Best Japanese Kitchen Knives for Beginners

A first Japanese knife should be sharp, stainless and forgiving. Our picks for a beginner gyuto from Mac, Tojiro, Misono and Fujiwara, most under $100.

By Amanda RobertsUpdated October 30, 2026How we pick products

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Japanese knives have a reputation for being razor-sharp and a little intimidating. The truth is, a good beginner Japanese knife is easy to use, and many cost under $100.

For a first Japanese knife, start with a gyuto, the Japanese version of a chef’s knife. It does everything a Western chef’s knife does, with a thinner, lighter blade. A 210mm gyuto, about 8.25 inches, is the most common starting size.

What makes a good beginner Japanese knife

• Stainless steel. Carbon steel takes a great edge but rusts if you leave it wet. Start with stainless.
• A Western-style handle. It feels familiar if you’re used to Western knives.
• Medium-hard steel. Very hard steel holds an edge longer but is more likely to chip. Around 58 to 60 on the Rockwell scale is a good balance.
• A price you won’t worry about. Your first Japanese knife will get a few nicks while you learn.

Side by side

Specs are from The Chef Dojo's comparison of gyutos under $100 and manufacturer listings. Test notes on the Tojiro are from Reviewed. Prices vary a lot between retailers.

1. Mac Chef Series HB-85: Best overall

Who it’s for: Most people buying a first Japanese knife.

Mac is a favorite with professional cooks, and its Chef series is the brand’s entry point. The HB-85 is the lightest knife in The Chef Dojo’s group at 139 grams, with a razor-sharp edge of about 15 degrees and a pakkawood handle with no bolster, which makes it easy to sharpen all the way to the heel.

What bugs us: The blade is shorter from spine to edge than average, so people with large hands may hit their knuckles on the board.

Skip it if: you want more heft. Mac’s Professional MTH-80 is a heavier step up, and it’s one of our best chef’s knives for home cooks.

2. Tojiro DP Gyuto 210mm: Best steel for the price

Who it’s for: Beginners who want a harder steel that holds its edge longer.

The Tojiro DP has a VG-10 core at about 60 HRC, wrapped in softer stainless layers, and a Western wooden handle. It’s sharp out of the box and easy to sharpen, and it’s long been recommended as a first gyuto.

What bugs us: Reviewed’s testers found it very thin and sharp but not very strong: it got stuck in butternut squash and made jagged tomato slices. It’s also heavier than the Mac, and its price swings a lot between stores.

Skip it if: you cut a lot of hard winter squash. Use a heavier knife for that.

3. Misono Molybdenum Gyuto 210mm: Best known brand

Who it’s for: Buyers who want a first knife from a long-respected Japanese maker.

Misono’s Molybdenum series is light at 156 grams, sharp out of the box, and has a waterproof pakkawood handle.

What bugs us: Its edge is ground asymmetrically (70/30) for right-handed users. Left-handed versions cost extra.

Skip it if: you’re left-handed and don’t want to special order.

4. Fujiwara Kanefusa FKM Gyuto 210mm: Best budget

Who it’s for: Beginners learning knife skills on a budget.

The FKM is a classic, well-balanced gyuto with a three-rivet pakkawood handle, in black or a reddish wine color. It’s light at 165 grams and comes in lengths from 150mm to 300mm.

What bugs us: Its 70/30 edge is designed for right-handed users. Its slightly softer steel won’t hold an edge as long as the Tojiro.

Skip it if: you’re left-handed.

Our research

We compared beginner-friendly gyutos using The Chef Dojo’s side-by-side comparison of knives under $100, Reviewed’s hands-on chef’s knife testing and manufacturer specs. We focused on:

• Steel and hardness, for a balance of sharpness and toughness
• Weight and balance
• Handle style and comfort
• Left- or right-handed edge
• Price

We haven’t tested these ourselves. Read more about how we pick products.

How to care for a Japanese knife

• Hand wash and dry right away. Never put it in the dishwasher.
• Don’t twist or pry. Thin edges chip if you twist them in squash or pry apart frozen food.
• Skip bones and frozen food. Use a heavier knife or cleaver.
• Use a wood or soft plastic board, not glass or stone.
• Sharpen on a whetstone. Many pull-through sharpeners are set for Western angles. Here’s how to sharpen with a whetstone.

Short answers

Are Japanese knives better than German knives? Not better, different. They’re thinner and sharper but less forgiving. Here’s German vs Japanese knives.

What’s the difference between a gyuto and a santoku? A gyuto is longer with a pointed tip and a slight curve, like a chef’s knife. A santoku is shorter with a flatter edge, made for chopping straight down.

Can left-handed people use Japanese knives? Yes. Many have symmetrical (50/50) edges. Check before you buy, since some are ground for right-handed users.