What Degree are Japanese Knives should be sharpen?

By Gias

The most common type of Japanese knife is the Santoku knife. Santoku means “three virtues” or “three uses,” referring to the three main cutting tasks it’s used for slicing, dicing, and mincing. The Santoku has a Granton blade, which means that there are dimples on the blade that help prevent sticking and promote even slicing.

Japanese knives are typically made from harder steel than their Western counterparts. As a result, they can hold a sharper edge for longer but are also more brittle and prone to chipping. The most common types of Japanese knives are the gyuto (chef’s knife), santoku (all-purpose knife), petty (utility knife), and deba (butcher’s knife).

While there is no standard degree for Japanese knives, many manufacturers use a 16° angle on each side. This results in a much sharper blade but one that is also more delicate and requires more careful use and maintenance. Some companies produce knives with steeper angles (up to 30°) which are even sharper but even more fragile.

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What Degree Edge are Japanese Knives?

Japanese knives are typically between 10 and 15 degrees, with the majority falling somewhere in the middle at around 12-13 degrees. This is a much sharper angle than most Western knives, which are usually 20-22 degrees. The sharper edge makes Japanese knives easier to slicing through delicate ingredients like fish and vegetables, but they can be more difficult to control and are more likely to cause cuts if not used properly.

Are Wusthof Knives 15 Or 20 Degrees?

A lot of people ask us whether our Wusthof knives are 15 or 20 degrees. The answer is: it depends on the knife! Some of our Wusthof knives are 15 degrees, and some are 20 degrees.

It really just depends on the model of knife that you have. For example, our Classic Ikon models are all 20-degree knives, while our Culinar models are all 15-degree knives. So if you’re not sure which degree your Wusthof knife is, just check the model number on the blade to find out for sure.

How Do I Know If My Knife is 15 Or 20 Degree?

If you’re not sure whether your knife is 15 or 20 degree, the best way to find out is to consult the manufacturer. They will be able to tell you for sure what the angle of your knife is. However, there are a few ways that you can determine the angle of your blade at home.

One way is to use a sharpening stone. If you’re using a 15 degree guide, then you should see three facets on each side of the blade when viewed from above. If you’re using a 20 degree guide, then you should see two facets on each side of the blade.

Another way to determine the angle of your blade is by feel. A 15 degree edge will feel very sharp, while a 20 degree edge will feel sharper still. If you’re not sure which one you have, try cutting something with your knife.

If it feels very sharp and cuts easily, then it’s probably a 15 degree blade. If it feels even sharper and cuts even more easily, then it’s likely a 20 degree blade. In general, most kitchen knives are going to be either 15 or 20 degrees.

So if you’re not sure which one yours is, chances are it’s one of those two angles.

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Are All Knives 20 Degrees?

No, not all knives are 20 degrees. The most common angle is actually between 15 and 17 degrees, but there are some that are as low as 10 degrees or even higher than 20 degrees. It really depends on the manufacturer and the style of knife.

15 Vs 20 Degree Knife Edge

When it comes to kitchen knives, there is a lot of debate surrounding what degree angle is best for the blade. The two most common angles are 15 degrees and 20 degrees. So, what’s the difference and which one should you use?

15 Degree Knife Edge: A 15 degree knife edge is sharper than a 20 degree knife edge. This is because the blade has a smaller angle, so it can cut through food more easily. However, a 15 degree knife edge is also more likely to chip or break if you use it on hard foods like bones or frozen meat.

20 Degree Knife Edge: A 20 degree knife edge is not as sharp as a 15 degree knife edge, but it’s also less likely to chip or break. This makes it a good option for people who want a durable kitchen knife that can handle tough cuts.

12 Degree Knife Sharpener

If you are looking for an easy way to sharpen your knives, then you need a 12 degree knife sharpener. This type of sharpener will quickly and easily sharpen your knives with little effort on your part. Here is everything you need to know about 12 degree knife sharpeners.

What is a 12 Degree Knife Sharpener? A 12 degree knife sharpener is a handheld device that is used to sharpen knives. It has two ceramic wheels that are set at a 12 degree angle.

As you run your knife through the sharpener, the ceramic wheels will remove metal from the blade, resulting in a sharper edge. Why Use a 12 Degree Knife Sharpener? There are several reasons why you might want to use a 12 degree knife sharpener.

First, it is much easier to use than other types of sharpeners. You simply run the blade through the sharpener and it does all of the work for you. Second, it produces a very fine edge on your knives.

If you want your knives to be as sharp as possible, then this is the type of sharpener you need. Finally, it is very affordable and easy to find online or in stores.

