JAPANESE STEEL VS GERMAN STEEL COMPARISON
When searching for the best kitchen knives one of the first decisions to make is whether to opt for Japanese Steel or German Steel. Taking into account the Rockwell Hardness Scale, the origins of the steel, the blade angle, it can be a bit tricky to know where to start. Whether you choose to go with Japanese Steel or German Steel, it’s important to note that one is not necessarily better than the other. It all comes down to use and preference.
Take a look at our comprehensive guide to help you find the best kitchen knife for you.
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Dimensions: 1050 x 700
Please add images of Japanese and German knives with callouts listed below (use iD3, Black Sam or Damashiro for Japanese. Use iconiX or WGS for German). Refer to this example
Japanese Steel feature points:
- Ice hardened
- Twice Sharpened
- Quality Japanese Steel sourced from Chuo-Ku, Chiba, Japan
- Blade angle 15-20 degrees
- Forged steel
- Metal handle
- Lighter weight kitchen knife
- Hollow weighted handle
- Japanese 420J2 Steel
- 53 HRC
- Slightly softer steel requiring more frequent sharpening
- Softer steel makes it easier to sharpen than German Steel
- Cuts through finer food easier thanks to the thinner blade
- Designed to be universally suitable for home cooks and professional chefs, as well as left and right hand users
German Steel feature points:
- Ice hardened
- Twice Sharpened
- Premium quality German Stainless Steel sources from Dillenburg, Germany
- Blade angle 15-20 degrees
- Forged steel
- Triple riveted
- Polymer handle
- Heavier weight kitchen knife
- Full metal tang solid handle
- German 1.4116 steel
- 55 HRC
- Harder steel requires less sharpening
- Harder steel makes it slightly harder to sharpen than Japanese steel
- Ideal for cutting through tougher meats and vegetables thanks to the thicker blade
- Designed to be universally suitable for home cooks and professional chefs, as well as left and right hand users
Technical Term Glossary
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HRC - ROCKWELL HARDNESS SCALE Measures how much of a dent/mark a diamond point can make in the metal with a measured amount of weight. The smaller the mark the harder the steel. A good kitchen knife will measure from 52 to 55. |
ICE HARDENED To increase the hardness of the metal blade the steel is put through an ice tempering process |
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FULL TANG HANDLE When the metal blade extends through the handle allowing for increased force and leverage when cutting. |
BLADE ANGLE Blade angles can vary in degrees with 15-20 degrees being the most versatile. |
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TRIPLE RIVETED The best way to secure the polymer handle parts to the full tang handle. |
ONE-PIECE SEAMLESS STAINLESS-STEEL HANDLE Stainless steel handles are the most durable of all handles, as well as the most sanitary. They are weighted to create balance in the middle of the knife |
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TWICE SHARPENED The blade is sharpened twice during manufacturing increasing sharpness by 10%. |
FORGED STEEL Forged blades may offer increased toughness and stability than stamped knives. |