Article: How to Choose Your First Japanese Knife – A Beginner’s Guide

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Sep 18, 2025

How to Choose Your First Japanese Knife – A Beginner’s Guide

Japanese knives have a legendary reputation. Known for their razor-sharp edges, lightweight design, and refined craftsmanship, they are beloved by both professional chefs and home cooks. But for beginners, the variety of Japanese knives can feel overwhelming. Should you start with a Santoku, a Gyuto, or a Nakiri? Let’s break it down so you can confidently choose your first Japanese knife.

Why Japanese Knives Are Different

Japanese knives are distinct from Western knives in several key ways:

Sharper Edges: Typically sharpened to a 12–15° angle, compared to 20° for Western knives.
Harder Steel: Often crafted with high-carbon or Damascus steel for edge retention.
Lighter Weight: Japanese knives are designed for precision and control rather than brute force.
Elegant Design: From Damascus patterns to resin-and-wood handles, Japanese knives are functional works of art.

The Top Choices for Your First Japanese Knife

Santoku – The “Three Virtues” Knife

The Santoku is one of the most popular Japanese knives worldwide. Its name means “three virtues,” referring to its ability to handle meat, fish, and vegetables—or slicing, dicing, and mincing. With a 6.5–7 inch blade, it’s compact, versatile, and perfect for home kitchens.

Best For: Home cooks who want one all-purpose knife.
Strengths: Compact, versatile, efficient for everyday meals.
Weaknesses: Shorter than a chef’s knife, less ideal for very large cuts.

Gyuto – The Japanese Chef Knife

If you’re familiar with Western chef knives, the Gyuto will feel natural. Slightly longer than the Santoku (8–10 inches), it offers more rocking motion for chopping and excels at slicing larger cuts of meat. It’s the professional’s favorite for versatility in both home and restaurant kitchens.

Best For: Cooks who want a Japanese upgrade from a Western chef knife.
Strengths: Longer blade, great for meat and precision slicing.
Weaknesses: Requires more skill to control, not as compact as Santoku.

Nakiri – The Vegetable Specialist

For those who cook a lot of vegetables, the Nakiri is unmatched. Its flat blade ensures full contact with the cutting board, making clean cuts without rocking. It’s ideal for thin vegetable slices, stir-fries, and plant-based cooking.

Best For: Vegetarians, vegans, and anyone who loves fresh produce.
Strengths: Precision in vegetable prep, beautiful straight cuts.
Weaknesses: Less versatile for meat or general tasks.

Other Options

Once you’ve mastered the basics, you may want to explore specialty knives like the Yanagiba (for sashimi), the Deba (for fish butchery), or the Petty (for small tasks). But for beginners, Santoku, Gyuto, and Nakiri are the best entry points.

How to Decide Which One to Buy

Think about your cooking style and ask yourself:

Do you want one knife for almost everything? → Santoku
Do you prefer a chef knife feel and cut larger meats? → Gyuto
Do you focus on vegetables and plant-based cooking? → Nakiri

Steel Matters

Japanese knives often use premium steels such as VG-10 or high-carbon Damascus. These steels allow for sharper edges and longer edge retention but require proper care (no dishwashers, immediate drying). OSERM knives, for example, combine VG-10 cores with 67 layers of Damascus steel for a balance of beauty and performance.

Handle Design

Don’t overlook the handle. Japanese knives often use octagonal or resin-and-wood handles that are lightweight and ergonomic. OSERM uses resin infused with natural wood to achieve both durability and aesthetic appeal—perfect for gifting as well as daily use.

Budget Considerations

A good Japanese knife is an investment, but it doesn’t have to break the bank. Instead of buying a massive set, start with one high-quality blade. It’s better to own one excellent knife than five mediocre ones.

OSERM’s Recommendation

First Knife for Beginners: Santoku (versatile, compact).
If You Love Western Chef Knives: Gyuto (more length, power).
If You Cook Vegetables Daily: Nakiri (precision specialist).

Conclusion

Your first Japanese knife should match your cooking style. Santoku, Gyuto, and Nakiri each have their strengths, and any of them will elevate your kitchen experience. With the right care, your first Japanese knife will last for years and may even inspire you to expand into a full collection.

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