German vs Japanese Knives: Similarities, Differences, Pros & Cons

If you are looking for the top styles of kitchen knives, you need to focus on mainly two options: German knives and Japanese knives. With each being the best at what it does, many things distinguish one from the other. However, they also share many similarities, so your choice will depend on what type of need you want your knife to serve.

Of course, deciding between a German knife and a Japanese-style knife is not always easy. There are many things to consider first, so you must make sure that you do your research and know precisely what the primary needs in your kitchen are. Let’s go deeper into comparing German vs. Japanese knives.

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When we talk about Japanese and German knives, we mainly refer to Western knives, which are either German-style or Japanese-style. These knives do not strictly follow the traditions of their place of origin. Instead, they are inspired by them.

While the most popular brands tend to manufacture their knives in Japan and Germany, respectively, they create their products by focusing on a more international audience. That means that they do not just focus solely on the dietary practices of the Japanese and German people.

Today, most knife maker brands tend to create knives that blend different techniques of knife manufacturing to create products that meet the needs of a wider audience. Most modern knives are crafted in such ways so they can have a greater span of utility. Moreover, many German brands also include Japanese-style knives and vice versa.

This global demand has led to many different-style knives having more similarities than differences. For example, a Western-style Japanese knife resembles a regular chef’s knife made from German brands.

Moreover, unlike the traditional Japanese knives that are honed only on one side of the blade (single bevel), Japanese-style knives are sharpened from both sides (double bevel), much like most Western knives, including German-style knives.


Of course, besides their similarities, they still differ in many ways regarding the function they serve, the technique used to create them, and the way they are used in the kitchen.

Functions & Metals

In terms of function, a Japanese-style knife tends to be extremely sharp. They are great for slicing or dicing vegetables, fruits, and fish. They can be easily cut precisely through several different types of food.

Japanese knives are usually made with carbon steel, which makes them harder. The more tough a blade is, the more vulnerable it is to chipping or bending. However, their distinctive sharpness is precisely because they are made with carbon steel and the fact that they are usually hand-refined. Their blades are also thinner and straighter, allowing sharp edges for more precision.

The main advantage of a German kitchen knife is that it tends to be durable and last longer. A common type of steel used efficiently to make this knife is stainless steel. Moreover-purpose tool can be great for slicing, chopping, cutting, etc. The reason behind its great versatility is that it is so durable. It can easily cut through more dense types of food like meat.

A German kitchen knife is made with a softer type of steel, which is responsible for its durability. It is also more corrosion-resistant, as rust is the most significant challenge for knife users. Unlike Japanese knives, German blades are usually refined with a machine. Their blades are also curved to allow the cutting of bigger chunks of dense types of food.

Based on the industry-standard Rockwell scale that tests a steel’s hardness, the metal used for a kitchen knife should be between 58-62 HRC. German knives use metals that, on average, are around 58 but are mainly lower. Metals such as carbon metal make Japanese knives score closer to 60 and 61.

Blades & Handles

Traditionally, Japanese knives have the end of their blade attached to the handle. This gives the knife less weight, especially at the side of the handle. Most of their weight is on the blade, which allows for better forward movements and more control by the user.

Unlike German knives, they also tend to have no bolster, which is the thick junction between the handle and the blade. Along with the type of steel used, this also factors into its general lightness in terms of its overall weight.

German knives typically have full-tang designs, meaning their blade continues well through the handle. The handle encloses the remaining steel in its center. This results in the knife having more weight and being sturdier.

What Are the Pros & Cons?


If you are looking for a knife with a very sharp edge, then a Japanese knife is exactly what you want. Japanese-style knives are explicitly designed to be the sharpest blades in your household. They are great for slicing precisely your food and allow for a clean release. They are perfect for cutting materials such as vegetables, fish, and other seafood. Moreover, if you hone them, these knives retain their sharp edges longer than others.

German knives are well-known for their durability. They tend to last a long time for most users, and if they are taken care of, they can still be functional after decades. Moreover, they do not require much effort for maintenance purposes. Thanks to their durability, they are also rust-resistant.

Price-wise, a German knife does not cost too much. Most knives have an average market price, and prices do not diverge much depending on your chosen brand. Furthermore, the fact that German knives can be used in many ways makes them an excellent investment for a household.


Unfortunately, the carbon steel that allows for the sharpness of Japanese knives makes them more brittle. You might easily bend or snap the top off if you are not careful while using a Japanese kitchen knife. You need to take extreme care of your knife to ensure that it will last for a long time. For that reason, a Japanese-style knife requires you to spend some time to perform the maintenance it needs, such as appropriate cleaning and the occasional honing.

You have to put more effort into using and maintaining your knife, so you cannot use it to cut anything. For example, you need a more heavy-duty knife blade to cut through raw meat so having a Japanese kitchen knife makes you have to purchase other types of knives, so you can do the tasks you cannot do with that. Depending on the brand, Japanese kitchen knives also tend to be slightly pricier than German ones, which can be a deal-breaker for those on a budget.

German knives do not have great sharpness-retention, which means their sharp edges do not last long. A German blade requires consistent honing as it can lose its cutting edge quickly due to its softer steel. Therefore, users will have to put more effort into regularly getting their knives back to form. This can disadvantage users who do not have the time to hone their knives often and want to cook their meals quickly.

German vs. Japanese Knives

As mentioned above, there are many things to consider before making a purchase. Most people value multi-purpose products more than products for specific uses. Others want specialized tools for each task for ultimate and precise performance.

Indeed, people who consider themselves culinary experts prefer a more comprehensive collection of kitchen knives and make sure to invest in them as they seek a multi-functional cooking experience. They also tend to be willing to invest their time in the appropriate effort to maintain their equipment’s top form.

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No matter what you choose, there are a lot of brands that offer high-quality knives of both styles. For German-style knives, Wüsthof, Zwilling, Messermeister, Güde, Mercer, and others, are some of the best brands that can provide you with durable kitchen tools, and they will last you for many years to come.

For Japanese-style knives, Yoshihiro, Shun, Sakai Takayuki, Global, Miyabi, and more, are great brands that explicitly produce knives with straight blades.

With the global market continuously expanding to include more groups of people of various backgrounds, the target audience’s needs keep changing. For that reason, knife manufacturers must develop new products that serve a wider group of customers, each with different expectations.

The good thing is that most companies today offer both the German and the Japanese styles, and most importantly, they offer knives with blended styles. By experimenting with their manufacturing processes, famous knife brands can create kitchen tools that bring advantages from various knife styles.

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John Siracusa

Cooking, for me, has always been an "art" infused with traditions. My career was inspired by Hell's Kitchen, the West Side of Manhattan, which boasts one of N.Y. City's best independent restaurant communities, along with Gordon Ramsay's no-nonsense approach towards always being your best.

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