Hard or tough
Should a 20 cm (7.9 in) chef’s knife be German or Japanese?
Both blades are 20 cm (7.9 in) and both publish a hardness, which is rarer than it should be. The German knife is forged from a single piece at a stated 58 HRC; the Japanese one has a VG-10 core at a stated 60. Two points on the Rockwell scale is not a small difference in how a knife behaves.
| Compared on | Classic 20 cm (7.9 in) | 20 cm (7.9 in) VG-10 core |
|---|---|---|
| Blade length | 20 cm (7.9 in) | 20 cm (7.9 in) |
| Stated hardness | 58 HRC | 60 HRC |
| Steel | Wüsthof stainless | VG-10 core |
| Construction | Forged from a single piece | Stated traditional Japanese techniques |
| Edge process | Laser-measured sharpening, stated | Not published |
| Blade profile | Wide blade, stated high cutting performance | Not published |
| Handle | Not published | Ergonomic, non-slip, stated balanced |
| Care | Stated easy to care for | Not published |
| Listed on amazon.com | Yes | No |
A tick marks the better answer on that line only. Counting ticks does not decide the page — the two verdicts below do, because these products answer different questions.
Prefer the Wüsthof if you want a knife that forgives. A forged 58 HRC blade takes an edge on almost any stone, tolerates a twist against a bone, and is sold on the same reference across six European marketplaces. The laser-measured edge process is a published manufacturing claim rather than an adjective.
No amazon.com listing was found for this one. We hold references for other markets but none for the United States, so it may not be buyable here — which is the first thing to weigh against anything below.
Prefer the Atumuryou if edge retention matters more than forgiveness. A VG-10 core at a stated 60 HRC holds its edge through considerably more work — and it wants a diamond or good ceramic stone when it finally dulls, and it will chip if you lever with it.
It is harder, not better. Harder means longer edge retention and more brittleness. Which one suits you depends on whether you sharpen willingly and cut carefully, or want a knife you can be rough with.
They are the makers’ stated figures, reported here as published. What makes them credible is consistency with the steels named — VG-10 at 60 HRC is exactly what that steel is used for.
The Wüsthof, comfortably. A 58 HRC blade responds to any 1000 grit stone; a 60 HRC VG-10 core rewards a diamond plate and punishes an impatient one.
20 cm (7.9 in) blade · forged from one piece · stated 58 HRC · laser-measured edge · stainless
The top of this hub and the only knife in it that publishes a hardness: forged from a single piece of Wüsthof steel, stated at 58 Rockwell, with a laser-measured cutting edge.
Best for: The knife you sharpen for thirty years.
≈ $170
20 cm (7.9 in) blade · VG-10 Japanese core · stated 60 HRC · traditional Japanese technique · non-slip handle
A 20 cm (7.9 in) Damascus chef’s knife with a VG-10 core stated at 60 HRC — the best-known Japanese cutlery steel, named rather than implied.
Best for: Someone who wants VG-10 specifically, at a domestic price.
