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  • Wusthof Classic Chef's Knife (6 Inch Knife & Sharpener)
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Wusthof Classic Chef's Knife (6 Inch Knife & Sharpener)


List Price: $165.00
Price: $119.95 & FREE Shipping
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6 Inch Knife & Sharpener
  • Wusthof Classic Chef's Knife (6 Inch Knife & Sharpener)
  • Heavy 6-inch blade superior for chopping and other cutting tasks
  • Wusthof Precision Edge 2 Stage Knife Sharpener
3 new from $94.27


Product Details

Size: 6 Inch Knife & Sharpener
  • Shipping Weight: 1.3 pounds (View shipping rates and policies)
  • ASIN: B00I8UBJRM
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (173 customer reviews)
  • Amazon Best Sellers Rank: #81,596 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Size: 6 Inch Knife & Sharpener

Wusthof Precision Edge 2 Stage Knife Sharpener And Cook's knives are indispensable kitchen helpers. They perform a wide variety of cutting chores, from mincing to dicing and slicing. The 6-inch blade of this example provides sufficient heft to allow the knife rather than the cook to do most of the cutting labor; its relatively small blade length makes it ideal for slicing, cubing, and all but the largest chopping jobs. Many people favor a cook's knife of this size because it combines the maneuverability of a paring knife with the strength and weight of a larger cook's knife. 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.

Customer Reviews

This knife will make any professional cook happy.
C. T. Lipscomb
One really good cook's knife, like this Wusthof, is worth all those other knives in your butcher block put together.
Sandy Smith
They are perfectly balanced, very sharp, with an edge that's easy to maintain.
Victoria

Most Helpful Customer Reviews

173 of 180 people found the following review helpful By C. T. Lipscomb on September 11, 2010
Size Name: 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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127 of 134 people found the following review helpful By Nadyne Richmond VINE VOICE on March 20, 2003
Size Name: 8 Inch Verified Purchase
My mom, browsing my Amazon wishlist one day, saw this listed there. She emailed me immediately to ask why I would ever want a knife that is that expensive. Aren't the knives that she gave me as a housewarming gift good enough? They are dishwasher-safe and have a lifetime warranty, she reminded me.
I had to explain that while the knives she gave me were nice, they don't even compare to my Wustofs. My Wustof knives retain an amazing sharpness (even when I'm a little lazy about sharpening them). Their balance is unparalleled. The handle fits my hand perfectly. The knives that she sent me always feel dull in comparision, and the handle is simply uncomfortable.
I consider a good cook's knife to be essential for anyone who cooks. The question of which cook's knife to buy depends on the person who will be using it. There are two different questions: which model to purchase, and which length to purchase.
There are two main knife manufacturers: Wustof and Henckels. I think that Wustof knives are better made. However, some people prefer the handles on the Henckels. The Henckels handle is extremely uncomfortable for me, so I don't even consider them.
The second question is that of length. If you are taller, you will want a longer knife. Shorter people will want a shorter knife. I stand at 5'7" (170cm), and find that the 8" knife is most comfortable for slicing and chopping. My best friend is about an inch taller than me and also prefers this knife. A friend who is a couple of inches shorter than me prefers the 6" cook's knife.
If you have never purchased high-quality knives before, I would recommend that you go to a traditional store and try them out first. You want to see if the handle is comfortable and if the balance is right for you.
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148 of 158 people found the following review helpful By fast_matt on June 13, 2003
Size Name: 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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