Wusthof Classic 4 Extra Wide Paring Knife Review

Wusthof Knives — a Buyer's Guide

Final updated 01.25.22 — Wusthof knives are one of the well-nigh well-known and trusted in the kitchen-pocketknife universe. Enter any kitchen supply shop from Macy's to Sur La Table and you volition meet the proper noun "Wusthof" dancing out of the glassed-in wall cabinets. Peek into any professional kitchen of note, and odds are, you lot volition run into someone slicing a julienne with a Wusthof blade.

Manufactured in Solingen, Deutschland, since 1814, Wusthof knives, along with the other major German maker, Henckels, have all but dominated sales of knives around the world for the past l years. And there is good reason (other than smart marketing)—they are well made with a very loftier nod to quality. Wusthof takes pride in its relentless pursuit of excellence. Of form, it doesn't hurt that the company is currently run past Viola and Harald Wüsthof, seventh generation of the same Wusthof family that founded the visitor 200 years agone!

All this said, there is one very important caveat to be fabricated: Wusthof makes quite a few lines/models of knives. And if y'all want to benefit the about from what the brand offers, y'all should stick to the forged lines (equally opposed to the stamped) and exist fully aware every bit to what those lines are.

Heir-apparent'S GUIDE If you don't have time for small talk, CLICK HERE to skip downwards to my recommended Wusthof knives.

Wusthof Knives—Forged and Stamped Lines

FORGED KNIVES

Classic	Looks like information technology sounds, with a triple-riveted polypropylene handle that feels like wood
Archetype Ikon	Curvy, ergonomic polypropylene handle that feels woody too
Classic Ikon Creme	Curvy handle, but creme colored, not blackness
Ikon (Blackwood)	Curvy African Blackwood handle—not merely feels like, but is, wood
Grand Prix Ii	Curvy polypropylene handle that looks and feels like constructed
Cordon Bleu	Merely similar Archetype, simply no eternalize—thus, lighter and easier to sharpen
Culinar	Curvy, pure stainless steel handle
Epicure	Completely retooled design with recycled-woods-fiber handle, custom-made for Sur La Table
Xline	Beautiful, modernistic blueprint originally made for William-Sonoma; polypropylene handle, but looks like forest; difficult to find in U.S.

STAMPED (LASER Cutting) KNIVES

Gourmet	Looks similar a Classic, but information technology'southward not
Silverpoint (II)	Looks like Gran Prix, but it's non
Pro	Light and thin similar a Victorinox
Emeril	A failed partnership project and discontinued

Once again—Wusthof'south forged knives are what I recommend and will concentrate on in this commodity. So, unless otherwise noted, I am ever talking about their forged knives.

Are yous with me?

FORGED VS. STAMPED A forged knife is fabricated from steel that has been heated and hammered and heated and hammered some more than, and so every bit to realign its molecular construction and make it stronger and more resilient. While a stamped pocketknife is literally stamped out of a gyre of steel and thus lacks this strengthening process. With modern manufacturing techniques the lines have now blurred. Merely in the case of Wusthof, their forged knives are college quality and will stay abrupt longer.

Wusthof Knives—How They're Made

Wusthof knives all use the same X50CrMoV15 stainless steel—with molybdenum and vanadium added to enhance their hardness, durability, and resistance to corrosion. There is zippo out of the ordinary about this steel, merely it'due south tough and definitely won't rust. Each knife is drop forged from a single billet of steel, the blade and handle one solid piece, thus they are all full-tang (ane piece of steel from the tip to the heel). The knives are oestrus-treated to a Rockwell hardness of 58 which is the norm for German-manner knives. Finally, they are all sharpened (with a few notable exceptions) to an angle of xiv degrees per side. This is much sharper than what German language-manner knives used to be sharpened at (around 22 degrees) and shows the influence of the Japanese invasion.

(Above: Hereafter blades emerging from oestrus treatment at the Wusthof factory in Solingen.)

All the various forged lines share the same manufacturing process. . .

This recipe for knife-making creates a durable blade that can withstand a lot of stress and still not bit and will retain a sharp border for a respectable amount of time. It tin't quite match the baking sharpitude of many Japanese knives which are commonly fabricated of steels with higher carbon content. Only for a home kitchen (and most professionals besides), information technology's more than precipitous plenty. Plus, it won't crave the maintenance and vigilance demanded by many Japanese blades.

