10 Best Japanese Knives in the Philippines 2026 | Seisuke, Sakai Takayuki, and More
Choosing the right Japanese knife can elevate your cooking, whether you’re preparing simple meals or crafting more detailed dishes. Known for their sharpness and precision, these knives offer excellent performance; however, the wide variety of blade shapes, steel types, and designs can make it challenging to determine which one will best suit your needs.
In this guide, we’ll walk you through the essential points to consider when choosing a Japanese knife, along with our top recommendations from Lazada and Shopee. With the right knife, you can prepare ingredients with greater ease, control, and consistency.
Quick List - Top Japanese Knives
Eurochef
Delicate Precision for Asian Prep With Japanese-Style Edge
Seisuke
Traditional 17-Layer Damascus Knife With Professional-Grade Reach and Balance
Slique
Ergonomic Santoku Knife With Textured Non-Slip Safety Handle
Sakai Takayuki
Multipurpose Damascus Petty Knife for Delicate Peeling and Detail Work
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How to Choose Japanese Knives – Buying Guide
Choose the Japanese Knife Type That Matches Your Cooking Tasks
Gyuto (Chef's Knife) for All-Purpose Cutting and Everyday Home Cooking
The gyuto is the Japanese equivalent of a Western chef’s knife. Its long, slightly curved blade, typically between 180mm and 270mm, allows smooth rocking motions perfect for slicing herbs, mincing garlic, or cutting through meat with precision.
For home cooks and professionals who value fluidity and speed, the gyuto offers sufficient cutting capacity while remaining balanced and manageable, making it ideal for handling both delicate and larger ingredients.
Santoku for Chopping Vegetables, Meat, and Fish With a Shorter, Easier-to-Control Blade
The santoku handles vegetables, meat, and fish equally well. Its shorter blade (usually 165mm–180mm) and straight edge offer precise control for up-and-down chopping. The santoku's flatter profile makes it ideal for dicing onions, slicing meats, and chopping herbs in rapid, regular strokes.
For cooks who prefer a lighter, easy-to-handle knife, the santoku is a compact and stable choice. Its balanced weight distribution reduces hand fatigue during extended prep work, while the shorter length provides excellent maneuverability in smaller kitchen spaces or when working with ingredients that require frequent repositioning.
Nakiri for Clean, Precise Vegetable Slicing
The nakiri is a specialized vegetable knife with a broad, thin, rectangular blade that can easily glide through produce without crushing delicate layers. The knife’s flat edge ensures full contact with the cutting board, delivering clean, precise cuts for leafy greens, root vegetables, and herbs.
Its tall blade also protects your knuckles when chopping quickly. Due to its delicate blades, it may not work well when slicing through bones or frozen foods; therefore, it’s safer to use it for cutting vegetables, boneless meats, and softer fish fillets.
Petty Knife for Small Fruits, Garnishes, and Detailed Prep Work
Select the Right Steel Type Based on Sharpness and Maintenance Level
The steel used in a knife plays a crucial role in determining how long it remains sharp, how often it needs honing, and the level of care required. Choosing a steel that fits your needs ensures your knife aligns with your skill level and the amount of maintenance you’re willing to invest.
High-Carbon Steel for Superior Sharpness but Requires Care to Prevent Rust
High-carbon steel delivers an exceptionally sharp edge that holds longer than most stainless options. Because it’s easy to sharpen and cuts very well, a high-carbon steel is a solid choice for cooks who prioritize precision. That said, it can rust or react with acidic foods, so it’s essential to dry it thoroughly after use and apply a thin layer of oil if you plan to store it for an extended period.
Stainless Steel (AUS-8, VG-10) for Easier Maintenance and Everyday Use
If you cook in a busy kitchen or prefer low-maintenance tools, a stainless steel blade is an excellent choice. Stainless steel is renowned for its resistance to rust and corrosion, and it doesn’t require the same level of maintenance as high-carbon steel, making it reliable even with minimal care.
Standard options include VG-10, which offers excellent edge retention and sharpness, and AUS-8, which provides solid performance and versatility for everyday use. Both steels offer durability and convenience, making them ideal for cooks who want a dependable blade that requires minimal upkeep.
Powder Steel (SG2, R2) for Premium Durability and Edge Retention
Powder steel represents the high end of Japanese materials, offering reliable hardness, edge retention, and rust resistance. SG2 (also known as R2) is a high-speed powdered tool that remains sharp significantly longer than standard stainless steel. Its fine-grain structure also enables an extremely sharp edge with minimal chipping.
