KAZ

At our sushi bar in New York, our chef team spends more time at the cutting board than anywhere else in the kitchen. After 18 months of testing eight Aogami Super steel knives side by side on real fish, vegetables, and dense proteins, we have a clear picture of which models deserve your money in … Read more

After spending six weeks in our test kitchen slicing tomatoes, breaking down chickens, and pushing through stacks of root vegetables, our team has a clear verdict on the best Miyabi knives you can buy in . Miyabi stands apart because every blade is handcrafted in Seki, Japan, the historic knife-making capital where up to 40 … Read more

Global knives have been a staple in professional kitchens and home cookware collections since 1985. These Japanese chef knives are instantly recognizable by their seamless all-stainless steel construction and signature dimpled handles. I’ve tested dozens of Global knives over the years, and they consistently deliver the razor-sharp edges and balanced feel that made them famous. … Read more

When I unboxed my first Tojiro DP gyuto three years ago, I expected a budget knife that would need replacing within a year. I was wrong. After slicing through thousands of vegetables, breaking down whole fish, and rolling thousands of sushi rolls at our restaurant, that knife is still part of my daily kit. That … Read more

Masamoto is Japan’s most respected professional chef knife brand, crafting blades in Tokyo and Seki City since 1866. After 150+ years in the business, they’ve become the go-to choice for sushi chefs and serious home cooks worldwide. I spent the last three months testing eight Masamoto knives in my home kitchen and comparing them against … Read more

I have spent the better part of three years testing Japanese kitchen knives in my own kitchen, and MAC keeps showing up at the top of my list. When friends and readers ask me about the best MAC knives for , I can point to real meals, real prep sessions, and real comparisons against Global, … Read more

I still remember the first Yoshihiro knife I ever held. A colleague at the sushi bar slid his personal Gyuto across the counter and said “feel this balance.” The blade practically floated in my hand. That weight distribution, the way the edge glided through a tomato without pressing down, sold me on the brand for … Read more

I still remember the first time I held a Misono in my hands. It was a UX10 gyuto at a friend’s restaurant, and the blade felt almost weightless. The edge slid through a tomato with so little pressure that I knew immediately this was a different category of tool. That moment is what started our … Read more

Some knife brands sell you a logo. Sakai Takayuki sells you 600 years of sharpening obsession in a single blade. From Sakai City, Osaka — a place the Japanese government formally recognized as a traditional knife-making center back in 1982 — these knives carry the fingerprints of master blacksmiths who have been hammering steel since … Read more

I have owned more kitchen knives than I care to admit, but the santoku is the one I reach for most nights. After 60 days of slicing onions, breaking down chickens, and mincing herbs with eight different Damascus santoku knives, I can tell you which ones earn their place on your magnetic strip and which … Read more