Japanese vs. German Chef Knives

Which chef knife is the best?

A chef’s knife is a reflection of the chef. So it’s important to choose a knife that reflects how you like to move, what you like to look at, and what you like to cook.

Personally, I prefer shorter 7”-8” knives, because I prefer control over efficiency. And I like curved blades based on how I like to cut.

To help you find a knife that reflects you, I partnered up with @zwilling_usa for this post. From their iconic German-made series to their Japanese-made @miyabi_int series, they make ALL shapes and styles with a total commitment to quality. Truly. They rock. So if you're on the hunt for a new knife and don't know where to start... check out the site in my profile page and see which knife works for you. Or watch the FULL length video where I go into all the details.

Are Expensive Chef Knives REALLY Worth It?

I’ll be making some more content with them in the coming months to talk about knife skills and answering some common questions, so please let me know if there is anything you’d like me to include.

#knives #knifeskills #zwilling1731 #cooking #zwillingpartner

[TriggTube]

Which chef knife is the best?

A chef’s knife is a reflection of the chef. So it’s important to choose a knife that reflects how you like to move, what you like to look at, and what you like to cook.

Personally, I prefer shorter 7”-8” knives, because I prefer control over efficiency. And I like curved blades based on how I like to cut.

To help you find a knife that reflects you, I partnered up with @zwilling_usa for this post. From their iconic German-made series to their Japanese-made @miyabi_int series, they make ALL shapes and styles with a total commitment to quality. Truly. They rock. So if you're on the hunt for a new knife and don't know where to start... check out the site in my profile page and see which knife works for you. Or watch the FULL length video where I go into all the details.

Are Expensive Chef Knives REALLY Worth It?

I’ll be making some more content with them in the coming months to talk about knife skills and answering some common questions, so please let me know if there is anything you’d like me to include.

#knives #knifeskills #zwilling1731 #cooking #zwillingpartner

[popkxw]

I've never ever seen anybody give a description of knives so comprehensively.

[jcub]

Choosing between these three is like choosing your first starter Pokémon.

[FromDuskTilDom]

It's really refreshing and genuinely helpful to see the comparisons used to describe the different styles not as "what knife is best" but instead "what knife is best for you."

[lucyffer]

Cleaver supremacy! I use it for everything. The ability to slice, smash, chop, and carry everything with one knife is what makes it so great!

[selim_ct]

I like how the cleaver is also from the German company Zwilling. And btw all my knives are from Zwilling as well. They’re great!

[degdeg]

A good Cleaver is all you need. The most versatile of all knives

[adithyadewangga]

Chinese cleaver is hella good. Might br biases since i grew up wnd cook since a kid with cleaver but it's just so satisfying to use. It's sharp with proper maintenance, durable, have a good weight, and no need to go soft with it, just smash it and it's fine.
But can't go wrong with a wüsthof or henckles though.

[bepper]

I love how the "chinese" cleaver is also a german Zwilling knife 😂

[therealGreencrack]

Fact, Zwilling and Miyabi is the same company.

[whoisadaline]

this is really good ! i havent heard someone describe different types of chef knives whole also including chinese chef knives lol

[elizabethfahrlander]

I use my German chef’s knife if I’m processing a lot of herbs (that rocking motion) and German knives are MUCH easier to sharpen at home for those who like to use a whetstone. It takes me as long to sharpen my one Shun santoku as it does a whole set of Wustof.

[jesskeenan]

I had German in culinary school. Today I am rocking Japanese knives. Definitely lighter. The one mistake I made was buying a high carbon nakiri. Too much maintenance and not very good for acidic vegetables. So basically I have to switch knives if I go from cutting potatoes to tomatoes. It does stay pretty sharp though.

[neldormiveglia]

I love my Santoku so much. It's my go to knife always. I love the weight and balanced shape.

[adriangarchitorena]

I have that exact cleaver and i absolutely love it. Only problem is it can be a bit unwieldy when it comes to sharpening.

[Miiabooish]

I prefer Thai and Chinese cooking knives with a wide flat end instead of a pointy tip, with thicknesses ranging from near paper thin to cleaver thickness.

Doubles as a scraper, sort of works as a spatula and are easy to use.

Also 99% of all knife related injuries I've had in the kitchen have involved sharp tips, so to me these were a godsend lol

[pedrothevenard]

I have the Zwilling knife and while they do need sharpening from time to time it isn't as frequent as people think, it takes a lot of time to actually lose the edge.

[WarEagle]

My first ever chefs knife i purchased was when i was in culinary school and it was a wusthof knife. But when i became a sous chef, i invested in 3 shun japanese knives. My primary everyday knife is a shun premier 7 inch santoku. It is a monster and i love it to pieces

[Dthereet]

I bought a 7 inch cleaver for $10 when i was 15 and we’ve been through hell and back but its the only knife i use shes a paring knife, a bench scraper, a bone and joint knife everything

[Fedelia]

I love the irony of the German made Chinese cleaver (Zwilling) 😂