Despite being a kitchen knife expert, finding a set of knives crafted from original Japanese steel was not easy for me. The reality is that a staggering 70-80% of Japanese steak knife sets on the market are made with imitation or Chinese steel, making the search for true quality a real challenge.
To create this list, I researched around 35 sets and tested 14 of them. Only those made from genuine Japanese steel and delivering the best performance are included.
The key features I focused on while creating this list are:
- Trusted brands known for authentic Japanese knives.
- Backed by lifetime warranties and excellent customer service.
- Blades made from premium, genuine Japanese steel.
- Razor-sharp edges cut smoothly and effortlessly.
- Full-tang handles offer balance and flawless finish.
- Comfortable to hold, simple to use and maintain.
What’s the Best Japanese Steak Knife Set?
- Premium-Quality – DALSTRONG 4-Pc 5″ Non-Serrated Japanese Steak Knives
- Ultra-Premium – SHUN 4-Pc 4.75″ Non-Serrated Japanese Steak Knife Set
- Best-Selling – SYOKAMI 8-Pc 5″ Non-Serrated Japanese Steak Knives
- All-Purpose – KYOKU 4-Pc 4.8″ Non-Serrated Japanese Steak Knife Set
- Most-Affordable – IMARKU 6-Pc 5″ Serrated Japanese steak knives
Best Japanese Steel Steak Knives
1. DALSTRONG 4-Piece 5″ AUS-10V 67-Layer Damascus Steel Non-Serrated Japanese Steak Knife Set
When I received these knives, I was amazed by the luxurious packaging – a magnetic box with foam padding, individual sheaths, a polishing cloth, an instruction manual, and even a branded keychain. The gift box is stunning, making it perfect for gifting. Don’t let the price intimidate you, this is a lifetime investment worth every penny!
Blade: These 5-inch steak knives are precision-forged from Japanese AUS-10V super Damascus steel with 67 layers. Japanese HC blade holds its edge longer and the Damascus layering adds strength and sharpness retention.
Out of the box, these knives came nearly scalpel-sharp. Cutting steaks feels like using a hot knife through butter, preserving the meat’s juices perfectly. From rib eyes and roasts to trimming fat, chopping veggies, and small fruits, and even as a utility knife, these are incredibly versatile.
I’ve been using these knives for over two years, 2-3 times a week, and they’re still as sharp as the day I got them. I haven’t needed to sharpen them yet, and I must say they’ll become your go-to knives for all kinds of kitchen tasks.
Handle: The military-grade G10 handles on these knives are incredibly robust. The smooth fitting between the rivets and tang ensures an even surface, making them comfortable and cleaning effortless with no food sticking. The mirror-polished end cap and bolsters add a touch of elegance while providing excellent durability and balance.
The textured surface and curved design provide a secure, non-slip grip, even when my hands are wet or oily. The ergonomic handle feels so natural, it’s like an extension of my hand, making every cut effortless and precise. Holding these knives with my larger hand feels a tiny bit short, but I can forgive that because of their impressive weight and beautiful craftsmanship.
Maintenance: Since these are Damascus blades, they require special care to stay in perfect condition. Always hand wash them gently and immediately dry with a soft towel. Never use a dishwasher!
Pros
- Japanese steel retains sharp edges
- Cuts meat effortlessly, like butter
- Versatile for various cutting tasks
- Grippy handles with a sturdy build
- Perfect balance and comfortable heft
- Individual sheaths for each knife
- I expect they will last a lifetime with care
- Risk-free guarantee and lifetime warranty
Cons
- The price tag is a bit high
- Handles feel small for larger hands
2. SHUN 4-Piece 4.75″ VG-MAX 69-Layer Damascus Steel Non-Serrated Japanese Steak Knives
The knives arrived in an elegant black box, perfect for wedding gifting and protective storage, featuring custom foam padding to secure the knives during shipping. However, they do not include any sheath.
Blade: The 4.75″ blades, handcrafted with a Japanese VG-MAX core and 69 layers of Damascus cladding, came scary-sharp right out of the box. Cutting through steak, poultry, or ribeye feels like slicing butter, preserving juices for a more flavorful bite instead of spilling onto my plate.
Damascus cladding and heat treatment ensure incredible long-lasting edge retention. Since getting this set in November 2021, I’ve used them extensively without needing to sharpen them, as they hold their edge impressively well. When required, sharpening on a whetstone is quick and effortless.
However, while the steel’s sharpness is remarkable, it’s also brittle; the points can chip if not handled carefully. Also, I would not recommend using these knives for vegetables, fruits, or other general kitchen tasks.
Handle: The D-shaped Pakkawood handles are attractive with a traditional Japanese-style design, providing a secure and comfortable grip for both hands. They are moisture-resistant, durable, and easy to maintain.
Their subtle wooden finish adds a premium feel, and the knives are well-balanced and lightweight for extended use. While I appreciate their quality, I wish the handles were slightly more ergonomic for an even better hold.
Maintenance: These knives require proper care to preserve their quality and sharpness. Always hand wash them, dry immediately with a soft cloth to prevent rust, and avoid leaving the handles soaking in water or using a dishwasher.
