With the rise of Japanese knives in professional and home kitchens, the market has become flooded with options that, at first glance, may look authentic, but are actually low-quality imitations. How can you be sure you are buying a genuine Japanese knife? In this article, we give you the keys to distinguishing a real Japanese knife from a copy.
1. Steel: The key to everything
One of the most important aspects that distinguishes an authentic Japanese knife is the type of steel used. Japanese manufacturers use high-quality steels such as:
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VG10 : A stainless steel with great strength and excellent edge retention.
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Aogami (Blue Steel) and Shirogami (White Steel) : Carbon steels with great cutting capacity and easy sharpening.
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SG2 (Super Gold 2) : High performance powder steel.
TIP: If the knife doesn't specify the type of steel or uses generic terms like “high-grade stainless steel,” it's likely a knockoff.
2. The construction of the leaf
Traditional Japanese knives are made using advanced forging techniques, such as:
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San Mai (three layers): A hard steel core with two softer outer layers that protect the blade and make sharpening easier.
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Honyaki : Knives forged from a single piece of high-quality steel, used by master cutlers.
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Damascus : Layers of steel with wavy patterns that, in addition to adding beauty, provide strength and flexibility.
Imitations often have laser-etched Damascus patterns, rather than a real multi-layer structure.
3. The edge and cutting retention
An authentic Japanese knife is characterized by its extremely sharp edge and its ability to maintain its sharpness for a long time. The cutting angles are closer (12-15°) compared to Western knives, allowing them to make more precise and clean cuts.
TIP: If you notice that it loses its edge quickly or does not cut easily when you try it, this is an indication that you are not looking at a genuine Japanese knife.
4. The handle and its construction
Japanese knives can have two types of handle:
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Western handle (Yo-handle) : More ergonomic, with metal reinforcements and a balanced weight feel.
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Japanese handle (Wa-handle) : Light and usually made of fine woods such as ebony or walnut. It has no metal reinforcements.
TIP: Imitations often have low-quality plastic or wooden handles without the same level of detail in the finishes.
5. The origin and the brand
A genuine Japanese knife should clearly indicate its origin. Look for inscriptions on the blade that include Japanese kanji , the name of the craftsman or the maker. Some of the most recognized brands include:
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Sakai Takayuki
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Masamoto
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Shun
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Misono
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Kanetsugu
TIP: If the knife does not have clear information about its origin or is sold without reference to its manufacture in Japan, it may be a knockoff.
6. Price is also an indication
Authentic Japanese knives are not cheap. While there are affordable options, if you find a "Japanese" knife at very low prices (e.g. €20-30 for a Damascus Santoku), it is almost certainly not genuine. Authentic ones usually cost from €80 to several hundred euros depending on the material and workmanship.
Conclusion
Investing in an authentic Japanese knife means purchasing a precision tool that can last a lifetime if properly cared for. If you want to make sure you're buying real quality, check the steel, construction, edge, handle, origin, and price. At Ryo Miura Japan , we guarantee 100% authentic knives made in Japan, selected from the finest artisan workshops.
If you are looking for an authentic Japanese knife, check out our collection and find the one that best suits your cooking style. 🔪✨
