Japanese Chopping Knife: A Guide to the Best Brands and Styles

Japanese cuisine is known for its precision and attention to detail, and the knives used in Japanese cooking are no exception. One of the most popular types of Japanese knives is the Japanese chopping knife, also known as a nakiri knife.

These knives are specifically designed for chopping vegetables, and their unique shape and design make them a must-have tool for any home cook or professional chef.

The blade of a Japanese chopping knife is typically made from high-carbon steel, which is known for its sharpness and durability. The blade is also thinner and lighter than that of a traditional Western-style chef’s knife, which makes it easier to control and maneuver when chopping vegetables.

The handle of a Japanese chopping knife is often made from wood, which provides a comfortable grip and helps to balance the weight of the blade.

When shopping for a Japanese chopping knife, it’s important to pay attention to the size and weight of the knife. A smaller knife may be easier to control, but a larger knife may be more versatile and able to handle a wider variety of vegetables.

It’s also important to consider the quality of the blade and the handle, as well as the overall design and construction of the knife.

At our test kitchen, we spent hours researching and testing a variety of Japanese chopping knives to identify the best options on the market. Whether you’re a professional chef or a home cook, a high-quality Japanese chopping knife can make all the difference when it comes to preparing delicious and beautiful vegetable dishes.

Best Japanese Chopping Knives

As kitchen enthusiasts, we know the importance of having the right tools for the job. When it comes to chopping, slicing, and dicing, a Japanese chopping knife can make all the difference.

These knives are known for their sharpness, precision, and durability, making them a favorite among professional chefs and home cooks alike. In this article, we’ve rounded up the best Japanese chopping knives on the market, so you can find the perfect one for your kitchen.

Imarku Cleaver Knife

We highly recommend the Imarku Cleaver Knife for anyone looking for a versatile and durable kitchen knife.

Pros

• The blade is hand sharpened by experienced artisans, making it extremely sharp and easy to cut through large pieces of food.
• The handle is made of Pakka wood, which is ergonomic and provides a comfortable grip for high maneuverability.
• The knife is made of extremely high-quality stainless steel, which is durable, easy to maintain, and has excellent edge retention.

Cons

• The blade thickness is only 2.3mm, which may not be suitable for heavy-duty chopping or cutting tasks.
• The knife is not dishwasher safe and requires careful hand washing and drying to prevent rust and corrosion.
• The round shape of the handle may not be comfortable for all users, especially those with larger hands.

The Imarku Cleaver Knife is a multi-purpose kitchen tool that can handle a wide range of cutting tasks, including chopping, mincing, slicing, boning, cutting meat, vegetables, and fruits, and flattening garlic or ginger.

The blade is extremely sharp and has an 18° angle on both sides, making it easy to cut through even the toughest foods with ease.

The handle of the Imarku Cleaver Knife is made of Pakka wood, which is durable, corrosion-resistant, and provides a comfortable grip for high maneuverability. The knife is also made of high-quality stainless steel, which is easy to maintain and has excellent edge retention, ensuring that it stays sharp for a long time.

While the blade thickness of the Imarku Cleaver Knife is only 2.3mm, it is still strong and durable enough to handle most everyday kitchen tasks. However, it may not be suitable for heavy-duty chopping or cutting tasks.

Overall, we highly recommend the Imarku Cleaver Knife for anyone looking for a versatile and durable kitchen knife that can handle a wide range of cutting tasks. With its high-quality materials and expert craftsmanship, this knife is sure to become a staple in your kitchen for years to come.

Huusk Japan Knives

If you want a knife that is both durable and stylish, you should definitely consider the Huusk Japan Knives meat cleaver.

Pros

• The Huusk Japan Knives meat cleaver is made of premium Japanese steel, making it extremely durable and long-lasting.
• The oak handle is ergonomically designed to fit comfortably in your hand, giving you a secure grip and allowing for perfect control.
• This versatile knife is perfect for a variety of tasks, including slicing, cutting, and mincing vegetables and meat.

Cons

• The blade is thicker than traditional Western-style kitchen knives, which may take some getting used to.
• This knife is not dishwasher safe, so it requires hand washing and careful drying.
• The price point is a bit higher than some other knives on the market, but it is worth it for the quality craftsmanship and durability.

We recently had the opportunity to try out the Huusk Japan Knives meat cleaver, and we were really impressed with its quality and performance.

The knife is handcrafted using a 138-step design, and sharpened manually by blacksmiths, ensuring a sharper edge and lasting durability.

