What's the Difference between German and Japanese Knives? - Gear

Product Description

Steel hardness impacts how well a blade can hold an edge. But the more durable option isn't necessarily the better one.

Standard chef’s knives are big and heavy because they evolved from Middle Ages daggers, which were designed for defense. It stabs fine, but how well does it handle standard kitchen tasks such as chopping and slicing? Our solution was to look toward Japan, where knives are based on the design of the featherweight samurai sword. Japanese knives are thinner and designed for the task at hand.

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