Best Beginner Japanese Knife: How to Choose Your First Japanese Knife

1. Key Features to Look for in the Best Beginner Japanese Chef Knife.

Choosing the best beginner Japanese knife is easier when you focus on a few key factors: blade type, steel, size, handle, and budget. Use the notes below to narrow choices fast and avoid common mistakes.

1) Knife Type

• Gyuto (Japanese chef’s knife): The most versatile, similar to a Western chef knife, ideal for beginners.
• Santoku: Slightly shorter; great for vegetables, meat, and fish, easy to control in small kitchens.
• Nakiri: Straight-edged vegetable specialist—excellent if you prep lots of produce.

Tip: For most beginners, start with a Gyuto or Santoku. To see detailed characteristics of each style, check out our full guide on Japanese knife types.

2) Steel Type

Japanese knives use harder steels for sharper, longer-lasting edges. For beginners, favor stainless or semi-stainless options:

• VG-10 (stainless): Excellent sharpness and rust resistance; very beginner-friendly.
• Ginsan / Silver Steel #3 (stainless): Sharp, easy to sharpen, and resists rust.
• AUS-8 (stainless): Budget-friendly with a good balance of hardness and toughness.

Note: Carbon steels (e.g., White, Blue) cut beautifully but need more care to prevent rust, often not the best entry-level choice.

3) Blade Size

Blade length greatly affects control, comfort, and how versatile your beginner Japanese knife will be.

• 180 mm (≈7 in): Great for smaller hands or tight spaces.
• 210 mm (≈8 in): The best balance of reach and control for most beginners.
• 240 mm (≈9.5 in): More power and length but harder to master early on.

4) Handle Style

The handle design shapes balance, grip, and how natural the knife feels in your hand

• Wa-handle (traditional Japanese): Lightweight, often octagonal or D-shaped; shifts balance toward the blade for nimble control.
• Yo-handle (Western): Familiar, sturdy feel; easiest transition if you’re coming from Western knives.

5) Price Range

You don’t need to spend $300+ for quality. Many excellent first Japanese knives live in the $80–$150 range, offering real performance without pain to your wallet.

In short, pick a Gyuto or Santoku in VG-10, Ginsan, or AUS-8, aim for 210 mm (or 180 mm if you prefer shorter blades), choose the handle style that feels natural in your hand, and keep your budget in the $80–$150 sweet spot. Follow this formula and you’ll land the best beginner Japanese chef knife that’s sharp, durable, and easy to live with.

2. What is the best Japanese knife for beginners? - Top Picks

Gyuto VG-10 Ebony Wood Handle (210mm)

The Gyuto’s gently curved edge is ideal for a variety of kitchen tasks, from rock-chopping herbs to finely slicing meat and vegetables. Its razor-sharp edge delivers clean, effortless cuts, while the moisture-resistant ebony handle offers a secure, ergonomic grip that enhances control and reduces fatigue.

Why it’s best for beginners:

VG-10 is a durable stainless steel that’s ideal for first-time users. It holds a sharp edge well yet is easy to touch up. You won’t have to worry much about rust or high-maintenance care, just wash and dry after use. The 210mm Gyuto format is versatile for meat, fish, and vegetables, giving you an “all-in-one” starter knife.

Gyuto Silver Steel #3 Walnut Handle 210mm

Why it’s best for beginners:

Ginsan delivers the crisp, clean bite of traditional carbon steel but with stainless-level rust resistance, perfect for newcomers. You’ll get that classic Japanese sharpness without fussy upkeep. At 210mm, it’s a balanced length for learning proper technique and everyday prep.

Gyuto SLD Wave Nickel Damascus Walnut Handle 210mm

Why it’s best for beginners:

SLD is a semi-stainless tool steel that balances edge retention with better rust resistance than typical carbon steels. You get a robust, long-lasting edge without constant worry about moisture. The striking Damascus finish adds pride of ownership - an inspiring first Japanese knife that performs and looks the part.

Santoku VG-10 Ebony Wood Handle 170mm

Why it’s best for beginners:

The Santoku is shorter and easier to control than a Gyuto, great for smaller hands or compact kitchens. With a VG-10 blade, you get excellent sharpness and corrosion resistance. It’s ideal for home cooking routines: light, handy, and low-maintenance without demanding sharpening skills.

Nakiri AUS-8 Polished Oak Handle 165mm

Why it’s best for beginners:
A Nakiri’s straight edge excels at vegetables and encourages clean, confident cuts with minimal technique. AUS-8 stainless is tough, rust-resistant, and simpler to sharpen than many harder steels - great if you’re new to caring for premium knives. Choose this if most of your cooking involves produce.

3. Best starter japanese knife - Comparison Table

Kasumi Japan Expert’s Note:

When helping first-time buyers choose their knife, we usually recommend the 210mm Gyuto for its versatility and easy maintenance. It’s also the very first Japanese knife chosen by more than 60% of beginner customers at Kasumi Japan.

4. Conclusion 

Choosing your first Japanese knife is easier when you focus on the essentials: knife type, steel, size, handle, and budget. A 210mm Gyuto in VG-10, Ginsan, or SLD steel is the most versatile starter option, while a 170mm Santoku is great for smaller kitchens and a 165mm AUS-8 Nakiri suits vegetable lovers. Each knife in our Kasumi Japan collection balances sharpness, durability, and easy care, helping beginners enjoy Japanese craftsmanship without the stress of high maintenance.