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Wusthof Classic 8-Inch Cook's Knife

391 customer reviews
| 7 answered questions

List Price: $129.96
Price: $98.99 & FREE Shipping. Details
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In stock on August 4, 2015.
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Sold by Paradise In A Flash! and Fulfilled by Amazon. Gift-wrap available.
8 Inch
  • 8 Inch
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  • Heavy 8-inch blade superior for chopping and other cutting tasks
  • 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
70 new from $96.72 1 used from $105.77 1 refurbished from $105.00

J.A. Henckels Knives Explore the Quality and Craftsmanship of J.A. Henckels Knife Collection

$98.99 & FREE Shipping. Details In stock on August 4, 2015. Order it now. Sold by Paradise In A Flash! and Fulfilled by Amazon. Gift-wrap available.

Frequently Bought Together

Wusthof Classic 8-Inch Cook's Knife + Wusthof blade guard 8-Inch Chef's Knife + Wusthof Precision Edge 2 Stage Knife Sharpener
Price for all three: $120.89

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Size: 8 Inch

Product Description

Size: 8 Inch

Perform all of your cutting tasks with this Wustof Classic cook's knife. Made in Solingen, Germany, it was hand-forged in 38 manufacturing steps by skilled craftsmen. The high-carbon stainless steel blade is hardened to maintain a sharp edge, and its full tang provides perfect balance with a riveted, high-impact composition handle. Wusthof's newest state of the art technology incorporates a new computer controlled method for putting the edge on Classic knives and allows for an exacting edge from the tip of the knife down to the heel. With this newer precision, the knives are made sharper to 14 degrees per side for a total of 28 degrees, doubling the sharpness retention. This knife is backed by a manufacturer's limited lifetime warranty and is the perfect addition to your cutlery collection.

8" L


Product Details

Size: 8 Inch
  • Product Dimensions: 14.6 x 3.2 x 1 inches ; 9.6 ounces
  • Shipping Weight: 11.4 ounces (View shipping rates and policies)
  • Domestic Shipping: Item can be shipped within U.S.
  • International Shipping: This item can be shipped to select countries outside of the U.S. Learn More
  • ASIN: B00009ZK08
  • Item model number: WU4582/20
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (391 customer reviews)
  • Amazon Best Sellers Rank: #3,259 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • Product Warranty: For warranty information about this product, please click here

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Customer Questions & Answers

Customer Reviews

Most Helpful Customer Reviews

218 of 227 people found the following review helpful By C. T. Lipscomb on September 11, 2010
Size: 8 Inch
Let me begin by saying that i cook professionally. I am the Sous-Chef of a Fine dining Gastro-Pub specializing in Southern American Cuisine. I switched from Henckel Pro-S knives to Wusthof Classic knives 2 years ago, and was immediately happy with my decision. While all the steel in Solingnen comes from the same production facility and is the basis for Henckel, Wusthof, and Messermeister knives, the major difference is in the blade and handle design. My old Henckels, while comparable to the Wusthofs, had blocky handles that, after a 17 hour shift, I found to be quite uncomfortable. The Wusthofs are far more comfortbale, with better weight distribution, and the whole knive has a very aero-dynamic look and feel to it that can't really be understood until you julienne a 50lb bag of onions or brunoise a 6th pan of golden bell peppers. This knife will make any professional cook happy.

Like any knife, it will loose its factory edge after a few days (or hours, if you work in a prep-intensive kitchen like i do) of use. This knife is worthless without a steel, and i've found that after about a dozen proper passes over a diamond or sharpening steel (not a honing steel, so use a flat one, not a round one for all you home cooks out there) the knife can be returned to a state just short of its factory edge, which is practically unheard of with most knives. So if this is your first, or only knife, BUY A STEEL. And not jsut any steel, buy the Wusthof steel for this series (or if you want to get technical, any steel that has a higher rating on the Moh's Hardness scale than the knife does).