What'southward important to remember about Wusthof is that all the diverse lines (forged, that is) share the same manufacturing procedure, the same forged blade at their core. But they are customized into a spread of styles that distinguish themselves from each other by their handles and their balance and experience. (Left: Blanks that will go Wusthof Classic chef knives.) So if y'all're in the mood to splurge and spend $200 on an Ikon chef pocketknife with a Blackwood handle (a gorgeous pocketknife), please sympathize that the actress money you're spending is going to the handle and the feel, not to the technology of the blade. And sympathise that a Wusthof Classic chef's (which costs $70 less) should slice through a carrot just every bit effortlessly as the Ikon Blackwood, agree it's edge but equally well, accept only every bit long a life cycle. The same is true for the Archetype Ikon, the Grand Prix II, et al. The blades should all perform similarly.

In that location is one mild exception to this rule—the Japanese hybrid models (within each line). The santoku, nakiri, and chai dao are all slightly thinner than the corresponding chef knife and are sharpened to 10 degrees per side (instead of 14). This holds true for both Archetype and Ikon versions of these knives and allows them to slide through food with slightly less resistance.

PEtec (PRECISION Border TECHNOLOGY) Wusthof's patented system of high-tech sharpening that guarantees each and every knife leaving the factory flooring has been sharpened to their specs. By measuring with lasers and using robots to do the sharpening, the aim is to insure every blade is evenly sharpened from tip to heel and that at that place is consistency from knife to knife. This would be exhausting to verify, just my impression is that if yous want a knife with a guaranteed sharp edge out of the box, your odds are good with Wusthof.

Buyer's Guide Contents

• Recommended Wusthof Knife Lines
• Japanese-Style Knives
• Knife Sets and Pocketknife Block Sets
• Steak Knife Sets

• • •

Wusthof Knives—Recommended Lines

For the purpose of this article (and because we're awash in knives), I'm going to focus on 8-inch chef knives and their Asian-style counterparts. But with each chef knife, I'll requite you a snapshot of what other knives come up in that style/collection.

To review: All knives are forged from the same steel. All are total tang. All are tempered to 58 HRC (Rockwell hardness), and all, except the Asian hybrids, are sharpened to 14 degrees per side.

Pocketknife PRICES Because the prices of many name-brand kitchen knives can fluctuate wildly—sometimes up to 50 percent—please understand my quotes have to exist ballpark. Simply if y'all click on the link to the seller's website, you will get the exact current price there.

Wusthof Archetype Chef Pocketknife

BUY NOW $140–170 @ Sur La Tabular array / Amazon

The original—with a traditional triple-riveted polypropylene handle (but information technology looks and feels like woods) and a full bolster. Well-counterbalanced and not too heavy. Holding it in your hand, you feel like a pro.

Eternalize In a traditional forged knife, the bolster is that narrow wedge of steel that separates the handle from the blade. It's supposed to protect the melt's fingers from slipping on to the cutting border. Many modern forged knives have minimal bolsters or none at all. For more details, read How to Purchase a Great Chef Knife.

The Classic line boasts the largest collection—roughly 70 types of knives in all (not including accessories like forks). Everything from an ultra-narrow salmon slicer to three cheese knives to a bird's bill paring pocketknife. And chef knives, Lordy! It sports 8-, nine-, and 10-inchers and, in example yous're cooking for an ground forces, 12- and xiv-inchers, too. And, of form, it has a full range of santokus, and a nakiri likewise. (Right: An eight-inch chef pocketknife next to a 14-incher at the Wusthof outlet store in Norwalk, CT.)

If all your kitchen knives simply must match (mine don't), that would be a definitive reason to get with the Classic line. It'due south the most comprehensive collection of knives Wusthof manufacturers. As yous grow your kitchen knife drove, adding specialty knives, etc., you lot tin rest assured you'll discover it in the Archetype serial. If you can't observe information technology in Archetype, Wusthof doesn't make information technology.

Wusthof Classic Wide Chef Pocketknife

BUY NOW $200–270 @ Sur La Table / Amazon
This bad boy is a fantastic option for cooks doing some serious slicing. A wider bract can power through large fruits and vegetables (similar butternut squash or heads of cabbage) or big quantities (think cubing up pork tenderloins) without being overcome by the food. The Classic wide blades are a 1/4-inch wider than regular blades. So a regular chef's, at its widest, is i iii/4 inches, while a broad chef is 2 full inches. (Simply don't forget that the actress width might prevent Big Male child from fitting in the usual slots of your forest block. A pocket-sized toll to pay for the extra chopping power.)

