The Look
A Gyutou knife is the Japanese equivalent of a Western-style chef's knife: It has a pointy tip, and, unlike straighter-edged Santoku knives, the blade is curved for more roll when chopping.
Testing Notes: This Masanobu has the feel of a traditional Japanese knife but is less trouble to maintain, thanks to the Western-style double-edged blade. (The blade edges are not angled equally, so lefties should special-order.) Although the blade is made from high-carbon, rust-resistant steel, it's still best to dry it immediately after washing. $259; korin.com
The Look
Instantly recognizable by its distinctive 10-inch blade, this knife has a curved spine that drops dramatically to a pointy tip. Unique in look and design, it's a true fusion knife.
Testing Notes: While many Japanese knives have a very straight cutting edge ideal for up-and-down chopping, the curved blade of this knife lends itself to the Western technique of chopping with a back-and-forth roll. The knife has good balance, which makes it easy to maneuver despite its large blade. $264; williams-sonoma.com
The Look
Like all Santoku knives (the name means "three virtues," because it works with meat, vegetables, and fish), this one has a dropped tip and a straight blade.
Testing Notes: Don't let the petite size mislead you; the fine edge is one of the sharpest and thinnest we've found. Use this knife for everything from chopping tomatoes to slicing fish, though it isn't meant for heavy-duty jobs such as cutting through bones. Best of all, it's a bargain. $60; 888-622-5643; macknife.com