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This knife is produced by one of the most respected cutlery manufacturers in the world. Made of high carbon stainless-steel, it will not stain, pit or rust and will hold its edge. The metal used to construct the blade extends to the back of the handle which gives the knife perfect balance. The bolster which is the point that rests between your fingers and the blade is smooth and comfortable which makes this knife a pleasure to use when dicing, slicing and mincing. 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...../ Wusthof Classic 8-Inch Cook's Knife / Wusthof KnivesWusthof Classic 8-Inch Cook's Knife
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Wusthof Classic 8-Inch Cook's Knife
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Customer Review :
Buy once, keep a lifetime : Wusthof Classic 8-Inch Cook's Knife
Let me begin by saying that i cook professionally. I am the Sous-Chef of a Fine dining Gastro-Pub specializing in Southern American Cuisine. I switched from Henckel Pro-S knives to Wusthof Classic knives 2 years ago, and was immediately happy with my decision. While all the steel in Solingnen comes from the same production facility and is the basis for Henckel, Wusthof, and Messermeister knives, the major difference is in the blade and handle design. My old Henckels, while comparable to the Wusthofs, had blocky handles that, after a 17 hour shift, I found to be quite uncomfortable. The Wusthofs are far more comfortbale, with better weight distribution, and the whole knive has a very aero-dynamic look and feel to it that can't really be understood until you julienne a 50lb bag of onions or brunoise a 6th pan of golden bell peppers. This knife will make any professional cook happy.
Like any knife, it will loose its factory edge after a few days (or hours, if you work in a prep-intensive kitchen like i do) of use. This knife is worthless without a steel, and i've found that after about a dozen proper passes over a diamond or sharpening steel (not a honing steel, so use a flat one, not a round one for all you home cooks out there) the knife can be returned to a state just short of its factory edge, which is practically unheard of with most knives. So if this is your first, or only knife, BUY A STEEL. And not jsut any steel, buy the Wusthof steel for this series (or if you want to get technical, any steel that has a higher rating on the Moh's Hardness scale than the knife does).
The one drawback I have found with this entire series of knives (i had 12 different wusthof classics) is that the polypropelene handles are prone to cracking after about a year of use. This can be due to heat, stress, dropping (i know some of you gasped at the thought, but in a fast-paced kitchen it happens) or other things, but after a time the handle will completely shatter. This happened first to my Santouku to the point that the knife was no longer usable. 5 of my other knives have hairline fractures running throught the handles. Recently, while opening a new concept in South Park, Charlotte, NC, my handle literally fell apart while i was using it. The blade and tange were still fine and i was able to glue the handle back together, but this knife will be retire to home-use only. 2 years is a long time for a professional knife, but part of me still expected more. I am unsure if Wusthof knives come with a factory or lifetime warranty, but be aware that handle fracture or shattering is a possibility after extended use. This also why i gave these knives a 4 instead of a 5.
In summary, these knives rock and beat out the competiton by a longshot. Better than japanese brands (MAC, Misono, Kikuichi, Global) by far a a straight-up workhorse for its durability and ability ot keep and hold an edge. After about a year of heavy professional grade use, however, look at replacing or upgrading as handle fracture could lead to the handle shattering. All around spectacular knife.
IF YOU ARE A HOMECOOK ONLY: Buy this knife. It will be the only one you ever need.
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This set supplies a cook with a variety of cutting edges and a solid hardwood block to store them in. The set consists of an 8-inch chef's knife, a 5-inch hollow-edge santoku, a 5-inch serrated utility knife, and a 3-inch paring knife. A 9-inch sharpening steel keeps their edges in order, and a pair of kitchen shears to snip herbs, flowers, or string is also included. Everything stores neatly in the attractive natural hardwood block. Classic three-rivet handles distinguish Pro S from Henckels's other quality knives. That makes Pro S handles heavier and knives less weight-forward. Handles are also smaller, which those with small hands might appreciate. Except for fully forged blades less than 6 inches long, such as the paring and utility knives in this set, the blades and bolsters of Henckels's first-rate cutlery lines are formed by a high-tech welding process that combines three high-carbon, stainless-steel types into what appears to be a single piece so a knife's parts have distinct, desirable characteristics. All pieces in the set carry a lifetime warranty against defects.--Fred Brack