Decide Between Single-Bevel Blades for Precision or Double-Bevel Blades for Easier Control
The bevel represents how the knife's edge is ground, whether on one side (single-bevel) or both sides (double-bevel). Single-bevel blades offer remarkable accuracy and are commonly used by sushi chefs for precise, ultra-clean, and tightly controlled cuts. Due to their uneven grind, proper technique is necessary to prevent the blade from drifting to one side while in use. Double-bevel knives feature a symmetrical edge that’s easier to handle. Their balanced grind ensures smooth, steady control, making them ideal for beginners and everyday cooking.
Look for Comfortable Handle Types for Better Grip and Control
Wa-Handle (Japanese Style Handle) for Lighter Weight and Better Maneuverability
Wa-handles are made in cylindrical or octagonal forms and attached to the blade through a hidden tang. Their lighter build brings the balance closer to the blade, allowing for more accurate, controlled cutting. The octagonal shape also prevents the knife from rolling and guides finger placement. Their balanced and lightweight design also makes them beneficial for delicate jobs like vegetable chopping, precise slicing, and meticulous prep work.
Yo-Handle (Western Style Handle) for Familiar Grip and Added Stability
Yo-handles are similar to Western chef's knife handles, having a complete tang that spans the length of the handle and is riveted in place. This construction adds weight and shifts the balance toward your hand, providing better stability when working with heavier ingredients, such as squash or large cuts of meat. Their ergonomic design fits naturally in your hand, reducing fatigue during prolonged chopping and allowing precise, controlled cuts even with dense or large ingredients.
10 Best Japanese Knives to Buy Online
Products | Image | Click to purchase | Key features | Details | ||||
|---|---|---|---|---|---|---|---|---|
Knife Type | Steel Type | Single Bevel or Double Bevel | Handle Type | |||||
1 | Eurochef High Carbon Stainless Steel Japanese Santoku Knife | | Delicate Precision for Asian Prep With Japanese-Style Edge | Santoku | High-Carbon Stainless Steel | Double Bevel | Yo-Handle | |
2 | Seisuke VG10 17-Layer Damascus Gyuto Knife｜270mm | | Traditional 17-Layer Damascus Knife With Professional-Grade Reach and Balance | Gyuto | VG-10 Stainless Steel | Double Bevel | Yo-Handle | |
3 | Slique Stainless Steel Santoku Kitchen Knife | | Ergonomic Santoku Knife With Textured Non-Slip Safety Handle | Santoku | High-Quality German Stainless Steel | Double Bevel | Non-Slip TPR | |
4 | Sakai Takayuki VG10 33 Layer Damascus Petty Knife｜150mm | | Multipurpose Damascus Petty Knife for Delicate Peeling and Detail Work | Petty | VG-10 Stainless Steel | Double Bevel | Yo-Handle | |
5 | Metro Cookwares Santoku Knife | | Lightweight Granton Edge Santoku With High-Carbon Steel and Ambidextrous Blade | Santoku | High-Carbon Stainless Steel | Double Bevel | Hollow Handle | |
6 | Kanetsune Seki DSR-1K6 Hammered Nakiri | | Low-Maintenance Stainless Steel Nakiri With Moisture-Proof Handle | Nakiri | DSR-1K6 Stainless Steel | Double Bevel | Yo-Handle | |
7 | Eurochef Stainless Steel Nakiri Knife | | Laser-Tested Nakiri Knife With Smooth Double-Bevel Edge | Nakiri | Stainless Steel | Double Bevel | Yo-Handle | |
8 | Masahiro Japanese Steel Petty Knife ｜13004 | | Precision Japanese Utility Slicer With Surgical-Grade Asymmetrical Grind | Petty | MBS-26 Stainless Steel | Double Bevel | Yo-Handle | |
9 | VGTEN Kitchen Gyuto Knife | | Hand-Hammered Tsuchime Gyuto With Effortless Food Release | Gyuto | 5Cr15MoV High-Carbon Stainless Steel | Double Bevel | Wa-Handle | |
10 | Mitsumoto Sakari Santoku Knife | | Non-Stick Hammered Knife with Traditional Wooden Grips | Gyuto | 9CR18MOV High-Carbon Steel | Double Bevel | Wa-Handle | |
EurochefHigh Carbon Stainless Steel Japanese Santoku Knife
Delicate Precision for Asian Prep With Japanese-Style Edge
- Offers high-carbon 5-inch blade with Japanese honing for ultra-fine slicing
- Provides elevated bolster for enhanced pinch grip on thin cuts, like sashimi
- Supports Santoku versatility for veggies, fish, and herbs in compact form
- Enhances maneuverability with lightweight, stamped construction
- Ensures hygienic polish that repels food particles easily
Reviews mention:
Many note that its sharp edge excels at paper-thin veggie ribbons or fish. People appreciate the Japanese style for authentic stir-fry prep. Several highlight comfortable control for detailed Asian recipes.
