Shun vs. Wüsthof

Put them in your hand. It's personal preference.

FWIW I have Henckels

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Put them in your hand. It's personal preference.

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I just held both of them at a kitchen store and they were equally comfortable. The wusthof was a Lil thicker and seemed tougher.

I have an entire set of wusthof. They are shoved way back in the pantry bc my favorite knife is my white rubber handle one from the restaurant supply store. Havent touched the nice ones in more than a year.

Eta-I lied. I use the wusthof shears to cut citrus off my fruit trees

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.

They are fine. I just love my white handle knife. It's awesome. SYSCO brand. Even came with a sharpened. Haven't sharpened it in 6 months, cuts great.

Whoops. Pro-s are the henkels. Do they have the 3 dot handles?

I prefer the more prominent bolster on Wusthofs as that is where my fingers rest.

My hand gets cramped more quickly with Shuns.

Shuns are usually a harder steel (Rockwell Hardness) and are honed at 15 degrees. Wursthof are slightly softer and are honed at 20 degrees. Shuns are definitely sharper. The Shun SG2 steel is very hard and holds an edge. I have both sets.

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).