When you determined to purchase a new chef knife or replace the old one. Then you mostly find two options, the western chef knife, and the Japanese chef knife. Certainly, there are many other chef knives available but these two are the highest established. Consequently, it becomes compulsory that you recognized the differences between the Japanese chef knives and western chef knives.
Although numerous people already know the difference but we are here for those who don’t know and got confused. We don’t present any brand name neither we mention any particular feature of both knives. We just acknowledge you the fundamental difference, the variation of manufacturer technology and some unavoidable topic. Stay with us and continue reading for details information.
Difference Between the Two knives are Given Below
In reality, while you buy any chef knives without knowing the distinctive nature you often have to face difficulty. It might happen you expect something but get other effects, so learning the verity is essential. Here we go let’s have a look.
Bevel
You might wonder what the bevel is. Well, the bevel is an angle of every knife blade edge which is supposedly the most sharpens part. However, in this bevel design, the main difference lays between the two knives. In case of Japanese chef knives it manufacturer with only one side sharpener blade. And the most knife estimated angle is between 12 to 17 degrees.
On the other hand, western knives are sharpened on both sides of the blades. This type of blade constructed is known as a symmetrical bevel. Therefore, the western knives common blade angle is 17 to 22 degrees which is immense than Japanese chef knives.
Shape
Japanese knives differ from western in shape of blade and length. Most of the Japanese knives blades are plain and long in size. The straight and smooth finish blade offers versatile work like chopping, cutting or slicing.
On the contrary, western knives design with a curved blade. It carries other benefits such as allow user pressurizes the cutting object according to desired strength. But the user must be ensuring that the blade is sharpening enough.
Hardness
The hardness of each knife is another chief different among the two knives. Even if both of the knives are made of steel blade but there is some exception. Japanese chef knives are made from hard steel that gives the blade extra sharpness and narrow edge. Maximum Japanese knife is having Rockwell hardness of 62 to 64. Moreover, this hardness helps to sharpen the blade for a long time and need less maintenance and sharpening.
Beside westerns chef knives made from soft steel yet that offer an initial sharpened edge. But in a lapse of time, it began to decline and requires frequent sharpening. In spite of that, the western knife has the disposition to fold over a bit with use.
Handle
In the shape and design of the handle, both knives are exclusively differing from each other. Japanese chef knives offer a full tang and push tang handle that allows versatile cutting movement. Likewise, most of the knife handle become wider at the end away from the blade. The design offers enough grip and comfort in use.
Well, western chef knives are also designed to provide comfort and fine grip to its user. Their topmost knives offer full tang construction that adds durability and firmness to the knife.
Weight
Further due to the hardness, blade material and handle design Japanese and western vary in weight. Japanese knife is typically thinner and lighter that makes it easy to hold and work. Despite the lightweight, I transfer high performance and requires less pressure and energy.
Western knives, on the other hand, are bulkiest and heavier than Japanese knives. It requires much energy and pressure on working hours but good for heavy duty task.
Japanese vs. Western which one is Right for You
Japanese knives are well balanced, light weighted and having extra hardness than other knives that make it perfect as chef knives. You can easily use it from small to heavy duty work. In addition, it has razor sharper slim blade which is easy to maintenance.
In case of western, you already got that it bit heavier, less hard than Japanese knife that also offers enough facilities. For example, the heavy weight makes the knives much durable and perfect for heavy duty work. But need extra maintenance.
Actually, the fact is which one you want it’s entirely up to you. While Japanese knives now a day stand in a reputed position due to its high performance. Besides western chef knives having a much good quality that can beat the Japanese knives.
Our job is to show you the difference between these two high requirements knife and now your turn to find out which suited you the best. Because we find out both knives has much good and bad quality in their own place.
Final words
To pick up a knife since it can be Japanese or western is depending on many factors. Meanwhile, after purchasing one you will get the perfect answer is it suited your need or not. Further, we have a list of fine Japanese chef knives which we select after a lot of experiment if you wise to see it.
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