Ikon Series Knives

A contemporary reply to the Archetype with a curvy, ergonomic handle. Information technology comes in three versions, each identical, except for the color of (and cloth in) the handle: 1) Classic Ikon, 2) Archetype Ikon Creme, and 3) the Ikon (Blackwood). (Below: Classic Ikon chef pocketknife, hollow edge.)

The Ikon series totes a one-half bolster which offers a slightly unlike balance/feel than the Classic and makes it much easier to acuminate. It likewise has, what Wusthof calls, a 2nd one-half-bolster at the very end of the knife where the steel core spreads out to comprehend the entire butt and which aids greatly in the balance act.

The handle really is something. Information technology not only looks graceful as a deer antler, but fits into your hand (or mine, at least) like a kid-leather glove. This is my favorite Wusthof pocketknife. (Tip: If you can afford information technology, you might want to spring for the ix-inch chef which, to me, feels even meliorate and more balanced than the 8-inch. The handle is exactly the same size as the viii-inch, and so information technology looks similar they designed the handle with the larger knife in mind.)

What's then cool near the Ikon serial is that they're not only beautiful, but serious tools that you lot can program on having in your kitchen for decades.

Wusthof Classic Ikon Chef Knife

Blackness polypropylene handle that (like the Classic) looks and feels like stained/varnished wood. A stylish, yet workhorse, knife. Medium-sized collection: 28 knives, including 9-, 10-inch chef, and 6 ane/2-inch santoku.

Wusthof Archetype Ikon Creme Chef Knife

Ditto the Archetype Ikon, merely with a flossy-white handle. Kind of Western, no? Harking dorsum to pearl-handled pistols and what not. Small collection, just 17 knives—half dozen-, 8-, ix-inch chef, and half-dozen ane/2-inch santoku.

Wusthof Ikon (Blackwood) Chef Knife

Why the heck, for the sake of clarity, didn't Wusthof officially name (or rename) this pocketknife the Ikon Blackwood? At any rate. . .this top-of-the-line version comes with a genuine wooden handle fabricated of Grenadilla forest (African Blackwood)—one of the hardest woods in the world. Classy stuff and it's an eye-catcher in an understated sort of way. And, yes, you lot tin can experience the subtle divergence of the natural wood in your palm. What's more, the blades tend to be ever-and so-slightly thinner and lighter than the Classic Ikon. I presume it's for balance, to match the lighter weight of the Grenadilla woods.

This is the knife to purchase for that very special person who'southward passionate about cooking and appreciates fine things. Medium-to-pocket-size collection: xx knives including a 6-, eight-, 9-inch chef; 5-, 6 1/two-, 7-inch santoku.

Wusthof Epicure Chef Knife

Buy NOW $180–200 @ Sur La Table / Amazon
The Epicure was custom-designed for Sur La Table in partnership with Epicurean (the maker of cutting boards). Thus, the recycled-woods-fiber handle that's made of the aforementioned fabric as Epicurean'southward Richlite boards. The Wusthof engineers went back to basics and retooled everything, not merely the handle. Detect the subtle, continuous arc of the spine, the shape of the blade (steeper bend at the tip), and the total-sized eternalize (unlike the Ikon). It's even got a ceramic coating for protection and to assistance preclude food from sticking. (I'm non certain how effective this is in exercise, merely it certainly sounds similar a absurd idea.)

The bract is a touch on wider than both the Classic and Ikon which means it volition offer more knuckle clearance. The handle is roomy every bit well. So, if you take large hands and are e'er feeling cramped, the Epicure is worth checking out.

For me, I accept reservations: 1) My hand tends to swim in the handle, and two) the residue tips frontward also much. Some folks may not mind this, or even like it—I prefer a knife more evenly counterbalanced. Bottom line—although I dearest the look of the Epicure, I still favor the Ikon series or the Archetype. Small collection: 8 knives total including vi-, eight-, and ix-inch chef knives and a 7-inch santoku which I dearest—because the handle feels amend and it balances perfectly. Run across below in Wusthof Japanese-Style Knives—Recommended Models.

