Pakkawood is an engineered wood/plastic composite material made by impregnating layers of plywood with phenolic thermoset plastic resin and then pressing them together. Wusthof handles are made of thermoplastic polyoxymethlene resin. Both types of plastic are extremely durable. Pakkawood plastics are a little more heat resistant than thepolyoxymethlene plastic of Wusthof handles (about 110° C versus 90° C). Wusthof handles have a little more bending flexibility before they snap than do Pakkawood handles, but that's really not an issue with knife handles at all.
I don't get it: I just viewed your Shun Premier vs. Miyabi Beechwood video where you pretty much trashed the Sun Premier, but in this video you don’t mention any of the negatives from that video. Here you say it's “handmade,” in the other one you say it's “automated handmade.” You say that the Wusthof has a thinner cutting edge but softer metal and describe that as a bad thing because it will dull faster and you'll need to maintain it more. I can't speak for everyone else but I'd rather hone the knife more due to it being slightly bent vs. damaging it by chipping which the harder shun would be more prone to do. You also say that Shun pays for free sharpening for life but leave out the fact that you pay for shipping both ways, not to mention you're out a knife for the duration...AND it's easier to sharpen the softer Wusthof than the harder Shun. Lastly you say in the beginning that “Off the bat I definitely think that the Premier is probably (definitely probably?) the better choice from a cost to value standpoint...” then go on to say that the Wusthof has a more comfortable handle, is sharper (“insanely sharp”) due to it's smaller cutting angle, and base you decision on weight, and looks, more or less, since they’re both stainless steel (you only need the top layer to rust, discolor or pit, the 31 layers below are irrelevant. More layers of stainless steel won't help the top or exposed layers from rusting) even though the Wusthof is less money. Shun: looks cooler. Lighter. Less maintenance. Wusthof: Sharper. Heavier. More maintenance. More comfortable grip. Less expensive. To me, the winner is Wusthof.
What are are you smoking?? It.s too strong for you man... Won.t prevent the main layer from rusting? Rust on stainless steel 😂🤣? On this level of technology ..this material never rust. The leyers from behind are not important?!?? Ok..for you it.s the same thing when a knife have 3 thick layers or have 60 thin layers??? When you sharp..you sharp easyer the thick layer or the thin layer, stupid?? And if you don.t have a clue about kitchen knife...if you never worked with shun or wüstof before..shut the f..k up...how can you say this model from Wüsthof better then Shun??? ...And yes..Miyabi Birchwood it.s one of the best knife on the world..
You didn't mention at all of how the shun premier cannot be used for cutting thick skinned veg or bones, while you could use the ikon for it without ruining the knife. You talk of a lower hardness as though it's a bad thing, a more malleable steel means inside of chipping, and requiring resharpening, the edge bends slightly, and a simple 10 second honing will put it right back into place.
@Alex Morrison I don't believe you should have a shun as your only knife. Don't get me wrong, you could, but it does have some limitations. It also has the advantage of being a sharper blade but it comes with the price of being a little more delicate. I had to go with dalstrong for my meat cleaver for an example.
so many wrong facts here... the knife is not called wuschthoff. It is called Wüsthof. The blade is not thinner. The geometry is just different. The 58rockwell is not bad cause you can hone it für 2 years before needs to resharpen. The shun is harder so it is harder to hone and needs a proper stone. So in real kitchen life the ikon is the much faster knife.
Thank you for this review! I'm stuck, though. I love the heaviness of the Wusthof Ikon knives, but I love the feel and precision of the Shun Premier. Both look beautiful. I also find the Wusthof needs more frequent sharpening.
yes, 4116 is soft but it is also more resiliant. VG10 has smaller carbides, is better distributed and is harder. It will take a finer edge and keep it longer. They are both good, but for different purposes. (VGmax just has a very very little tungsten added to VG10, no big deal) BOTH are great knives. And there are plenty of other brands that are as good, or better, for the same price, or less. Instead of getting a SET of knives, most of which you won't use. Just get one good German AND one good Japanese chefs or santoku. then add a bread and a paring knife. Total of 4 knives is all most people need.
@whispers from my arse say you are so stupid..how can you say...you pay for ..look beauty??? It.s 1000 time better then Wüsthof...if you fon.t have clue about kitchen knife..why you speak about??
Wusthof Ikon series is not much more money, and a whole different level of quality. Ironwood handles, polished to perfection, make Shun's pakkawood (plastic!) look silly. Shun's steel is also far more prone to chipping because of it's extreme hardness, which is exactly why Wusthof smartly uses a softer steel. As far as how often you have to sharpen? About 5% more often, as the steel is only about 5% softer. Shun's "free" sharpening is only free if you take it to Oklahoma or Oregon yourself. Otherwise, you're paying a $15 processing fee per knife. Wusthof charges only $4.25 per knife. So again, your review seems incredibly biased with only partial information.
Can you tell me if the Shun knife will cut through pumpkin please…
i thought you are gonna clash the two knives together and see which one would survive lol
my left ear thanks you
hhhhhh
Pakkawood is an engineered wood/plastic composite material made by impregnating layers of plywood with phenolic thermoset plastic resin and then pressing them together. Wusthof handles are made of thermoplastic polyoxymethlene resin. Both types of plastic are extremely durable. Pakkawood plastics are a little more heat resistant than thepolyoxymethlene plastic of Wusthof handles (about 110° C versus 90° C). Wusthof handles have a little more bending flexibility before they snap than do Pakkawood handles, but that's really not an issue with knife handles at all.
