Japanese Knife Guide: Winning Brands

American cooks have gone mad for lightweight, supersharp Japanese chef’s knives. F&W tested more than 100 widely available ones to find the best.
FoodandWine Recipe
Shun Knife

© Nancy Stanton Talcott

Shun

Based in Seki City, the home of samurai sword–making, Shun makes comfortable, gracefully sharp knives, particularly the Classic Series’s 7-inch santoku ($144) and 8-inch chef’s knife/gyuto ($150; kershawknives.com).

Kyocera Knife

© Katie Shaw

Kyocera

The blades contain zirconium oxide, a hard ceramic used in race-car brake pads; it makes knives like this 5.5-inch Classic Series santoku wear-resistant ($100; kyocera.com).

Global Knife

© Ysabel Gonzalez and Jack Bevington

Global

Lightweight perforated handles and the fluid action of the slender blades are both impressive, especially on the elegant G-2 8-inch chef’s knife/gyuto ($100; global-knife.com).

Mac Knife

© Harold Arimoto

Mac

Endorsed by chefs Thomas Keller and Eric Ripert, these knives have strong, sharp blades—like the Professional Series 8.5-inch chef’s knife/gyuto ($155; macknife.com).

More Great Knife Tips & Recommendations:

PUBLISHED July 2009

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