I bought myself a set of Wusthof Classic Ikon knives a few years ago and I have zero regrets about it. I tell everyone the same thing when they ask me about what to buy: Find somewhere that sells them and hold them all. You really can't go wrong with any of the bigger high quality knives, but if the knife is uncomfortable to use it doesn't matter how good it is. It can cut like a lightsaber, but if it fatigues your hand after 10 minutes is it really worth it? The Classic Ikon fit my hand PERFECTLY when I was comparing them in the store. As soon as I picked it up there was no question what set I was buying. For me it was that drastic of a difference. Let me also say this: I'm nowhere near a great cook. I'm probably not even a good cook. But having quality knives still makes a huge difference. Ease of use, edge retention, enjoyment of using them are all important factors.
Sounds great. We already have 3 classic Wusthof knifes that my wife got from her Grant Mother. I just ordered a 20cm/8"inch Chef Classic Icon. If the wife likes it then we are going to complete the set 1 knife at a time by swapping them out. The ones they replace will go to one of our kits (they are still quality knifes). It doesn't heard that I am originally from Germany and might be a bit biased. :-)
Had the same experience. Picked up the classic it felt ok. Picked up the classic ikon and knew this was the knife I wanted, combined with the grip I think that the heavy weight on the back makes the knife super comfortable and feels like it wouldn't accidentally fall out of your hand
When my wife and I met, I had a Wusthof classic and she has a Wusthof Gran Prix. They are together on the knife rack, and both get used almost daily. I had them professionally sharpened several years ago and they have only ever needed to be honed since. It's hard to rationalize purchasing another knife, they both are excellent. Thank you for the reviews, I have been enjoying your channel.
I was given a set of Wusthof classic chef knife with a pairing knife from an aunt, when I first leave home to study and will be renting an apartment where I am expected to cook for myself. 20 years before that, when that aunt left home to study abroad, she was given a Wusthof classic by her sister, who came out before her. I never asked if there was another earlier “start” to this line of tradition, but I love my Wusthof, and I will be giving a set of Wusthof classic to the next family member that is leaving home and will cook for themselves.
I’ve got both. When I first started out in a restaurant, I bought Henckles Pro, after using other peoples knives, I bought Wusthof. Both are excellent. But I prefer the smaller heels and bolsters on the Wusthof… My favorite knife is a 7” hollow edge, Santoku Wusthof. That thing is a stud. But to tell the truth, most restaurants use general knives, and have a weekly (or longer) service to swap and sharpen.
I have both brands and have been using them for many years. I consider them both to be excellent. Personal preference is Wüsthof. I purchased several Wüsthof knives at the factory outlet in Norwalk, Connecticut. For the most part I couldn’t tell the difference between the factory second and the regular quality. The key to these knives is keeping them sharpened properly. It takes a little practice, but it’s well worth the effort.
They’re both good - end of review. You generally get what you pay for, so buy the best you can/want to afford. Stay away from sets, they always contain a knife you don’t need. Buy a chef’s knife (don’t be afraid to get a big one, the big ones are not just for pros), a small paring knife and a sort of “medium aggressive” bread knife. Enjoy.
I'm a wusthof guy, recently got a 1960s wood handle wusthof it feels very good in the hand, also has a full bolster witch im.a fan of along with wood handles,
The quality knives I owned were from the Henckels Primo Forged collection. I used them for many years with good results. But several years ago a friend of mine gifted me a 11" Japanese blue steel slicer and I have changed over entirely to Japanese knives made of HAP40 steel. I would still agree the the quality German knives are excellent and can last for a very long time if cared for properly, but I have found the difference between them and Japanese knives to be like night and day.
I totally agree, I got a Wusthof Classic Block set gifted to me about 20 years ago and they are still great knives. But about 10 years ago I got my first Japanese knife and have never looked back. I keep my knives razor sharp, but even so, I feel like the Wusthof's smash through the food, where my hand forged, blue steel santoku cut through food like a light saber.
I own both brands but I honestly prefer the Swiss Victorinox. The offer easier to sharpen knifes at a fraction of these German knifes price. Victorinox won American Kitchen knife of the year several times in a row. I also have a Chinese cleaver. Wonderful type of knife that I can recommend. Heavy, sharp and easy to scoop up what you have cut with the blade.
My sister owns multiple knife sets, including a Victorinox set and a Wusthof set. The Victorinox are easier to sharpen because they're a bit softer, which also means they need to be sharpened more often. That's not exactly a bad thing as long as you don't mind a little extra care time. Hardness vs edge angle vs geometry are all very personal preferences. I looked at Shun knives when I was shopping around by they hardness of them, and the super fine edges made them a poor choice for my very amateur skills. The Wusthof were a much better fit for my experience.
I've been considering getting a chinese cleaver. When do you tend to reach for it as opposed to your other knives? It seems like such an all-rounder, it feels like it could be used for anything and everything.
The one of bolster's roles is to sustain a thinner section blade. The knives with bolster have a thinner section blade than the knives without bolster. The knife with a bolster and the knife without a bolster make two types of cutting, that complement each other, it depends on preferences. Cutting with a knife with a blade sustained by a bolster is something similar to a razor, very smooth cutting. Cutting with a knife blade without being sustained by a bolster is not as smooth as a knife with a blade sustained by a bolster. A blade knife without a bolster has a longer life because the blade is thicker in section.
I like the Wusthof Classic Ikon the most out of what you showcased here. But Zwilling also makes a crazy great value 'Twin Master' chef's knife (even a nice long one), with basically the same great blades, but with a practical plastic handle instead.
I would pick that classic ikon too. I think the twin master might be stamped not forged. Huge deal breaker. Forging reduces the grain size of the metal, meaning finer micro serrations and a finer edge that lasts longer. It also means you can take your sharpening to a higher usable grit. Stamped steel you dont need to go past 4k on stones, quality german steel like 6k, japanese steel like 8k. Im not even sure if stropping offers a benefit on stamped steel beyond setting your burrs straight... The quality of the blade steel is factor #1 for a knife. Its why i wont shop for a german knife unless i want a beater knife or a boning knife to graze against cow/pig bones. Japanese steel is incoparable imho. Tojiro classic DP beats zwilling pro or any wusthof classic or classic ikon in every way for me. Its harder core steel but not chippy 60-62, its forged construction with a western handle and bolster. Its had its spine and choil softened to work comofortably. The grip is super comfy. No full bolster (i dont think japan even does that level of evil to a knife) it has a french shaped blade like the wusthof classic ikon, which i prefer to the regular classic or zwilling pro. Oh and i forgot to mention it runs $100, so its like 35-40% cheaper or something! It only checks boxes of equal or better value! #winner!
@@brandonhoffman4712 Interesting. I felt my cheaper yellow plastic handle 'stamped' blades worked quite well and didn't think there was a grain size difference. Is this something I could inspect or measure? BTW I have a variety of stones and a handful of expensive Japanese hand made knives (my latest uses ATS314 steel)
The twin is indeed a stamped knife. But one of the knives tested here is the Zwilling four star. That one is fully forged, same steel as the pro, but currently on sale for only 49 bucks....like a hundred dollars off ...I posted this before, but they deleted it 🤷♂️
I have Professional S and I really like the full bolster. I have a Zwillig Pro prep knife that doesn't have the full bolster and I've nicked myself twice on the heel. I don't know why I keep using it.
