https://www.professorshouse.com/should-i-buy-german-or-japanese-kitchen-knives/ Wed, 04 Jun 2025 02:46:23 +0000 hourly 1 https://www.professorshouse.com/should-i-buy-german-or-japanese-kitchen-knives/#comment-1063260 Thu, 24 Mar 2022 06:35:01 +0000 https://professorshouse.com/relationship-category/should-i-buy-german-or-japanese-kitchen-knives/#comment-1063260 Great article and introduction to Japanese knives, Joel 🙂 I would also add that many Japanese knives addressed for Western market have actually a ‘westernised’ blade – meaning, usually they are double bevel with octagonal or rounded handle, so it’s ambidextrous. The angle of a bevel in Japanese knives are also usually smaller than that of German knives. In typical Japanese knives where you have one bevel + handle shape such as D-shaped (so it’s either for left or right handed), the bevels are typically anywhere between 7 and 8 degrees. This allows to nicely slice through food, such as raw fish (sujihiki/yanagiba/deba knives), without damaging the cell walls, and therefore preserving the taste and texture.

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