German vs. Japanese Knives?

Western Style, German vs. Japanese Knives
East vs West?

First I want to clarify, by Japanese knife I do not mean "santoku," "usubi" or japanese shaped knife blades. Most of these companies produce a larger number of knives shaped with a classic "french," or "chef knife" style of blade. Suisin Inox and Misono UX-10 are excellent examples of japanese made knives in addition to the popular kershaw shun knives.

Japanese knives: Beauty and form.

They often have a higher rockwell rating or (HRC) which means the blade will stay sharper longer. However, with this increased hardness comes a more brittle blade. These knives can chip or break if dropped on the floor, should not be cleaned with conventional dish detergents. These knives require a much higher level of maintenance and skill in care than their german equivalents. For a casual home cook, this knife will present more of a burden than an asset. For a knife enthusiast or a more serious cook with an eye for japanese asthetics this knife will probably be a better fit.

Did I mention prices?
9 times out of 10 you will pay more for a japanese knife


German knives: durability and functionality

On the other hand are much more durable in general. Wusthof's composite handle can withstand an occasional pass through the dishwasher. A good knife should not be washed in the dishwasher because the steam cycle can damage the handles and wear down the knife. A japanese knife should NEVER be washed in the dishwasher.