Have a 25 year old Wusthof ...always put it in dishwasher...handle cracked after 20 years so rang Wusthof and they replaced the knife , no questions asked....life time guarantee that they advertise is real
Left my one in the combi for an hour ( steaming potatoes to make mash) Japanese one is a class act but over 20 chefs in the kitchen always the Wus. Put my in the dishwasher twice at every shift. After 6 years still razor sharp.
As a Chef I use both of these brands. My Wustoff's are my everyday "beater" blades & the Shun ONLY comes out when very precise & fine cuts are needed. One particular German knife I've had for 26yrs! & I expect it to be around looooonnng after I'm dead.
I own both and both are great knives. To me the Shun feels bit more delicate compared to the Wusthof, a more lighter feel and cuts slightly easier i think because it's a bit thinner. A Wusthof feels more sturdy and robust and well balanced in the hand.
Modern Wusthofs are now noticeably sharper than Shun thanks to a 14 degree cutting blade v.s. 16 for the shun. They also do "Asian Style" knives with 10 degree angles. Their more technology led sharpening process gives them an advantage only beaten by handmade and sharpened Japanese knives - which also come at next level prices. In terms of practical utility, the only area where Kai/Shun comes ahead is hardness. The VG10/VG max cores in Shun knives are a bit harder at 60-62 HRC than the Wusthof's x50 steel at 58 HRC, personally I haven't noticed a major difference (probably because the Wusthof has a more aggressive angle) and the x50 is much more corrosion and chipping resistant than vg10 so its more of a trade-off of different advantages rather than an outright win for Shun. I do like Japanese knives for the look/novelty of the San Mei construction and fancier finishes, but in terms of functionality and everyday practicality I much prefer Wusthof.
As someone who worked in a restaurant for years and loves to cook at home, I can say with honesty... Unless you are a Sushi Chef that requires razor sharpness at all times, a set like the Wustof is a much more long term reliable set to have, for overall cooking. Whether a Pro chef or just a cook at home, one doesn't have time to constantly worry about the fragile nature of super hard damascus blades. They're gorgeous, but not practical for everyday use. A real cook needs a reliable "working" blade that can be readily sharpened quickly with just a good ceramic rod or steel, and not a piece of jewelry that requires shipment to a pro sharpener. If you cook everyday, you'll notice even the VG-10 blades lose the razor sharpness within just a few weeks. Wustof stays more than sharp enough for 99% of cooking (sans sushi), and are MUCH easier to take care of.
Both Champions in the knive game. this blunt it just has to be the best quality mentality of the Germans or the extraordinary attention to detail of the japanese. Love it 😂
@@gonzarellious6102 I actually have a pretty full set of VG-10 blades that were made in China. (actual decent ones), and also a couple Shun knives now. Surprisingly, I find the Chinese ones identical in steel to the Shun, and I like the G10 grips better than the wood Shuns. The maker said they buy the steel from the same foundry in Japan. The knives are so nice, with lighter/thinner blades, I do take more care in using them. That said, I almost feel like trying a set of Messermeitser Oliva knives. For daily working blades, I just find the good German blades to be easier to work with and care for.
with so many people in the comments fighting over which is better... "porque no los dos?" have at least one of each, Japanese knives are good for more fine work or if you are looking for the finest slicing and cutting knives, German knives are more hardy, can take more abuse, and are great for tough work like chopping or cutting through meat with larger bones. sure, you get that extra 10% more sharpness from Japanese blades, but 10% more sharp than already uncomfortably sharp blades does not matter much to the average user. in the case that you are looking for something for personal use like at home, Japanese tend to be prefered, while for professional use like in a restaurant, German tend to be prefered. There is no absolute in which design philosophy is better overall, as it all comes down to the situation it is to be used for. This video is good at comparing chef knives to chef knives, but does not actually tackle the overall differences in how and why kitchen knives differ between German and Japanese style. This is especially true when it comes to blade types that are associated with each style of knife making.
A few years ago, when I was in the kitchen department of the London store, Harrods, I was attracted by a set of Shun/Ken Onion knives (Ken Onion is a former US Marine, who designs knives). I ended up importing the set from the USA. They are really terrific knives.
I switched out my older, more basic, Zwilling knifes for a couple of Wüsthoff classic knifes in 2016 and I couldn't be happier. Sure, they're not as flashy and you cannot get them as sharp as a Japanese knife... but they don't need to. They are sturdy workhorses, get about every job done, won't chip easily, are easy to maintain and won't bite your head off, if you make a mistake, all while being reasonably sharp.
Millennia ago, our forefathers skills progressed from an irregular flint knife to a beautifully polished one. More than just a cutter, it communicated tactile pleasure, demonstrating the maker's skill and patience, and signifying rank as a potent status symbol. A perfectly serviceable cook's knife, even a Wüsthof, sells below £20 today and gives years of enjoyable service. But, as ever, however wonderful to behold, an _exceptional_ knife will never sacrifice functionality to form.
I prefer the really soft Case knives for butchering, because its just so quick and easy to return soft steel to a razors edge, and they don't chip easily. If working near bones, anything over 57 would be unthinkable to me.
Butchers love Dick for this reason. I am talking about the Friedrich Dick knife company, of course. Apart from the knives, the "Dickoron" honing rod is almost ubiquitous in German butcher's shops.
The Shun Knives are eye candy. Think that's important when you can see the Cook. Most citys in Germany may have one or two of such places. At the end both are perfect, in big kitchen i would prefer Wusthof (maybe just an habit) if i dont need a realy sharp knife. For myself at home i go for the eye candy and the sharpness and handle them very special :)
@@observantmagic4156 the knife is still a razor pretty much. but maybe after a couple months ill take it to my local knife shop for a sharpening. its not even 4 or 5 dollars to have it done i think. ive had it for two weeks so far and i love it. a sharp knife is a safe knife :)
One is the knife of an artist, the other one the knife of a kitchen chief. I use both of them on a daily basis and I love both of them. My go-to knife that I use 80-90% of the time is either my Wüsthoff or my trusted Zwilling chef knife. They can handle absolutely everything. My Shun (over 15 years old) comes out when I need absolute precision and razor blade sharpness. It is far more complicated to handle, but produces results beyond imagination. Need to skin a raw tomato? Grab the Shun. Need salmon pieces thinner than half a millimeter? Shun is your blade. So, if you are a passionate amateur, a semi-professional hobby cook or a professional - get yourself one of each. They might cost quit some money, but you will keep them forever.
I think western is more of all around knife. The Japanese is more specialized, because chef in Japan tend to specialized in on type of cooking. That just my IMO
A chefs knife and a gyuto are made for the same purpose, but the profiles are for people with different cutting techniques. If you rock your knife get german, if you chop/push cut or draw cut, go with a gyuto.
