German, French, Japanese knives... What to choose?

Japanese kitchen knives have nothing to do with European knives, mostly German and French. The differences are mainly related to the steel used, the thickness of the blade, the sharpening technique, but also the shape and composition of the handle. Here are some elements of clarification:

• Steel : In general, Japanese knives are made from a harder steel than European knives (58 to 66 degrees Rockwell for Japanese knives versus 54-58 for European knives). But the harder the steel, the more fragile the blade. A Japanese knife will therefore be more easily damaged when in contact with a hard element or food.
• Blade thickness : The blade of a knife is thick and gradually thins towards the cutting edge. The thinner the blade, the sharper it is, but also the more fragile it is, which is the case for Japanese knives. Their forging techniques are generally complex and allow them to create multi-layered blades (Damascene) renowned for their finesse and precision, but which require more care in use and maintenance.
• Sharpening : The harder the blade, the more complex its sharpening is. A European knife is easier to sharpen yourself but sharpening must be done more often: the blade is less thin, so it offers more resistance.
• The handle: Japanese kitchen knife handles are often made of wood with an always identical shape. The grip of a Japanese or European knife will therefore be different. It's a question of preference!

The world-renowned sharpness of the Japanese knife also makes it a particularly fragile object. Particular care in use and maintenance is necessary to maintain the sharpness of the blade.
The sharper angle of Japanese knives provides an exceptionally clean cut, but also makes them more delicate and therefore less versatile. Japanese knives are therefore reserved for precision cutting and are more fragile to handle and more complex to maintain.

European knives, particularly French and German, combine know-how, quality, sharpness, but also precision and robustness, ergonomics and versatility, and are perfect for everyday use! Simple and good! They too have their own little specificities, including:

• Blade shape : German knives typically have a thicker, sturdier blade, with a continuous curve toward the tip of the blade. This design makes it easier to chop and cut tougher meats. French knives often have a thinner, sharper blade, with a curve that stops near the tip of the blade. This makes them better suited for precision tasks, such as cutting vegetables and fish.

• Blade Angle: German knives typically have a wider blade angle, making them more durable but sometimes a little less sharp. This can be advantageous for heavier-duty tasks. French knives tend to have a sharper blade angle, providing a cleaner cut, but this can make them less suitable for tasks requiring a sturdier blade.

• The Handle: German knives often have more robust and ergonomic handles, providing a comfortable grip. These handles are sometimes full, adding weight to the knife. French knives often have lighter handles, sometimes ergonomically designed, but with particular attention to the balance between the blade and the handle.

• General Use : German knives are often considered versatile, suitable for a variety of kitchen tasks, including heavier work. French knives are often favored for finer, more delicate tasks, such as precise cutting of vegetables and fish.

• Manufacturing Techniques: German knives are often forged from a single piece of steel, making them strong and durable. French knives may be forged or stamped. Forged knives are generally considered higher quality, but can be more expensive.

Simplicity and efficiency, robustness and precision... The European knife therefore offers a multitude of possibilities and uses, which makes it ideal for everyday cooking!