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Old 01-04-2016, 03:32 PM   #1
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German vs Japanese Knives

Not wanting to start a war, just wondering what you all think of these two style knives?

I'll start by saying I much prefer the German style, I like the heft and weight better than the lighter Japanese knives. I realize that the Japanese use harder steel which holds an edge better but that has never really been an issue for me.

Appreciate all input.

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Old 01-04-2016, 03:36 PM   #2
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I'm partial to German style as well because that's what I'm used to. My uninformed general impression of J knives is That they require more care to keep them in good shape.
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Old 01-04-2016, 04:03 PM   #3
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Originally Posted by Andy M. View Post
I'm partial to German style as well because that's what I'm used to. My uninformed general impression of J knives is That they require more care to keep them in good shape.
They do tend to chip easier because they are very hard. Personally I don't mind a little maintenance keeping them shape for what I get in return.
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Old 01-07-2016, 03:41 AM   #4
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I roll all Japanese, all day every day.
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Old 01-07-2016, 07:01 AM   #5
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Although I used German style knives for many years, I now prefer the Japanese style blades. They're so extremely sharp I find them to be completely effortless to use. And I've had no more problem with chipping or maintenance than I've had with any other knife.
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Old 01-07-2016, 08:30 AM   #6
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Originally Posted by Rob Babcock View Post
I roll all Japanese, all day every day.
I agree. I have both in my blocks. Japanese cut effortlessly with little pressure needed. Stay sharp longer. No so German steel knives.
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Old 01-07-2016, 04:22 PM   #7
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For everyday use I would go with the German style knife's. Japanese knife's have a different degree of angle and some only have one edge. Also they are left and right handed!

Here is a photo of the honed edge>



And a pic of the back edge.

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Old 01-12-2017, 05:28 AM   #8
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I'm on the fence on this one. Absolutely love my Japanese blades, I send them to a knifemaker for sharpening and can cut tomatoes paper thin.
Once I got used to a single sided edge my cutting became incredibly accurate.
I at one point used my Yanagiba for majority of my cutting.
That said, I love my Wustoff Classic Carving Knife, Victorinox Pairing Knife and vintage Solingen Butchers knife.
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Old 01-12-2017, 12:11 PM   #9
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Any good quality, properly sharpened knife will cut tomatoes paper thin. My Wusthof Classic 10" chef does, and even the Chicago Cutlery 8" chef that I got from my mom's kitchen after she passed does.

I've never owned a Japanese knife, but I can't really see that I would benefit from it. I have nothing against them, but for what I do I like my German style knives.
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Old 01-12-2017, 11:06 PM   #10
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I've never had a Japanese knife; only German and old American. I find I have to steel and sharpen them often in order to get the results I see other people have. Well, as far as effortless cutting goes, which translates to sharpness.

I've been meaning to ask a knife maker friend/celebrity who uses old American steel and Japanese techniques to make me a good chef's knife. It's all about the shape, though. I like a lot of weight in the tip, and a lot rock in the shape of the blade. In other words, I hate santokus.
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