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8-in. Classic Cook's Knife by Wusthof
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- $150.00 $129.95
Rating Snapshot (5
ratings)
10-in. Classic Cook's Knife by Wusthof
Burt Wolf, award-winning and highly-respected journalist, has tested and approves this product. Following are his comments. This is an exceptional knife one that many professionals are pleased to own...; See complete description »
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Often Bought With This Item
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Price for both:
$189.94
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Burt Wolf, award-winning and highly-respected journalist, has tested and approves this product. Following are his comments.
This is an exceptional knife one that many professionals are pleased to own. It's 10” gently-bowed cutting edge supplies enough razor-sharp surface to make short work of mincing herbs or julienning carrots while its heft provides ample power for quartering chickens or halving lobsters. 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. It's visible tang, like a Formula One's spoiler, ensures a beautiful balance.
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.
This is an exceptional knife one that many professionals are pleased to own. It's 10” gently-bowed cutting edge supplies enough razor-sharp surface to make short work of mincing herbs or julienning carrots while its heft provides ample power for quartering chickens or halving lobsters. 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. It's visible tang, like a Formula One's spoiler, ensures a beautiful balance.
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.
Customer Reviews
Recommended By 100% of Reviewers
Rated a "Good Value" By 90% of Reviewers
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by Elizabeth, LA
May 26, 2012
Great knife. Glad I got the 10 inch length. Sharp & easy to handle.
0 of 0 users found this helpful. Was it helpful to you? Yes | No Report Violation »a little pricey
by molly, IL
December 27, 2010
the nicest knife weve ever ownd hands down
2 of 2 users found this helpful. Was it helpful to you? Yes | No Report Violation »
by Robert, MA
October 26, 2010
I am enjoying the weight and feel of this knife very much, I have had other German knives in the past and and found them too heavy and hard. With 34 years in restaurant kitchens I put many hours on my knives, and am looking forward to many years of service from this knife.
3 of 4 users found this helpful. Was it helpful to you? Yes | No Report Violation »
by Reynolds, TX
November 9, 2008
Well-balanced and stays sharp much longer (especially with my Chef's Choice knife sharpener).
5 of 6 users found this helpful. Was it helpful to you? Yes | No Report Violation »8
by Suzanne, NC
February 8, 2007
My son recommended I choose the longer blade and it was great advice as it gives more leverage when slicing harder vegetables and covers more area when rolling/chopping items.
25 of 30 users found this helpful. Was it helpful to you? Yes | No Report Violation »