Spent some time at the fancy knife store and kept going back to the german knives. Gotta say, love the weight. The Japanese knives were absolutely lovely but good gravy, that Wusthof Ikon felt incredible to hold and use. Thats my knife now. I think its worth buying a nice sharpening steel as they can take a so/so edge to OMG in seconds!
It always comes down to personal preference ! Japanese vs German can get dicey ( pun intended ) and technical, but at the end of the day you should purchase the knife that makes you happy ! We love the Ikon, Wusthof makes a GREAT knife. Let us know if you need a recommendation on a honing steel!
Shiroyuki Rinne i started cooking Chinese food and I have to say I have at home one small fileting knife and one tomato knife which I use on all vegetables brand victorinox both cheap and one cleaver from China. I was wanted victorinox one Chinese style but they didn't have it in shop to have it it hand only on website. So I decided to buy Chinese. That's all I need for cooking.
I am not a chef so those knifes would of course be not for me even though i love beautifully handcrafted knives Now i grew up in solingen Germany and had as a kid the great experience of watching knifes and scissors being handmade in my uncles factory A very difficult process But i am partly familiar with the making of Japanese knifes I would like to say that both german and Japanese are almost equal It is very much dependent on the kind of food preparation Japanese knives are used a lot for cutting seafood Wheras german knives are more based on cutting meat But anyways i like your professional presentation and you got that german steel tongue breaker right lol Greetings from Australia
Love your video! I personally prefer knives with a little bit lower hardness, cause I kinda like the feeling use my honing steel to keep the edge sharp. I think Wusthof is amazing for me.
I bought my Shun partly because is a beautiful work of art with the pounded blade and Pakkawood handle. It does stay sharper longer than my Wustof but I love them both (Santoku style) along with my Global chefs knife. It’s a treat to use a well balanced sharp knife in the kitchen every day and makes cutting and chopping a joy rather than a chore. I take care of them by always hand washing and placing them in a knife guard. They will be passed on to my son who has been learning how to use and care for a great kitchen tool.
Great video. I personally prefer Shun but I am considering getting a set of Wusthofs as a gift for a friend because they seem to be easier to maintain and are less expensive in a set. Tough choice.
Check out Shun's KANSO line. It uses AUS10A steel, which is very easy to maintain, and takes a VERY good edge. Great for those coming from German cutlery bit.ly/Shunknives
There's an old proverb that says that giving a blade as a gift can cut the friendship.. so ask on giving the gift for a token coin which means that it's not truly a gift, so the friendship should last. Maybe superstitious baloney, but perhaps a talking point of offering the gift. :)
Both are great. The difference for me is German knifes are a tool just to reach the end goal of a well prepared meal. The shun (I own the premiere versions) is about the joy of preparation of the meal. Both great tools, but the Shun brings the extra joy of using a magnificent blade If you are one that wants to get through the "work" as soon as possible then German. If you are one that enjoys and looks at the making of the meal important then the Shun.
I strongly disagree with you comparison: 1. If I am not strongly mistaken, the japanese knives you present are at least a factor of two more expensive 2. You are not comparing the knives to each other, but just praising them one by one. 3- The japanese knives you selected are bad examples of typical japanese knives. They are rather a merge between the two styles. If you make a comparison video, you should really pick a comparable price range and then compare parameters directly: Hardness, blade shape, handle etc...
There’s no denying shun knives have a superior edge but wusthof are definitely more durable. It’s all about what your needs are. For busy commercial kitchens wusthof shines but for specialized kitchens shuns are a must have
I have a Shun set and my dearest has a Wusthof set. I had my knives for ten years before meeting him, but since combining the two households an interesting development has taken place. I reach for his Wusthof chef's knife 80% of the time when chopping. I never thought I'd admit it, but I do. I LOVE the feel of the knife - the balance and the ease of use. It is a joy when chopping. BUT when I dice up an onion, by cutting it first the long way, taking a bit of the end off, then making two horizontal slices and multiple "down", then slicing crossways to dice, . . I will 100% of the time go with my Santoku knife - and THAT one is a Henckle! That Santoku knife is also used for any julienne slicing that is needed. Dan spent significantly less on his set of Wusthofs, but other than the Shun paring knife and the awesome sandwich spreader knife, I really think he got the better deal. My Shun knives are lighter, for sure, but the extra weight of the Wusthofs make for more confidence in cutting/slicing/dicing. IMHO Also, NO ONE puts my knives in the dishwasher. I pretty much try to clean them and put away right after using so nobody can make that mistake.
A true German knife lover ALWAYS uses the dishwasher. Yeah yeah...I know people say to never use the dishwasher. But the dishwasher is fast and convenient and works well on the German stainless knives. I own the Henckels and Wusthof and my knives cut and look like new. Japanese knives can't take the dishwasher...haha. They rust. That's why I love my German knives. Not made for the dishwasher, but my knives are 20 years old and work like the day I bought them.
Those German knives look and sound great for a newbie chef. Cheaper, easier to maintain, no nonsense workhorse. Those Japanese knives though... now THOSE are sexy AF. Can't beat those knives when you're an experienced chef and want to show off a little bit.
Also one thing to remember: When it comes to knives from Solingen, Wusthof are the budget variant. Still pricey compared to cheap Chinese knives of course, but budget in the realm of quality knives. Somebody else already mentioned Nesmuk who are on the opposite side of things. Personally, I really like Güde. A bit pricier than Wusthof, but nowhere near Nesmuk. They mostly have a very classic (German) design similar to but just a little nicer than Wusthof. But they‘ll also sell $4000 damascene knifes like Nesmuk if you want that (although in that price range, the Nesmuk knifes look nicer if you ask me - not that I ever handled any of those). If you’re not into the classic design, there‘s also Böker on the lower end and Hohenmoorer on the higher end. Amazing how many knife manufacturers the city of Solingen has.
Oh, and BTW, I didn’t even mention all of the knife makers of Solingen, like the biggest one: Zwilling. And I‘m sure there are a lot of smaller ones that don’t come to mind right away.
@@r.daviddwidjodarmam.a6154 Do you really need to see that both types of knives can cut? It's like saying the man talks about water and he never took a drink. this review is for professionals and enthusiasts, and we know how these knives work.