Wusthof Le Cordon Bleu Chef Knife

Look advisedly, otherwise you'll wonder: What's the diff between this knife and the Classic? Another collaboration is what—this fourth dimension with the legendary Le Cordon Bleu culinary schoolhouse in order to come upwardly with a knife tailored for chefs. It's virtually identical to the Archetype, merely with a one-half bolster to lessen the weight, its 30% lighter. When you're a sous chef chopping celery and carrots all twenty-four hours long, a lighter bract tin can assist ease the strain.

Soooo. . .if you do a lot of chopping and y'all like a German-style knife, only you don't like how drawn your manus can go, the Wusthof Cordon Bleu might be a perfect solution. Plus, because of the reduced bolster, you tin hands sharpen the entire length of the bract. (But like the Ikon series.) I'm also guessing the blade is a impact thinner than the Classic which will give yous less resistance and ameliorate performance. But I haven't been able to verify this fact nonetheless with Wusthof. Smallish drove: 11 knives including 6-, 8 -, ix-inch chef knives, plus a 7-inch santoku.

Wusthof Grand Prix II Chef Knife

BUY Now $110–137 @ Amazon
You could narrate the K Prix II line as a less-expensive, not-quite-as-nice version of the Classic Ikon. At that place's no skimping of quality in the blade and the handle has a like ergonomic curve to it (sans rivets), buuuuut. . .the material the handle is made of looks and feels more like the plastic/synthetic information technology is. And it'south noticeably lighter in the hand. The knife lacks gravitas, the stuff the Ikon oozes from every pore. Nonetheless, if your budget is super-tight and you really want a quality German knife, or perhaps you just prefer the lightness, and so the Grand Prix 2 fills a niche.

(Granted, I may exist overstating my case—because I've read some reviews that take raved about the remainder of the Grand Prix Ii. But I can't help but wonder if these self-same reviewers tested out the Ikon, they might rave even louder almost information technology.)

Anyway. . .please as well note that unlike the Ikon, the Wusthof Grand Prix 2 has got that midriff jutting eternalize which will brand it trickier to acuminate merely offer more finger protection. Medium drove: 30 knives, including half dozen-, 8-, nine-, x-inch chef, cleaver, and two santokus (which, true to form, don't have bolsters).

Wusthof Culinar Chef Knife

BUY At present $165–180 @ Amazon
Honestly? I but don't go this knife. Why would I want a cutting/slicing tool with a handle made of polished steel so smooth (without a single gripping texture) that at whatever moment information technology might slither out of my fingers like a Brook trout? True, information technology's a sleek, contemporary pattern—like a Gran Prix II with a handle that'south morphed from plastic to steel. But tin yous imagine cutting upwards an avocado with information technology? No fun at all.

However . . . if polish steel handles are your thang, rest assured the bract will have the exact same quality equally all the other Wusthof forged knives. Medium-pocket-size collection: 20 knives; half-dozen-, 8-, 9-, 10-inch chef knives, plus santokus.

Wusthof Xline Chef Knife

Purchase NOW $179 @ Amazon / 2-Piece Knife Set

I barbarous madly in love with the wait of this knife when I offset saw photos of it surfing the web. As Wusthof puts it: "Dynamic lines, crossing over at the centre of the bolster forming an X, link the handle to the blade in an intelligent and ergonomic mode. Edges, corners and straight lines are continued from the blade into the bolster and handle." Yes! In an instant, I recognized information technology every bit one of the most eye-catching designs I'd ever seen in a quality kitchen knife. (No surprise information technology garnered a prestigious Blood-red Dot Pattern Award in 2013.)

And then I sauntered into a Williams-Sonoma store and placed one in my hands. Uuuuf. It weighed a ton. The Xline went from the existence the most beautiful chef knife to the about weighty one as well. My beloved affair cooled. But, if you don't mind heft and you appreciate dazzler, this is still a super-fine knife. (Also delight be enlightened the handle is a bit large and square-ish.)

Oh, there'southward one other grab—the Xline tends to exist every bit rare as the snow leopard. At least in the States. Supposedly, they were custom-designed for Williams-Sonoma and you can see them listed on the German language Wusthof website. Only their long-term fate in the U.Southward. has been in limbo. Although just recently, they've been making a comeback. . .so, stay tuned. Small drove: 8 knives total; half-dozen-, 8-inch chefs and a santoku.

Wusthof Double-Serrated Bread Knife

Wusthof Classic: BUY NOW $125–150 @ Sur La Table / Amazon
Wusthof Archetype Ikon: BUY At present $180–200 @ Sur La Tabular array / Amazon
Double-serrated might sound like a gimmick, but information technology'due south not. The cutting edge of this bread knife has larger serrations and then smaller ones inside the larger ones which adds up to one smokin' bread pocketknife. If you are ill and tired of your bread knife sliding off crusty peasant bread loafs, or smooshing down baguettes before really etching into them, your time has come. This knife is meant for yous. Even angel food block! (And then the promo goes.)

When I visited the Wusthof outlet shop for the first fourth dimension last spring, my Wusthof guide raved virtually this knife. I didn't let on, but went, "eh" within. But as I shopped for other flashier items, I mulled it over and gradually realized it was a bright idea and a powerful tool. So I put information technology in my shopping basket, along with too many other cool knives that my heart wanted but my wallet didn't, and, unfortunately, information technology didn't make the cut.

When I got dwelling that nighttime and whipped out one our bread knives to piece upward a warmed-upwards ciabatta loaf, and could feel the border barely grip the crust equally I gingerly sawed, trying not to smush it down to nothing, I realized I'D MADE THE Incorrect DECISION. But it's on my calendar to return to the next major outlet sale and Non Exit WITHOUT IT.

If yous eat whatsoever kind of baked items on a regular basis that demand to exist hand sliced—this bread pocketknife volition make y'all grin and keep on smiling.

• • •

Wusthof Japanese-Manner Knives—Recommended Models

Although I've already touched on these Japanese-style knives to a higher place (in my encapsulations of collections), I think it's of import to spotlight them considering they are so terribly useful. And many are discovering they take a hankering for the slightly reduced length and weight of this manner of knife versus the traditional chef knife.

Wusthof'due south Japanese-style knives generally come in two sizes—5-inch and 7-inch. I recommend the 7-inch considering it'southward closest to an 8-inch chef and tin handle most kitchen tasks. For me, a 5-inch is a fleck too modest to exist my go-to pocketknife. But if small works for you, then you've got options.

As the chef knives above, the blades are all forged, total tang, and pass through the same rigorous manufacturing process, the only difference beingness they are i) slightly thinner, and two) sharpened at a 10-degree angle instead of 14. What does that add upward to? Improved sharpitude, these babies tin can slice!

Wusthof Classic Ikon Santoku, 7-Inch

Purchase NOW $175–200 @ Sur La Tabular array / Amazon
I've featured this wicked beauty for years as one of my favorites in my commodity: Best Knives—Half dozen Recommendations. Then all I tin can practise is gush. It's nimble, it's precipitous, it's sexy, and it'due south got that wonderfully comfortable Ikon handle. It'south the babe of my kitchen. It tin can piece through melons, carve up an avocado, and chop upward oregano. If you're looking for a slimmed downwards become-to pocketknife for your kitchen, you lot will never regret buying it.

Information technology comes in the Classic line also (with a different handle, of course). And if yous need a paring knife and tin can't resist a deal, you should consider the Asian ii-knife fix. You get the santoku along with a 3-inch, straight-edge dent knife for at least $20 less than ownership them separately.

SANTOKU (sahn-TOH-koo) KNIFE Santoku in Japanese translates equally "three virtues" or "iii uses." Traditionally, Japanese knives were highly specialized, each designed for a specific chore (slicing sushi, dicing carrots, etc.). But the santoku blade was invented for a variety of tasks—cut, chopping, mincing—almost everything done with a chef knife in the West.

Wusthof Classic Chai Dao (Hollow Edge), seven-Inch

Strictly speaking, the chai dao is Chinese, not Japanese, just permit's not mince cultures. Santokus and Japanese-Asian-style blades come up in a range of shapes—some pointier, some longer or wider than others. But the virtually of import distinguishing cistron of this blade, versus your average santoku, is the shine, round curve of the cut border. This allows you, without lifting, to rock it back and forth when you dice veggies. Which can save hand and arm energy. It's a technique that needs to be practiced, assimilated—and, I must admit, I'1000 however assimilating.

Regardless—the other matter I love about this knife (and santokus in full general) is the "scoopability gene." Y'all know, the way you can use the wide blade to scoop up what you y'all've only chopped and toss information technology in the pot. This baby'due south got a high scoopability factor—iii/8" wider (or taller) than the Ikon santoku higher up. If you lot'd like to save $30 and don't care nearly the scalloped edge (it just comes into play when yous're pull-cut through something thick anyway), buy the model that's not "hollow border."

