For a chef, the most important kitchen tool is their knife. So, which knives do world-renowned chefs prefer? Which types of steel do they trust? In this article, we explore how Japanese handcrafted knives have become the favorites of culinary stars.
🇯🇵 Why are Japanese knives a favorite of chefs?
Japanese knives, with their expertly forged steel and traditional manufacturing techniques, have become the preferred choice of many chefs around the world. Knife types such as the gyuto , yanagiba , and sujihiki are frequently used in professional kitchens. Here are some famous chefs' Japanese knife preferences:
🍣 Nobu Matsuhisa
World-renowned Japanese chef Nobu is a name synonymous with traditional Japanese knives. He achieves perfect results, especially when cutting sashimi and fish, using long, single-edged yanagiba knives .
🔪 Masaharu Morimoto
Morimoto, whom we know from Iron Chef, uses custom-made honyaki gyuto and sujihiki knives . He prefers handmade, high-carbon steel.
🍽️ Anthony Bourdain
The late Bourdain repeatedly expressed his admiration for Japanese knives. He was known to carry a yanagiba with a stainless steel blade .
🔥 Gordon Ramsay
Although Ramsay generally uses Western-style gyuto knives, he is known to frequently prefer Japanese-made VG-10 Damascus knives in his kitchen. In interviews, he has described Japanese knives as "unrivaled in sharpness".
🧠 Thomas Keller
Three-Michelin-starred chef Thomas Keller is known for his admiration of Japanese craftsmanship. His personal collection includes custom-made knives crafted from White #1 and Blue #2 steel .
🔬 Heston Blumenthal
Blumenthal, known for his scientific approach, stated that he preferred Japanese knives due to their precision. He is particularly known for using sujihiki knives made from VG-10 and SG2 steel .
🍣Jiro Ono (Jiro Dreams of Sushi)
Legendary sushi master Jiro uses only traditional single-bevel Japanese knives . Usuba, yanagiba, and deba knives form the basis of his cuisine.
🧰 The Types of Knives Chefs Can't Do Without
| Chef | His Preferred Knife | Featured Steel |
|---|---|---|
| Nobu Matsuhisa | Yanagiba | White #2 |
| Masaharu Morimoto | Honyaki Gyuto | Blue #2 |
| Anthony Bourdain | Yanagiba | VG-10 |
| Gordon Ramsay | Gyuto | VG-10 Damascus |
| Thomas Keller | Petty, Gyuto | White #1, Blue #2 |
| Heston Blumenthal | Sujihiki | SG2 |
| Jiro Ono | Yanagiba, Usuba | Shirogami (White #1) |
🔎 Why These Knives?
- Sharpness: Japanese knives offer the possibility of sharpening at much sharper angles than traditional European knives (typically 12-15°).
- Steel Grade: Special alloys like Blue #2, White #1, and VG-10 stay sharp longer.
- Craftsmanship: Hand-forged san-mai, warikomi, or honyaki designs offer a unique balance to the chef's hand.
- Aesthetics: Damascus patterns, tsuchime surfaces, or urushi coatings transform the knife from just a tool into a work of art.
🎯 Result
For chefs, a knife is not just a piece of equipment, but an extension of themselves. Their choice of material, balance, and cutting characteristics directly reflect in the kitchen. It's no coincidence that the world's best chefs prefer Japanese knives — this preference is a testament to the value placed on quality and craftsmanship.