| Knife Type | Santoku |
|---|---|
| Steel Type | High-Carbon Stainless Steel |
| Single Bevel or Double Bevel | Double Bevel |
| Handle Type | Yo-Handle |
SeisukeVG10 17-Layer Damascus Gyuto Knife ｜ 270mm
Traditional 17-Layer Damascus Knife With Professional-Grade Reach and Balance
- Slices with precision using a versatile, ambidextrous edge supported by durable VG10 core steel
- Provides maximum reach and slicing efficiency with the substantial 270mm blade length
- Resists wear and provides a steady, ergonomic grip with the mahogany wood handle-
- Enhances visual appeal and durability using the traditional craftsmanship of 17-Layer Damascus
Reviews mention:
Switching to this Gyuto has been a game changer for many customers because the length allows them to finish big chopping tasks much faster. The users also appreciate the double-bevel edge since it makes the knife very predictable and easy to use for anyone.
| Knife Type | Gyuto |
|---|---|
| Steel Type | VG-10 Stainless Steel |
| Single Bevel or Double Bevel | Double Bevel |
| Handle Type | Yo-Handle |
Ergonomic Santoku Knife With Textured Non-Slip Safety Handle
- Retains a reliable cutting edge for enduring results using German stainless steel
- Ensures a secure and stable grip even with wet hands with non-slip TPR handle
- Reduces hand fatigue during long chopping sessions thanks to its easy-to-maneuver design
- Simplifies daily meal prep with all-purpose Santoku shape
Reviews mention:
Buyers find that the lightweight feel of this Santoku makes it really easy to control during fast chopping tasks. Reviewers have noted that the non-slip handle actually works well even when things get a bit messy in the kitchen. Many users are happy with how the stainless steel holds up against rust and stays looking clean after several washes.
| Knife Type | Santoku |
|---|---|
| Steel Type | High-Quality German Stainless Steel |
| Single Bevel or Double Bevel | Double Bevel |
| Handle Type | Non-Slip TPR |
Sakai TakayukiVG10 33 Layer Damascus Petty Knife ｜ 150mm
Multipurpose Damascus Petty Knife for Delicate Peeling and Detail Work
- Navigates intricate peeling, trimming, and small-scale slicing tasks with unmatched agility
- Prevents food sticking and adds blade flexibility through the craftsmanship of 33-Layer Damascus
- Retains a razor-sharp, symmetrical edge for extended periods with high-carbon VG10 core steel
- Ensures a familiar, secure grip during detailed prep work with an ergonomic Western-style handle
Reviews mention:
The customers are really happy with how this petty knife handles smaller, delicate jobs like deveining shrimp or peeling fruit. The users find the Damascus pattern to be incredibly elegant, and many note that the factory edge is sharp enough to shave with right out of the box.
| Knife Type | Petty |
|---|---|
| Steel Type | VG-10 Stainless Steel |
| Single Bevel or Double Bevel | Double Bevel |
| Handle Type | Yo-Handle |
Lightweight Granton Edge Santoku With High-Carbon Steel and Ambidextrous Blade
- Prevents food from sticking to the blade during fast slicing with Granton edge indentations
- Provides a lightweight yet balanced feel that reduces wrist strain with the ergonomic hollow handle
- Delivers a consistent, all-purpose cutting feel for every user thanks to the versatile symmetrical double bevel
- Retains a sharp edge while resisting rust and corrosion for long-term use with high-carbon stainless steel
Reviews mention:
The users often comment on how comfortable the hollow handle feels even when their hands are a little wet from washing produce. Reviewers have noted that the knife has a great balance and doesn’t feel tip-heavy when they are trying to do more precise slicing. The customers also appreciate that the price is very affordable while still looking like a high-end tool on their kitchen counter.
| Knife Type | Santoku |
|---|---|
| Steel Type | High-Carbon Stainless Steel |
| Single Bevel or Double Bevel | Double Bevel |
| Handle Type | Hollow Handle |
Low-Maintenance Stainless Steel Nakiri With Moisture-Proof Handle
- Slices vegetable effortlessly in one downward motion with the rectangular Nakiri profile
- Repels moisture and prevents handle warping over time thanks to stabilized wood handle
- Resists rust and maintains a sharp edge with low-maintenance DSR-1K6 stainless steel
- Provides a professional-grade edge through traditional Seki City craftsmanship
Reviews mention:
The reviewers mention that the handle looks even better in person and really stands out in their kitchen collection. Many users share that the flat blade makes prep work like slicing cabbage or dicing onions much faster and more precise. Many also mentioned that the balance is perfect, making it feel very nimble despite its square appearance.