I bought a 2 dollar Made in Thailand Kiwi Brand knife about 6 years ago, Used it daily for years, turns out it's just as good as a 400$ dollar Shun i have lighter and easier to use, only problem is it does not have a sharp tip, it's flat. Basic cheap wooden handle , been in and out of a dishwasher probably 5000 times. It's still fine. I don;t get it with these super expensive knifes, they do the same job as any other semi - decent made knife. Just keep them sharp with a stone and fine steel. And they work just as good as any knife anywhere in the world.
most people want to skip the hassle of sharpening their knives, give my knives basic maintenance once a week or when I use them to cut throw thick vegetables or bone keeps them sharp
Yep had my Kiwi for about 8 years works well, have to polish the edge once a week and sharpen it about once every 2 months works great :-) just about to get a new one now only $9.90
Wait 5000 times in a dishwasher? Are you sure? 6 years is 2190 days. You must be a huge dishwasher afficionado if you start it more than twice a day including holidays!
we have a kiwi cleaver in my kitchen at work and i love it. i recently brought it home to give it a proper sharpening and ever since its a real goto for a lot of things, i used it on the pantry line the other day on cherry tomatoes lol..
These knives are both excellent but both are made for 2 different cultures in mind. That being said shun is far superior and all shuns are CRAZY sharp. If you never owned one I highly recommend. I know this by experience
Solinger Dünnschliff, that's what we really got to offer. Only a few little companies still do it, but those are the knives to get! They are just really thinly ground, slightly convex knives that are absolute cutting beasts! Sadly it has faded away due to automation making it less feasible to produce that way.
Watching the video and reading the comments. This is what i learned. Cut ripe tomatoes, meat w/no bones, or anything thin slices? Use the Japanese knife. Chopping vegs, cutting meat w/bone, or just wanna be a little bit careless? Use the german knife lol.
Or spend a few *seconds* using a steel rod before using the German knife and it will do everything the Japanese knife can do but won't break or chip. Japanese knives are pretty pointless and too brittle.
i have the premier chefs knife shown in the video and its amazing compared to any knife i have used in the 13 years in the industry. even for every day use takes months of hard work to go dull
I own knives from both brands. My wusthofs aren’t nearly as sharp as my shuns, but the shuns are very delicate. Some of them are chipped and I have no idea who to send them to, to get sharpened. Shuns are definitely not for a novice chef or home cook because of the high cost and high maintenance.
Hi Bernie, Shun offers a sharpening service and they can likely get rid of those chips for you! You can find their information here: shun.kaiusaltd.com/warranty
So being a firm believer of don’t limit yourself..... I bought ikons and premier. My shuns are vegetables only to reduce chance of chipping and my ikons are a anything goes
the only reason I don't like Shun is that their knives come with 16 degree cutting edge instead of 8-12 degree like some other Japanese brand. It is also the reason I'm not buying the shun hiro series, because I keep having the urge to re-profile that edge to 8 degree but don't have the time to do so.
How would you compare Dalstrong Knives to Shun and Wusthof? I have knives from all 3 and have found that all perform well in my kitchen. I do all of my own sharpening (skill learned as a traditional woodworker) and with proper stones and methods, they all can be maintained with ease. A good honing steel works well on all 3 and will prolong the edge minimizing actual sharpening. Really interested in your thoughts.
Keep in mind , what work are you doing, a professional Butcher, or a Fine knife for the home kitchen. Another thing to keep in mind and understand, JOIN THE KNIFE TO YOUR HAND. Some people have a small hand , some a large hand. A knife should be comfortable in ones hand, ESPECIALLY IF A PRO WORKING 8 TO 10 hours a day. Good cutting to all.
X 50 CrMoV 15, so they def went for strength rather than sheer hardness. great value for all purpose jobs, you'll have a tricky job trying to crack that thing.
Am I wrong in thinking the Shun knives belong only in the hands of Asian masters slicing up million dollar tuna? The German knives are obviously top notch, but are much more suited for people that want excellence and reasonable maintenance/sharpening. The German knives would inspire me to cook whereas the Shuns would inspire me to be nervous handling them.
no, shun, mcusesta, miyabi, yaxell, and many other knives are used by tens of thousands of working professionals in many kitchens worldwide. But yeah, you're probably not going to find one in a red lobster or olive garden, lol
If you like you could present some kitchen knives of "Güde", Solingen as well, same steel as the Wüsthofs, but more design art - the "beautiful German knive" - created according to the best German traditions. Would be appreciated .... They offer different lines - some are very futuristic .....
Very informative video,basically if you want workhorse that can take some abuse you go with german knife and for special high end sensitive instrument you go with japanese knife.
I want ur opinion about American American knift. Victorinox Forschner Fibrox 10" Granton Edge Cimeter Butcher Knife, Black TPE Handle. I also want to know what proper stone do I need because I am a wholesale fish cutter.
wish i could buy them for this price in my country.. the Shun classic 7inch is 100dollars on the site.. in my country it costs 350dollars.. lol just insane..
Global knives are simply amazing. We love them, and every one of our customers who use them, swear by them. Thanks for sharing! Which series are you using?
you can't consider global as japan knives , as they are made with simple stainless steel , I suggest you to buy a knife made with white carbon 2# steel or at least vg10 . white 2# are reactive so they will rust if you don't take care of them but is just another world . they retain the shapness even for 2 weeks working in a commercial kitchen as I do and I guess you too . I had to sharp daily my global in order to keep it super sharped
Great vid, i have tim maltzer series shun 15cm, love it. But one day it fell to the ground. The point just cracked off. Altho it was 1cm shorter because of it, i was able to grind it into a different design. Ground the back of the blade more round, now it looks like a santuko with the cutting line of a european chef knife. Great knives al round, insainly sharp and keeps edge very well. I also have some wusthoff, but i dont like them, i like my victorinox alot more, they need alot more sharpening on a honing blade, but they sharpen fast and ez and are alot sharper as a result. Also they are redic cheap.
Todd Wall Jup that cheap and toxic garbage is more and more common. Garbage made with help of toxic epoxides made out of petroleum that have same effect like BPA in cans
John Whirling, What is BS is a company misleading people into thinking pakkawood is real wood. It's about as "real wood" as paper laminated particleboard. It has no real wood properties, other than the look. For all intents and purposes it's plastic. It will NOT swell, it will NOT crack when it's too dry, and it is completely waterproof. It's PLASTIC. It once was wood, but so was toilet paper. It's something totally different now.
Sharpness depends on size of carbides, and can be considered as edge angles or thinness behind the edge. There is micro-serrations, and razor sharpness. Harder steels allow for the same edge retention at more acute edge angles (edge angles play a humongous part in edge retention). Old Wusthofs can be like wedges where many Japanese knives are called 'lasers'. Function-wise both brands here are way over priced.
This guy is very informative. What a review. I’m interested in a set of Shun Hiro because of its beauty. I have the Shun classics but I’m a complete amateur. I’m wondering if the Shun can do all the same cuts as the Wusthof Ikon which I’m also considering.. rock cut, tap cutting or chopping etc.. or am I likely to chip. Is this guy available to talk with when we call in to cutlery and more?
