Wusthof vs Cangshan knife review

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Buying kitchen knives shouldn’t be taken lightly. The right knives will last you for a very long time and give you tons of satisfaction as you prepare food in your kitchen. 

In this article, we'll take a look at two lines of knives, Wusthof's Classic and Cangshan's SG2 series, to see what makes them different. Let's get right into it.

Wusthof vs cangshan 

Wusthof has been around for many years and as a company, they've always made knives in Solingen, Germany. While Cangshan is a much younger company, it also produces its knives in the same city – a city known for its knifemaking.

A good knife will stay on top of your kitchen for decades and will also make cooking very easy. When it comes to Wusthof vs Cangshan , you will need to look into what you want in a knife.

Wusthof knows its knife game well and has satisfied some of the best cooks in the world. However, the variety of Cangshan knife benefits are also worth exploring. For this comparison, we'll compare the disadvantages and advantages of each manufacturer to make sure you can easily decide what product is right for you. 

Wusthof vs cangshan knife
Image Credit: Kitchen Infinity Photo

Are Wusthof Knives good?

All Wusthof knives are forged. Cangshan Knives are laser cut from a steel skeleton then sharpened and heat-treated. All razors went through rigorous heat treatment in six stages that took more than two years to develop. The currently hot process provides a 16-degree angle, making these blades sharp and durable enough to resist chipping and breaking. Each knife is carefully tested numerous times to assure excellent quality and is meticulously serrated by passionate blade makers. The TG Series W Series and P2 Series are forged while most of the collection is stamped. The classic Ikon Knife includes double bolstering.

Brand comparison between Cangshan and Wusthof

Both Cangshan and Wusthof make knives that look almost the same. Beyond appearances, they share a lot of similarities but do have many differences. Despite using German steel both of them have similar German steel to CangShan.

Read more about Chicago cutlery metropolitan reviews on our site.

Cangoshan sells knives to more than 20 stores all over the world. However, Canghans still have less experience doing so and since they manufacture in China, they have very little experience when compared to Wusthof. 

Wusthof vs Cangshan Design

The Wusthof knife celebrates German tradition. It is especially emphasized in its Classic collection. Cangshan Japanese knife uses African blackwood handles for wood construction. The N1 series uses a hollow steel handle that provides optimal balance, aesthetics and comfort. The X series boasts an elegant look. Its geometrically curved handle and design provide a natural grip.

The Classic ikon Creme knife is also a conversation starter thanks to the sleek cream color. It celebrates tradition with triple rivets and an uncovered tang but this handle is a talking point.

Wusthof vs Cangshan Sharpness

Wusthof's knives are sharpened to about 14° of vertical thickness but are hard enough to slice up meat and root vegetables. A group of researchers spent almost two years building the heat treatment of the blades' edges while keeping them sharp. 

Although the edges have slightly different angles, they both provide very durable knife blades that keep their sharp edge longer. Both manufacturers emphasize sharpness and retention. 

Wusthof vs cangshan knife services
Image Credit: Kitchen Infinity Photo

Size, weight and balance of Wusthof vs Cangshan

Chef's knives should see their center of mass just at the shoulder – the point where the knife and handle meet. A cleaver is small enough to have one large section with a weight of the majority attached. A paring blade usually has a blade smaller and lighter than its handle to deal with tricky tasks. A bigger and heavier chef knife will fit the hand better, especially when the user is a person with particularly large hands. If you have small hands or weak wrists, you can reduce the length and weight, but not the thickness. Blades with thinner blades are less durable and might bend during cutting incredibly strong materials. 

Wusthof vs Cangshan Durability

Wusthof knives can last up to 60 years, but if they are cared for properly, you might get the same amount of time. Cangshan Knives are made from high-quality German steel and should last at least 40 years. Even though some of these knives have been used in professional kitchens all over the world and recognized for its design, it is still necessary to keep them sharp and clean.

Good customer service

Wusthof will always provide excellent customer service. Knives are sharpened and fixed for free if needed and they offer discounts for people who send their knives to the factory to be re-sharpened.

Cangshan does not have a good reputation when it comes to its customers' needs, but more recently all knives are sharpened for free if they are sent back to the factory.

