@@TeamClutch21 Thank you for the comment. Thanks to all the feedback and comments I think I have improved a bit with each new video. I will keep working on it thank you for the nice comment it keeps me motivated :)
I got this Zwilling knife last year. The price was $139 on Amazon (now $129). However, that same knife in a combo kit with a 4" pairing knife was only $117. Someone had miss-priced it it as now that combo is $179. This was a lucky shopping day for me. I use this anytime I need to cut meat or heavy vegetables (carrots...potatoes) and use a Santoku for other vegetables. For going through bone I have an older, lower model Zwilling that was something like $49 at BBB.
Nice review and I agree with you I wouldn’t get that knife for 160$ that being said it was on sales at 70$ near me so I got it as a solid knife to abuse on hard foods or bones without fear of chipping the tip.
$70 is a good price! (especially if you buy the knife in the US) I did not mention it in the video but if the recommended price was $70 then I would recommend the knife if you consider paying a bit extra for the brand, customer support, warranty, etc. Imho I think that the recommended price should have been $70 from the start and with a nice discount that it should drop to a minimum of $50.
Bed bath and Beyond went out of business near me and was Sell Zwilling Knives. I ended up getting 8 knives brand new for 200$ because everything was over 50% off and I signed up for the rewards+ program for a year and got an additional 30% off.
I have a wusthof classic and always pick it over my Chinese made sunnecko. The big German brands really do know how to make a good knife. The fit and finish are perfect, and even though the steel is softer, it is of better quality than the chinese vg10 or aus10. This is after 2 or 3 years of use. A real good knife is not made in China. But if you see a kitchen knife simply as a tool you need and not as something to enjoy, the Chinese knives are fine. (I have a xinzuo and a sunneckol
I agree, a lot of chefs jump onto Zwilling because of name but I have many knives (some from China) that are easier to sharpen and retains sharpness. 150$ is excessive
Personally, I would also go for the name if I did not try all the other different knives. When it is the first purchase you will most likely go for a well-known brand, but I'm happy that I got the change to test so many knives now and a few are closing the gap with the quilty.
I personally think that this video is very biased agaisnt european knifes in general. It is true that Zwilling is expensive and you can find cheaper options in aliexpress or japanese brands, but you have ommited 2 points here: 1st: zwilling is along wusthof one of the two most expensive european brands, and you selected for this video one of the most expensive lines from them. You could find other series like the 4 sterne or gourmet that are made in the same factory, with the same materials but a lot cheaper, while still buying one of the most technically advanced manufacturer. 2nd: i think the correct vision here is which other european brands make the same type but cheaper: Giesser bestcut, for example is very similar but more cheap. Also spanish like arcos, italians like Bufalo/Alexander or portuguese like icel are good options without leaving european stiles or profiles. Thanks and keep making videos!
Thank you for the amazing constructive feedback :) I really appreciate it. I will try my best to test more knives as I'm currenly very busy trying to fulfill all the review request, but I hope that I somewhat improved in my newer videos. Love the feedback and I will hope to implement them and improve it in future videos so that I'm less bias. My sentiment also have shifted after testing over 80+ knives and talking to all the different poeple in the comment section. I also have decided to leave pricing out since it is extremely subjective and hope that others can decide for themself if it is worth it for them or not after watching the review.
A few thoughts: 1) Some of the readers are probably going to confuse the half-bolster with the full-bolster German knife - it is obvious that you are showing the preferable half-bolster in this video. 2) My feeling is that the Zwilling Pro half-bolster has a very nice transition on the bolster to the blade, which is very comfortable for pinch grip, regardless of the balance point. 3) Most home cooks would likely find the easier maintenance of a stainless steel knife in the the 56-58 hardness level of many German knives - sharpening is easier and the blade can withstand accidental or improper treatment over the harder 60 and above steel of many Japanese knives. 4) As a "serious" home cook, ... for pragmatic reasons, I considered German knives due to concerns about chippy Japanese blades. In many places, you simply cannot get a feel for a good selection of Japanese knives, but most American cities will have retail stores that have Wustoff and Zwilling. I went to one such store, and was shocked at how big and heavy the German chef knives are - so they are not for me. I did find out that a couple of stores are carrying their own in-house Japanese version of a Zwilling, ... a "fusion" knife, if you will. I handled a prep knife in this fusion style and I thought it was fantastic! The handle was super comfortable, knuckle clearance was perfect and the balance was dead center between handle and blade. I could do much of my home prep with that knife. You could use about any grip you'd want with it and find it comfortable. I use a pinch grip on my Chef knife, and a finger over the spine with my utility knife and boning/fileting knife. I think the Zwilling Japanese influenced prep knife shows the benefits of the Zwilling-Miyabi collaboration. That one is on my list but it was $150, which is just too much for me for a prep knife. Finally deciding on which way to go, ... I just bought a Miyabi VG-10 Damascus clad fusion chef knife, which should arrive soon. According to specs, it will be fairly light and the hardness is 60, which is a good compromise of hardness and durability for a home cook. I really don't require the Damascus look, but it makes the knife more durable, ... so fine, ... I accept. I was thinking about a pure carbon steel knife, but couldn't settle on one, and eventually I decided that I should be practical and choose stainless stell. I guess I like the riveted, full tang on most Western knives - I don't like the idea of gluing a wooden handle onto a piece of steel as you see on traditional Japanese knives - full tang, riveted seems more durable. I also have grown tired of worrying about wood handles in general, which need treatment - I use mineral oil with a bit of wax on my knives with wooden handles, all of which are like 30-40 years old. I know that you like the Global knife, but, while the all-metal construction makes it hygienic, ... I have read that many people have worry about the metal handle which can get dangerously slippery when working with slimy stuff, like row chicken. The Global knife is a good compromise otherwise, and it is sharp, with good steel. Just some thoughts ...
Thank you for the insights and for sharing your experience. They are lovely to read, and I love to read other peoples experience as it opens up my way of thinking and shows me a wider view of what each individual likes. I did not know Miyabi offered a VG10 version very interesting I will look it up!! Thank you :) (Jealous of the adjusted Japanese knives mostly available exclusively by the import stores since they contracted the knife makers to make a knife suitable for their customers, so they know what their customers like). Here in Europe (The Netherlands) they just don't have enough of a wider interest in knives (imported Japanese knives) yet to justify a custom order. As for slippery hands, I advise people to become left-handed (or right-handed I'm right-handed but use my left for everything else during prep-work), use the left hand to grab the food, and keep the right hand dry this way you won't get the handle wet or get all the bacteria of raw meat on the knife handle. The global knife is ok not my favorite knives. My personal preference is octagon handles, and I prefer a straighter knife profile due to my cutting style, preferable middle balanced (as my all-rounder). Front heavy when it requires a lot of tip work, but those are specialized knives that I only use at work, so as my all-rounder, I prefer a middle balanced knife at the point where I grip the knife, and when I need tip work, I switch my gripping style so the knife will become front heavy.
@@chefpanko The VG 10 core knife is discontinued and replaced with a different core steel, but I found one where they are clearing them out. I just liked the specs of the knife, but, of course, ... I have to see how it feels when it arrives. This is a link to the knife: www.cutleryandmore.com/miyabi-fusion/chefs-knife-p129083 Also, ... if you are interested in looking at the fusion-type prep knife, ... this is it, ... but not the VG 10 core: www.williams-sonoma.com/products/zwilling-kanren-prep-knife/?catalogId=79&sku=7062705&cm_ven=PLA&cm_cat=Google&cm_pla=Cutlery%20%3E%20Utility%20Knives&adlclid=a6ed98315287126f2b3bf81292b628a8&msclkid=a6ed98315287126f2b3bf81292b628a8 For my hands, this knife is very comfortable and feels nimble while still "filling" my hands. Note that when I handle that knife in the store, I use my imagination to mentally chop an onion, a carrot, ... some herbs, etc. I do not work fast at home - I have no need for that. I am also not slow. Cooking is enjoyable for me. I am slow, ... deliberate, ... precise as I can be - the task will soon be over and I want to enjoy it. It is not a "job," ... it is pleasurable, ... and I don't wish to hurry it. We are so fortunate to have good produce, good meat, etc. I enjoy selecting the food at the market. So, ... this is different to a professional kitchen. I am free to play with recipes and have fun. I am a guitar player and the shape of a guitar's neck is very important to my feeling of connection to it, as well as the facility with which I can apply my techniques and play for extended time. The same goes for the feel of a knife's weight and balance and the way the handle lies and moves in my hand - it is a very, very individual thing, which explains why it is a shame that we can't feel our tools/instruments and choose what suits us best. I totally appreciate the evolved preferences of others. Also, ... it should be said that technique changes over time, so what you like and are comfortable with can change. When I do move off of one of my older guitars and later come back to it, ... I am transported back to the feelings I have with that instrument, ... and, like relationships of all kinds, I may feel warm-and-fuzzy, ... and rediscover that former symbiotic connection, ... but, ... it may be that I also discover a few things that define that relationship as not entirely perfect. In any case, ... my "good old friends" almost always seem to have a special place in my life, ... but it is good to have a few new friends. However, I like the simplicity of a life without too many friends, ... and I don't always chase after the friends that make me look good because they give off the shine of affluence. I know that this is a somewhat poetic way to talk about these things and I hope that is not off-putting. Even though I am now in my retirement years, ... I am still learning, adapting and enjoying the development of skill and appreciation for the things that bring quality and soul into my life. The search the right form, substance and function in tools to suit your lifestyle and purposes is a welcomed challenge. Learning to use what you have is very important to quality and satisfaction. There is much to learn about all of this. More is not always going to give you more in your life. We can learn to understand and appreciate differently from others, but, always, ... it is how you apply what you learn to express your true self that is the most satisfying and soulful way of being. Best regards~
@@clintondavis3363 Thank you for the reply. So many new knife line-up that I see are not available here yet, unfortunately. Williams Sonoma's website is blocked for me as they don't want visitors outside their active region. (got to see the pictures), Wish William Sonoma was active here in Europe too, as I have gotten a lot of new knife request and unfortunately William Sonoma exclusives. (at least a 1-year exclusive contract with William Sonoma, what I have heard as they did with Kai Shun and more brands). Zwilling Kanren looks very interesting!! Wish it was available here and if a local knife shop can open up again due to the world's situation. Would love to hold them in my hands before buying. Very Jealous of the options you guys have. I hope they expand to Europe soon. Miyabi Fusion Chef's Knives Morimoto Edition!!! OMG, it looks amazing! You are killing me right now since none are sold here in Europe (The Netherlands!!)
@@clintondavis3363 This is what the Williams Sonoma page says for me :( TO OUR VALUED CUSTOMERS, We regret that due to technical challenges caused by new regulations in Europe, we can, for the time being, no longer accept orders from the European Union. (also, the main reason we don't get every new line-up from knife brands, too many regulations for companies to start selling in Europe).
@@chefpanko Thank you for the advice on slippery hands - even though I know this, and it is totally logically and intuitive, ... I forget as I don't often butcher a whole bird these days. I used a mineral oil + wax product on my 40+ year-old wooden knife handles and that wax repels water, which means that the handle is slippery if your hand is at all wet or greasy. The Global knife would be even worse. I'll remember to keep my right hand dry and wash and dry my hands to keep the knife handle dry. Again, ... I appreciate that advice! I'm really looking forward to getting my Miyabi Moramoto chef knife - the specs tick most of my boxes! Sorry to hear about the lack of access that you have to some USA stores. Our options are not as great as you might imagine. Yes, ... Shun is being sold at WS, but while I like the look and feel of Shun, ... I've read way too many reports of issues with chipping and I don't want to have to worry that much about it. My son bought his wife a Western Classic 8" Shun, and that one has the edge ground to a 20 degree symmetrical angle - I read that Shun claims this broader wedge-edge will make it more durable and suitable for tougher tasks. I take really good care with my knives but when when I see a lot of reports on certain problem, I prefer to stay away. I am proud that I have knives that were given to me when I got married, over 40 years ago, ... and they are still working today. Of course, this stainless steel of those days was very soft and forgiving. The old, inexpensive Chicago Cutlery chef knife I have is the template for the profile I was looking for in a chef knife - I'm so accustomed to that profile. The knife still works fine for me, ... so it is just a retirement treat for me to get the new chef knife. I would like to treat myself to a carbon steel knife, even though this requires careful procedure. You see, ... I fondly remember a stained and patinaed knife of my father's that was easy to sharpen and sharp as hell.
