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.
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.
Which one do you think is better, western or Japanese Knives?