looking to pick up a nakiri for home kitchen, and can't decide between Wusthof Classic or Zwilling Henckels Pro. they are both similar hardness 57/58 German steel. i've watched a ton of Youtube videos and they both seem about them same. would like opinions from experienced users
If I wanted a nakiri, I'd go for a Japanese manufacturer. From my handling of it, the Wusthof is a bit heavy and the steel is soft. I imagine it will take an edge, but it's not going to hold it. Honestly MAC or Tojiro will do better for less.
what do you think about this one ? https://www.hocho-knife.com/kanetsune-kc-500-white-steel-11-layer-damascus-usuba-vegetable-165mm/
I'll be the latecomer who likes the Wusthof. It's the balance that really works for me. I'm not strong, so I need the knife to be well-balanced.