After all is said and done Chef Panko, we’re back to tradition. As you’ve said before, if you don’t know how to sharpen your knives, stick to something cheap and simple. I have both the Zwilling and Wusthoff chef knives while most of my Japanese knives are still non stainless.
It's $50 right now at their official website and I'm still going to pass. Having more fun with their nakiri. I don't really like Chef's knives and it seems like they just lower the price to manipulate people into thinking they are getting an amazing deal. Great, great video btw.
I saw the deal on their USA official website a 7 inch probably the last few that they have in there warehouse. I think they are discontinuing that line. The Zwilling has a very confusing naming the one that is one Sale is called. Zwilling Pro: which has an extra curved front (they stopped advertising that one). This one is less popular and they are probably not going to make them anymore so the discount is just to free up inventory space. Zwilling Pro ''Traditional'': a profile that is more in line with normal western chef's knives. (the same one in this video) I will pass on that deal too since I don't like my knives to be extra curvy and it seems like a lot of people have the same thoughts and they are probably discontinuing the line.
You get wusthof classic for about 50 bucks with 14angle and a bit harder heat treatment. Hard to beat by even Japanese high end outside of sashimi of course.
50 buck I would buy another one for that price o_O do they have worldwide shipping? Did you mean 50 bucks for the Wusthof or 50 bucks extra to get a Wusthof instead of Zwilling? But if you meant 50 bucks for a Wusthof can you tell me if they have worldwide shipping! I would love to get another one.
(Feb 17, 2020) I'm still considering this knife. The Pro line. With the "Original" blade shape (tip close to spine VS "traditional" --tip in middle). The overall knife design I feel is tough to beat. Better than any traditional JP style handle/bolsterless design (honestly, I find traditional JP knife design ugly with an "unfinished" look to them). Knives like the pro have a half-bolster which looks to me will be comfortable for any user. Reducing the chance of developing a blister on the "point finger". Though a home cook's daily cut time will be MUCH shorter so...not a huge deal...but if you could choose...why not a knife design like the Pro? Sharpness. I think, what really matters here is consistency and technique. If you or the man sharpening your knives is skilled and you sharpen your knives regularly...A Zwilling Pro will serve the user well. Just as if you own a JP Gyuto with thinner geometry and ZDP189 HRC 66 hardness and DON'T keep it sharp it won't matter...heh... Edge retention...a few more weeks or month of sharpness. Not a big deal for a home cook. Nor a pro I think since a pro should have a 2nd or 3rd backup knife in his or her bag/roll. Feel...if the knife doesn't feel comfortable in the hand you won't use it. Cost...I guess that WOULD be a major deterrent for some one from Europe as the German knives are 50% cheaper. :) Lucky you! :) But since we don't have a choice... Having said that...there are other affordable choices that will perform better...Miisen 2.0,...sharper out of the box...only $65 USD....handle...looks useable but not as ergo as this Zwilling Pro..
Just commented on the other comment and very funny to see that you have the same thought when it comes to sharpening. Just what I said there and what you say here if they don't know how to keep it sharp then it does not matter at all indeed! A Zwilling pro is good enough for the majority no doubt about that. A ZDP189 etc for home use is not necessary and probably only for the knife enthusiast. What shines in the Zwilling or Wusthof is the durability, less care and maintenance needed amazing for domestic use. As for the pro vs home cook, it highly depends on the restaurant the prep work they have. As for me, that work in a Japanese restaurant having a spare Yanagiba is extremely expensive. Like I said the cuisine I'm in is the Japanese cuisine and the Japanese knives shine there a lot better than the Western knives but who is going to serve raw fish every day at home? So if it matters or not highly depends on the cuisine the cook works at, and to be honest if you work in a restaurant for 6 months+(when you are new and on an apprenticeship program) then you should already know if you need the edge retention or not. Exactly if the overall feel is not good I won't use it indeed, like the Wallop knife that I reviewed on this channel, the design is completely off and the handle is big it felt like I'm using a hammer or an Axe than a kitchen knife. Wusthof and the Zwilling are actually decently priced here in Europe :) no complaints from me but for the guys outside Europe. It was pricey! However, some could get the same price as in Europe when they were hunting for a store that had a sale. Thank you again for the comment and your constructive review/feedback. I think I will make a guide in each specific knife and explain why I want a particular balance point and comfort and profile choice. I just hope that I can explain it short but impactful in a video.
Mine came with an uneven handle. The part where the steel meets the handle has an uneven rise. The left side of the top of the handle has a depression, making the metal sticking up a mm higher. I expected more out of a $400+ knife. Returned it for an exchange.
@@chefpanko yeah they were NIB from cutleryandmore.com they have/had awesome deals over the last few months I think shuns are -$50 off atm some under $100 for the classics . But great channel btw.
@@chefpanko well 99/100 of the time I'm using my dogwood custom chef knives , but I can't say no to a deal on some good ones for ether gifts, or The ones I tend to let friends cook with when they come over lol
@@R3c0n5n1p3r_mac haha we have the same mindset, our magnetic bar at work have all the beater knives, but each chef has their own knife roll secured on a nice place. Every time we get a new guy that does not have his knife set or forgot we show them the magnetic bar full of dull knives (never maintained). Sometimes I feel bad and give them my Victorinox. But if any of our knives get moved at our station (while the person was getting the prep work from the fridge) or the knife roll has been touch you will hear someone shouting ''WHO TOUCHED MY ROLL'', ''WHO TOUCHED MY KNIFE'''. And nobody says a word even tho we all know who the culprit is.
So the main disadvantage is the price? The 9" version ca be bought currently for 60€ ($63) including sales tax (19% in germany) and shipping directly from Zwillings online shop. That sounds like a good deal for an o.k. knife. A good japanese knife may be a little better but costs 4x as much
Pricing will keep changing but for those outside Europe and in the USA the prices are around $160 for the Zwilling J.A, Henckels Pro Chef's Knife, Each knife will have its pros and cons. This knife from Zwilling excels in ductility meaning it will be tougher and can resist chipping or breaking a lot better but it will not hold that edge for a longer period compared to a Japanese knife that has a hardness rating of 61+ compared to the 57 on the Zwilling. The Wusthof has a Rating of 58 but performs very similar to the Zwilling in terms of ductility while it can hold the edge better. There are Japanese knives for around 60/80 Euro which perform just as well but come with the benefit of it being thinner meaning it slices through certain foods better. This has more to do with blade anatomy as both the Zwilling and Wusthof Chef's knives are thick and a lot heavier. But the thinner knife will lose ductility. So you can say that ZwillingPro and the Wusthof Ikon/Classic are built like German Tank very sturdy, if people manage to chip/bend such a knife then I definitely would not advise them to upgrade to a higher Rockwell Japanese knife as those will break/Chip more. The most important thing is finding a knife that suits the individual the best ie; end user. (length, weight, edge retention, ductility, etc) What knife style will suit your primary cutting style the best, for some it is a Nakiri, Santoku over a Chef's knife, etc. And then comes all the other priority factors, but one thing is sure a knife will not stay sharp forever and maintenance is needed. Hope that this explains why it is a good knife for around 65 Euro (here in the Netherlands we can get them the 20cm version for around 65 if there is a discount otherwise it is at the regular 89 Euro that is with a 21% tax included in the price for resellers). At the Zwilling Official NL store, the price is 109 euros for a 20CM. For that price, you are paying for the brand name so with a discount it is a good deal not at full price IMHO. 114 euros for the 23CM version. (Good knife, Good Brand but at full price too pricey as you are paying for the brand name and more). But indeed 60 65-ish Euro is a good deal! Definitely hunt for discounts not sure if the German Zwilling official store was at a discounted price or not. But the 23CM for around 60 Euro is a great deal! IMHO. (do you need a 23cm for home use is another question but if I still worked at the restaurant I would have picked one up as the 23-26CM is one of the most used in the restaurants I worked in it would be a great workhorse knife).
@@chefpankoThanks a lot for your explanation and also for the great videos! 5 minutes ago the delivery guy rang and handed me over my new Zwilling Pro so now I am going to test it myself :) I do own a much more expensive japanese knife, a Kai Santoku my wife gave me as a christmas present a few years ago, but somehow this Santoku style feels awkward to me, not long enough and has become dull from abusing it on pumpkins and little bones. I will take that to the sharpener and reserve it for cutting soft stuff like vegetables and use the Zwilling for heavy duty work :) The Wüsthof seems to be much more respected amongst german knife geeks, but since it is almost 3 times as expensive I take the "toy knife". I am not a professional so that will be good enough for me.
@@DanCThorpe I see a honing rod, so you use 2 honing rods? One from steel (Diamond?) and then a ceramic rod. Since you said ceramic I though about the Global Minosharp water sharpener (the only pull-through sharpener I want to try/test)
@@meaty109 Yes they are sharper and holds the edge better (longer edge retention due to higher Rockwell). One of the reasons is that the knife is also thinner compared to the chef's knife. The Zwilling out of the box sharpness is ok, the Wusthof is sharper out of the box.
@@chefpanko gotta say its at a retail store so in the zwilling online store it would be 109 but for 104 u can get the 8 inch knife with a 8cm paring knife in a bundle but also at a retail store
Thanks from California for the clear and succinct review! At 1:01, what was that about banning wooden cutting boards?! Google tells me (a home cook, not pro) that wood is more hygienic than plastic. Is that not the case?
The wooden cutting boards ban is more for restaurants. Since restaurants use a lot of different meat, and the wooden cutting board should be completely dry in order for the bacteria-killing effect to take place. Since the restaurants can't keep up with the demand the wooden cutting boards are banned. Now we use plastic or commercial grade rubber cutting boards that are color-coded for specific food types. As for knives, it is fine to have the wood but the main problem is just like the wooden boards you need to keep it clean. This is usually seen by apprentice cooks that are working under a time constraint. So they usually do a quick rinse on their knife and move on, they also usually forget to keep the knife hand dry under pressure. This will result in a layer of dirt on the wood that stacks onto each other, so they need to use sandpaper to actually grind the dirt out of the wooden handle. For home use, you should not worry about it since you have less of a time constraint. However, if you have kids running around and you don't have your knife hand dry then the situation can be the same as in the restaurants. You quickly rinse the knife or even let it at the counter to take care of the fighting kids. It is something minor for home use so I would not worry about it (and wood indeed has a bacterial effect, the problem is that we simply can't get the bacterial effect to take place since in the case of wooden cutting board at the restaurant you can't simply wash your board that had pork on it and switch it for fish this will cause cross-contamination hence the color-coded cutting boards).
@@sdaiwepm for home use I would suggest a board that has any indication that shows you which side is which. You can use the logo and some have an indication on the sides, I use one side for veggies and the other side for raw meat. As for what material of cutting board, each material has its ups and downsides. Endgrain wood has a nice soft impact therefore you knife stays longer sharp. Edge grain is slightly harder on your knife edge. Both are wood so a natural product, which means it can crack, swell and warp. Wood also leaves odor and aftertaste especially if you have used it on meat and then you switch to fruit or salad even after scrubbing and cleaning the after taste of onions/meat etc is there. Buy a separate board for raw food like salads/fruits. Plastic is good but needs replacement you can't grind the surface away like you can with wood etc. Most restaurants use commercial grade texturized plastic which is usually also thicker. Some have a mix of rubber and plastic. I have written everything on this page: www.chefpanko.com/cutting-board/ I personally use a board with a side indication, one for veggies and another one for meat and fish that I cook. For salads and fruits, I use a separate one (I'm very sensitive when it comes from after taste).
@@chefpanko Thank you for answering this so in depth. I love the feel of wood knives, I have been taking care of them very very poorly, but I can know put actions into motion! :)
it is supposed to be ''can't'', working on my English but I now use ''can not'' for better clarity. My bad sorry. I have included closed captions for all my videos.
I have a whole set of these knives and love them. I have them professionally sharpened the only other knives I'd ever buy would be japanese. Im sick if seeing made in China on everything so China is out.
I have a hard time choosing between Wusthof or Zwilling, both good knives (especially if you can get them at a discount). I heard about the Messermeister, another german made knife that is quite popular in NA, so I hope to test that one out. I don't mind if it is made in China as long as the product is of a good quility, but unfortunately, there are way too many counterfeit and bad quality products around. (So I most likely buy from an authorized seller for a certain brand like Sony, Samsung, Apple, etc. I need to find an authorized or trusted retailer that sells the original and not counterfeit).
money well spent. I need another as my father took over mine that I got for 70 buck because the dude put it down, came back and another was beating the back of his knife with another to cut through chicken bone.
Yeah, I have removed what I think about the price in future videos since it was subjective, but $150 is a very steep price, and I would wait for a huge discount. We do pay a premium because of the celebrity chef's sponsor and tv shows sponsors. (and for some, this is absolutely worth it since they saw it in this or that TV show). That is why I love the Netflix show called.'' The Chef Show'' by Jon Favreau with Chef Roy Choi. The tools they used there was not because it was sponsored. It was because the chef had it in his or her knife roll or kitchen setup. The used marks show that the knives were actually used and not brand new. (did not pay much attention to other equipment, but the knives were from different brands, each of them had used marks on them). If I remember correctly even, Jon Favreau had his own set of knives.
@@my9221 I heard a lot about Yaxell, unfortunately not widely available in Europe yet. They are currently on the Same route how Kai Shun started in Europe. It took Kai Shun 2/3 years to match USA pricing. So I hope Yaxell can manage it faster and find distributors to sell in Europe once the prices finally match. I would love to test Yaxell due to the mentions. Kai Shun had the same effect when they started 2/3 years earlier. It was trendy online and mainly in the USA, but it took a while to get recognized in Europe. (they did a celebrity deal to get their name out in Europe).
@@chefpanko I see you're in Europe but Yaxell knives are easily to find in United States. However, I purchase Japanese knives through Hocho. A Japanese retailer who carries many Japanese items!
@@my9221, I normally order my knives locally when it comes to Japanese knives. But when I purchase from Japan or NA, I will get taxed. 21% Tax on the purchase price and shipping price combined + $18/20 administration fee. Most knife brands start in the United States market, and once the brand has a good pilot and builds up brand recognition, they slowly expand to Europe. Due to strict European regulations, it is harder for brands to jump into the European market if they themselves are not part of the EU. That is why it takes the brand 1/3 years to get established in Europe after a successful pilot in NA. (so all the good brands that get popular in NA we in the EU need to wait for a good 1/3 years to get the same line-up and similar pricing). First-year is high pricing and just a select batch of a few knives. Second-year a bit more options of knife styles and series. 3rd-year full knife line in Europe and similar NA pricing. The above example is how Kai Shun did it (it took them 3 years ). The line-up in the knife series in NA is far wider than here in Europe even now in 2020. I'm very jealous of all the available, affordable options in NA and even in Canada compared to Europe. But good to know about Hocho. Had seen them before but was hesitant about ordering some knives there. It is always scary to buy from a webshop that I never heard of but since you already bought something there makes it less scary. I have 2 other Japanese retailers/webshops that I trust (Japanny and Globalkitchenjapan) will add Hocho to the list for when I'm seeking knives that are not available here :) Thanks!
.. thhe Zwilling Pro i just received has a rounder end-tip for some reason than the one youre using in your video.. not sure if changes have been made since this video is a year old.. i think you have a video of thw Zwilling and Wusthof.. i dont like the way the plastic feels on the Zwilling at all!.. i prefer my Wusthof classic which does feel just a little bit more lighter than the Zwilling.. maybe the new Wusthof Classic made changes as well.. other than the new res emblem..
They have 2 versions, one with a rounder belly profile and a more traditional blade profile. the one in the video is the traditional one. Wusthof just recently rebranded (just a new logo), as far as I was told they only changed the logo but the rest is exactly the same.
Even though this knife is overpriced in North America by 50% (VS in Europe)....I think it's still worth considering for home use. Especially if the knives feel right in the hands. It's a respected company (I assume with good customer service if needed). Sharpness out of the box/attainable...I 'm sure will be more than good enough at home. Even if JP knives are sharper and have better edge retention. The differences, even though noticeable, are not drastic. Not night/DAY.And I don't think matters that much prepping meal for yourself or your own family (or a party once in a while). The key is to just be consistent with keeping these knives sharp (German knives..or any knife). You could have the sharpest JP knife with the best core carbon steel but if you don't keep it sharp...abuse it... And if the buyer is only going to be prepping western foods...or European...the tradition JP knives are ReALLY not for them as you need to be using a JP cutting style... Having a sharper JP knife is nicer but hardly essential. Even if it's a JP brand knife with a western blade/handle.
The Zwilling is indeed a good workhorse and is more suitable for heavier work. So a true all-purpose knife without too many worries and concerns, and as someone that wants to explore multiple cuisines, the Zwilling is a good option. Especially when you keep it sharp, sure you may need to sharpen it more often but if you are searching for a knife that can handle most heavy-duty work then Zwilling and many others are a good option. So, in the end, it comes indeed down on personal preference, comfort and intended use of the knife. And the good thing is that Wusthof and Zwilling both have lowered their factory sharpening angle.
It comes down to personal preference, I would go for comfort over edge retention. What knife will suit you the best depends on your gripping style and usage. Here is a video I did comparing the 2 it is the Wusthof Ikon the updated handle: ruclips.net/video/z5CjiNpoYHg/видео.html If you want something with a sharper performance and a good edge retention look for a Global knife. Global Classic is more for small to medium hand sizes, the Global Ni series is for medium to large hands (In America the Ni series is also called Ukon). I did a review of the Global Classic Santoku here: ruclips.net/video/YM7V7JmBKC8/видео.html hope that this helps good luck in making a decision. All 3 mentioned knives are quite big and a lot of retailers offer them, in order to know what knife offers the best comfort I advice visiting a retail store and hold the knives.
@@mrjackbaran Do you plan to be a bit rougher with it? Since Japanese made knives are usually a lot thinner and harder so being more gently with it is advised. If you want a Japanese-made knife with more durability then I can recommend the Global knives. Since you have large hands you should be skipping the Global Classic series since they are more suitable for small/medium hand sizes. Look at the Global Ni Series and skip the Classic. In America, they released the Ukon series which is also for bigger hands. Avoid the Sai series since they are big and clunky and more in line with German knives in terms of performance than Japanese performance. While most Japanese traditional knives have smaller handles they still feel comfortable for larger hands. But you can look at Japanese Fusion handles (western handle design), just to name a few in your price range: Takamura VG-10 Global NI or Ukon series (skip Classic series). Mac Professional Misono 440 Kai Seki Magoroku Shoso Kai Shun Nagare Ryusen V Gold Mcusta Forest
I used German styled knives when I did my stage (unpaid trial) in a French restaurant. And for the western cuisine, I absolutely loved to use the western/German chef's knife. Now that I have transitioned to a Japanese Sushi & Grill + Asian Fusion restaurant I have discovered many more knife types. So I can see why each chef from different countries likes a different knife (profile) better than the other and all have to do with the kind of cuisine and dishes they are making.
I bought a 7pc set of pro series. No ® on the blades. The fonts and their placements look different from yours. Are mine knock-offs? I bought the set off their official website. And the package was sent from their company address in NY. But, the block was bubble wrapped(no box) and the knives in separate box. What’s going on?
While I like the diagonal cap of the Zwilling I have to say that overall performance I would choose the Wusthof. It is just a tiny bit better in everything else like a longer edge retention. I have the Wusthof Ikon and I had to get used to the forced handle design of the Ikon (which work nicely once you got used to it).
I haven't, currently, I don't have tested enough knives to make a video for the best knife category especially since some of the brands are not marketed here in Europe (and harder for me to get my hands on). But I'm still trying to fulfill all the requests some of the requests I still need to fulfill are Dao Vua, Kiwi, Misen, Cangshan, and a few more. So I will be concentrating on individual reviews for now untill I have tested enough to make a list of best knives. Great idea btw noted it down! Thank you.
You should wait untill the price is around 70 Euro's. (I have seen the knife drop to 60 to 70 Euro's on special days). As for a Chinese made one I would say Twosun TS999 did a review here: ruclips.net/video/fiyQc6heJ2g/видео.html
It highly depends on the person using the knife-your preferred cutting style, what you cook, etc. I hope that this article can help you a bit: www.chefpanko.com/choosing-your-knife/ The type of knife is also important: www.chefpanko.com/types-of-knives/ Here is more information about the balance point and why I prefer different balance points: ruclips.net/video/zn-74KDvXIc/видео.html&t=
I think your opinions about it not being worth the price are very much based in the assumption that the knife is not a good fit for you personally. You are going to feel much better about using a knife with a cutting style you are more familiar with which in your case is a push or up down motion based on the knives you regularly use. It’s no fault of your own, but it’s obvious from the video you are VERY uncomfortable with a rocking, tip on the board motion.
The price for 60 is just right for the knife, but it is subjective if it is worth it for you or not. The knife is quite soft, but it is durable in return, meaning that you don't have to worry about chipping, and going through small bones like fish/chicken/duck should not be a problem. Overall a good, sturdy, durable knife with decent edge retention and a price of 60 definitely worth considering. Want longer edge retention sharper performance? A Japanese knife is worth looking at but keeps in mind it is less durable and not suitable to chop through small bones.
Bob* Kramer by Zwilling* (seriously, that name is in the video's title, just copy the very letters right from the screen!) Japanese* kitchen knives* from Damascus steel* are multiple times more expensive than Zwillings own line of knives. They have bulky handles and their blades look like cake shovels. The Damascus pattern is nice to look at but offers absolutely no practical advantage.
yea lol for 150... would´t buy it to for the price xD I bought mine new for 75€ in germany in a sale (chefsknife 230cm version) guess ya have some taxes and a salesman to pay 🤷♂ I own also some of those Japanese knives... man there are a hassle that cleaning and sharpeningstuff with this on the other hand you just need a "wetzstahl" nothing else easy....
@@einundsiebenziger5488 then the „vg10“ is just printed on the knife, what In reality is not even Chinese VG10 but something like 440a… I bought couple of Chinese VG10 knifes just for testing both of them were hardened to high for my liking 62-63 HRC, they Gina break someday because they are to brittle. ( and yes, I have access to a HRC testing device)
There are no brush finish on these knives. It is just the grinding marks from what ever they use to grind down the knife. These knives are manufactured with very little touches by human workers.
After reading about the Finnish the "brushed" and "stonewashed" finish is what describes the the "grinding marks" the best. You have a mirror polish, hand satin finish, brushed finish, blasted finish, coated finish, stone washed finish. So brushed and stone washed finish is what describes the outer finish of this blade. Thank you for the feedback, will try my best to get the correct information for future knife review videos.
The MSRP in the USA is $150 and that is IMHO too expensive for this Wusthof. $100 is more reasonable but it would be a good choice if it was around $75. If you can find it under $75 then it is a great deal for what it delivers and of course, you will have to pay a premium because of them sponsoring well-known chefs to use their knife for brand recognition. But a premium of $150, because they chose tv shows to sponsor, is something I can't recommend at their MSRP. So if your price is $75 or lower then I would say go for it! You won't regret it if the knife handle suits your gripping style then you will be happy with the purchase. I got this one for 69 euro including the knife guard worth 7/8 euro for free. ( I'm happy with the quality/price ratio for what I paid but not recommended if the price is $150), but of course, you need to wait for a store that is dropping its MSRP price for a sale. I can only give my opinion about the MSRP price that Wusthof has set, the discounts from stores are something that the consumers need to look out for. Lucky for us there are a lot of webshops to choose from with competitive pricings :)
@@chefpanko Uhm, I was commenting on the Zwilling Pro chef's knife in the video. It's from Zwilling J. A. Henckels, not Wüsthof. I actually already got the Wüsthof Ikon Classic chef's knife, though (for a similar price). I happen to live in Germany, which might be why they're less expensive for me. I actually saw this knife for €59, which is about $65.
@@BrokenCurtain Sorry my bad was using the comment system in the youtube creator studio so I got it confused since both knives MSRP is $150 in the USA (did not see at which video the comment was placed). They are reasonably priced here in Europe if, on sale, the premium pricing in Europe can be felt too but with a sale or discount then they are priced well. I got this Zwilling for the same price €59 (MSRP in EU €90) but without a knife guard, Wusthof Ikon Classic €69 (MSRP in EU €120) with a free knife guard from Wusthof themself. I prefer the Wusthof Ikon Classic over the Zwilling. What is your opinion about the Zwilling vs Wusthof? Since you own the Classic which one is the winner for you? (I do like the cap design from the Zwilling vs the Wusthof). I have used the Wusthof Classic in the past the Wusthof Ikon Classic is an improvement with the handle but not worth the upgrade if you already own a Wusthof Classic. One thing is sure they are both very sturdy and very well build exactly what I expect from german knives and the german steel types. And they will serve you for many years to come.
@@chefpanko Well, I just got the Ikon Classic as a Christmas present, so I'll have to wait another month before I can actually put it to use. I did hold it in the store, though, and it's a bit more back-heavy than knives with a more traditional handle, like the older Wüsthof Classic or the Zwilling Pro, so the center of gravity makes it so you can balance the knife on the handle. I ultimately picked it over the Classic because it only has a half-bolster, which makes it easier to sharpen the blade. Had I known about the Zwilling Pro, I might have picked that one instead. I might get that one for my mom, though, to replace the crappy carving knives she keeps in a drawer.
@@BrokenCurtain You made the correct choice because of the half bolster, I would avoid full bolster at all cost and would never recommend full bolster to anyone. The center of gravity is indeed more back heavy but since the upgraded handle of the Ikon, it does make sense. You also want to switch your gripping style with the Ikon otherwise the upgraded handle design is not much of improvement vs a Classic. So if you are a pinch gripper at the blade you might want to consider using a handle grip with the Ikon otherwise the improved handle is not much of an improvement over the classic. The edge retention is slightly better on the Wusthof vs the Zwilling, however, the Zwilling cap design is more flushed to a pinch grip in front of the cap feels better than the straight vertical cap design of the Wusthof. In terms of the balance point, the Zwilling and the Wusthof are both a back heavy knife and the Ikon is slightly heavier on the back due to the handle design. So I'm happy with that since that is the main reason to go for a German knife for me (they stayed with the tradition of being back-heavy). Traditional Japanese knives are middle balanced. Japanese Fusion is slightly back heavy balance point at the cap/half-bolster. Chinese Cleavers is front heavy. German knives are back heavy. This is the general balance point of the knife design and cuisine they are suitable for. And that is how I make my decision in recommending or buying a knife for myself and it's intended use. Spy on your mom while she is cooking and see what gripping style she is using and at what point. Handle grip/pinch grip at the handle, bolster grip/ blade grip or fingertip grip, etc. The fingertip grip is more suitable for Japanese knives due to weight, sharpness and Japanese cuisine.
I agree, if you ever decide to go for a Japanese knife that is not as brittle as the rest then Global is basically your only option for an all-round durable knife (with a few exceptions). AUS10 and VG10 are both still brittle for most of the western cuisine and cutting style. You can compare it with a Wusthof the difference is the balance point (middle balanced vs western back-heavy and sharpening angle but they are pretty similar in performance). Weight is lighter on the Global Classic, Global Sai series is heavy more catered towards the western cuisine, however, they added a fixed thumb rest which I'm not a fan of. And then you have the Ni series the latest addition in the Global collection also more catered towards the western cuisine, heavier than the original, longer handle and to counterbalance that they added extra blade with design at the front part of the blade. The global performance of the material is the same for all series it just depends on your preference, I don't like the fixed thumb rest and the extra longer and heavier handle on the Ni series. I think that the Global Classic is the best for both Japanese and Western cuisine, great durability. Some website may state that the Ni or Sai series are sharper and have better edge retention than the Classic series but this is absolutely false I have tested and used all 3 at work the performance is the same just the preferences of the cook or the cuisine plays a role in those 3 series. I work in a Japanese restaurant but it is catered to the western market so I barely use my Japanese knives for most of the tasks (My real Japanese knives will only be used for Sashimi/nigiri slices) because of the menu changes to suit the western taste pallet. So I usually go for my Wusthof or Global in most cases. The Zwilling is nice but the edge retention is noticeably worse compared to the Wusthof or Global.
@@daginn896 For home use, If you have a Zwilling there is no reason to upgrade to a Wusthof. Zwilling will be good enough probably not noticeable either unless you compare it side by side. If you have a Wusthof stay with it, not a huge difference in Global or Wusthof in terms of performance. Western cuisine and cutting style is mostly preferable for a back heavy (handle heavy knife both Zwilling and Wusthof is back heavy), it helps with the rocking motion. Global is more balanced in the middle of the knife ideal for a pinch grip at the blade. But if it is for fun go try the Global, one point to make about the classic series is the black dots on the handle while being very effective for better grip it also adds maintenance for cleaning (Which is why the new series Sai and Ni is better for the cleaning part). If washed directly or used at home you probably won't have food residue sticking because of the low volume of prep work and time. But if you have a big family and are busy you need to take care of your kids while prepping food then the food residue sticking in the dots might be a slight disadvantage because of the extra care and time needed to clean it properly. (Therefore the Zwilling, Wusthof and the Global Ni/Sai series handle design is better for hygiene/cleaning).
@@chefpanko Thank you yet again mate. Im actually looking for a Japanese knife to be honest. Not one I would use often and not for my typical cooking, but for the times I make sushi or sashimi at home, or for lighter more delicat uses. Sorry for my poor English btw. I do have a Zwilling, and I also was curious about the Wüsthof.
@@daginn896 In that case, I will recommend the Global. The best option for Sushi is the Global ''Yanagiba''. (24cm should be fine for home use). However, the Yanagiba is a knife that requires different sharpening techniques and you need to get used to the single bevel or your slices will be diagonal instead of a straight downward line. So the better option for home use is the Global ''Sujihiki'' Also sometimes translated as a Carving knife. Double bevel so you are still used to it and still good for slicing nigiri or sashimi or other delicate food. Also, you still maintain the durability, great for beginners vs the high carbon Japanese knives. The difference? Yanagiba will cause less damage to the fish therefore you can keep the fish fresh for a longer period of time in the fridge (with good moisture control and kitchen towel replacement). Sujihiki still good but will get more drag on the fish slices wich will cause extra moisture to get loose therefore the fish freshness can't be maintained longer than a Yanagiba. High Carbon steel, Because of the Sharpness the fish stays fresh for the longest period of time. This is more important for restaurant settings than for home cooks, therefore the Global is still recommended over the high carbon Japanese knives since for the freshness maintenance you get a more brittle knife and you need more maintenance. So let's say fish freshness (Example): High Carbon 63+ HRC Japanese Yanagiba: 4 Days (Most restaurants don't get fresh fish delivered on Sunday, so fish from Saturday will be used on Sunday. We need a buffer for Monday so Saturday fish will be used for Monday too, therefore, maintaining the freshness of the raw fish is key since Monday morning we still need to fillet the fish so a buffer of Sunday needs to be fresh we can't give bad raw fish to our customers since that will lose us our online rating and reputation). There is an exception for Sunday fresh fish delivery most fixed course menu restaurants can get Sunday fish at a premium price. Also exception for more higher class restaurants where I worked before they had a special Christmas edition they made an exception to get Japanese tuna from Japan so we had to let the fish fly over to Europe just for the special Christmas course menu. VG10/AUS10 60+HRC Yanagiba: 3 Days Global Yanagiba: 2 days Global Sujihiki: 1,5 days So since it is a knife for home use, sushi or more delicate with Durability Global Sujihiki is your best option. (Pure performance and usage standpoint).
![BAK Jay - Find Out (For Your Love) [Official Music Video]](http://i.ytimg.com/vi/10FJO_XBCvY/mqdefault.jpg)
*[CC] English Closed Caption has been added make sure to turn it on if you have trouble understanding my pronunciations.*
ChefPanko don’t worry your English is amazing
@@TeamClutch21 Thank you for the comment. Thanks to all the feedback and comments I think I have improved a bit with each new video.
I will keep working on it thank you for the nice comment it keeps me motivated :)
I got this Zwilling knife last year. The price was $139 on Amazon (now $129). However, that same knife in a combo kit with a 4" pairing knife was only $117. Someone had miss-priced it it as now that combo is $179. This was a lucky shopping day for me. I use this anytime I need to cut meat or heavy vegetables (carrots...potatoes) and use a Santoku for other vegetables. For going through bone I have an older, lower model Zwilling that was something like $49 at BBB.
Another great video, totaly objective observation again. Great job!
Thank you for watching :)
Nice review and I agree with you I wouldn’t get that knife for 160$ that being said it was on sales at 70$ near me so I got it as a solid knife to abuse on hard foods or bones without fear of chipping the tip.
$70 is a good price! (especially if you buy the knife in the US) I did not mention it in the video but if the recommended price was $70 then I would recommend the knife if you consider paying a bit extra for the brand, customer support, warranty, etc. Imho I think that the recommended price should have been $70 from the start and with a nice discount that it should drop to a minimum of $50.
Bed bath and Beyond went out of business near me and was Sell Zwilling Knives. I ended up getting 8 knives brand new for 200$ because everything was over 50% off and I signed up for the rewards+ program for a year and got an additional 30% off.
You scored a nice deal!
I have a wusthof classic and always pick it over my Chinese made sunnecko. The big German brands really do know how to make a good knife. The fit and finish are perfect, and even though the steel is softer, it is of better quality than the chinese vg10 or aus10. This is after 2 or 3 years of use. A real good knife is not made in China. But if you see a kitchen knife simply as a tool you need and not as something to enjoy, the Chinese knives are fine. (I have a xinzuo and a sunneckol
I agree, a lot of chefs jump onto Zwilling because of name but I have many knives (some from China) that are easier to sharpen and retains sharpness. 150$ is excessive
Personally, I would also go for the name if I did not try all the other different knives.
When it is the first purchase you will most likely go for a well-known brand, but I'm happy that I got the change to test so many knives now and a few are closing the gap with the quilty.
Don't support China. Japan has great budget knives and they're not dirty communists
I have this knife and it’s the best and my favorite knife to use.
It is a good knife and very durable and worry free knife :)
I personally think that this video is very biased agaisnt european knifes in general. It is true that Zwilling is expensive and you can find cheaper options in aliexpress or japanese brands, but you have ommited 2 points here: 1st: zwilling is along wusthof one of the two most expensive european brands, and you selected for this video one of the most expensive lines from them. You could find other series like the 4 sterne or gourmet that are made in the same factory, with the same materials but a lot cheaper, while still buying one of the most technically advanced manufacturer. 2nd: i think the correct vision here is which other european brands make the same type but cheaper: Giesser bestcut, for example is very similar but more cheap. Also spanish like arcos, italians like Bufalo/Alexander or portuguese like icel are good options without leaving european stiles or profiles.
Thanks and keep making videos!
Thank you for the amazing constructive feedback :) I really appreciate it.
I will try my best to test more knives as I'm currenly very busy trying to fulfill all the review request, but I hope that I somewhat improved in my newer videos.
Love the feedback and I will hope to implement them and improve it in future videos so that I'm less bias.
My sentiment also have shifted after testing over 80+ knives and talking to all the different poeple in the comment section.
I also have decided to leave pricing out since it is extremely subjective and hope that others can decide for themself if it is worth it for them or not after watching the review.
I don't mind the price as these knives with great care can last a lifetime while people will buy a 250$ phone and it lasts for 3 years maximum.
A few thoughts: 1) Some of the readers are probably going to confuse the half-bolster with the full-bolster German knife - it is obvious that you are showing the preferable half-bolster in this video. 2) My feeling is that the Zwilling Pro half-bolster has a very nice transition on the bolster to the blade, which is very comfortable for pinch grip, regardless of the balance point. 3) Most home cooks would likely find the easier maintenance of a stainless steel knife in the the 56-58 hardness level of many German knives - sharpening is easier and the blade can withstand accidental or improper treatment over the harder 60 and above steel of many Japanese knives. 4) As a "serious" home cook, ... for pragmatic reasons, I considered German knives due to concerns about chippy Japanese blades. In many places, you simply cannot get a feel for a good selection of Japanese knives, but most American cities will have retail stores that have Wustoff and Zwilling. I went to one such store, and was shocked at how big and heavy the German chef knives are - so they are not for me. I did find out that a couple of stores are carrying their own in-house Japanese version of a Zwilling, ... a "fusion" knife, if you will. I handled a prep knife in this fusion style and I thought it was fantastic! The handle was super comfortable, knuckle clearance was perfect and the balance was dead center between handle and blade. I could do much of my home prep with that knife. You could use about any grip you'd want with it and find it comfortable. I use a pinch grip on my Chef knife, and a finger over the spine with my utility knife and boning/fileting knife. I think the Zwilling Japanese influenced prep knife shows the benefits of the Zwilling-Miyabi collaboration. That one is on my list but it was $150, which is just too much for me for a prep knife. Finally deciding on which way to go, ... I just bought a Miyabi VG-10 Damascus clad fusion chef knife, which should arrive soon. According to specs, it will be fairly light and the hardness is 60, which is a good compromise of hardness and durability for a home cook. I really don't require the Damascus look, but it makes the knife more durable, ... so fine, ... I accept. I was thinking about a pure carbon steel knife, but couldn't settle on one, and eventually I decided that I should be practical and choose stainless stell. I guess I like the riveted, full tang on most Western knives - I don't like the idea of gluing a wooden handle onto a piece of steel as you see on traditional Japanese knives - full tang, riveted seems more durable. I also have grown tired of worrying about wood handles in general, which need treatment - I use mineral oil with a bit of wax on my knives with wooden handles, all of which are like 30-40 years old. I know that you like the Global knife, but, while the all-metal construction makes it hygienic, ... I have read that many people have worry about the metal handle which can get dangerously slippery when working with slimy stuff, like row chicken. The Global knife is a good compromise otherwise, and it is sharp, with good steel. Just some thoughts ...
Thank you for the insights and for sharing your experience. They are lovely to read, and I love to read other peoples experience as it opens up my way of thinking and shows me a wider view of what each individual likes. I did not know Miyabi offered a VG10 version very interesting I will look it up!! Thank you :) (Jealous of the adjusted Japanese knives mostly available exclusively by the import stores since they contracted the knife makers to make a knife suitable for their customers, so they know what their customers like). Here in Europe (The Netherlands) they just don't have enough of a wider interest in knives (imported Japanese knives) yet to justify a custom order.
As for slippery hands, I advise people to become left-handed (or right-handed I'm right-handed but use my left for everything else during prep-work), use the left hand to grab the food, and keep the right hand dry this way you won't get the handle wet or get all the bacteria of raw meat on the knife handle.
The global knife is ok not my favorite knives.
My personal preference is octagon handles, and I prefer a straighter knife profile due to my cutting style, preferable middle balanced (as my all-rounder). Front heavy when it requires a lot of tip work, but those are specialized knives that I only use at work, so as my all-rounder, I prefer a middle balanced knife at the point where I grip the knife, and when I need tip work, I switch my gripping style so the knife will become front heavy.
@@chefpanko The VG 10 core knife is discontinued and replaced with a different core steel, but I found one where they are clearing them out. I just liked the specs of the knife, but, of course, ... I have to see how it feels when it arrives. This is a link to the knife: www.cutleryandmore.com/miyabi-fusion/chefs-knife-p129083
Also, ... if you are interested in looking at the fusion-type prep knife, ... this is it, ... but not the VG 10 core: www.williams-sonoma.com/products/zwilling-kanren-prep-knife/?catalogId=79&sku=7062705&cm_ven=PLA&cm_cat=Google&cm_pla=Cutlery%20%3E%20Utility%20Knives&adlclid=a6ed98315287126f2b3bf81292b628a8&msclkid=a6ed98315287126f2b3bf81292b628a8 For my hands, this knife is very comfortable and feels nimble while still "filling" my hands. Note that when I handle that knife in the store, I use my imagination to mentally chop an onion, a carrot, ... some herbs, etc. I do not work fast at home - I have no need for that. I am also not slow. Cooking is enjoyable for me. I am slow, ... deliberate, ... precise as I can be - the task will soon be over and I want to enjoy it. It is not a "job," ... it is pleasurable, ... and I don't wish to hurry it. We are so fortunate to have good produce, good meat, etc. I enjoy selecting the food at the market. So, ... this is different to a professional kitchen. I am free to play with recipes and have fun. I am a guitar player and the shape of a guitar's neck is very important to my feeling of connection to it, as well as the facility with which I can apply my techniques and play for extended time. The same goes for the feel of a knife's weight and balance and the way the handle lies and moves in my hand - it is a very, very individual thing, which explains why it is a shame that we can't feel our tools/instruments and choose what suits us best. I totally appreciate the evolved preferences of others. Also, ... it should be said that technique changes over time, so what you like and are comfortable with can change. When I do move off of one of my older guitars and later come back to it, ... I am transported back to the feelings I have with that instrument, ... and, like relationships of all kinds, I may feel warm-and-fuzzy, ... and rediscover that former symbiotic connection, ... but, ... it may be that I also discover a few things that define that relationship as not entirely perfect. In any case, ... my "good old friends" almost always seem to have a special place in my life, ... but it is good to have a few new friends. However, I like the simplicity of a life without too many friends, ... and I don't always chase after the friends that make me look good because they give off the shine of affluence. I know that this is a somewhat poetic way to talk about these things and I hope that is not off-putting. Even though I am now in my retirement years, ... I am still learning, adapting and enjoying the development of skill and appreciation for the things that bring quality and soul into my life. The search the right form, substance and function in tools to suit your lifestyle and purposes is a welcomed challenge. Learning to use what you have is very important to quality and satisfaction. There is much to learn about all of this. More is not always going to give you more in your life. We can learn to understand and appreciate differently from others, but, always, ... it is how you apply what you learn to express your true self that is the most satisfying and soulful way of being. Best regards~
@@clintondavis3363 Thank you for the reply. So many new knife line-up that I see are not available here yet, unfortunately.
Williams Sonoma's website is blocked for me as they don't want visitors outside their active region.
(got to see the pictures), Wish William Sonoma was active here in Europe too, as I have gotten a lot of new knife request and unfortunately William Sonoma exclusives. (at least a 1-year exclusive contract with William Sonoma, what I have heard as they did with Kai Shun and more brands).
Zwilling Kanren looks very interesting!! Wish it was available here and if a local knife shop can open up again due to the world's situation.
Would love to hold them in my hands before buying.
Very Jealous of the options you guys have. I hope they expand to Europe soon.
Miyabi Fusion Chef's Knives Morimoto Edition!!! OMG, it looks amazing! You are killing me right now since none are sold here in Europe (The Netherlands!!)
@@clintondavis3363 This is what the Williams Sonoma page says for me :(
TO OUR VALUED CUSTOMERS,
We regret that due to technical challenges caused by new regulations in Europe, we can, for the time being, no longer accept orders from the European Union.
(also, the main reason we don't get every new line-up from knife brands, too many regulations for companies to start selling in Europe).
@@chefpanko Thank you for the advice on slippery hands - even though I know this, and it is totally logically and intuitive, ... I forget as I don't often butcher a whole bird these days. I used a mineral oil + wax product on my 40+ year-old wooden knife handles and that wax repels water, which means that the handle is slippery if your hand is at all wet or greasy. The Global knife would be even worse. I'll remember to keep my right hand dry and wash and dry my hands to keep the knife handle dry. Again, ... I appreciate that advice! I'm really looking forward to getting my Miyabi Moramoto chef knife - the specs tick most of my boxes! Sorry to hear about the lack of access that you have to some USA stores. Our options are not as great as you might imagine. Yes, ... Shun is being sold at WS, but while I like the look and feel of Shun, ... I've read way too many reports of issues with chipping and I don't want to have to worry that much about it. My son bought his wife a Western Classic 8" Shun, and that one has the edge ground to a 20 degree symmetrical angle - I read that Shun claims this broader wedge-edge will make it more durable and suitable for tougher tasks. I take really good care with my knives but when when I see a lot of reports on certain problem, I prefer to stay away. I am proud that I have knives that were given to me when I got married, over 40 years ago, ... and they are still working today. Of course, this stainless steel of those days was very soft and forgiving. The old, inexpensive Chicago Cutlery chef knife I have is the template for the profile I was looking for in a chef knife - I'm so accustomed to that profile. The knife still works fine for me, ... so it is just a retirement treat for me to get the new chef knife. I would like to treat myself to a carbon steel knife, even though this requires careful procedure. You see, ... I fondly remember a stained and patinaed knife of my father's that was easy to sharpen and sharp as hell.
After all is said and done Chef Panko, we’re back to tradition. As you’ve said before, if you don’t know how to sharpen your knives, stick to something cheap and simple. I have both the Zwilling and Wusthoff chef knives while most of my Japanese knives are still non stainless.
It's $50 right now at their official website and I'm still going to pass. Having more fun with their nakiri. I don't really like Chef's knives and it seems like they just lower the price to manipulate people into thinking they are getting an amazing deal. Great, great video btw.
I saw the deal on their USA official website a 7 inch probably the last few that they have in there warehouse.
I think they are discontinuing that line.
The Zwilling has a very confusing naming the one that is one Sale is called.
Zwilling Pro: which has an extra curved front (they stopped advertising that one).
This one is less popular and they are probably not going to make them anymore so the discount is just to free up inventory space.
Zwilling Pro ''Traditional'': a profile that is more in line with normal western chef's knives. (the same one in this video)
I will pass on that deal too since I don't like my knives to be extra curvy and it seems like a lot of people have the same thoughts and they are probably discontinuing the line.
You get wusthof classic for about 50 bucks with 14angle and a bit harder heat treatment. Hard to beat by even Japanese high end outside of sashimi of course.
50 buck I would buy another one for that price o_O do they have worldwide shipping? Did you mean 50 bucks for the Wusthof or 50 bucks extra to get a Wusthof instead of Zwilling?
But if you meant 50 bucks for a Wusthof can you tell me if they have worldwide shipping! I would love to get another one.
Great review--objective, informative, straight to the point, and aesthetically pleasing. Just subscribed!
(Feb 17, 2020) I'm still considering this knife. The Pro line. With the "Original" blade shape (tip close to spine VS "traditional" --tip in middle).
