10 Best Japanese Chef Knife 2025 in the United States

The imarku Chef Knife is an 8-inch multipurpose kitchen knife designed for both professional and home use. Its high-carbon stainless steel blade, which includes 0.6-0.75% carbon, is notably harder than many other knives, ensuring long-lasting sharpness and durability. This makes it a strong choice for a variety of tasks such as cutting, dicing, slicing, chopping, and even deboning meat. The blade's sharpness is further enhanced by modern Japanese engineering techniques, maintaining its edge even after repeated use on tough foods. Additionally, the blade is corrosion-resistant, thanks to the inclusion of 16-18% chrome, which also provides a sleek, glossy finish that resists tarnish over time.

The MAC Knife Professional series 8" Chef's knife (MTH-80) is a well-regarded kitchen tool, especially among chef knives. Made in Japan, it features an alloy steel blade with a 2.5mm thickness and added dimples to help glide through sticky foods like potatoes and apples, making it a versatile choice for various cutting tasks.

The KYOKU 8" Shogun Series chef knife is designed with both tradition and modern techniques, featuring a 67-layer Damascus VG-10 steel blade that’s cryogenically treated for durability and sharpness. Its 8-inch blade length is a versatile size suitable for slicing meat, fish, fruits, and vegetables. The blade edge is sharpened to a fine 8 to 12 degrees using the traditional Honbazuke method, giving it excellent precision and a razor-sharp cutting experience with less effort. The VG-10 core offers strong corrosion resistance and keeps its edge well over time, which is great if you want a long-lasting tool.