Wusthof knives and Zwilling knives have some significant similarities and a few slight differences. Both companies have been in business for an extremely long time. Both started in Germany, and they sell knives that are considered the cream of the crop in the kitchenware world.
Zwilling knives have a straighter handle, while Wusthof knives become thicker near the hilt of the knife. This thickness gives you more control over the knife without compromising its effectiveness.
Both Zwilling and Wusthof sell a variety of kitchen knives and knife collections for every occasion. Whichever knife you choose to work with, make sure it is comfortable for you. See below for the pros and cons of Wusthof and Zwilling knives.
What Are the Pros and Cons of Both Knives?
While both types of knives have pros and cons, they are great knives used by chefs worldwide. See below for a list of the pros and cons of both blades.
As you can see, the chart shows that these knives are considered pricey, and they dull quickly. While they are versatile and long-lasting, the Wusthof has size limitations, and the Zwilling does not.
Both brands are considered high maintenance, with handwashing as the preferred cleaning method, and sharpening every three months is necessary. The Wusthof is more lightweight and allows for better hand control, while the Zwilling has a thick, heavy handle which can be a pro for some but a con for others.
Wusthof knife company has been in business for about 200 years. It started as a small scissor-making company in 1814 in Solingen, Germany.
In 1960, Wolfgang Wusthof set out to expand the business. He came to North America with a briefcase full of knives and went from town to town in North America and Canada, amazing and impressing people with the Wusthof knives.
Over time, Wusthof began doing great business, as their knives became synonymous with chefs of fine cuisine. Wusthof founded Wusthof -Trident of America in 1987. In 2009, Wusthof Trident of America moved to a state-of-the-art facility in Norwalk, Connecticut.
About 65 percent of all Wusthof knife sales take place in the United States. This figure is quite an accomplishment for the company. The company is run by family members, currently in the 7th generation, and it keeps the Wusthof tradition alive by making quality knives that stand the test of time.
The Wusthof knife company has a knife fit for every occasion. For instance, they have several knives that can be used for cutting foods for brunches. Sandwiches, tomatoes, cheese, and bread are all represented. There is a great cheese knife specific for yummy wine, fruit, and cheese parties.
Fish is represented by peeling knives, salmon knives, and filet knives. Carving knives and steak knives best handle meats. Cooks who have their fruit and vegetable garden will be pleased with Nakiri and Chai Doa knives. The blades help you scoop up the food because they are strong and broad.
Wusthof kitchen knives aspire to make your life easier with easy-to-use blades that any skill level in the kitchen can master for each event you look forward to.
Zwilling knives are older than Wusthof by about 100 years. The company originated in Solingen, Germany, the same as Wusthof. In 1731, a man named Peter Henckels registered his company and Zwilling as a trademark.
In 1818, Zwilling opened its first sales outlet in Berlin. The company gained an international reputation for selling quality kitchenware, especially knives. The company won an award at the World fair in Paris.
A few years later, the company opened its New York branch by Graef & Schmidt. In 1909, Zwilling opened its first subsidiary in the United States. In 1938, Zwilling was granted a patent for the “Kuchenknife,” which became one of the most copied knives ever made.
Zwilling applied for the patent for the ice-hardening process. This process makes the knife blade more robust and resistant to failure. FRIODUR blades are extra durable and popular for the company.
The brand’s namesake was Johann Abraham Henckels, who renamed the brand after himself and took over the business. The name became J.A. Henckels. The company developed a special chef’s knife range with its unique logo featuring “twins,” which has not changed.
In 2018, the first Zwilling culinary world flagship store opened at Taikoo Hui Mall in Shanghai.
Design of Knives
Wusthof specializes in classic Western design. These knives are suitable for preparing food for more extended periods, as with the case of the professional chef. Wusthof uses top-quality stainless steel, is dependable, and will not rust when confronted with varying temperatures.
Similarly, Zwilling knives are also good in professional situations. They use classic design as well. Both brands are renowned for their reliability. Both companies create blades that are being utilized all over the world.
Some chefs think Wusthof knives are better because they are more comfortable, and the materials are slightly better in quality. The Wusthof Chef’s knife curves steadily along the front, which is good for the chopping motion. The Wusthof Chef’s knife weighs 9 ounces.
As for Zwilling, their Chef’s knife has a more dramatic curve than the Wusthof. There are no hard edges and hot spots. Its weight serves well for chopping. The weight of the Zwilling chef knife is 9.5 ounces.
The downside to the Wusthof chef knife is that the handle was said to be too long in testing, so you do not get as good of a grip. Zwilling is slightly better in the fact that the handle is easier to control.
The handle of the Wusthof knives is made from Polypropylene. Zwilling knife handles are made with quality plastics. Both brands have various knife handles for your own unique set of comfort needs.
Another pro of the Wusthof knives is that they are sharper for longer, but a con is that they are more susceptible to chipping. Wusthof knives use stainless steel with molybdenum and vanadium. Zwilling uses high carbon and rust-resistant steel, so Zwilling knives are more long-lasting.
