Once more, there is no correct answer. It is all a matter of preference.

Japanese knives offer a wider variety, with knives for every kitchen task.

They are usually made from high carbon steels that achieve high hardness, have thinner profiles and lower sharpening angles and offer also asymmetric and single bevel grinds. They sharpen easier than the usual western type knife and they have a good edge retention, but they need  more care (usually non stainless).

Western knives offer considerably less variety, of about 20 different profiles.

They are made from softer (54-60 Hrc) stainless steels, have double bevel grind, thicker profiles and higher sharpening angle. They require less care that Japanese knife types.

Under this category can fit two sub categories for the Chef’s Knife. German and French.

These two differentiate in the following:

• German profiles have more belly (greater arc) throughout the length of the edge
• French profiles are straighter and they have less belly