Are Japanese chef knives worth it?

Are Japanese chef knives worth it?

When we talk to people in our day to day lives and tell them we sell Japanese chef knives it's always a fun topic of conversation but inevitably for the average person, the topic eventually turns to one thing - the price of a knife and "are they worth it?"

Obviously there's a natural bias from us here and the answer is going to be a resounding "YES!" but here's why. 

For most people, their only experience of chef knives is somewhere in the range of cheap knife from a supermarket that kind of does the job but they know in their heart is blunt and useless through to someone who perhaps bought or was gifted a set of Globals or something similar. 

When you buy a Japanese knife, you can think of it as upgrading from a functional car to a high performance car. Sure, the price tag is higher but you're paying for better materials and much better performance. 

When you upgrade you're getting a sharper knife, an edge that stays sharp significantly longer, better craftmanship, materials and looks.

The difference is significant and noticeable from the first time you use it.

My first experience using "real" japanese knife : SUPER MIND BLOWING..!! So amazed with the performance, the design and everything that came with it.. a superb result that human being can achieved in terms of "Handmade"...


That first cut is something you'll never forget - we sometimes call it the "holy sh*t moment" because it's so unlike what you've probably experienced in the past with cheaper knives.

My first time using a japanese knife: "Damn! This is sharp!! i'm never going back to German knives" 😂 definitely there is a lot of difference


This sort of reaction has been something our customers and Japanese knife fans have shared all the time and it's great to see and hear!

When you invest in a Japanese knife, you're buying into a new level of performance, steel quality and just as important in many cases - a work of art made by hand by some of the most skilled craftsmen around. 

Are Japanese chef knives worth it? 


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