Hello from USA

[legionnaire]

Wusthofs and Zwillings. Looking for advice

 

[Nemo]

Welcome to the forums.

Are you seeking advice on Wustoffs and Zwillings or are you looking for advice on what to replace them with?

 

[legionnaire]

I am seeking advice on zwillings and wusthofs

 

[legionnaire]

I recently bought two zwilling four stars - a Nakiri knife and a 6.5” chef’s utility during a sale. I’m realizing that money might have better spent on different knives given the kind of usage we have at home. Seeking viewpoints on whether these knives are worth the price I paid and if i choose to keep them, how I care for them. I have a window where I can return them. like to get some viewpoints before that window closes

 

[HumbleHomeCook]

I recently bought two zwilling four stars - a Nakiri knife and a 6.5” chef’s utility during a sale. I’m realizing that money might have better spent on different knives given the kind of usage we have at home. Seeking viewpoints on whether these knives are worth the price I paid and if i choose to keep them, how I care for them. I have a window where I can return them. like to get some viewpoints before that window closes

Welcome.

You'll be best served by posting a new thread in the general Kitchen Knife sub-forum:
https://www.kitchenknifeforums.com/forums/the-kitchen-knife.4/
Folks will want to know more about your usage, care, maintenance, etc.

Broadly speaking, Zwilling and Wusthof aren't necessarily considered by most as "rip offs". They're made to be reliable and robust and largely fulfill that role. However, most of us feel that if cutting performance is your main goal, you can do better for at or close to the same price.

Again, that doesn't mean you've made a choice for your needs. They aren't junk.

 

[Se1ryu]

Welcome to the forum @legionnaire
The only knife I had from Zwilling are Miyabi Morimoto edition gyuto.
And Zwilling professional S 260mm Gyuto which I used it to break down whole salmon. I bought it 12 years ago and I Sold them.

Zwilling professional S 260mm Gyuto is ok for breaking down whole salmon. Is not going to chip but Sharpening it it's kind of hard near the bolster so I sold them.

 

[legionnaire]

Started a thread over in "The Kitchen Knife" Forum. Thank you both for your input.