The real difference between German and Japanese kitchen knives

2023/02/09

Abstract: German kitchen knives and Japanese kitchen knives are very famous knives in the world, just like the boss in the field of mobile phones, they are top products accumulated by countless word of mouth. More and more domestic families who pay attention to the quality of life choose these two as the first choice when choosing kitchen knives. Maybe most people just follow the trend to buy, but they don't know the real difference between German and Japanese kitchen knives. Let's take a look at the materials, blades, and designs of the two major chef's knives from Germany and Japan! 1. The real difference between German and Japanese kitchen knives German kitchen knife and Japanese kitchen knife material Those who know a little about imported knives will know that Japanese knives are famous for their unparalleled sharpness. Compared with German knives, they are more durable but slightly less sharp, which has a lot to do with the hardness of their materials.

The hardness of stainless steel is represented by the Rockwell hardness C scale (HRC), and the higher the value, the greater the hardness. The steel used in German kitchen knives is mostly 1.4116 or X50CRMOV15, with a hardness value between 54-57; while the VG-10 hardness value commonly used in Japanese kitchen knives is 60+, with a higher (burning) end (money) The hardness of Anlai steel and powder steel can reach up to 62. Therefore, the hardness of Japanese knives is greater. Its characteristics are that the knives are sharper and the blade can last longer, but at the same time, the toughness will decrease, and it will easily break if used improperly.

Some brands on the market use the "steel clamping method" to manufacture. Since the cost of mild steel is lower, the steel clamping method can also improve the cost performance of knives. On the contrary, German kitchen knives are less hard (but still much higher than Chinese knives with a hardness value of around 50), relatively better in toughness, less prone to damage and more durable, and easy to maintain and polish. But the sharpness will decrease, the edge retention will be slightly worse, and the frequency of sharpening will be higher.

German kitchen knife and Japanese kitchen knife blade angle In addition to the hardness of the material, the angle of the blade affects the sharpness of a knife. The edge angle of German knives is generally 20-22°. Due to the harder material of Japanese knives, the blade is opened very small and will not curl, and the blade angle is smaller, between 10-16°.

The Japanese believe that the smaller the blade angle, the smaller the cutting path of the knife and the less damage to food. Especially when processing sashimi, it can reduce the damage to the cell wall and maintain the original taste to the greatest extent. The cut surface is as smooth as a mirror, and the entrance is smooth.

Generally, Chinese-style knives and Western-style knives are double-sided, while Japanese-style knives are not only double-sided, but also single-sided: The main advantages of single-sided cutting are easier thin cuts and less food sticking. This fully reflects the Japanese's ultimate pursuit of fine cutting. Single-edged knives are generally seen in five-star hotels that require very high cutting precision. A master with good knife skills can use it to cut radishes into thin slices like a whole picture scroll.

However, single-edged knives are not suitable for left-handers, and double-edged knives are more common on the market. German kitchen knife and Japanese kitchen knife blade design Every knife design is influenced by its culture. The Japanese love sashimi and pay attention to the taste and appearance of food. They have higher requirements for knives. Different ingredients correspond to different knives, and the blades are lighter and thinner, which is easy to handle and not affected by weight.

The Germans attach importance to the versatility and durability of knives, so the blades are designed to be thicker and heavier, which can cut soft, hard, large and heavy. A three-pronged 8-inch Santoku knife weighs 267g, which is half as light as a Japanese-style knife of the same size. In this regard, German knives are similar to Chinese knives, so everyone can use them easily.

People who use Japanese knives for the first time may not be used to it being too light, but after using it a few times, you will be deeply immersed in the pleasure of its sharp cutting. In general, Japanese knives are better at fine cutting and are suitable for "fine work". It can easily cut meat slices as thin as paper, and also easily cut vegetables into hair strands, and cut bread without falling crumbs... For tender meat, fish, vegetables, and more, nothing beats a Japanese knife. But cutting heavy and hard things is a bit of a challenge, like chopping bones, and can even damage the knife.

German knives, on the other hand, are like a rough old man, able to do rough and fine work, such as cutting, chopping, chopping, and paring. Although the sharpness is not as good as Japanese kitchen knives, it is far better than ordinary Chinese knives. 2. Which is better, a German kitchen knife or a Japanese kitchen knife? In recent years, the difference between Japanese and German knives has narrowed, some German knives are now available with smaller bezels, and new Japanese alloys have improved the durability of knives. But I have to say that at the same price or even lower, the material used in Japanese knives is usually better than that of German knives. Unlike the Germans, the Japanese like to talk about the material of kitchen knives, or engraved directly on the body of the knife.

This kind of self-confidence is determined by the social habit of pursuing a sense of quality. Another point is that many Japanese knives are handmade by craftsmen, and some old knives brands are not keen on expanding reproduction. For example, Tojiro, founded in 1953, now has only 75 employees. Many people may not believe that it is one of the top ten knife brands in Japan.

It has always insisted that each knife is hand-forged by professional craftsmen, which is extremely sharp and has better edge retention. German knives no longer have this kind of inheritance. They are basically mass-produced in factories. Of course, there is nothing to say about their craftsmanship. In terms of price, both German knives and Japanese knives have entry-level knives and high-end knives, ranging from a few hundred yuan to tens of thousands of yuan.

Many well-known knife brands can be obtained for about 200 yuan, which can fully meet the basic household needs. Of course, enthusiasts will say otherwise. Therefore, the respective advantages of Japanese kitchen knives and German kitchen knives are quite obvious. If you really want to obtain a smooth cutting experience, the ideal is to use these two knives together, one for fine work and the other for rough work, which is handy.

CONTACT US
Just tell us your requirements, we can do more than you can imagine.
Send your inquiry

Send your inquiry

Choose a different language
English
العربية
Deutsch
Español
français
italiano
日本語
한국어
Português
русский
简体中文
繁體中文
Afrikaans
አማርኛ
Azərbaycan
Беларуская
български
বাংলা
Bosanski
Català
Sugbuanon
Corsu
čeština
Cymraeg
dansk
Ελληνικά
Esperanto
Eesti
Euskara
فارسی
Suomi
Frysk
Gaeilgenah
Gàidhlig
Galego
ગુજરાતી
Hausa
Ōlelo Hawaiʻi
हिन्दी
Hmong
Hrvatski
Kreyòl ayisyen
Magyar
հայերեն
bahasa Indonesia
Igbo
Íslenska
עִברִית
Basa Jawa
ქართველი
Қазақ Тілі
ខ្មែរ
ಕನ್ನಡ
Kurdî (Kurmancî)
Кыргызча
Latin
Lëtzebuergesch
ລາວ
lietuvių
latviešu valoda‎
Malagasy
Maori
Македонски
മലയാളം
Монгол
मराठी
Bahasa Melayu
Maltese
ဗမာ
नेपाली
Nederlands
norsk
Chicheŵa
ਪੰਜਾਬੀ
Polski
پښتو
Română
سنڌي
සිංහල
Slovenčina
Slovenščina
Faasamoa
Shona
Af Soomaali
Shqip
Српски
Sesotho
Sundanese
svenska
Kiswahili
தமிழ்
తెలుగు
Точики
ภาษาไทย
Pilipino
Türkçe
Українська
اردو
O'zbek
Tiếng Việt
Xhosa
יידיש
èdè Yorùbá
Zulu
Current language:English