This is a family of long blades forged in Japan, with the Gyuto as the benchmark size. It stands out from Western models with a thinner edge, harder steel and, often, a lighter weight, without necessarily being so. It can be found with a wa handle, an octagonal wooden handle, or a Western handle. Suitable for meat, fish and vegetables, it provides an accessible entry point into Japanese knives, regardless of your skill level.
Japanese chef’s knife: choosing the right blade for you
The Japanese steels found in chef's knives
Two major families of steels make up these blades:
- stainless steels, such as VG-10 or SG2, which resist corrosion and hold their edge for a long time, a practical choice for everyday use;
- carbon steels, such as Aogami or Shirogami, which achieve a finer edge, but require careful drying after each use.
The chosen steel determines the cutting sensation as much as the maintenance routine: choose it according to the time you plan to devote to its care.
Japanese chef's knife or Santoku: understand the difference
The Santoku has a flatter profile, suited for push cutting and chopping, especially on vegetables and fish. The Gyuto has a more pronounced tip and a curved belly, which lend themselves to rocking and working with proteins. Both formats cover a wide range of tasks. The choice depends on your cutting style and the ingredients you cook most often, rather than the superiority of one over the other.
How to care for your Japanese chef's knife
Wash the blade by hand and dry it immediately, whether it is made of carbon or stainless steel. For sharpening, use a whetstone at an angle of approximately 15 degrees to preserve the geometry characteristic of Japanese edges. Store the knife on a magnetic strip or in a blade guard so that the edge does not come into contact with other surfaces. Stay Sharp's sharpening service is available in-store and by mail across Canada.
Where to buy a Japanese chef's knife in Montreal and across Canada
Stay Sharp stores in Montreal's Plateau-Mont-Royal and Quebec City allow you to hold the knives before buying, a valuable asset when choosing your first Gyuto. Staff will guide your choice based on your cooking style and experience. Online orders are shipped across Canada. Sourced directly from Japanese workshops, the selection ranges from affordable carbon steels to rare artisanal pieces.
Frequently Asked Questions
What is a Japanese chef's knife?
What is the difference between a chef's knife and a Santoku?
The Gyuto, or Japanese chef's knife, has a pronounced tip and a curved belly that facilitate rocking, an effective motion on proteins. The Santoku, flatter and with a rounded tip, is designed for push cutting on vegetables and fish. Neither one surpasses the other. Your cutting technique and main ingredients guide the choice, and both formats are featured in the Stay Sharp selection.
How to choose your first Japanese chef's knife?
A 210 mm stainless steel Gyuto, made from steel such as VG-10 or Ginsan, is a reliable starting point: easy to maintain and holds its edge well. A wa handle will suit those looking for a lighter, more agile blade, while a Western handle will appeal to those coming from European knives. Taking the time to hold several models in the shop will then help narrow down the choice of finishes and makers.
How do I care for and sharpen a Japanese chef’s knife?
After each use, simply wash by hand and dry immediately; do not put in the dishwasher. Sharpen on a whetstone at approximately a 15-degree angle to preserve the geometry of the Japanese blade. A magnetic bar or blade guard prevents the sharp edge from striking other objects. Owners who prefer not to sharpen their knives themselves can entrust their knife to Stay Sharp's sharpening service, which is also available by mail.
Is a Japanese chef’s knife suitable for beginners?
Yes. A stainless steel Gyuto, made from VG-10 or Ginsan, is one of the most accessible entry points into Japanese cutlery: it is suitable for everyday cooking and is easy to maintain. The main adjustments involve washing it by hand and cutting on a wooden or soft plastic cutting board. In-store, in both Montreal and Quebec City, the Stay Sharp team helps new buyers make their selection.