Japanese knives are beautiful, but are they better than German knives? The truth is, it depends on several factors: the food you're prepping, what you're trying to accomplish, and your own cutting preferences. Brand also matters, because there are high quality and not-so-high quality brands found in both German and Japanese knives.
See how good-quality Japanese knives compare to good-quality German knives, learn about common brands of each, and find out which choice is right for you (you may need one of each).
Differences Between Japanese Knives and German Knives at a Glance
Different brands and lines will have varying design, but these are the basic differences you'll find between most Japanese knives and German knives.
There are exceptions to almost everything listed here. If you want to learn more, scroll down to read the details about each characteristic.
Header | German Knife | Japanese Knife |
|---|---|---|
BLADE | ||
Steel | Higher chromium, lower carbon stainless steel | Higher carbon, lower chromium stainless steel (or carbon steel) |
Blade Shape | Curved, for rocking motion cutting | Straight, for up-and-down cutting |
Sharpness | Less sharp than Japanese | More sharp than German |
Hardness (Rockwell Scale)* | 56-59 | 60-63 |
Edge Angle (Bevel) | Double bevel, 20-22 degrees | Single or double bevel, 12-16 degrees** |
Blade Appearance | Smooth, sometimes with scalloped (Granton) edge | Textured, patterned or hammered |
Edge Retention | Shorter than Japanese (softer steel) | Longer than German (harder steel) |
Tang | Typically full tang | Typically partial tang |
Bolster | Typically full bolster | Typically partial or no bolster |
Forged or Stamped? | Both types seen | Both types seen |
HANDLE | ||
Handle Material | Typically synthetic | Typically wood or wood/resin composite |
Handle Shape | Flat with ergonomic curves, symmetrical | Round, sometimes asymmetrical (for right- or left-hands) |
OTHER DIFFERENCES | ||
Weight | Heavier (thicker blade, full tang and bolster) | Lighter (thinner blade, partial tang and bolster if any) |
Durability | More durable | Less durable |
Versatility | Designed for multi-purpose use | Designed for specific uses*** |
Cost | Typically less | Typically more. |
*The higher the number, the harder the blade.
**Nearly all Japanese knives sold in the Western market are double bevel.
***Japanese knives made for the Western market are more versatile than traditional Japanese knives, which are made for specific uses.
Blades
The blade of a knife is what makes it a good (or not so good) tool. High quality knives have high quality blades.
So we'll look at blades first.
Steel
German: High chromium, low carbon stainless steel.
Japanese: High carbon stainless steel; may contain high or low chromium content.
Steel is a huge topic, so know up front that we're just touching the surface--but the surface is enough to understand the differences and make a good choice.
In general, German knives use a high chromium, low carbon stainless steel. Chromium makes the steel highly rust-resistant (although all steel will eventually rust), but the low carbon content makes the steel "soft" (quotation marks because even soft steel is still pretty hard-more on that in a minute). Soft steel won't get as sharp as harder steel, and it can't be honed to as thin of a blade, but it is more durable, less prone to chipping, and easier to sharpen.
Traditionally, Japanese knives use high carbon, low chromium steel, but this is changing. Many of the developments in the world of knife steel are happening with Japanese knives, and many Japanese knives today use a new "super steel" that is both high carbon and high chromium. This results in a blade that is hard as well as rust resistant. Harder steel is more brittle than softer steel so it chips more easily. It's also harder to sharpen, but it holds a blade longer and can be honed to thinner, more precise edge than softer steel.
Thus, your basic choices for blade steel are softer but more durable and easier to sharpen and maintain (German); or harder and hold a blade better, but brittle and prone to chipping, making them more fragile and harder to sharpen.
Blade Shape
German: Curved, for rocking motion cutting.
Japanese: Straight, for up-and-down motion cutting.
German knife: curves up to tip.
Japanese santoku: very flat blade.
In general, the Japanese knives have straighter blades than German knives, making them good for people who prefer a vertical cutting motion rather than a rocking motion (in which you often leave the tip of the knife on the cutting board).
There are exceptions. The Japanese Gyuto is closest in shape to a German chef's knife, but the curve isn't as pronounced (the Japanese utility knife, called a petty knife, has a similar shape but is smaller):
Gyuto (Japanese chef's knife): curved, but not as much as a German knife.
Then there is the nakiri, or Japanese vegetable knife, which is so flat it's sometimes mistaken for a cleaver: