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  • Wusthof Classic 6-Inch Flexible Boning Knife
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Wusthof Classic 6-Inch Flexible Boning Knife


List Price: $115.00
Price: $109.95 & FREE Shipping
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Only 15 left in stock.
Ships from and sold by Richmond Home Center.
  • Narrow yet flexible blade best for boning poultry
  • Forged high-carbon stainless steel blade, hand-honed for razor-like sharpness
  • Traditional-style composition handle is triple-riveted for strength and permanence
  • Dishwasher safe
  • Lifetime guarantee

Frequently Bought Together

Wusthof Classic 6-Inch Flexible Boning Knife + Wusthof Classic 3-1/2-Inch Paring Knife
Price for both: $149.90

These items are shipped from and sold by different sellers.

Buy the selected items together


Product Details

Data Sheet [2.19mb PDF]
  • Product Dimensions: 12.5 x 2.8 x 0.9 inches ; 4.8 ounces
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Shipping: Currently, item can be shipped only within the U.S.
  • ASIN: B00005NANS
  • Item model number: 4603-7
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (24 customer reviews)
  • Amazon Best Sellers Rank: #16,414 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

The thin and narrow yet flexible blade of this knife makes it perfect for working around the delicate bone structures of small fowl, such as squab. Unlike many other boning knives, this one has a full bolster so your cutting hand is protected as you work.

Part of the Classic series, the 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
Parts

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.

PEtec

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).

Evolution
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.

Wash

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 Questions & Answers

Customer Reviews

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See all 24 customer reviews
Very well balanced and sharp.
Paul Woodward
Very good boning knife that we have been using a ton to remove silver skin from tenderloins and filleting of fish.
J. K. Zupancic
The Pro S and the Wusthof classic look the same in the block.
Jim

Most Helpful Customer Reviews

48 of 49 people found the following review helpful By Louis S. Toth on May 6, 2002
I am a sous chef and I use this knife to break down everything from shell steak to veal chops, and I love it. I also like the flexibility of the blade. It holds an edge very well, with minimal touch ups. Overall I am very happy with the Wusthof line.

Edit 4/6/05: Still using it, still like new, almost 3 years of almost daily use later. Can't beat Wusthof!
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5 of 5 people found the following review helpful By Mike on January 29, 2013
Verified Purchase
Received this knife promptly and securely wrapped. My wife had been complaining that her Gerber knives which I bought 30 years ago were no longer doing their job. She wanted this type knife to fillet fish and to remove the skin from salmon and other fish. This knife does the job and I don't have to use the sharpening steel that often to keep it up. I normally don't pay this much for a single knife, but if this one lasts another thirty years we'll be all set.
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7 of 8 people found the following review helpful By J. K. Zupancic on September 19, 2010
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Very good boning knife that we have been using a ton to remove silver skin from tenderloins and filleting of fish. Works well and is highly flexible. Well worth the cost of the item.
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4 of 4 people found the following review helpful By Sue on May 11, 2013
Verified Purchase
If you need to skin fish, you have to get this knife. It makes the job so much easier. Beautifully sharp, well shaped, good weight -- a great knife at a reasonable price.
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3 of 3 people found the following review helpful By Jim on December 24, 2012
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Both are excellent knives although Wusthof has kept their quality control better. I believe they are the best knives you can buy. I buy whichever knife is the best blade shape for me. The Pro S and the Wusthof classic look the same in the block.
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10 of 13 people found the following review helpful By Cinnibar on February 25, 2005
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As a home user, I must say that I'm quite pleased with my purchase of this knife in the Classic line. Had a few opportunities to use this prepping chicken already, and I've gotta say that it's loads easier to work with than the garbage knives I had at my disposal previous.
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1 of 1 people found the following review helpful By Puck on March 7, 2014
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We added this to our growing collection of Wusthof knives, and are glad we did. It is not quite as flexible as a fillet knife, but stiff does a great job on fish. Boning a chicken breat was a breeze.
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1 of 1 people found the following review helpful By James on January 28, 2014
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Outstanding feel and balance, this knife was very sharp right out of the box and only needed a little honing to become "scary sharp". The blade has just the right amount of flex for boning tasks but is so light and well balanced you will reach for it to perform many tasks quickly and efficiently when the horsepower of your chef's knife is not needed. With only reasonable care and maintenance required, Wusthof knives will be handed down to your grandchildren as heirlooms.
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Most Recent Customer Reviews