The overall knife design I feel is tough to beat. Better than any traditional JP style handle/bolsterless design (honestly, I find traditional JP knife design ugly with an "unfinished" look to them). Knives like the pro have a half-bolster which looks to me will be comfortable for any user. Reducing the chance of developing a blister on the "point finger". Though a home cook's daily cut time will be MUCH shorter so...not a huge deal...but if you could choose...why not a knife design like the Pro?
Sharpness. I think, what really matters here is consistency and technique. If you or the man sharpening your knives is skilled and you sharpen your knives regularly...A Zwilling Pro will serve the user well. Just as if you own a JP Gyuto with thinner geometry and ZDP189 HRC 66 hardness and DON'T keep it sharp it won't matter...heh...
Edge retention...a few more weeks or month of sharpness. Not a big deal for a home cook. Nor a pro I think since a pro should have a 2nd or 3rd backup knife in his or her bag/roll.
Feel...if the knife doesn't feel comfortable in the hand you won't use it.
Cost...I guess that WOULD be a major deterrent for some one from Europe as the German knives are 50% cheaper. :) Lucky you! :) But since we don't have a choice...
Having said that...there are other affordable choices that will perform better...Miisen 2.0,...sharper out of the box...only $65 USD....handle...looks useable but not as ergo as this Zwilling Pro..
Just commented on the other comment and very funny to see that you have the same thought when it comes to sharpening. Just what I said there and what you say here if they don't know how to keep it sharp then it does not matter at all indeed!
A Zwilling pro is good enough for the majority no doubt about that. A ZDP189 etc for home use is not necessary and probably only for the knife enthusiast. What shines in the Zwilling or Wusthof is the durability, less care and maintenance needed amazing for domestic use.
As for the pro vs home cook, it highly depends on the restaurant the prep work they have. As for me, that work in a Japanese restaurant having a spare Yanagiba is extremely expensive.
Like I said the cuisine I'm in is the Japanese cuisine and the Japanese knives shine there a lot better than the Western knives but who is going to serve raw fish every day at home?
So if it matters or not highly depends on the cuisine the cook works at, and to be honest if you work in a restaurant for 6 months+(when you are new and on an apprenticeship program) then you should already know if you need the edge retention or not.
Exactly if the overall feel is not good I won't use it indeed, like the Wallop knife that I reviewed on this channel, the design is completely off and the handle is big it felt like I'm using a hammer or an Axe than a kitchen knife.
Wusthof and the Zwilling are actually decently priced here in Europe :) no complaints from me but for the guys outside Europe. It was pricey! However, some could get the same price as in Europe when they were hunting for a store that had a sale.
Thank you again for the comment and your constructive review/feedback.
I think I will make a guide in each specific knife and explain why I want a particular balance point and comfort and profile choice.
I just hope that I can explain it short but impactful in a video.
Nice review man!!
Thank you for watching :)
I have this knife and feel a bit heavy and bulky. Strong tough to make big prep but would prefer a tojiro or something more agile
Mine came with an uneven handle. The part where the steel meets the handle has an uneven rise. The left side of the top of the handle has a depression, making the metal sticking up a mm higher. I expected more out of a $400+ knife. Returned it for an exchange.
$400+ is extremely steep for this knife! I would have done the same.
I actually got lucky online and was able to get the chef knife, and 7" santoku knife , zwilling pro's for just $99 shipped so $50 per knife.
O_o that is a very good deal! Even when it is refurbished or second hand it would be quite hard to get it for that price.
@@chefpanko yeah they were NIB from cutleryandmore.com they have/had awesome deals over the last few months I think shuns are -$50 off atm some under $100 for the classics . But great channel btw.
NIB, I would have bought it myself too if I saw that kind of a deal. And thank you :)
@@chefpanko well 99/100 of the time I'm using my dogwood custom chef knives , but I can't say no to a deal on some good ones for ether gifts, or The ones I tend to let friends cook with when they come over lol
@@R3c0n5n1p3r_mac haha we have the same mindset, our magnetic bar at work have all the beater knives, but each chef has their own knife roll secured on a nice place. Every time we get a new guy that does not have his knife set or forgot we show them the magnetic bar full of dull knives (never maintained). Sometimes I feel bad and give them my Victorinox.
But if any of our knives get moved at our station (while the person was getting the prep work from the fridge) or the knife roll has been touch you will hear someone shouting ''WHO TOUCHED MY ROLL'', ''WHO TOUCHED MY KNIFE'''. And nobody says a word even tho we all know who the culprit is.
I just bought the 23cm one for 60€ (living in germany). Fees like a good deal :D
60 is a good deal!
Picked up mine for $150 canadian and it came with the zwilling sharpener
So the main disadvantage is the price? The 9" version ca be bought currently for 60€ ($63) including sales tax (19% in germany) and shipping directly from Zwillings online shop. That sounds like a good deal for an o.k. knife. A good japanese knife may be a little better but costs 4x as much
Pricing will keep changing but for those outside Europe and in the USA the prices are around $160 for the Zwilling J.A, Henckels Pro Chef's Knife, Each knife will have its pros and cons.
This knife from Zwilling excels in ductility meaning it will be tougher and can resist chipping or breaking a lot better but it will not hold that edge for a longer period compared to a Japanese knife that has a hardness rating of 61+ compared to the 57 on the Zwilling.
The Wusthof has a Rating of 58 but performs very similar to the Zwilling in terms of ductility while it can hold the edge better.
There are Japanese knives for around 60/80 Euro which perform just as well but come with the benefit of it being thinner meaning it slices through certain foods better. This has more to do with blade anatomy as both the Zwilling and Wusthof Chef's knives are thick and a lot heavier. But the thinner knife will lose ductility. So you can say that ZwillingPro and the Wusthof Ikon/Classic are built like German Tank very sturdy, if people manage to chip/bend such a knife then I definitely would not advise them to upgrade to a higher Rockwell Japanese knife as those will break/Chip more.
The most important thing is finding a knife that suits the individual the best ie; end user. (length, weight, edge retention, ductility, etc)
What knife style will suit your primary cutting style the best, for some it is a Nakiri, Santoku over a Chef's knife, etc.
And then comes all the other priority factors, but one thing is sure a knife will not stay sharp forever and maintenance is needed.
Hope that this explains why it is a good knife for around 65 Euro (here in the Netherlands we can get them the 20cm version for around 65 if there is a discount otherwise it is at the regular 89 Euro that is with a 21% tax included in the price for resellers). At the Zwilling Official NL store, the price is 109 euros for a 20CM. For that price, you are paying for the brand name so with a discount it is a good deal not at full price IMHO. 114 euros for the 23CM version. (Good knife, Good Brand but at full price too pricey as you are paying for the brand name and more).
But indeed 60 65-ish Euro is a good deal! Definitely hunt for discounts not sure if the German Zwilling official store was at a discounted price or not. But the 23CM for around 60 Euro is a great deal! IMHO. (do you need a 23cm for home use is another question but if I still worked at the restaurant I would have picked one up as the 23-26CM is one of the most used in the restaurants I worked in it would be a great workhorse knife).
@@chefpankoThanks a lot for your explanation and also for the great videos! 5 minutes ago the delivery guy rang and handed me over my new Zwilling Pro so now I am going to test it myself :) I do own a much more expensive japanese knife, a Kai Santoku my wife gave me as a christmas present a few years ago, but somehow this Santoku style feels awkward to me, not long enough and has become dull from abusing it on pumpkins and little bones. I will take that to the sharpener and reserve it for cutting soft stuff like vegetables and use the Zwilling for heavy duty work :)
The Wüsthof seems to be much more respected amongst german knife geeks, but since it is almost 3 times as expensive I take the "toy knife". I am not a professional so that will be good enough for me.
Very good explications 👍🏼👏🏼
:) Thank you!
... explanations*.
Great knife, I use a steel and then ceramic sharpener after every use, couple of slow strokes and its retained its factory edge.
With a ceramic sharpener, you meant a pull-through sharpener?
I hate those pull through things.
@@DanCThorpe I see a honing rod, so you use 2 honing rods? One from steel (Diamond?) and then a ceramic rod.
Since you said ceramic I though about the Global Minosharp water sharpener (the only pull-through sharpener I want to try/test)
So chef are Japanese knives typically shaper than German knives? I own this knife and I don't think it's that sharp right out of the box.
@@meaty109 Yes they are sharper and holds the edge better (longer edge retention due to higher Rockwell).
One of the reasons is that the knife is also thinner compared to the chef's knife.
The Zwilling out of the box sharpness is ok, the Wusthof is sharper out of the box.
Great knife and review. I reccomend not putting this knife in the dishwasher, wash quality knives by hand!
I agree, even when it is a cheap knife putting it in the dishwasher is definetly not recommended. Thank you for the comment.
Lol got that right! I won't even let my wife touch my knives let alone wash them.
I love this knife however I've only used it for a day for prep at work the handle really hurts my hand
Gonna buy it here in germany for 67euros tmrw thats a good deal imo
That is a nice price, even here in the Netherlands, we can only get those deals when it is on discount otherwise we be paying close to 80 Euro.
@@chefpanko gotta say its at a retail store so in the zwilling online store it would be 109 but for 104 u can get the 8 inch knife with a 8cm paring knife in a bundle but also at a retail store
Thanks from California for the clear and succinct review! At 1:01, what was that about banning wooden cutting boards?! Google tells me (a home cook, not pro) that wood is more hygienic than plastic. Is that not the case?
The wooden cutting boards ban is more for restaurants. Since restaurants use a lot of different meat, and the wooden cutting board should be completely dry in order for the bacteria-killing effect to take place. Since the restaurants can't keep up with the demand the wooden cutting boards are banned.
Now we use plastic or commercial grade rubber cutting boards that are color-coded for specific food types.
As for knives, it is fine to have the wood but the main problem is just like the wooden boards you need to keep it clean.
This is usually seen by apprentice cooks that are working under a time constraint.
So they usually do a quick rinse on their knife and move on, they also usually forget to keep the knife hand dry under pressure.
This will result in a layer of dirt on the wood that stacks onto each other, so they need to use sandpaper to actually grind the dirt out of the wooden handle.
For home use, you should not worry about it since you have less of a time constraint.
However, if you have kids running around and you don't have your knife hand dry then the situation can be the same as in the restaurants.
You quickly rinse the knife or even let it at the counter to take care of the fighting kids.
It is something minor for home use so I would not worry about it (and wood indeed has a bacterial effect, the problem is that we simply can't get the bacterial effect to take place since in the case of wooden cutting board at the restaurant you can't simply wash your board that had pork on it and switch it for fish this will cause cross-contamination hence the color-coded cutting boards).
@@chefpanko Are you supposed to use plastic then? Different board for each food type, and scrub it obsessively?
@@sdaiwepm for home use I would suggest a board that has any indication that shows you which side is which.
You can use the logo and some have an indication on the sides, I use one side for veggies and the other side for raw meat.
As for what material of cutting board, each material has its ups and downsides.
Endgrain wood has a nice soft impact therefore you knife stays longer sharp.
Edge grain is slightly harder on your knife edge.
Both are wood so a natural product, which means it can crack, swell and warp.
Wood also leaves odor and aftertaste especially if you have used it on meat and then you switch to fruit or salad even after scrubbing and cleaning the after taste of onions/meat etc is there. Buy a separate board for raw food like salads/fruits.
Plastic is good but needs replacement you can't grind the surface away like you can with wood etc.
Most restaurants use commercial grade texturized plastic which is usually also thicker.
Some have a mix of rubber and plastic.
I have written everything on this page:
www.chefpanko.com/cutting-board/
I personally use a board with a side indication, one for veggies and another one for meat and fish that I cook.
For salads and fruits, I use a separate one (I'm very sensitive when it comes from after taste).
@@chefpanko Thank you for answering this so in depth. I love the feel of wood knives, I have been taking care of them very very poorly, but I can know put actions into motion! :)
0:58 How can the meat juice soak in a plastic handle? Wouldn''t this only be an issue with wooden handles?
it is supposed to be ''can't'', working on my English but I now use ''can not'' for better clarity. My bad sorry. I have included closed captions for all my videos.
