Wusthof vs. Zwilling J.A. Henckels Comparison (Which is Best?)


Known as the”capital of Knives,” Solingen in western Germany is home to Wusthof and Henckels and dozens of additional world-renowned blade manufacturers. Since medieval times, the city has become the blacksmithing center of Northern Europe. Weapons and tools made here have found their way to almost every corner of the continent.

Which is a better Wusthof vs. Zwilling Comparison?

According to prudent reviews, Wusthof’s knives have a 14 degrees angle per side compared to Zwilling’s 15 degrees. The Wusthof blades are a bit harder, so they are sharper for a longer time, but they are more prone to chipping.

This post offers a detailed comparison of Wusthof vs. Zwilling J.A. Henckels kitchen knives plus dives deep into their similarities, differences, pros and cons, and more.

I’ve used and recommend both knife block sets, Henckels Zwilling Pro 7-pc Knife Block Set or Classic 15-piece Walnut Knife Block Set, both available on Amazon.

Visit the ZWILLING or Wüsthof Store on Amazon

Why Choose A German Knife?

There are two varieties of chef’s knives in the marketplace. The German type (produced by both Wusthof and Henckels) comprises thicker blades and much more”normal” double bevels. Japanese-style knives are generally lighter, thinner, and frequently have a flatter grind.

More conventional Japanese-style knives are often just sharpened on one edge, meaning they can only be used left or right. German knives are generally slightly thicker (56-58 Rockwell) than Japanese knives (60-61 Rockwell).

So Why Choose German Knives If Sharper is Better?

The short answer is that it is, not after, a specific point. A sharp German-style chef’s knife is already sharp enough to cut food like a hot knife through butter. Japanese knives don’t work that much better in typical kitchen situations.

Japanese knives carry quite a few drawbacks, too. You have to treat their fragile, delicate borders with respect and care. If you use your knife around bones, then the thicker, softer steel of a German knife provides you much more room for mistakes before you damage your knife. Even though the more rigid steel means you don’t need to sharpen them often, the knife is more fragile.

Of course, there is nothing wrong with either style, so if you understand that you favor Japanese knives out of the experience, don’t hesitate to buy one. However, if you’re unsure or don’t have a lot of experience caring for a high-quality chef’s knife, it is better to err on the side of caution and get a more durable German-style knife instead.

Buy: Wusthof Classic Knives Cutlery Set at Amazon

Wusthof Knives How They’re Made

Wusthof knives all use the same X50CrMoV15 stainless steel with molybdenum and vanadium combined to improve their hardness, durability, and corrosion resistance. Each knife is drop forged from steel’s unique billet, the blade and handle a single substantial piece; thus, they’re all full-tang one piece of steel from the tip to the heels. There is nothing ordinary about this steel, but it is hard and unquestionably won’t rust.

The knives are heat-treated into a Rockwell hardness of 58, which’s the norm for German-style knives.  Finally, they’re all sharpened, with a few noteworthy exceptions to an angle of 14 degrees per side.  This is much sharper than what German-style knives used to be sharpened at around 22 degrees and shows the Japanese invasion’s influence.  

Zwilling Knives How They’re Made

Zwilling utilizes high carbon and rust-resistant steel for all their knife blades, and they protect the edges using a limited lifetime guarantee.

What’s more, the blades have a complete tang that could increase the equilibrium and endurance of each blade that they create. They cut their knife edges at a 15° angle, which can be reasonably sharp, though, as we will see, maybe not as sharp as the blades made by Wusthof.

But, Zwilling knives are usually a bit more lasting than their counterparts. Also, they feature a different curve close to the end of the deal in which you can break your pinky finger and then prevent your hand from slipping.

Buy: Zwilling J.A. Henckels Professional S Knife at Amazon

Forged vs. Stamped Knives: What’s the Difference

Stamped knives are cut out (or stamped) of a sheet of steel. There are a few advantages to stamped knives; however, they’re lighter, lower price, and considered lesser quality than forged knives.

