Considering ergonomics and cooking style, how can someone find the best knife for them?
European chopping tends to be more of a rocking motion, whereas Japanese chopping tends to be more vertical in motion. Neither one is the ax-like chopping that is called to mind by the name of the action; both are a forward push on the blade. The difference is that in Japanese cooking, the tip of the blade doesn’t tend to rest on the cutting board the way it does with European chopping. The shape of the knife will make a difference because if you are rocking your blade, a curved belly will allow for an easier motion while still cutting through the item. With the more vertical Asian motion, a flatter blade will allow for a clean cut through the entire item.