@@chefpanko Ah okay, thank you for answering.
Yes, the captions say "can't soak".
I have a whole set of these knives and love them. I have them professionally sharpened the only other knives I'd ever buy would be japanese. Im sick if seeing made in China on everything so China is out.
I have a hard time choosing between Wusthof or Zwilling, both good knives (especially if you can get them at a discount).
I heard about the Messermeister, another german made knife that is quite popular in NA, so I hope to test that one out.
I don't mind if it is made in China as long as the product is of a good quility, but unfortunately, there are way too many counterfeit and bad quality products around.
(So I most likely buy from an authorized seller for a certain brand like Sony, Samsung, Apple, etc. I need to find an authorized or trusted retailer that sells the original and not counterfeit).
@@chefpanko i have the high end zwillings they work well make short work doing food prep at home. And they look great!
Why don't u just sharpen your own knives? Talk about a wast of money.
@@unknown-me6hu cost me $15 to have 5 knives done
@@patriot-wf1er still a waste of money in my opinion. $15 or $3 it's a waste just to sharpen knifes. Shaoening is fun. Give it a try
money well spent. I need another as my father took over mine that I got for 70 buck because the dude put it down, came back and another was beating the back of his knife with another to cut through chicken bone.
I love the curved half bolster on the Zwilling knife very nice for people that loves the pinch grip at the blade area.
I agreed with you I wouldn't spend 150 for this knife too!
Yeah, I have removed what I think about the price in future videos since it was subjective, but $150 is a very steep price, and I would wait for a huge discount.
We do pay a premium because of the celebrity chef's sponsor and tv shows sponsors. (and for some, this is absolutely worth it since they saw it in this or that TV show).
That is why I love the Netflix show called.''
The Chef Show'' by Jon Favreau with Chef Roy Choi.
The tools they used there was not because it was sponsored. It was because the chef had it in his or her knife roll or kitchen setup.
The used marks show that the knives were actually used and not brand new. (did not pay much attention to other equipment, but the knives were from different brands, each of them had used marks on them).
If I remember correctly even, Jon Favreau had his own set of knives.
@@chefpanko I have rather spend this money for a premium Japanese chef knife but definitely not this knife even with discount! I love yaxell knives!
@@my9221 I heard a lot about Yaxell, unfortunately not widely available in Europe yet. They are currently on the Same route how Kai Shun started in Europe.
It took Kai Shun 2/3 years to match USA pricing. So I hope Yaxell can manage it faster and find distributors to sell in Europe once the prices finally match. I would love to test Yaxell due to the mentions.
Kai Shun had the same effect when they started 2/3 years earlier. It was trendy online and mainly in the USA, but it took a while to get recognized in Europe. (they did a celebrity deal to get their name out in Europe).
@@chefpanko I see you're in Europe but Yaxell knives are easily to find in United States. However, I purchase Japanese knives through Hocho. A Japanese retailer who carries many Japanese items!
@@my9221, I normally order my knives locally when it comes to Japanese knives.
But when I purchase from Japan or NA, I will get taxed. 21% Tax on the purchase price and shipping price combined + $18/20 administration fee.
Most knife brands start in the United States market, and once the brand has a good pilot and builds up brand recognition, they slowly expand to Europe.
Due to strict European regulations, it is harder for brands to jump into the European market if they themselves are not part of the EU.
That is why it takes the brand 1/3 years to get established in Europe after a successful pilot in NA. (so all the good brands that get popular in NA we in the EU need to wait for a good 1/3 years to get the same line-up and similar pricing). First-year is high pricing and just a select batch of a few knives. Second-year a bit more options of knife styles and series. 3rd-year full knife line in Europe and similar NA pricing.
The above example is how Kai Shun did it (it took them 3 years ). The line-up in the knife series in NA is far wider than here in Europe even now in 2020.
I'm very jealous of all the available, affordable options in NA and even in Canada compared to Europe.
But good to know about Hocho. Had seen them before but was hesitant about ordering some knives there. It is always scary to buy from a webshop that I never heard of but since you already bought something there makes it less scary. I have 2 other Japanese retailers/webshops that I trust (Japanny and Globalkitchenjapan) will add Hocho to the list for when I'm seeking knives that are not available here :) Thanks!
.. thhe Zwilling Pro i just received has a rounder end-tip for some reason than the one youre using in your video.. not sure if changes have been made since this video is a year old.. i think you have a video of thw Zwilling and Wusthof.. i dont like the way the plastic feels on the Zwilling at all!.. i prefer my Wusthof classic which does feel just a little bit more lighter than the Zwilling.. maybe the new Wusthof Classic made changes as well.. other than the new res emblem..
They have 2 versions, one with a rounder belly profile and a more traditional blade profile.
the one in the video is the traditional one.
Wusthof just recently rebranded (just a new logo), as far as I was told they only changed the logo but the rest is exactly the same.
Even though this knife is overpriced in North America by 50% (VS in Europe)....I think it's still worth considering for home use. Especially if the knives feel right in the hands. It's a respected company (I assume with good customer service if needed). Sharpness out of the box/attainable...I 'm sure will be more than good enough at home. Even if JP knives are sharper and have better edge retention. The differences, even though noticeable, are not drastic. Not night/DAY.And I don't think matters that much prepping meal for yourself or your own family (or a party once in a while).
The key is to just be consistent with keeping these knives sharp (German knives..or any knife). You could have the sharpest JP knife with the best core carbon steel but if you don't keep it sharp...abuse it...
And if the buyer is only going to be prepping western foods...or European...the tradition JP knives are ReALLY not for them as you need to be using a JP cutting style...
Having a sharper JP knife is nicer but hardly essential. Even if it's a JP brand knife with a western blade/handle.
The Zwilling is indeed a good workhorse and is more suitable for heavier work.
So a true all-purpose knife without too many worries and concerns, and as someone that wants to explore multiple cuisines, the Zwilling is a good option.
Especially when you keep it sharp, sure you may need to sharpen it more often but if you are searching for a knife that can handle most heavy-duty work then Zwilling and many others are a good option.
So, in the end, it comes indeed down on personal preference, comfort and intended use of the knife.
And the good thing is that Wusthof and Zwilling both have lowered their factory sharpening angle.
What Knife would you buy for $150? I am looking at this Knife and Wusthof?
It comes down to personal preference, I would go for comfort over edge retention.
What knife will suit you the best depends on your gripping style and usage.
Here is a video I did comparing the 2 it is the Wusthof Ikon the updated handle:
ruclips.net/video/z5CjiNpoYHg/видео.html
If you want something with a sharper performance and a good edge retention look for a Global knife.
Global Classic is more for small to medium hand sizes, the Global Ni series is for medium to large hands (In America the Ni series is also called Ukon).
I did a review of the Global Classic Santoku here:
ruclips.net/video/YM7V7JmBKC8/видео.html
hope that this helps good luck in making a decision.
All 3 mentioned knives are quite big and a lot of retailers offer them, in order to know what knife offers the best comfort I advice visiting a retail store and hold the knives.
@@chefpanko Thanks for your detailed reply. Can you recommend a good Japanese knife for $150? I have large hands.
@@mrjackbaran Do you plan to be a bit rougher with it? Since Japanese made knives are usually a lot thinner and harder so being more gently with it is advised.
If you want a Japanese-made knife with more durability then I can recommend the Global knives. Since you have large hands you should be skipping the Global Classic series since they are more suitable for small/medium hand sizes. Look at the Global Ni Series and skip the Classic. In America, they released the Ukon series which is also for bigger hands. Avoid the Sai series since they are big and clunky and more in line with German knives in terms of performance than Japanese performance.
While most Japanese traditional knives have smaller handles they still feel comfortable for larger hands.
But you can look at Japanese Fusion handles (western handle design), just to name a few in your price range:
Takamura VG-10
Global NI or Ukon series (skip Classic series).
Mac Professional
Misono 440
Kai Seki Magoroku Shoso
Kai Shun Nagare
Ryusen V Gold
Mcusta Forest
@@chefpanko many thanks for your reply. I will look at them.
I have always used German style knives.
I used German styled knives when I did my stage (unpaid trial) in a French restaurant. And for the western cuisine, I absolutely loved to use the western/German chef's knife. Now that I have transitioned to a Japanese Sushi & Grill + Asian Fusion restaurant I have discovered many more knife types. So I can see why each chef from different countries likes a different knife (profile) better than the other and all have to do with the kind of cuisine and dishes they are making.
I bought a 7pc set of pro series. No ® on the blades. The fonts and their placements look different from yours. Are mine knock-offs? I bought the set off their official website. And the package was sent from their company address in NY. But, the block was bubble wrapped(no box) and the knives in separate box. What’s going on?
That is strange it might be refurbished knives but if that is the case they should have definetly mentioned on the product page and invoice.
ive just ordered one for 75 usd.....the advantages of a weak euro
Do you prefer this or the wusthof?
While I like the diagonal cap of the Zwilling I have to say that overall performance I would choose the Wusthof.
It is just a tiny bit better in everything else like a longer edge retention.
I have the Wusthof Ikon and I had to get used to the forced handle design of the Ikon (which work nicely once you got used to it).
Do you have a Video where you review the best knives in each price category?
I haven't, currently, I don't have tested enough knives to make a video for the best knife category especially since some of the brands are not marketed here in Europe (and harder for me to get my hands on). But I'm still trying to fulfill all the requests some of the requests I still need to fulfill are Dao Vua, Kiwi, Misen, Cangshan, and a few more. So I will be concentrating on individual reviews for now untill I have tested enough to make a list of best knives. Great idea btw noted it down! Thank you.
subscribed!
Thank you for the sub :)
Hi Panko , here in Europe it's 95$ , I would like it cause it's sturdy, I can be more aggressive.
Wich knife are you referring as chinese vs this one?
You should wait untill the price is around 70 Euro's. (I have seen the knife drop to 60 to 70 Euro's on special days).
As for a Chinese made one I would say Twosun TS999 did a review here:
ruclips.net/video/fiyQc6heJ2g/видео.html
@@chefpanko Thank's very much !! I will go for the chinese one
But I'm curious to know where you saw the wusthof at 60 euros 😮 maybe +shipping .
What is the best kitchen knife under $80 for a kitchen knife what is the best one
It highly depends on the person using the knife-your preferred cutting style, what you cook, etc.
I hope that this article can help you a bit: www.chefpanko.com/choosing-your-knife/
The type of knife is also important: www.chefpanko.com/types-of-knives/
Here is more information about the balance point and why I prefer different balance points: ruclips.net/video/zn-74KDvXIc/видео.html&t=
I think your opinions about it not being worth the price are very much based in the assumption that the knife is not a good fit for you personally. You are going to feel much better about using a knife with a cutting style you are more familiar with which in your case is a push or up down motion based on the knives you regularly use. It’s no fault of your own, but it’s obvious from the video you are VERY uncomfortable with a rocking, tip on the board motion.
Thanks for your input you are right will try to be as unbiased as possible in future videos.
Hey this knife is going for 60 bucks rn is it worth it or are there better knives for the price?
The price for 60 is just right for the knife, but it is subjective if it is worth it for you or not.
The knife is quite soft, but it is durable in return, meaning that you don't have to worry about chipping, and going through small bones like fish/chicken/duck should not be a problem.
Overall a good, sturdy, durable knife with decent edge retention and a price of 60 definitely worth considering.
Want longer edge retention sharper performance? A Japanese knife is worth looking at but keeps in mind it is less durable and not suitable to chop through small bones.
As I said before the best knives in the world are Bobs' Kramer by Zweling,Japanes kitchen knifes Damascus Steel.
TOO general statement.