Cangshan vs Wusthof – Price and Warranty

For a durable kitchen knife that can withstand a lot of punishment, you will need to pay more for either Cangshan or Wusthof knives. If you want the best bang for your buck in terms of durability, Cangshan is a more economical choice. For Wusthof knives, you should pay great attention to the warranty conditions and make sure that your knife will be repaired or sharpened for free if it breaks.

Wusthof vs. Cangshan (Kitchen Knife Comparison). Cangshan Cutlery
Image Credit: http://cangshancutlery.com


Materials & Design

The top Wusthof knives are made from High Carbon stainless steel and feature a full tang design for optimal balance and lasting performance. By contrast, Cangshan’s knives are also forged from high-quality steel but their unique design incorporates the ergonomic handle shape of Japanese Kitchen knives with the cutting power of German Blades. Both brands offer a variety of quality, materials and designs to fit any kitchen needs.

Who should opt for a Wusthof Knife?

Wusthof is an excellent choice for those searching for reliable quality in the world of cutlery. Wusthof knives tend to have sharper edges that stay sharp longer and are more durable than other blades on the market. Additionally, they come with a lifetime warranty so you can be sure that the quality of your knife will last.

Who should opt for a Cangshan Knife?

Cangshan knives are ideal for users who want a more ergonomic handle along with superior cutting power and performance. The combination of Japanese style handles and German steel blades create a great balance between comfort and precision. Additionally, they offer many different styles and designs to fit any kitchen needs.

Performance & Care

Both Wusthof and Cangshan knives are designed to provide superior performance in the kitchen. However, both brands require specific care instructions to ensure optimal use and longevity of the blade. Wusthof recommends washing their knives by hand using mild detergent or soap, and then drying them immediately to avoid rusting. Similarly, Cangshan knives should also be washed by hand but with a soft cloth instead of abrasive pads or brushes. Additionally, both brands recommend honing their blades regularly for better performance. Ultimately, the choice between Wusthof and Cangshan knives depends on the user’s preferences in terms of design, materials and care instructions. Quality is guaranteed from either brand as long as proper care procedures are followed.

Wusthof vs cangshan knives – FAQ

What are the main differences between Wusthof and Cangshan knives?

The major difference between Wusthof and Cangshan knives is their materials; Wusthof knives are precision-forged from a single piece of high-carbon stainless steel, while Cangshan knives feature a combination of German & Japanese steel with a hardness rating of 58 HRC. Additionally, the ergonomic handles on Wusthof knives are made out of synthetic material and molded directly to the blade while Cangshan offers quality hardwood handles in unique designs.

Are there any advantages to using one type of knife over the other?

Wusthof knives generally offer better edge retention due to their harder steel blade but may require more maintenance due to corrosion resistance being slightly lower than that offered by Cangshan knives. Cangshan knives are designed for more precise cutting work and feature full tang construction for improved balance and strength, making them ideal for professionals in the culinary field.

How do I choose a knife that best suits my needs?

The best way to choose the right knife is to consider your unique needs. Do you need a knife with exceptional edge retention or one with better corrosion resistance? Do you need a blade that can handle thicker cuts of meat or something more suitable for fruits and vegetables? By considering your individual requirements, you can make an informed decision on which type of knife will best suit your needs.


Final thoughts on Wusthof vs cangshan knives

In conclusion, all of the knives are highly rated and praised for their durability. Even after a long time, the edges remain sharp enough to slice paper from a fresh roll. Of course, this is not a good indicator of how sharp the knife will be when you start cutting vegetables or meat. Even though both Wusthof and Cangshan have proven themselves over and over in the knife market, when buying an expensive knife – especially if it is made from metal alloy – make sure you check the performance of various brands before purchasing.

Finally, if you’d like to learn more about other types of knives, check out our German Kitchen Knives review , best Wusthof knife sets as well as our Misen knives review.

Ryan Copley

Ryan Copley

Having spent years participating in bathroom, kitchen, and home renovations, Ryan uses this experience to write informative blog posts on a wide variety of home renovation and kitchen topics.

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