1. This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.

Best high quality Wusthof Classic alternative

Discussion in 'Kitchen Cutlery & Tools' started by Dr Rez, Sep 29, 2018.

  1. Dr Rez

    Dr Rez

    245
    Jun 7, 2012
    I own a number of different chef knives, some Japanese, some German. I have found however that for most uses when I don't need a scalpel like blade I prefer my old 8" Wusthof Classic. The weight and ergos are perfect for my hands. My issue however is with the soft steel. I much prefer the steel on my Japanese knives that have AUS10, VG10, AUS8, or even 1095.

    My question is what knives have very similar ergos as the Wusthof classic yet have a steel (stainless or Carbon) with better edge retention. I am alright with losing some of the toughness for this obviously. However with the 12 degree Kanso in AUS10 I have never had chipping issues even when deboning.
     
  2. Rhinoknives1

    Rhinoknives1 KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Jul 1, 2013
    If you want the profile & grind of the Wusthof Classic, Stick with them. Yes they are thicker and the steel isn’t HTed to the same RC as a Japanese knife. ——————————————————— They are the Supreme German production knife in my Book. Go to the Classic Ikon... No bolster. Easier to sharpen and a better fit in the hand imo..
     
    Mr.SATism, Seesteel and Eli Chaps like this.
  3. Dr Rez

    Dr Rez

    245
    Jun 7, 2012
    I have already ground the bolster down, and it is already absurdly easy to sharpen so that doesnt change anything. Im just looking for a higher end or custom maker who could do this for a reasonable price.
     
    Rhinoknives1 likes this.
  4. Spideyjg

    Spideyjg

    139
    Nov 7, 2017
    d762nato likes this.
  5. Rhinoknives1

    Rhinoknives1 KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Jul 1, 2013
    Well if you successfully ground down the bolster. Have a water jet man cut two or three profiles . Get a 2 x 72” belt grinder and make what you want. Stay Safe & have fun!
     
  6. Chop_chop

    Chop_chop Gold Member Gold Member

    13
    Apr 21, 2013
    used sabatier - get the carbon benefit and very similar shape for 1/3 the price
     
    Mr.SATism likes this.
  7. JokersFaceLifter

    JokersFaceLifter

    35
    Jan 6, 2016
    try Chroma type 301 or Global Sai.
     
  8. timos-

    timos- KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Oct 22, 2012
    I have been making lots of sab style blades with a higher hardness. Honestly, AEBL @ RC62 is plenty tough and takes an awesome edge. I can build you one like this for $450. the handle can be either wa style or a western. about 6 months wait atm. There is a ton of knifemakers here that im sure could build you an awesome blade to your specs...in price ranges probably from $200 on up.
    [​IMG]
     
    Last edited: Oct 5, 2018
    Rhinoknives1 and Bugdoc like this.
  9. fishface5

    fishface5 Gold Member Gold Member

    Feb 3, 2001
    You could also Google chef's knife blade blank if you have the ability to add your own handles, many options available
     
  10. honingblades

    honingblades

    13
    Oct 4, 2018
  11. honingblades

    honingblades

    13
    Oct 4, 2018
    If you happen to like your Wusthof Classic handle/weight, why not commission a custom handle and put it on your favorite 210mm Japanese knife? Or maybe look at some of the Western handled Japanese knives? Example: https://www.japaneseknifeimports.com/collections/gesshin-ginga/western-handle or https://www.japaneseknifeimports.com/collections/gesshin-ginga/western-handle+gyuto. If you don't need a new knife, I would go the custom handle route.
     
  12. Spideyjg

    Spideyjg

    139
    Nov 7, 2017
    Never handled one so I can't vouch one way or the other. I just know of them.

    Evilbay if you search used carbon steel chef knives lots of old one like 70's Dexters, old Lamson, Forgecraft, Robinson, and the French Sabs or German makes can show up. Conditions can be all over the map.

    I have an old 10" Dexter and an 8" Robinson carbon steels I will never give up. Dexter is super thin, cuts like a laser, and the Robinson more stout sort of German style.
     
  13. Seesteel

    Seesteel Gold Member Gold Member

    139
    Jul 7, 2018
    I like my Wusthof Classic Ikon knives, I have them resharpened from original 14° reprofiled to 15/16°.
     
    Last edited: Nov 13, 2018
  14. Dr Rez

    Dr Rez

    245
    Jun 7, 2012
    Why the heck could you go wider? I have mine down to 12/13 and can still go through many different bones with no issue.
     
  15. Rhinoknives1

    Rhinoknives1 KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Jul 1, 2013
    I’m going to pop some popcorn and see what happens now!;)
     
  16. Dr Rez

    Dr Rez

    245
    Jun 7, 2012
    I know, that kinda talk out me could incite a riot.
     
    Rhinoknives1 likes this.
  17. Seesteel

    Seesteel Gold Member Gold Member

    139
    Jul 7, 2018
    Well, you asked so what the heck! The true is that W. Classic Ikon's are my favorite "cheapo kitchen knives" and the popular... "Everyone can abuse them cause daddy can fix it" So family and relatives can use it without asking first. ;)
    Inexpensive, comfortable and easier to sharpen. But, hey don't touch my real fav others ones... lol
     
    Last edited: Nov 7, 2018
  18. Dr Rez

    Dr Rez

    245
    Jun 7, 2012
    That is actually brilliant now that I think about it. Kind of the like a decoy knife for everyone else. I guess I do that with my W Classic that has 1/2 inch shaved off the end.

    What are some of your other chef knives/gyuto etc?
     
  19. Hurrul

    Hurrul Gold Member Gold Member

    84
    Aug 26, 2017
    My question is what knives have very similar ergos as the Wusthof classic yet have a steel (stainless or Carbon) with better edge retention. I am alright with losing some of the toughness for this obviously. However with the 12 degree Kanso in AUS10 I have never had chipping issues even when deboning.[/QUOTE]

    I don't know how they compare to Wusthof edge retention, but Messermeister (also German made) offer some interesting tweaks to the common German/Euro styles - no bolsters and they blend the shoulder between the primary bevels and edge bevels for some improved slicing ability. Handle is similar to some of the Wusthof and Henkels lines. I have an 8" chef from their Meridian elite stealth line (thinner steel stock than original elite line) and it's simple, well made and durable for all around kitchen use. They also have couple of line ups that are more of a wa handle having no visible tang and rivets, in couple of different woods.
     
  20. marchone

    marchone Gold Member Gold Member

    534
    Mar 13, 2013
    Why would you grind down the bolster? It is the defining feature of the Wustof Classic. It makes it possible to use the heel as a light cleaver. Henckels copied them. Most makers miss that enormous detail. Of course it can only be forged and not stamped.
     

Share This Page