The Best Japanese Knife for Beginners
If you are buying your first Japanese knife, start with one versatile blade in a forgiving stainless steel: a gyuto or a santoku. Both handle most everyday cooking, are easy to use and simple to look after, and either makes an excellent first Japanese knife.
Gyuto or santoku to start
A gyuto is the Japanese chef’s knife: a longer, do-everything blade with a curved tip that suits both slicing and gentle rocking, ideal if you want one knife with reach. A santoku is shorter, lighter and flatter, made for straight push cuts, and it is easy to control in a small kitchen.
If you prefer rocking or handle large produce, choose a gyuto; if you prefer chopping or have limited space, choose a santoku. Either will serve as a capable, do-most-things first knife.
Size, steel and care
For a first knife, a 210 mm gyuto or a 165 to 180 mm santoku is the right size. Choose a stainless steel such as VG10 so the blade is low-maintenance and forgiving while you learn.
Buy from a maker known for quality, and pick up a whetstone so you can keep the edge keen from the start. Learn to hand wash and dry the blade, keep it off bone and frozen food, and you have everything you need to get going.
Beginner knife FAQ
What are the best Japanese knives for beginners?
A gyuto or a santoku is usually the best starting point. Both are versatile, forgiving and handle most daily kitchen tasks, which makes them an easy first Japanese knife to own.
Should a beginner get a gyuto or a santoku?
Choose a gyuto if you want one longer, do-everything knife with reach for proteins and large produce; choose a santoku if you prefer a shorter, lighter blade for push cuts and vegetable prep.
What steel should a beginner choose?
A stainless steel such as VG10 is the easiest to live with: it stays sharp, resists rust and needs no oiling, so you can focus on technique rather than blade care.
Start your Japanese knife journey
Pick a gyuto or santoku in forgiving stainless steel and explore the range at Knives and Stones.