I like everything about the black handle on my Wusthof Classic. It's comfortable, doesn't slip, and I can use it all day. My only wish is that they made the Wusthof Classic with a tapered bolster so you can both use and sharpen the entire blade. That would make for as near a perfect knife as mankind has seen yet.
I'm just now getting into upgrading my Meijer knives lol. I am going for German knives. Speaking of cutting boards is tikka cutting boards good for them?
please: Why not call it Wuesthof, like it would be written in german when you don't have access to the "ü" that is in Wüsthof ;-) Was wondering about that name because it sounded so unfamiliar. haha :D
I'm in the fine dining industry as a line cook and it all comes down to personal preference. I see half the kitchen using German and the other half using Japanese. I personally like Japanese knives because I hate heavy full bolsters.
Honing rods made of ceramic, like the one he shows, will dull your knives over time when you angles are off. If I had time to hone my knives on a stone every day I would love to. My solution is to buy a powder steel knife, like the Shun Hiro. I don’t own one but after further review, it’s highly tempting.
TruthNerds You are spot on! However, in practice, I see people just use them like a gong show. Not issue for me because I take care of my knives. It just hurts to see people use it incorrectly.
I think you should give the prices of these knives so people will know what to expect. When they go out and buy these knives they know what kind of money to take with.
Hello, I have while being in the market for 2 very specific knifes seen several of your videos and want to thank you for your time in making them, as they have greatly aided me in my decisions , as to type and style. I however have one lacking issue , Who.. to buy from hopping your experience might help , I've had several Zwilling knives for some time I just rave over ( and a don't you dare touch my knives attitude lol ) however they don't make the 2 types I'm looking for 1) top priority ) is A 10" Cimeter and 2nd is 10" Carving with a granting edge and possibly layer down the road a 3rd) choice would be a 7" boneing or thin flank/ shoulder knife ?? Will see . It would be nice to stick to a single manufacturing for these but not really necessary , the overwhelming marketing of the dalstrong has overshadowed the search options in the web. But I also understand Thier midline quality and would like a higher lvl product not minding getting what I pay for. Thanks Nate.
:I have a set of Kuradori knives that have the same steel recipe as the Wusthof knives. 'X-50 CrMoVA .15 (Carbon steel .045-.055 %, Chrome, Mollibdenum, Vanadium .15% content) RC-56 These numbers are stamped on the blades, and this tells me that the manufacturer is so confident of the quality of his steel, that he puts it there for all to see. 'Padori' does the same. I notice that the Wusthof has no 'recipe' on it's blades. If I was in the market for new knives, I would hesitate to consider Wusthof, as an unknown.I also have a Kuradori 'Damascus steel, slicer, VG-10 , RC-64. this thing is awesome. Home Hardware sold these items, and still sell the standard Kuradoris.; but have dropped the Damascus line, as too expensive for it's customer base. Darn!
Have a 25 year old Wusthof ...always put it in dishwasher...handle cracked after 20 years so rang Wusthof and they replaced the knife , no questions asked....life time guarantee that they advertise is real
awesomeguynamedjon your Mom
You should never put a knife in the dishwasher, you should always wash the knife by hand.
@@mrdjtoday why not?
@@observantmagic4156 because the handles get damaged at the very least? Don't by high carbon steel, man.
Left my one in the combi for an hour ( steaming potatoes to make mash)
Japanese one is a class act but over 20 chefs in the kitchen always the Wus. Put my in the dishwasher twice at every shift. After 6 years still razor sharp.
As a Chef I use both of these brands. My Wustoff's are my everyday "beater" blades & the Shun ONLY comes out when very precise & fine cuts are needed. One particular German knife I've had for 26yrs! & I expect it to be around looooonnng after I'm dead.
it's wüsthoff not wusthoff
@@3nt3_ omg please
3nt3 *Wüsthof
@@3nt3_ We are glad you finally found the correct letter to use; I wonder how long it took you to prove a silly point.
@@3nt3_ and you should ve won the wolrd war
I own both and both are great knives. To me the Shun feels bit more delicate compared to the Wusthof, a more lighter feel and cuts slightly easier i think because it's a bit thinner. A Wusthof feels more sturdy and robust and well balanced in the hand.
Modern Wusthofs are now noticeably sharper than Shun thanks to a 14 degree cutting blade v.s. 16 for the shun. They also do "Asian Style" knives with 10 degree angles.
Their more technology led sharpening process gives them an advantage only beaten by handmade and sharpened Japanese knives - which also come at next level prices.
In terms of practical utility, the only area where Kai/Shun comes ahead is hardness. The VG10/VG max cores in Shun knives are a bit harder at 60-62 HRC than the Wusthof's x50 steel at 58 HRC, personally I haven't noticed a major difference (probably because the Wusthof has a more aggressive angle) and the x50 is much more corrosion and chipping resistant than vg10 so its more of a trade-off of different advantages rather than an outright win for Shun.
I do like Japanese knives for the look/novelty of the San Mei construction and fancier finishes, but in terms of functionality and everyday practicality I much prefer Wusthof.
Why am I watching a knife review
How did I get here
Jannuel Lauro Dizon your not it's a comparison
abstar57 conparison sorry
I know why I'm watching this, how I got here, and I like it
I'm not even cooking
As someone who worked in a restaurant for years and loves to cook at home, I can say with honesty... Unless you are a Sushi Chef that requires razor sharpness at all times, a set like the Wustof is a much more long term reliable set to have, for overall cooking. Whether a Pro chef or just a cook at home, one doesn't have time to constantly worry about the fragile nature of super hard damascus blades. They're gorgeous, but not practical for everyday use. A real cook needs a reliable "working" blade that can be readily sharpened quickly with just a good ceramic rod or steel, and not a piece of jewelry that requires shipment to a pro sharpener. If you cook everyday, you'll notice even the VG-10 blades lose the razor sharpness within just a few weeks. Wustof stays more than sharp enough for 99% of cooking (sans sushi), and are MUCH easier to take care of.
Both Champions in the knive game.
this blunt it just has to be the best quality mentality of the Germans or the extraordinary attention to detail of the japanese. Love it 😂
It's truly not hard to take care of things that you value so as to not jack up the blade.
@@gonzarellious6102 I actually have a pretty full set of VG-10 blades that were made in China. (actual decent ones), and also a couple Shun knives now. Surprisingly, I find the Chinese ones identical in steel to the Shun, and I like the G10 grips better than the wood Shuns. The maker said they buy the steel from the same foundry in Japan. The knives are so nice, with lighter/thinner blades, I do take more care in using them.
That said, I almost feel like trying a set of Messermeitser Oliva knives. For daily working blades, I just find the good German blades to be easier to work with and care for.
