Western vs Japanese knife geometry

Western vs Japanese Blade Geometry

The majority of knives sold in the world market today are ground with either Western or Japanese geometry, with both rooted in their respective food and knife culture:

Western knife culture

Cutting in slicing motion, using the weight of the knife
Preparation of large pieces of food; cutting on the plate
Most food is cooked
Taste is mainly created by seasoning
Focus on taste of food; presentation of lower importance
Cutting through /on bones
Cleaning in dishwasher
Storage in drawer

Robust, heavy and corrosion resistant blade

Japanese knife culture

Cutting in chopping motion, lifting the knife and pushing it down
Preparation of small pieces of food; cutting in the kitchen
Eating a lot of raw food: cutting = cooking
Taste is created by quality of ingredients and light seasoning
Taste of food & presentation are of equal importance
Food on bones hardly available in supermarkets
Dishwashers hardly used
Storage in knife rack

Thin, light and sharp blade

Subsequently, Western blades tend to be heavier, edges thicker and sturdier, and steel softer and less brittle. Thus the typical convex grind of the blade. As a result, the knives are very forgiving in daily kitchen use, but less sharp and need more frequent sharpening.

Japanese blades are thinner, with thin edges and harder steel. Thus the straighter grind (except single bevel edges). As a result, the blades are sharper and stay sharp longer, but need to be handled with more care during cutting, cleaning and storing, to avoid breaking, chipping and corroding.