If you are wondering if a Japanese Gyuto or Western Chef knife is right for you, this video will help clear things up a little.
Masamoto VG Gyuto http://amzn.to/2dwOE5P
Wusthof Ikon chef/pairing http://amzn.to/2dmxgSD
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My recommended list of knives and whetstones.
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Top Pairing Knives
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#2 http://amzn.to/2dyeOnW
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#4 http://amzn.to/2dZvuXo
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#2 http://amzn.to/2gbQrxQ
#3 http://amzn.to/2gzfzPL
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Top Soaking Whetstone
#320 https://goo.gl/AGa9km
#1000 http://amzn.to/2cwLxWB
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#320 http://amzn.to/2gABXEA
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![Seriously the Best Pocket Knife in the World: The Crater C33TX by Leatherman [Review]](https://img.youtube.com/vi/imU92hDOWa8/0.jpg "Seriously the Best Pocket Knife in the World: The Crater C33TX by Leatherman [Review]")
5:02 thats whats she said
both using Molybdenum Vandium added stainless steel, the major difference is the percentage of carbon contain in the steel. Classic wusthof using 1.4116 German steel, which is 0.5percent carbon contain..harden to around Rockwell c 56+/-, whereas Masamoto using Vg10 steel, 1percent carbon contain. harden to around Rockwell c 60+/-. means big difference in edge retention. another big difference is wusthof is drop forged knife, means no welding point in between the handle and blade. conclusion, if you want a very sharp knife.. Japanese knife. if you wan a strong and tough knife, German knife.
can you demonstrate/recommend your regular maintenance or preparation of the knife before/throughout a cooking session and weekly?
I just bought a brand new Classic Ikon 8 inch. Cost… £25 inc sales tax. From genuine dealer… therefore not a knock off.
I thought this was a bill burr video
I don’t like wusthof, too havy, to thick blade, cuts like a wedge (even when is shaving sharp). The handle is way to havy, no other westrn knife has handl that havy. I have over 5o kitchen chef knives and this handle is the haviest. Wusthof bad with vegetables good with meat.
I would prefer wusthof Classic. Just better knife design.
My top 3 gyutos are:
Takeda 250mm Sasanoha AS Stainless
Anryu Aogami #2 Blue Steel 240mm
Misono UX10 210mm Dimpled
But there is the dimpled Misono Molybdenum 210mm for 159.00 that I would purchase 10times over the Masamoto/Wusthof… My main focus is food release. Thanks for the informational video..don’t know how I ended up here. lol.
because Molybdenum is an element which is used in some steel alloys. other metals in the steel , other properties of the steel
I bought a Wüsthof Classic set 25 years ago.
Lost one paring knife and the steel fell off its handle but the others are still practically like new.
Yes, the Japanese ones chip easy at tip. I use one for as the butchers knife variety. Which can be honed.
Is very good. However, I have an longer Western real Chef knife. Which I use for everything. 20/20, angle.
The European knife (Chef knife), is also my utility knife. Being and heavy handed type dude. But gentle and fast when it comes to butchering, with an sharper and slightly shorter Japanese knife. Small sharp, utility knives, are not good for my work. I get cut. (I am talking about razor sharp)
over 60 is brittle and extremely hard to sharpen surely?…. And sharpnes isnt necessary defined by this hardness more durability as the burr is defined by the stone used
molybdenum is an element, it’s an alloy steel, completely different from the stainless steel from the other knife.
Great video, thank you for the education!
Have you ever used Iseya G-series 33 Layer VG-10 Damascus Chef Knife or Sakai Takayuki 33-Layer VG10 Damascus Hammered Chef Knife? I am looking at hochi knife store online.
Molybden is a fun little Element added to steel for durability.
Without an american accent it’s quite easy to pronounce really P:
I’m just here to read comments from people who will try and debate knives all day but can’t even make a grilled cheese.
много еды-много ножей…
I have the Wusthof and chef in a seafood kitchen. The sharp spine definitely takes it toll and has even cut me before. I wouldn’t change it though. Great feel and weight. I love it!
you said that you rate your knife an 8? do you mean 8 out 10? and for a premium price $160 is there a knife that you score a 10?
Great video!!! Keep the good work up! 😀
Your very beneficial to my choosing a new knife and I’ve used both as a professional chef. Keep up the great you tube videos !!!
wÜsthof – I know it is difficult to pronaunce but just for your information https://www.youtube.com/watch?v=Iqm3MPTUy-E
Strokes on the steel do not sharpen your knife. They straighten the ‘feathers’ (microscopic steel flakes) on the cutting edge.This is for every day use. Once this is not sufficient you put it to the wetstone. Than I polish the edge to a mirror finish. That will keep your ‘german’ sharp for a very long time.
doesnt want to use the tip to crush garlic. slams butt of knife with point facing neck lmao great vid tho
Molybdenum-Mo is an element. So if the steel is named that way, that means the alloy contains No, which means it will last very long.