I own both the Wüsthof Classic Ikon as well as various Zwilling knives. I can attest that all of them are excellent. Personally, I prefer the Wüsthof Classic Ikon handle over the Zwilling Pro, which I find rather uncomfortable over time. The Wüsthof is excellent for men with large hands. The Wüsthof Classic and the ZWilling Professional S are practically identical. I recently bought a Zwilling Pure bread knive and - my God - it is sharp!
The Wüsthof Classic Ikon series is really a beautiful and (relatively) affordable set of knives. There is no comparison with any supermarket knives. Thick forged German steel is just made different. If you can get one knife, then get the 8" chef's knife and build your set from there. And full bolsters are awful, just had to get that out there.
Great Review I've been using _Zwilling_ knives for many years. I started with a small block set and filled it in to a ridiculous degree. I have three blocks full. Granted, I have several duplicates, but sometimes that's handy. A _Zwilling Pro 10-piece Block_ is my go to wedding gift.
I own an extensive Pro S collection and a few Wusthoff knives. Both are top tier quality and I’d recommend both to any buyer. I just used Zwilling’s lifetime warranty on 4 pieces and the warranty is top notch. One hundred percent owner satisfaction. I’d never own any other knife for daily, food prep use. You cannot go wrong with either. Choose the one that feels best in your hand and has the right balance and feel.
A couple years ago I did quite a bit of knife research to buy my mom a good knife set. I have since inherited them back... I did come to the conclusion that Wusthof was a great option but as a compromise between quality and cost I went with the Mercer Culinary set (which apparently somewhat cater to the culinary arts trade) At any rate they are made from the same steel X50 Cr Mo V15... Now I am by far an expert however they are the highest quality knives I have ever used first hand (sharpen relatively easy and hold an edge that often only needs stropping to bring the edge back to razor sharp) and while not cheap they hit the quality mark satisfactorily for me.
I have both Zwilling Pro and Miyabi knives in our kitchen and I love them both. My Zwilling chef's ( two sizes ) and prep knives are my daily workhorses and the Miyabi's have a bit more finesse and are definitely built for finer detail work. I tend to use the zwilling knives on heavier materials like squash, pumpkin, large potatoes and meat with bones, where the Miyabi's I tend to use for fine dicing, match sticking, and bone free meats. Both Wusthof and Zwilling make great knives but I went with the Zwilling Pro' as I pinch grip my knives and it is much more comfortable in my hands.
I have Zwilling Professional S knives and I'm glad I chose that series. The knives have a full bolster that protects my fingers. I have a Zwilling Pro prep knife without the full bolster and I've nicked myself twice on the heel of the blade. Maybe it's not sharp to begin with, but once you've sharpened the blade, the heel is just as sharp as the rest of the blade.
Type of steel doesn't matter, as much as everything esle. It's about geometries, how the knife was sharpened, how the knife was made, if the heat treatment was succesfull etc. Balance of the knife ,weight and handle are also more important, than steel itself. As for which of thse 2 brands, is easier to sharpen, he mentioned, that both are the same, you won't feel any difference he said. and he is right, 1 degree hardness difference, ,when any mass produced knife can differ 1 or 2 degrees more or less, you won't see any difference, they all are going to erform almost the same.
I would treat any of these so bad... they would however earn the title of replacing my 25 dollar beater knife since i apreciate steel hardness in a blade. But i dont apreciate German steel softness in a blade beyond a beater or boning knife. And im mostly German... I would love to use it if it were of sufficient quality compared to Japanese steels. I can point out a blade thats better in every way than any represented here while costing significantly less than those sitting at the top here. Its the Tojiro Classic DP line. The info is all there in the specs.
I have a Zwilling J.A. Henckels *****Five Star 8” Chef’s Knife No. 30041-200 with a contoured form-fitting synthetic handle that I absolutely love. My ex-girlfriend’s mother’s boyfriend was an amateur chef who took cooking classes from master chefs around the world, as entertainment, and he had one and recommended it to her. (He was a professional car thief in San Francisco, and I kid you not.) I searched all over for one just like hers, and finally found some on deep clearance at a warehouse. They had been discontinued for some time. Despite having been very expensive at retail, they were on closeout for only $50, so I bought two. I probably didn’t need to-just the one will see me out. I suspect my knives were made before they broke out Zwilling and Henckels as district lines. It’s labeled “Zwilling J.A. Henckels,” was made in Germany, has a full bolster, and has a forged “Ice Hardened” blade. (I was able to get all this info because the second one is still in the box.)
The two zwilling knives you featured in this video are the exact same ones I own. I'm looking to buy the wustof classic and just for fun, compare it to the ones I mentioned.
I love the Wusthof Classic, the blade looks beautiful and very sharp. The handle is super comfortable and has a slight weight to it which makes cutting effortless bc the weight falls down on the item being cut making the cut alot easier. Not that its heavy or anything, it just has a slight more weight which gives in a premium feel and helps with cutting.
Zwilliing I discover this company leases at its name and some knifes are made in Taiwan and lesser known companies in Asia this is why I decided to start purchasing Global culinary knives because I know for a fact the type of Steel they use because they're all made in Japan. I've been a professional cook for over 40 years and I'm very committed to the knives that I purchased😮.
My mom owns some 30-year old Wüsthof Knives as I suggested back then to go for good quality and not buy every year some crappy stuff again and again- now the knives get sharpened everytime I visit, and are still in good condition- I personally got across some 15 years ago on a set of Wüsthof knives (intended to be the starter set for a young chef) for a good price- nowadays the 23cm chefs knive has a price of what I payed back then for the whole case of knives ;-) Comparing with some other Zwilling 4-star knives (that are, from what I understand, rated a bit below the Wüsthof classic series) is a big difference- the Wüsthof knives feel bettter balanced, and easier to grip than the Zwilling ones. Yes, factory-new, the Zwilling knives are sharp, but have a different (and in my opinion, uncomfortable) form when used to classic movements for cutting. Also the blade material of those 4-star Zwillings is not as rigid and hard as the Wüsthof ones. That said, the Zwilling knives are still better than lots of their competitors, but as the price difference is sometimes not that big, I would go for Wüsthof any day.
the wüsthof icon classic is the only handle that doesn't result in blistering on my thumb when i'm prepping large quantities. that makes up for the heavy handle in my estimation.
The closer two products are to each other, the less it matters which one you choose, but the more people will argue about which one is best. The next time somebody asks you, “should I buy a Wuesthof or a Zwilling?” just say “Yes.”
I'm a proud owner of Wusthof Icon 8 inch chef's knife for 6 years now and yes, when you pick it up, at first it feels off and seems like it's handle-heavy. BUT! Once you pinch-grip it properly, you'll find that the first rivet, where the balance point is, is located directly in the middle of your palm and when moving your hand you cannot feel the weight of the knife at all! It feels weightless, thus effortless to use. Believe me after 20 minutes of chopping with this knife I completely forget it's even in my hand... While other knives are blade heavy and are off balanced when you pinch grip them. It took me 3 trips to the store to "feel it out" the Icon knife but in the end I found it to be the best balanced knife there is! Yes, it's very expensive at $100 price but to me it's totally worth it!
