Good Knives To Buy: Wusthof Vs Shun

When it comes to purchasing a knife, I suggest you get it in your hands and cut something before deciding. Wusthof and Shun are good knives that have unique strengths, and your decision should be based on your experience, you would also suggest u check out this top recommendation on Pcn chef. I have used the two knives, and I am going to share my experience with them.

I have used Wusthof knife, and I can say I love its heft. The knife is 10-inch long giving the feeling of an extension arm. The knife also offers more balance between the handle and the blade. This is something you don’t get from Shun since it is lighter than Wusthof because of their thin edge and blade.

Wusthof is harder than Shun. As a result, it retains its sharpness for a longer period. Shun, on the other hand, is very sharp and easier to sharpen than Wusthof. The Shun’s angle to sharpen is different from Wusthof’s. Shun knives come with free sharpening services.

When using Wusthof, there is no fear of cutting yourself as it has a full bolster that offers protection and balance. Shun knives have no or trimmed bolster. It depends on your preference.

Shun creates its handles using a formula known as PakkaWood. This technique makes the wood used moisture resistant and durable. The handles also come in different styles. Wusthof handles, on the other hand, are made of a synthetic polymer which is more resistant to water and more durable than wooden handles.

Related post: Must have knives for cooking lover

Despite having almost the same performance, the durability of Shun depends greatly on how you use it. Wusthof’s strength enables its use in bone-in poultry. Shun use on bone-in poultry or other hard vegetables can damage the blade.

Both Wusthof and Shun offer good choices of Western and Asian blades respectively. Wusthof will provide more options for blade style and sizes. However, that doesn’t mean that Shun knives are uncompetitive. I hope the information I have provided will help decide on which knife is the best.

Australian chefs and the knives they love

“There is no object you own that is anything like your kitchen knife,” writes British food writer and author Tim Hayward.

“Think about it—eight inches of lethally sharp, weapons grade metal lying on your kitchen table, possessing the same potential for mayhem as a loaded handgun—and yet it is predominantly used to express your love for your family by making their tea.”

The intricate and diverse world of the knife is something that Hayward has explored in his latest book, Knife: The Culture, Craft and Cult of the Cook’s Knife.

From his grandmother’s humble bread knife to a 47-word glossary of Japanese knife terms, Hayward celebrates knives and the culture that surrounds them.

In response, RN asked some prominent chefs and cooks to nominate their favourite knives.

Adam Liaw, 2010 Masterchef winner

It’s genuinely hard to pick a favourite knife, I’ve probably got about 30 or 40 different knives ranging from cheap $2-$3 ones that I’ve just bought for a particular job or a particular purpose, through to my most expensive, which was about $1,500.

That was handmade for me by one of the really old samurai sword manufacturers in Japan.

But I guess my favourite is the one I enjoy cutting with the most and that is a fairly simple Japanese yanagiba made by another Japanese knifemaker.

It wasn’t hugely expensive, only about $400 or so, but I use it an awful lot for cutting sashimi.

I enjoy cutting with it—it’s got a really good balance, it fits the way I move with the knife, fits my style of cooking. Also it makes a very simple meal, which is just cut-up raw fish, into a bit of a theatre or a meditation.

You enjoy it a bit more, rather than trying to be frantic about your cutting and your preparation.

Matthew Evans, owner of Fat Pig Farm, Huon Valley, Tasmania

I waited about 15 years to get this knife, as the maker decides on who the knife suits only after it’s been forged, and mine took a while to craft.

It’s made from hand-forged Damascus steel, by legendary Tasmanian John Hounslow-Robinson, out of an old saw blade. The sheath is reclaimed Huon pine, and the handle is deer antler.

The whole thing is a work of art. Holding it, you can feel the energy of the blacksmith’s pounding of the steel.

The other special thing is that it was given to me by my gorgeous partner, Sadie: one of the most thoughtful gifts imaginable. Read full article

More: Good knives to buy: Shun vs Wusthof

Finally bought a German knife set

I’ve always wondered my mother didn’t need new kitchen knives so I questioned her about it. She said that the German knives that she bought had a lifetime warranty and they’re made out of durable stainless steel. (Look here: The good german knife sets).  At the age of 16, I didn’t understand what she was talking about but a few years later, I finally understood. 

The Feel of German Knives

I tested out my sister’s chef knife which was made by the Japanese and then I tried my mother’s Wusthof chef knife. I easily spotted the difference. The Wusthof had more weight to it and it had the right balance for me to enjoy slicing through vegetables and meat. The Shun had a thinner blade compared to the Wusthof.

You don’t need to use much effort when slicing. You just need to glide the Wusthof on a Tomato and it will just sink into it. Japanese knives are also particular about their looks. The Wusthof looks like an ordinary knife compared to the Shun’s blade which was covered with 32 layers of alloy to create a Damascus steel look.

The Wusthof knife has made cooking much easier. I also find myself helping my mom more often as the razor sharp edge slices anything in its path which saves a lot of time.