@@Condor1970 Is your Chinese knife from XYJ brand? Or could you please tell you the brand that you use? Thanks in advance
Thanks for the professional opinion, you definitely sold me on the Wustof. I need an everyday, functional kitchen knife. Thanks!
The Wüsthof Epicure looks gorgeous… love the simplicity and the elegance of this design.
with so many people in the comments fighting over which is better... "porque no los dos?"
have at least one of each, Japanese knives are good for more fine work or if you are looking for the finest slicing and cutting knives, German knives are more hardy, can take more abuse, and are great for tough work like chopping or cutting through meat with larger bones. sure, you get that extra 10% more sharpness from Japanese blades, but 10% more sharp than already uncomfortably sharp blades does not matter much to the average user.
in the case that you are looking for something for personal use like at home, Japanese tend to be prefered, while for professional use like in a restaurant, German tend to be prefered.
There is no absolute in which design philosophy is better overall, as it all comes down to the situation it is to be used for.
This video is good at comparing chef knives to chef knives, but does not actually tackle the overall differences in how and why kitchen knives differ between German and Japanese style. This is especially true when it comes to blade types that are associated with each style of knife making.
A few years ago, when I was in the kitchen department of the London store, Harrods, I was attracted by a set of Shun/Ken Onion knives (Ken Onion is a former US Marine, who designs knives). I ended up importing the set from the USA. They are really terrific knives.
I got lost on TH-cam... I had no idea there's so much philosophy behind kitchen knives! Great video though
I am torn, I like the heft of the German knives but love the lightness and ultra sharpness of the Japanese cut. Gotta get both!
I switched out my older, more basic, Zwilling knifes for a couple of Wüsthoff classic knifes in 2016 and I couldn't be happier.
Sure, they're not as flashy and you cannot get them as sharp as a Japanese knife... but they don't need to.
They are sturdy workhorses, get about every job done, won't chip easily, are easy to maintain and won't bite your head off, if you make a mistake, all while being reasonably sharp.
Millennia ago, our forefathers skills progressed from an irregular flint knife to a beautifully polished one. More than just a cutter, it communicated tactile pleasure, demonstrating the maker's skill and patience, and signifying rank as a potent status symbol. A perfectly serviceable cook's knife, even a Wüsthof, sells below £20 today and gives years of enjoyable service. But, as ever, however wonderful to behold, an _exceptional_ knife will never sacrifice functionality to form.
I prefer the really soft Case knives for butchering, because its just so quick and easy to return soft steel to a razors edge, and they don't chip easily. If working near bones, anything over 57 would be unthinkable to me.
Butchers love Dick for this reason. I am talking about the Friedrich Dick knife company, of course. Apart from the knives, the "Dickoron" honing rod is almost ubiquitous in German butcher's shops.
Germany: It ain't broke, don't fix it
Japan: Harder!!! HARDER STEEL!!!
The Shun Knives are eye candy. Think that's important when you can see the Cook. Most citys in Germany may have one or two of such places. At the end both are perfect, in big kitchen i would prefer Wusthof (maybe just an habit) if i dont need a realy sharp knife. For myself at home i go for the eye candy and the sharpness and handle them very special :)
Completely agree
Thanks! Thats a great comment! I helps me. I think I will also go for the eye candy hehehe
A Swedish Damasteel will beat them both.
I bought myself a Shun Santoku 7" VG-Max and im on love with it. Beautiful finish and performance. I'll have it forever.
How frequently do they need to be sharpened, if at all?
@@observantmagic4156 the knife is still a razor pretty much. but maybe after a couple months ill take it to my local knife shop for a sharpening. its not even 4 or 5 dollars to have it done i think. ive had it for two weeks so far and i love it. a sharp knife is a safe knife :)
Bought both - Wusthof Classic steak knives, and Shun Classic larger knives (Santoku, Nakiri, paring, citrus, and hone), very happy with all of them!
One is the knife of an artist, the other one the knife of a kitchen chief. I use both of them on a daily basis and I love both of them. My go-to knife that I use 80-90% of the time is either my Wüsthoff or my trusted Zwilling chef knife. They can handle absolutely everything. My Shun (over 15 years old) comes out when I need absolute precision and razor blade sharpness. It is far more complicated to handle, but produces results beyond imagination. Need to skin a raw tomato? Grab the Shun. Need salmon pieces thinner than half a millimeter? Shun is your blade. So, if you are a passionate amateur, a semi-professional hobby cook or a professional - get yourself one of each. They might cost quit some money, but you will keep them forever.
Both German cutlery and Japanese cutlery are both good no matter what brand. Each knife has different uses.
Excellent point.
I concur! I have both.
I think western is more of all around knife. The Japanese is more specialized, because chef in Japan tend to specialized in on type of cooking. That just my IMO
A chefs knife and a gyuto are made for the same purpose, but the profiles are for people with different cutting techniques. If you rock your knife get german, if you chop/push cut or draw cut, go with a gyuto.
I think that "eine beste ist von ein euro geschaft."
Spent some time at the fancy knife store and kept going back to the german knives. Gotta say, love the weight. The Japanese knives were absolutely lovely but good gravy, that Wusthof Ikon felt incredible to hold and use. Thats my knife now. I think its worth buying a nice sharpening steel as they can take a so/so edge to OMG in seconds!
It always comes down to personal preference ! Japanese vs German can get dicey ( pun intended ) and technical, but at the end of the day you should purchase the knife that makes you happy ! We love the Ikon, Wusthof makes a GREAT knife. Let us know if you need a recommendation on a honing steel!
I bought a set of Ikon knives also. I couldn't be happier
I own both and live my Shun...absolute luxury to cut with...and sharp! I do not own a better knife and I own a lot of knives. But Shun are my best!
I'm Chinese I use cleaver on every task.....
Shiroyuki Rinne i started cooking Chinese food and I have to say I have at home one small fileting knife and one tomato knife which I use on all vegetables brand victorinox both cheap and one cleaver from China. I was wanted victorinox one Chinese style but they didn't have it in shop to have it it hand only on website. So I decided to buy Chinese. That's all I need for cooking.
Peter Vlčko cleaver rocks
Yup
I'm American and I use my Chinese cleaver on every task.
Wohooo!
Would love to see a video on the difference on sharpening the 2 different knife brands.
I am not a chef so those knifes would of course be not for me even though i love beautifully handcrafted knives
Now i grew up in solingen Germany and had as a kid the great experience of watching knifes and scissors being handmade in my uncles factory
A very difficult process
But i am partly familiar with the making of Japanese knifes
I would like to say that both german and Japanese are almost equal
It is very much dependent on the kind of food preparation
Japanese knives are used a lot for cutting seafood
Wheras german knives are more based on cutting meat
But anyways i like your professional presentation and you got that german steel tongue breaker right lol
Greetings from Australia
Love your video! I personally prefer knives with a little bit lower hardness, cause I kinda like the feeling use my honing steel to keep the edge sharp. I think Wusthof is amazing for me.
