What is the Difference Between Standard Knives and Asian-Style Knives?

Have you ever looked at the Wusthof 4-Stage Universal Handheld Sharpener and wondered why there is a distinction between the standard and Asian-style knives?  Well the main answer to this question is the angle of the blade.

According to Chef's Choice, the difference between the two knife angles has developed due to the difference in local cuisine.  European and American cultures tend to prepare heavier foods with a wide variety of meat and fibrous vegetables.  Due to this, the Standard blades are heavier, thicker, and have a more robust angle on the blade.  In contrast, Asian foods are often lighter, with more seafood and less fibrous vegetables.  Due to this, Asian-style blades have a more delicate edge.

Standard Wusthof Knives have a blade with a 14° angle

Examples of Standard knives include:

Chef's Knife

Paring Knife

Boning Knife

Asian-Style Wusthof Knives have a 10° angle on their blades.

Examples of the Asian Style Knives include:

Santoku

Nakiri

Chai Dao