I was surprised to hear that Wusthof have a 14 degree edge and Zwilling has 15 degree. I have been sharpening my Wusthof to 20 degree angle as I had read that most non-Japanese made knives had a 20 degree angle. Should I change to a narrower angle? Any general advice on this topic to offer? I think likely that country of design and even manufacture is likely less important than the the quality and qualities of the type steel alloy used? And personal preference in use? Perhaps best to experiment and see what angle works best for me on a specific knives - as sharpening a knife is like haircut and soon can be redone? :)
If you're happy with the 20-degree angle, I don't see any reason to change it. But it's possible to sharpen a knife with a 20 degree angle to 14 degrees (Wusthof Asian knives, like the Santoku, are even sharper at 10 per side). Here's an article from Wusthof with instructions www.wusthof.com/blog/how-to-sharpen-your-wuesthof-knives
Thank you. Related topic: I have been considering a carbon steel, or stainless-clad carbon steel, or all stainless-steel Japanese knife. I don't put any cutting tools in my dishwasher (clearly dulls cutting edges) that is not factor. I do sometimes leave knives out a bit after preparing a meal before cleaning them :( but I don’t leave my knives wet for long periods of time. It took some effort and time, but I have made mental adjustment that I care more about the edge, the smooth cut and release of ingredients more than the discoloration of the shiny flat/blade sides of my knives. I am thinking of a nakiri style knife as it adds best in form and function to the Western style knives I already own. I would watch a video if you ever made one on this topic of steel choice, styles, and makers of Japanese knives.
@@danpickard3258 great suggestion. I think you already know this but it comes down to edge retention vs. corrosion resistance. If you value sharpness/edge retention, carbon steel is the winner. But if you want a low maintenance knife, go with stainless steel. I’ll add this topic to my list. I think it’s worthy of a video with further explanation. I love the Nakiri by the way. Awesome vegetable knife and really fun to use.
If anyone is in the market for a good deal RIGHT NOW, Zwilling has their 140 dollar four star 8 inch chefs knife on sale for only 49 BUCKS😱 ....and the 400 dollar 8 piece set of the same line is on sale for 200!
That zwilling is evil. Never buy a knife with a full bolster. Zwilling should toss that factory in the bin. No wonder its fire sale territory. So heres a modern run down for japanese knives for the guys. Or if your on a budget and want stainless just get a tojiro classic DP for 100 bucks. Beats anything german. Im mostly german btw, if that helps lol.😢 So the rundown 1st well go carbon vs stainless. Stainless used to be inferior on edge retention. The lines are blurring these days. I use what i consider to be the best stainless currently used in japanese knives. It can be found in knives ranging from 200-2,500 but right now on the zon you can get my exact zwilling miyabi mizu 8" chef knife for 150. The steel im talking about here is SG2 stainless its possibly the most durable non chippy stainless currently used in japanese knives. It sits at a hardness of 63-64 in most knives. I havent sharpened my knives in 2 years and im still slicing better than an electric slicer my mom has of questionable origins... and still sharper than my moms german steel cut-co knives. Now lets look at carbon steel. The most superior japanese carbon steel is aogami blue super as far as edge retention is concerned. This is the steel that all stainless is thrown up against and fails. It is the pinnacle of japanese knife steel today. It does have superior hardness and durability compared to SG2 stainless. But by how much? Well its hardness sits at 64-65, so 1 rockwell hardness point higher. Maybe like 1-2% harder. How about durability? Well SG2 isnt far off that either. While i dont know the specifics the same sharpening rate of about 2 years holds true for this metal too. The main difference would be sharpenability. With the carbon steel sharpening about 10% faster and achieving a verifiably smoother finish at the microscopic level. Were basically to a point we're slicing farts in the wind here. But i am a verrified stainless fanboy and i like my SG2. There is a better stainless its CPM magnacut. Its very new and not used in any japanese knives yet. It may never be, its pretty close to SG2 but truly rivals aogami super. It can be found in some american knives. But not from what i call a true knife maker for kitchen use, they're burly thicc boys coming out of the pocket knife market... made of solid magnacut that nobodys momma wants to thin down to keep sharp... For carbon steel the is also shiragami white. It achieves an even smoother finish than aogami super, but it needs sharpened more often. Its considered the sharpeners choice if you like using whet stones. There is no stainless that i would call similar to this. There is VG10 in a similar hardness, but its a little easier to chip than SG2, and significantly harder to sharpen than the white carbon steel. I dont trust myself with carbon steel and feel like with SG2 im not leaving enough behind to matter to me. I'll take the extra few strokes to sharpen every 2 years and be happy with no rust. Also at this rate of sharpening my knives might outlive me! Sharpening info. Check the hardness of your metal and sharpen accordingly. 50-54 hardness 20 degrees is normal, 17 is hot rod. 56-58 20 is longevity, 17 is normal, 15 is hot rod. 60-62 hardness 17 is longevity, 15 is normal, 12 is hot rod. 62+ hardness 15 is longevity, 12 is normal, 9 is hot rod. Hot rods dont live to longevity in the knife world. But manufacturers will hot rod you to sell themselves! Also there are harder steels out there than what i like. I like what i like as a mix of super hard with a modicum of durability and sharpenability. The harder steels that are out there like ZDP189 are more brittle and are super hard to sharpen. Ive basically heard its pure hell. This stuff is tool steel made to cut other steels. Im not looking for a knife to cut knives with! I cant recomend SG2 enough. Its a bit extra due to the increased dificulty to forge. But it pays for itself in halfing the required sharpenings and doubling the knife longevity vs a VG10 blade. If anyone has any more questions, ill try my best. Happy slicing!
I had both and both are great. the lowest zwilling line from spain is basically the same as Henckel classic line made in spain (still better than make in china lower henckel.... now forge vs stamp... depends on your budget. the ones shown here are all forged and better.
I’ve wasted a lot of money on knives and cookware over the years and I’ve decided if I need a skillet I go to all clad and if I need a knife I go to Wusthof.
wtf, i bought mine Professional S here in germany for about 50 dollars a few months ago. its crazy how these prices change oversees duze to import fees, taxes and so on
The best thing I ever did as far as chefs knives go is I purchased a custom, American made knife built for me. Now I spend my time cutting and not sharpening them.
All those are forged. Machine forged, but still forged nonetheless, then finished by hand in after forge steps. You can find that info on all their descriptions. Plus you can tell what's not forged. Ex. Look at the Gourmet Wustoff, Zwilling Twin, the thickness of the blade is consistent from tip to tail. That's a stamped blade. Also most Japanese blades are stamped. They may do hand hammering, but a lot are stamped (minus the Damascus stuff). You'll have to spend lots $$ for a full forged Japanese knife, cuz those are def hand forged. Not that there's anything wrong with being stamped or laser cut, etc. they still use great steels.
I own a bunch of Wusthof and Zwilling knives, and I cook a lot, so they're really getting used. Zwilling Pro wins hands down as compared to Ikons on all meaningful parameters (not bu a lot, but that's enough for me) - that Friodur heat treat is just better.
@xandr13 I have the Rocking Santoku, too! Have paired it with the Zwilling Pro 5.5" prep knife, which is sold as a compact chefs knife here in Germany. I could not be happier. Both are lightweight and extremly versatile.
