Which Are the World’s Finest Kitchen Knives: German or Japanese?
Incredible kitchen knives are made all over the world. Still, ask most
professional chefs where the best kitchen knives in the world are made
and you’ll virtually always get one (or both) of two answers: Germany
and Japan. It’s not just geography that separates a Zwilling J.A.
Henckels or Wusthof knife set
from a Shun or Miyabi set. In fact, it’s arguably barely geography, as
there are Japanese style-knives made in Germany and vice versa. It’s
that by forging technique and design, there are generally Japanese-style
knives and German-style knives. So, what are the differences and which
style is best?
The Shape of a Chef’s Knife
German knives traditionally have more curve than their Japanese counterparts. That curve facilitates the style of chopping referred to as “rocking.” Rocking is the motion you’re either familiar with or have likely witnessed from professional chefs who chop vegetables into perfect little segments faster than seems possible. The shape of a German chef’s knife does much of the work, which is what makes the rocking technique so efficient. Japanese knives have less of a curve, which means they can’t take advantage of the rocking technique in the same way. They are more suited for chopping clean, precise slices.
How Weight Differs Between Knives
German knives are generally heavier than Japanese knives. There’s not a clear benefit from a heavier or lighter knife. Some chefs insist on heavier knives, convinced their weight is a preparation asset. Others believe that lighter Japanese knives preclude fatigue. This is something of a theme, but whether you, or any chef, prefers Wusthof knives or a Miyabi set is largely determined by preference.
The Thickness of a Chef’s Knife Is a Cultural Difference
Unsurprisingly, Japanese knives are lighter than German knives because their blades carry less metal, being thinner. They also tend to be shorter. A thinner blade means that Japanese knives are usually sharper. German knives, being thicker, are better suited for heavier work, like cutting through the joints of chicken bones, or chopping a hard-rind melon more easily. This feature broadly reflects the sort of cooking being done in each location and culture: European cooking involves more meat from birds and larger mammals, like cows, pigs, sheep, and so on. Japanese cooking more often involves precise slicing of fish, vegetables, and generally smaller, thinner cuts of meat.
Different Forging Processes, Different Types of Steel
Japanese knives are sharper because thinner blades allow for lower edge angles. They are also traditionally made from harder steel than German knives. That may sound like an unequivocal “pro” in the Japanese knife corner, but not necessarily. German kitchen knives can still be made razor sharp. They do require sharpening and honing more often, but there’s a certain point at which the sharpness of a knife becomes less practical and more academic.
On the pro side, the “softer” steel of German knives also makes them marginally less brittle. This means that they are less likely to chip or shatter than their Japanese cousins, making them better for tougher work such as deboning meat.
Which Is Better: German or Japanese?
That brings us to the question posed by this article: which is better, a Japanese kitchen knife or knife set, or a German one? As suggested earlier, the answer is the one that works better for you and your style of cooking. Do you have smaller hands? Do you prefer boneless cuts of meat and poultry, and do a lot of lighter cooking with fish and veggies? If so, a high-quality santoku knife is very likely the way to go. If, however, you like working with bone-in roasts and cutting up whole cooked chickens and thwacking melons in half, opt for a solid German chef’s knife. Or, cover your bases and get one of each!
About CHEFS Catalog
Since their founding in 1979, CHEFS Catalog has provided the culinary world, amateur and professional, with the highest quality cookware and kitchen equipment available. CHEFS Catalog features an incredible selection of the most reliable and dependable kitchen solutions. That selection includes the finest cutlery, cookware sets, cooking appliances, an All Clad slow cooker, recipes, advice, and much more. Originally a cookware catalog—with Julia Child featured on an early CHEFS Catalog cover—they launched a leading-edge e-commerce site in 2017 to further share the finest-quality cookware and culinary accessories with the world.
Sharpen your skills and hone the craft of a true gourmet with the help of CHEFS Catalog, at Chefscatalog.com
The Shape of a Chef’s Knife
German knives traditionally have more curve than their Japanese counterparts. That curve facilitates the style of chopping referred to as “rocking.” Rocking is the motion you’re either familiar with or have likely witnessed from professional chefs who chop vegetables into perfect little segments faster than seems possible. The shape of a German chef’s knife does much of the work, which is what makes the rocking technique so efficient. Japanese knives have less of a curve, which means they can’t take advantage of the rocking technique in the same way. They are more suited for chopping clean, precise slices.
How Weight Differs Between Knives
German knives are generally heavier than Japanese knives. There’s not a clear benefit from a heavier or lighter knife. Some chefs insist on heavier knives, convinced their weight is a preparation asset. Others believe that lighter Japanese knives preclude fatigue. This is something of a theme, but whether you, or any chef, prefers Wusthof knives or a Miyabi set is largely determined by preference.
The Thickness of a Chef’s Knife Is a Cultural Difference
Unsurprisingly, Japanese knives are lighter than German knives because their blades carry less metal, being thinner. They also tend to be shorter. A thinner blade means that Japanese knives are usually sharper. German knives, being thicker, are better suited for heavier work, like cutting through the joints of chicken bones, or chopping a hard-rind melon more easily. This feature broadly reflects the sort of cooking being done in each location and culture: European cooking involves more meat from birds and larger mammals, like cows, pigs, sheep, and so on. Japanese cooking more often involves precise slicing of fish, vegetables, and generally smaller, thinner cuts of meat.
Different Forging Processes, Different Types of Steel
Japanese knives are sharper because thinner blades allow for lower edge angles. They are also traditionally made from harder steel than German knives. That may sound like an unequivocal “pro” in the Japanese knife corner, but not necessarily. German kitchen knives can still be made razor sharp. They do require sharpening and honing more often, but there’s a certain point at which the sharpness of a knife becomes less practical and more academic.
On the pro side, the “softer” steel of German knives also makes them marginally less brittle. This means that they are less likely to chip or shatter than their Japanese cousins, making them better for tougher work such as deboning meat.
Which Is Better: German or Japanese?
That brings us to the question posed by this article: which is better, a Japanese kitchen knife or knife set, or a German one? As suggested earlier, the answer is the one that works better for you and your style of cooking. Do you have smaller hands? Do you prefer boneless cuts of meat and poultry, and do a lot of lighter cooking with fish and veggies? If so, a high-quality santoku knife is very likely the way to go. If, however, you like working with bone-in roasts and cutting up whole cooked chickens and thwacking melons in half, opt for a solid German chef’s knife. Or, cover your bases and get one of each!
About CHEFS Catalog
Since their founding in 1979, CHEFS Catalog has provided the culinary world, amateur and professional, with the highest quality cookware and kitchen equipment available. CHEFS Catalog features an incredible selection of the most reliable and dependable kitchen solutions. That selection includes the finest cutlery, cookware sets, cooking appliances, an All Clad slow cooker, recipes, advice, and much more. Originally a cookware catalog—with Julia Child featured on an early CHEFS Catalog cover—they launched a leading-edge e-commerce site in 2017 to further share the finest-quality cookware and culinary accessories with the world.
Sharpen your skills and hone the craft of a true gourmet with the help of CHEFS Catalog, at Chefscatalog.com
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