Japanese vs German Knives – Shun vs Wusthof Cutlery

What is the different between Japanese and German knives? We will examine Shun and Wusthof knives, to see how their design philosophies differ, and see which may be best for you.

See the best selection and prices on Shun and Wusthof Cutlery
Wusthof Cutlery http://bit.ly/wusthofcutlery
Shun Knives http://bit.ly/Shunknives

Shun knives are handcrafted in Japan, using traditional methods from the manufacturing of legendary samurai swords. Shun has been making knives for over a century. There are several knife collections to choose from, including the popular Shun Classic collection and the new razor sharp Shun Reserve series. Every Shun Knife is created by skilled artisans and requires at least 100 steps to complete. Made in Japan with a limited lifetime warranty.

Wusthof has been manufacturing forged knives since 1814 and has become known as the leading quality cutlery manufacturer of the world. We offer every series of Wusthof Knives, with Wusthof Classic being the most popular. All Wusthof cutlery is made in Solingen, Germany and comes with their lifetime warranty.

Comments

masterImac says:

9:50
Jeez I hate that bullshit so hard. “Can cut through anything like a katana..”
no dude a katana can’t cut though anything.
I saw a few years ago a test between Samurai German knights and Skandinavien Vikings on discovery channel.
And they tested katana vs German two handed longsword. The two handed just broke the katana in two pieces like a toothpick without even having a scratch.

Rick Holt says:

I don;t get some of the negative comments below – this was incredibility informative.

King Alfred ✅ says:

I want some help. I am thinking of buying my gf a Wüsthof chefs knife but what do you think is best for an amateur chef? Probably any decent knife would work I suppose, I just never get her cheap stuff when I get her something so I want some ideas.

KSI says:

Japanese vs German is like comparing a shaving razor to an axe. If you are looking for precision and pleasure when cutting go with a Japanese knife. If you are looking for a heavy bulky low maintenance work horse go with the German. Chopping with a Japanese knife is blasphemy IMHO but it all depends on blade angles.

Zeryk says:

If you handle a knife well, you can preform better in the kitchen then these silly looking knives.

Charlie Tango says:

I think you should give the prices of these knives so people will know what to expect. When they go out and buy these knives they know what kind of money to take with.

Paul Plus says:

I would have loved to watch that, but the unecessary panning of the camera makes me dizzy.

Perfect Weapon says:

why im watching this i’m not even a cook

p machine says:

Biased I would say

Hordil says:

please: Why not call it Wuesthof, like it would be written in german when you don’t have access to the “ü” that is in Wüsthof 😉

Was wondering about that name because it sounded so unfamiliar. haha 😀

zpetar says:

I hate full bolster. It is impossible to sharpen knife with full bolster on wet stone.

So called Damascus knives are waist of money for professionals. Their only advantage is they look more interesting if you want them to show off.

Emmanuel Dugenia says:

>>droool<<

Night Mare says:

Always go German if you cook in western kitchens. For one reason, I have seen the Japanese knifes break, but never the German one. BUT, we as western cooks don’t use super fine cuts often, and we tend to cut hard bone.

Amirudin Fadli says:

Apik kang pidiomu

Ted Rowland says:

I will put up the AMERICAN MADE Case XX against any kitchen knife out there.

J F says:

The only reason I use German knives over Japanese is that I just do not want to do the maintenance on the Japanese knives.

Michal Valta says:

Why does a fucking knife comparison video have quarter a million views??? xD It’s just knives people! 😀

J Brown says:

This guy is very informative. What a review. I’m interested in a set of Shun Hiro because of its beauty. I have the Shun classics but I’m a complete amateur. I’m wondering if the Shun can do all the same cuts as the Wusthof Ikon which I’m also considering.. rock cut, tap cutting or chopping etc.. or am I likely to chip. Is this guy available to talk with when we call in to cutlery and more?

awalt26439 says:

Yours are very informative as well as entertaining videos (in my opinion). Since you are talking quite fast the names of some of the items like whetstones are a little hard to catch though. Thanks.

Yuri Wang says:

So true most chef I know prefer Japanese knife…and they actually only buy Japanese knife….it is thinner and lighter….
If you work in a kitchen really good knife make you life so much easier

Doc Star says:

I Like The Shun Sharp and Beautiful.!

The Hungry Gringo says:

Love my Japanese and German blades!