Here is better help. Look into Tojiro Classic DP. It matches the best of zwilling or wusthof in every way while exceeding it on blade hardness, cutting performance, and edge retention. It has a western style handle and a bolster for a very western feel. Its super comfly in the hand and comes highly recomended. Its also much cheaper @ 100 for the chef knife. I got my mom one for christmas and am amazed! Its not quite on my level. But my level is beyond christmas present territory. If i ever win the lotto ill catch mom up to me! Im rolling with the samurai over here...
Really great review. I just bought a Wusthof Performer 8” online and it comes tomorrow. I wanted a “beater” knife but also wanted to have something cool looking at least since I’m not a fan of German knives. From your review, I conclude that they both are equally useless for me aside from breaking down lobsters etc. or loaning to one of my cooks to use if they forget to bring a knife since they are made from soft floppy metal that can handle being bent at the edge with a rod back and forth when a cook does something stupid with a knife. I have hand made boutique aogami blue super Japanese knives for professional work. My work demands incredibly precise cuts. So $350 usd at this point in my professional career is cheap and half the price of my least expensive Japanese knife. I’m still not thrilled with my decision to get this knife. I just need a beater right now as I’m going to bail out another Chef’s kitchen in Orlando for three weeks on task force. Anyway, great to see that these soft German knives with their bolsters have not improved one bit since I first abandoned them in 2008. Thanks again. At least I’m getting one in all black this time.
Most knife manufactures in Germany (Wüsthof, Zwilling, J.A. Henckels, WMF, F. Dick) use the 1.4116. It is engraved on the blade. In professionel gastronomy there are rigid regulations regarding rust resistance. So a reliable stainless steel is preferred.
great video, great comparison, I noticed you said forged blades. they are "forged" but not actually forged. the only part that is forged is the bolster, the knife is stamped out, bolster forged on, then stamped to shape. I wouldnt really call that forged
@@PrudentReviews real easy, just search "zwilling knife making" and " wusthof knife manufacturing" in the search bar. videos from the company or sponsored by the company show the "forging" process
Your reviews are top notch...but god please dont say its a "Micro" - meter....its one word. Say it like "mi-crah-met-er". That was like nails on a chalk board moment there LoL
My blade company predates zwilling and wusthof. Nigara Homono - since the days of samurai. 350+ years in the making This is like comparing a ford f150xl to a ford f150xlt that came optioned and badged as a ford f150xl. There even the same color inside and out! Meanwhile you can buy a lincoln blackwood for less money somehow... which would be the unlisted Tojiro classic DP for 100 bucks.
@@lsamoa The unit is a MI-cro-MEE-ter. The measuring device is a mi-CROM-uh-tur. Look it up. He refers to the device but the unit pronunciation at 6:23.
@@lsamoa Well, I collected a bunch of TH-cam URLs from manufacturers and machinists showing you that _all_ of them pronounce it like that. But that comment just gets deleted. I'm guessing if you can't be convinced to just look it up in a dictionary, you also can't be convinced to search TH-cam for "Starrett micrometer" or "Mitutoyo micrometer" or "Fowler micrometer" or "Mahr micrometer" or "mrpete222 micrometer" or "abom79 micrometer" or "Keith Rucker micrometer". But maybe someone else reading this might not be so ornery and actually learn something.
@@lsamoa Is the thing that measures whether you have a fever or not a "THERM-oh-MEE-ter" or a "ther-MOM-uh-tur"? Is the thing on your car that shows how fast you're going a "SPEED-oh-MEE-ter" or a "spe-DOM-uh-tur? How about the thing near it that counts distance: an "OH-do-MEE-ter" or an "oh-DOM-uh-tur"? Or the thing that shows how fast your engine is spinning: a "TACK-oh-MEE-tur" or a "tack-OM-uh-tur"? It goes on and on: accelerometer, barometer, anemometer, sphygmomanometer, dynamometer, galvanometer, magnetometer, calorimeter, hygrometer, durometer, seismometer, dosimeter. None of these end in "MEE-ter". I was also going to post some links to micrometer manufacturer TH-cam videos showing them all pronouncing it, but TH-cam keeps deleting that comment. But try looking for Starrett, Mitutoyo, Fowler, and Mahr.
Great review ans content. I bought my first set of wusthoff classic icons when i bought my first house when i was 20, im 38 now and still have the same knives till today and not one has a chip or dent other than the cleaver, which the handle has a crack. Best knives iv ever used, from the boning knife to the fillet knife. The cleaver is pretty useless as its just too thick to chop anyting pricisely other than splint the bones. A family member gifted me a set of baccarat damascus steel knives... man are they shit. Rusted in the first week and most all chipped just from placing in the drying rack.😂😂😂
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I bought myself a set of Wusthof Classic Ikon knives a few years ago and I have zero regrets about it. I tell everyone the same thing when they ask me about what to buy: Find somewhere that sells them and hold them all. You really can't go wrong with any of the bigger high quality knives, but if the knife is uncomfortable to use it doesn't matter how good it is. It can cut like a lightsaber, but if it fatigues your hand after 10 minutes is it really worth it? The Classic Ikon fit my hand PERFECTLY when I was comparing them in the store. As soon as I picked it up there was no question what set I was buying. For me it was that drastic of a difference.
Let me also say this: I'm nowhere near a great cook. I'm probably not even a good cook. But having quality knives still makes a huge difference. Ease of use, edge retention, enjoyment of using them are all important factors.
Sounds great. We already have 3 classic Wusthof knifes that my wife got from her Grant Mother. I just ordered a 20cm/8"inch Chef Classic Icon. If the wife likes it then we are going to complete the set 1 knife at a time by swapping them out. The ones they replace will go to one of our kits (they are still quality knifes). It doesn't heard that I am originally from Germany and might be a bit biased. :-)
Had the same experience. Picked up the classic it felt ok. Picked up the classic ikon and knew this was the knife I wanted, combined with the grip I think that the heavy weight on the back makes the knife super comfortable and feels like it wouldn't accidentally fall out of your hand
When my wife and I met, I had a Wusthof classic and she has a Wusthof Gran Prix. They are together on the knife rack, and both get used almost daily. I had them professionally sharpened several years ago and they have only ever needed to be honed since. It's hard to rationalize purchasing another knife, they both are excellent. Thank you for the reviews, I have been enjoying your channel.
Two great collections - glad you like them!
I was given a set of Wusthof classic chef knife with a pairing knife from an aunt, when I first leave home to study and will be renting an apartment where I am expected to cook for myself. 20 years before that, when that aunt left home to study abroad, she was given a Wusthof classic by her sister, who came out before her. I never asked if there was another earlier “start” to this line of tradition, but I love my Wusthof, and I will be giving a set of Wusthof classic to the next family member that is leaving home and will cook for themselves.
That's a nice tradition
Surprising accurate comparison. I'm impressed.
I’ve got both. When I first started out in a restaurant, I bought Henckles Pro, after using other peoples knives, I bought Wusthof. Both are excellent. But I prefer the smaller heels and bolsters on the Wusthof… My favorite knife is a 7” hollow edge, Santoku Wusthof. That thing is a stud. But to tell the truth, most restaurants use general knives, and have a weekly (or longer) service to swap and sharpen.
