By way of traditional techniques (perfected over hundreds of years), Japanese blacksmiths are known to make the most beautiful and practical kitchen knives. Here’s a look at our favorites (lethally sharp blades included).

Above: Suitable for cutting meat, fish, and vegetables, the Misuzu Santoku Knife is handcrafted by Banshu Hamono, a Japanese collective of skilled blacksmiths that has a history dating back to 1744. The knife has a stainless steel blade and a magnolia and buffalo horn handle. The knife is currently sold out from Analogue (the same knife can be purchased from Chef Knives to Go for $200).

Above: The all-purpose Masanobu Damascus Santoku Knife has a VG-10 cobalt stain-resistant steel blade and a pressed wood handle with a metal bolster to provide balanced weight; $340 from Korin. The VG-10 cobalt blade is one of the highest quality steels used in knife production today and has a superior edge retention. Note: Left-handed users must have Masanobu Damascus line knives converted for left-handed use.
Above: The simply designed Sori Yanagi Stainless Steel Kitchen Knife is constructed from corrosion-resistant steel and is practical for daily use. The knife is available in three sizes; prices start at $154 for the smallest size (8.25-inch blade, shown) from Rimuko in Philadelphia.

Above: The Global Classic Chef?s Knife (recognizable by its seamless and hollow handle) is made from hard Cromova 18 high-carbon stainless steel, ice tempered an...