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How brittle is a Japanese knife – chipping & breaking

Japanese knife durability

First-time Japanese knife buyers are scared of breaking or chipping their new Japanese knife but are they that brittle, or are they more durable than we think?

Rockwell Hardness

A lot has changed with Japanese knives, and there are multiple options available. One of the metrics we can follow is the Rockwell Hardness. In general, you can say the higher the Rockwell, the longer the edge retention and the sharper it can get. However, the higher the Rockwell, the more brittle the knife. A low Rockwell has the opposite effect. You lose edge retention with a lower Rockwell but get more durability. 

Shibata Takayuki – Kotetsu Type III – Aogami Super

Japanese knives

While the Rockwell can say a lot, we have to dive deeper into the Japanese knives before understanding why the knives are more brittle and what we can do about them. With the many modifications to suit a specific audience, the differences between a Japanese knife and other knives are slimmed down. Therefore I will only cover the most common differences. 

Makoto Kurosaki – Shirogami White #2

Thinner knife

Most Japanese knives are thinner and harder than others. When a knife is thin and hard, there is a more significant chance of breaking. It is because a harder knife is less flexible and can break on hard impact. Therefore I don’t recommend crushing things with the sides of a hard Japanese knife. To reduce the fracture rate, they can do a few things. You can make the knife thicker, or you can sandwich them between 2 softer pieces of steel.  

Hardness & Cladding

To reduce the harder and thinner steel’s fracture rate, especially with Japanese knives with a high Rockwell of 61 and beyond, they needed to sandwich the harder steel with two softer steel because the softer steel is more bendable. The knife fracture rate is drastically reduced if you sandwich the hard steel with two outer softer steel.

Shibata Takayuki – Kotetsu Type III – Aogami Super
Cladding example
Cladding example
Cladding example: Al Dente
Cladding example: Al Dente


Most new Japanese knife owners are scared to use them because of the brittleness. Some have already chipped them or has multiple microchips along the cutting edge.

Kai Shun Santoku Classic
Kai Shun Santoku Classic


While the cladding is excellent for the added durability and drastically reduces the fracture rate. The harder-core below the cladding line is still exposed and not protected. 

Sharpened angle

Most Japanese knife enthusiasts are obsessed with thin knives, especially behind the edge. That is why they love to look at the choil of a knife. We know that most Japanese knives have a lower sharpened angle, which makes the cutting edge extremely thin and extra fragile. The thinness gives you sharper performance, and the hardness of the steel is how you keep the sharper performance for a longer period.   

Choil of Yu Kurosaki and Shibata knives
Choil of Yu Kurosaki and Shibata knives


The knives can easily last you a decade or more without having to thin out the knife if you take proper care. With good care, you will see that the knife is a lot more durable than we think. Just like an egg, the shell is fragile on impact; however, it is incredibly durable and won’t crack in your hand no matter how much force you apply. In this example, your hand is acting as a cladding for the egg. But a simple tap on a flat surface will easily crack the egg. 

Choil of Yu Kurosaki and Shibata knives
Choil of Yu Kurosaki and Shibata knives

Wrong usage/what not to do

If you want the knife to last more than a decade, you should not do the following things. 

Excessive force, Frozen Food, Bones

Because of the thinner and harder knife, you should not use excessive force or force your way through some food. You can think about mincing onion, let the knife do the work for you, and don’t force your knife or dig your knife in the cutting board. The same applies to Frozen food or bones. Don’t try to force your way through anything but let the knife do the work for you.  

Global Santoku
Global Santoku

Scraping on the cutting board

What most people also like to do is scraping the food together with the cutting edge. While combining this motion with some force, you increase the chipping rate and one of the reasons you see microchips across the cutting edge on Japanese knives with a high Rockwell rating. 

Kai Shun Santoku Classic
Kai Shun Santoku Classic

Twisting the blade

The same applies to the twisting motion, and you should always cut completely through some food like root vegetables and do not twist the knife to break the food off. 

Kai Shun Santoku Classic
Kai Shun Santoku Classic

Don’t cut cheese

I don’t recommend a thin and high Rockwell knife on cheese. As you know, by simply twisting and scraping, you can damage the cutting core. The cheese will cling to your knife, or if it is a hard cheese, it may even chip the knife when you accidentally twist the knife mid-way. 

Only suggestions

Of course, what I explained is only a suggestion, but I hope you understand why we don’t do certain things based on what we know about Japanese knives with a high Rockwell hardness and a thin cutting edge. 

Maintenance & care

Once you understand what you can and can do, the knife will easily last you a decade or even a lifetime with proper care and maintenance. And it would be best if you always hand-washed your knives. 

Kai Shun Santoku Classic

Single Bevel

While I did not talk about single bevel knives, the knife’s cutting edge is even thinner and more fragile than the double-beveled Japanese knives. 


If you have any questions or doubt about what you can or can not do, leave them in the comment section below. 

Knives used in this video:
Makoto Kurosaki – Shirogami White #2
Shibata Takayuki – Kotetsu Type III – Aogami Super
Yu Kurosaki Shizuku Gyuto – SG2/R2

🛒S H O P:

Kai Shun Santoku Classic:
NA: Kai Shun Santoku Classic
EU: Kai Shun Santoku Classic

Kai Shun Official Amazon Store:
NA: Kai Shun Official Amazon Store
EU: Kai Shun Official Amazon Store

Global Official Amazon Store:
NA: Global Official Amazon Store
EU: Global Official Amazon Store

Wusthof Ikon Classic:
NA: Wusthof Ikon Classic
EU: Wusthof Ikon Classic

Zwilling Pro:
NA: Zwilling Pro
EU: Zwilling Pro

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Hi, I'm ChefPanko, I have worked for multiple restaurants and have decided to share my experience with you guys. I will share recipes and techniques that I have learned, taken, and improved from the French, Japanese restaurants that I have worked for. I will also explore other cuisines with you guys.

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