I'm not sure why this channel isn't bigger and has more views the videos more transparent ans accurate than 76% of the garbage out there
Really appreciate it
I agree with you! You get the straight facts and no wondering off with stuff I don’t care about or care to know.
Same
75%
Now 74%
I have both brands and have been using them for many years. I consider them both to be excellent. Personal preference is Wüsthof. I purchased several Wüsthof knives at the factory outlet in Norwalk, Connecticut. For the most part I couldn’t tell the difference between the factory second and the regular quality. The key to these knives is keeping them sharpened properly. It takes a little practice, but it’s well worth the effort.
I have a Zwilling set and it’s amazing. I just sharpen after every 2 to 3 uses. Does everything I could possibly do in my kitchen.
Im a zwilling guy, and my brother is a wusthof guy. It’s ridiculous but when we get together the arguments usually start over who’s knives are better!
Ha, same with my brother and me re: cameras. I'm a Canon girl, he's Nikon. Endless arguments about which one is the best hahaha.
... whose* knives (who's = who is)
They’re both good - end of review.
You generally get what you pay for, so buy the best you can/want to afford. Stay away from sets, they always contain a knife you don’t need. Buy a chef’s knife (don’t be afraid to get a big one, the big ones are not just for pros), a small paring knife and a sort of “medium aggressive” bread knife. Enjoy.
I'm a wusthof guy, recently got a 1960s wood handle wusthof it feels very good in the hand, also has a full bolster witch im.a fan of along with wood handles,
The quality knives I owned were from the Henckels Primo Forged collection. I used them for many years with good results. But several years ago a friend of mine gifted me a 11" Japanese blue steel slicer and I have changed over entirely to Japanese knives made of HAP40 steel. I would still agree the the quality German knives are excellent and can last for a very long time if cared for properly, but I have found the difference between them and Japanese knives to be like night and day.
But the German knives are heavy in your hand compared to the Japanese knives. Plus some people say the Japanese knives hold a sharp edge longer.
I totally agree, I got a Wusthof Classic Block set gifted to me about 20 years ago and they are still great knives. But about 10 years ago I got my first Japanese knife and have never looked back. I keep my knives razor sharp, but even so, I feel like the Wusthof's smash through the food, where my hand forged, blue steel santoku cut through food like a light saber.
I own both brands but I honestly prefer the Swiss Victorinox. The offer easier to sharpen knifes at a fraction of these German knifes price. Victorinox won American Kitchen knife of the year several times in a row. I also have a Chinese cleaver. Wonderful type of knife that I can recommend. Heavy, sharp and easy to scoop up what you have cut with the blade.
My sister owns multiple knife sets, including a Victorinox set and a Wusthof set. The Victorinox are easier to sharpen because they're a bit softer, which also means they need to be sharpened more often. That's not exactly a bad thing as long as you don't mind a little extra care time. Hardness vs edge angle vs geometry are all very personal preferences.
I looked at Shun knives when I was shopping around by they hardness of them, and the super fine edges made them a poor choice for my very amateur skills. The Wusthof were a much better fit for my experience.
@@Patryn71 The original Victorinox are ok. then win mainly on the handle. but there are fakes out there
I've been considering getting a chinese cleaver. When do you tend to reach for it as opposed to your other knives? It seems like such an all-rounder, it feels like it could be used for anything and everything.
@@lsamoa I use it mostly for cutting vegetables, but sometimes meat and fish as well. Get one….you will not regret it.
@@dpie4859 Thanks, I just might :)
i love Wusthof Classic. Understatement, precise, comfortable. Reasonably retain sharpness
ME TOO
The one of bolster's roles is to sustain a thinner section blade. The knives with bolster have a thinner section blade than the knives without bolster. The knife with a bolster and the knife without a bolster make two types of cutting, that complement each other, it depends on preferences. Cutting with a knife with a blade sustained by a bolster is something similar to a razor, very smooth cutting. Cutting with a knife blade without being sustained by a bolster is not as smooth as a knife with a blade sustained by a bolster. A blade knife without a bolster has a longer life because the blade is thicker in section.
A great review of these popular brands. I encourage you to review a Victorinox Fibrox vs Mercer chef's knife review.
I like the Wusthof Classic Ikon the most out of what you showcased here. But Zwilling also makes a crazy great value 'Twin Master' chef's knife (even a nice long one), with basically the same great blades, but with a practical plastic handle instead.
I would pick that classic ikon too. I think the twin master might be stamped not forged. Huge deal breaker.
Forging reduces the grain size of the metal, meaning finer micro serrations and a finer edge that lasts longer. It also means you can take your sharpening to a higher usable grit.
Stamped steel you dont need to go past 4k on stones, quality german steel like 6k, japanese steel like 8k. Im not even sure if stropping offers a benefit on stamped steel beyond setting your burrs straight...
The quality of the blade steel is factor #1 for a knife. Its why i wont shop for a german knife unless i want a beater knife or a boning knife to graze against cow/pig bones. Japanese steel is incoparable imho.
Tojiro classic DP beats zwilling pro or any wusthof classic or classic ikon in every way for me. Its harder core steel but not chippy 60-62, its forged construction with a western handle and bolster. Its had its spine and choil softened to work comofortably. The grip is super comfy. No full bolster (i dont think japan even does that level of evil to a knife) it has a french shaped blade like the wusthof classic ikon, which i prefer to the regular classic or zwilling pro. Oh and i forgot to mention it runs $100, so its like 35-40% cheaper or something! It only checks boxes of equal or better value! #winner!
@@brandonhoffman4712 Interesting. I felt my cheaper yellow plastic handle 'stamped' blades worked quite well and didn't think there was a grain size difference. Is this something I could inspect or measure? BTW I have a variety of stones and a handful of expensive Japanese hand made knives (my latest uses ATS314 steel)
The twin is indeed a stamped knife. But one of the knives tested here is the Zwilling four star. That one is fully forged, same steel as the pro, but currently on sale for only 49 bucks....like a hundred dollars off
...I posted this before, but they deleted it 🤷♂️
I have a set of Pro S that have been awesome for the past 20 years.
I recently bought the matching steak knives and they too are amazing.
I've had my Professional S for 23 years. They've always performed great, and they stay sharp. I don't use a pinch grip, and I prefer a full bolster.
I have Professional S and I really like the full bolster. I have a Zwillig Pro prep knife that doesn't have the full bolster and I've nicked myself twice on the heel. I don't know why I keep using it.
I own both the Wüsthof Classic Ikon as well as various Zwilling knives. I can attest that all of them are excellent. Personally, I prefer the Wüsthof Classic Ikon handle over the Zwilling Pro, which I find rather uncomfortable over time. The Wüsthof is excellent for men with large hands. The Wüsthof Classic and the ZWilling Professional S are practically identical. I recently bought a Zwilling Pure bread knive and - my God - it is sharp!
The Wüsthof Classic Ikon series is really a beautiful and (relatively) affordable set of knives. There is no comparison with any supermarket knives. Thick forged German steel is just made different. If you can get one knife, then get the 8" chef's knife and build your set from there. And full bolsters are awful, just had to get that out there.