Pros
- Blades hold the edge much longer
- Full tang handles for great control
- Waterproof handles resist bacteria buildup
- Handcrafted Japanese masterpiece
- They’d last a lifetime with proper care
- Free sharpening and honing support
- Lifetime warranty against defects
- Expensive but worth every penny
Cons
- Higher price range
- Handles may feel small for big hands
3. SYOKAMI 8-Piece 5″ High-Carbon Stainless Steel Non-Serrated Japanese Steak Knife Set
When I got them, the knives were neatly packaged in a sturdy box that felt so luxurious. The box featured a foam-lined interior that kept the knives securely in place, along with plastic caps to safeguard the knife tips from any damage.
Blade: The 4.8″ blades are made from high-carbon Japanese stainless steel with a laser-engraved Damascus finish that looks stunning. They arrived extremely sharp and effortlessly sliced through my thick ribeye and other meats, feeling like cutting butter!
The non-serrated blades are versatile, making slicing, peeling, and chopping vegetables, fruits, and more a breeze. Whether it’s tomatoes, onions, potatoes, carrots or lemons, these knives consistently delivered excellent performance.
I’ve used them daily for over three months, intentionally putting them to the test, and they retained their sharpness impressively well. Even as the edge slightly dulled over time, the Japanese steel and plain edge made sharpening easy.
Handle: The knives feature eye-catching handles made of beautifully designed Wenge wood with triple-rivet fittings, seamlessly joining the wood and steel without any flaws. The full-tang handles feel solid, weighty, and well-balanced, providing comfort and ease of use.
While the lack of texture can make them slippery in wet or oily hands, the ergonomic blade design includes non-aggressive teeth on the spine, offering better control for delicate or heavier cutting tasks, making everything from slicing steaks to intricate cuts much easier.
Maintenance: These knives require hand washing with water and towel drying after each use. No dishwasher! Regular maintenance, especially for the high-carbon steel blades, keeps them in great condition.
Pros
- Slices cooked meats like butter
- Cuts various ingredients with ease
- Warm, natural-feeling wood handles
- Large handles fit my XL hand perfectly
- Well-weighted and simple to handle
- 8-Pc high-quality knives at a great price
- Unique design with an attractive look
- Perfect gift for loved ones
- Lifetime warranty and refund policy
Cons
- This is not a true Damascus steel knife
4. KYOKU 4-Piece 4.8″ VG10 67-Layer Damascus Steel Non-Serrated Japanese Steak Knives
These knives shipped impressively fast and arrived beautifully packaged in a velour box inside a white cardboard box, complete with individual blade sheaths and plastic wrapping for each knife.
Blade: The 4.5″ blades are made with a cryogenically treated Japanese VG-10 steel core, encased in Damascus steel folded 33 times, resulting in a total of 67 layers. Right out of the box, they’re razor-sharp and have a good weight.
I’ve tried them on steak, pork chops, chicken breast, and even trimming chuck meat – they perform flawlessly every time. The precision of the non-serrated edge with which they cut through juicy meats and even vegetables is remarkable, preserving the food’s texture and taste. After three months of extensive testing – cutting, trimming, and peeling vegetables, fruits, and meats – the blades have retained their sharp edge exceptionally well.
Handle: The G10 full-tang, triple-riveted handles are impeccably crafted, well-balanced, and ergonomic. They feel sturdy, solid, and fit comfortably in my larger hands, providing an easy hold. The three silver rivets and the thoughtfully curved design enhance grip to prevent slipping, ensuring optimal control and precision. Overall, the handle’s size, weight, and balance make it feel like a natural extension of my hand.
Maintenance: After use, I always hand wash these knives and dry them immediately with a soft towel or paper towel. While rust-resistant, they’re not rust-proof, and never wash in the dishwasher.
Pros
- They slice steak very cleanly
- Versatile for various kitchen tasks
- Heat-treated holds sharpness well
- Excellent weight and balance
- Perfectly fits almost all sizes of hands
- Pricey but worth the investment
- Includes sheaths for safe storage
- Backed by a lifetime warranty
Cons
- The sheath feels flimsy
5. IMARKU 6-Piece 5″ High-Carbon 5cr15mov Stainless Steel Serrated Japanese Steak Knife Set
Frequently Asked Questions About the Best Japanese Steak Knives (FAQ)
Question: What should you not cut with a Japanese steak knife?
Answer: Avoid cutting bones, frozen foods, hard vegetables, canned items, or using Japanese steak knives on hard surfaces. These can damage the blade and reduce its sharpness and longevity.
Question: Are Japanese steak knives suitable for cutting raw vegetables?
Answer: Japanese steak knives can cut soft raw vegetables but are not ideal for hard or dense ones. For optimal results, use a specialized vegetable knife like a nakiri or santoku.
Question: How to care for a Japanese steak knife?
Answer: Handwash with mild soap, dry immediately with a soft cloth, store safely in a knife block or sheath, and avoid cutting hard items or using abrasive surfaces to maintain your Japanese steak knife’s sharpness and longevity.
Question: How to sharpen Japanese steak knives?
Answer: Sharpen Japanese steak knives using a fine-grit whetstone at the correct angle, typically 10-15 degrees. Avoid electric sharpeners and honing rods, as they can damage the blade’s delicate edge.
Question: What sharpener should I use for Japanese steak knives?
Answer: Use a whetstone with fine grit to sharpen Japanese steak knives, as it preserves the blade’s sharpness and delicate edge. Avoid electric/metal sharpeners or honing rods, which may damage the blade.