Best high quality Wusthof Classic alternative

Dr Rez

Dr Rez

Pisser of the Couch
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Jun 7, 2012
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I own a number of different chef knives, some Japanese, some German. I have found however that for most uses when I don't need a scalpel like blade I prefer my old 8" Wusthof Classic. The weight and ergos are perfect for my hands. My issue however is with the soft steel. I much prefer the steel on my Japanese knives that have AUS10, VG10, AUS8, or even 1095.

My question is what knives have very similar ergos as the Wusthof classic yet have a steel (stainless or Carbon) with better edge retention. I am alright with losing some of the toughness for this obviously. However with the 12 degree Kanso in AUS10 I have never had chipping issues even when deboning.
 
If you want the profile & grind of the Wusthof Classic, Stick with them. Yes they are thicker and the steel isn’t HTed to the same RC as a Japanese knife. ——————————————————— They are the Supreme German production knife in my Book. Go to the Classic Ikon... No bolster. Easier to sharpen and a better fit in the hand imo..
 
Rhinoknives1 said:
If you want the profile & grind of the Wusthof Classic, Stick with them. Yes they are thicker and the steel isn’t HTed to the same RC as a Japanese knife. ——————————————————— They are the Supreme German production knife in my Book. Go to the Classic Ikon... No bolster. Easier to sharpen and a better fit in the hand imo..
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I have already ground the bolster down, and it is already absurdly easy to sharpen so that doesnt change anything. Im just looking for a higher end or custom maker who could do this for a reasonable price.
 
Dr Rez said:
I have already ground the bolster down, and it is already absurdly easy to sharpen so that doesnt change anything. Im just looking for a higher end or custom maker who could do this for a reasonable price.
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Well if you successfully ground down the bolster. Have a water jet man cut two or three profiles . Get a 2 x 72” belt grinder and make what you want. Stay Safe & have fun!
 
I have been making lots of sab style blades with a higher hardness. Honestly, AEBL @ RC62 is plenty tough and takes an awesome edge. I can build you one like this for $450. the handle can be either wa style or a western. about 6 months wait atm. There is a ton of knifemakers here that im sure could build you an awesome blade to your specs...in price ranges probably from $200 on up.
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You could also Google chef's knife blade blank if you have the ability to add your own handles, many options available
 
Dr Rez said:
I own a number of different chef knives, some Japanese, some German. I have found however that for most uses when I don't need a scalpel like blade I prefer my old 8" Wusthof Classic. The weight and ergos are perfect for my hands. My issue however is with the soft steel. I much prefer the steel on my Japanese knives that have AUS10, VG10, AUS8, or even 1095.

My question is what knives have very similar ergos as the Wusthof classic yet have a steel (stainless or Carbon) with better edge retention. I am alright with losing some of the toughness for this obviously. However with the 12 degree Kanso in AUS10 I have never had chipping issues even when deboning.
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If you happen to like your Wusthof Classic handle/weight, why not commission a custom handle and put it on your favorite 210mm Japanese knife? Or maybe look at some of the Western handled Japanese knives? Example: https://www.japaneseknifeimports.com/collections/gesshin-ginga/western-handle or https://www.japaneseknifeimports.com/collections/gesshin-ginga/western-handle+gyuto. If you don't need a new knife, I would go the custom handle route.
 
honingblades said:
How are these knives? Price wise they are about 2-3 times less than other custom knife makers. Curious if you have some insight.
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Never handled one so I can't vouch one way or the other. I just know of them.

Evilbay if you search used carbon steel chef knives lots of old one like 70's Dexters, old Lamson, Forgecraft, Robinson, and the French Sabs or German makes can show up. Conditions can be all over the map.

I have an old 10" Dexter and an 8" Robinson carbon steels I will never give up. Dexter is super thin, cuts like a laser, and the Robinson more stout sort of German style.
 
Rhinoknives1 said:
If you want the profile & grind of the Wusthof Classic, Stick with them. Yes they are thicker and the steel isn’t HTed to the same RC as a Japanese knife. ——————————————————— They are the Supreme German production knife in my Book. Go to the Classic Ikon... No bolster. Easier to sharpen and a better fit in the hand imo..
Click to expand...

I like my Wusthof Classic Ikon knives, I have them resharpened from original 14° reprofiled to 15/16°.
 
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Seesteel said:
I like my Wusthof Classic Ikon knives, I have them resharpened from original 14° cutting edge to 15/16°.
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Why the heck could you go wider? I have mine down to 12/13 and can still go through many different bones with no issue.
 
Dr Rez said:
Why the heck could you go wider? I have mine down to 12/13 and can still go through many different bones with no issue.
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Well, you asked so what the heck! The true is that W. Classic Ikon's are my favorite "cheapo kitchen knives" and the popular... "Everyone can abuse them cause daddy can fix it" So family and relatives can use it without asking first. ;)
Inexpensive, comfortable and easier to sharpen. But, hey don't touch my real fav others ones... lol
 
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Seesteel said:
Well, you asked so what the heck!
The true is that W. Classic Ikon's are
my favorite "cheapo kitchen knives" and the popular... "Everyone can abuse them cause daddy can fix it" So family and relatives can use it without asking first. ;)
Inexpensive, comfortable and easier to sharpen.
But, hey don't touch my real fav others ones... lol
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That is actually brilliant now that I think about it. Kind of the like a decoy knife for everyone else. I guess I do that with my W Classic that has 1/2 inch shaved off the end.

What are some of your other chef knives/gyuto etc?
 
My question is what knives have very similar ergos as the Wusthof classic yet have a steel (stainless or Carbon) with better edge retention. I am alright with losing some of the toughness for this obviously. However with the 12 degree Kanso in AUS10 I have never had chipping issues even when deboning.[/QUOTE]

I don't know how they compare to Wusthof edge retention, but Messermeister (also German made) offer some interesting tweaks to the common German/Euro styles - no bolsters and they blend the shoulder between the primary bevels and edge bevels for some improved slicing ability. Handle is similar to some of the Wusthof and Henkels lines. I have an 8" chef from their Meridian elite stealth line (thinner steel stock than original elite line) and it's simple, well made and durable for all around kitchen use. They also have couple of line ups that are more of a wa handle having no visible tang and rivets, in couple of different woods.
 
Dr Rez said:
I have already ground the bolster down, and it is already absurdly easy to sharpen so that doesnt change anything. Im just looking for a higher end or custom maker who could do this for a reasonable price.
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Why would you grind down the bolster? It is the defining feature of the Wustof Classic. It makes it possible to use the heel as a light cleaver. Henckels copied them. Most makers miss that enormous detail. Of course it can only be forged and not stamped.
 
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