German Vs Japanese Knives

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In todays video we're going to discuss the differences between German or European style knives, and Japanese style knives, and why you may want to pick one or the other!

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[philliphart]

I think it comes down to how conscious you want to be of cutting. If you want to enjoy the ritual, the process, etc, then Japanese knives are perfect because they cut at the highest level but require care of their steel and thought to avoid chipping. German knives are ideal for not thinking about the blade. It cannot retain its sharpness for long but it does not punish you for carelessness with water, acidity, or chipping.

[andresmaclean]

I agree with all these comments you made. In Argentina, we are still deceiving ourselves with the knives made in Solingen.

[attananightshadow]

I use both and being a butcher can say from experience that a hard edge is great for some circumstances if you know how to properly sharpen them.
A 60+ hardness knife will eventually dull and will take quality whetstones and sharpening that are likely beyond the average buyer of Japanese knives in North America to get back to the factory edge.

[devhxpg]

I have a Wusthoff classic ikon and it doesn't have the sharpening problem because the bolster is only towards the top.

[proterium]

Respectfully, this comparison has numerous flaws...
This video should be named more like "Machine Made Vs Handmade Quality Knives"
First of all, that knife design we know today as your typical "German knife" originally was popularized by Solingen craftsmen, in this day and age, however, this characteristic design pretty much became the epitome of mass produced machine made run-of-the-mill stamped stainless steel knife the making of which involves no human hands anymore. It is produced around the world by numerous countries in billions, so there is hardly anything "german" left in it. "Western" Knives displayed in this video at the right side are the perfect example.
However, if REAL HISTORICAL GERMAN KNIVES are concerned...
...and by "real" I mean 100+ year old heritage designs, carbon steel and traditional Solingen handicrafts, then we simply have to compare the poster-child of it, the *_Robert Herder 1922 series!_*
As everybody can research, there is a substantial difference between the historical German/Solingen design (as preserved by Robert Herder in form of their "Windmill knives") and what passes today as "german". The edge is pretty much as thin as your typical Japanese gyuto, and no, "Solinger Dünnschliff" or "Solingen thin grind" isn't a "copy" of the Japanese, it is much older than Gyuto and Santoku designs, so is the special polish called "Blaupließten".
*7:46* If we take a look at Herder 1922, we see that its bolster is much slimmer than modern day stamped bolsters, and it curves slightly upwards so stone sharpening can be applied without problems. For some hands-on proof, watch "Herder 1922 schärfen Chosera 1000/3000/5000". Basically, those modern day bolsters are nothing more than a dysfuctional mass production artifact, which doesn't have the fuctionality of its historical counterpart anymore.
*7:55* When you look at the example of the "bolster divot" in this video, it becomes apparent that it was created NOT by stone sharpening but rather one of those cheap modern "kitchen knife sharpeners" - which pretty much destroy your knives long term. If bolstered knives are worn down with sharpening stones, they lose their "belly" along the edge but leave no "divots" like shown here.
In a nutshell, this video shows how stamped mass produced knives "german style", which have been sharpened with "kitchen sharpeners" and honing rods only, are no match for modern day handmade or half-handmade Japanese knives. And with that I agree 100%. If actual _German_ knives are concerned, it should be a video comparing apples with apples, like *_Robert Herder 1922 series 10'' chef knife VS Masamoto KS_*
Now THAT would be a true Germany Vs Japan!

[krimsworld]

I would love to see at least one video on cutting techniques! I have a quick-powder santoku, and the choo-choo train is a MAJOR problem for me.

[christiantaboada]

There are many german knife models without a bolster that can be sharpened all the way in the same way as a japanese. Just saying

[KitchenKnifeGuy]

Nice video. Love the PIOTR knife block, but gear aside, a video which will help many understand the differences between the two.

[hskim]

What matters is who use knife. It is not whether German or Japanese. I am a professional chef. I prefer German over Japanese. German is all purpose. Japanese knife often cheap and break easily.

[Linus.kritisch]

Nothing new, but i really like your vids.
Greetings from Germany...with a thumb up

[etherdog]

The bolster problem when sharpening my knives is the biggest reason why I am shopping for alternatives. I am more than ready to pull the trigger on a Japanese petty knife with a flat profile and would like to set up a phone consultation to select one that meets my needs. Is that something you would entertain?

[AequitasVeritas]

Never thought about the bolster and sharpening 🤔 very useful information 🎉

[patrickkelly]

this guy surely doesnt know his knives...made heaps of untrue statements... stay away from his shop

[TheXeldrak]

But, why do you think, that the up and down chopping motion is more efficient? That is just an assertion you make without any evidence.

[GrantHendrick]

Thank you Gage. A very good video again!

[theredbar-cross]

Half bolster is better than either a full bolster or no bolster.
They're much more comfortable than no bolster, and they negate the issues of the full bolster. I wish more Japanese knives had half bolster, or at the very least would round off their spine and choil.

[jacko]

Pull/push is definitely superior to rocking as long as your knife is sharp. Like you said, some tasks like herbs make rocking more appropriate.
Good vid. I'm biased towards japanese knives and barely have experience with german or french. Would love to own a vintage carbon sabatier someday.

[slash]

German knives are good as well but the only thing i hate about it is that bolster that comes all the way down to the heel.

[edward]

great video bro, keep up the good work

[Dan-oypr]

hahaha i would have been disappointed if you guys didn't include that clip of Gordon snapping his knife when talking about flex