Japanese Knives vs. German and French Knives

Which is better Japanese Knives or German and French Knives.Probably we will never know which is better but they are different and the main difference between these knives is the blade.

There are stylistic differences in a standard western style chef’s knife compared to a standard Japanese all purpose knife. It’s in the edge of the blade.

This is also referred to as the 90/10 edge.

japanese-knives001.jpg

Most western blades are 50/50, or equal in angles from the right side and left.
Japanese blades are sharpened only on one side and therefore this leaves a tremendously thin and sharp edge to the blade.western-knives.jpg
Which one do you think is better, western or Japanese Knives?

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5 Responses to “Japanese Knives vs. German and French Knives”

  1. blademaster Says:

    they are both great blades in my opinion.

  2. carlos Says:

    i know i heard great things about german knives

  3. chris Says:

    i personaly like Japanese knives compared to German knives. for one thing they are sharper than a german knife. in my opinion this in turn makes them stay sharper longer because insted of dullying every time that they hip something like a bone they have an easer time cutting through the bone in turn using less pressure and applying less forse to dull. the only down sides that i have come across is that not all stores carry a sharpener for a Japanese knife (u NEVER want to put a Japanese knife through a regular sharpner) and the knife will ware away faster from being sharpened, but if u have a chance to go to a china town and look around u can find some pretty amazing deals on knives like a chinese cleaver can be baught for under 5 dolars.
    i hope this helped

  4. Jeff Tyler Says:

    Having used both everyday for many years, I can say that the craftsmanship that goes into a japnese knife is in most cases more attentive than a western knife,
    As for practicallity, well, it takes far more skill to use and care for a Japanese knife, therefore often making a western knife far better for everyday use,
    Japanese knifes are soley composed of iron , it chips easily, smells bad after sharpening which taints food, rusts within minutes when certain atmospheres are applied, however a far finer edge is able to be achieved and maintained when the utmost care is taken,

    On the other hand, a western knife is composed of Chromium and Iron, commonly known as stainless steel,
    It is resistant to most elements, takes very little attention for presentation , it is far softer and suseptable to heat and bending, takes more constant sharpening , or straightening of the edge when used correctly and generaly the angle of the blade is 50/50 making it practicle for left and right handers also for a far wider variety of jobs.
    Depending on the purpose needed at hand , both styles of knives are equaly useful,
    What is truely important however, is not what type of knife you have , but the edge that is maintaned.
    You can have the biggest, logest, heaviest, most expensive knife, but if the edge is not kept sharp and maintained you might as well keep it in the knife and fork drawer in your home kitchen.

  5. Jeff Tyler Says:

    On the other hand, a western knife is composed of Chromium and Iron, commonly known as stainless steel,
    It is resistant to most elements, takes very little attention for presentation , it is far softer and suseptable to heat and bending, takes more constant sharpening , or straightening of the edge when used correctly and generaly the angle of the blade is 50/50 making it practicle for left and right handers also for a far wider variety of jobs.
    Depending on the purpose needed at hand , both styles of knives are equaly useful,
    What is truely important however, is not what type of knife you have , but the edge that is maintaned.
    You can have the biggest, logest, heaviest, most expensive knife, but if the edge is not kept sharp and maintained you might as well keep it in the knife and fork drawer in your home kitchen.

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