A Japanese knife generally offers a thinner blade, a harder steel and a sharper sharpening angle: it cuts with great precision, but it needs more care. A European knife is thicker, slightly softer and more forgiving: it copes better with knocks and is easy to maintain. The right choice depends on what you cut, how you work and how much time you want to spend on upkeep.
The main differences between the two schools
Thickness and geometry
Japanese blades are often thinner, from spine to edge. They enter the food with very little resistance, ideal for vegetables, fish or clean cuts. European blades, being thicker, are more robust with hard foods and varied use.
Steel hardness
Many Japanese knives are rated at around 60 HRC or more, while European knives are often a little lower. A harder steel keeps its edge longer, but it is more sensitive to knocks and twisting. To understand what sets the main steel families apart, read our guide Stainless, carbon or Damascus steel.
Sharpening angle
Allow around 15° per side for most Japanese knives, around 20° for most European ones. A narrower angle cuts more finely, a wider angle holds up better.
Shapes and cutting motion
The European chef's knife has a curved belly that invites a rocking motion, with the tip resting on the board. The flatter Japanese santoku lends itself more to a forward and downward cut, like the nakiri, the vegetable specialist.
The Japanese knives in our selection
Kai Shun: the Damascus reference
The Kai Shun Classic White 702W santoku pairs a 32-layer stainless Damascus with a 61 HRC VG-10 steel core, with a hand-sharpened edge and an 18 cm blade. A highly precise piece for anyone who cooks a lot of vegetables.
Kasumi: the Japanese chef's knife
The Kasumi Damascus chef's knife, with a 20 cm blade and a 61 HRC VG10 core, is an excellent main knife for those who prefer the chef's shape to the santoku.
Global: the easiest Japanese knife to live with
The Global G-02, with a 20 cm blade in Cromova 18 stainless steel rated at 56 to 58 HRC, combines Japanese fineness with a more forgiving hardness. Its all-metal design, recognisable at a glance, makes it a good link between the two schools.
The European knives in our selection
Victorinox: the professionals' tool
The Victorinox 7.7123.20 chef's knife, with a stainless blade and nylon handle, is a reliable, easy-to-maintain knife designed for fine chopping. To try the Japanese shape without changing your habits, the Victorinox 7.7323.17G santoku with a 17 cm hollow-edge blade sticks less to food.
Opinel: Savoyard simplicity
The Opinel Intempora set of 3 knives offers full-tang blades in Sandvik 12C27 stainless steel and water-resistant handles. An excellent starting point for equipping a kitchen.
Find all the brands in our Kitchen knives collection.
Which to choose for your profile?
- You are starting out or cooking for the family: a European knife, robust and forgiving, or a Global for a first taste of Japanese knives.
- You cook a lot of vegetables and fish: a santoku or a Japanese chef's knife will give you remarkable precision.
- You bone meat, cut squash or hard foods: keep a European knife for these tasks and reserve the Japanese one for fine cuts.
- You love beautiful objects: Japanese Damascus combines performance and aesthetics.
Care suited to each school
With a Japanese knife, avoid bones, frozen food and glass or stone boards; prefer a wooden or synthetic board and a water whetstone. A European knife readily accepts regular passes on a honing steel. In both cases: wash by hand and dry immediately. All the steps are detailed in our guide Caring for and sharpening a knife, and the equipment in the Sharpeners collection.
Frequently asked questions
Is a Japanese knife sharper than a European one?
It often is when new and stays sharp longer, thanks to a thinner blade, a harder steel and a sharper angle. In return, it is more sensitive to knocks.
Santoku or chef's knife: which to choose?
The shorter, flatter santoku suits straight cuts and vegetables. The chef's knife, with its curved belly, is ideal if you like the rocking motion. Both are very versatile.
Can you use a honing steel on a Japanese knife?
A standard steel honing rod is not recommended on very hard blades. Prefer a water whetstone or a suitable ceramic rod, following the manufacturer's recommendations.
Can Japanese knives go in the dishwasher?
No, and neither can European ones. Heat, detergents and knocks damage the edge and the handle. Wash them by hand and dry them straight away.
How many knives do you need to cook well?
Three are enough for the essentials: a chef's knife or a santoku, a paring knife for small tasks and a bread knife.
Knives are sold only to customers aged 18 and over.