Bob* Kramer by Zwilling* (seriously, that name is in the video's title, just copy the very letters right from the screen!) Japanese* kitchen knives* from Damascus steel* are multiple times more expensive than Zwillings own line of knives. They have bulky handles and their blades look like cake shovels. The Damascus pattern is nice to look at but offers absolutely no practical advantage.
yea lol for 150... would´t buy it to for the price xD I bought mine new for 75€ in germany in a sale (chefsknife 230cm version) guess ya have some taxes and a salesman to pay 🤷♂ I own also some of those Japanese knives... man there are a hassle that cleaning and sharpeningstuff with this on the other hand you just need a "wetzstahl" nothing else easy....
I‘ve just bought this knife for 25$ ( I live in germany)
For that price, it is a steal!!!
Do you live in Solingen? Otherwise I doubt it.
Just bought one for $70
Glad you got it for a good price!
57 HRC = sharpen every 1-2h, every fake China VG10 is better 😅
That is pretty spot on I have similar results 57/58 HRC approx 1.5/2 hours in my testing:
www.chefpanko.com/kitchen-knife-edge-retention/
Many cheap Chinese knock-off-VG-10 knives are only hardened to 52-55 HRC. Severely doubt they are better than the Zwilling.
@@einundsiebenziger5488 then the „vg10“ is just printed on the knife, what In reality is not even Chinese VG10 but something like 440a… I bought couple of Chinese VG10 knifes just for testing both of them were hardened to high for my liking 62-63 HRC, they Gina break someday because they are to brittle. ( and yes, I have access to a HRC testing device)
Best German knifes in the world are the Maistermeser knifes.
Best German knives* are Messermeister* (= "knife master" in English) knives*. "Maistermeser" are probably a rubbish-quality Chinese knock-offs😜.
So polymer cutting boards are bad lol
Sale $50 @ Macy's
Almost bought another one but only could find the full-bolster one at that price and not the half bolster :(
There are no brush finish on these knives. It is just the grinding marks from what ever they use to grind down the knife. These knives are manufactured with very little touches by human workers.
After reading about the Finnish the "brushed" and "stonewashed" finish is what describes the the "grinding marks" the best. You have a mirror polish, hand satin finish, brushed finish, blasted finish, coated finish, stone washed finish.
So brushed and stone washed finish is what describes the outer finish of this blade.
Thank you for the feedback, will try my best to get the correct information for future knife review videos.
... there is* no brush finish ...
long and thin diagnol cuts
$150? WTF?
I can get it for less than half of that.
The MSRP in the USA is $150 and that is IMHO too expensive for this Wusthof. $100 is more reasonable but it would be a good choice if it was around $75.
If you can find it under $75 then it is a great deal for what it delivers and of course, you will have to pay a premium because of them sponsoring well-known chefs to use their knife for brand recognition. But a premium of $150, because they chose tv shows to sponsor, is something I can't recommend at their MSRP.
So if your price is $75 or lower then I would say go for it! You won't regret it if the knife handle suits your gripping style then you will be happy with the purchase.
I got this one for 69 euro including the knife guard worth 7/8 euro for free. ( I'm happy with the quality/price ratio for what I paid but not recommended if the price is $150), but of course, you need to wait for a store that is dropping its MSRP price for a sale.
I can only give my opinion about the MSRP price that Wusthof has set, the discounts from stores are something that the consumers need to look out for. Lucky for us there are a lot of webshops to choose from with competitive pricings :)
@@chefpanko Uhm, I was commenting on the Zwilling Pro chef's knife in the video. It's from Zwilling J. A. Henckels, not Wüsthof.
I actually already got the Wüsthof Ikon Classic chef's knife, though (for a similar price).
I happen to live in Germany, which might be why they're less expensive for me. I actually saw this knife for €59, which is about $65.
@@BrokenCurtain Sorry my bad was using the comment system in the youtube creator studio so I got it confused since both knives MSRP is $150 in the USA (did not see at which video the comment was placed).
They are reasonably priced here in Europe if, on sale, the premium pricing in Europe can be felt too but with a sale or discount then they are priced well. I got this Zwilling for the same price €59 (MSRP in EU €90) but without a knife guard, Wusthof Ikon Classic €69 (MSRP in EU €120) with a free knife guard from Wusthof themself.
I prefer the Wusthof Ikon Classic over the Zwilling. What is your opinion about the Zwilling vs Wusthof? Since you own the Classic which one is the winner for you? (I do like the cap design from the Zwilling vs the Wusthof).
I have used the Wusthof Classic in the past the Wusthof Ikon Classic is an improvement with the handle but not worth the upgrade if you already own a Wusthof Classic.
One thing is sure they are both very sturdy and very well build exactly what I expect from german knives and the german steel types. And they will serve you for many years to come.
@@chefpanko Well, I just got the Ikon Classic as a Christmas present, so I'll have to wait another month before I can actually put it to use.
I did hold it in the store, though, and it's a bit more back-heavy than knives with a more traditional handle, like the older Wüsthof Classic or the Zwilling Pro, so the center of gravity makes it so you can balance the knife on the handle. I ultimately picked it over the Classic because it only has a half-bolster, which makes it easier to sharpen the blade. Had I known about the Zwilling Pro, I might have picked that one instead.
I might get that one for my mom, though, to replace the crappy carving knives she keeps in a drawer.
@@BrokenCurtain You made the correct choice because of the half bolster, I would avoid full bolster at all cost and would never recommend full bolster to anyone. The center of gravity is indeed more back heavy but since the upgraded handle of the Ikon, it does make sense. You also want to switch your gripping style with the Ikon otherwise the upgraded handle design is not much of improvement vs a Classic. So if you are a pinch gripper at the blade you might want to consider using a handle grip with the Ikon otherwise the improved handle is not much of an improvement over the classic.
The edge retention is slightly better on the Wusthof vs the Zwilling, however, the Zwilling cap design is more flushed to a pinch grip in front of the cap feels better than the straight vertical cap design of the Wusthof. In terms of the balance point, the Zwilling and the Wusthof are both a back heavy knife and the Ikon is slightly heavier on the back due to the handle design. So I'm happy with that since that is the main reason to go for a German knife for me (they stayed with the tradition of being back-heavy).
Traditional Japanese knives are middle balanced.
Japanese Fusion is slightly back heavy balance point at the cap/half-bolster.
Chinese Cleavers is front heavy.
German knives are back heavy.
This is the general balance point of the knife design and cuisine they are suitable for. And that is how I make my decision in recommending or buying a knife for myself and it's intended use.
Spy on your mom while she is cooking and see what gripping style she is using and at what point. Handle grip/pinch grip at the handle, bolster grip/ blade grip or fingertip grip, etc.
The fingertip grip is more suitable for Japanese knives due to weight, sharpness and Japanese cuisine.
Snagged one for $30!
For $30! o_O that is a steal!!! I would have definitely bought more if I could find it for $30.
Messermeister!
Japanese knifes are too brittle for my use. They chip way too fast, and are not suitable to western cooking in my opinnion.
I agree, if you ever decide to go for a Japanese knife that is not as brittle as the rest then Global is basically your only option for an all-round durable knife (with a few exceptions).
AUS10 and VG10 are both still brittle for most of the western cuisine and cutting style.
You can compare it with a Wusthof the difference is the balance point (middle balanced vs western back-heavy and sharpening angle but they are pretty similar in performance).
Weight is lighter on the Global Classic, Global Sai series is heavy more catered towards the western cuisine, however, they added a fixed thumb rest which I'm not a fan of.
And then you have the Ni series the latest addition in the Global collection also more catered towards the western cuisine, heavier than the original, longer handle and to counterbalance that they added extra blade with design at the front part of the blade.
The global performance of the material is the same for all series it just depends on your preference, I don't like the fixed thumb rest and the extra longer and heavier handle on the Ni series.
I think that the Global Classic is the best for both Japanese and Western cuisine, great durability.
Some website may state that the Ni or Sai series are sharper and have better edge retention than the Classic series but this is absolutely false I have tested and used all 3 at work the performance is the same just the preferences of the cook or the cuisine plays a role in those 3 series.
I work in a Japanese restaurant but it is catered to the western market so I barely use my Japanese knives for most of the tasks (My real Japanese knives will only be used for Sashimi/nigiri slices) because of the menu changes to suit the western taste pallet. So I usually go for my Wusthof or Global in most cases. The Zwilling is nice but the edge retention is noticeably worse compared to the Wusthof or Global.
@@chefpanko Thank you so much for a very informative post. Maby I buy a Global for fun, love my kitchen knifes, or knifes in general to be honest.
@@daginn896 For home use, If you have a Zwilling there is no reason to upgrade to a Wusthof. Zwilling will be good enough probably not noticeable either unless you compare it side by side.
If you have a Wusthof stay with it, not a huge difference in Global or Wusthof in terms of performance.
Western cuisine and cutting style is mostly preferable for a back heavy (handle heavy knife both Zwilling and Wusthof is back heavy), it helps with the rocking motion. Global is more balanced in the middle of the knife ideal for a pinch grip at the blade.
But if it is for fun go try the Global, one point to make about the classic series is the black dots on the handle while being very effective for better grip it also adds maintenance for cleaning (Which is why the new series Sai and Ni is better for the cleaning part). If washed directly or used at home you probably won't have food residue sticking because of the low volume of prep work and time. But if you have a big family and are busy you need to take care of your kids while prepping food then the food residue sticking in the dots might be a slight disadvantage because of the extra care and time needed to clean it properly. (Therefore the Zwilling, Wusthof and the Global Ni/Sai series handle design is better for hygiene/cleaning).
@@chefpanko Thank you yet again mate. Im actually looking for a Japanese knife to be honest. Not one I would use often and not for my typical cooking, but for the times I make sushi or sashimi at home, or for lighter more delicat uses. Sorry for my poor English btw. I do have a Zwilling, and I also was curious about the Wüsthof.
@@daginn896 In that case, I will recommend the Global.
The best option for Sushi is the Global ''Yanagiba''. (24cm should be fine for home use).
However, the Yanagiba is a knife that requires different sharpening techniques and you need to get used to the single bevel or your slices will be diagonal instead of a straight downward line.
So the better option for home use is the Global ''Sujihiki'' Also sometimes translated as a Carving knife. Double bevel so you are still used to it and still good for slicing nigiri or sashimi or other delicate food.
Also, you still maintain the durability, great for beginners vs the high carbon Japanese knives.
The difference? Yanagiba will cause less damage to the fish therefore you can keep the fish fresh for a longer period of time in the fridge (with good moisture control and kitchen towel replacement).
Sujihiki still good but will get more drag on the fish slices wich will cause extra moisture to get loose therefore the fish freshness can't be maintained longer than a Yanagiba.
High Carbon steel, Because of the Sharpness the fish stays fresh for the longest period of time.
This is more important for restaurant settings than for home cooks, therefore the Global is still recommended over the high carbon Japanese knives since for the freshness maintenance you get a more brittle knife and you need more maintenance.
So let's say fish freshness (Example):
High Carbon 63+ HRC Japanese Yanagiba: 4 Days (Most restaurants don't get fresh fish delivered on Sunday, so fish from Saturday will be used on Sunday. We need a buffer for Monday so Saturday fish will be used for Monday too, therefore, maintaining the freshness of the raw fish is key since Monday morning we still need to fillet the fish so a buffer of Sunday needs to be fresh we can't give bad raw fish to our customers since that will lose us our online rating and reputation). There is an exception for Sunday fresh fish delivery most fixed course menu restaurants can get Sunday fish at a premium price. Also exception for more higher class restaurants where I worked before they had a special Christmas edition they made an exception to get Japanese tuna from Japan so we had to let the fish fly over to Europe just for the special Christmas course menu.
VG10/AUS10 60+HRC Yanagiba: 3 Days
Global Yanagiba: 2 days
Global Sujihiki: 1,5 days
So since it is a knife for home use, sushi or more delicate with Durability Global Sujihiki is your best option. (Pure performance and usage standpoint).