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From the brand
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WÜSTHOF stands for cutting, the exact moment when the knife glides effortlessly through fresh food.
When you use a WÜSTHOF knife, you can be sure that you are holding one of the world’s best cooking utensils. With more than 200 years of experience, we know what perfect cutting means.
Come and visit us in the WÜSTHOF brand world and discover our outstanding kitchen knives and knife blocks, as well as our broad range of excellent cooking utensils.
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Made in Solingen, Germany
Since 1814 we have been developing and manufacturing our knives in Solingen, the ‘City of Blades.’
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WÜSTHOF stands for knives!
Discover our impressive range of high-quality kitchen knives – with short or long blades, specialist, all-purpose, or with hand-flattering wooden handles; the ideal kitchen tools for every chef! Our range also includes precise sharpening tools, blade-protecting chopping boards and stylish eye-catchers such as knife blocks and magnetic knife racks. Everything you need for safe kitchen work and memorable WÜSTHOF moments.
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From the manufacturer
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| Classic 8" Chef's Knife | Classic 6" Chef's Knife | Classic 9" Double Serrated Bread Knife | Classic 7" Hollow Edge Santoku Knife | Classic 3.5" Paring Knife | Classic 5" Serrated Utility Knife | |
| Blade Length | 8" | 6" | 9" | 7" | 3.5" | 5" |
| Total Length | 13.27" | 11.22" | 14.05" | 11.9" | 7.51" | 9.8" |
| Bolster | Full Bolster | Full Bolster | Full Bolster | Half Bolster | Full Bolster | Full Bolster |
| Knife Edge | Straight Edge | Straight Edge | Double Serrated Edge | Hollow Edge | Straight Edge | Serrated Edge |
| Suitable for | Vegetables, Fruit, Fish, Herbs, Meat | Vegetables, Fruit, Fish, Herbs, Meat | Bread, Tomatoes, Lettuce, Pies/Cakes | Vegetables, Fruit, Herbs, Meat, Sausage | Small Fruit, Small Vegetables | Bread, Rolls, Firm/Softer Fruit, Vegetables, Pizza |
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Lets make pasta with fresh presto tonight!
Sundaymealprep
Finally found Excalibur! (Warning: vegan content)
Reviewed in the United States on September 1, 2016
I am an aspiring, maybe somewhat accomplished vegan cook. I spent the last 7 years slumming it with a Chicago Cutlery block, followed later by another cheap-o set I literally got on Groupon that, like most starter blocks, was chalk full of way too many superfluous gizmos. I was time to step up my game. I was on a mission to build the perfect (minimalist) vegan cutlery collection beginning with le chef!I scoured the Internet and read ALL the knife review blogs. Sure, the Wustoff Classic (let's call it WC8) came up a lot, but many reviews suggested that it may be overkill for the plant based diet.Even Good Eats, while praising the WC8, recommended the Global G2 for a veggie-based diet. So, I tried the Global and various dainty and ornate Asian/Western/Hybrid knives. They all felt awkward in my hand, especially the Global with its sharp bolster (or lackthereof). The WC8 just felt right, like a sword smithed just for me. The balance is impeccable.So, I got it for a steal on Amazon, it was $40 less than Sur La Table's price, and I got it the next day! It came out of the box gorgeous with a nice edge. A few honing swipes later, she was ready to rock!I cut the most wickedly even Tempeh strips and Zuchini slices ever... and can it dice onions, please!!!This one is a keeper. Is it overkill for the cruelty free crowd? Maybe... but it fits my hand like a bionic tofu-murdering machine. With a the right knife skills (pinch grip and and understanding of when and how to rock the perfectly curved blade), this knife will take you places, for a long time! If and when I ever do wear it out, I'll probably be ready for the 10" version, because I like to go hard. Glad I started with the 8" though. A+
Reviewed in the United States on September 1, 2016
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Reviewed in the United States on March 20, 2003
Top reviews from other countries
NeuroEmergent
An excellent investment - the best knife I own by far
Reviewed in Canada on March 3, 2015Style: Chef’s KnifeVerified Purchase
NeuroEmergent
Reviewed in Canada on March 3, 2015
The following is the story of how I became willing to spend ~$130 on a knife and why you should consider it, too.
I've heard from several chefs that the most important kitchen investment for any cook, fledgling or seasoned, is a top quality knife. My parents didn't see this as a universal truth, however, so I used budget knives for the majority of my life. You know the type. They're shoved into a humongous block or sold in 10,000 fabulous colours. You sharpen and hone them, but they can't keep an edge. But that's okay; it's supposed to be damned hard to cut an onion, right?
In this fairytale land of knifehood, you're told you need a knife to suit every situation. You have your $20 chef's knife that dulls like a lecture, soft cheese knife, hard cheese knife, mystery cheese knife, knife for knife's sake. The knives go on. I didn't know what to do with them, so I mostly stuck to the chef's knife anyway. Turns out, my instincts were on point. Instead of an armory, I only required a small subset. The star of which? A chef's knife. It's perfectly fine to use a chef's knife for 90% of your kitchen fare. The rest consist of a paring knife, a bread knife, and MAYBE a filleting knife. If you're a butcher or carving large boned meat, you might pick up a cleaver, but now we're branching into specialty territory.
