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Product Description
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Offering superior craftsmanship and a lifetime warranty, this blade reflects the commitment to quality associated with its renowned manufacturer. Similar to other Wusthof knives, the blade, bolster, and tang are precision-forged from a single piece of high-carbon, stain-resistant steel. Additionally, the tang extends almost the full length of the handle reinforcing the tool’s strength and reliability. Thanks to a sturdy steel bolster, knuckles remain protected while the ergonomically designed handle affords a comfortable hold to reduce hand strain. Made in Solingen, Germany; hand washing is recommended. --Amy Arnold
Product Description
From the Manufacturer
In the culinary world variety and preparing something outstanding is the key to success. Due to this, Wusthof offers more than 350 different kinds of knives to be able to provide the perfect knife for everyone. No matter which kind of blade and handle shape you are thinking of--Wusthof has the right knife for all your needs.
The most important features of a high-value forged Wusthof knife:
- Exceptionally sharp
- Long-lasting cutting edge
- High stain resistance
- Easily restorable edge
Grand Prix II Cutlery Series
Highlights
- A wide assortment offers you knives for all purposes
- For professional chefs and home cooking enthusiasts
- Forged from one piece of specially tempered high-carbon stainless steel to ensure outstanding strength
- Extraordinary sharpness is easy to maintain
- Seamless hygienic fit of the synthetic, full-tang handle
- Excellent ergonomics and perfectly balanced for effortless cutting
- Precision Edge Technology (PEtec) for an extra-sharp blade that retains its edge 30% longer
- Made in Solingen, Germany
- Limited lifetime warranty
Details of a Forged Wusthof Knife
PEtec--Precision-Edge Technology
New Wusthof technology offers superior sharpness!
The latest cutting performance tests carried out by the FGW (Forschungsgemeinschaft Werkzeuge und Werkstoffe e.V., a German research association for tools and materials based in Remscheid) confirm that Wusthof forged knives offer the best quality when compared to other well-known, single-layer brands.
The extensive tests were carried out in accordance with DIN EN ISO 8442-5. Wusthof knives have a considerably higher ICP (Initial Cutting Performance) and maintain this performance for an extremely long time (TCC = Total Card Cut).
When compared with the winners in the "cook's knife" category awarded by German consumer organization "Stiftung Warentest" in its 1st edition of 2008, forged Wusthof knives featuring the new PEtec technology produce a result which is about 20% higher.
The Technology:
- Blades are measured by a laser before sharpening
- Computer programs calculate precise sharpening angle for each blade
- Knives are then sharpened on a whetstone using precision robots
- Knives are given a final polish using a special disc
The Benefits:
- Extremely high initial cutting performance
- Exceptionally long edge retention / long service life of blade
- Optimum cutting edge along the entire length of the blade
- Unique, consistently high and reproducible quality
PEtec from Wusthof--superior sharpness for professional and home cooks!
How Wusthof Knives are Made
Wusthof knives are known for their outstanding sharpness. By honing and sharpening the knives yourself you can maintain this feeling for a lifetime of use (see "Honing and Sharpening" section below for detailed guidelines on how to do so).
The evolution of a precision forged knife
Over 40 different manufacturing steps are needed to produce a forged Wusthof knife from one solid piece of steel.
Here you will find a detailed explanation of some of the most important production steps.
1. Sheet bar of high-carbon no-stain steel
2. Precision forged piece
3. Tempered to 58-degree Rockwell
4. Polished
5. Scales of handles and rivets
6. The Wusthof Cook's knife
Types of Blades
The Right Blade for Every Purpose
The edge is the business end of a knife. It is skillfully honed by hand and incredibly sharp. For different cutting tasks different blade shapes and edges are recommended.
The Differences:
Straight-edge blade: The straight edge allows a smooth and clean cut. When carving no fibres are torn out of the meat. This edge can be used for firm and soft food like meat, vegetables and fruit.
Serrated-edge blade: The wavy or serrated edge allows an easy cut through crusty food like a traditional roast and crispy bread.
Hollow-edge blade: When cutting an air pocket is created between the hollow edge and the slice. This prevents the food from sticking to the blade and allows for finer slices.
Cleaning & Storage
Proper care for long-lasting cooking enjoyment
If you value your tools, we recommend washing your knives with warm, soapy water after each use. Rinse carefully and dry with a towel.
For proper storage we recommend the following options:
- Knife blocks in a variety of shapes, colors and configurations. The handy knife block provides protection for your blades as well as a visual compliment to your kitchen decor.
- Magnet Bars in wood, synthetic material or aluminum. Two extra strong magnet segments provide a safe, easily visible and space-saving storage option.
- Cook's cases in rolls and briefcase styles. This is the ideal method for professionals to store and transport their tools safely.
