Mrcharly I feel is touching the truth.
Many of the more expensive traditional Japanese kitchen knives use Swedish stainless steel. Many sites rate this steel as better than any Japanese Stainless steels.
One of the best Japanese Carbon steels is Aogami number 2 and the slightly better Aogami Super.
The "best" steels are supposed to be the Powder steels. The HAP 40 ( made by Hitachi) is one of the better ones. Hard as hell, but also tough, so it does not chip as easily. That is what they say at least
Another one is SG2, is supposed to be similar to HAP40.
From my own experience those hardened Powder steels do chip easily. I dropped a new Myabi with the inner layer of Cryodur hardened SG2, from about 3 inches height on a Stone worktop. I got about 5 or 6 small chips on the edge.
My Fallkniven knives ( have 6) all get chipped edges if treated roughly.
Are the Japanese knives better as a whole than the Western made knives?
Yes - easier to work with, edge lasts longer
No - wrong technique will dull the edge fast, also far more sensitive for trauma.
Some Japanese Carbon steels seem to be extremely rust prone, extra post-use care has to be used to minimize the rusting.
The industry standard traditional Japanese handles are made from Magnolia wood. Not a good wood, it stains, scratches and, according to many experts, does not last.
As it is constructed to be easily replaced this does not matter if you live in Japan, but here in the West a replacement is expensive and can only be done by a very few companies.
Other woods are better of course. Ebony, Rosewood and so on.
I am a self confessed knife nerd. For the past 20 years I have used, abused and destroyed one set of German made Zwilling, now use and abuse one set of Swiss made Swibo and use another set of German Made Zwilling.
Recently I bought one set of Miyabi 5000 knives ( Hardened stainless steel SG2 core) and a couple of "Artisan made" knives ( hardened Asogami Super) made by Moritaka and some others which are of modern manufacture ( Shun Blue, Shun Premier, Chroma, Kasumi)
The difference between the European and Japanese knives, if the proper technique (holding, sutting) is used, is astonishing.
Ease of use:
Zwilling = Swibo
Myabi = Moritaka ( + other Japanese)
What do I use in the kitchen now? Miyabi mostly.
Wife prefers the Zwilling, she is afraid of cutting herself.
The Swibo set is now packed to be transported to our vacation house.
Many of the more expensive traditional Japanese kitchen knives use Swedish stainless steel. Many sites rate this steel as better than any Japanese Stainless steels.
One of the best Japanese Carbon steels is Aogami number 2 and the slightly better Aogami Super.
The "best" steels are supposed to be the Powder steels. The HAP 40 ( made by Hitachi) is one of the better ones. Hard as hell, but also tough, so it does not chip as easily. That is what they say at least
Another one is SG2, is supposed to be similar to HAP40.
From my own experience those hardened Powder steels do chip easily. I dropped a new Myabi with the inner layer of Cryodur hardened SG2, from about 3 inches height on a Stone worktop. I got about 5 or 6 small chips on the edge.
My Fallkniven knives ( have 6) all get chipped edges if treated roughly.
Are the Japanese knives better as a whole than the Western made knives?
Yes - easier to work with, edge lasts longer
No - wrong technique will dull the edge fast, also far more sensitive for trauma.
Some Japanese Carbon steels seem to be extremely rust prone, extra post-use care has to be used to minimize the rusting.
The industry standard traditional Japanese handles are made from Magnolia wood. Not a good wood, it stains, scratches and, according to many experts, does not last.
As it is constructed to be easily replaced this does not matter if you live in Japan, but here in the West a replacement is expensive and can only be done by a very few companies.
Other woods are better of course. Ebony, Rosewood and so on.
I am a self confessed knife nerd. For the past 20 years I have used, abused and destroyed one set of German made Zwilling, now use and abuse one set of Swiss made Swibo and use another set of German Made Zwilling.
Recently I bought one set of Miyabi 5000 knives ( Hardened stainless steel SG2 core) and a couple of "Artisan made" knives ( hardened Asogami Super) made by Moritaka and some others which are of modern manufacture ( Shun Blue, Shun Premier, Chroma, Kasumi)
The difference between the European and Japanese knives, if the proper technique (holding, sutting) is used, is astonishing.
Ease of use:
Zwilling = Swibo
Myabi = Moritaka ( + other Japanese)
What do I use in the kitchen now? Miyabi mostly.
Wife prefers the Zwilling, she is afraid of cutting herself.
The Swibo set is now packed to be transported to our vacation house.
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