Customer Reviews

Wusthof Grand Prix 10-Inch Cook's Knife

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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 Grand Prix line is a more modern design than the Classic series, with a simple black handle. 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 three sizes of chef's knives, 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 6 inch is 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.

You've heard it before, the most dangerous knife to use is a dull knife. Well I didn't realize just how true that was until I cut myself while slicing tomato with my all to DULL knife. While at my parents I picked up their very formidable 10" chefs knife and began slicing away at an onion. My first reaction was "WOW"! This Wustof Trident knife not only sliced and chopped with little effort, it felt good to hold. The balance is just right, and the curved blade made short work of a bunch of parsley. The 10" may be a little large for some jobs so I'll be ordering an 8" or maybe just a complete set! The price is high, but once you've used them you'll know what you've paid for. Outstanding knives, truely outstanding.

I took a knife skills class at the Institute of Culinary Education, and the teacher put this knife in my hands in place of my Wusthof 8-inch cook's knife. By the end of class, I was so enamored of the knife that I bought one from the school store to take home.

True, for some jobs this knife is too large, but when possible, I use this over my 8-inch. The extra blade length allows me to get through large vegetables in one slice, and the extra heft means that if you use the knife properly you barely have to exert any force at all. Cutting even the toughest of vegetables or meats is effortless. Since I purchased the 10-inch, my 8-inch hasn't left my drawer once.

If you like other Wusthof knives, you'll be familiar with the supreme balance of this knife. If you have thick fingers, purchase the wide version of this knife for better knuckle clearance.

I love this knife. As far as kitchen "gadgets" go, a good knife is the MOST important thing in your kitchen. Here are some things to consider before getting this knife:

1) Make sure the 10" is the right size for you. I am 6'2" - for me, the 10" is comfortable.
2) Prepare to sharpen. This was my first "real" knife, and I had to learn how to sharpen and hone the blade. It's not too hard, but these are definitely tasks that will need to be done to keep this "sword" in tip-top condition.
3) It's heavy - you might want to touch one at a kitchen store before jumping-in with both feet.

If this is your first "real" knife purchase, and you've never really used a chef knife before, I'd recommend the 8". But, if you're ready and willing to heft it, the 10" has served me well for 2+ years.

Also, it can easily multi-task as a "murder knife."

This was a perfect addition to my set. Wusthof knives have been an excellent purchase for our daily use.