The heavier, thicker, and all-around more robust German knife is ideal for, well, more robust chores. “The weight and softer steel translate to making the knife meatier and more durable, and good for cracking through bones,” explains Moses.

Why are German knives the best?

Specifically, Japanese steel has a higher carbon content — making their blades harder and sharper, but also more brittle. German steel is softer, less likely to chip, and holds an edge longer, at the cost of being slightly less sharp.

Is German steel better than stainless steel?

It's a superior material for knife blades because it holds its super-sharp edge longer than stainless steel, due to a rating of 60-61 on the Rockwell scale. High-carbon steel is significantly harder but also more brittle. High carbon steel is super-strong stuff, and yet it's no match for the humble tomato.