My Japanese knives are lighter than my Wusthof. They can take (and get) a much more accurate edge, but lose it quicker. I tend to go back and forth depending on what I am preparing. A chipped blade from chicken led me quickly back to the sturdy German steel!chingwa wrote:I have no experience with Japanese knives, though I've been an admirer from afar for years! decades even! Galatea amentioned the Wusthof chef's knife above, and that is probably my favorite knife that I've ever owned... the balance is perfect actually. Do some of these japanese knives have similar balanced characteristics? Or do they start to get uncomfortable?
I'm just curious because I know that while some knives are a privilege to own, other knives are a privilege to use.
The Japanese blade is a dream for vegetable prep. Just try a cucumber!
What sort of Wusthof do you use?