How to Choose a Chef's Knife: Japanese vs German
The short answer: for most home cooks, an 8-inch chef's knife is the one knife worth investing in. Choose a Japanese knife such as Shun if you want a light, very sharp blade for precise slicing. Choose a German knife such as Güde if you want a heavier, tougher blade that handles everything from herbs to squash and forgives a little rough treatment. After that, the right knife is the one that feels comfortable in your hand.
Japanese vs German chef's knives at a glance
| Japanese style (e.g. Shun Classic) | German style (e.g. Güde Alpha) | |
|---|---|---|
| Steel hardness | Harder: 60–61 Rockwell | Tougher: about 58 HRC |
| Blade | Thinner, lighter | Thicker, heavier, forged with a bolster |
| Edge | About 16° per side | Wider, sturdier edge |
| Feels like | Glides through food with little pressure | Solid, powerful, stable |
| Best for | Fine slicing, vegetables, fish, precise cuts | All-round prep, hard squash, bigger jobs |
| Sharpening | Holds an edge longer; best on whetstones | Easier to hone and sharpen at home |
Shun figures are from Shun's published specifications for the Classic line. Güde figures are for the Alpha series.
What makes Japanese knives different?
Japanese chef's knives are known for hard steel and thin blades. A Shun Classic chef's knife, for example, has a VG-MAX steel core clad in 34 layers of stainless Damascus on each side, hardened to 60 to 61 on the Rockwell scale and hand-sharpened to about 16 degrees per side. Each knife is handcrafted in Seki, Japan, a city with a long tradition of blade making.
Harder steel holds a fine edge for longer and lets the blade be thinner, so it slips through tomatoes, onions and fish with very little pressure. The trade-off is that a very hard, thin edge is less forgiving: twisting the blade, prying, or cutting through bone can chip it.
What makes German knives different?
German knives come from a long tradition centered on Solingen. Güde, a Solingen knifemaker, hand-forges each Alpha blade from a single piece of chrome-vanadium-molybdenum stainless steel, from the tip through the double bolster, in more than 30 manual steps. The blades are hardened to about 58 HRC.
Slightly softer steel is tougher, so the edge rolls rather than chips and is easy to bring back with a honing steel. The heavier, forged blade does more of the work on dense ingredients like winter squash, celery root and cabbage. Güde offers its Alpha knives with handles in olivewood, pearwood, oak and black Hostaform, so you can choose the look and grip you prefer.
Which chef's knife should you buy?
- You love precise, effortless slicing and will care for the edge: a Japanese chef's knife such as Shun.
- You want one rugged knife for everything: a German forged chef's knife such as Güde Alpha.
- You have smaller hands or a small kitchen: look at a 6-inch chef's knife, or a santoku, which is shorter and suits chopping vegetables.
- You often break down large produce or roasts: consider a 10-inch chef's knife.
Compare blades, lengths and handles across brands in our chef's knives collection.
How to choose the right length and handle
Length is about control. An 8-inch blade is the standard because it can handle a large onion or a melon while still feeling nimble. Hold the knife if you can: your index finger and thumb should pinch the blade just in front of the handle, and the knife should feel balanced rather than tipping forward.
Handle material affects grip and care. Wood handles such as olivewood or pakkawood feel warm and look beautiful but need hand washing and drying. Synthetic handles such as Hostaform are very durable and low maintenance.
What about steak knives?
Steak knives do a different job at the table, so it is worth choosing them separately. Laguiole en Aubrac makes its knives in France, with stainless steel blades hardened to about 58 HRC and handles in woods, horn and stainless steel. Like any good knife, they should be washed by hand. Browse more in our steak knives collection.
How to keep your chef's knife sharp
- Hone often with a steel or ceramic rod to keep the edge aligned.
- Sharpen once or twice a year, or when honing stops helping. Harder Japanese blades are best sharpened on whetstones. See our sharpeners.
- Cut on wood or soft composite boards, never on glass, stone or ceramic.
- Wash by hand, dry right away, and store in a block, on a magnetic strip or in a sheath.
Frequently asked questions
What is the best size chef's knife for home cooks?
An 8-inch chef's knife suits most home cooks. It is long enough to slice a large onion or melon and short enough to control easily. A 6-inch knife suits smaller hands or kitchens, and a 10-inch knife suits cooks who regularly break down large produce or roasts.
What is the difference between Japanese and German knives?
Japanese knives such as Shun usually use harder steel and a thinner blade with a narrower edge angle, so they feel lighter and cut with very little effort. German knives such as Güde use slightly softer, tougher steel and a heavier forged blade, so they tolerate tougher jobs and are more forgiving of rough use.
What steel and hardness are Shun Classic knives?
Shun Classic knives have a VG-MAX steel core clad in 34 layers of stainless Damascus on each side, hardened to 60 to 61 on the Rockwell scale. They are handcrafted in Seki, Japan, with a double-bevel edge sharpened to about 16 degrees per side.
How are Güde Alpha knives made?
Güde, a knifemaker in Solingen, Germany, hand-forges each Alpha blade from a single piece of chrome-vanadium-molybdenum stainless steel, from the tip through the bolster, in more than 30 manual steps. The blades are hardened to about 58 HRC.
Can I put a good chef's knife in the dishwasher?
No. Dishwasher heat, detergent and knocking against other items dull the edge and can damage wooden or composite handles. Wash the knife by hand with warm soapy water, dry it straight away and store it in a block, on a magnetic strip or in a sheath.
How often should I sharpen a chef's knife?
Hone the edge regularly, as often as every few uses, to keep it aligned. Sharpen, which removes metal to create a new edge, when honing no longer brings the knife back, typically once or twice a year for home cooks. Japanese knives with harder steel are best sharpened on whetstones.
Not sure which knife fits your hand and your cooking? Email customerhelp@kitchen-universe.com and tell us what you cook most.