Japanese vs German Chef Knife

Cut something!

Love the Wusthof Icon. I've owned mine for a little over a year. It made me realize just how dull the knives I've been using were. Seriously changed my perspective and expectation when is comes to knife upkeep.

Ill say this, I have both European and Japanese knives in my kitchen. when it comes to any task that may chip a blade, i grab my victorinox 10 inch chefs knife. it takes a good enough edge to part up a chicken, but is soft enough i don't have to worry about it chipping if it knocks into a bone.

What is the music in the background pls?

I have a Wusthof , I've never owned or used Masumoto . The japanese one is pretty similar but for me the deal breaker is the shape of the blade and the tip .

Have you rated global knives? I have invested in a few (they are also spendy ) and would like to your thoughts. Thanks for your fantastic honest tutorials and info videos.

Your reviews are awesome and your channel as a whole is just fantastic! I'm buying a Wüsthof Classic Ikon Creme Chef's Knife probably on Monday.I think that the Classic Ikon is better than the Classic because there's no full bolster and for my hands,the C.I. handle is better.
Thank you!

blah blah blah where the experiments

So which one holds an edge

I better between sharpening? I have a less expensive set of wurstof henkels. Which sharpen pretty easy, hold an edge ok, but have to spend 20-30 seconds on the steel after or even during a meal prep.

For me a sharpe knife is one I can shave my arm or legs with.

How would a miyabi kaizen tank up against these? The fit and finish is just amazing

I personally love my Wüsthof! Use it every time I'm in the kitchen. Never had a chance to use a Gyuto but hope to sometime. Love watching your videos, they are very informational.

cuz you are not saying it right

How does Wusthof compare with Gude? .. both are German.

You've come along way in 3 years compared to your 2019 videos

I don’t mind a corner on top of a knife because I use that to peel ginger.

I prefer German knife for work and Japanese knife for slicing a mountains in half

A knife with handle chips is clearly Chinese subcontractor under a Japanese name as no one in quality control would approve of that.

You compared two totally different knives for different purposes.  Also, Masamoto is not the best Japanese Knife out there.  There are Japanese knives made from AUS-10 and Hitachi Steel and the new HAP40 that are better than anything you will get, German Wise.  Take my Masahiro Sujihiki.  It is a slicer, virgin steel so it WILL rust, you have to patina it and wipe it with food grade mineral spirits so it doesn't rust.  The Pros, it will cut better and slice thinner than any Wustof EVER.  It will take an edge that you can shave your face with.  However, should I be comparing it to a Wustof?  Heck no.  They are two totally different knives.  The fact that you tried to compare these two knives at all, tells me you don't know what you are talking about and are giving people advice from a very skewed perspective.  If they want an all purpose kitchen knife that is decent for many tasks, then sure, take the Wustof, but if you want a fish filet knife, super thin slicer, light and nimble chefs knife for delicate and surgical tasks, then the Masamoto (although I wouldn't own one) was it.  I will tell you this as well, the greatest German Knife will NEVER compete with the greatest Japanese knife.  Thousands of years and steels like Hitachi Blue and White make some of the best knives in the world.  Yes, Wustof is a great knife, but this comparison and even worse the insinuation of "The Wustof is better" is just false, false, false.I enjoy your channel and Im not saying you are completely ignorant of knives, but this comparison was not good.  It would be like me comparing a Wustof Icon to a Chinese Meat Cleaver.  They just aren't made to do the same tasks.

Regarding the sharp spine on a Wusthof, in a pinch I have used the spine to peel carrots and potatoes. It worked so well that I wondered if it was actually a design feature.

I have henckels and the miyabi morimoto x henckels. I can tell that the Japanese knife is little sharper than German but I still prefer German due to the durability.

Thank you for your review. May I ask if I should hone 420hc knives, or just go with stones?

@Burrfection

Hi sir. For a non-english speaking man, sometime the name of the knives are not really clear to me. It could be really nice to just write in the descriptino something like "knives that appaear on this video are: *name of the knives". Thank you very much for your work !

I'm done with ABS plastic kitchen knives. LEGO plastic is not for use and washing every day. Maybe 18 to 24 months is all they last for me. They crack on the heel end if they drop and the rivets loosen up, corrode, expand and fall out. I'm in my 40s and have had at least 8 fall apart on me. Micarta or G10 only for me going forward.

Zwilling Cronodur Twin the best Europa Knif

Wusthof doesn't have sexy looks.😂🤣 that's reason i don't like western knife.