As a german and also a big fan of Wüsthof (not Wusthof 🙂 ) your thoughts and remarks out them made me a bit proud of what my compatriots accomplished… I myself use Wüsthof Grand Prix II knifes in the kitchen and they stay sharp enough for up to 4-6 weeks (after sharpening on wetstones up to 8k grid).
Thanks for your great videos!
and both are pretty shit
IKEA 365 + knife also Made of molybdenum/vanadium stainless steel, will it as good as the Masamoto?
Very well done video. I think once you get a good copy of either of the knives you had here they would both perform great. Although getting two duds from masamoto is quite disheartening to say the least. And as for the chip in the handle you had on the 2nd masamoto, well that also poses a health risk because it’s going to also turn into a haven for bacteria to grow and fester in. Not good, so I’m glad you sent that copy back as well! As for me, I really agree that having a company that at least has some sort of US based branch for purposes of customer service issues is quite important to me as well. That’s why for Japanese styled blades, I chose to go with SHUN. They have a stellar reputation and so far I’ve purchased their Premier 7″ Santoku and Premier 8″ Kiritsuke knives. Being a professional blade sharpener, I can say without any question that they were both the sharpest knives I’ve ever received new out of the box! I was extremely impressed because being a professional sharpener myself, I know just how much extra attention went into putting that scalpel-like edge on those knives, and for them to take the time to do that was very good indicator that they really take pride in their products! So I wouldn’t hesitate to recommend Shun.
Wüsthoff really has no quality name over here. Even nobody has ever heard of “Wüsthoff”! In Germany you will buy Zwilling, WMF or Chromolith.
may be wusthof blacklisting you because of this clip @@!
These are clearly reviews for the common user, people. Most need to have softer steel and aren’t willing to drop thousands on sharpening supplies. Most of the best knives ever made have been horribly damaged by idiots with too much money and not enough respect, knowledge or concern for their tools. I think this is a great review in that respect. I might get one for my mom.
bad review
I have a Masamoto. It was recommended by a Japanese trained sushi chef I frequented the restaurant of. I am definitely a novice cook, but getting that knife and learning to sharpen it with a whetstone made me feel like a much more a whole cook. The packaging of the Masamoto definitely makes it feel like an epic vegetable weapon 😀
what about miyabi?
Nice video bro. ENJOYED it 🙂 Good day to you.
I have that exact Wusthof and prefer it to almost all of my japanese knives. For santokus and stuff though I definitely go with japanese, but for a straight up Chef’s knife I think Wusthof makes the best.
I bought a Wusthof just last month and I love using it. Every time I just marvel at how it handles.
Hey, would be nice to see the balance of the knife. I think it is really important for handling a knife (if you are used to it) for a longer time. Ideally it balances right between handle and blade.
Also: Steel might have been discussed now a lot. But Wüsthof uses “Solinger Standard” steel for their Ikon line if I’m right. Which is just their standard steel (Solingen = City with a lot of knife making history in Germany).
It is something like X50 Cr Mo V 15, which means there is also Molybdenum and Vanadium in there just in other concentration as in the japanese knife. Which makes for the difference in hardening.
Otherwise nice review. Keep it up.
Another german chefs knife manufacturer is “Friedrich Dick” which is used in A LOT of professional kitchens. They are a real bargain. But they are not available in normal stores. So you would have to buy them online as a private person.
A lot of good comments here and they’re right. It comes down to your own cutting style, what type of cutting and kinds of food you intend to prepare, how sharp does it need to be, how hard does the metal have to be, but more importantly, at least for me, it’s how willing you are in maintaining your knife. A $1000 knife is not worth a penny if it’s dull and not taken care of. Keep up the good work Mr Tran.
Masamoto VG is not VG 10 anymore
I really want to buy a Wustof. that to me seems like the best all rounder knife for your money.
A knife with rivets just looks cheap
Very professional presentation; I’m surprised you don’t have more subscribers. Anyways, I’ve subbed. I’d like to see Tuna sushi prep if you can show us how to do a simple meal.
if molybdän steel is hard for you to say it should also be called 1.4116 😛 if its ezier
Wow you actually reply back too
That’s really cool watched your Shun knife video with the so called liquid metal as you called it.
That knife was beautiful sorry I missed out on that give away
But hope one day I’m lucky enough
But thank you I’ll stay in touch your awesome with cutlery knowledge thank you !!!
Pardon my ignorance but shouldn’t this be called ‘Japanese vs German’?