The Difference Between Japanese and Western Knives

In the last few decades, Japanese knives have experienced a surge in popularity amongst professional chefs and home cooks. Even well-known German and French producers have started launching Japanese-style or inspired lines. This article will address what sets Japanese knives apart from their Western counterparts, and why they are becoming an increasingly preferred chef’s knife.

What Are The Characteristics of Western Knives?

What are we talking about when we say Western Knives? Typically these are kitchen knives made by German, French or American manufacturers. 

Characteristics of Western knives: Typically western knives feature wide blade profiles (from the spine to the cutting edge) and the blade tends to be thicker and heavier than Japanese made knives.

How Western knives are made.  This varies a lot by manufacturer ranging from partially or completely handmade to partially or completely factory produced.  Knives from Western manufacturers can come in a range of steels.  When we think of knife sets, for the general consumer, most will feature stainless steel blends.

What are they used for?  A range of culinary applications.  Many chefs who primarily use Japanese blades, might turn to a Western manufacturer for a beater knife, ie. one they don’t mind using in tougher situations like around bones and hard materials. 

What Are the Characteristics of Japanese Knives?

Characteristics of Japanese knives: Japanese knives are typically lighter, with thinner blades made out of harder steels.

How they’re typically made:  Japanese knives can be hand forged and all or partially handmade.  There are also a number of higher volume manufacturers.  A reputable seller will be able to tell you more about the process for a given knife.  Handles can be western ergonomic or traditional wa handles.  These are typically octagonal and made of wood with a horn bolster.

Blade Features

Japanese knives tend to have very thin blades allowing them to deliver precise cuts. These blades are also able to get extremely sharp and stay that way due to prolonged edge retention. These features are the main reason Japanese knives are preferred by people who spend a lot of time cooking. It’s important to note that while the thin blade provides numerous advantages, they are also more susceptible to chipping compared to Western-style knives, so proper use and technique are crucial. Occasional knife sharpening on whetstones will further increase edge retention.  

Weight and Balance

Thanks to the thinner blade, Japanese knives tend to be more lightweight.  This lightweight construction allows for agile and controlled handling during intricate cutting tasks. Japanese knives are also very well-balanced due to the weight of the blade being evenly distributed along its length. The combination of a lightweight design and calibrated balance increases precision and reduces fatigue during prolonged use, making them a perfect kitchen knife.

Steel Hardness

Generally, Japanese knives are made from harder steel blends, such as carbon steel and even high-carbon steel, that are harder than the softer steel used in many European and Western-style knives.  This is why they can achieve razor-sharp edges that last longer before needing to be sharpened. Many Japanese-style knives use advanced steel blends like SG2 (R2). This stainless steel, which stands for Super Gold 2, has a high-carbon and high-alloy content. It is powdered into a very fine grain and then sintered back together to create an extremely durable structure that can withstand rigorous use while maintaining peak sharpness.

Bevel and Blade Shape

The bevel of a knife plays a pivotal role in its cutting performance. Many Japanese knives now have a 50/50 edge balance suitable for both right and left-handed usage.  Historically, traditional Japanese knife-making was an extension of sword crafting. Japanese swords were made with the cutting edge on only one side.  This style was adopted by the blades made for cooking as well. Although some specific traditional knife styles such as the Yanagi for slicing raw fish or the Usuba for cutting vegetables still have only one edge, many contemporary knife styles feature a 70/30  balance for steeper cutting angles. Blade shape also plays an important role. The curved profile of a Gyuto or the straight edge of a Japanese paring knife increases versatility in various cutting tasks, from dicing and mincing to slicing and chopping.

Craftsmanship and Knife Handles

The craftsmanship found in Japanese knives is second to none. Centuries of tradition and dedication to knife-making have led to the superior quality we see in these knives today. Skilled artisans are often behind the creation of Japanese knives, ensuring the utmost quality and attention to detail, not always found in other knives. Japanese handles are also a testament to quality, often using a wooden handle crafted from exotic wood like Jarrah, Mahogany, Zelkova, and Oak. A defining characteristic of a traditional Japanese knife can be found in the handle design itself, as well. Many knives, including the Santoku and Nakiri, use a “wa” handle. These handles are characterized by their cylindrical shape and lack of a bolster, making them unique from Western-style handles often attached with a bolster and rivets.

What Japanese Knives Do We Recommend?

Knives for beginners or those just starting out:  With two knives, an 8” Chefs knife, called a gyutou in Japanese, and small 5-6” utility knife, known as a petty among Japanese knife makers, a large portion of kitchen tasks can be undertaken very well.  A santoku, which is a medium sized all purpose knife, is somewhere in between.  The name santoku, meaning three virtues, was named for its ability to cut vegetables, meat and fish with equal precision.  

Knives for experts or professionals:  Professional chefs use many of the same shapes as a home cook, but they might opt for more expensive, high technology steels that will hold an edge much longer.  Powdered steels such as SRS-13, SLD, R2 and HAP40.  The hardness of powdered steel can make a big difference in a professional setting where knives are put through a lot of use.    

Experience The Unique Feature For Yourself

While the Western chef’s knife is a workhorse that certainly has a place in the culinary world, Japanese knives offer unique benefits that will transform the way you cook. To truly understand the benefits of Japanese kitchen knives, you need to have one in your hand. Chubo Knives offers a variety of knives to fit any cooking requirement, from brands that have years of exceptional craftsmanship experience.   

For help selecting a superior Japanese kitchen knife, be sure to reach out to our expert staff at Chubo Knives.

FAQ

What are the key differences between Japanese knives and Western knives?

Harder steel, Lighter weight, thinner blade and longer edge life are the key features that distinguish Japanese knives. 

How does the weight of Japanese knives compare to Western knives?

Typically Japanese knives are surprisingly light compared to western knives.

How does blade shape affect performance?

Japanese knives come in a number of unique shapes designed for specific purposes.   For more all purpose knives like a gyutou / chef’s knife.  The Japanese version tends to have a leaner profile, without the pronounced rounded belly edge that western chefs knives use in a rocking cut. 

What are the benefits of a harder steel blade?

Harder steels hold an edge longer and can be sharpened less frequently.

Do I need to care for my Japanese knife differently than a Western knife?

• Japanese knives should be hand washed, kept clean and dry, stored securely and sharpened on a whetstone.

Japanese knives  are not suitable for cutting frozen food or hacking through bones.