You are looking for a brand new knife, find and effect two types of knives: German and Japanese. In addition to the two types of knives, there are other types Many different. The Japanese people and everything else is influenced by the richness of the culture. Two types of activity depend on it, which are carried out by the most common ones, while maintaining the dignity of the concept. Let’s see what you can find in the Japanese article VS knife – German knife :
- Presentation of a Japanese knife against a German knife
- History / History of the Japanese and German knife
- General Characteristics
- Detailed comparative table
- Informative information
- Last words from the editor
Japanese knives
The Japanese have shown that the use of the instrument is beneficial for one, but above all, and in general offers different possibilities for different aspects. As a country with long traditions, they have built up hundreds of years of knowledge and experience and refined them to perfection. This information is mainly passed on to the elite of the state’s front industry, who are happy to meet the many people of this country.
The history of the Japanese knife
The Japanese make the techniques they have developed with more than 1000 pieces and for the production of the katana. In 1850 craftsmen started producing knives instead of episodes. He spoke to a truck when Commodore Matthew Perry’s steamship anchored in Edo Bay (now Tokyo). There he asked the emperor to open the long isolated Japanese ports for Western trade.
But it was only after the Second World War that the Japanese knife industry really began its great journey. After the Second World War, the State and General MacArthur occupied Japan and General MacArthur with a break in the production and possession of Katana. The ban on a mandatory large number of highly qualified professionals to devote themselves to the production of kitchen knives. The ban on the production of swords from the first level to the seventh level later, and the fact that there is a restriction on production, is not significant because catantans are not produced in the same way as the main chaos of the year. Nevertheless, the heritage and exceptional finesse of the katana still lives on in the heart of the kitchen, despite the fact that more than 1200 years have passed.
Common characteristics of the Japanese knife
Japanese knives generally contain no staples. The large hinge between the handle and the blade of the knife is called the lock. I will provide a transition that will overcome the paralysis and strengthen the country. Because the blade is also heavier than the handle, the bolster provides better balance and control over the use of the knife. The course of the Best Japanese Knives depends on the choice of the maker. The Pliers is the part that relieves the blade on the handle. Japanese professional knives usually contain hidden or partial fishing rods.
German knives
Germans appreciate versatility and consistency in culinary work and therefore pay a lot of attention to their versatility and consistency when developing knives for different tasks. Solingen, the second largest city in the German state of Bergisch, is the Mecca of German knives.
The history of German knife production began around 1814 in Solingen. The city’s nickname is City of Blades, which itself describes its incredible fame. Medieval sword makers marked it on the map of the world and gave it a reputation that has stood the test of time. In those days Solingen was a place where you could get a sword from Germany. As for the Japanese, the Germans concentrated on the production of the after knives, without improving the facade for the production of swords. Solingen is still the capital of the knife in Germany today.
Common characteristics of the German knife
German knives mainly contain the full tangent and the buffer. The term Full Tang means that the knife is designed to participate in a solid development that starts at the top of the limp and continues to the end of the handle. In addition, two parts of the handle are attached to the blade, one on each side. This is the strongest type of kelp available. Because German knives have a clamp, the balance of the whole knife becomes smooth, allowing for better control.
Chips has a look at the video where you can find a detailed comparison between a Japanese knife and a European knife, i.e. a Harman knife. The new one not only finds a very specific difference between a chef’s knife and other knives from an experienced knife manufacturer.
Comparison Japanese knife VS German knife at first sight
| Content | Japanese coupe | German knives |
| Corner | It’s 12 to 15 degrees. | 20-22 degrees. |
| Form | This is usually a straight edge. | Anyway, it’s bent. |
| Suitable for | Most suitable for grinding and preparing clean slices. | Most suitable to crush the type of swing. |
| Weight | That’s easy. For example: [Chef Global Classic’s eight-inch knife weighs 5.5 ounces] | A heavyweight. For example: [Chief Wusthof’s knife weighs 9.6 ounces] |
| Thickness | Can. | Fat. |
| Support | No pillows. | With a stamp. |
| Tang | Usually it is a hidden or partial ringtone. | Full of Tang. |
| Steel hardness | Usually on a harder side. | Usually on the softer side. |
| the carbon content of steel | More carbon. | Less carbon. |
| Rand | More specifically. | Less spicy. |
| Marginal position | Longer than German knives. | Less than Japanese knives. |
| Rockwell Ladder Valley | in ’60s to ’63s. | 56-58. |
At the end of the negotiations, the visits and wishes of the person who has reached the knife are cancelled. The Japanese Knives are adapted to work with precision cars, including fins, carriers and drivers. Harder steel hardens very sharp edges, which can last longer between grindings.
However, the hardness of the steel and the excellent flexibility of the blade increase the risk of cracks and defects. On the other hand, German knives are heavier, thicker and the weight and softer steel makes the knives stronger.
Last words
In principle, the comparison between the Japanese and all other knives is not so important nowadays, especially because the gap between the knife styles is getting smaller and smaller. Some German knives are now sharpened in a smaller angle than before. On the other hand, it concerns the use of new alliances to increase the sustainability of Japanese states.
After all, each type of knife has its own strengths and weaknesses. There is no single knife style that is so much better than the others, but it is a matter of habits and preferences.
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