Japanese vs German Chef Knife

[FixingTheInternet]

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.

[DanielTsosie]

I have a Masamoto. It was recommended by a Japanese trained sushi chef I frequented the restaurant of. I am definitely a novice cook, but getting that knife and learning to sharpen it with a whetstone made me feel like a much more a whole cook. The packaging of the Masamoto definitely makes it feel like an epic vegetable weapon :D

[jamestyrer]

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

[Porthos_]

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.

[maldimi]

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..

[beyproctor]

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.

[DudeNumberOnePlus]

The sharp spine is there for a purpose. You can use it to scrap scales off a fish.

[event]

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.

[Supertomiman]

molybdenum is an element, it's an alloy steel, completely different from the stainless steel from the other knife.

[InformationIsTheEdge]

Direct and straight forward! Thumbed up!

[andywiggens]

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.

[sevengoals]

Thanks for that.
German steel seems to be the go for day to day home use.

[flemethshouse]

I actually have that Wusthof at home, and I was just as surprised as you were about how fast I can sharpen it ... I originally thought (Damn it, now I have to sharpen my knife every 3-5 days for 20-30 minutes. But in literally 30 seconds, this knife gets so sharp... it's unbelievable). I live in Romania, and I bought a set of 4 Wusthof knives for 100 euros, the best deal EVER, however the only downside is that I could only buy it from 1 website that ships to my country and their HQ is in Slovakia, and that company does not simply have Wusthof knives ready, they have to make an order and purchase it from their main HQ in Germany. So I had to wait 2 months for them to be built and shipped and when they finally arrived... omg was the wait worth it... you have no idea.

[AngryNorwegianFisherman]

i hope you keep making these videos! very high quality vids

[j.michaelcominskie]

The ICON is an awesome knife . Second only to my Kramer

[Skateallday]

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.

[juliencapolupo]

Thanks a lot! I can't wait to watch your new video serie!! Keep up the good work

[DmitriMironov]

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.

[admirallongstash]

Strokes on the steel do not sharpen your knife. They straighten the 'feathers' (microscopic steel flakes) on the cutting edge.This is for every day use. Once this is not sufficient you put it to the wetstone. Than I polish the edge to a mirror finish. That will keep your 'german' sharp for a very long time.

[melodychest]

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