We compared three Japanese deba knives for 2026: Tojiro Shirogami vs Masamoto KS vs Yoshihiro Blue #2 — steel, single-bevel edge and value for filleting fish.

We compared three Japanese kiritsuke knives – Yoshihiro, Shun Classic and Miyabi – on blade profile, steel and balance. The best kiritsuke knife to buy in 2026.

We compared Japan’s best petty knives – Tojiro DP, Yoshihiro Damascus and Shun Classic – on blade steel, edge retention, size and price. Here’s which to pick.

We compared three Kai Seki Magoroku nakiri knives – Damascus, Artisan and Moeki – on sharpness, build and value for chopping vegetables. Our top pick inside.

We compared Japan’s top santoku knives – Seki Magoroku Damascus, Tojiro DP and Yoshihiro – on sharpness, balance and price. The best all-purpose pick for 2026.

We compared three Japanese chef’s knives – Shun Classic, MAC MTH-80 and Tojiro DP Gyuto – on edge, balance and price. Here’s the best Japanese gyuto for 2026.

Sujihiki, yanagiba or a western slicer? We compared Japan’s best slicing knives for sashimi, roasts and carving – and which one to choose for your kitchen.

We compared ceramic, steel and diamond honing rods for Japanese knives on grit, hardness and edge care. Here’s which honing rod to pick for your kitchen in 2026.

We compared Japanese whetstone holders and angle guides – Naniwa, Shapton and King – on grip, stability and sharpening-angle control. Our top picks for 2026.

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