The print on the blade of the Wüsthof is such a turnoff

I wonder about the viability nowadays of a self run sharpening business. I am very passionate about it but with so many different machines and whatnot available to sharpen knives, it makes me feel as though there isnt a need to pay someone to do it with stones.

Either way thanks for the great content!

German knives all the way. May not be the very sharpest, but they keep their sharpness wellllll beyond japanese knives.
If youre interested, I definitely recommend Böker Knives, imho even better than Wüsthof.

I love your hair💜

Hi @burrfection , I've owned a Wulstoff Classic for 4 years, and recently had it taken in to reprofile the double bevel into a single bevel (chisel) edge for thin slicing.

My question is about hand sharpening it. On the stone should I only sharpen on one side of the knife and what about the flat side? Please help.

I prefer the wusthof by far for everyday cooking.. it’s so versatile and durable compared to the Japanese knife.. Japanese knife was great as a novelty experience initially but after a month, maintaining it was too much of pain..

Just got the masamoto, but i havent used it at work yet. Way excited to see what it can do. Its my 2nd real kinife. I was more pumped to use my mercer renassaince 10 inch, when i felt it before use. Hope i'm not let down. The light weight, was the first thing u i noticed

Your information has been so helpful for my wife and I since were switching from stamped steel knives to something better or should I say special. Thanks

Lol.. Asian guy saying he has small hands

Deutsche messer sind klasse

I've read a story about buying knife in Japan. Before packing it, merchant grabbed his knife and cut a mark in customers blade's spine. He calmly explained to surprised buyer that new knife needs his characteristic mark - thus starting it's working life as a knife. That's a Japanese concept that real stuff doesn't have to look like new, it needs marks, scratches and imperfections - they make it personal and beautiful. So your knife came initialized straight from factory)

As for me - I remembered this when buying used bike with scratches all over frame. Surprisingly I like and ride this bike more than my other bike which is like new. My scratched bike can't be damaged so I use no matter what.

Thanks a lot!
I have almost bought a Japanese knife. But after watching your videos, I realized that a European chef knife would suit me better. And most importantly, I now know why. 👨‍🍳

So am I correct that ,the harder the steel the longer it keeps a sharp edge? If I am correct what is the hardest knife out there? I only ask because I'm a newbie to quality knifes. I've just recently become somewhat efficient at sharpening knives but I get frustrated that some of my knifes don't keep a sharp edge that long. I'm ready to invest in a high quality knife but I don't want a knife that won't keep an edge that long. Thanks!

Why not compare to at a real handmade 60+ Japanese knife instead?

I found my Wusthof to be frustrating not keeping an edge, it has to be sharpened with every use. I purchased a Miyabi today I am hoping it will hold an edge better. I use your rolled buffalo strop and it sharpens it right up, but would like to give a Japanese knife a try.

sorry but gernan steel cannot beat japanese steel

The wüsthof is the perfect knife series. They slicing knife 23cm is even more astounish. They hab a series called epikur that was even better. Sadly it is out of production but that line was basicly the best knife in the the worl bedide the real premium line for 2000 - 10000 per knife witch are even more extrodenary. But the wüsthof knifes are second to none for normal use. They are basicly engenigings perfection and a absolute drean to use. I have 5 of them in daily use.

Whusthof ikon classic has a 58 pints on a hardness of a Rockwell scale.
Well it's hard almost like some of the Japanese knifes. In my case it took up to 35-40 long minutes to sharpen this knife. This knife it's not easy to sharp.
I use japaneese sun tiger wetstones. 100/6000, 800/8000.

Would you do a segment on the Cutco 10 inch chefs knife.

After I use James knife I love it and I hate rock cutting skill because it can't come out fine cutting,these is my personal opinion on knife no offense.

Wüsthof's HQ is in Germany though, not in the US. But they have a subsidiary and enough distribution centres in the US to make it easier for people there to import them indeed, compared to Japanese knives.

Wűsthof and Shun were my two first pics. Went with the Shun Premiere over the Icon. Because, of weight in my hand. Was much lighter with Shun.
Good stuff, trekking forward to next video. 😊

Would love to know the process to keep my Wusthof Classic sharp. I am just getting my feet wet with knifes and thought it was a good knife to start with. I have purchased Naniwa superstone1000 grit, Nabiwastone holder, Naniwa leather strop, Naniwa A-102 (220) Shapton Ceramic Fine and Shapton Glass Stone. Could you tell me what order I should use these in and if I need to use them all or just when to use them. Many thanks. I love your videos!