Shun vs. Wüsthof

I've got a few Shuns. They're pretty bad arse. Except the maid washed my 10" chefs knife in the dishwasher and not it won't hold an edge very good.

Of those two, Wusthof. But I'm German.
Both are fine blades.

Throw Henckels into the mix. My dumbass lost a business card of the American division which guaranteed me all knives at company cost. It was a mano a mano conversation at a gig in the Convention center for a meet up of people in the industry, A foot does not go farther up your arse as doing that operation.

I'm a Shun guy myself. We own 3 and love them. They came recommended by a coworker who's husband is big into collecting custom knives. Shun is their household kitchen knife brand.

I have a Shun, Wusthoff, Henckel, and a Global.

I rarely use them.




95% of the time I use my $25 Victorinox 8 inch. The other 5% of the time I use the other ones out just out of guilt.


Personally I find that the Victorinox is just sharper. It loses its edge rather quickly, but a quick passes on the honing steel (or a little hand held sharpener) get that thing right back up to speed.


I think the Japanese knives (Shun and Global) were probably sharper at first, but their shape is different and you have to know what you're doing to sharpen them (i.e. they won't work on my little handheld sharpener).


That said, of all my knives I actually paid money for, I probably use the Wusthoff the most. I feel like the Japanese knives, while sharper, are too fragile. I can really hack into stuff with the German knife. I feel bad deboning a chicken or something with a fine Japanese knife. The German knives, by contrast, can take the punishment better (but admittedly don't get quite as sharp).

We've got wusthof and henkels. I like wusthof more.