Expanding Electrons says:

sorry to inject politics into the discussion but this is just a darn good example. u hear the media talk about russia and china and… but the real players in the world r the USA, germany, and japan. england and france have more power than russia. india will play a bigger role than china the next 100 years

Adam Burstein says:

why choose? why not get all of them?

Patrick Gill says:

Yes, I will probably never never be able to afford either of the knives featured on this, however what you told us about looking after the Japanese knives has inspired me to ask about this:
The cheapest knives which are not so bad and how to get the most out of your bad knife.
By cheapest I mean under the equivalent of 5 US dollars – nothing more than that can be called “cheap”.

Ethnikman Official says:

Great review – quick tip :
To mask the reflections of the light from the knives into the camera lens, use a circulat polariser filter on your lens.

huntman1412 says:

Unless you’re a professional, you’re better off getting wusthof. I have both, but I never end up using my shun knives because I’d have to take them to a professional for sharpening. Wusthofs are more easier to use and maintain, and I don’t feel like I’m abusing an expensive piece of art when doing it.

Luis Gonzalez says:

I’m in the fine dining industry as a line cook and it all comes down to personal preference. I see half the kitchen using German and the other half using Japanese. I personally like Japanese knives because I hate heavy full bolsters.

Daniel Röstzwiebler says:

Japanische Schmiede werden falsch eingeschätzt , bezweifle das die Messer an die Qualität aus Solingen ran reichen

heavyset0223 says:

Ceramic knives are the way of the future.

Max Baba says:

As long as it’s not made in China, I’m happy.

SavageDutchman says:

Isn’t that just folded steel ?

Elc22 says:

with so many people in the comments fighting over which is better… “porque no los dos?”

have at least one of each, Japanese knives are good for more fine work or if you are looking for the finest slicing and cutting knives, German knives are more hardy, can take more abuse, and are great for tough work like chopping or cutting through meat with larger bones. sure, you get that extra 10% more sharpness from Japanese blades, but 10% more sharp than already uncomfortably sharp blades does not matter much to the average user.

in the case that you are looking for something for personal use like at home, Japanese tend to be prefered, while for professional use like in a restaurant, German tend to be prefered.

There is no absolute in which design philosophy is better overall, as it all comes down to the situation it is to be used for.

This video is good at comparing chef knives to chef knives, but does not actually tackle the overall differences in how and why kitchen knives differ between German and Japanese style. This is especially true when it comes to blade types that are associated with each style of knife making.

bionicsjw says:

I have a mix of Yaxcell Super Gou (two of which I bought from Cutlery and More) and Henckels. The job dictates the knife.

ian's forge says:

hmm.not bad, i will make one next

Stephen Lozada says:

I can’t trust this already it’s biased

Nizm0350z says:

my Henkels knives are ok, but I really want to try out some of these Japanese knives!

Sombody says:

it’s simple, the jap knife is for display until the day when a blue fin tuna or A5 kobe beef is on the table, while the german knife is the reliable every day choice for everything else. I have a set of japanese knife and the only time it ever comes out is when i cut tuna or salmon into thin slices. everything else, its the german style ones or the meat cleaver….

john Russell says:

Learn to take care of your knives. Learn to cut properly. Learn to sharpen the RHc knives of 58 every time you need it. I really dislike spending 10min to sharpen a knife just to cut a tomato, where as pick up the RHc knife of 63 and it is always sharp to cut the tomato.
Which leads to the question…What is the best knife ….The one YOU will pick up and use.
Comparing Japanese knives to German knives, Is it not comparing the cultures food?

nodws says:

The Germans and the Japanese, what could go wrong? XD

e.i mccool says:

nicer dicer baby.

Max Wyght says:

You have one of those plastic knife sharpeners next to a set of proper kitchen knives.

If you want the fastest way to destroy a knife, you get one of them shitty sharpeners.

umish katani says:

Effite snobbery. A sharpe edge is all that is needed. Chicago cutlery at 20% of the high end works just as well. The stone is more important.

Michael K Clark says:

Fantastic…
I have just listened to this video and learned quite a bit. Excellent presentation.
You have made this very interesting.

Great job.

David Brown says:

What about laminated bamboo cutting boards?

Bauman Bauarbeiter says:

Japan knife are more better than german knife. A work whit japan knife.

bob sanders says:

I came here after looking at Chelsea Miller knife

Leonard Emilian says:

I got lost on Youtube… I had no idea there’s so much philosophy behind kitchen knives! Great video though

Emmanuel Dugenia says:

Great video but you should’ve mentioned price.

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