Wüsthof''s Classic Chef's Knife is the work horse of the kitchen, or the essential kitchen knife. The Chef's knife is an indispensable all-purpose kitchen knife that can be used for chopping, mincing, slicing and dicing. Due to the weight and balance of the knife, it is also perfect for heavy duty work such as cutting thicker vegetables and meats.The Wusthof 8’’ Classic Chef Knife is a quality all-around product that checks all of the boxes when it comes to what you need in a good chef knife. Wusthof has used high-carbon stainless steel to create the blade for this knife, which has been triple riveted to the handle to ensure durability and a stable feel while cutting. The knife will feel heavy in your hand, which is a great thing as it makes it easy to move the blade through a variety of foods. You can clean this knife in the dishwasher if you would like, although hand washer is usually preferred.
Wusthof is proud to back this knife with a lifetime guarantee as a testament to the quality that has been put into this product. Once you try out this Classic Chef Knife for yourself you will see why so many professional and amateur chefs trust the Wusthof brand name.
Precision-forged from a single piece of an exclusive high-carbon stainless steel that resists stains and corrosion.
Precise Edge Technology
Wüsthof's Precision Edge Technology (PEtec) ensures a 20% sharper blade with twice the edge retention.
Triple Riveted Handle
Full tang is triple riveted to the polymer handle for exceptional durability and seamless, completely hygienic fit.
|Product Length||8 inch|
Everyday Use and still my favorite - This is my go to knife when I reach in my bag when I get to work in the morning. I've had this for nearly 5 years, and It's been through more carrots, celery, and onions than Farmer John himself. I've droped it countless times, butchered whole chickens, cleaned strip loins, skinned salmon filets, you name it, i've used this knife for it. It truely is a workhorse. It takes to a steel and hones right up. And when it comes time to use a whetstone, the edge comes back after a quick working over. I own both Shun and Wustoff. While my shun knives are babied, they still show chips and knicks in the blade. While this knife is going on half a decade, and is beaten on daily, it still has a smooth razor sharp edge. Great knife and great value.