Because sometimes you just need the brute strength of hard-working knife
I have a little secret to share:
Back when I started spreading my wings in the kitchen, my first triumph was learning to distinguish between the best cooking knives out there. It was a hard battle, but with much trial and error, I discovered that I have a split personality when it comes to what knives I love best.
My Japanese steel Santoku knife sees me through everyday tasks like slicing and dicing in the kitchen, and there’s no way I would ever give it up, because frankly it’s utilitarian, sharp and lightweight.
BUT I’m also in love with my strong and reliable German steel Wusthof Chef’s Knife.
Why German steel you ask?
To be honest, they just handle tasks like heavy duty butting that are much better than the Japanese steel knives, and I would never dream of driving my Santoku through a half-dozen acorn squashes.
German Chef’s knives are deliberately beefed up, made with tough jobs in mind.
If you don’t own one yet, it’s time to get your butt into gear and step it up!
The Best German Chef Knives
Like I mentioned before, I’ve been around the block and tested about as many knives as a girl could possibly do. I have to say that when it comes to the perfect size, I like to stick to 8 Inch knives because they’re good for just about any task and work well for just about any home cook.
Here are my top picks for the best German chef knives:
Wusthof Classic 8 Inch Cook’s Knife
I love the solid finish and the thicker blade of this knife that’s also a lot broader than the standard chef’s knives. Thanks to the broad blade I can easily scoop up chopped food and transfer it to my pan without a hassle. The weight is also a bonus because it gives you superior durability and sturdiness. This knife will tackle anything from heavy duty cutting to fine slicing and dicing with the most natural feel.
- High quality materials with precise and stylish finishes
- Broad blade that allows for more knuckle clearance and ease of use
- Superior edge retention and ease of use
- I don’t love the knuckle guard (full bolster) because it has to be filed down after a few sharpening sessions if you don’t want them to interfere with the contact between the blade and the cutting surface.
Messermeister Meridian Elite 9 Inch Chef’s Knife
The Messermeister weighs in at 9.5 ounces, so its’s got some nice heft to it, and just like the Wusthof, it has a broad blade that I love. I was actually really taken by the extreme sharpness of this knife. It cuts like a dream and is surprisingly a lot sharper than the Wusthof. Although this is a German knife, the cutting edge is sharpened in Japanese style, at 15 degrees, as opposed to the traditional 20 degrees of German knives.
- Superior balance and comfortable to use
- The deeply beveled riveted handles gives you a solid and very pleasurable grip
- Because it has no bolster, you can sharpen the full length of the blade every time
- I didn’t really get the feel that the Messermeister is as reliable as the other German knives I tested, so while it’s an exceptional knife, there’s a reason why a brand like Wusthof scores more points than Messermeister
Henckels Pro S 8 Inch Chef’s Knife
As one of the big player knife manufacturers, it’s really not surprising that Henckels made my list for one of the most reliable German steel knives. The core factory of Henckels is located in Solingen, Germany, and it just so happens that it’s also where the Pro S series is manufactured.
- It’s a classic knife that comprises of a bolster, a full tang and a three-rivet handle
- The handle has the look and feel of wood, but since it’s a synthetic material, it is also durable and comfortable to hold
- It offers you great balance, a little heft and superior cutting capabilities
- The handle on this knife is a little too heavy for me at the back end, which kind of puts me off
Wusthof Classic Ikon 7 Inch Santoku
I don’t know why, but I just prefer Wusthof over Henckels because it feels like a better quality brand to me. I especially love the curved handle of the Classic Ikon that fits my hands like a dream and then there’s the fact that it has a Japanese style shaped blade that gives me more width but not the schlep of too much extra length. To keep food from sticking to the blade as I cut, I really appreciate the scalloped edge.
- Broader Santoku shaped blade
- Considerably thinner and lighter than traditional 8 inch chef’s knives
- Has no bolster and is forged with a full tang
- This knife will need a tad bit more maintenance to keep it at its sharpest
- Since it’s a Santoku, I was kind of let down by the fact that it wasn’t nearly as sharp as my Japanese Santoku, but it’s still a pretty solid knife
As you can see, German steel has a unique way of handling heavier tasks with the utmost of ease. I really hope that you’ve gained some wonderful insight here, and that I’ve convinced you to invest in a German knife if you don’t already own one.
Coming up next, I’ve got some great info on Buck Automatic Knives and I’ll show you just how handy they can be in the kitchen.
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