Some of our favorites are the kitchen knives. When it comes to style, comfort, and function, many high end brands are worth every precious penny.
As a result these knives are generally heavier, thicker, and sharpened with sturdy 20 degree facets 40 degree total angle as shown in Figure 1. By contrast the Asian foods have been lighter, designed primarily for seafood, and less fibrous vegetables. Consequently many of the Asian knives are thinner and sharpened with the more delicate 15 degree facets 30 degree total angle as shown in Figure 2. Some Asian blades are very specialized, for example the traditional Japanese blades which are formed as single sided blades with a single 15 degree facet.
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First, both knives offer you a supreme investment in your kitchen. Both types give the strength of a full-tang, which means the blade runs all the way to the handle of the knife, which aids in ease of cutting whatever you are trying to cut.
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