Great Review
I've been using _Zwilling_ knives for many years. I started with a small block set and filled it in to a ridiculous degree. I have three blocks full. Granted, I have several duplicates, but sometimes that's handy.
A _Zwilling Pro 10-piece Block_ is my go to wedding gift.
I own an extensive Pro S collection and a few Wusthoff knives. Both are top tier quality and I’d recommend both to any buyer. I just used Zwilling’s lifetime warranty on 4 pieces and the warranty is top notch. One hundred percent owner satisfaction. I’d never own any other knife for daily, food prep use. You cannot go wrong with either. Choose the one that feels best in your hand and has the right balance and feel.
I personally don’t like the rocker motion so this was very interesting to see the differences.
A couple years ago I did quite a bit of knife research to buy my mom a good knife set. I have since inherited them back... I did come to the conclusion that Wusthof was a great option but as a compromise between quality and cost I went with the Mercer Culinary set (which apparently somewhat cater to the culinary arts trade)
At any rate they are made from the same steel X50 Cr Mo V15...
Now I am by far an expert however they are the highest quality knives I have ever used first hand (sharpen relatively easy and hold an edge that often only needs stropping to bring the edge back to razor sharp) and while not cheap they hit the quality mark satisfactorily for me.
I have both Zwilling Pro and Miyabi knives in our kitchen and I love them both. My Zwilling chef's ( two sizes ) and prep knives are my daily workhorses and the Miyabi's have a bit more finesse and are definitely built for finer detail work. I tend to use the zwilling knives on heavier materials like squash, pumpkin, large potatoes and meat with bones, where the Miyabi's I tend to use for fine dicing, match sticking, and bone free meats. Both Wusthof and Zwilling make great knives but I went with the Zwilling Pro' as I pinch grip my knives and it is much more comfortable in my hands.
I have Zwilling Professional S knives and I'm glad I chose that series. The knives have a full bolster that protects my fingers. I have a Zwilling Pro prep knife without the full bolster and I've nicked myself twice on the heel of the blade. Maybe it's not sharp to begin with, but once you've sharpened the blade, the heel is just as sharp as the rest of the blade.
You should also talk about which one is easier to sharpen from the point of view of the type of steel they use
Они оба точатся хорошо. Отличие , Zwillinge 57 HRS und Wüsthoff 58 HRS....
🤔👍
Type of steel doesn't matter, as much as everything esle. It's about geometries, how the knife was sharpened, how the knife was made, if the heat treatment was succesfull etc. Balance of the knife ,weight and handle are also more important, than steel itself. As for which of thse 2 brands, is easier to sharpen, he mentioned, that both are the same, you won't feel any difference he said. and he is right, 1 degree hardness difference, ,when any mass produced knife can differ 1 or 2 degrees more or less, you won't see any difference, they all are going to erform almost the same.
I would feel honored to own either knife. Thank you for your honest reviews.
Glad you find them helpful :)
I would treat any of these so bad... they would however earn the title of replacing my 25 dollar beater knife since i apreciate steel hardness in a blade. But i dont apreciate German steel softness in a blade beyond a beater or boning knife. And im mostly German...
I would love to use it if it were of sufficient quality compared to Japanese steels.
I can point out a blade thats better in every way than any represented here while costing significantly less than those sitting at the top here. Its the Tojiro Classic DP line. The info is all there in the specs.
I have a Zwilling J.A. Henckels *****Five Star 8” Chef’s Knife No. 30041-200 with a contoured form-fitting synthetic handle that I absolutely love. My ex-girlfriend’s mother’s boyfriend was an amateur chef who took cooking classes from master chefs around the world, as entertainment, and he had one and recommended it to her. (He was a professional car thief in San Francisco, and I kid you not.) I searched all over for one just like hers, and finally found some on deep clearance at a warehouse. They had been discontinued for some time. Despite having been very expensive at retail, they were on closeout for only $50, so I bought two. I probably didn’t need to-just the one will see me out.
I suspect my knives were made before they broke out Zwilling and Henckels as district lines. It’s labeled “Zwilling J.A. Henckels,” was made in Germany, has a full bolster, and has a forged “Ice Hardened” blade. (I was able to get all this info because the second one is still in the box.)
The two zwilling knives you featured in this video are the exact same ones I own. I'm looking to buy the wustof classic and just for fun, compare it to the ones I mentioned.
I love the Wusthof Classic, the blade looks beautiful and very sharp. The handle is super comfortable and has a slight weight to it which makes cutting effortless bc the weight falls down on the item being cut making the cut alot easier. Not that its heavy or anything, it just has a slight more weight which gives in a premium feel and helps with cutting.
Zwilliing I discover this company leases at its name and some knifes are made in Taiwan and lesser known companies in Asia this is why I decided to start purchasing Global culinary knives because I know for a fact the type of Steel they use because they're all made in Japan. I've been a professional cook for over 40 years and I'm very committed to the knives that I purchased😮.
I’m a Japanese knife guy but I do keep a wusthof gourmet 8” chef knife in the drawer for beater tasks where the super hard Japanese knives may chip
Thanks Sir
My mom owns some 30-year old Wüsthof Knives as I suggested back then to go for good quality and not buy every year some crappy stuff again and again- now the knives get sharpened everytime I visit, and are still in good condition- I personally got across some 15 years ago on a set of Wüsthof knives (intended to be the starter set for a young chef) for a good price- nowadays the 23cm chefs knive has a price of what I payed back then for the whole case of knives ;-)
Comparing with some other Zwilling 4-star knives (that are, from what I understand, rated a bit below the Wüsthof classic series) is a big difference- the Wüsthof knives feel bettter balanced, and easier to grip than the Zwilling ones. Yes, factory-new, the Zwilling knives are sharp, but have a different (and in my opinion, uncomfortable) form when used to classic movements for cutting.
Also the blade material of those 4-star Zwillings is not as rigid and hard as the Wüsthof ones.
That said, the Zwilling knives are still better than lots of their competitors, but as the price difference is sometimes not that big, I would go for Wüsthof any day.
Love Wusthof knives, I have Wusthof Culinar knives that feel wonderful in the hand and also look gorgeous. Sadly they don’t sell them anymore
What type of steel do they use?
Hey Mr Prudent, was wondering if you’ve thought of doing a review on Victoria Signature Cast Iron? They’re pretty nice!
Yes! It’s on the list
I really like my Wusthof knives.
Nice review.
the wüsthof icon classic is the only handle that doesn't result in blistering on my thumb when i'm prepping large quantities. that makes up for the heavy handle in my estimation.
The closer two products are to each other, the less it matters which one you choose, but the more people will argue about which one is best. The next time somebody asks you, “should I buy a Wuesthof or a Zwilling?” just say “Yes.”
Hahaha good point
I still enjoy your reviews even though I already have my “forever knives.”
@@mikethebeginner I appreciate you watching!
I got my Wusthof Epicure set for a good price. Wished they didn't stop making that series.
I'm a proud owner of Wusthof Icon 8 inch chef's knife for 6 years now and yes, when you pick it up, at first it feels off and seems like it's handle-heavy. BUT! Once you pinch-grip it properly, you'll find that the first rivet, where the balance point is, is located directly in the middle of your palm and when moving your hand you cannot feel the weight of the knife at all! It feels weightless, thus effortless to use. Believe me after 20 minutes of chopping with this knife I completely forget it's even in my hand... While other knives are blade heavy and are off balanced when you pinch grip them. It took me 3 trips to the store to "feel it out" the Icon knife but in the end I found it to be the best balanced knife there is! Yes, it's very expensive at $100 price but to me it's totally worth it!
