Japanese steel knives and German steel knives have different characteristics, and it is commonly believed that Japanese steel knives tend to retain sharpness for a longer time compared to German steel knives. However, it's important to note that the sharpness and edge retention of a knife depend on various factors, including the specific type of steel used, the blade construction, the hardness of the steel, and the individual knife's design and craftsmanship.
Japanese knives often use high-carbon steel, such as the popular VG-10 or AUS-10 steel, which are known for their exceptional sharpness and edge retention. These steels can achieve and maintain a very fine, precise edge, allowing Japanese knives to excel in tasks that require precise cutting and slicing, such as preparing sushi or sashimi.
On the other hand, German steel knives, like those made by companies such as Zwilling J.A. Henckels or Wusthof, typically use a softer, more durable stainless steel. German knives often have a thicker blade and a more robust construction, making them well-suited for heavier tasks, such as chopping, slicing through tough ingredients, or working with bone-in meats.
While Japanese knives may have an edge in terms of initial sharpness and edge retention, they tend to be more delicate and require proper maintenance and care to preserve their sharpness. German knives, while they may require more frequent sharpening, are generally known for their durability and ability to withstand heavy use without chipping or breaking.
Ultimately, the choice between Japanese and German steel knives depends on personal preference, the specific tasks you'll be performing, and your maintenance and sharpening routine. Both types of knives have their strengths and are highly regarded in the culinary world.