Old Dog
Member
They seem pretty similar; we have both. My wife's best friend, who is a professional chef, uses mostly Wustoff but says there's little difference. Supposedly the newer Wustoffs are a little bit harder steel, so apparently the differences would come down to prices (which are all over the map depending on retailers) and whether you want your knife to hold an edge a little longer, or be easier to sharpen. The grind seems about the same on our sets, 14-15 degrees per side. We have one of the premium Wustoff chef's knives, which is awesome. Henckels does sell a lot of their budget line in department stores, but the Zwilling production knives are great. We are in the golden age of knife steel and knife-making, that's for sure ...