Thank you for knowing the difference between average and median.
I don’t know why i am watching this. 😉 I already own two Zwilling knives, and everybody who cooks with me is astonished about the high quality. 😊
I daily use a Wüsthof X-Line chefs knife. It is really good but also a bit heavy on the handle.
I was surprised to hear that Wusthof have a 14 degree edge and Zwilling has 15 degree. I have been sharpening my Wusthof to 20 degree angle as I had read that most non-Japanese made knives had a 20 degree angle. Should I change to a narrower angle? Any general advice on this topic to offer? I think likely that country of design and even manufacture is likely less important than the the quality and qualities of the type steel alloy used? And personal preference in use? Perhaps best to experiment and see what angle works best for me on a specific knives - as sharpening a knife is like haircut and soon can be redone? :)
If you're happy with the 20-degree angle, I don't see any reason to change it. But it's possible to sharpen a knife with a 20 degree angle to 14 degrees (Wusthof Asian knives, like the Santoku, are even sharper at 10 per side). Here's an article from Wusthof with instructions www.wusthof.com/blog/how-to-sharpen-your-wuesthof-knives
Thank you. Related topic: I have been considering a carbon steel, or stainless-clad carbon steel, or all stainless-steel Japanese knife. I don't put any cutting tools in my dishwasher (clearly dulls cutting edges) that is not factor. I do sometimes leave knives out a bit after preparing a meal before cleaning them :( but I don’t leave my knives wet for long periods of time. It took some effort and time, but I have made mental adjustment that I care more about the edge, the smooth cut and release of ingredients more than the discoloration of the shiny flat/blade sides of my knives. I am thinking of a nakiri style knife as it adds best in form and function to the Western style knives I already own. I would watch a video if you ever made one on this topic of steel choice, styles, and makers of Japanese knives.
@@danpickard3258 great suggestion. I think you already know this but it comes down to edge retention vs. corrosion resistance. If you value sharpness/edge retention, carbon steel is the winner. But if you want a low maintenance knife, go with stainless steel.
I’ll add this topic to my list. I think it’s worthy of a video with further explanation.
I love the Nakiri by the way. Awesome vegetable knife and really fun to use.
If anyone is in the market for a good deal RIGHT NOW, Zwilling has their 140 dollar four star 8 inch chefs knife on sale for only 49 BUCKS😱
....and the 400 dollar 8 piece set of the same line is on sale for 200!
That zwilling is evil. Never buy a knife with a full bolster. Zwilling should toss that factory in the bin. No wonder its fire sale territory.
So heres a modern run down for japanese knives for the guys. Or if your on a budget and want stainless just get a tojiro classic DP for 100 bucks. Beats anything german. Im mostly german btw, if that helps lol.😢
So the rundown 1st well go carbon vs stainless. Stainless used to be inferior on edge retention. The lines are blurring these days. I use what i consider to be the best stainless currently used in japanese knives. It can be found in knives ranging from 200-2,500 but right now on the zon you can get my exact zwilling miyabi mizu 8" chef knife for 150. The steel im talking about here is SG2 stainless its possibly the most durable non chippy stainless currently used in japanese knives. It sits at a hardness of 63-64 in most knives. I havent sharpened my knives in 2 years and im still slicing better than an electric slicer my mom has of questionable origins... and still sharper than my moms german steel cut-co knives. Now lets look at carbon steel. The most superior japanese carbon steel is aogami blue super as far as edge retention is concerned. This is the steel that all stainless is thrown up against and fails. It is the pinnacle of japanese knife steel today. It does have superior hardness and durability compared to SG2 stainless. But by how much? Well its hardness sits at 64-65, so 1 rockwell hardness point higher. Maybe like 1-2% harder. How about durability? Well SG2 isnt far off that either. While i dont know the specifics the same sharpening rate of about 2 years holds true for this metal too. The main difference would be sharpenability. With the carbon steel sharpening about 10% faster and achieving a verifiably smoother finish at the microscopic level.
Were basically to a point we're slicing farts in the wind here. But i am a verrified stainless fanboy and i like my SG2. There is a better stainless its CPM magnacut. Its very new and not used in any japanese knives yet. It may never be, its pretty close to SG2 but truly rivals aogami super. It can be found in some american knives. But not from what i call a true knife maker for kitchen use, they're burly thicc boys coming out of the pocket knife market... made of solid magnacut that nobodys momma wants to thin down to keep sharp...
For carbon steel the is also shiragami white. It achieves an even smoother finish than aogami super, but it needs sharpened more often. Its considered the sharpeners choice if you like using whet stones. There is no stainless that i would call similar to this. There is VG10 in a similar hardness, but its a little easier to chip than SG2, and significantly harder to sharpen than the white carbon steel.
I dont trust myself with carbon steel and feel like with SG2 im not leaving enough behind to matter to me. I'll take the extra few strokes to sharpen every 2 years and be happy with no rust. Also at this rate of sharpening my knives might outlive me!
Sharpening info. Check the hardness of your metal and sharpen accordingly. 50-54 hardness 20 degrees is normal, 17 is hot rod. 56-58 20 is longevity, 17 is normal, 15 is hot rod. 60-62 hardness 17 is longevity, 15 is normal, 12 is hot rod. 62+ hardness 15 is longevity, 12 is normal, 9 is hot rod. Hot rods dont live to longevity in the knife world. But manufacturers will hot rod you to sell themselves!
Also there are harder steels out there than what i like. I like what i like as a mix of super hard with a modicum of durability and sharpenability. The harder steels that are out there like ZDP189 are more brittle and are super hard to sharpen. Ive basically heard its pure hell. This stuff is tool steel made to cut other steels. Im not looking for a knife to cut knives with!
I cant recomend SG2 enough. Its a bit extra due to the increased dificulty to forge. But it pays for itself in halfing the required sharpenings and doubling the knife longevity vs a VG10 blade.
If anyone has any more questions, ill try my best. Happy slicing!
I had both and both are great. the lowest zwilling line from spain is basically the same as Henckel classic line made in spain (still better than make in china lower henckel.... now forge vs stamp... depends on your budget. the ones shown here are all forged and better.
I enjoyed watching this comparison video. But I feel you forgot the most important thing. What kind of steels are used in the different knifes?
They are both made from the exact same steel.
I’ve wasted a lot of money on knives and cookware over the years and I’ve decided if I need a skillet I go to all clad and if I need a knife I go to Wusthof.
Wise approach
I have a set of both and I can pick up one or the other without giving it a secound thought. There bith great kitchen knives.
wtf, i bought mine Professional S here in germany for about 50 dollars a few months ago. its crazy how these prices change oversees duze to import fees, taxes and so on
Спасибо. Было интересно.
The best thing I ever did as far as chefs knives go is I purchased a custom, American made knife built for me. Now I spend my time cutting and not sharpening them.
More explanation necessary. How do you "not sharpen". Even Japanese high HRC need sharpening.
Also note if made by hand or stamped.