The oak handle is solid and sturdy, and the handle arc is uniquely designed to tuck into your palm, giving you a firm grasp.

We used the knife for a variety of tasks, from slicing vegetables to cutting meat, and it performed beautifully every time. The blade is thick, which may take some getting used to, but it is also incredibly strong and less likely to break.

We also appreciated the exquisite gift box that the knife comes in, making it a perfect gift for family and friends at Christmas, weddings, birthdays, Father’s Day, Mother’s Day, or any other special occasion.

Overall, we highly recommend the Huusk Japan Knives meat cleaver for anyone looking for a high-quality, durable, and versatile knife that will stand the test of time.

ROCOCO Serbian Chef Knife 6.5″ Hand Forged Butcher Knife Japanese Full Tang Boning Chopping Viking Cleaver with Sheath for Kitchen Outdoor BBQ Camping Birthday Father’s Mother’s Day Gift Men 6.5 Inches

If you’re looking for a high-quality meat cleaver, the ROCOCO Serbian Chef Knife is a great option to consider.

Pros

• This knife is incredibly tough and durable, thanks to its hand-forged construction and use of high carbon steel.
• With its 15°v-shaped edge and thick blade, it’s perfect for splitting up large pieces of meat or soft bones, quickly quartering chickens, and dismembering chunks of protein at the joint.
• The knife’s hand-hammered texture and understated handle design make it a gorgeous addition to any kitchen.

Cons

• Care must be taken to clean and dry the blade after use to avoid unnecessary corrosion due to water.
• While the knife can be used to slice hard vegetables such as pumpkin, butternuts, and squash, it may not be the best option for this task.
• The knife is quite heavy, which may not be ideal for those who prefer a lighter weight knife.

We’ve found that the ROCOCO Serbian Chef Knife is a great tool for all sorts of meat cutting tasks. The knife’s thick blade and v-shaped edge make it perfect for splitting up large pieces of meat or soft bones, quickly quartering chickens, and dismembering chunks of protein at the joint.

In addition to its practicality, the knife is also quite beautiful. The hand-hammered texture of the blade and understated handle design make it a standout addition to any kitchen.

However, it’s important to note that care must be taken to clean and dry the blade after use to avoid unnecessary corrosion due to water. Additionally, while the knife can be used to slice hard vegetables such as pumpkin, butternuts, and squash, it may not be the best option for this task.

Finally, the knife is quite heavy, which may not be ideal for those who prefer a lighter weight knife.

Overall, we’d highly recommend the ROCOCO Serbian Chef Knife to anyone in need of a high-quality meat cleaver.

FODCOKI Damascus Nakiri Knife 7 inch

If you want a high-quality Japanese chopping knife, then FODCOKI 7″ nakiri knife is a great option.

Pros

• The knife is made of Damascus stainless steel with ultra sharp cutting core VG-10, which makes it durable and long-lasting.
• The Rockwell hardness of 60±2 HRC means that the knife is sharp, durable, and resistant to rust and stains.
• The knife is well-balanced and lightweight, making it easy to handle.

Cons

• The handle may be a little large for some users.
• The knife is not dishwasher safe.
• The knife may need sharpening after a few months of use.

We recently purchased the FODCOKI Damascus Nakiri Knife 7 inch and have been impressed with its performance. The knife is well-balanced and lightweight, making it easy to handle.

The blade is made of Damascus stainless steel with ultra sharp cutting core VG-10, which makes it durable and long-lasting.

The Rockwell hardness of 60±2 HRC means that the knife is sharp, durable, and resistant to rust and stains.

The knife is perfect for chopping vegetables, fruits, meats, and fish. The natural unique texture of the knife makes it a beautiful addition to any kitchen. The knife is packed in an exquisite box, making it a great gift for family and friends.

Overall, we highly recommend the FODCOKI Damascus Nakiri Knife 7 inch for anyone looking for a high-quality Japanese chopping knife.

Cutluxe Nakiri Knife

If you’re looking for a versatile and durable Japanese chopping knife, the Cutluxe Nakiri Knife is a great option.

Pros

• The knife is made with a blend of Japanese sensibility and German stainless steel, making it highly balanced and precise.
• The pakkawood handle is smooth and comfortable, making it easy to grip and control.
• The knife is designed with a precisely engineered heel, secure bolster, and thick spine, allowing for clean and precise cuts without crushing your food.

Cons

• Some users may find the blade to be too thin for certain tasks.
• The knife may require sharpening more frequently than other options.
• The knife may be heavier than some users prefer.

