When using Wusthof knives, you need to apply the least amount of force at 14 degrees to get the most cutting force output. While each blade for the knives has similar built quality and rigidness, you need to hold them from different angles for maximum efficiency when using the knives. Wusthof might have a slightly better edge over its Japanese counterpart when it comes to sharpness. You can use Wusthof blades for an incredibly long time.
Moreover, since the blade is stainless, it won’t corrode or rust. They are made from high carbon stainless steel to retain their elasticity and rigidness even under extreme pressure. While Wusthof blades aren’t as hard as shun blades, they aren’t to be underestimated. The high number of refining ensures a superior edge that doesn’t chip off easily. Shun blades are often called “super steel” due to their high carbon steel being used to make the knife’s blade.īesides, the steel has been refined quite a few times before forming into the final blade. As a result, the knife is supported quite well. While the Shun chef’s knife hilt materials could differ, it is mainly from lightwoods and other light carbon components, including PakkaWood, tagayasan, Micarta, and thermoplastic elastomer.
While the handle doesn’t offer much grip compared to its counterpart, it is not to be underestimated. On the other hand, shun knives have a more oversized handle. Wusthof’s have a modern look that complements their well-balanced hilts. They have a broad and flat blade that gives them a distinct look utterly different from a german knife. On the other hand, Shun knives are based on the Japanese Kasumi knife-making style. The central theme of their knives is to increase the comfortability while decreasing the amount of fatigue the user feels while using the knife. Wusthof knives are built according to western designs and designed for prolonged usage. In this section, we will be diving deeper to understand the difference between the two before deciding on the superior knife.īelow, we have compiled some of the critical differences and their details. We have given you a table of differences to allow you to get a quick glance. Polyoxymethylene, Polypropylene, Richlite, and “Grenadill” African Blackwood PakkaWood, tagayasan, Micarta, thermoplastic elastomer, or polypropylene Highly refined “super” steels (VG10, VG-MAX, SG2, and High-carbon “Blue”) Wusthof is a German brand that makes knives that cut up at an even lower angle of 14-degrees.Īre you interested yet? Well, then scroll down and keep reading before you end up making a decision that could change your cooking style as a chef. Shun knives refer to Japanese-made knives that have incredibly sharp edges and are cut at 16-degree angles. In this article, we will be comparing Shun vs Wusthof knives so that you can make the right decision later on. Picking out an ideal knife can be a life-changing decision for every chef. In cooking, a kitchen knife speaks a lot about the chef. Like all Shun knives, Kanso is sharpened to a 16° cutting angle each side to cut cleanly and help preserve food’s freshness and best taste.Cooking might be the world’s most elegant art. Full-tang construction provides strength, balance, and easy cutting control. The handle is made of a wood called tagayasan or wenge, which is sometimes known in Japan as “iron sword wood.” The handle contouring enables an easy chef’s grip. Kanso’s Heritage finish hides scratches and gives Kanso a rustic look that just improves with age. The steel is Japanese AUS10A-highly refined, high-carbon, vanadium stainless steel that takes a razor-sharp edge and holds it longer. In Kanso, we took away anything that doesn’t matter and kept everything that does: high-performance steel, razor-sharp edge, perfect balance, and precision cutting control. It means “simplicity,” but simplicity that is achieved by eliminating the non-essential.
Kanso is a design principle based on Zen philosophy. Shun Kanso Steak Knife Set is part of the Shun Kanso series. Simple and beautiful in design, Kanso brings you what is most essential in fine cutlery: high-performance steel, a razor-sharp edge, perfect balance, and precision cutting control. You will be astonished at what a difference these fine-edged steak knives can make in the flavor and enjoyment of your steaks. The knives in this beautiful set are hand-sharpened to a 16° edge on each side to glide through your steak, cutting fewer of the capillaries in the meat and keeping more of the juices inside. To keep steaks flavorful, you need to keep more of the juices inside the steak.