Thank you, for sharing your thoughts. Please stay in touch, and yes, Wusthofs are amazing.
@@cutleryandmore so do I get a set of shun or wustof chefs knives? Are shun and wustof the top two best knife brands or is there something better?
One of the most comprehensive and unbiased reviews ever
I bought my Shun partly because is a beautiful work of art with the pounded blade and Pakkawood handle. It does stay sharper longer than my Wustof but I love them both (Santoku style) along with my Global chefs knife. It’s a treat to use a well balanced sharp knife in the kitchen every day and makes cutting and chopping a joy rather than a chore. I take care of them by always hand washing and placing them in a knife guard. They will be passed on to my son who has been learning how to use and care for a great kitchen tool.
Great video. I personally prefer Shun but I am considering getting a set of Wusthofs as a gift for a friend because they seem to be easier to maintain and are less expensive in a set. Tough choice.
Check out Shun's KANSO line. It uses AUS10A steel, which is very easy to maintain, and takes a VERY good edge. Great for those coming from German cutlery bit.ly/Shunknives
There's an old proverb that says that giving a blade as a gift can cut the friendship.. so ask on giving the gift for a token coin which means that it's not truly a gift, so the friendship should last. Maybe superstitious baloney, but perhaps a talking point of offering the gift. :)
Both knives Shun & Wusthof Cutlery are great knives to have.
I'm late to this review but it was very informative, I love Japanese knife design, the attention to detail is beyond compare.
Both are great. The difference for me is German knifes are a tool just to reach the end goal of a well prepared meal. The shun (I own the premiere versions) is about the joy of preparation of the meal. Both great tools, but the Shun brings the extra joy of using a magnificent blade If you are one that wants to get through the "work" as soon as possible then German. If you are one that enjoys and looks at the making of the meal important then the Shun.
I strongly disagree with you comparison:
1. If I am not strongly mistaken, the japanese knives you present are at least a factor of two more expensive
2. You are not comparing the knives to each other, but just praising them one by one.
3- The japanese knives you selected are bad examples of typical japanese knives. They are rather a merge between the two styles.
If you make a comparison video, you should really pick a comparable price range and then compare parameters directly: Hardness, blade shape, handle etc...
Thanks, for the view and comment.
Mellby garagegolv
Global would be the best example. Since its in the same price range.
Savage xD "thanks, for the view...."
Lol noob, knives are for purpose. These descriptions should allow you to use cognitive thinking and decide which is best for what you are doing.
I noticed how he said the Shun was a 16 degree blade, but failed to mention that Wusthof is a 14 degree blade.
That's because it's 14 degree per side.
There’s no denying shun knives have a superior edge but wusthof are definitely more durable. It’s all about what your needs are. For busy commercial kitchens wusthof shines but for specialized kitchens shuns are a must have
Great review - quick tip :
To mask the reflections of the light from the knives into the camera lens, use a circulat polariser filter on your lens.
FYI: Polarizers do not work for reflections off metallic surfaces unless they're painted.
I have a Shun set and my dearest has a Wusthof set. I had my knives for ten years before meeting him, but since combining the two households an interesting development has taken place. I reach for his Wusthof chef's knife 80% of the time when chopping. I never thought I'd admit it, but I do. I LOVE the feel of the knife - the balance and the ease of use. It is a joy when chopping. BUT when I dice up an onion, by cutting it first the long way, taking a bit of the end off, then making two horizontal slices and multiple "down", then slicing crossways to dice, . . I will 100% of the time go with my Santoku knife - and THAT one is a Henckle! That Santoku knife is also used for any julienne slicing that is needed. Dan spent significantly less on his set of Wusthofs, but other than the Shun paring knife and the awesome sandwich spreader knife, I really think he got the better deal. My Shun knives are lighter, for sure, but the extra weight of the Wusthofs make for more confidence in cutting/slicing/dicing. IMHO Also, NO ONE puts my knives in the dishwasher. I pretty much try to clean them and put away right after using so nobody can make that mistake.
A true German knife lover ALWAYS uses the dishwasher. Yeah yeah...I know people say to never use the dishwasher. But the dishwasher is fast and convenient and works well on the German stainless knives. I own the Henckels and Wusthof and my knives cut and look like new. Japanese knives can't take the dishwasher...haha. They rust. That's why I love my German knives. Not made for the dishwasher, but my knives are 20 years old and work like the day I bought them.
Those German knives look and sound great for a newbie chef. Cheaper, easier to maintain, no nonsense workhorse.
Those Japanese knives though... now THOSE are sexy AF. Can't beat those knives when you're an experienced chef and want to show off a little bit.
An experienced chef knows the value of tools that last.
Also one thing to remember: When it comes to knives from Solingen, Wusthof are the budget variant. Still pricey compared to cheap Chinese knives of course, but budget in the realm of quality knives.
Somebody else already mentioned Nesmuk who are on the opposite side of things.
Personally, I really like Güde. A bit pricier than Wusthof, but nowhere near Nesmuk. They mostly have a very classic (German) design similar to but just a little nicer than Wusthof.
But they‘ll also sell $4000 damascene knifes like Nesmuk if you want that (although in that price range, the Nesmuk knifes look nicer if you ask me - not that I ever handled any of those).
If you’re not into the classic design, there‘s also Böker on the lower end and Hohenmoorer on the higher end.
Amazing how many knife manufacturers the city of Solingen has.
Oh, and BTW, I didn’t even mention all of the knife makers of Solingen, like the biggest one: Zwilling. And I‘m sure there are a lot of smaller ones that don’t come to mind right away.
Great information and basic enough for anyone to be able to make a well-informed decision. Thank you!
Comfort should also be in there. Very important to have a good grip and feeling with the knife. Which can different for different people
12 minutes and he didnt cut things
yeah i think same .....hahahaha
Thanks.. luckily i am scrolling around to read the comment.. now i wanna stop to watch the review..
@@r.daviddwidjodarmam.a6154 Do you really need to see that both types of knives can cut? It's like saying the man talks about water and he never took a drink. this review is for professionals and enthusiasts, and we know how these knives work.
@@abeibrahim5846 would you watch a gun review if they never shot the guns?
Knifes were not specifically made to cut or slice items. Some like to collect
Good video. Glad you mentioned the importance of a end grain cutting board.
