What is the difference between Japanese and Western knives knife?
Fortunately, both lines are world-class style and functionality. Stand out are combined according to ancient methods with modern techniques. We will probably never know what is best, if not go into details of their most prestigious honor - the blade. While one component of a good knife is made of steel, the steel is not enough. You have to consider the decision making process, the tradition and the general trends ofAble to define the cutting edge and ability.
The steel
In general, using Japanese steel knives harder than their Western counterparts. They are incredibly lightweight with a good geometry and good balance. These knives bring a very sharp edge, strength and function of the margin scored near the very high-end diameter, 62-64HRC. They are sharpening sharper and better known and with almost no downside. As Japanese knives have thinner edges, have farbetter known as a publisher.
For comparison, the Western knives are made of softer steel, which usually clocks in 54-56HRC, has a hardness less than Rockwell scale. This makes the knife more robust and Western heavy with thick edges, which can withstand repeated use and extended. However, although lower hardness also means easier sharpness, edge slightly shots 64HRC 56HRC splinter. In addition to the rolls and dimples in the blade dull blade can be even more with continued use. Top-end models gocontinue to 67HRC.
Sharpening the edge
The average western edge of a knife is on the order of 40 to 50 degrees, while the Japanese knife on a corner lot thinner than about 30 degrees or less sharp, so that the angle of the blade very sharp. Some Japanese knives can take between 6 and 8 degrees, the angle of the blade can be sharpened even thinner than normal razor.
Design
The mixture of both traditions in the world was beautifully designedand functional kitchen knife. In traditional Japanese style handles are marked with and without single-blade rounded grip, making the knife for some horizontal tasks, but now we can see Western-style knives Japanese Western-style handles and double-edged blades. We are already seeing more ergonomic blade sharp and versatile enough to meet different needs compared to traditional forms of the knife handle average Japanese or Western.
Price
Price wise, I think it's a misunderstandingthat Japanese knives are very expensive. If you look at the prices of spare standard European, Asian and Western decision-makers, using traditional Japanese knives harder than steel and usually have the widest range of specially designed knife takes the idea that often look better and are very expensive. Since different approach from other knives in the nature, function and power is, is only consistent that the price comes with all the nature of the knife.
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