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Wusthof Le Cordon Bleu 6 inch Cooks Chef Knife

4.7 out of 5 stars 40 customer reviews

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  • 6-inch Le Cordon Bleu cook's knife chops and dices effortlessly
  • Precision Forged from one piece of German X50CrMoV15 steel
  • 30 Percent lighter compared to Wusthof Classic Series
  • Specially polished, laser-tested edge is super sharp for uniform cutting and long-lasting edge retention.
  • Exceptionally sharp with Wusthof's PEtec sharpening process
67 new from $49.95 1 used from $96.99

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Frequently Bought Together

  • Wusthof Le Cordon Bleu 6 inch Cooks Chef Knife
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Total price: $69.90
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Product Information

Size:6-inch
Product Dimensions 12.7 x 2.8 x 1 inches
Item Weight 6.4 ounces
Shipping Weight 6.4 ounces (View shipping rates and policies)
Manufacturer Wusthof
ASIN B0001WN8K6
Item model number 4581-7/16
Customer Reviews
4.7 out of 5 stars 40 customer reviews

4.7 out of 5 stars
Best Sellers Rank #31,799 in Home & Kitchen (See Top 100 in Home & Kitchen)
#97 in Kitchen & Dining > Kitchen Knives & Cutlery Accessories > Chef's Knives
Date first available at Amazon.com November 10, 2003

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Customer Reviews

Top Customer Reviews

By Apple Fanatic For Life TOP 500 REVIEWERVINE VOICE on June 21, 2011
Size: 8-inch Vine Customer Review of Free Product ( What's this? )
I have been a kitchen knife collector for many years, and settled for myself on the heavier, complete stainless-steel Wusthof Culinar series. When Amazon's Vine Program asked me to review this knife, I felt qualified to do so, after experimenting with various brands over the years, including Henckles, Furi, Kershaw, Global, and handmade Japanese woodworker, etc.

First, the Cooks knife. It's the most important tool in your knife set. If you can only afford ONE quality knife, this is the one.

The front section of the blade is designed for small cutting jobs like chopping onions, mushrooms, garlic, etc.

The mid-section of the blade is designed for firm or soft food; for mincing leeks, chives, parsley, etc. Be careful NOT to cut through bones or other hard objects as there is a fine edge on these knives. If you find yourself needing a knife that will cut through bone, get a cleaver as well as the chef knife.

The wide surface of the knife is suitable for scooping up your cut veggies, as well as flattening meats or fillets. Be careful not to cut yourself, though. If you find that this is too precarious for you, a scoop cutter like the Progressive #LGK-3620 Stainless Steel Bash, Chop, and Scoop Cutter (available on Amazon for under seven dollars).

This particular chef knife is beautifully weighted and balanced. The blade continues through the entire handle, which is a big plus in a knife. The entire knife is lighter than the other Wusthof knives, which is preferred by many chefs, as it reduces fatigue.

I have heard the rumors about Wusthof discontinuing the Le Cordon Bleu Collection, but have found no information backing this up. Their website still carries the line, featuring video and full catalog features.
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Size: 6-inch Verified Purchase
This is the 2nd Wusthof Le Cordon Bleu (LCB) knife that I've ever owned. I ended up buying it on Amazon via the Cyber Monday Lightning Deal and only did so because I was so impressed by the 8" Wusthof LCB I bought just days earlier. The review that I'm writing has already been written in the 8" review, but since these two knives are exactly the same (with the exception of length), the review about the product stays the same and will be posted after these few intro paragraphs.

First you may be asking "why did you buy another knife" of the same type? Anyone who cares about cooking knows that you should have several knives in your arsenal, especially Chef/Cooks knives. Can you imagine cutting up slices of meat and then cross contaminating that same knife with cutting up vegetables? That's a big no-no. You can get potential harmful bacteria between what you cut. Furthermore, it's a pain to cut meat with one knife, then wash it, then resume cutting. So just like cooks/chefs do, they have multiple knives available.

Despite having 2 cooks knives, I wanted a 6" because it's easier to handle when cutting smaller things than it is the 8". While true you can use the 8" for everything, you do want different sizes available.

In any case, that's the intro and I'm going to get down to the actual review of the knife as well as information about the LCB in Amazon.

I'm not a chef, I'm not a cook, I'm just a regular person who likes to cook occasionally. My closest encounter to "professional grade" knives was probably when my old roommate tried to sell me Cutco knives. I wasn't impressed with Cutco, but that's a different matter altogether.
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Size: 8-inch Verified Purchase
Update 12/2/2011 (5 Days Later):
This knife is still going strong. To you doubters, I don't think I can convince you because any sharp knife will stay sharp for at least dozens of uses (like those generic stamped knives my parents bought me in the previous review). So by me saying that this thing is still razor sharp probably won't budge you if you haven't pulled the trigger yet. As of 12/2, I saw Amazon has reposted this knife up for another Lightning Deal. All I can say is please get it. At the Lightning Deal price, this knife is a STEAL.

Also a side note, doing a lookup on Wusthof Le Cordon Bleu knives show that this line has been discontinued around the dates of 2008. However when you look at Wusthof's website, these knives are still listed there. So like any smart consumer, I began to wonder why? To find out, I asked Wusthof themselves via e-mail.

It turns out that the LCB (Le Cordon Bleu) was redesigned to feature the PETec edge that is advertised on Wusthof's website. According to Wusthof's customer support, the LCB series is now exclusive to Amazon... which is the reason you can't find it on any other retailer. Makes sense because not even their authorized retailers like Williams Sonoma carries the LCB brand.

Furthermore, I was curious about what angle the edge is manufactured at because I plan on keeping these knives for a long time. To keep a quality knife in tip-top shape, it follows a certain amount of upkeep (honing the knife frequently, sharpening at home occasionally, and professionally sharpened at least 1-2 times a year)... otherwise these knives will perform like crap knives. But it's important to steel/hone/sharpen at the correct angles, because if you don't you end up you damaging it.
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