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GoldyloQs t1_j22ar13 wrote

Miyabis and shuns are extremely thin and have to be really taken care of otherwise they will chip. The steel they use to make these are more brittle than German steel knives. The brittler steel is useful since it can get much sharper and hold it's edge longer than a softer steel. But the tradeoff is the chipping

Henckels, wusthof, and other German steel will be more suited to a non professional cook. As they are thicker and made with softer steel so they will be more inclined to bend than chip if you happen to cut wrong. Once bent they can easily be honed back to shape with a honing steel

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vincekerrazzi t1_j23s1ou wrote

I love my Shun chef knife in a collection of Wusthof, but it chips because I clearly don’t take perfect care of it. It’s an amazing knife but I can only handle one, because it requires 10x the attention of the others.

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Remote-Roll3883 t1_j230pl2 wrote

I bought a Shun paring blonde a few months ago and its amazing however, as soon as I'm done using it I clean it off with warm water and throw it back in the block. I use it exclusively for breaking down vegetables and trimming meat on a bamboo board.

I will say that the Victorinox 8" Chef's Knife is my go to for most prep and I sharpen it roughly every two weeks or more frequently depending on the meals.

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