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Product Description
Amazon.com Product Description
A cook's knife is the indispensable backbone of any cutlery collection. It performs a wide variety of cutting chores, from fine chopping to dicing and slicing. The heavy 10-inch blade of this definitive example provides sturdy heft so the knife rather than the cook does most of the work. The extra blade length makes quick work of all cutting jobs. The knife looks formidable, but it's a pleasure to hold and use--a true kitchen friend.
Part of the Classic series, this knife represents two centuries of unexcelled Wusthof craftsmanship. Like other cutlery in the series, it's hand-forged from a single piece of stainless steel for maximum strength; the hand-polished blade is exactingly calibrated to be hard enough to resist dulling yet soft enough to take a keen edge when it's honed or sharpened. Dishwasher-safe and with a traditionally shaped, ergonomically designed handle that is triple-riveted for durability, this knife brings a guaranteed lifetime of low-maintenance cutting to any cook who owns it.
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
Classic Cutlery
The Classic triple-riveted knife series features:
- Precision forged from a single piece of sturdy high-carbon steel that resists stains and corrosion
- Wusthof's Precision Edge Technology (PEtec) creates an extraordinarily sharp blade that retains its edge 30% longer
- Special alloyed, stainless steel
- Durable polymer handle is contoured for a comfortable grip
- Seamless, hygienic fit of the handle
- Full tang is triple riveted to the handle for exceptional durability and control
- For professional chefs and home cooking enthusiasts
- Made in Solingen, Germany
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.
Product Description
The Basic Cooks Knife. No kitchen should be without this manual food processor. For crushing garlic cloves to quartering pineapple and any cutting task in between Each knife is hot-drop forged from a single blank of high carbon no-stain steel, a specially alloyed surgical steel, consisting of exacting proportions of carbon, chromium, molybdenum and vanadium The entire knife is crafted as a harmonious unit, from bolster to full tang, for extraordinary strength, balance, safety and comfort Virtually indestructible handles are fitted to the tang flawlessly for perfectly hygienic fit Hand honed cutting edge for long lasting sharpness & effortless performance Dishwasher Safe
Customer Reviews
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Most Helpful Customer Reviews
23 of 24 people found the following review helpful:
5.0 out of 5 stars
Design - Quality - Longevity - Comfort,
By rvdr (Fairfax, Va) - See all my reviews
This review is from: Wusthof Classic 10-Inch Cook's Knife (Kitchen)
Best 10" chef on the market: the Classic line has good handle weight and nice heft, and the scales are medium enough for small/med sized man hands to use with confidence. I find the Grand Prix to be a bit on the big side in the handle dept. Where this knife is a winner is: blade profile, steel characteristics, and edge grind. If you compare this to, say, a Henckles 10" Chef, you'll notice that the Wusthof has a deeper, rounder 'belly.'This roundness enables the knife to rock back and forth (is that 'roll' back and forth?) for dicing with *much* greater ease than the Henckles, which tends to fall to the board and need to be picked up again, again, again. The Wusthof steel, I think, has a touch more carbon than the Henckles, and a little less Chromium. It takes a second to touch up - effort that is rewarded by superior cutting performance, with a higher edge grind. That said it is not fragile. The Wosthof blade is slightly hollow ground, whereas the Henckles is slightly convex, which causes the Henckles to 'split' more than 'slice' hard vegetables like carrots and radishes. I've been using a 10" on and off since 1989. . . and I love it.
30 of 34 people found the following review helpful:
5.0 out of 5 stars
Great Knife,
By D "sub" (Metro Detroit, MI USA) - See all my reviews
This review is from: Wusthof Classic 10-Inch Cook's Knife (Kitchen)
There are really two main competitors in the high-end mainstream kitchen knife market: Henckels and Wusthof. Those who have used both usually have a preference. My preference (and therefore bias you should know about) is for the Wusthofs.The Wusthof Classic line is the more conservative counterpart to the Grand Prix line. The only difference, however, is the handle style. I personally prefer the Grand Prix, but this is an issue of personal preference. The balance and grip of these knives are as close to perfect as I have found. For those wondering what benefits a higher priced knife provides, one benefit is that the blade (or tang) is one piece all the way through the handle. This makes the blade much stronger, and less likely to snap. This particular model, the 10 inch cook's (or chef's) knife, is a good knife. Wusthof offers four sizes of chef's knives in the Classic line, 5, 6, 8 and 10 inch. For most home cooks, I think the 8 inch knife is the best choice. This knife, the 10 inch, is a bit big for most jobs. The 5 and 6 inch are a bit small for bigger jobs. While the 8 inch isn't perfect for all uses, if you are only buying one size chef's knife (and most people only buy one), the 8 inch is the knife I would recommend. Therefore, if you are buying your first cook's knife, I would recommend the 8 inch size. This is a great knife, but I don't think the size is right for mainstream users.
11 of 11 people found the following review helpful:
5.0 out of 5 stars
Cry once...,
By
This review is from: Wusthof Classic 10-Inch Cook's Knife (Kitchen)
Yes, the price of a Wusthof Classic is intimidating, and yes, you will feel buyer's remorse...until you use it for the first time. Even for the casual cook, the difference between a Wusthof and even a middlin' fair brand must be experienced to be appreciated. I bought one for my father (who never gets excited about ANY present, ever) for Christmas; and he hasn't stopped thanking me yet. That in itself made it well worth the price.
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