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Wusthof Classic 10-Inch Cook's Knife

4.8 out of 5 stars 517 customer reviews
| 37 answered questions

Price: $169.90 & FREE Shipping. Details
Only 6 left in stock.
10-Inch
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  • 10-inch cook's knife for everything from fine chopping to dicing and slicing
  • Precision forged from a single piece of high-carbon stainless steel
  • Full-tang, triple-riveted synthetic handle affords superior strength and balance
  • Washing by hand recommended; made in Germany
  • Measures approximately 16 by 3 by 1 inches; limited lifetime warranty
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$169.90 & FREE Shipping. Details Only 6 left in stock. Sold by Chef's Mall and Fulfilled by Amazon.

Frequently Bought Together

  • Wusthof Classic 10-Inch Cook's Knife
  • +
  • Wusthof blade guard 10-Inch Chef's Knife
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  • Wusthof 10-Inch Sharpening Steel
Total price: $203.50
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This item: Wusthof Classic 10-Inch Cook's Knife
Customer Rating 5 out of 5 stars (517) 4 out of 5 stars (12) 5 out of 5 stars (202) 4 out of 5 stars (455)
Price $169.90 $89.95 $179.00 $146.00
Shipping FREE Shipping FREE Shipping FREE Shipping FREE Shipping
Sold By Chef's Mall LUCY'S HOME GOOD'S Chef's Mall Amazon.com
Material Stainless Steel Steel Stainless Steel Stainless Steel
Item Weight Information not provided 0.31 pounds Information not provided 0.55 pounds
Color Black Black Black Black
Size 10-Inch 16 cm (6") Santoku 10 Inch 10 Inch
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Product Description

Size: 10-Inch

Complete big and small kitchen tasks with one knife with the Wusthof Classic cook's knife. Forged from a single piece of high-carbon stainless steel with a black polymer handle, the blade is made with Wusthof's Precision Edge Technology (PEtec) to create an extraordinarily sharp blade. Each blade is also proudly and beautifully stamped with the Wusthof name, so you know that you are getting the high quality and reliability of Wusthof. Perfect for dicing, chopping, mincing, and slicing, this knife retains its edge 30 percent longer than other blades and is stain resistant. The contoured shape and perfect balance provides ergonomic comfort during use. The full tang is triple riveted to the handle, giving exceptional durability. This knife can also be used with an electric sharpener for longer life of the blade. Best of all, it is backed by a manufacturer's limited lifetime warranty.

10" L


Product Information

Size:10-Inch
Product Dimensions 20.1 x 14.5 x 4.4 inches
Item Weight 4 ounces
Shipping Weight 4 ounces (View shipping rates and policies)
Manufacturer Wusthof
ASIN B00005MEGC
Item model number 4582-7/26
Customer Reviews
4.8 out of 5 stars 517 customer reviews

4.8 out of 5 stars
Best Sellers Rank #113,078 in Home & Kitchen (See Top 100 in Home & Kitchen)
#457 in Kitchen & Dining > Kitchen Knives & Cutlery Accessories > Chef's Knives
Date first available at Amazon.com July 24, 2001

Technical Specification

Warranty & Support

Product Warranty: For warranty information about this product, please click here

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Customer Reviews

Top Customer Reviews

By C. T. Lipscomb on September 11, 2010
Size: 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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Size: 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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Size: 8 Inch
I purchased this knife in 1993 during as my first "real" knife in my first year in culinary school over 20 years ago. This was back when it still read "Wusthof Trident" on the blade and I remember plopping down almost $200 when I could barely afford to put gas in the car to get to work after classes. I have used this knife to cook countless meals and I love it. Feels and performs better than any other IMO. In the 20+ years, especially early on as a college student, I have not been "careful" with it in the least and she still looks and performs great. She has been through many a dishwasher (don't do that!) riden hard and put away wet and that steel has never had a pit or rust spot on it. I will post a couple pics as I was just spending a little time with her on the tri-stone and I was thinking of all the special occasions that knife has been apart of. I used that knife to cook the dinner the night I asked my wife to marry me. The days of family visits after my son was born. Get togethers after losing a loved one. That knife and I have been been through a lot. The finish on her face shows some wear but I can tell you a story about each of the major blemishes. :)

I wrote this review because I am about to pass her on to a young family member showing an interest in the culinary arts and started getting all sentimental. lol

If they are still making them anything like they did twenty years ago, buy it.
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Size: 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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