| Knife Type | Nakiri |
|---|---|
| Steel Type | DSR-1K6 Stainless Steel |
| Single Bevel or Double Bevel | Double Bevel |
| Handle Type | Yo-Handle |
Laser-Tested Nakiri Knife With Smooth Double-Bevel Edge
- Delivers reliable sharpness right out of the box for smooth slicing with a laser-tested blade
- Simplifies chopping and dicing with the specialized flat rectangular Nakiri shape
- Resists rust and stains while remaining easy to sharpen for daily use with tapered stainless steel
- Ensures a secure, fatigue-free hold even with wet hands with its ergonomic non-slip grip
Reviews mention:
Shoppers say that they were quite impressed with how sharp this knife felt for such a budget-friendly price. They also find the knife surprisingly lightweight. Many users share that the flat blade makes it so much easier to chop up vegetables like cabbage and carrots without them rolling away.
| Knife Type | Nakiri |
|---|---|
| Steel Type | Stainless Steel |
| Single Bevel or Double Bevel | Double Bevel |
| Handle Type | Yo-Handle |
Precision Japanese Utility Slicer With Surgical-Grade Asymmetrical Grind
- Ensures lasting sharpness and high corrosion resistance through the use of high-carbon MBS-26 Japanese steel
- Enhances cutting precision and extreme sharpness with professional-grade asymmetrical 80/20 grind
- Withstands heavy use and stays hygienic with a moisture-resistant integrated resin handle
Reviews mention:
The users often comment on how well-balanced the knife feels when they are doing detailed work like deveining shrimp or peeling fruit. Reviewers like the simple and professional look of the black handle paired with the polished Japanese blade. Many have mentioned that it has a very distinct "pro" feel that makes them more confident when doing precision cutting.
| Knife Type | Petty |
|---|---|
| Steel Type | MBS-26 Stainless Steel |
| Single Bevel or Double Bevel | Double Bevel |
| Handle Type | Yo-Handle |
Hand-Hammered Tsuchime Gyuto With Effortless Food Release
- Facilitates effortless food release and adds a unique aesthetic touch with a traditional hand-hammered tsuchime finish
- Resists corrosion and maintains edge for daily kitchen prep using high-performance 5Cr15MoV stainless steel
- Provides a comfortable, lightweight grip through its ergonomic natural wood wa-handle
- Delivers versatile cutting performance for different produce with a precision double-edged all-purpose blade
Reviews mention:
People often comment on how comfortable the wooden handle feels, noting that it provides a very natural and secure grip. Reviewers have noted that the blade slices through different types of food smoothly without things sticking to the sides too much. Many also share that the traditional Japanese style adds a nice touch of personality to their countertop.
| Knife Type | Gyuto |
|---|---|
| Steel Type | 5Cr15MoV High-Carbon Stainless Steel |
| Single Bevel or Double Bevel | Double Bevel |
| Handle Type | Wa-Handle |
Non-Stick Hammered Knife with Traditional Wooden Grips
- Promotes faster slicing by creating air pockets that help food slide off the blade easily with its hand-forged tsuchime finish
- Maintains a razor-sharp edge and high hardness while resisting rust using high-carbon clad steel
- Ensures a steady, non-slip grip for all users with the traditional octagonal rosewood wa-handle
Reviews mention:
Reviewers like the fact that food doesn't seem to stick to the sides of the blade as much as it does with their old smooth knives. They also mention that the box and packaging make this knife perfect for gifting.
| Knife Type | Gyuto |
|---|---|
| Steel Type | 9CR18MOV High-Carbon Steel |
| Single Bevel or Double Bevel | Double Bevel |
| Handle Type | Wa-Handle |
Frequently Asked Questions
Are Japanese Knives Harder to Maintain Than Western Knives?
What Makes Japanese Knives Sharper Than Standard Kitchen Knives?
Do Japanese Knives Rust Easily?
Yes, many Japanese knives, especially those made from high-carbon steels like Aogami (Blue Steel) and Shirogami (White Steel), can rust easily if not properly maintained. Even stainless steel knives, such as VG10, AUS10, or Ginsan, are only rust-resistant and still require careful handling to prevent damage. To prevent Japanese knives from rusting, always wash gently, dry immediately, and store them in a dry place.
Upgrade Your Kitchen with These Essentials
From cutting boards that protect your blade's edge to versatile cookware for every cooking style, explore our curated collection of kitchen essentials. Check out our top picks below to complete your culinary toolkit.
How We Chose and Ranked Our Product Recommendations
Top 5 Japanese Knives
No. 1: Eurochef｜High Carbon Stainless Steel Japanese Santoku Knife
No. 2: Seisuke｜VG10 17-Layer Damascus Gyuto Knife｜270mm
No. 3: Slique｜Stainless Steel Santoku Kitchen Knife
No. 4: Sakai Takayuki｜VG10 33 Layer Damascus Petty Knife｜150mm
No. 5: Metro Cookwares｜Santoku Knife
View Full RankingThe descriptions of each product are referenced from content available on manufacturer, brand, and e-commerce sites.