All those are forged. Machine forged, but still forged nonetheless, then finished by hand in after forge steps. You can find that info on all their descriptions. Plus you can tell what's not forged. Ex. Look at the Gourmet Wustoff, Zwilling Twin, the thickness of the blade is consistent from tip to tail. That's a stamped blade. Also most Japanese blades are stamped. They may do hand hammering, but a lot are stamped (minus the Damascus stuff). You'll have to spend lots $$ for a full forged Japanese knife, cuz those are def hand forged. Not that there's anything wrong with being stamped or laser cut, etc. they still use great steels.
I own a bunch of Wusthof and Zwilling knives, and I cook a lot, so they're really getting used. Zwilling Pro wins hands down as compared to Ikons on all meaningful parameters (not bu a lot, but that's enough for me) - that Friodur heat treat is just better.
Oh, also - that Zwilling's Rocking Santoku is siiiiick! Perfect chef knife for me.
@xandr13
I have the Rocking Santoku, too! Have paired it with the Zwilling Pro 5.5" prep knife, which is sold as a compact chefs knife here in Germany. I could not be happier. Both are lightweight and extremly versatile.
This is so helpful, thanks!
Glad it was helpful!
Here is better help.
Look into Tojiro Classic DP.
It matches the best of zwilling or wusthof in every way while exceeding it on blade hardness, cutting performance, and edge retention. It has a western style handle and a bolster for a very western feel. Its super comfly in the hand and comes highly recomended. Its also much cheaper @ 100 for the chef knife.
I got my mom one for christmas and am amazed! Its not quite on my level. But my level is beyond christmas present territory. If i ever win the lotto ill catch mom up to me! Im rolling with the samurai over here...
When I want german knives I go to Friedrich Dick Premier Plus Series, like the handle much more.
Pronounced "VÜHST-HOF", and "TSVIL-LING", not WOOSTOF and SWEELING
Chill mal
I've seen a lot of Zwilling knives made in China and Spain.
Those are Henkels, not Zwilling
Really great review. I just bought a Wusthof Performer 8” online and it comes tomorrow. I wanted a “beater” knife but also wanted to have something cool looking at least since I’m not a fan of German knives. From your review, I conclude that they both are equally useless for me aside from breaking down lobsters etc. or loaning to one of my cooks to use if they forget to bring a knife since they are made from soft floppy metal that can handle being bent at the edge with a rod back and forth when a cook does something stupid with a knife. I have hand made boutique aogami blue super Japanese knives for professional work. My work demands incredibly precise cuts. So $350 usd at this point in my professional career is cheap and half the price of my least expensive Japanese knife. I’m still not thrilled with my decision to get this knife. I just need a beater right now as I’m going to bail out another Chef’s kitchen in Orlando for three weeks on task force. Anyway, great to see that these soft German knives with their bolsters have not improved one bit since I first abandoned them in 2008. Thanks again. At least I’m getting one in all black this time.
Arrogant.
it would be worth learning the correct pronunciation of these amazing company names.
i still feel like wusthof would be half the brand if they didnt sponsor masterchef (and other tv shows).
Gorczany Shoals
Knife review without mention of types of steel?
Most knife manufactures in Germany (Wüsthof, Zwilling, J.A. Henckels, WMF, F. Dick) use the 1.4116. It is engraved on the blade. In professionel gastronomy there are rigid regulations regarding rust resistance. So a reliable stainless steel is preferred.
great video, great comparison, I noticed you said forged blades. they are "forged" but not actually forged. the only part that is forged is the bolster, the knife is stamped out, bolster forged on, then stamped to shape. I wouldnt really call that forged
Source?
@@PrudentReviews real easy, just search "zwilling knife making" and " wusthof knife manufacturing" in the search bar. videos from the company or sponsored by the company show the "forging" process
Your reviews are top notch...but god please dont say its a "Micro" - meter....its one word. Say it like "mi-crah-met-er". That was like nails on a chalk board moment there LoL
You sound fun at parties. Are you the “well ACtuaLLy” guy of your friend group?
🌎👍❤
I know it's silly but I can't stand the Zwilling logo lol. It reminds me of a Mussolini-era statue I once saw in Italy. Yuck.
This comparison is water versus H2O. Good knives, but not outstanding.
My blade company predates zwilling and wusthof. Nigara Homono - since the days of samurai. 350+ years in the making
This is like comparing a ford f150xl to a ford f150xlt that came optioned and badged as a ford f150xl. There even the same color inside and out!
Meanwhile you can buy a lincoln blackwood for less money somehow... which would be the unlisted Tojiro classic DP for 100 bucks.
Found a fellow knife nerd
It's not a MI-cro-MEE-ter. It's a mi-CROM-uh-tur.
No he's saying it correctly
@@lsamoa The unit is a MI-cro-MEE-ter. The measuring device is a mi-CROM-uh-tur. Look it up. He refers to the device but the unit pronunciation at 6:23.
@@wbfaulk lol, I don't need to look it up. Your emphasis makes no sense and noone says it like that. It's a metering device.
@@lsamoa Well, I collected a bunch of TH-cam URLs from manufacturers and machinists showing you that _all_ of them pronounce it like that. But that comment just gets deleted. I'm guessing if you can't be convinced to just look it up in a dictionary, you also can't be convinced to search TH-cam for "Starrett micrometer" or "Mitutoyo micrometer" or "Fowler micrometer" or "Mahr micrometer" or "mrpete222 micrometer" or "abom79 micrometer" or "Keith Rucker micrometer". But maybe someone else reading this might not be so ornery and actually learn something.
@@lsamoa Is the thing that measures whether you have a fever or not a "THERM-oh-MEE-ter" or a "ther-MOM-uh-tur"? Is the thing on your car that shows how fast you're going a "SPEED-oh-MEE-ter" or a "spe-DOM-uh-tur? How about the thing near it that counts distance: an "OH-do-MEE-ter" or an "oh-DOM-uh-tur"? Or the thing that shows how fast your engine is spinning: a "TACK-oh-MEE-tur" or a "tack-OM-uh-tur"? It goes on and on: accelerometer, barometer, anemometer, sphygmomanometer, dynamometer, galvanometer, magnetometer, calorimeter, hygrometer, durometer, seismometer, dosimeter. None of these end in "MEE-ter".
I was also going to post some links to micrometer manufacturer TH-cam videos showing them all pronouncing it, but TH-cam keeps deleting that comment. But try looking for Starrett, Mitutoyo, Fowler, and Mahr.
Not mentioned is to look at the logo. Twins= made in Germany a single = Argentina and none is China.
Great review ans content.
I bought my first set of wusthoff classic icons when i bought my first house when i was 20, im 38 now and still have the same knives till today and not one has a chip or dent other than the cleaver, which the handle has a crack. Best knives iv ever used, from the boning knife to the fillet knife.
The cleaver is pretty useless as its just too thick to chop anyting pricisely other than splint the bones.
A family member gifted me a set of baccarat damascus steel knives... man are they shit. Rusted in the first week and most all chipped just from placing in the drying rack.😂😂😂
why the most important information is missing: what steel is it made ? totally useless....
Вюстхоф указывает только стандарт стали, звилинг вообще ничего не указывает. Так что точного ответа на этот вопрос, мы не получим.