Shun vs Wusthof
I've been using Wusthof Classic knives for a long time. But recently, I found myself drawn to Shun. I would like to hear your experiences, especially if you had both. Is Shun edge sharper, does it hold well? How do they compare over long time? How difficult are they to sharpen (I sharpen the knives myself using wet stone). How do you like Shun Western-style blades (I prefer Western-style blades, and mostly frequently use 6-inch chef's knife and 4 1/2" utility knife). Thank you...
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14 Comments
First, a few questions:
*What kind of knife do you need?
*Why are you drawn to Shun?
*Why do you prefer Western-style blades?
When I'm buying a new knife, I always have to hold the knife first to feel the weight and to make sure that all areas around the tang and rivets are seamless. I also will not buy a knife without cutting something with it first (ask for a carrot, they should come up with something). I prefer Japanese-style & non-stainless, but other than that I generally try to avoid going for certain brands first and instead try to figure out what kind of knife I need and look at the variety of prices depending what's on the market. Some knives are marked up simply because of the brand; some are marked up because of craftsmanship that does not necessarily improve knife utility (e.g., Damascus blades).
I think by far the most important consideration to make when purchasing a new knife is to handle it in person and experience how it cuts. Happy hunting!
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I'd say it's a difference in the type of knife you like. I love the heft of the Wusthof. My favorite knife is my 10-inch chef's knife. It feels like an extension of my arm. I just don't get that with Shun. But that doesn't make it "not a good knife..."