White Steel · Blue Steel
    Care
    Needs the most care: dry right after every use and oil before storing, or it will rust.
    Edge
    The sharpest edge, and the easiest to sharpen.
    Best for
    Cooks who want the finest edge and don't mind the upkeep.
  • Longest lasting

    Powder and high-speed

    SG2 · ZDP-189 · HAP-40
    Care
    Dry right after washing. HAP-40 also needs oil before storing.
    Edge
    Stays sharp the longest, but takes longer to sharpen.
    Best for
    Cooks who want to sharpen as rarely as possible.

Compare every steel side by side

Step 3 · Sharpen

Keep the edge you paid for.

A medium and a fine stone cover almost everything. Ten minutes every few weeks keeps a Japanese edge razor sharp.

Toishi 1000 Grit Whetstone

The everyday sharpening stone

$84.99

Step 4 · Care

A minute after cooking.

Three habits keep any Japanese knife looking new.

  1. Hand-wash

    Warm water, soft sponge. Never the dishwasher.

    Care guide →

  2. Dry right away

    Every time, straight after washing. Carbon steel will rust if it's left wet.

    Removing rust →

  3. Store it safe

    A saya protects the edge. Oil carbon steel before putting it away.

    Cutting boards →

Go deeper

Every guide.

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