Single-Edged or Double-Edged?

One of the most common differences between Japanese and Western kitchen knives is the difference inblade structure. The basic structure of Japanese kitchen knives is asingle-edged bladewith a blade on only one side, which is attractive for its good separation from the food and beautiful cutting edge without crushing the cross-section. For this reason, Japanese knives are now widely used mainly by professionals in the field of Japanese food preparation, where delicate cooking is required.

On the other hand, Western kitchen knives are basicallydouble-edged. While single-edged knives have a beautiful cross-section, they have the disadvantage of making it difficult to cut straight. However, Western kitchen knives have blades on both sides, so they are easy to handle with balanced force.

Although Japanese kitchen knives are single-edged and Western kitchen knives are double-edged, there are alsodouble-edged Japanese kitchen knivessuch as rape-cutting knives. There are also double-edged kitchen knives that are generally classified as Western kitchen knives, such asJapanese Santoku knife,Japanese Gyuto knife, andJapanese Petit knife, which are also classified as Japanese kitchen knives.

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Difference in Handle

Another difference between Japanese and Western kitchen knives is the way the handle is fixed. Japanese kitchen knives have a handle that holds the base of the blade (the core), and the handle is usually interchangeable.
On the other hand, Western kitchen knives sandwich the core of the blade between the handle and the handle and fasten it with rivets.

Western Kitchen Knives of Disposable Culture/ Japanese Kitchen Knives of Sharpening Culture

When comparing the characteristics of Japanese knives with Western knives, a clear difference can be seen depending on the cooking method.

Western knives are typically double-edged, which requires them to be sturdy in order to efficiently cut through meat. Since many dishes involve stewing meat, the cut of the meat doesn’t need to be delicate. The role of Western knives is to cut meat vigorously, even with bones, and they were considered consumable items that could be discarded if the blade chipped.

In contrast, Japanese knives are designed to meet the demands of delicate Japanese cuisine, requiring sharpness. Japanese kitchen knives are known for their ability to cut without crushing the cells of the food and for creating a beautiful, clean cut surface. Japanese people are particularly sensitive to the flavor and texture of sashimi cut with a sharp knife.

Many Japanese knives are single-edged, which is ideal for producing a beautiful cross-section of the ingredient. To maintain their sharpness, regular maintenance is essential.

The act of cherishing a single kitchen knife like a sword and sharpening it to maintain its sharpness is a unique characteristic of Japanese kitchen knives.