Wustoff questions

Mannlicher said:
I have a couple of Wusthof knives but I like the French carbon steel Sabatier K brand better. For an excellent German style kitchen knife at a great price point, the Brazil made Mundial brand is a good choice. I have several in daily use that are near 40 years old.
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I have a customer that brings me both the Mundial and Sabatier brands. They seem to be a solid choice for a kitchen knife. Ground both to 17 degrees.
 
chefbrunch said:
Yeah the sg2 and some of the nicer ones finnish wise are around $50 on sale. But you can get something equal to Shun for $30 from Shan Zu or Hoshano and a few other name brands coming out of this same manufacturer.

I'm quite addicted to buying them on sale for $30 just to satisfy my knife cravings. Along with much more expensive knives also. I end up giving them away to the J1 students as they pass through or sell them cheap to other coworkers that find one of budget beaters to their liking. I'll play with them for a few months and pass them on. Its a little fun thing to do after 30 some years in the kitchen to keep things interesting.

Recent line that I'm digging is the Shan Zu Koraka line, some nameless powder steel 63+ rockwell hardness seems monosteel blade with laser etching...sharp, very very sharp. one of the sharpest blades I've come across. And I have some very nice Japanese carbon steel knives and I'm a sushi chef.

unbeatable at this price right now, $27 for an 8 inch chef knife....handle is more solid than the pics look....but at these prices, whatever...I can buy 10/1 a nice Japanese knife . ...and the Shan Zu keeps up no problem

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I just wanted to state, a Shun Zu is not the quality steel of a Shun. Yes it can be sharpened well under 100. Edge retention will be the distinguishing factor I imagine. I can keep my Shuns around 100 for a very long time by stropping. I’m thinking not so much on a Shun Zu. IMHO they are a great value, just don’t expect them to perform like VG-Max.
 
The vast majority of Chinese knives labeled VG10 are actually 10Cr15CoMov a Chinese equivalent. Even today.
 
NickyBB said:
The vast majority of Chinese knives labeled VG10 are actually 10Cr15CoMov a Chinese equivalent. Even today.
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Are you saying a company that’s been around as long as Shun would substitute a lesser steel and market it as VG-Max? I suppose anything is possible, even more so these days.
I will say, if these are 10Cr15CoMov the temper is amazing!
Al
 
Gottagofishn said:
Are you saying a company that’s been around as long as Shun would substitute a lesser steel and market it as VG-Max? I suppose anything is possible, even more so these days.
I will say, if these are 10Cr15CoMov the temper is amazing!
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Shun is a brand name owned by Kai, the largest cutlery maker in Japan. Owner of Kershaw and Zero Tolerance knives.
Kai was founded in 1908 in Seki City, Japan.

Shan Zu started as a kickstarter project in 2015 and was founded in 2016 in Yangjiang China as an online knife brand.
It is owned by Dongguan Shanzu Trading Co., Ltd. a China-based trading and consumer-goods company.
 
40 years ago I Purchased my first Wusthof a 10" Classic Chef knife.
Many sharpenings and years have past!
I now mostly use a Wide 8" chefs and a Wusthof Nakiri type.
I have Bridge that hold large stones and installs across my Manor House sink for sharpening.
Typical intervals for the most used Wusthofs are 2-3 weeks/
An 800 grit Nanawa is used first and then a 3000 grit Nanawa for finish.
When finished the knife will literarily jump' into a tomato!
A scimitar shaped boning knife is used for breaking down shoulders/legs rather than the two classic Wusthof boning knives I also have.
Because the Classic knife line has a common feel to the blade cutting and handle feel. I gradually acquired an almost complete Classic collection up to a 14" classic Chef knife.
The 14" is used to break down cabbage for kraut, large pumpkins/squash and large lobsters.
The cabbages we get are grown locally for Kraut production and are not your super market small heads.
I also have rather large set of Wusthof kitchen tools.
Wusthof Classic Chef knife handles are sized to the blade length.
I have an extensive collection of Japanese knives used mostly in Japanese preparations ranging from Sashimi/sushi to Cooked precautions where delicate cuts are required.
The heavier wider blade of a Wusthof makes cutting lots of large veggies easy in a production setting.
We just wash dry and insert back into the large block holder or drawer holders.
The large Wusthofs including a 13" 'BoneSplitter actually reside in a two tier mechanic tool chest.
-Richard
 
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You have expressed one of the things I love about my Wüsthof’s, their handles. Plus, I like the heavy-duty build of the Wüsthof Chef’s knives. I have 4, 6, and 8 inch. I do have a Gekko series 240mm Gyuto that is a real sweetie, but it does not have the thick bulletproof blade the Wüsthof has.


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