
Choosing a knife is a very important point when cooking. In particular, many people are unsure whether to choose a Western knife or a Japanese knife. In this article, we will clearly explain the differences between Western and Japanese knives, the materials used for each, and which one is right for you.
1. What are Western knives?

Western knives are knives made based on the Western cooking style. They are generally double-edged and can handle a variety of ingredients, making them versatile knives that are widely used in home and professional kitchens. Particularly representative knives include the chef's knife (gyuto) and paring knife. Western knives are characterized by their versatility and are suitable for cutting meat, fish, and vegetables.
2. What are Japanese knives?

Japanese knives are traditional knives made based on Japanese culinary culture. They are characterized by their single-edged design and require extremely sharp cutting edge. There are many specialized knives for different purposes, such as yanagiba knives, deba knives, and usuba knives. Japanese knives are ideal for delicate tasks such as cutting sashimi, and for cutting that emphasizes the beautiful appearance of Japanese cuisine.
3. Differences between Western and Japanese knives

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Blade shape and angle : Western knives are double-edged (symmetrical blades) and are easy to use and versatile. On the other hand, Japanese knives tend to be single-edged and are excellent for delicate processing of ingredients. The single-edged design allows for a more precise cutting edge.
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Materials used : Western and Japanese knives are generally made of stainless steel or carbon steel. Stainless steel knives are rust-resistant and easy to maintain. On the other hand, carbon steel has excellent sharpness but rusts easily, so maintenance is important. Traditional blue paper steel and white paper steel are often used for Japanese knives, while molybdenum steel and high carbon stainless steel are often used for Western knives.
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Ease of maintenance : Western knives are often made of stainless steel and are relatively easy to maintain. On the other hand, Japanese knives are often made of carbon steel, so care must be taken when caring for them after use. It is best to dry them thoroughly after use and store them with oil.
4. Which should you choose?
Western and Japanese knives each have their own advantages, and which one you choose will depend on your cooking style. If you cook a variety of dishes on a daily basis, we recommend Western knives, which are versatile and easy to maintain. On the other hand, if you mainly cook Japanese food or want to focus on detailed work, Japanese knives are more suitable.
summary
Both Western and Japanese knives are excellent choices. Understand the characteristics of each and choose the knife that best suits your cooking style and purpose. Enjoying choosing a knife will make cooking even more enjoyable.