Western vs. Japanese Knives: What Are the Key Differences?

When it comes to choosing a kitchen knife, a particular question looms large: What is the difference between a Western knife – a German knife, in particular – and a Japanese knife?

While many chefs and home cooks will vouch for the merits of one style over the other, we believe both have distinct advantages, as they are both the products of different culinary traditions. While Western knives prioritise versatility and durability, Japanese knives prioritise precision and finesse. A useful way to think about it is comparing the difference in German cuisine and Japanese cuisine – a robust German knife is excellent for cutting meat and hard root vegetables for a roast dinner, while a more delicate Japanese knife excels at cutting fish and thin slices of ginger for sushi. Both cuisines are more varied than these examples, of course, but it’s helpful to think of Western versus Japanese knives on this scale – with ‘hard-wearing’ on one end and ‘ultra-refined’ on the other, and plenty of variation in between.

Whether you are a seasoned cook or just starting to build your collection, understanding the key differences between Western and Japanese knives can help you determine which knives are right for your particular needs. We’ve broken it down into three essential points.

The edges of Western knives are ground into a broad V-shape called a flat grind, with an angle that is between 14-20°. The metal is also thicker – typically 3mm at the spine, down to 2mm near the blade’s edge.

Japanese knife blades, in contrast, are ground into a narrower V-shape (convex taper grind), with an angle that is 15-16°. There is less metal on its body – typically 2mm at the spine, down to 0.75mm near the blade’s edge.

This makes Japanese knives feel sharper, lighter, and more effortless to use – but more delicate than Western knives, which are heavier and less precise. However, Western knives are less likely to chip if used carelessly.

Western knives are higher in chrome than Japanese knives, which means the molecules are slightly larger. On the Rockwell scale of metal hardness, Western knives tend to fall between 56-58. They often contain just a single layer of metal.

Japanese knives, in contrast, have more carbon than chrome, which means the molecules are smaller. On the Rockwell scale, Japanese knives tend to fall between 61-64. In order to minimise rust – which high-carbon knives are more prone to developing – most Japanese knives have a hard core of high-carbon steel, surrounded by thinner layers of soft steel for durability.

The higher chrome content and softer steel of Western knives make them more hard-wearing and chip-resistant than Japanese knives. It doesn’t mean that Japanese knives are not durable – just that they need a little more care and maintenance, such as being careful not to cut meat bones or frozen vegetables. (Our tips on Japanese knife care cover all the basics on how to ensure blade health.)

While Western knives can be sharpened with stainless steel pull-through sharpeners and steel rods, Japanese knives need to be sharpened with ceramic whetstones.

This is because Western knives are made of softer metal that can withstand the abrasion of a pull-through knife sharpener. (However, using a pull-through knife sharpener will shorten the lifespan of all knives including Western knives, as it forces a lot of metal to shed. It is much better to use a whetstone for Western knives and Japanese knives alike.) Stainless steel sharpening surfaces, like diamond sharpening rods or honing rods, work on Western knives because they are harder than the steel of Western knives – and can therefore grind and re-align the blade’s edge. They are not as effective on hard, high-carbon Japanese steel.

Ceramic – the material on most whetstones, including the discs of rolling knife sharpeners like the HORL 3 and HORL 3 Pro – are suitable for sharpening all knives, especially Japanese knives, because it is a harder material than stainless steel.

In summary, you can sharpen Western knives with any knife sharpener, including whetstones. But when you sharpen a Japanese knife, you can only use a whetstone.

Western knives are more hard-wearing and versatile than Japanese knives, but Japanese knives are more precise and feel effortless to use. We believe that both styles belong in an avid home cook’s kitchen, and used for different tasks. For example, a Japanese knife would be excellent for chopping onions, cabbage, and carrots, while a Western knife is perfect for carving a chicken. You can still use a Japanese knife for the latter, but you just have to be more vigilant and make sure to avoid sudden impact with a hard ingredient.