Video Transcript

My name is Leo, and I'm a curated.com Kitchen Expert. Today, we're talking about the Zwilling Pro Chef's Knife versus the Wusthof Classic Chef's Knife. Both of these knives are fantastic daily drivers in the kitchen. They are made from classic German steel and have classic shapes, promising to provide a lifetime of versatility and be a general workhorse. However, there are a few little things that set them apart, which are worth considering.

Zwilling Pro Chef's Knife

I've always liked Zwilling in general. It's been a top recommendation of mine, primarily because its price point is really approachable. It comes in classic six (6), eight (8), and ten (10) -inch lengths, so you can tailor it based on your needs. Do you want something small? Do you prefer a classic size? Or do you like it a little larger? It all depends on what you're working with most often. One of the things I particularly like about this knife is the way the handle is designed. It doesn't have the classic chunky full bevel at the end of it; instead, it tapers off, which allows for both eastern and western style grips. However, it does have a classic full tang, triple-riveted handle that is naturally very comfortable in the hand. There's a little horn on the back for better balance.

WÜSTHOF Classic Chef's Knife

Moving over to the Wusthof Classic, it's a classic chef's knife. One of the things that I absolutely love about it is that it comes in a bunch of different colors. This is a really nice, modern feature that allows you to tailor your aesthetic to your kitchen and your personality, which is really fun. There are very few knives out there that offer this. This knife also comes in six (6), eight (8), and ten (10) -inch options, so you have the same choices there. It happens to be on sale right now, but it's generally just a little bit more expensive than the Zwilling Pro.

This knife has a full bevel on the back, which I sometimes prefer, especially when I'm pushing through very difficult or stiff produce or protein, like squash for instance. Putting my hand behind the blade when I'm cutting through a butternut squash is nice because it protects my hand a little bit better. However, it does have the downside of not being able to do a full slicing motion as cleanly all the way through the blade.

Similarities and Differences

These are very small details that ultimately set these two knives apart. If you're not sure which one is right for you, click this checkbox right here. You can jump in and chat with an expert. You can also scroll down here to the Expert Q&A and ask a question directly to your expert, and we'll get right back to you. Either way, give us a shout and we'll get you cooking with the perfect knives just for you.

Comparison Table