Wusthof knives are better for overall chopping than precision jobs, and they are more robust and harder than Zwilling knives. Wusthof hardness rating is 58, while Zwilling’s hardness rating is 56-57. The greater the number is on the scale, the harder the blade is, which means Wusthof knives will hold their sharpness longer.
Forged or Stamped; Which is Better?
Wusthof has one stamped knife line called Wusthof Gourmet. Their stamped knives have their blades cut out from large steel sheets that are heat-treated. The machine cuts out the shape of the knife, and a handle is added. The downside is that Wusthof only has one line to choose from.
Zwilling, on the other hand, has several stamped knife traces under the new Henckels International. They offer their famous Gourmet line of stamped knives.
The forging process lets the manufacturer generate a bolster for each knife, protecting your hand and fingers from an unfortunate accident. Stamped knives do not make for super-strong blades. They typically only maintain an edge for a shorter period.
Both Wusthof and Zwilling offer stamped knives as a more affordable alternative to their top-of-the-line forged knives. Unfortunately, when you purchase stamped knives, there is a sacrifice in quality. The forged and stamped knives from Zwilling are marked as:
- Four Star
- Pro S
Stamped knives are less expensive to make and will cost you less; however, you may be giving up the quality and life expectancy of a forged blade.
What are The Most Popular Knives?
The practiced chef or the everyday cook wants to have a comfortable knife for them to use. Each company has the popular blades that are chosen most.
The three most popular knives from Wusthof include:
- Cook’s Knife – This is a knife that everyone should have. It is capable of numerous tasks necessary in the kitchen.
- Chinese Chef’s Knife – This knife has a blade width of 77mm. It is broader than the Chef’s knife, but it can still dominate in the kitchen.
- Santoku – This knife is a lighter knife, which is less intimidating than the Cook’s knife or the Chinese chef’s knife.
The three most popular knives from Zwilling include:
- Zwilling Pro Chef Knife – This knife’s blade is made with the Froideur Ice-hardening method. It is excellent if you need to use it for a more extended period.
- Zwilling Professional S – This knife is made from a single piece of top-tier H.C. solid steel. This blade provides the utmost superior cutting and chopping experience.
- Zwilling Pro Traditional Chef Knife – This is an extremely sharp knife. It has a comfortable grip and a balanced weight.
When deciding which knife to buy, take a look at the above to see which one suits your needs.
What are The Similarities, Differences, and Advantages?
Here are some of the similarities between Wusthof and Zwilling (see video)
- High quality
- Popular all over the world
- High carbon and steel knives
- Flexible and handy
- Designed well
- Both companies have been in business for hundreds of years
- Lifetime warranty
The significant differences between Wusthof and Zwilling are hardness rate, blade angle, and blade material. They both manufacture knives for chefs and kitchen enthusiasts that are all-purpose.
The following two charts illustrate Wusthof and Zwilling knives, respectively. There are certain advantages to each blade, and you can also see the price and where to buy it.
First up, we have some of the most commonly use and loved Wusthof knives.
Now for our Zwilling counterparts.
The charts are a good guide when shopping for quality kitchen cutlery. These are all top-rated knives used for various purposes.
Which Knife is Sharper?
The Wusthof edges are slightly sharper. They are at 14 -degree angle per side, compared to Zwilling’s 15-degree angle per side. Wusthof blades are somewhat harder. The outcome is that the sharpness of the knife lasts longer. However, it does increase the chance of edge chipping.
The Zwilling knives are easier to sharpen, but not by much. Only experienced chefs will see the difference. A sharp knife is said to be a safer knife. A knife sharpener is a great product to use when you are serious about knives.
For example, the Wusthof four-stage knife sharpener has carbide steel blades for sharpening and ceramic wheels for honing. Zwilling and Wusthof both have their sharpeners.
It is also essential to know how to sharpen your knives to remain in good condition, and you do not have to replace them constantly. The following are instructions on how to sharpen both your Wusthof and Zwilling knives:
- Use a handheld knife sharpener – Place the blade in the slot and gently pull it through a few times.
- Hold the steel point down on a flat surface. Hold the blade at about a 15-degree angle to the steel.
- Push the knife down and pull it across the sharpening steel. Then switch sides. Gradually lighten up on the pressure toward the end
- Repeat the pulling of the knife about 3 or 4 times by changing sides after each stroke.
Different knives require different angles. You need to check the sharpness of the blade with a sheet of paper. If the knife is sharp enough, it will glide right through the piece without too much effort.
There are also freehand sharpeners available that include both ceramic and steel rods.
Zwilling or Wusthof? Which one?
Both Wusthof and Zwilling are top-quality knives for those who mean business when it comes to their kitchen knives. They both have a similar design and price.
There may be a few slight differences that experienced knife users can see. Since both knives function similarly, it all comes down to personal preference regarding which one to choose.
Last update on 2021-11-27 / Affiliate links / Images from Amazon Product Advertising API