In this article, we will help you understand the two main categories:

  • European knives: Universal, durable, familiar.
  • Japanese knives: Specialized, sharp, graceful.

1. Steel:

  • Europe: Uses softer steel (54-58 HRC). Knives are easier to sharpen, but they dull faster.
  • Japan: Harder steel (59-64 HRC). Holds an edge longer, but more fragile.

2. Sharpening:

  • Europe: Double-sided (20° per side). The blade is thicker, suitable for different products.
  • Japan: Single-sided (15°). The blade is thinner, ideal for precise cutting.

3. Shape:

  • Europe: Universal models. Chef's knife, bread knife, santoku, vegetable knife.
  • Japan: Specialized models. Santoku, deba (for fish), yanagiba (for fillet), nakiri (for vegetables).

4. Handle:

  • Europe: Ergonomic, made of wood, plastic or steel.
  • Japan: Traditional, wooden. Lightweight, but may be uncomfortable for some.

5. Price:

  • Europe: Wide range of prices, from budget to premium.
  • Japan: Generally more expensive due to more labor-intensive production.

Which type of knife to choose?

  • European: Suitable for beginners, versatile, practical.
  • Japanese: For experienced users who value sharpness and precision.

Important:

  • Not all knives in the category are the same. Study the characteristics of a specific model.
  • Think about your needs, work style and budget.
  • Don't be afraid to try something new!

We hope this article has helped you understand the differences between European and Japanese knives.

In the online store https://osakahamono.com.ua/en, you will find a wide selection of knives for every taste and budget.

Come to us and we will help you choose the perfect knife for your kitchen!