I bought a 2 dollar Made in Thailand Kiwi Brand knife about 6 years ago, Used it daily for years, turns out it's just as good as a 400$ dollar Shun i have lighter and easier to use, only problem is it does not have a sharp tip, it's flat. Basic cheap wooden handle , been in and out of a dishwasher probably 5000 times. It's still fine. I don;t get it with these super expensive knifes, they do the same job as any other semi - decent made knife. Just keep them sharp with a stone and fine steel. And they work just as good as any knife anywhere in the world.
most people want to skip the hassle of sharpening their knives, give my knives basic maintenance once a week or when I use them to cut throw thick vegetables or bone keeps them sharp
Yep had my Kiwi for about 8 years works well, have to polish the edge once a week and sharpen it about once every 2 months works great :-) just about to get a new one now only $9.90
Yeap dude you know you're shit. They used to be 2$NZD. Wonder how much they are now.
Wait 5000 times in a dishwasher? Are you sure? 6 years is 2190 days. You must be a huge dishwasher afficionado if you start it more than twice a day including holidays!
we have a kiwi cleaver in my kitchen at work and i love it. i recently brought it home to give it a proper sharpening and ever since its a real goto for a lot of things, i used it on the pantry line the other day on cherry tomatoes lol..
These knives are both excellent but both are made for 2 different cultures in mind. That being said shun is far superior and all shuns are CRAZY sharp. If you never owned one I highly recommend. I know this by experience
Putting any of my cooking knives in the dishwasher will ensure a person's immediate banishment
Solinger Dünnschliff, that's what we really got to offer. Only a few little companies still do it, but those are the knives to get!
They are just really thinly ground, slightly convex knives that are absolute cutting beasts! Sadly it has faded away due to automation making it less feasible to produce that way.
My favorite brand is Wunstof from Solingen! Never had any bad experience from their quality or design.
Watching the video and reading the comments. This is what i learned. Cut ripe tomatoes, meat w/no bones, or anything thin slices? Use the Japanese knife. Chopping vegs, cutting meat w/bone, or just wanna be a little bit careless? Use the german knife lol.
Or spend a few *seconds* using a steel rod before using the German knife and it will do everything the Japanese knife can do but won't break or chip. Japanese knives are pretty pointless and too brittle.
Thank you! Very informative as I educate my way around the world of cutlery
Man I would love that shun dual core! 😍 Such a beauty!
I have several shun knives. They are insanely sharp and elegant and worth every penny.
Thanks for the video 📹 I bought my wife a wusthof now I am looking to get a shun for me thanks again.
I'm chuckling at some of the nonsense and grief you're getting in the comments.
I liked the video. Thank you for taking the time to make it.
Do you know where I can purchase the hiro set? I’m looking al over but can’t find it I heard it was discontinued
As always, a very interesting and clear presentation.
i have the premier chefs knife shown in the video and its amazing compared to any knife i have used in the 13 years in the industry. even for every day use takes months of hard work to go dull
I own knives from both brands. My wusthofs aren’t nearly as sharp as my shuns, but the shuns are very delicate. Some of them are chipped and I have no idea who to send them to, to get sharpened. Shuns are definitely not for a novice chef or home cook because of the high cost and high maintenance.
Hi Bernie, Shun offers a sharpening service and they can likely get rid of those chips for you! You can find their information here: shun.kaiusaltd.com/warranty
Protherium I’m talking about “out of the box” sharpness. The shuns were extremely sharp, while the wusthofs were just ok.
So being a firm believer of don’t limit yourself..... I bought ikons and premier. My shuns are vegetables only to reduce chance of chipping and my ikons are a anything goes
It appears that Shun is the Hattori Hanzo of kitchen knives. Absolute beauty, for special occasions.
Fantastic video! Thank you for the info.
the only reason I don't like Shun is that their knives come with 16 degree cutting edge instead of 8-12 degree like some other Japanese brand. It is also the reason I'm not buying the shun hiro series, because I keep having the urge to re-profile that edge to 8 degree but don't have the time to do so.
How would you compare Dalstrong Knives to Shun and Wusthof? I have knives from all 3 and have found that all perform well in my kitchen. I do all of my own sharpening (skill learned as a traditional woodworker) and with proper stones and methods, they all can be maintained with ease. A good honing steel works well on all 3 and will prolong the edge minimizing actual sharpening. Really interested in your thoughts.
Keep in mind , what work are you doing, a professional Butcher, or a Fine knife for the home kitchen. Another thing to keep in mind and understand, JOIN THE KNIFE TO YOUR HAND. Some people have a small hand , some a large hand. A knife should be comfortable in ones hand, ESPECIALLY IF A PRO WORKING 8 TO 10 hours a day. Good cutting to all.
X 50 CrMoV 15, so they def went for strength rather than sheer hardness. great value for all purpose jobs, you'll have a tricky job trying to crack that thing.
It loses its edge really easy.
Am I wrong in thinking the Shun knives belong only in the hands of Asian masters slicing up million dollar tuna? The German knives are obviously top notch, but are much more suited for people that want excellence and reasonable maintenance/sharpening. The German knives would inspire me to cook whereas the Shuns would inspire me to be nervous handling them.
no, shun, mcusesta, miyabi, yaxell, and many other knives are used by tens of thousands of working professionals in many kitchens worldwide.
But yeah, you're probably not going to find one in a red lobster or olive garden, lol
Cool Video. Which Knife would you reccommend? I´m thinking about the Bob Kramer Essential Chef knife. Greetz from Germany !
An excellent video with some great basic info about knives. Nice job!
If you like you could present some kitchen knives of "Güde", Solingen as well, same steel as the Wüsthofs, but more design art - the "beautiful German knive" - created according to the best German traditions. Would be appreciated .... They offer different lines - some are very futuristic .....
I have a blend of both, Japanese knives for more delicate, precise work and German knives for heavier duty applications.
Just wanted to say thank you. Your video was very informative.
Cost and price comparisons in the video would of been nice.
its 4am what am i doing
322am here lol
i here with u bro haha
I don;t get some of the negative comments below - this was incredibility informative.
Definitely going with Shun.
Very informative video,basically if you want workhorse that can take some abuse you go with german knife and for special high end sensitive instrument you go with japanese knife.
I want ur opinion about American American knift.
Victorinox Forschner Fibrox 10" Granton Edge Cimeter Butcher Knife, Black TPE Handle. I also want to know what proper stone do I need because I am a wholesale fish cutter.
Very good video. professional, comprehensive and informative
Thank you Yonatan! Just doing our best.
Great job, Ryky!
wish i could buy them for this price in my country.. the Shun classic 7inch is 100dollars on the site.. in my country it costs 350dollars.. lol just insane..
wtf where do you come from
Which is in your opinion the best shun knife for a beginner?
I’ve always used European chefs knives never a Genn the day I’ve got my hands on to a global knife it change my life in the kitchen.
