Many French knives are called French knives. However, not all French knives were made in France. Germany is known for more info making knives. Japanese food is very popular.

How does the design of these knives differ? Different knives can be used to prepare different types of food. You have many options for the chef knife.

Weight

European-style knives are usually heavier than Japanese knives. This advantage is advantageous to traditional French cooks. A French or German chef will be able to cut through hard or delicate foods with a good knife. The French knife is the first to be used for large cuts of meat.

Japanese knives are usually lighter and more elegant. They can cut precisely, even complex ones. The prep work of professional chefs is essential to avoid fatigue. It is not uncommon to find delicacy at a high price. Japanese knives have been irreparably damaged by unsuspecting chefs when they were used for too hard jobs.

Bolster

The bolster refers to the portion of metal that connects a knife’s blade to its handle. The bolster can either balance the knife or give strength to weak spots.

European-style knives come with a bolster which runs from the spine of the knife to the heels. The result is a strong, but unattractive heel and finger protector. This also adds to the knife’s weight.

The bolster can be used to extend the handle of a Japanese-style knife. It is made from solid metal. To create a lighter knife the blade of the knife may be sharpened at the heel.

Handles

Nowadays, the rules of handle size aren’t always as simple. European knife manufacturers are creating ergonomic handles for all their knives. Japanese knifemakers are increasingly designing knives in an European style to cater to more export markets. Tradition has taught us to trust the following.