Guides
Japanese or German kitchen knife: which should I buy?
The short answer: choose Japanese steel if you want the sharpest edge and the longest time between sharpening; choose German steel if you want a tougher, less brittle blade and do not mind sharpening a little more often. The difference comes down to how hard the steel is. Harder steel takes and holds a finer edge; softer steel bends rather than chips.
The real differences
| Japanese steel | German steel | |
|---|---|---|
| Hardness | Harder, around 60 to 63 HRC | A little softer, around 56 to 58 HRC |
| Edge | Takes a very fine edge and holds it for longer | Sharp, but needs sharpening more often |
| Toughness | More brittle: can chip if twisted through bone or used on a hard surface | Less brittle: shrugs off knocks and rough treatment |
| Best kept sharp with | A whetstone | A honing steel often, and a whetstone or pull-through |
Steel is not the whole story. Edge angle, weight and handle matter too, and many modern knives mix them: German steel with a fine Japanese-style edge, or hard Japanese steel on a Western handle.
Choose Japanese steel if
- Most of your cooking is vegetables, herbs, fish and boneless meat.
- You want the keenest edge and the longest gap between sharpening.
- 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 steel if
- You joint chickens, cut through small bones or tackle hard squash often, and want a blade that forgives.
- Your knives work hard in a busy kitchen and you would rather a little softness than a chip.
- You are happy to hone regularly and sharpen a bit more often in return.
Our knives
- Season S1: Japanese VG-10 steel, 67-layer Damascus, rosewood and ebony handle, traditional Japanese profile. Chef's knife £80 to £100.
- Season S4: hard 10CR core at 61 HRC inside 67-layer Damascus, 15 degree edge, full tang, triple-riveted rosewood handle. Japanese-style hardness with a solid Western feel. Chef's knife £100.
- Season S2: German steel with a 15 degree edge, full tang, redwood handle. A little softer, so less brittle; it will want sharpening more often. Knives from £40, santoku £50.
Not sure between the S4 and S1? Read S4 or S1: which Season knife is right for you?
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
Is Japanese steel better than German steel? Harder and sharper, yes. Tougher, no. The better steel 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.
Do German steel knives need sharpening more often? Yes, a little. Softer steel loses its edge sooner, so hone it often and sharpen when it starts to drag.
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?
Cook like it matters.
From the cooks at Season, a London cookshop since 2005.