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Wusthof Classic 8-Inch Cook's Knife

4.7 out of 5 stars 599 customer reviews
| 46 answered questions
Price: $88.95 & FREE Shipping
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Ships from and sold by TheBestOnlineDeals.
8 Inch
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  • Forged, full tang knife
  • Ergonomic handle
  • Finger guard for safety
  • Seamless synthetic black handle
  • Hand Wash Recommended
  • Heavy 8-inch blade superior for chopping and other cutting tasks
  • Forged high-carbon stainless steel blade, hand-honed for razor-like sharpness
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41 new from $88.95 3 used from $84.50
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Frequently Bought Together

  • Wusthof Classic 8-Inch Cook's Knife
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  • Wusthof blade guard 8-Inch Chef's Knife
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  • Wüsthof - 2 Stage Hand-Held Sharpener (2922)
Total price: $117.85
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Size: 8 Inch
WARNING:
CHOKING HAZARD -- Children under 8 yrs. can choke or suffocate on uninflated or broken balloons. Adult supervision required. Keep uninflated balloons from children. Discard broken balloons at once.
CHOKING HAZARD -- Small parts. Not for children under 3 yrs.

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This item Wusthof Classic 8-Inch Cook's Knife
Customer Rating 4 out of 5 stars (599) 5 out of 5 stars (4777) 4 out of 5 stars (455) 5 out of 5 stars (230)
Price $89.99 $44.93 $54.93 $119.95
Shipping FREE Shipping FREE Shipping FREE Shipping FREE Shipping
Sold By maze26etwentysix Amazon.com Lucky_13_Trading Chef's Arsenal/Market Warehouse
Blade Material Type Stainless steel Stainless steel Carbon Carbon
Color Black Black Black Black
Item Weight 0.6 lb 0.5 lb 0.16 ounces 0.7 lb
Material Type Stainless Steel Stainless Steel Stainless Steel Stainless Steel
Size 8 Inch 8 Inch 8 Inch 8 Inch
Add to Cart Add to Cart Add to Cart Add to Cart

Product Description

Size:8 Inch

The CLASSIC 8" Cook’s Knife is the work horse of the kitchen, or the essential kitchen knife. The cook’s knife is an indispensable all-purpose kitchen knife that can be used for chopping, mincing, slicing and dicing. Due to the weight and balance of the knife, it is also perfect for heavy duty work such as cutting thicker vegetables and meats.

Product Information

Size:8 Inch

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Customer Reviews

Top Customer Reviews

4.0 out of 5 starsDecent professional knife, but some drawbacks.
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.Read more ›
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5.0 out of 5 starsMy favorite. Twenty-two year review.
By Chef on November 9, 2015
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.
3 Comments 72 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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5.0 out of 5 starsthe best tool of the trade
By Nadyne Richmond on March 20, 2003
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.Read more ›
8 Comments 189 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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5.0 out of 5 starsIncredible, with the right technique
By fast_matt on June 13, 2003
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.Read more ›
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Most Recent Customer Reviews

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