In Chinese, "chai dao" ways vegetable pocketknife.

Wusthof Epicure Santoku, 7-Inch

Buy At present $180–200 / Amazon
Although billed as a santoku, if you compare the shape and width of this blade to the chai dao to a higher place, it's pretty similar—the master distinction being a straighter cutting edge. And it has a similar scoopability factor, too, all skilful things.

On the Sur La Table website, the Epicure santoku is tagged a "cooking course favorite." Although I'm perpetually wary of hype, having taken it for a exam bulldoze in the store, I can totally see why it's so popular with the class. It nestles into your palm like it belongs there, and it's uniquely handsome to kicking. It suffers none of the bulkiness I felt with the Epicure chef knife.

Simply it is pricey. If you're looking for pure cutting power, there are improve values to be had. Otherwise—if y'all're seeking a kitchen knife that'south well-made, stylish, and about of all comfortable, the Wusthof Epicure santoku is highly worth investigating.

Wusthof Classic Nakiri, 7-Inch

Purchase NOW $150–170
@ Amazon / Sur La Table
I haven't had a chance to get my grubby mitts on this nakiri, so on a tactile level, I know less about information technology than the other Japanese-styles knives covered. But it's gotten raves on Amazon and near to nil negative reviews which is rare nowadays with so many opinions out there. So, information technology definitely has something to say for itself.

The blade is two inches wide (or alpine) which makes information technology wider than the Classic Ikon santoku (ane iii/4"), but a touch narrower than the chai dao at it's widest. (To give you some perspective—your boilerplate 8-inch chef knife is 1 3/4" wide.) What'south nice about this size is that, although it'due south wider than a standard chefs, information technology's not as wide and cumbersome equally a traditional Chinese cleaver. So, you can chop and scoop without banging into things or communicable yourself with the edge of the blade. Plus, it's got a rounded tip which, over again, makes it a impact safer. That'southward my two-cents worth at to the lowest degree.

This is the ideal pocketknife for someone who does a whole lot of chopping and dicing in the kitchen. But, look out—you lot might get hooked. Many of the Amazon reviewers have been converted to using the nakiri for virtually everything they do.

BUYER BEWARE Wusthof is such a powerful brand that it does attract knock-offs. Please be aware that the best way to guarantee you're ownership a 18-carat Wusthof blade is to purchase from an Authorized Wusthof Retailer.

• • •

Wusthof Knife Sets and Knife Block Sets—Recommendations

Kitchen knife sets are always tricky considering information technology's nearly incommunicable to go exactly the knives you want. You invariably get a knife (or honing steel or kitchen shears) you don't really need—the 6-inch utility knife being the classic culprit. (Although subsequently 20 years of fail, I've finally institute a couple of uses for mine. Woo-hoo!)

All the same, a knife set can serve the purpose of jump-starting your kitchen with a bevy of blades without having to get through an exhausting series of buying decisions. And it can as well make quite a splash as a souvenir. And then sets take their place. (Delight note: If your knife set up does not come with a block, you should buy one, or a pocketknife storage drawer, or at to the lowest degree some pocketknife covers. Protect those edges!) (Below: Wusthof Classic Ikon 7-slice block set.)

Hither'southward the roadmap: Starting time, I'm going to divide the knife collections into three basic categories: 1) two-piece chef and paring pocketknife sets, 2) medium-sized sets, and three) total-sized sets. So, within each category, I'll focus on the six Wusthof knife lines I've recommended higher up, touching on sets/blocks worth because, and cartoon some distinctions.

Oh, 1 other important detail. Just because a Wusthof knife set isn't in this listing, doesn't hateful I wouldn't recommend it. This is not a definitive list, merely a sampling of sets to consider with some useful guidelines.

On your mark, get fix, go!

Wusthof Chef and Paring Knife Sets

This is my favorite type of knife set to recommend because you get two out of the 3 cadre knives every kitchen should have—a chef and a paring knife. Pure muscle, no fat.

