Classic Cook's Knife (6-in.) by Wusthof
Prized possessions of professional chefs, Wusthof knives are an invaluable asset of any kitchen. Every element of this renowned cutlery contributes to its precision and ease of use. In Solingen, Germany, each piece is hand-forged in 38 manufacturing steps by skilled craftsmen. The high-carbon stai... See complete description »
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Prized possessions of professional chefs, Wusthof knives are an invaluable asset of any kitchen. Every element of this renowned cutlery contributes to its precision and ease of use. In Solingen, Germany, each piece is hand-forged in 38 manufacturing steps by skilled craftsmen. The high-carbon stainless steel blades are hardened to maintain a sharp edge and full tangs provide perfect balance with riveted, high-impact composition handles.
Wusthof's newest state of the art technology incorporates a new computer controlled method for putting the edge on Classic knives. This technology allows for an exacting edge from the tip of the knife down to the heel of the knife. With this newer precision, the knives are made sharper to 14 degrees per side for a total of 28 degrees. The knives are now sharper and this refinement increases the sharpness retention because exacting angles and edges last longer than edges sharpened by hand. The result is a knife that is 30% sharper and the ICP (Initial Cutting Performance) lasts twice as long.
Bought this knife for my hubby for Christmas. Got him the 8" version last year and it's still very sharp. These knives are AWESOME!
Well balanced and good construction. Factory sharp was not as sharp as we would have liked. May have to sharpen yourself.
I especially like the 6 inch chef knife. I find it a better size than the 8 inch one.
I have small hands and I love this knife! It is so sharp and easy to handle.
Been very pleased with these knives. They are easy to put a fine edge back on by just using the honing tool. The Wuesthof knife sharpener is also great, except for the shears I bought. I ruined the serrated edge on them trying to sharpen them on the shear/scissors sharpener portion of the knife sharpener... Must have not read the instructions ore something...still gotta write them about that one.
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Here's a trick to remember the next time you're cooking with something leafy like cilantro: to quickly separate the leaves from the stems, hold the stems in one hand and shave the leaves off with a super-sharp chef's knife.