The two Wusthof and Zwilling J.A. Henckels create stamped knives To give customers a lower-priced alternative.

Wusthof has one stamped knife line Named Wusthof Gourmet; Zwilling J.A. Henckels offers several stamped knife traces under the newest Henckels International, such as:

These knife lines aren’t merely stamped, but Zwilling J.A. Henckels does not fabricate them in Germany; thus, the title Henckels International. Instead, these traces are produced in Spain and Asia.

A Simple way to differentiate Zwilling J.A. Henckel’s high-end Forged knives out of their lower-cost, entry-level lines would be to examine the emblem on the blade.

Forged knives possess the double emblem, and the Lower-cost stamped knives keep one stick figure symbol.

Hardness Rating

Henckels includes a hardness rating of 56-57 Rockwell; however, on a few collections made by Bob Kramer, a few are Western is 61 Rockwell. Wusthof is rated at 58 Rockwell. The greater the number, the more complex the steel; therefore, Wusthof will likely maintain its sharpness, whereas Henckels knives will probably be easier to sharpen.

Wusthof chef’s knives are made from one piece of high-carbon Stainless Steel and are heavier than equal possibilities, making them strong enough to slice through any component. Nonetheless, these knives are far better for overall chopping than precision jobs.

Chef’s Knife Blade Angle and Design

Another Substantial Note is that the angle to That the blade has sharpened. Wusthof sharpens its knives into a thinner 14° angle on each side on many traditional edges and 10° on each side on Asian design blades such as Santoku and Nakiri. Henckels sharpens their knives into some 15° each side on conventional blades and 10° each on Santoku knives.

Henckels International Forged was created in Spain. They were made with thicker steel than other Henckels forged designs produced in German. There are a few other differences in those Forged knives.

The blade: The Wusthof knife bends steadily. Across front edges, which are more curved toward the front, are perfect for chopping in a rocking movement. Even though most blades out of Henckels and Wusthof seem relatively similar, there are a few distinctions. The first is the hardness of steel.

The bolster is your metal cuff that Stays between the blade and the grip; bolsters usually keep your finger away from slipping while trimming, and they may have a substantial effect on a knife’s equilibrium. Wusthof chef’s knives comprise direct bolsters that let you find a fantastic grip.

The Henckels Prostyle and the Wusthof Ikon lineup Classic Ikon, Classic Ikon Creme, Ikon Blackwood possesses another blade design. These traces include a”half reinforce” design. The bolster is the region of the knife that gets thick before the blade meets the handle. Most bolsters for German knives seem just like the one found here.

The bolster has a vast region that extends from the blade’s surface into the cutting edge. Together with the Guru, the bolster is cut short and gets thick in which the metal meets the grip. The bolster doesn’t extend to the heel or underside of this blade.

The knife handle is the most expensive part of a forged knife. The two Wusthof and Henckels create knives with a vast array of grips; all are high quality. Typically, reliability and aesthetics drive management options. You may pick a manager that visually appeals to you while somebody else chooses from the clasp.

The alloy of the blade extends throughout the grip. The Ikon Line of Wusthof chef’s knives possess more of a contoured handle for an ergonomic grip, but our testing discovered the handle for a bit too long, which adversely impacts its equilibrium.


Assessing Wusthof vs. Henckels will likely take weeks Until you know all of the slight differences between the manufacturers. It’s crucial to keep in mind that both firms make some of the best knives in the market, and they’re valued throughout Earth.

Both of these companies have been in business for centuries, a testament to their products’ quality. The very best that any fair Wusthof vs. Henckels contrast can expect to accomplish is to put out the apparent differences between their merchandise.

Whether You’re purchasing a knife from one brand or the other, you may be sure that it is an excellent tool. With Appropriate maintenance and Maintenance, it will easily last you a lifetime.


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John Siracusa

Cooking, for me, has always been an "art" infused with traditions. My career was inspired by Hell's Kitchen, the West Side of Manhattan, which boasts one of N.Y. City's best independent restaurant communities, along with Gordon Ramsay's no-nonsense approach towards always being your best.

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