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Japanese Knife Sharpening Tool

There are many different ways to sharpen a knife, but one of the most popular methods is using a Japanese sharpening stone. This type of stone is made from a variety of materials, including diamonds, and can be used to quickly and easily sharpen any type of blade. When it comes to choosing a Japanese sharpening stone, there are a few things you need to keep in mind.

First, you need to decide what type of material you want your stone to be made out of. The most common options include diamond, ceramic, and water stones. Each material has its own set of benefits and drawbacks that you should consider before making your final decision.

Once you’ve chosen the right material for your needs, the next step is to select the grit size that’s best for your knife. Generally speaking, the finer the grit size, the sharper your knife will be. However, it’s important not to go too fine or else you risk damaging your blade.

A good rule of thumb is to start with a medium grit size and then move up or down as needed based on how sharp you want your knife to be. Finally, once you’ve selected the perfect sharpening stone for your needs, it’s time to get started! The process is actually pretty simple: all you need to do is run your blade across the surface of the stone in a back-and-forth motion until it’s nice and sharp.

Just make sure not to apply too much pressure or else you could damage your blade. And that’s it! In just a few minutes’ time, you’ll have a brand new edge on your favorite kitchen knife.

European Knife Angle

If you’re a European knife user, then you’re probably used to using a 20-degree angle. But what exactly is a European knife angle? And how did it come to be the standard in Europe?

A European knife angle is simply the angle at which a knife is sharpened. The most common angle is 20 degrees, but some people prefer to use a slightly sharper angle, such as 15 degrees. The reason that 20 degrees has become the standard in Europe is because it strikes a balance between being sharp enough to be effective and not so sharp that it’s dangerous.

A sharper angle can make a blade more prone to slicing into your fingers if you’re not careful. So if you’re looking for the perfect balance of sharpness and safety, go with a 20-degree European knife angle. Your knives will thank you for it!

10 Degree Knife Sharpener

A 10 degree knife sharpener is a great way to keep your knives in top condition. It is important to know how to properly sharpen your knives so that they perform at their best and last longer. A 10 degree knife sharpener will put a nice, fine edge on your knives without taking away too much material.

This type of sharpener is also good for touch ups between major sharpenings.

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15 Degree Knife Sharpener

A 15 degree knife sharpener is a great way to keep your knives in top shape. It is easy to use and will quickly sharpen your blades without taking away too much material. This sharpener is perfect for those who want to maintain their edge but don’t want to spend a lot of time doing it.

Simply run your knives through the sharpener a few times and you’ll be good to go!

Asian Knife Sharpener

If you’re looking for a quick and easy way to sharpen your knives, then you’ll want to check out the Asian knife sharpener. This handy tool can be used to quickly sharpen both Western and Japanese-style knives. The best thing about the Asian knife sharpener is that it doesn’t require any special skills or knowledge to use.

Simply place your knife in the sharpener and run it through a few times. In just seconds, your knife will be razor-sharp and ready to use. There are two different types of Asian knife sharpeners available on the market: handheld and table-top models.

Handheld models are great for those who need a sharpener that’s small and portable. Table-top models are ideal for those who have more counter space available. No matter which type of Asian knife sharpener you choose, you’re sure to be happy with the results.

So why wait? Get one today and start keeping your knives in tip-top shape!

Conclusion

Japanese knives are becoming increasingly popular among home cooks and professional chefs alike. But with so many different types of Japanese knives on the market, it can be hard to know which one is right for you. In this article, we’ll break down the different types of Japanese knives and help you decide which one is right for your kitchen.

There are four main types of Japanese knives: sushi knife, sashimi knife, chef’s knife, and utility knife. Sushi and sashimi knives are both designed specifically for cutting fish. Sushi knives have a shorter blade that is ideal for precise cuts, while sashimi knives have a longer blade that is better for slicing through thick pieces of fish.

Chef’s knives are the all-purpose workhorse of the kitchen and can be used for everything from chopping vegetables to slicing meat. Utility knives are similar to chef’s knives but have a shorter blade that makes them more maneuverable and easier to control. So, which type of Japanese knife should you choose?

It really depends on what you’ll be using it for most often. If you’re mostly going to be cooking at home, then a chef’s or utility knife will probably suffice. But if you’re a professional chef or frequently entertain guests who appreciate sushi and sashimi, then investing in a good quality sushi or sashimi knife will pay off in the long run.

 

About the author

Introducing Gias, an Engineer and Kitchen Knife connoisseur with a specialization in Japanese Knives. With over five years of dedicated testing, reviewing, and research experience, Gias brings a wealth of knowledge to the world of kitchen knives. Passionate and deeply committed, Gias has created this site as personal documentation of their unwavering love for kitchen knives.