The one drawback I have found with this entire series of knives (i had 12 different wusthof classics) is that the polypropelene handles are prone to cracking after about a year of use.
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97 of 101 people found the following review helpful By H. Row on October 1, 2003
Size: 6 Inch
I have Wusthof chef's knives that range in size from this 6 inch up to the 12 inch Wusthof, The 6 inch seems to be the one that gets used the most for kitchen chores. Most "professional" chef's and even Wusthof sales literature call the Wusthof 8 inch cook's knife the "flag ship" of their line. Indicating that it's a "must have" for the home kitchen. Since Amazon doesn't allow price quotations in their reviews check for yourself, the difference between the 6 inch and 8 inch Wusthof Cook's knives.
For the difference, I can also buy another knife I truly feel IS a "must have" - a good Wusthof paring knife.
The 6 inch model is well balanced, sharp from the factory as are all Wusthof knives, easy to maneuver. If you're building a good knife set I recommend looking at the 6 inch Wusthof and comparing it to the 8 inch. The extra difference in price could be better spent on the paring knife. The 6 inch is made with the same high quality metal as the 8 inch too.
John Row
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74 of 76 people found the following review helpful By J. Manly VINE VOICE on February 6, 2004
Size: 6 Inch
This high quality model with its forged blade, good weight, and full tang handle is an excellent choice, overall. However, knives need to be bought with the end user in mind. The first question--how big is your hand?--is THE critical question to answer before buying an expensive chef's knife for the average home cook. (Professional chefs trained in culinary techniques have their own needs, which will differ from the rest of us.)
If you are a woman with small to average sized hands, you may prefer a 6 inch chef's knife for most of your chopping/slicing needs. If you are a man with large hands, the 6 inch size will likely feel too small.
Our kitchen has both the 6 and 8 inch sizes. The 8 inch was a wedding gift, bought to fit my husband. I tend to use the larger one when cutting heavy or thick items, but the majority of the time, the 6 inch chef's knife is the one I reach for. (I bought that after trying to accommodate unsuccessfully to the larger size.) However, when I'm cutting something really big or dense, I do reach for the 8 inch knife.
For most people looking for quality knives, this will fit the bill. I recommend that you consider starting with this one.
A final note: Please don't put a knife of this quality in the dishwasher. If you're worried about salmonella after using it on poultry, a spray of kitchen disinfectant or of a dilute bleach solution will take care of that. (After all, you can't put the countertop in the dishwasher!) Plan to hand wash it immediately in hot soapy water, learn to use a steel properly and sharpen with a good quality sharpener as needed. In return, this knife will provide you with a lifetime of service and is likely to outlast you.
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158 of 169 people found the following review helpful By fast_matt on June 13, 2003
Size: 8 Inch
If, like some pros, you like to grip the top of the blade between your thumb and index finger, forward of the bolster, and wrap the rest of your fingers around the handle, this knife is hard to beat. Such a grip is said to give better control, straighter cuts, and narrower slices than wrapping all fingers around the handle allows.
Yesterday I took a knife-handling techniques course offered by a Wusthof rep at a local shop and was amazed by how quickly this knife turned carrots, celery, and nearly anything else into neat slices and chunks. Using the grip described above, one merely rolls the knife back onto the item being cut, lifts the back only, and repeats, sliding the food into the knife. The front of the blade merely rolls and slides on the cutting board, and is never lifted. (Compared to this, the instructor said my lift-and-chop technique was fairly effective, but abusive! *L*) With this knife, you could cut a carrot or celery into neat, thin little slices in less time than it takes to lift the lid off your food processor and get ready to clean it.
I've got other good knives - prior to this knife, I already owned Henckels 4-star 6" chef's and fillet knives, a Henckels Pro-S 3" paring knife, and a Wusthof hollow-edge santoku (another awesome tool). The Henckels knives are excellent quality, but do not lend themselves to the forward grip; I tried it with my Henckels chef's knife and found that the forged bolster felt sharp-edged when I gripped the blade this way. Make no mistake - the Henckels is an excellent knife and works well, albeit with slightly less control, when all fingers are wrapped around the handle. The Wusthoff knife has a shallower transition fillet from blade to bolster and lends itself to either grip.
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