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[Best Of] German Chef's Knife
[Best Of] German Chef's Knife
just remember the Dalstrong and the Cangshan are CHINESE knives, not German knives.
53
Curious why you're interested specifically in German Chef's knives over Japanese as well?
I recently purchased a Shun Classic Kiritsuke and it's by far the sharpest and best chef's knife I've ever owned, and I've gone through my fair share of German knifes. Wusthof, Zwilling Henckels, Victorinox (not German but very well made)
I can't recommend Shun knives enough at this point. The VG-10 Super Steel damascus is shockingly NOT a gimmick, and as long as you take good care of your knives (hand cleaning, proper cutting surfaces, not letting family use it under ANY circumstances) it will last a long time. Also, Shun offers free sharpening, too.
I recently purchased a Shun Classic Kiritsuke and it's by far the sharpest and best chef's knife I've ever owned, and I've gone through my fair share of German knifes. Wusthof, Zwilling Henckels, Victorinox (not German but very well made)
I can't recommend Shun knives enough at this point. The VG-10 Super Steel damascus is shockingly NOT a gimmick, and as long as you take good care of your knives (hand cleaning, proper cutting surfaces, not letting family use it under ANY circumstances) it will last a long time. Also, Shun offers free sharpening, too.
53
That's totally understandable, I'm glad you found a style you like. I simply suggested it because I know a lot of other Japanese style knives just have awful broomhandle grips.
iLoloC
iloloC
German knives of 4116 or 4110 steel are more ductile than most Japanese knives. They re not as delicate as VG10 or shirogami/aogami so if you want to cut fall squash, or perhaps your cutting technique isn't up to par, you can get away with more with a German blade. I think every knife roll should have BOTH a german and a Japanese chefs knife in it.
You will find some people claim shun chip easily. but 99.99% of issues are USER ERROR not a defect in materials or workmanship. Kershaw/Kai has extensive Quality Assuarance and has archived samples of each production run. If it were defective, they'd know and would be proactive. Customers just don't want to admit they need more discipline to use a better quality knife. But the "free sharpening" by shun is pretty worthless because you have to pay shipping. Just get a pair of stones.
German knives of 4116 or 4110 steel are more ductile than most Japanese knives. They re not as delicate as VG10 or shirogami/aogami so if you want to cut fall squash, or perhaps your cutting technique isn't up to par, you can get away with more with a German blade. I think every knife roll should have BOTH a german and a Japanese chefs knife in it.
You will find some people claim shun chip easily. but 99.99% of issues are USER ERROR not a defect in materials or workmanship. Kershaw/Kai has extensive Quality Assuarance and has archived samples of each production run. If it were defective, they'd know and would be proactive. Customers just don't want to admit they need more discipline to use a better quality knife. But the "free sharpening" by shun is pretty worthless because you have to pay shipping. Just get a pair of stones.
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