Japanese steels are generally very hard. This hardness allows the blade to be sharpened at a much finer angle, achieving arazor-sharpfinish. They are characterized by their exceptional sharpness and long-lasting retention. This makes them ideal for fine chopping, filleting, and precise cutting. Their most distinctive feature is their long-lasting sharpness retention. Their fine and hard structure ensures excellent results, particularly when making precise and clean cuts.
Japanese steel blades, on the other hand, stay sharp for longer due to their high hardness and are perfect for precise cuts. Both offer advantages depending on different needs; German steel is preferred for practicality, while Japanese steel is preferred for precision work.
