The German blades and the new coming Japanese blades! While both knife-making countries have their own rich traditions and heritage, they both have very respected reputations as being both best knife-making nations in the whole world.
Japanese Kitchen cutlery is only now beginning to be respected as German kitchen knives, but there are a few features of the former which are inherently superior to its European counterpart.
If you are interested in reading more about ‘Japanese Knife & equipment‘ (which is also known as ‘เรียนทำอาหารเกาหลี‘ in The Thai language) then you can browse online websites.
Geometry – The geometric differences between German and Japanese blades are important, and can definitely change a blades functionality and feel in the hand. German chef cutlery is a lot fuller in the bottom of the blade and it follows that the knife’s blade has more angle to it and that it is cut is less precise than a straight bladed Japanese Usuba, as an example. The Japanese Gyuto relies on German chef knives but is not as full in the bottom of the blade compared to the German knives are.
Blade Material – Another variation in both kinds of cutlery are the substances that the blades are made from. Western steel will be softer than Japanese, and the knives have a tendency to be considerably thicker with blades designed to withstand heavy usage and chopping of meat that is rough. With this note, Japanese swords are much thinner and stronger and are much better at cutting edge than western knives! To compare steel hardnesses between the two, western knives are rated around 54-56 Rockwell, while Japanese knives get up into the 65-67 Rockwell range!
Categories: Health and Fitness