I kept my old German chef's knife in…
I kept my old German chef's knife in rotation for a while just to compare the two honestly, since it was expensive when I bought it and I wanted to be fair. This one wins pretty clearly on comfort, my hand doesn't fatigue the same way during longer prep, and it feels more balanced for how I actually cut. The German knife is a bit heavier, which some people prefer, so it's not that one is objectively better in every way. For my grip and the way I cook day to day though, I've stopped reaching for the old one entirely, it mostly sits in the block now as backup.