Global knives are simply amazing. We love them, and every one of our customers who use them, swear by them. Thanks for sharing! Which series are you using?
you can't consider global as japan knives , as they are made with simple stainless steel , I suggest you to buy a knife made with white carbon 2# steel or at least vg10 . white 2# are reactive so they will rust if you don't take care of them but is just another world . they retain the shapness even for 2 weeks working in a commercial kitchen as I do and I guess you too . I had to sharp daily my global in order to keep it super sharped
Great vid, i have tim maltzer series shun 15cm, love it. But one day it fell to the ground. The point just cracked off. Altho it was 1cm shorter because of it, i was able to grind it into a different design. Ground the back of the blade more round, now it looks like a santuko with the cutting line of a european chef knife. Great knives al round, insainly sharp and keeps edge very well.
I also have some wusthoff, but i dont like them, i like my victorinox alot more, they need alot more sharpening on a honing blade, but they sharpen fast and ez and are alot sharper as a result. Also they are redic cheap.
I have a mix of Yaxcell Super Gou (two of which I bought from Cutlery and More) and Henckels. The job dictates the knife.
Heck give me both hehehe. Just bought some Wusthof but I had vaguely searched on Japanese cutlery too. Gonna have to buy into Shun
Excellent overview expertly delivered. Thank you.
Isn't pakkawood just a manmade composite that is mostly plastic with resin impregnated wood slices?
daAnder71
It is an engineered composite. A plywood made with plastic.
www.hunker.com/12003642/what-is-pakkawood
I thought he said peckerwood.
Todd Wall
Jup that cheap and toxic garbage is more and more common. Garbage made with help of toxic epoxides made out of petroleum that have same effect like BPA in cans
He gave a source, so you better deliver one for your stance as well
John Whirling,
What is BS is a company misleading people into thinking pakkawood is real wood. It's about as "real wood" as paper laminated particleboard.
It has no real wood properties, other than the look. For all intents and purposes it's plastic. It will NOT swell, it will NOT crack when it's too dry, and it is completely waterproof. It's PLASTIC. It once was wood, but so was toilet paper. It's something totally different now.
Sharpness depends on size of carbides, and can be considered as edge angles or thinness behind the edge. There is micro-serrations, and razor sharpness. Harder steels allow for the same edge retention at more acute edge angles (edge angles play a humongous part in edge retention). Old Wusthofs can be like wedges where many Japanese knives are called 'lasers'. Function-wise both brands here are way over priced.
I am a new subscriber, great professional comparisons. Have you done a review of the new Benchmade kitchen chef knifes?
This guy is very informative. What a review. I’m interested in a set of Shun Hiro because of its beauty. I have the Shun classics but I’m a complete amateur. I’m wondering if the Shun can do all the same cuts as the Wusthof Ikon which I’m also considering.. rock cut, tap cutting or chopping etc.. or am I likely to chip. Is this guy available to talk with when we call in to cutlery and more?
I like everything about the black handle on my Wusthof Classic. It's comfortable, doesn't slip, and I can use it all day. My only wish is that they made the Wusthof Classic with a tapered bolster so you can both use and sharpen the entire blade. That would make for as near a perfect knife as mankind has seen yet.
All lovely knives. I just cannot handle those full bolsters! The ikon line from Euston do look great though.
I'm just now getting into upgrading my Meijer knives lol. I am going for German knives. Speaking of cutting boards is tikka cutting boards good for them?
You'll want a wooden cutting board to keep your knives in the best shape! Bamboo, walnut, hinoki, any kind of natural wood is great.
@@cutleryandmore
Thank you!
Being german, i have to say one thing: Its WÜSTHOF! And you pronounce it like its two words, wüst hof. Really good vid tho, keep up the good work!
please: Why not call it Wuesthof, like it would be written in german when you don't have access to the "ü" that is in Wüsthof ;-)
Was wondering about that name because it sounded so unfamiliar. haha :D
Lifetime sharpening is a pretty good plus for the Shun knives that was missed...
Why are you moving or rotating horizontally while you are showing a knife? Is that for dramatic effect? Its making people dizzy.
I'm in the fine dining industry as a line cook and it all comes down to personal preference. I see half the kitchen using German and the other half using Japanese. I personally like Japanese knives because I hate heavy full bolsters.
Cutlery and more. Whats your opinion on those kamikoto knife sets that’s floating around on the internet
Honing rods made of ceramic, like the one he shows, will dull your knives over time when you angles are off.
If I had time to hone my knives on a stone every day I would love to. My solution is to buy a powder steel knife, like the Shun Hiro. I don’t own one but after further review, it’s highly tempting.
Then use the right angle. Sorry to be obnoxious. I see how proper use requires practice, whether of a whetstone or honing rod.
TruthNerds
You are spot on! However, in practice, I see people just use them like a gong show.
Not issue for me because I take care of my knives. It just hurts to see people use it incorrectly.
I think you should give the prices of these knives so people will know what to expect. When they go out and buy these knives they know what kind of money to take with.
Hello, I have while being in the market for 2 very specific knifes seen several of your videos and want to thank you for your time in making them, as they have greatly aided me in my decisions , as to type and style. I however have one lacking issue , Who.. to buy from hopping your experience might help , I've had several Zwilling knives for some time I just rave over ( and a don't you dare touch my knives attitude lol ) however they don't make the 2 types I'm looking for 1) top priority ) is A 10" Cimeter and 2nd is 10" Carving with a granting edge and possibly layer down the road a 3rd) choice would be a 7" boneing or thin flank/ shoulder knife ?? Will see . It would be nice to stick to a single manufacturing for these but not really necessary , the overwhelming marketing of the dalstrong has overshadowed the search options in the web. But I also understand Thier midline quality and would like a higher lvl product not minding getting what I pay for. Thanks Nate.
I use Asian style knives exclusively and have for many years. I still choose Wusthof over Shun. They're sharper, more durable, and easier to maintain.
:I have a set of Kuradori knives that have the same steel recipe as the Wusthof knives. 'X-50 CrMoVA .15 (Carbon steel .045-.055 %, Chrome, Mollibdenum, Vanadium .15% content) RC-56 These numbers are stamped on the blades, and this tells me that the manufacturer is so confident of the quality of his steel, that he puts it there for all to see. 'Padori' does the same. I notice that the Wusthof has no 'recipe' on it's blades. If I was in the market for new knives, I would hesitate to consider Wusthof, as an unknown.I also have a Kuradori 'Damascus steel, slicer, VG-10 , RC-64. this thing is awesome. Home Hardware sold these items, and still sell the standard Kuradoris.; but have dropped the Damascus line, as too expensive for it's customer base. Darn!