Envisioned by noted Japanese designer Motomi Kawakami, this 7-inch santoku knife is one of the sleekest, most elegant blades we’ve come across, as well as one of the most useful. The ultratough, cobalt-infused stainless VG-10 steel is the Japanese benchmark for kitchen knives; it delivers wear resistance and a long-lasting edge. And the Damascus pattern is more than just good looks: the 69 layers of ultrathin steel create a particularly hard, lively steel—there’s a reason swords used to be made from it. The blade geometry arcs strongly toward the fine tip, making it excellent for slicing as well as mincing and rock chopping. It’s also tall enough for scooping up chopped foods to transfer to the pot or mixing bowl. The midsized sculpted stainless steel handle is surprisingly comfortable in the hand—broader at the top and subtly narrower at the bottom for a secure grip. At 150 grams, or about 5 ounces, this is one of the heaviest full-sized knives we’ve ever used, but one of the nimblest in the hand.

This scaled-down version of a gyuto, a multipurpose Japanese equivalent of the European chef’s knife, is perfect for those who want a knife that can pinch hit between small and large tasks. Suncraft’s classically styled “Senzo” line of knives feature AUS-10 steel blade, a tried-and-true knife steel that holds an edge well, is easy to tune up and is highly resistant to corrosion (though as with any knife, should be dried after use). The Western-style handle is fashioned from pakkawood, a traditional handle material of wood stabilized with resins that makes it impervious to water. The 7-inch gyuto is featherweight, making it feel nimble in the hand, and the blade is stiffer than those of other knives of its size. It’s the right size for trimming meat or butchering chicken, peeling fruit or mincing shallots.

Suncraft’s modernized 7-inch nakiri takes the classic Japanese blade’s typical rectangular shape and adds a soft, pointed tip for a uniquely useful knife. The blade’s geometry is more arced than a traditional nakiri, which makes it adept at mincing and rock chopping. Despite the curving blade, it retains a nearly consistent broad blade to the tip for finger safety and the ability to scoop chopped foods up to transfer to the mixing bowl or hot skillet. Suncraft’s classically styled “Senzo” line of knives feature AUS-10 steel blade, a tried-and-true knife steel that holds an edge well, is easy to tune up and is highly resistant to corrosion (though as with any knife, should be dried after use). The western-style handles are fashioned from pakkawood, a traditional handle material of wood stabilized with resins, which makes them impervious to water.

Literally translated as “cow sword,” this 8-inch Japanese gyuto from Kikuichi is an analogue to the European chef’s knife and is designed for any and every kitchen task. Lighter, leaner and more nimble than Western-style knives, gyutos are as thin as possible—without sacrificing rigidity—and feature a more acute blade angle for cleaner, crisper slicing. These 8-inch knives are designed for any and every kitchen task. We love the gentle curve to the blade shape for mincing and the bolster-less design, which makes thorough sharpening easier and the overall weight of the knife lighter.

If you can only get your hands on one Japanese knife, this 6-inch petty knife—made by Japan's renowned Kokajikai knife guild—is a must-have, as it works double duty as both a paring knife and chef’s knife. Its gently curved bunka blade style makes the knife nimble and efficient, while the acute kiritsuke tip is especially fine and pointed. We found that the Kokaji petty was incredibly light and balanced in the hand, while its blade length and shape make it functional for close work, such as mincing shallots and garlic, as well as larger jobs like trimming roasts for stew meat or splitting chicken parts. And not only does it work great, the Kokaji petty is also visually stunning, featuring a minimalistic oval handle made from traditional magnolia wood and affixed seamlessly to the blade with a water buffalo horn ferrule. The knife comes sheathed in a saya, a carved wooden blade guard made of smooth balsam that was classically for ceremonial presentation but also helps protect the knife during travel and storage. A small wooden pin keeps the guard secure (and if the pin ever gets lost, just whittle the tip off a chopstick as a replacement).

This sleek layered-steel knife straddles the line between a thin chef’s knife and long slicer. The blade isn't so long as to be unwieldy, just enough to create smooth, clean slices even with larger cuts of meat. Its narrow shape reduces friction between food and your blade, and the hand-hammered tsuchime surface is a traditional Japanese approach to a nonstick coating, allowing airflow beneath foods being cut. The Damascus stainless steel has a classic two-toned rippled appearance from the forging process, and paired with the hand-hammered finish it makes for a beautiful rustic blade.

The oldest continuous knife-maker in Japan, Kikuichi uses methods from the samurai era, inherited from imperial blade-maker Shiro Kanenaga through four generations. This knife is produced using the warikomi method, a traditional “split and insert” forging technique in which soft blade steel is wrapped around a hard steel core, forming a steel sandwich. The exterior both protects the inner steel and adds some flexibility to the blade for a nimble, lively feel. The center VG-10 steel core, meanwhile, takes on and maintains a razor-sharp edge. The knife is hardened to 60-62 Rockwell, meaning it'll hold a keen edge through countless kitchen tasks (routine steeling on a honing rod will prolong that edge between sharpening).