The short answer: choose Japanese if you want the sharpest edge and the lightest, most precise cut; choose German if you want a heavier knife that shrugs off rough treatment. The difference comes down to two things: how hard the steel is, and how thin the edge is ground.
The real differences
| Japanese style | German style | |
|---|---|---|
| Steel hardness | Harder, around 60 to 63 HRC | Softer, around 56 to 58 HRC |
| Edge angle | About 15 degrees a side | About 20 degrees a side |
| Weight | Lighter, thinner blade | Heavier, thicker blade |
| Sharpness | Sharper out of the box, stays sharp longer | Less sharp, but the edge forgives knocks |
| Best sharpened with | A whetstone | A steel and a pull-through, or a stone |
| Watch out for | Twisting through bone, frozen food, glass or stone boards | Needs honing more often |
Choose Japanese if
- Most of your cooking is vegetables, herbs, fish and boneless meat.
- You like a light knife that moves quickly.
- You are happy to sharpen on a stone two or three times a year. It is easier than it sounds: what whetstone grit do I need?
Choose German if
- You joint chickens and cut through small bones often.
- The knife lives in a drawer or goes in the dishwasher (it should not, but if it does).
- You want a weightier blade that does some of the work for you.
The middle way
Many of the best modern knives combine the two: a hard Japanese steel and 15 degree edge on a Western handle with the weight and balance of a German knife. That is how the Season S4 Chef's Knife (£100) is made: a 67-layer Damascus blade around a 10CR core hardened to 61 HRC, full tang, triple-riveted rosewood handle, lifetime guarantee. The Season S1 Chef's Knife goes further towards Japan: VG-10 steel, lighter (149g for the 20cm) with a traditional profile.
Whichever you choose
- Cut on wood, ideally an end grain board. Glass, marble and slate ruin an edge.
- Wash by hand and dry straight away.
- Hone before you cook. Keep it sharp: whetstone, steel or pull-through?
Questions people ask
Are Japanese knives better than German knives? Sharper and lighter, yes. Tougher, no. The better knife is the one that suits how you cook.
Do Japanese knives chip? Hard steel can chip if it is twisted through bone or used on a hard surface. Used on wood for slicing and chopping, it will not.
Is a santoku Japanese? Yes. It is shorter and flatter than a chef's knife and suits chopping rather than rocking. More here: chef's knife or santoku?
Can I sharpen a Japanese knife with a pull-through sharpener? You can, but a whetstone keeps the fine 15 degree edge that makes it worth having.
From the cooks at Season, a London cookshop since 2005. Cook like it matters.