Which One Is Better - German Steel Knives Vs Japanese Steel Knives:

I have seen many buyers going confused about the knife material when it comes to German steel vs. Japanese steel.

I am a cutlery expert myself and in the business since seven years. I have used both the German Steel knives and Japanese Steel knives.

Those who don’t know let me clear the air for you, European Steel knives and German Steel knives are more or less same.

In case you are planning to buy a knife and confused between the European Steel Knives or German Steel Knives and the Japanese Steel Knives, then read the rest of the article.

German Steel Knives Vs Japanese Steel Knives:

There are two factors that differentiate both the knives with each other.


1.  Composition Of the Steel

2. The edge of the knife

  
Composition of Steel in German vs. Japanese Knives:

The European or German Knives have softer steel than the Japanese knives as the amount of carbon in the Japanese knives is larger. When steel is mixed with Carbon the alloy becomes tough than the pure steel, hence have the capability to bear ‘abuse’.

As the Japanese Steel Knives have more carbon than the German knives they are stronger in nature and cut bones easily than then German counterparts. The hard steel is also durable in terms of longevity.

The Edges In German Vs. Japanese Knives:

The edges in German Steel Knives are flatter than the Japanese Steel Knives as the Japanese knives are ground up to 10 degrees on the both side of the edges hence forming 20 degrees.

But the German knives are ground up to 20 degrees on the both side so the angle of the edge forms 40 degrees.

The flatter edge can bear more abuse than thin edges hence despite cutting bones regularly the German steel knives will retain their edges for a longer period.

So which one is better?

Both of the two types are equally equipped in their spheres but to consider any of them to be better you need to think about your cutting purpose.

If you are cutting bones and tough food items every now and then probably a German steel knife will stay sharp longer but in case you are cutting fruits and vegetables daily then a Japanese knife will be appropriate for you.

However, if you want a durable blade then sticking to the Japanese steel is good for you though you will need to hone it frequently. The German Steel Knives are easy to hone because of their softer steel.

Now when you know all the benefits and downfalls of both of the knives, my final verdict will be to go with the knife that suits all your requirements.