Grand Prix II Chef's Knife (6-in.) by Wusthof
Every cook, seasoned or beginner, needs a good chef's knife. This 6-in. tool makes the most of prep work and is more comfortable for holding when slicing smaller fruits and vegetables. Each Grand Prix II knife is precision forged of a single blank of high carbon stainless steel, skillfully honed by ... See complete description »
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Every cook, seasoned or beginner, needs a good chef's knife. This 6-in. tool makes the most of prep work and is more comfortable for holding when slicing smaller fruits and vegetables. Each Grand Prix II knife is precision forged of a single blank of high carbon stainless steel, skillfully honed by hand twice. The perfectly balanced tool features molded handles that are slip resistant and completely hygienic. An update to the original line, the Wusthof Grand Prix II knives offer more ergonomically designed handles combined with the high quality and contemporary good looks chef's desire.
I have several good knifes that I use regularly. But this one quickly became my favorite. First, and foremost, it came with an excellent cutting edge. It is razor sharp and is holding it's edge very well. It also has a great point unlike some of my others. The balance is also excellent and feels very comfortable in the hand.
I would highly recommend this knife, and it is worth paying a bit more for a quality for true quality.
Very good quality, would recommend to others.
I have an 8" Chef's knife by Wustof which I used for most of my chopping before buying this 6" version. The 6" is now my most used knife. Small enough to easily work with for chopping, dicing, mincing yet big enough to be able to chop somewhat large quantities of food with ease. Great weight, good handle, maintains a sharp edge.
I have a collection of Wusthof Knives. After years of cheap knives, these have served me well for at least a decade. As a housewarming gift for my daughter, I bought her one each of my 5 favorite knives.
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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.