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Old 03-20-2008, 07:49 PM   #1
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Wusthof vs Tojiro

Wusthof 8inch classic chef's knife
0r
Tojiro DP 240mm Gyuto

ok so i'm going to buy one of these (perhaps suggestion are welcome) which should it me.
i'm also up for any suggestions

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Old 03-20-2008, 08:20 PM   #2
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I haven't tried many other good brands, but I LOVE my Henkel knives.
I did use a wusthof once at a relative's, and I was really annoyed that it was so difficult to use..... until I found out this person NEVER sharpens knives. nice huh?
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Old 03-21-2008, 12:09 AM   #3
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it all depends on what you want.
Do you want brute force, cutting power, ease of care, and durability? If so, go Wusthof.

Or do you want a razor edge for both fine and precision work along with just about any kitchen task? The Tojiro Gyuto would be that.

note: wusthof uses a proven drop forging method with a reliable high-carbon stainless steel.

***I do not know much of a Tojiro's forging other than it has a carbon-steel core encased with a stainless steel to prevent erosion (since carbon steel holds a sharper edge more than stainless, yet will rust and put a metallic taste and smell in your food).
--
..

Hope this helps. (anyone else?)



***Edit: Disputed.
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Old 03-21-2008, 12:18 AM   #4
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I have the 8" Wusthof Classic and can't say that I can fault it. Where I bought mine (BB&B) they only had Henkels and Wusthof in open stock, I tried both out for feel and weight distribution, and for my hand (large hands, but not freakishly, I'd say average large hands) the Wusthof felt more balanced with the proper holding technique in my hand. After I decided on the Wusthof, the sales manager said that they sold alot more Wusthof to local chef's around town. I don't think that means its any better than the Henkels, just what the locals seem to prefer at that store, which I'm sure the sales volume of any of these knives is not much.

I'd say really, try both in your hands if you can at all. They all DO feel different, and you'll know which one to get when its in your hands, SOOOO much different from all of the cheap knives I've had over the years. I replaced an entire cheap block set with an 8" chef's knife, and a 6" paring knife. I'll eventually get a nice bread knife and I'll be able to do more, easier and faster with those 3 knives, than with an entire set of useless knives.

So try to hold them in YOUR hand and make your decision, other than metalurgy facts, no one can tell you which one you'll like more, but you and your hand!
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Old 03-21-2008, 12:23 AM   #5
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It does depend on what you're going to use it for. I have a Tojiro 240mm gyoto as well as an 8" Wusthof (an older one probably 15 years old but in great condition). While I keep it sharp it's no match for the Tojiro- the latter simply takes a screaming edge. For 95% of the jobs I use a chef's knife for the Tojiro is superior.

But that 5% keeps the Wusthof in my roll. Stuff like splitting lobsters, splitting chickens and peeling & cutting pineapple are better left to a thick, sturdy blade such as the Wusthof.
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Old 03-21-2008, 12:28 AM   #6
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Originally Posted by Rob Babcock View Post
It does depend on what you're going to use it for. I have a Tojiro 240mm gyoto as well as an 8" Wusthof (an older one probably 15 years old but in great condition). While I keep it sharp it's no match for the Tojiro- the latter simply takes a screaming edge. For 95% of the jobs I use a chef's knife for the Tojiro is superior.

But that 5% keeps the Wusthof in my roll. Stuff like splitting lobsters, splitting chickens and peeling & cutting pineapple are better left to a thick, sturdy blade such as the Wusthof.
Better put
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Old 03-21-2008, 01:14 AM   #7
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BTW, according to all the information I've been able to dig up, Korin's site is flatly wrong about the Tojiro using a carbon steel hagane. The cutting core is apparently a harder type of stainless with softer stainless cladding. Supposedly this is merely an error they've never gotten around to correct.
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Old 03-21-2008, 01:22 AM   #8
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Quote:
Originally Posted by bananafeller View Post
Wusthof 8inch classic chef's knife
0r
Tojiro DP 240mm Gyuto

ok so i'm going to buy one of these (perhaps suggestion are welcome) which should it me.
i'm also up for any suggestions
It depends on what you want it for, and what feels right in your hand. You definitely need to check it out.

I'm guessing, if you are looking at an 8-inch knife that you are shorter than 5'6" the 10-inch is recommended for taller folks. better balance and heft. I was surprised to experience the difference, but it's been more than 20 years, and I love my 10-inch Wusthof's.
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Old 03-21-2008, 01:39 AM   #9
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Originally Posted by Rob Babcock View Post
BTW, according to all the information I've been able to dig up, Korin's site is flatly wrong about the Tojiro using a carbon steel hagane. The cutting core is apparently a harder type of stainless with softer stainless cladding. Supposedly this is merely an error they've never gotten around to correct.
Can i see your sources?....I couldnt find much other than Vague descriptions online.
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Old 03-21-2008, 01:57 AM   #10
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Can i see your sources?....I couldnt find much other than Vague descriptions online.
I'm basing this on the word of a handful of professional sharpeners that frequent KnifeForums.com, and some sellers of Japanese knives. I realize you can't tell by looking, but all of my Tojiro's seem to be stainless thru and thru.

That's not very specific, I realize. And it could be wrong, but that appears to be factual.

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