What’s the difference between Japanese knives and European?

Though they are often called French knives because of their French origins, not all French knives can be considered to be French. Germany is well-known for its knife manufacturers. Japanese food has become incredibly popular worldwide. This includes their unique style of best cutting board for japanese knives

But what makes these knives so different? Different types of knives are needed to properly prepare different food. However, even the chef’s knife – the ultimate kitchen workhorse – can come with a number of variations.


European-style knives are typically heavier than Japanese knives. This is a great advantage for French-trained cooks. A good German knife or French knife is ideal for cutting through hard or bony food. French knives were originally used to separate large pieces of meat.

Japanese knives are usually lighter and more elegant. They can make fine cuts, even complicated cuts. Professional chefs are able to avoid fatigue even if they have to do a lot more prep work. However, strength often comes at a price. Many a chef who isn’t careful has caused serious damage to a Japanese knife when he used it for too rough a job.


The metal section connecting the blade to handle is called the bolster. The bolster helps balance the knife and provides strength to any weak areas.

European-style knives have the bolster running from the spine of your blade to your heel. The result is a good finger guard and a solid but ungainly heel. It also increases the knife’s overall weight.

The bolster on Japanese-style knives is an extension of a handle and is made of solid metal. You can trim the blade to the heel of your knife, making it lighter.


There are many variables that affect the size and shape of handles. European knife makers are developing knives with more ergonomic handles. Japanese knifemakers are increasing their export focus and creating knives in a more European style. This is a traditional truth.