Western vs Japanese knife geometry

Western vs Japanese Blade Geometry

Most knives sold today feature either Western or Japanese blade geometry, each deeply rooted in the culinary and knife-making traditions of their respective cultures.

Western knife culture

Cutting in slicing motion, using the weight of the knife
Preparation of large pieces of food; cutting on the plate
Most food is cooked
Taste is mainly created by seasoning
Focus on taste of food; presentation of lower importance
Cutting through /on bones
Cleaning in dishwasher
Storage in drawer

Robust, heavy and corrosion resistant blade

Japanese knife culture

Cutting in chopping motion, lifting the knife and pushing it down
Preparation of small pieces of food; cutting in the kitchen
Eating a lot of raw food: cutting = cooking
Taste is created by quality of ingredients and light seasoning
Taste of food & presentation are of equal importance
Bone-in meat seldom available in supermarkets
Dishwashers rarely used
Storage in knife racks

Thin, light and sharp blade

Subsequently, Western knives are typically heavier, with thicker and sturdier edges, and softer, less brittle steel. This results in the characteristic convex grind, which makes the blades more durable and forgiving in everyday kitchen tasks. However, while these knives are robust and can handle tough jobs, they tend to be less sharp compared to their Japanese counterparts and require more frequent sharpening to maintain performance.

Japanese knives are thinner, with thin geometries and harder steel, resulting in a straighter grind (except for single-bevel edges). This design allows for incredibly sharp blades that stay sharp longer. However, the trade-off is that these knives require more careful handling—both during cutting and when cleaning or storing—to prevent chipping, breaking, or corrosion.