AusGeoff wrote on Dec 17
th, 2023 at 1:23pm:
From personal usage, I've found that Japanese
kitchen knives are superior to German made, at
least the way I use them.
My German Zwilling chef's knife simply doesn't
hold an edge like my Japanese-made kiritsuke knife,
but the German knives are certainly more robust. All
Japanese chef's knives can chip very easily, if for
example you unwittingly hit a bone in meat.
I think with German-made vehicles, you're paying
a price premium for the word "German". One of
my mates bought a brand new 4-door E30, and
within a couple of months, the finish on the entire
bonnet was crazed.
Of course he had it refinished under warranty, and
the reason was that the bonnet had "missed"(?) being
clear coated!
yes, my Japanese knives are far better than german ones.
They are sharpened on a finer angle and need different stones to sharpen them, that is how much better they are. I have a mix of Tojiro and Yaxell.
Funnily enough, have a Mundial boning knife (Brazillian), it's quite ok. Wiltshire are quite ok too.
Have sharpened friends german knives, very similar grade steel to wiltshire, only heavier.