KotiChef

Chef's knives broadly fall into two design philosophies: Western and Japanese. These reflect different culinary traditions and ingredient preparation needs. Western knives, like the French or German chef's knife, typically feature a pronounced curved edge that facilitates a rocking motion for herbs and vegetables. Japanese knives, including the popular santoku, generally have a flatter edge designed for up-and-down chopping with minimal rocking.

The Western chef's knife typically features a pointed tip for precision work, a curved belly for rocking cuts, and a relatively thick spine that provides weight and durability. The santoku (meaning "three virtues" for its proficiency with meat, fish, and vegetables) has a sheepsfoot design with a straighter edge, thinner blade, and often features scallops (called granton edges) to prevent food from sticking to the blade.

The differences extend to the materials used. German steel typically has a hardness of 56-58 on the Rockwell scale. This relatively softer steel is more flexible, resistant to chipping, and easier to sharpen—but requires more frequent sharpening. Japanese steel often ranges from 60-63 Rockwell, creating a harder edge that stays sharp longer but is more brittle and can chip if used improperly.

Handle designs also reflect different philosophies. Western knives typically feature full tangs (the metal of the blade extends through the entire handle) with riveted handles for durability and weight. Japanese knives often use partial tangs with lighter handles, creating a more blade-heavy balance that facilitates precise cutting but may feel unfamiliar to those used to Western designs.

Neither approach is inherently "better"—they're different solutions to the same fundamental problem of efficient cutting. Your choice should depend on your cutting style, typical ingredients, and comfort preferences rather than marketing claims about superiority.