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.
Wonderful knife ~ perfectly balanced, great size. Chops, slices, minces... Good knife for a new cook. Multi-purpose. I want more!!!
Great balanced knife. I haad always been told that the 8" Chef's knife was the kitchen staple, but I am really glad I went with the 6". It is the perfect size for me. I can't believe the ease of use. It seems like a lot of money, but trust me, it's a worthwhile investment.
Perfect for my needs, and my wife will finally wield a real knife instead of a steak knife. Blade holds and edge like a champ, just as you would expect from this mfg.
I have small hands and I love this knife! It is so sharp and easy to handle.
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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.