I went on Amazon and looked up a few knives and stumbled upon the Wusthof Classic 8-Inch Cook's Knife. The reviews were glowing, but I still wanted to try it. I went into a local store and tested a variety of blades - from German to Japanese and, of course, North American. For me, the one that felt most comfortable (and that I could comfortably afford) was the very same Wusthof. I bought it immediately and haven't regretted it since. I use almost nothing else in the kitchen. I did buy a paring knife from Victorinox, however. More on that later.
I've owned the Wusthof for a year and a half now, and it is an utter joy to use. I love the weight, the simplicity of the grip, and the razor edge. For me, it's a 5-star product, and I can't imagine my kitchen life without it. In spite of this, I highly recommend trying before buying. Hands aren't made equally, so one's "excellent grip and weight" might be horrible for another individual. Seriously, go to a knife store and try everything. Try cheap, try expensive, find what you like, then buy online to avoid the price hike.
•• WHAT MAKES A GOOD BLADE? ••
There are differing thoughts on the subject, but for everyday use, stainless steel with a high carbon content is a good way to go. It combines the rust-proof nature and durability of stainless steel without sacrificing too much in the sharp department. And sharp it is. I find slicing vegetables to be fun. Meat is just as easy. I've sharpened my Wusthof once in a year and a half, and I hone it before every use. Cuts like a dream. Another great thing about the Wusthof is that it has that western style curve, which allows for a gentle rocking motion. This is a style preference not possible with Japanese Sentoku style knives, so again, I recommend trying before buying.
•• KNIFE GUARD NOT INCLUDED ••
One fact is that the Wusthof doesn't come with a knife guard, so I'd recommend something like this: [[ASIN:B001FXF0EW Wusthof 9920-5 Blade Guard Wide up to 8-Inch]]. The 8 inch version was sold out when I was looking, so I bought the 10 inch. It's a simple sleeve and works perfectly. See photos below. Update 01/05/2017: I recently bought a magnetic strip from Ikea. It was like $7-8, so consider that if you have room to hang.
•• NO DISHWASHER FOR YOU! ••
In addition, with a knife like this, make sure to clean it manually after every use. This isn't the kind of thing you toss in a dishwasher. That will likely damage the blade.
•• THE BEST BUDGET ALTERNATIVE ••
Another knife I had the pleasure of trying in store was the Victorinox, made by the manufacturer of the Swiss army knife. For around $40, the blade has a high carbon content, and it also has stellar reviews. Seriously consider purchasing it if you're on a budget. In spite of owning the Wusthof, I ended up buying the Victorinox this year. Honestly... it's such a great deal at $40, I couldn't resist. I handle the Wusthof like it's my baby, so I wanted something for less intensive duties. I always liked how light it is in comparison to the Wusthof; it's a great item for the beginner and experienced chef alike. If I was moving out again for the first time, and I needed ONE kitchen item, I'd probably go with the Victorinox hands down. The edge it keeps is remarkable compared to other budget options. It puts all my previous low-end knives to utter shame (including Tomodachi and Paderno from Costco). I feel like I'm beating a dead horse singing it's praises, but it's THAT much better.
[[ASIN:B000638D32 Victorinox Fibrox 8-Inch Chef's Knife 40520, 47520, 45520, 5.2063.20]]
The paring knife counterpart - also highly reviewed:
[[ASIN:B005LRYE36 Victorinox Swiss Classic 4-Inch Paring Knife, Spear Tip]]
Thanks for reading. Think of a knife as an investment. It's the same as a car (minus the carbon emissions). If you care for it, it'll last an enjoyable 20+ years.
I hope you find the perfect slice.
Update 04/25/2017: Just over 2 years from the purchase date, the Wusthof looks... like I just bought it. Granted, the logo has faded from the handle, but we can chalk that up to vigorous hand scrubbing. I now sharpen it once every 6 months for safety reasons (better sharp than less sharp), and it still cuts through anything like a bazooka through paper. Still happy. I can't see these 5 stars slipping away. ALSO, I recently purchased: [[ASIN:B001DT1X9O King 47506 1000/6000 Combination Grit Waterstone]], which is a high-end sharpening stone. They're really cool and surprisingly easy to use. Google "Japanese Waterstone" for more info or check out how to use them on YouTube. If you don't want to take your knives in to be serviced, or you're just curious about sharpening your own knives... I'd highly recommend it. :)
Update 09/08/2017: I love when I see products I've bought used on TV. Recently, I saw someone on Marvel's "The Defenders" using a Japanese Waterstone to sharpen a Katana. Smart ninjas, eh? :)
Update 08/23/2018: I've linked a 15 minute video that goes over all aspects of chef's knives and will give you an excellent idea of what to look for. To get to the video, click the "comments" tab below my review. It's straightforward and helpful.
Update 05/31/2020: I still sharpen this puppy once, maybe twice a year. As long as I'm honing it before every use, she's sharp sharp sharp. In terms of wear, it practically looks brand new. This thing will easily last me 20 years. EASILY. :)
In the kitchen, I still maintain that nothing is as important as a sharp knife.
Images in this review
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A real knife
Reviewed in the United Kingdom on August 21, 2022Style: Chef’s KnifeVerified Purchase
L. F. Murray
The REAL business
Reviewed in the United Kingdom on September 26, 2020Style: Chef’s KnifeVerified Purchase
Amazon Customer
Excellent, light well balanced and super sharp
Reviewed in the United Kingdom on November 2, 2022Style: Chef’s KnifeVerified Purchase
Ned Middleton
So sharp the oranges surrendered!
Reviewed in the United Kingdom on May 22, 2020Style: Chef’s KnifeVerified Purchase
