Eugene’s 3 Levels of Japanese Knives
One of the most common questions we get at KNIFE is simple on the surface, but loaded underneath:
“Where should I start with Japanese knives?”
Over time, Eugene has come to explain it the same way—by breaking Japanese knives into three clear levels. Not by price alone, but by intent, performance, and commitment. Think of it less as a hierarchy, and more as a way to understand how deep you want to go.
Level 1 — The Upgrade
This is where most people begin, and honestly, where most people should begin.
Level 1 knives are about everyday reliability with noticeably better performance. They’re sharper than Western knives, thinner behind the edge, and better balanced—but still forgiving. These are knives you can use every day without fear, whether you’re chopping onions on a Tuesday night or breaking down a whole chicken on Sunday.
You’ll usually see stainless steels here, double-bevel grinds, and familiar shapes like gyuto and santoku. They don’t demand perfect technique or obsessive maintenance—just good habits.
For many cooks, this level alone is already a revelation.
This Molybdenum Forest Green Mcusta is a go to here at KNIFE.
Level 2 — The Performance Shift
Level 2 is where things start to feel different.
Knives here are more intentional: thinner grinds, harder steels, and a sharper focus on cutting performance. The edge lasts longer. The feedback on the board is more precise. You begin to notice how steel choice, profile, and grind actually affect the way food moves under the blade.
This is often where people discover shapes that suit how they cook—nakiri for vegetables, bunka for compact versatility, sujihiki for clean slicing. These knives reward better technique and regular sharpening, but they also give a lot back.
This is the level where many cooks realize they’re no longer just buying a knife—they’re choosing tools that match their style.
Hatsukokoro's Hikari Kurozome Nakiri makes us swoon.
Level 3 — The Craft
Level 3 is where Japanese knives become unmistakably Japanese.
These are blades rooted in tradition: hand-forged steels, regional techniques, and often single-bevel geometry designed for very specific tasks. They’re sharper, more reactive, more demanding—and more expressive.
This level isn’t about versatility. It’s about precision and purpose. A yanagiba exists to slice fish perfectly. A deba exists to break down fish cleanly. These knives ask more of you, but in return, they offer a level of control and refinement that’s hard to describe until you experience it.
For some, these are professional tools. For others, they’re lifelong objects—used carefully, maintained thoughtfully, and appreciated for the craft behind them.
All hail the Denka No Hoto line of knives - absolute steel glory.
Choosing Your Level
There’s no “correct” level to be at.
Some cooks stay happily at Level 1 forever. Others move quickly into Level 2 once they feel the difference. Level 3 isn’t a destination—it’s a decision.
What matters most is understanding what you want from a knife, and how much care and intention you’re ready to bring to it.
That’s the real point of Eugene’s three levels:
not to rank knives, but to help you choose the right relationship with one.
Check out this quick Youtube short for more info.
Thanks for reading.
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