If you have ever been to a food forum or a recipe forum, you might have noticed some arguments about Japanese knives vs Western knives. Some people do not realize there is a difference between the both, but to those who are passionate about cooking, there is a world of difference.
Japanese knives are rather long and use hard steel. The knives are usually bevelled only on one side too. These knives are incredibly light as well. These are the more exclusive knives- and the price tag is also rather exclusive. Japanese knives come in many sizes, depending on the kind of food they are to be used on. The main idea is to cut food without crushing the ingredients, while retaining all the natural flavour.
Western knives, on the other hand, are all-purpose in nature. They have a thick spine and can be used to cut all sort of foods. They are made of hard steel as well, but not as hard as Japanese steel.
I’m fond of using both the knives- because both of them have separate benefits. Japanese knives are amazing for slicing or cutting vegetables and meat into really small bits. On the other hand, chopping is easier when done with a French or a German knife.
If your budget is high enough, you should buy both the blades. If your budget is restricted, opt for the one you think would suit your cooking style more.