I have used them all. Henkel makes a good boning knife it’s flexible. Japanese knives are good for tomatoes mushrooms and shit that won’t dull them. BUT Wustof is the best hands down. If they made a machete I would buy that shit in a heartbeat. My grandmas 8” chefs trident knife is my go to every time I have had it 30 years.
Re: Kitchen Knives: German vs. Japanese Steel.
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