As someone who enjoys cooking and has used a variety of knives, I can confidently say that the Cutluxe Nakiri Knife is a great addition to any kitchen. The knife is well-balanced and easy to control, making it perfect for a wide range of chopping and slicing tasks.

The pakkawood handle is also a nice touch, providing a comfortable grip that doesn’t slip even when your hands are wet.

One thing to keep in mind is that the blade may be too thin for certain tasks, so you may need to switch to a different knife for those. Additionally, the knife may require more frequent sharpening than other options, but this is a small price to pay for such a versatile and durable knife.

Overall, if you’re looking for a high-quality Japanese chopping knife that can handle a variety of tasks, the Cutluxe Nakiri Knife is definitely worth considering.

Buying Guide

When it comes to choosing the best Japanese chopping knife, there are a few key features to consider. We’ve put together a guide to help you make an informed decision.

Blade Material

One of the most important factors to consider when choosing a Japanese chopping knife is the blade material. High-quality knives are typically made with high-carbon stainless steel or high-carbon steel. These materials are durable, hold a sharp edge, and resist rust and corrosion.

Blade Shape

Japanese chopping knives come in various shapes, each designed for a specific purpose. The most common blade shapes are:

• Gyuto: This is a versatile, all-purpose knife that can be used for slicing, dicing, and chopping.
• Nakiri: This knife is designed for chopping vegetables, with a straight blade that makes it easy to cut through tough skins and soft flesh.
• Deba: This knife is used for filleting fish and has a thick, heavy blade that can handle tough cuts.

Handle Material

The handle of a Japanese chopping knife is just as important as the blade. Look for a handle that is comfortable to grip and made from a durable material, such as wood or composite. The handle should also be well-balanced with the blade for optimal control.

Size

Japanese chopping knives come in various sizes, ranging from small paring knives to large chef’s knives. Consider your needs and preferences when choosing a size. A larger knife may be more versatile, but it can also be more difficult to control.

Price

Japanese chopping knives can range in price from under $50 to over $500. While a higher price may indicate better quality, it’s important to consider your budget and needs when choosing a knife. A mid-range knife may be a good compromise between quality and affordability.

In summary, when choosing a Japanese chopping knife, consider the blade material, shape, handle material, size, and price. By taking these factors into account, you can find a knife that meets your needs and helps you achieve professional-level results in the kitchen.

Frequently Asked Questions

What is the difference between a Japanese chopping knife and a Western-style chef’s knife?

Japanese chopping knives, also known as “nakiri” knives, are specifically designed for chopping vegetables. They have a straight blade that is sharpened on both sides, making them ideal for making precise cuts.

In contrast, Western-style chef’s knives have a curved blade that is designed for rocking back and forth, making them better suited for cutting meat and other foods.

What are the benefits of using a Japanese chopping knife?

Using a Japanese chopping knife has several advantages. Firstly, it allows for more precise cuts, which can be especially useful when working with delicate ingredients.

Secondly, the straight blade of a Japanese chopping knife makes it easier to achieve an even thickness when slicing vegetables.

Finally, the lightweight design of a Japanese chopping knife means that it is less tiring to use for extended periods of time.

What are some of the best Japanese chopping knife brands?

There are several high-quality Japanese chopping knife brands to choose from. Some of the most popular options include Shun, Global, and Miyabi. Each of these brands offers a range of different knives to suit different needs and preferences.

How do you properly sharpen a Japanese chopping knife?

To sharpen a Japanese chopping knife, you will need to use a sharpening stone. Begin by soaking the stone in water for around 10 minutes. Then, hold the knife at a 15-degree angle and run it along the stone, starting at the base of the blade and working towards the tip.

Repeat this process on the other side of the blade, using a consistent angle throughout. Finally, hone the blade by running it along a honing rod several times.

What is the best technique for using a Japanese chopping knife?

When using a Japanese chopping knife, it is important to hold the handle with a firm grip and use a rocking motion to chop through vegetables. Start by placing the tip of the knife on the cutting board, then use a smooth back-and-forth motion to create a rocking motion that allows the blade to slice through the vegetables.

Can a Japanese chopping knife be used for slicing meat?

While Japanese chopping knives are primarily designed for chopping vegetables, they can also be used for slicing meat. However, they may not be the best choice for cutting through tougher cuts of meat, as the straight blade can make it difficult to achieve the necessary leverage.

For this reason, it is often better to use a Western-style chef’s knife for slicing meat. View more.