The basic difference between Japanese and Western knives has to do with the hardness and thickness (Western) versus the softness and thinness (Japanese) of their blades.
In other words the properties of a blade’s metal depends on the type of steel alloys (there are dozens of different types) that are used in producing it (heating, cooling, and shaping). Each of these factors affects the grain of the metal, the alignment of its molecules and edge retention.
Western knifes have a “V” like point known as a Sabre grind making it easier to sharpen without the aid of a professional knife sharpener.
Japanese knives on the other hand typically have a chisel edge commonly called a flat grind which is flat on one side of the blade with the other side flat or even concave. Though much sharper than Western kitchen knives, Japanese kitchen knives require professional sharpening more often.
Japanese style kitchen knives
As mentioned Japanese made kitchen knives incorporate a flat grind (bevel on one side ) and are made from sandwiched soft (in some cases iron) and hard steels for edge retention to provide better toughness.
Japanese kitchen knife handles tend to be on the round side whereas Western made kitchen knife handles are flatter. Again this type of design has to do with the type of foods being prepared.
Western style kitchen knives
A good example of a typically made European style kitchen knives are those made by Wusthof, which are produced in Germany.
Western kitchen knives are made of a softer steel (less edge retention but easier to maintain) that is thicker thus heavier and has a less beveled angle, though two- sided, making it sturdier but less possible to get as sharp as a Japanese knife.
Note: German style kitchen knives are great for chopping and other cutting tasks where a heavier knife is needed.
The bottom line
Both Japanese and Western made kitchen knives similar as their construction which leave one key choice between cutting performance and more required maintenance (Japanese style kitchen knives) or somewhat less performance but easier and less frequent maintenance (Western style kitchen knives) and light weight (Japanese style) or heftier and heavier (Western style).
Obviously a good food preparer can work with either a Japanese or Western style kitchen knife – it’s really a matter of personal preference, i.e., the kind of food that is being prepared, edge retention, the knife’s weight, how it fits in the hand, cost, and its overall durability.
