How do Japanese Knives Differ from Western Knives? - a Comparison

Note that there are also many hybrid versions of the two, so there are exceptions to what is outlined here. For other features, as well as a more detailed explanation of the differences between Japanese and Western knives (and the reasons behind them), scroll on.

For a long time, Japan’s blades, especially katana blades, and Japanese samurai culture in general, have been well-known all over the world. In fact, in Japan, the tradition of making weapons has directly influenced the techniques used for making knives.

Among Western makers (which include French, American, and European makers), Germans are the most globally recognized and influential; the cutlery of Western manufacturers tends to closely match German designs.

The different perceptions of knife functionality between Japan and the West

In Western (German) culture, the qualities most valued in a knife are durability and versatile use. Consequently, Western makers have created blade designs that offer a very broad range of functionality. They are usually stouter and heavier and thus able to handle heavy-duty tasks, such as chopping bones. Western knives are double-bevel and their design and shape allow for more versatile use across the board.

In Japan, it is quite the opposite. The Japanese believe that it is best to do each task with a tool that is specialized specifically for that task. Whereas they do have a few multi-purpose knives, such as gyuto, santoku and bunka, they have many different types of knives that have been developed for specific cutting tasks and ingredients, such as:

• Unagisaki - specialized for filleting eel

• Maguro kiri - specialized for filleting tuna

• Fuguhiki - specialized knife for cutting slices of Fugu (puffer fish)

• Sushikiri -  designed to slice sushi rolls

• Sobakiri - designed for slicing soba noodles

The Focus of Japanese Cuisine

Japanese cooking is centered around delicate, often raw food and seasonal ingredients. This has also influenced the Japanese perception of what a sharp knife is – the focus is not so much on the strength of the knife as it is on its precision.

The Japanese see a knife as truly sharp when it does the least damage to the cut ingredient’s cell membranes. For them, this holds the utmost importance, because it enables the food to retain its juices and remain fresh – a quality vital in Japanese cooking.

In fact, the Japanese value the freshness and cell integrity of the food so much that they even have a special term associated with it—‘shun’.

Japanese knives are famous for their sharpness and precision. They are intended for food preparation that demands meticulous control, such as slicing sashimi. Japanese knives are nearly always handcrafted and have a thinner blade than Western knives.  Because they are often forged from harder, high-carbon steel, this gives them exceptional sharpness and edge retention. At the same time, this steel composition makes them more delicate and susceptible to chipping, so they are unsuitable for cutting very hard materials and require increased maintenance and protection from moisture. Their flatter blade profile enables precise push and pull cuts.  Japanese knives typically feature a thinner edge bevel, resulting in a narrower edge angle (usually 15 to 16 degrees) and an incredibly keen edge. This permits precise cuts with minimal drag—however, it renders the edge more vulnerable to damage and deformation. Japanese knives usually have a hidden stick tang and are generally lighter than Western knives, with their center of balance situated farther towards the tip.

The Characteristics of Western Knives

In contrast to Japanese knives, Western knives are designed for robustness and heavy-duty work, such as slicing and chopping bones.  They are usually heavier, machine-made, and crafted from softer (rarely above 60 HRC), typically stainless steel, which enables them to cut through very hard material.  Their steel composition requires less maintenance and makes the blade less prone to chipping, but it also results in worse edge retention, requiring more frequent sharpening.  The blade profile is curved and shaped to accommodate a rocking motion during cutting, and it usually features a V-shaped edge bevel with a wider angle (usually around 20 degrees). While this increases durability, it also means less sharpness and more drag.  Western knives typically have a full tang construction with a bolster, and their center of balance is located at the junction of the blade and the handle.

A Japanese or a Western Knife – Which is Better?

We have a strong preference for Japanese knives, of course. They are celebrated for their exceptional craftsmanship and unique design characteristics, making them a preferred choice for many culinary enthusiasts. They are not just tools, but art, pieces of history, and if they are well-maintained, they will outlive their owner. Their razor-sharp blades are renowned for their edge retention and precise cutting, which cannot be matched by Western knives.

However, the choice between Japanese and Western knives ultimately hinges on personal preference and specific culinary needs. If you prioritize versatility and prefer a heftier blade for heavy-duty tasks like chopping bones or hard-skinned large vegetables (like a pumpkin), a Western knife may be more suitable for you. On the other hand, if you prioritize finesse in your food preparation, with an emphasis on precise cuts and intricate slicing, a Japanese knife may be your ideal choice.

In essence, the superiority of a Japanese knife over a Western knife is not absolute but rather context-dependent. Your culinary habits, cutting techniques, and the ingredients you work with should be carefully considered when deciding, which knife type you will buy. Both types of knives have their merits, and the final decision should align with your individual cooking style and preferences. And—when in doubt—why not both?