Emerilware Emeril Cutlery Cook's Knife 5"

Other Emerilware products

Product Features

• Made by Wusthof
• High carbon stainless steel blades etched with Emeril's signature
• Precision-stamped blades with full-length tang
• Hand-honed, laser-tested blades, easily resharpened
• Computer controlled grinding and polishing procedures produce precise tapering from bolster to tip and from back to edge

Product Details

• ASIN: B0000CF6VF
• Average Customer Review: 3.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #1,261,357 in Kitchen & Dining (See Bestsellers in Kitchen & Dining)

Product Description

Product Description

Just as only All-Clad would do when it came producing cookware with his name on it, so only Wusthof provided the quality he was looking for when Emeril decided to launch his cutlery line. Each knife blade is a joint effort between the experts in Solingen and the expert in New Orleans. Emeril has used Wusthof throughout his career and uses them on his show as well. The line he co-designed features all his favorites. This wide comparatively short chef's knife provides maximum maneuverability and te wide blade needed for efficient chopping, slicing, and dicing.

Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

2.0 out of 5 stars Read the fine print - stamped is inferior to forged!, March 26, 2004

By A Customer

When I first tried this knife I was shocked at how dull it seemed compared to my old Wusthof knife (in fact I nearly cut myself when it slipped off my onion instead of slicing into it like my old knife would have). Thinking perhaps it was dull, I sharpened it (on a Chef's choice 3-stage diamond hone knife sharpener, a product I recommend), but there was no improvment. Then I did a little research and realized that the blade was made from stamped steel, not forged steel (the box it came on didn't mention this fact). Apparently this makes a HUGE difference. I don't know what Wusthof & Emeril were thinking trying to market a low-end stamped knife for mid-end or higher prices ($52 SRP?) -- Wusthof's high-end forged knives are excellent products, well worth the price (as are Henckel's forged knives). Pay the extra and get a forged knife instead.

Update: actually, there are some very good stamped knives out there, such as Kershaw Shun, but for manufacturers who make both stamped and forged the stamped seem to be cheap in quality as well as price.

1 of 1 people found the following review helpful:

5.0 out of 5 stars a cutlery essential, maybe?, January 1, 2004

By	Don Eylat "cutlery maven" (Virginia Beach, VA United States) - See all my reviews (REAL NAME)

although crafted in China for price lowering this little marvel is made from Wusthoff's fine Soligen steel. and while itappears flimsy, itis more than strong enough for its intended purpose: cutting meats,poultry, vegetables and fruit into nearly transparent slices. As received it was razor sharp.I tested my little 5" chef knife by slicing a red Globe grape into 50 transparent discs. the only other knivescapable ofthis are the outrageously expensive artisan produced Japanese laminated knives or Wusthoff's(or Henckels) imitations of a Japanese Santoku knife; all would be more versatile and larger, but expect to pay many times the minuscule outlay you'll make for thel;ittle 5" chef knife;
being much wider than utility knives, knuckles will not interfere with yourslicing . edge shaspness is long lived and mine has not needed sharpening in a year of regular use. I simply stroke it a few times on my fine cut steel to realign the cutting edge, althoughI still cannot feel thetelltale burr. When itwill need sharpening, I'll use my3000 grit water/ceramic Japanese stone: the steel good as it is does not justify final honing on my 8000 grit water stone but treated with the 3000 grit this knife will never require professional sharpening)usually on a wet grinder(onlythe most able of pros do not waste steel
to conclude: this diminutive"chef" knife is fine enough to slice fish for sushy and the handle will not absorb water or odors.while on the handle subject : it is perfectlytapered where it meets thesteel and pinching the taper between thumb andforefinger affords you perfect control.
One last admonition: never ever use any fine Kitchen knife on a glass cutting surface: glass is harder than ANY cutlery steel and will dull, even damagedamage your investment