Victorinox-Forschner as starter knives - Page 2
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I gifted a Hiromoto G3 santoku to a friend. Very nice blade. I also have a Tanaka G3 'pearl skin' gyuto that takes a fantastic smooth edge.
I have had both a Wusthof Pro and a Victorinox Forschner fibrox handled chef knives. The construction of both is very similar: both have molded artificial material handles, both have stamped and machined blade blanks (no forging), which are similarly thin. The steel in both is the same: 1.4116 steel (aka "X50CrMoV15"), made and sold by Krupp as Krupp 4116 steel.
The differences are as follows:
Presumably, the Wusthof Pro is heat-treated to a harder level. It is made at the same Solingen factory as the Classic and Ikon lines, from the same steel (though stamped and machined, rather than forged), so it is highly likely that it is hardened through the same heat treatment as the Classic and Ikon lines: to about 58 hRc. The Victorinox knives are heat treated for about a 56 hRc. In that aspect, I would consider the Wusthof Pro to be superior to any of the Victorinox's.
The Wusthof has considerably more up-forward belly than the Victorinox. The Wusthof also has a much more pronounced "ergo" handle. Neither of those is to my taste. Score both attributes (in my taste) to the Victorinox.