About Wusthof
Since 1814 Wusthof has set the standard for designing and manufacturing precision-forged knives.
Today the family business is in its seventh generation of ownership, under the management of Harald Wusthof.
Wusthof knives are manufactured by a skilled team of 300 dedicated workers in two state-of-the-art facilities in Solingen, Germany.
Wusthof applies sustainable practices to their production facilities: Solar panels on the roof provide electricity to their manufacturing facility, they clean and reuse water to reduce water usage, and they reuse scrap materials rather than creating waste.
In addition to knives, Wusthof offers an assortment of cutting boards, knife blocks, kitchen tools, and scissors bearing the famous Trident logo--a symbol of form, function, and uncompromising quality.
Customer Reviews
Nonetheless, I went to Williams-Sonoma the next day and tried out the Henkels, Wustof Classic, Wustof Grand Prix, Wustof Grand Prix 2, Globals, and Shuns. I ultimately chose the Wustof Grand Prix 2 because of the perfect balance in the knife. The handle was much grippier than the others, extremely light, but not as thin as the Globals (which I thought might lead to a blister), or with the unnatural offset handle of the Shun (Left handers actually feel that it works perfectly - I'm a righty like the majority of people). I'm extremely paranoid of cutting myself ever since my mom cut herself pretty bad but after handling that particular knife, I was confident I would never cut myself. I eventually purchased it on Amazon with in an asian knife set (paring knife + santoku).
When I finally used it for the first time, I seriously could not believe how quickly I could cut. I always thought it was skill that the chefs at my workplace would use to dice things, slice meats, or chop veggies. Was I ever wrong! Any idiot using a knife this sharp and this balanced could cut like a master. I was cutting slices of apples so incredibly thin I started laughing! They were so thin, I could see through them! Tomatoes cut with no effort. After purchasing this knife, I started buying more and more kitchen supplies to match that same euphoria.
A year has passed, and for my recent birthday, my friends got me a gift certificate to Williams Sonoma. I am known amongst my friends as the guy who can cook an amazing meal. I owe it all to this knife! I'm very lazy, and if I took the same time cutting stuff as a I used to before I owned this knife, I simply would not cook for myself let alone others. I take this knife with me wherever I cook - I refuse to use other people's knives. Even at work, I hate trying out my coworkers knives. They feel unnatural. I've even gotten comments when I cut up fruit for friends. They literally hear it come out of the knife block and look to see what made that sweet shimmering noise.
I rank this as #4 on my list of top 10 things I own. The first 3 being my North Face Goretex Jacket to get me through the winter walking to classes in Michigan. The second being my Computer so I can buy stuff and write reviews here. The third being my waterproof sneakers (again for the winter). I place this knife before my mp3 player, my stereo, my TV, my xbox, my Playstation 2, and all my Calphalon pans put together. I might even go so far as to put it in front of my absolutely adorable toy maltese-poodle mix (he's related to Jessica Simpson's dog). This review may seem a little far-fetched, but I am simply in love with my knife.
Pros - Extremely good construction, Perfect Balance, Good Grip, Easy to Clean, Comes presharpened, Haven't needed to resharpen or even hone since I've owned it, looks good, grooves prevent food from sticking, able to cut extremely thin, Handle allows multiple grips to be used.
Cons - Not dishwashable, my girlfriend left it in water overnight to soak, left permanent watermarks on my blade. Grr. Not cheap! Have no clue how to claim lifetime warranty, Tang is only 3/4 length (but also makes the knife lighter).
Try out as many knives before you purchase. Only 1 type will feel "right" to you. But if you think like me (safety first) then you'll love this knife.
After several days of regarding the knife (and it doubtless regarding me), of hefting it and testing its balance, I decided to put it to work on ingredients for guacamole, and within seconds had not only sliced an onion to delightfully transparent thinness (oh, to watch the sun set through a slice of Walla Walla Sweet) but also the top-most layer of my little finger. We were off to a good start.
I had researched and compared the Wusthof Grand Prix II to Wusthof's classic and the original Grand Prix, as well as to various Henkels knives. The Grand Prix II came out ahead for me, primarily because of Wusthof' quality and because I personally wanted to experience a change from the chef's blade and classic straight handle I'd been using for so many years, to a santoku blade and ergonomic handle.
I recommend this knife to anyone who has used vintage or department-store quality knives all their lives, who has envied the ease in which chefs on the Food Channel slice and dice (now you, too, can do it!), who wants to better enjoy food preparation, or who wants to work with the most modern and well-made knife the market offers. With little effort on your part, you can just sit back and watch it perform like a manual food processor, precisely cutting onions, bell peppers, etc., into cubes of perfect symmetry. Enjoy.
