What separates a Japanese knife from a European knife is the increased stiffness in the steel, which allows for a steeper grind and therefore sharper edge. Japanese knives are not as good as European knives when it comes to cutting through hard materials such as bones since the edges quickly turn dull from it. However, the Japanese knives are perfect for cutting everything from vegetables to boneless fish and meat, and you can easily cut thin and exact slices out of your commodities. Many people appreciate the Japanese knives? slimmed design and lightness, and they often have a modern design and a balanced grip.