You are about to discover the key difference between standard knives and Asian style knives.
Are you looking to enhance your skillset with knives of various kinds? Well, for that, you need to first familiarize yourself with the types of blades available out there! We usually do not think of anything beyond the standard ones that are popular in the US.
However, nowadays, you will see many chefs burgeoning us into the new age, where Asian-style knives are making an entrance into our kitchens! This discussion is precisely the main topic for today! We will be addressing the difference between standard knives and Asian style knives for our readers!
Before we get to this, however, let’s look at why there is a difference in the first place!
Why is there a difference between standard knives and Asian style knives?
Usually, we might not even think of the vast difference between standard and Asian-style knives. However, according to the experts, there’s nothing wrong with that! The main reason why knives are so different is that they originate from two very other parts of the world.
When it comes to standard or Western-style knives, we prefer thicker and more accurate blades. These differences are most commonly because of the different kinds of foods we prepare and eat! Americans and Europeans prefer eating meaty foods and in larger quantities!
On the other hand, with Asian cuisine, the food has way less fibrous vegetables, complex dishes, and many kinds of seafood! It means Asian blades and knives tend to be more delicate when it comes to the edge. You might now be wondering what these different knives are so, let’s look at this!
| Asian Style knives | Standard/US knives |
| Naikiri | Boning knife |
| Santoku | Paring knife |
| Chai Dao | Chef’s knife |
What are the main kinds of Asian and standard knives?
Now that our readers understand the differences between the two types let’s head over to the essential part! We are going to figure out what is the difference between standard knives and Asian style knives.
What is the difference between standard knives and Asian style knives?
When it comes to lighter and sharper options, we would suggest Asian-style options. On the other hand, if you are looking for durable and heavier knives, you should align yourself with the Western-style!
Let’s go over the main pros and cons of each kind!
Asian knives
Pros
- They are multi-functional
One only needs to look at the Chinese cleaver, and multi-functionality makes sense! You can use this single knife for just about everything. Whether you need to slice, grate, chop, dice or julienne, it is the perfect option for you!
- They are sharper
Asian-style knives are known to be more challenging. Most Japanese ones have a hardness rating of about 58-65 HRC (Hardness Rockwell C). It is primarily because Japanese knives contain more carbon than Western blades. Therefore, they are sharper and harder.
Cons
- They have more carbon content.
The higher carbon content certainly makes them more rigid and sharper than their Western counterparts. However, this also means that since they have more carbon content, they are more susceptible to corrosion and rusting up.
Western knives
Pros
- They are harder and durable.
Since they are used to cut through beefier meat cuts and more fibrous vegetables, German or American knives can be heavier. Their blades can also be thicker and come with a lower hardness rating.
For example, most German knives have a Hardness Rockwell C rating of 52-56. The softer the metal used to make a blade, the more durable it will be. It also makes it a versatile option!
- They provide more balance.
Western-style knives are suitable for accuracy. You will find this is because the back of the blade will be flatter and straighter to create more balance. It will increase your knife’s precision as well as you use it.
Cons
- They may dull out quicker.
There is a negative element when it comes to Western knives as well! They are more prone to becoming dull and much quicker too! It might be because they can be softer materials. Steel in particular. The softer the edge, the more likely it is to become dull faster.
Are standard knives better or Asian-style knives?
When deciding whether one type of knife is better than the other, we recommend that you don’t pick a favorite! Like any other kitchen tool, blades of different kinds hold different functions! You can get done with various tasks using each variant. So, your use will determine the choice and preference in the end.
In the end, you need to find out what works best for you. If you like to be methodical, it can be harder to learn how to move with a different knife! For example, while the Chinese cleaver is one of the best for multipurpose use, you need a high skill level to work with it!
On the other hand, while the chef’s knives are classic, they can be limited in specific ways, so an Asian chef might not find as much utility in one. Some blades may dull faster, while others might be harder to control. You need to find the kind that works best for you and your everyday use!
Conclusion
That leads us to our conclusion for today’s informational article on the difference between standard knives and Asian style knives. You cannot compare the traditional options and Asian ones as they hold their significance!
Therefore, it will depend on the user and their specific needs when looking to make a purchase! We recommend that you look at the kind of food or cuisine you are making instead of the type of knife alone! Hopefully, this has been a detailed overview of the topic!
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