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Another benefit is japanese knives dont have the bolster that runs down the whole heel.
Yeah, I never thought about this but when I first got a Santoku, I was surprised how much this improves the knife.
Also, initially the lightness feels like "why aren't I getting more steel for this dollar?", but then when you get used to using it, it's just better.
ChasnotRobert
@3c70
Depends on the knife really. My bunka made from sg2 is as thin as you can imagine but is delicate. There is no western knife to compare that to.
My gyuto is only slightly wider and rock solid and that's only made from vg10 and nickel. Its half the width of most german knives. Saying that I still wouldnt use it for heavy jobs that my old henckels is used for.
Another benefit is japanese knives dont have the bolster that runs down the whole heel. Some german brands are starting to do this but it means they need thick blades.
By no means do I think damascus is the best kind of knife but I have seen the benefits from my own experience. Those being ease of care, thin blade and a knife with little flex.