The sets beneath feature an 8-inch chef and a iii 1/2-paring pocketknife. An 8-inch chef knife is the standard for home kitchens and there's a reason why—information technology'south big, but not too large. These sets run from around $120 to $200. In that location are cheaper chef-paring knife sets that feature 6-inch chef knives. Just unless you know for certain you want a shorter chefs, I don't recommend them. (Correct: Wusthof Classic 2-slice starter set.)

Wusthof Classic 2-Piece
Starter Knife Set
@ Amazon / Sur La Tabular array

Wusthof Le Cordon Bleu 2-Piece Starter Knife Prepare
@ Amazon

Wusthof Gran Prix 2 2-Piece Knife Starter Set up
@ Amazon

As I've already mentioned, santoku knives (and the other Japanese models I recommend) can stand up-in for traditional chef knives. The size I recommend (comparable to an 8-inch chefs) is a 7-inch blade. And that'southward the size that comes with the sets below.

Wusthof Classic Ikon ii-Piece Asian Santoku and Dent Knife Ready
@ Amazon

Wusthof Classic 2-Piece Asian Santoku and Paring Knife Set
@ Amazon (Below: the Archetype ii-piece Asian santoku and paring knife fix.)

For those who already own an 8-inch chef and are adding on, or are certain they desire a smaller chef knife, hither are ii sets with a 6-inch chef:

Wusthof Archetype Ikon two-Slice Knife Ready (6-inch chef)
@ Amazon / Sur La Tabular array

Wusthof Epicure 2-Piece Knife Set up (six-inch chef)
@ Sur La Table / Amazon

Finally. . .at that place does exist a "cadre three" prepare for the Gran Prix II line. This ideal group is rare though. And, unfortunately, the set only saves you $10 from buying them separately.

Wusthof G Prix Two 3-Piece Knife Starter Ready
@ Amazon

Wusthof 200th Anniversary 2-Slice Knife Ready

@ Amazon
In celebration of 200 years of knife making, Wusthof has issued a express edition ii-piece set in a vintage style circa 1920s. Wusthof's way of making whoopee.

The handles are real forest, rosewood to be exact, the rivets are brass, and the blades, and this the most important office, are forged from carbon steel—not high-carbon stainless. Carbon steel is what most knives were made of earlier the stainless revolution. This sets these knives apart from all the other forged knives I've covered in this article and here's why: one) carbon steel is harder (HRC 59) than high-carbon stainless and will have a sharper edge and stay sharp longer; 2) dissimilar stainless, carbon steel corrodes and is susceptible to rust if you do not keep information technology dry after using. It volition too gradually develop a boring patina that will give it a cool, vintage look. (The ready comes with a little bottle of oil you should utilise to protect them.)

Alibi me while I effuse, but these are seriously beautiful knives. Well-conceived and painstakingly executed. I remember I similar the experience of this chefs fifty-fifty better than the Classic Ikon—something well-nigh the balance and the natural wood. Please exist aware that information technology'south a 9-inch chef and a iv-inch parer, merely don't let that extra inch on the chef scare you. The bract's so light and nimble and natural in the paw, you'll hardly be aware.

Wusthof Medium-Size Pocketknife Sets

If yous need the core knives for a home kitchen and you desire them all to expect alike and fit in their own block—this is the type of set you're looking for. Most often it volition come in the same configuration: paring, chef, bread, utility, shears, honing steel, block. You can oft observe dissimilar types of forest for the block, Acacia being my personal fave. These sets range from around $330 to $760.(Below: Wusthof Epicure 7-piece knife block set)

Wusthof Epicure seven-Slice Knife Block Set
@ Amazon
Core three, plus shears, a honing steel, and a serrated sandwich pocketknife—which I think is much more useful than a utility pocketknife. And the handsome Acacia block. Bought separately, these would all add upwardly to $100–200 more.

Wusthof Archetype 7-Slice Knife Cake Prepare
@ Amazon
with Acacia Slim Cake
@ Amazon
The slim pattern and Acacia cake might be worth paying actress for—it is a beauty. And non as massive.

Wusthof Classic Ikon seven-Piece Knife Block Gear up (also with a Walnut cake)
@ Sur La Tabular array / Amazon
same in Archetype Ikon Creme (with slim block)
@ Amazon

Wusthof Chiliad Prix Two x-Slice Pocketknife Block Fix
@ Amazon
If you need a lot of paring knives and you lot don't mind the Grand Prix handles, this is a very useful gear up. You lot get iii paring knives!

