Japanese Knives vs German Kitchen Knives, Who Wins?
Are you looking for a great knife for your kitchen? Most kitchen knives fall into one of two categories: Made in Germany or Made in Japan. The difference between the two is mainly the hardness of the steel and the edge angle, which in turn can lead to differences in durability and intended function. You want to know the difference between Japanese and German knives: which one is better? Any good chef knows the importance of a good knife when preparing food, so choosing the right one for your needs is important. Click here to learn more professional Japanese knives and German-style knives, as individual knife or knife sets, that will serve as the ultimate kitchen slicing and dicing tool.
Material
While both are made of steel, there are important differences in the quality of the steel when comparing Japanese and German kitchen knives. Japanese steel knives are made from harder steel with a higher carbon content, typically around 60-63 on the Rockwell scale, which is a measure of the hardness of steel (the higher the number, the harder the steel). While harder blades mean they’ll hold an edge slightly better, it also means they’re more brittle and prone to chipping or cracking.
German steel knives, on the other hand, are made from a softer steel, usually between 56-58 on the Rockwell scale. While they may require a little more sharpening than Japanese knife types, the softer steel also makes them more durable and less likely to break. When it comes to Japanese and German knives, the type of steel does make a difference, especially when it comes to durability.
Blade Angle
German knives are usually designed with a wider blade angle; in most of these kitchen knife sets you will likely find a 17.5 degree angle. However, the blades on Japanese knives are usually angled between 10 and 15 degrees per side.
Note that the angle of the blade determines how sharp the knife is. The smaller the angle, the sharper the knife, and the narrower the cutting path, the cleaner the cut without damaging the food along the cut.
Depending on the knife, German knives are generally more difficult to achieve high-precision cuts than Japanese knives; however, they are generally stronger and more durable for cutting tough items.
The added weight helps cut through tough vegetables and meats because you don’t have to apply as much pressure, but you may prefer a lighter knife.
Usage
While we’ve compared all the technical differences between Japanese and German knives; at the end of the day it really all depends on how you plan to use your knife in the kitchen; as they each excel at different culinary tasks.
Japanese chef’s knives are best for slicing and precision work due to their thinner, sharper blades. In fact, when using these types of knives, you need to avoid cutting bone; frozen or hard food, or anything else that could chip or crack the blade. When it comes to Japanese vs German knives, Japanese made blades are suitable for more delicate culinary tasks.
In contrast, German chef’s knives are thick and strong, and can easily be abused. They are your versatile utility knives built to last. These types of kitchen knives can chop bones, prepare vegetables, saw through tough foods; and be used for pretty much anything except finer, more detailed preparations.
Weight
German kitchen knives tend to be heavier and thicker, especially at the handle; while Japanese kitchen knives are much lighter, making them better for precision work.
In general, German knives are stronger than Japanese knives due to thicker blades, full-tang construction, and bulkier handles.
Price
The price of knives depends largely on the brand you buy. In general, Japanese knives tend to be more expensive than German knives because the blades are manufactured in layers and there is more craftsmanship involved in the process.
Germans: Usually less (though not cheap).
Japanese: Usually more.
Quality knives are never cheap. But Japanese knives tend to be a bit more expensive than quality German knives.
You can find affordable knives in German and Japanese brands; but German brands tend to be machine forged and mass produced. Japanese knives can also be mass-produced, but many high-end brands are still largely handmade. This means that Japanese knives are more labor intensive and take longer to produce, which often results in higher prices.
Note also that, as we showed above in the stamped vs. forged knives section; many brands produce both forged and stamped knives at different quality levels and price points. So knife cost depends not only on the type and brand, but also on the specific series of the brand.
Construction
Most German knives have full tang construction, meaning that one piece of steel extends from the blade to the handle. The Japanese blade tapers on the inside of the handle; making the knife lighter and heavier at the front for better control of the action.
In Conclusion
Despite the differences between Japanese and German knives; they are both high-quality kitchen cutlery investments, especially if they come from a reputable manufacturer. When comparing Japanese knives and German knives, there really is no real winner as they each specialize in different tasks and functions. When deciding whether to choose a Japanese or German chef’s knife, you’ll want to ask yourself how you plan to use your knife—what specific culinary tasks are you going to tackle? Keep in mind that German knives are thicker, more durable, and make better all-purpose chef’s knives; while Japanese knives are lighter, thinner, and designed for precise slicing and chopping.
Japanese knives use harder steel, which is great for precise chopping of fruit; vegetables, and fish, but makes the blade more brittle.
While German blades are made of softer steel, they are more durable and corrosion-resistant; making them better for tough root vegetables and tough meats.
Now you’re ready to make an informed decision and invest in one of the best chef’s knives. Whether you choose German or Japanese knives; the new high-quality steel blades will take your culinary skills to the next level.
