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German Knives Vs Japanese Knives

German Knives Vs Japanese Knives

Every home has a knife whose primary function is cutting and peeling foodstuffs in the kitchen. Although every other culture bases importance on knives, there are cultures that value knives other than getting used in the kitchen. The main types of knives are Japanese and German. When deciding on the importance of knives, there is a debate on the best knives between Japanese and German knives (Stone et al., 2018). Although both knives are practical, Japanese knives hold more importance in the traditions. This essay writer will contrast the uses and importance in the culture of the Japanese and German knives by discussing their characteristics, the uses of knives in the two cultures, and the styles of the knife.

            Firstly, when shopping for knives, people focus on Japanese knives. Before choosing knives, one has to ensure they onside the texture of the food that one intends to chop, trying to ensure that the food is cut into equal pieces of the efficiency and safety of using knives. Japanese knives have a single sharpened edge since it is a sword looking knives made in the western style. The Japanese knives have angles of 12-15 degrees and have a straight edge that is better used to chop and make better slices; the knives are lightweight since Japanese knives are thin, bolster-free, and have a harder still (Stone et al., 2018). The Japanese knives are made of steel with high carbon content (Purwanti et al., 2020). However, the German knives have a bolster and a blade that starts and ends on the handle. The bolster is the part of the thickest knife found before the knife’s handle. The knives are 15 to 20 degrees.

            Secondly, Japan cherishes culture, and in at least the past 100 years, culture has been adopted by the Japanese and passed down to generations. One of the traditions is the making of knives in Japan. The techniques followed in making knives are responsible for the nature of the Japanese knives (Stone et al., 2018). The process adopted in making the knives is similar to making samurai swords which Commodore Matthew Perry started. The process of making Japanese knives increases the durability of the knives. The Japanese knives are precise and therefore made for specific uses.

The culture of the making of German knives is different. The knives making process began in Solingen in 1814. Solingen was making the blades city due to the making of swords in the city. After perfecting sword making, Germans concentrated on making knives, and Solingen became Germany’s capital for knife making (Wild et al., 2018). The knives were also personalized according to the customer’s preferences. German knives are heavier than Japanese knives (Stone et al., 2018). German knives have also adopted sharpening using new alloys. The making of the knives depends on the tastes and preferences of the customer (Wild et al., 2018). The German knives have the added advantage of being multipurpose, and they are also affordable.

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The hardness of the blades also develops the comparison between Japanese and German knives. The hardness of steel is measured by the Rockwell scale and the carbon content of a knife. Therefore, the high carbon content in Japanese knives increases steel’s ability to be hardened. German knives regain a hardness of 57-HRC while Japanese steel is hardened to 60-63 HRC (Stone et al., 2018). Also, due to the carbon content of Japanese knives, it contains the highest edge retention due to the ability to get the highest level of hardness. This increases the hardness of the Japanese edge compared to German Knives (Wild et al., 2018). Although the edge’s hardness allows for sharpening, it affects the knife’s durability. German knives are more durable since the edge is not brittle (Wild et al., 2018). German steel contains higher chromium kevels that allow the steel to resist rust and stain more.

The Japanese knives and German knives differ according to their usage. The Japanese knives are highly used in slicing delicate means, while German knives are used to cut the hard foodstuff due to the heaviness and thickness of the German knives (Purwanti et al., 2020). German knives handle bones and joints and are easily used in the kitchen. On the other hand, Japanese knives ensure the precise chopping of food products such as meat. However, the knives require care while using since the knives have thin blades. German knives have synthetic materialized handles that are comfortable to use, and they accommodate both the right-handed and the left-handed users. However, Japanese handles are made of wood and, therefore, beautiful details, making the knife a statement in the kitchen (Purwanti et al., 2020). Japanese foods are used mostly on seafood and vegetables due to the precise chopping, while German knives are used on mean due to their durability.

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The other difference is the price of the knives. The Japanese and German knives are the top brands. However, Japanese knives are expensive compared to German knives. The cost increases due to the layers and craftsmanship involved in making Japanese knives (Stone et al., 2018). Japanese knives include the global 8-inch chef’s knife, Miyabi Kaizen Hollow Edge Santoku Knife, Mac Knife Professional Hollow Edge Chef’s knife, and Oishya 3-piece Knife set (Purwanti et al., 2020). They are costly compared to blades such as Wüsthof Classic 3-Piece Knife Set and Zwilling J. A Henckels Twin Four Star pairing knife. The price influences the ability of the knife to perform different activities in the kitchen.

 In conclusion, since the Japanese knives are rigid and purpose-built, it is better at operating better and is built for a specific purpose. The purpose-built effect allows the knives to provide better services by cutting neatly and helps the food industry as it increases food presentation. They increase the ability of neatness in the food industry. Also, the Japanese knives are sharper and require high maintenance, and due to the purpose-built character eristics, one requires more knives than German knives that are multipurpose (Wild et al., 2018). However, both knives are quality products, and therefore the decision to choose a knife is based on a customer’s needs. Therefore, people choose to mix German and Japanese knives. Every knife has its advantages and disadvantages and, therefore, the variety of knives in the kitchen.


Purwanti, S., Agustina, L., Siswoyo, A., & Ahmadi, I. (2020). Performance and characteristics of digestive tract organs given indigofera zollingeriana leaf meal and turmeric (Curcuma domestica) on Japanese quail. IOP Conference Series: Earth and Environmental Science492(1), 012004.

Stone, R. T., Janusz, O., & Schnieders, T. (2018). Ergonomic analysis of modern-day kitchen knives. Proceedings of the Human Factors and Ergonomics Society Annual Meeting62(1), 1338-1342. 

Wild, K. J., Schmiedel, T., & Schueller, J. K. (2018). Measuring the sharpness of knives in agricultural machinery with a mobile device. 2018 Detroit, Michigan July 29 – August 1, 2018

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By Hanna Robinson

Hanna has won numerous writing awards. She specializes in academic writing, copywriting, business plans and resumes. After graduating from the Comosun College's journalism program, she went on to work at community newspapers throughout Atlantic Canada, before embarking on her freelancing journey.

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