08-12-2021, 03:30 PM
It's time to buy a real knife: a nice one, not the dull lump of steel currently masquerading as a knife on your kitchen counter. You want to get a high-quality knife, but you're not sure which way to go: German or Japanese? It's a decision almost as daunting as choosing between cold-brew and pour-over coffee. What are the differences, and which one is best for the kind of cooking you do? To find out the answers, we speak to two knife experts—Jeffrey Elliot, author of The Zwilling J. A. Henckels Complete Book of Knife Skills, and Tara Hohenberger, marketing director for Chubo Knives—to slice through the confusion.
Both German and Japanese knives are made of steel blades, but all steel is not created equal. Some steel is much harder than others. The Rockwell scale is used to define just how hard a piece of steel is: the higher the number, the harder the steel. German knives come in around 57 on the scale, whereas Japanese knives are closer to 60 to 63. Harder Japanese knives will hold an edge better; however, that same harder steel is less durable and more prone to chipping or even breaking. The softer-steel German knives are far more durable, but won't maintain an edge for as long as the harder steel.
you may wonder what’s the difference between the two and which one you should choose. Both of these types are the most prevalent and it’s generally known that each knife has its own purpose. Let’s settle the German VS Japanese knives debate once and for all.Unless they're made for the Western market (brands like Shun, Global and Miyabi), the edges of the Japanese blade aren't symmetrical—the cutting edge is angled toward a right-handed user 70/30, which means left-handed consumers can't properly use the knife and will have to buy one specifically for lefties. German knives are always balanced and symmetrical, and can be used by right- or left-handed cooks.
Both German and Japanese knives are made of steel blades, but all steel is not created equal. Some steel is much harder than others. The Rockwell scale is used to define just how hard a piece of steel is: the higher the number, the harder the steel. German knives come in around 57 on the scale, whereas Japanese knives are closer to 60 to 63. Harder Japanese knives will hold an edge better; however, that same harder steel is less durable and more prone to chipping or even breaking. The softer-steel German knives are far more durable, but won't maintain an edge for as long as the harder steel.
you may wonder what’s the difference between the two and which one you should choose. Both of these types are the most prevalent and it’s generally known that each knife has its own purpose. Let’s settle the German VS Japanese knives debate once and for all.Unless they're made for the Western market (brands like Shun, Global and Miyabi), the edges of the Japanese blade aren't symmetrical—the cutting edge is angled toward a right-handed user 70/30, which means left-handed consumers can't properly use the knife and will have to buy one specifically for lefties. German knives are always balanced and symmetrical, and can be used by right- or left-handed cooks.
