Our editors swear by these blades, including a super versatile gyuto knife. Knife nerds (like us!) go ham over the minutiae of blades: bevel angles, carbon percentage, carbon type, esoteric blade ...

This process helps restore the blade's performance and ensures smoother, more precise cuts. However, honing steel should not be used on Japanese-style knives as their edges are too fine and it ...

Its blade was one of the sharpest we tested and combines the best qualities of Japanese and Western-style chef’s knives in both its material and shape. Made of molybdenum high-carbon steel ...

While most home cooks are comfortable with an 8-inch blade, some might prefer something longer or shorter. Plus, there’s always style to consider. Japanese knives, for example, tend to be ...

He's Food & Wine's resident knife expert and has tested hundreds of blades in dozens of categories, along with everything from pots and pans to cold brew coffee makers.

For folks who prefer the lightweight ease of Japanese-style knives, Miyabi’s 8-inch, full-tang, fine carbide stainless steel chef knife delivers, holding its impeccably sharp edge after multiple ...

You don't need to be an expert on Japanese knives to appreciate the set or even know how to use them. The gist is you get one Western-style chef's knife (the gyuto), one shorter Japanese-style all ...

The Sanjo’s Tanto blade measures 3.39 inches and is crafted from Japanese VG-10 steel, giving it decent durability and edge retention while keeping the cost reasonable. The blade is coated with a ...

After testing out this blade, I might just be an offset bread knife convert. In the knife world, Japanese-style blades are often prized for their thin, impossibly sharp edges that yield accurate cuts.

We've done our best to test a variety of chef's knives—from Japanese-style to German-style knives to ones of varying types of metal—to give you a general idea of what might suit your preferences.