The Best Knives – Japanese Vs Western Knives

What is the difference in types of japanese knives and Western Knives?

Both lines have world-class style and functionality. Both are made using age-old techniques and modern technologies. The blade is the most important distinction between them. We will not be able to tell which one is better. Although steel is a key component to a knife’s design, it isn’t enough. To be able to determine a knife’s cutting edge and capability, you need to take into account the process of making it, traditional and general trends.

The Steel

Japanese knives are generally made from harder steel than western knives. They are light and extremely lightweight, with good balance and geometry. The knives have an edge that is very sharp, which marks their strength and edge-holding ability. They are easier to sharpen and re-sharpen. This knife is well-known with virtually no downside. Japanese knives are much more efficient as cutters because they have thinner edges.

As an example, western knives are typically made of soft steel that is usually between 54-56HRC and a lower Rockwell hardness. These western knives are stronger and more durable, with thicker edges and more endurance. While lower hardness is better for sharpening, 56HRC edges can easily chip and dents more than 64HRC. With continued use, the edge can be dulled by the dents and rolls on the blade. High-end models have a higher price tag at 67 HRC.

Sharpening Edge

An average western knife’s edge is 40-50 degrees sharpened. Japanese knives have a sharper angle of 30 to 30 degrees. The angles of some Japanese blades can also be sharpened between 6-8 degrees.


This combination of world traditions resulted in beautiful, functional kitchen knives that are more practical. Traditional Japanese knives have rounded handles with no grip marks and single-edged blades. However, western-style Japanese knives can now be found with western-style grips as well as double-edged, sharper blades. We already have ergonomically sharper, stronger knives that can handle different cutting tasks than plain western or Japanese knives.

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