Are German or Japanese-style knives better for home cooks?

German-style knives (Henckels, Wüsthof, Cuisinart) tend to be heavier, more durable, and more forgiving of bone contact and dishwasher abuse. Japanese-style knives use harder steel for a thinner, sharper edge but are more prone to chipping. Reviewers across The Spruce Eats and r/chefknives generally recommend German-style for beginners and Japanese-style for cooks willing to maintain them.