Wusthof Ikon (Blackwood) 8-Piece Pocketknife Block Set
@ Amazon
Beautiful, top-of-the-line ready. 5 knives: 3 1/ii-inch paring, 4 ane/ii-inch utility, 8-inch etching, viii-inch staff of life, 8-inch chef—and shears, honing steel, block. You get a carving knife, yea!

HONING STEELS I am non crazy virtually the honing steels that come with most knife sets. They are commonly made of a ridged steel that is tougher on your knives' edges than is necessary. I recommend using a ceramic hone—for more info see my article What's a Honing Steel?

Wusthof Large-Size Knife Sets

These jumbo knife sets define "pricy" and are a flake over the acme. 1 of the master elements bumping upward the price are the steak knives. Those who really really crave forged, high-quality steak knives along with their kitchen knives will demand to pony up.

Steak knives aside—if you lot've got the upkeep, enjoy cooking, and have more than one chef in your kitchen (like our business firm), yous'll probably detect the extra blades come in handy. Especially on special occasions and crunch cooking times like holidays and big dinner parties. These big-boy sets run from (have a big jiff) $1,000 to $2,000. (Below: Wusthof Classic 36-piece knife cake set.)

Wusthof Classic 36-Piece Pocketknife Block Fix
@ Amazon
This puppy's in a league of it'south own. I can't imagine ever needing some other pocketknife to do anything. Multiple paring knives, multiple chef knives and santoku knives, multiple carving knives, a cleaver, the list goes on and on, and, of form, for expert measure, a couple of those really weird-looking cheese knives.

Wusthof Classic 21-Slice Knife Cake Set
@ Sur La Tabular array / Amazon
Ane-3rd of the items in this fix are steak knives (you get 8). And so: a chef and a santoku, a boning pocketknife, a serrated sandwich knife and a regular breadstuff knife, a paring knife and a bird's beak peeler (and, of course, the obligatory utility knife)—which are all regular neb of fare for a decorated kitchen. To tiptop it off, you get a etching set (knife and fork)—and, of course, the honing steel, shears, and block.

Wusthof Classic Ikon 22-Piece Cake Knife Set
@ Amazon
This is just about the largest set you can buy in the Classic Ikon line. (OK, there's one larger featuring 26 items.) What I similar near about this set is that you become 2 chef knives and two santokus. It'southward fun to accept lots of options! The official listing: dent knife, two utility knives, staff of life pocketknife and sandwich serrated, 6- and 8-inch chef knives, five- and 7-inch santoku, boning pocketknife, viii-inch granton carver (no fork), and eight steak knives. Plus, the shears, steel, and block.

• • •

Wusthof Steak Pocketknife Sets—Recommendations

I must admit, I'grand not a huge fan of paying a premium for steak knives. Most of us don't apply them often enough for their sharpitude to exist a major issue. They simply need to look squeamish and cutting reasonably well. Thus, in this i instance, I'm not a stickler about recommending simply the premium Wusthof forged lines (Classic, Ikon, Grand Prix) for a steak knife set.

Below is a sampling of sets that cover a range of blade quality besides as style, fit, and terminate. In my stance, any ane of them could do the job. Priced from $55 to $375.

Wusthof Stainless-Steel Steak Knives, Set of 6
@ Amazon
Set of 8, with Wooden Case
@ Sur La Tabular array / Amazon
Rave reviews, best value, serrated bract. And, unlike everything else Wusthof-ian, they're fabricated in Prc. All the sites that sell these say they're forged, which doesn't make sense. I'one thousand sure they're stamped, but it's been hard to verify. So what? They're only steak knives :)

Wusthof Gourmet Steak Knives, Set up of 6 & Storage Block
@ Sur La Tabular array / Amazon
The Gourmet line is stamped, not forged. Rave reviews equally well.

Wusthof Archetype Steak Knives, Set of 4
@ Sur La Table / Amazon
Forged . . . and you pay for it.

• • •

Wusthof Wrap-Up

Promise you've had a successful tour through the world of Wusthof! I've tried to requite you lot a roadmap that you can return to again and once again when you're feeling lost. Don't worry if at the moment information technology all feels similar a blur. Just call back this one, most important, matter—stick to the forged lines. That'south where Wusthof'due south reputation lies.

halestwel1985.blogspot.com

Source: https://kitchenknifeguru.com/wusthof-knives-a-buyers-guide/

Share this post