So I can't bake my Shun knife...damn :(
I don't get it: I just viewed your Shun Premier vs. Miyabi Beechwood video where you pretty much trashed the Sun Premier, but in this video you don’t mention any of the negatives from that video. Here you say it's “handmade,” in the other one you say it's “automated handmade.” You say that the Wusthof has a thinner cutting edge but softer metal and describe that as a bad thing because it will dull faster and you'll need to maintain it more. I can't speak for everyone else but I'd rather hone the knife more due to it being slightly bent vs. damaging it by chipping which the harder shun would be more prone to do. You also say that Shun pays for free sharpening for life but leave out the fact that you pay for shipping both ways, not to mention you're out a knife for the duration...AND it's easier to sharpen the softer Wusthof than the harder Shun. Lastly you say in the beginning that “Off the bat I definitely think that the Premier is probably (definitely probably?) the better choice from a cost to value standpoint...” then go on to say that the Wusthof has a more comfortable handle, is sharper (“insanely sharp”) due to it's smaller cutting angle, and base you decision on weight, and looks, more or less, since they’re both stainless steel (you only need the top layer to rust, discolor or pit, the 31 layers below are irrelevant. More layers of stainless steel won't help the top or exposed layers from rusting) even though the Wusthof is less money. Shun: looks cooler. Lighter. Less maintenance. Wusthof: Sharper. Heavier. More maintenance. More comfortable grip. Less expensive. To me, the winner is Wusthof.
What are are you smoking?? It.s too strong for you man... Won.t prevent the main layer from rusting? Rust on stainless steel 😂🤣? On this level of technology ..this material never rust. The leyers from behind are not important?!?? Ok..for you it.s the same thing when a knife have 3 thick layers or have 60 thin layers??? When you sharp..you sharp easyer the thick layer or the thin layer, stupid?? And if you don.t have a clue about kitchen knife...if you never worked with shun or wüstof before..shut the f..k up...how can you say this model from Wüsthof better then Shun??? ...And yes..Miyabi Birchwood it.s one of the best knife on the world..
the description of the stats and the shape was good but the conclusions are questionable and lack important context imo
Ypu can get the icon with wooden handles, I've got both versions and they both are great but I like the feeling of wood just a bit more
My left ear hurt! Thank you so much
You didn't mention at all of how the shun premier cannot be used for cutting thick skinned veg or bones, while you could use the ikon for it without ruining the knife. You talk of a lower hardness as though it's a bad thing, a more malleable steel means inside of chipping, and requiring resharpening, the edge bends slightly, and a simple 10 second honing will put it right back into place.
Not with that knife but they do make knives you can use for either bone/hard skin
@Alex Morrison I don't believe you should have a shun as your only knife. Don't get me wrong, you could, but it does have some limitations. It also has the advantage of being a sharper blade but it comes with the price of being a little more delicate. I had to go with dalstrong for my meat cleaver for an example.
Love my Shun!
so many wrong facts here... the knife is not called wuschthoff. It is called Wüsthof. The blade is not thinner. The geometry is just different. The 58rockwell is not bad cause you can hone it für 2 years before needs to resharpen. The shun is harder so it is harder to hone and needs a proper stone. So in real kitchen life the ikon is the much faster knife.
Thank you for this review! I'm stuck, though. I love the heaviness of the Wusthof Ikon knives, but I love the feel and precision of the Shun Premier. Both look beautiful. I also find the Wusthof needs more frequent sharpening.
yes, 4116 is soft but it is also more resiliant.
VG10 has smaller carbides, is better distributed and is harder. It will take a finer edge and keep it longer. They are both good, but for different purposes.
(VGmax just has a very very little tungsten added to VG10, no big deal)
BOTH are great knives. And there are plenty of other brands that are as good, or better, for the same price, or less.
Instead of getting a SET of knives, most of which you won't use. Just get one good German AND one good Japanese chefs or santoku. then add a bread and a paring knife. Total of 4 knives is all most people need.
AdoreInVegas
Your videos are good but the video is dark and the audio is mono and sucks. A modern decent smartphone would do better.
Outstanding review!
Increasing the hardness of steel doesn't make it more resistant to bending. It does, however, allow it to bend further before taking a permanent set.
Really really annoying that sound is only in the left side - nothing in the right side.
I need to see the face of someone who is trying to sell me something.
Watch his video Shun Premier vs. Miyabi Beechwood. You'd think the Shun was trash...
Not sure this guy knows what deal BREAKER means. Deal... Maker.. Perhaps....
He said that in the last two vids i watched.
The shun is £190, the ikon is £80...
I just bought a set of 6 shun premiere knives on amazon for $500. You just gotta look a bit harder.
@whispers from my arse say you are so stupid..how can you say...you pay for ..look beauty??? It.s 1000 time better then Wüsthof...if you fon.t have clue about kitchen knife..why you speak about??
not a fair comparison, at all
you all in my left ear.
Could you stop talking directly into my left ear sir ?
So....VG10 is “the gold standard” for knives 😂🤣🙄. Try some non stainless knives some time.
Wusthof Ikon series is not much more money, and a whole different level of quality. Ironwood handles, polished to perfection, make Shun's pakkawood (plastic!) look silly. Shun's steel is also far more prone to chipping because of it's extreme hardness, which is exactly why Wusthof smartly uses a softer steel. As far as how often you have to sharpen? About 5% more often, as the steel is only about 5% softer. Shun's "free" sharpening is only free if you take it to Oklahoma or Oregon yourself. Otherwise, you're paying a $15 processing fee per knife. Wusthof charges only $4.25 per knife. So again, your review seems incredibly biased with only partial information.
Shun is a far better knife.
No, it isn't.
@@kdks7843 Oh yes it is... Hahaha!