Customer Reviews

Wusthof Grand Prix 8-Inch Carving Knife

5 star:		(2)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

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 8 inch carving knife, is a good knife, but I find its uses to be few. For chopping, the chef's knife or utility knife are more useful. This knife is too long and thin for chopping; its balance isn't right. Therefore, this knife is really limited to carving meats. For most cooks, this is an expensive knife for a rare job. If you are completing your collection, I recommend this knife. If you are starting a collection and looking for an all-purpose knife, I would recommend the 8 inch chef's knife or the 4 ½ inch utility knife.

First, don't let anyone fool you...there must be two or three dozen high quality knife makers all over the world...you just haven't found them yet. I have 9 different brands in my "work bag" and they all perform flawlessly.
This is a mighty fine blade for slicing average sized roasts and birds (Wusthof creates many different sizes of slicers, this is the "average" size). The grip is wonderfull and the blade is Asian thin although slightly flexable.
This blade is NOT for chopping vegetables, cutting raw meats and fowl or dicing ANYTHING...it is specially designed for carving and that's what it does best.
I've used one of these and I give it 5*s

This knife, while designated as a carving knife, is a great all-purpose knife. It's the one I grab first when preparing vegetables for a salad, instead of my 8" chef's knife. The chef's knife is perfect for many jobs, but this is better for cutting open green peppers and slicing cucumbers and tomatoes, and is even good for chopping celery and mushrooms. It's also not as heavy as the chef's knife. If you're interested in trying the Wusthof Grand Prix line of knives, this would be a good knife to start with.