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5-in. Classic Fork Tip Tomato Knife by Wusthof
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- $90.00 $69.95
8-in. Classic Panini Knife by Wusthof
Superior quality lets you slice cleanly and effortlessly through crisp, crusty bread, thick paninis, and even tomatoes and meats. The wavy, serrated edge of this knife gives it just the right tooth to...; See complete description »
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Superior quality lets you slice cleanly and effortlessly through crisp, crusty bread, thick paninis, and even tomatoes and meats. The wavy, serrated edge of this knife gives it just the right tooth to slice smoothly through baguettes, French bread, meats and veggies, creating a clean cut and elegant sandwich presentation. The offset handle, with its ample knuckle clearance, allows you to cut all the way down to the cutting board.
Features:
Astonishing and well-though out design
Offset handle provides ample clearance between the knuckles and the cutting board when cutting sandwiches or slicing breads
Razor-sharp hardened stainless-steel wavy edge for cleaner cuts without tearing bread
Precision forged from a single blank of steel with full tang
Beautifully balanced for superior control
Right- or left-handed use
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.
Features:
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.
