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Messermeister Knives???

Does anyone have experience with Messermeister knives? I've read, on more than one website, that their quality surpasses that of Henckels and Wusthof.

If you use these knives on a regular basis, I'd love to hear your feedback.

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  1. What line of Messermeisters are you considering? I believe that, at the moment, they have two lines of forged knives and two lines of stamped knives.

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    1. re: ccbweb

      I believe that the Meridian Elite and San Mortiz are their forged lines - I was looking at the Meridian Elite. Correct me if I'm wrong, but I think the prices are pretty similar, and both are a bit cheaper than Wusthof and Henckels.

    2. I have a wall full of knives that I've collected over the last 40 or so years, ranging from the old Elephant brand carbon steel brass-riveted Sabatiers through current manufacture Wusthofs. Largely because I had the same curiosity that you apparently do, I purchased a 9" Messermeister Meridian Elite chef's knife with kullens last year. It just about instantly became my favorite knife for general kitchen tasks - the handle is much more comfortable than my other knives and the balance is superb. I also found the 9" length to be a "just right" compromise between the 8" and 10" knives that I have, but obviously that's a personal consideration. So far, the steel appears to be good - the edge was frighteningly sharp as received - which I recognize doesn't tell you a great deal - and, more importantly, it's held up just fine with routine (as in each time you pick it up) steeling. I figure you don't really know about a knife until it becomes time to resharpen it, so I'll withhold final judgment, but for now I'm very enthusiastic about this knife and will likely pick up one or more of their other models at some point. I think your general assessment of their pricing is just about right, BTW.

      1 Reply
      1. re: FlyFish

        Thanks a bunch for the great information -- you just may have sold me.

        I, too, have a wall full of mismatched knives including Rachel Ray Furi, Ikea, Wusthof, Henckels, and Old Hickory carbon steel to name a few. I'm definitely looking to build a more homogeneous set, and because I like to be different I've been researching knives other than the typical German makers.

      2. I've gotten a 9" Merridiant Elite chef. Still now, I am intimidated of that knive every time I use it. I know I shouldn't but the edge that it keeps when properly sharpened, is hair trigger-so to speak. Do not leave it in the sink and be aware of where you leave it on the counter. Wash and dry then put it away as soon as possible...Carefully...i got mine at Surface and I think it's out performs all the other larger commercial german brands.

        -e

        1 Reply
        1. re: Ery1

          i too am a knife collector, starting small, dont have too many but fascinated by the comments on knives. where in the midwest can i go to try one of these ? any suggestions would be welcome. thank you

        2. My Messermeister San Moritz Elite was my go to knife for years. I really liked how it felt in my hand and it held an edge unlike any other German knife I'd ever used. Easy to sharpen as well. I really like the bolsterless heel.

          They are heavy though...if you don't like a heavy knife you won't like this(though I liked the balance despite the weight).

          All that said, my husband bought a Shun back at the holidays because he didn't like my heavy Messermeister...I found myself reaching for the Shun more frequently after it arrived in the house. Even after having the Messermeister professionally sharpened on a whetstone thinking maybe that was why wasn't in love with it anymore.

          I just bought a Masahiro(yes I have a knife fetish...next one I'd like to try is the Hattori which also felt great in my hand) and i have to say this is now my new favorite knife.

          All this said and done, you won't go wrong with a Messermeister and of all the German knives it is my favorite. As with any knife, be sure to actually hold it before you buy it. If you do buy one, be sure anyone that sharpens it knows that the edge is actually 15 degree and not 20 like most German knives.

          1. I have a simple Messermeister vegetable peeler. It's far and away the best I've ever owned. It's years old and still as good as the day I bought it. It will peel a perfectly ripe peach or tomato with complete ease, taking only the thinnest layer of skin and no flesh.
            I'm going to look for their knives.