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Wusthof Knives — a Buyer’s Guide

Wusthof Ikon Blackwood chef knife, 6-inch

Last updated 03.23.23 — Wusthof knives are one of the most well-known and trusted in the kitchen-knife universe. Enter any kitchen supply store from Macy’s to Sur La Table and you will see the name “Wusthof” dancing out of the glassed-in wall cabinets. Peek into any professional kitchen of note, and odds are, you will see someone slicing a julienne with a Wusthof Classic—one of the best chef knives you can buy.

Manufactured in Solingen, Germany, since 1814, Wusthof knives (along with the other major German maker, Zwilling-Henckels) have all but dominated sales of kitchen knives around the world for the past 50 years. And there is good reason (other than smart marketing)—they are well-made with a very high nod to quality.

Of course, it also doesn’t hurt that the company is run by Viola and Harald Wüsthof, seventh generation of the same Wusthof family that founded the company 200 years ago!

All this said, there is one very important caveat to be made: Wusthof makes quite a few lines/models of knives. And if you desire to benefit the most from what the brand offers, you should stick to the forged lines (as opposed to the stamped/laser-cut) and be fully aware as to what those lines are.

BUYER’S GUIDE If you don’t have time for small talk, CLICK HERE to skip down to my recommended Wusthof knives.

Wusthof Knives—Forged and Stamped Lines

FORGED KNIVES

ClassicLooks like it sounds, with a triple-riveted polypropylene handle that feels like wood.
Classic IkonCurvy, ergonomic polypropylene handle that feels woody as well.
Classic Ikon CremeSame Classic Ikon design, but creme-colored handle instead of black.
Ikon (Blackwood)Original African blackwood handle design—not only feels like, but is wood.
AmiciMajor new design with olivewood handle; very similar to the old Epicure, but improved.
CrafterNew! Similar to Anniversary Edition; classic look, smoked oak handle with brass rivets.
PerformerNew! Coated blade, Darth Vader look; ergonomic handle with honeycomb grip.
AeonLimited edition. Coated blade with bog oak handle; only three knives in entire line.
CulinarCurvy, pure stainless steel handle.
EpicureCustom-designed for Sur La Table—appears to be discontinued.
Gran Prix IIModern molded polypropylene handle and looks and feels like it; probably discontinued.


STAMPED (LASER CUT) KNIVES

GourmetLooks like a Classic, but it’s not.
Urban FarmerNew! Playful style with dark beechwood handles.
ProLight and thin like a Victorinox. Discontinued?

Again—Wusthof’s forged knives are what I recommend and will concentrate on in this article. So, unless otherwise noted, I am always talking about their forged knives.

Are you with me?

FORGED VS. STAMPED A forged knife is made from steel that has been heated and hammered and heated and hammered some more, so as to realign its molecular structure and make it stronger and more resilient. While a stamped knife is literally stamped out of a roll of steel and thus lacks this strengthening process. With modern manufacturing techniques the lines have now blurred. But in the case of Wusthof, their forged knives are higher quality and should stay sharp longer.

Wusthof Knives—How They’re Made

Wusthof knives all use the same X50CrMoV15 stainless steel—with molybdenum and vanadium added to enhance their hardness, durability, and resistance to corrosion. There is nothing out of the ordinary about this steel, but it’s tough and definitely won’t rust. Each knife is drop forged from a single billet of steel, the blade and handle one solid piece, thus they are all full-tang (one piece of steel from the tip to the heel).

The knives are heat-treated to a Rockwell hardness of 58 which is the norm for German-style knives. Finally, employing Wusthof’s Ptec sharpening system, they are all sharpened to an angle of 14 degrees per side (with a few notable exceptions). This is much sharper than what German-style knives used to be sharpened at (around 22 degrees) and shows the influence of the Japanese invasion.

Wusthof factory heat treatment oven
(Above: Future blades emerging from heat treatment at the Wusthof factory in Solingen.)

What’s important to remember about Wusthof knives is that all the various lines (forged, that is) share the same manufacturing process, the same forged blade at their core. But they are customized into a spread of styles that distinguish themselves from each other by their handles and their balance and feel.

So if you’re in the mood to splurge and spend $300 on an Ikon chef knife with a African blackwood handle (a gorgeous knife), please understand that the extra money you’re spending is going to the handle and the feel, not to the engineering of the blade. And understand that a Wusthof Classic chef’s (which costs significantly less) should slice through a carrot just as effortlessly as the Ikon Blackwood, hold it’s edge just as well, and have just as long a life cycle. The same is true for the Classic Ikon, the Performer, et al. The blades should all perform similarly. (Below: Blanks that will become Wusthof Classic chef knives.)

Wusthof factory blanks

There is one mild exception to this rule—the Japanese hybrid models (within each line). The santoku, nakiri, and chai dao are all slightly thinner than the corresponding chef knife and are sharpened to 10 degrees per side (instead of 14). This allows them to slide through food with slightly less resistance.

PEtec (PRECISION EDGE TECHNOLOGY) Wusthof’s patented system of high-tech sharpening that guarantees each and every knife leaving the factory floor has been sharpened to their specs. By measuring with lasers and using robots to do the sharpening, the aim is to insure every blade is evenly sharpened from tip to heel and that there is consistency from knife to knife.

For the purpose of this article (and because we’re awash in knives), I’m going to focus on 8-inch chef knives and their Asian-style counterparts. But with each chef knife, I’ll give you a snapshot of what other knives come in that style/collection.

To review: All of these Wusthof knives are forged from the same steel. All are full tang. All are tempered to 58 HRC (Rockwell hardness), and all, except the Asian hybrids, are sharpened to 14 degrees per side.

(Knife prices: Because the prices of many name-brand kitchen knives can fluctuate wildly—sometimes up to 50 percent—please understand my quotes are ballpark.)

Wusthof Classic Chef Knife

BUY NOW $155–200 @ Sur La Table / Amazon
Wusthof Classic chef knife

The original—with a traditional triple-riveted polypropylene handle (but it looks and feels like wood) and a full bolster. Well-balanced and not too heavy. Holding it in your hand, you feel like a pro.

BOLSTER In a traditional forged knife, the bolster is that narrow wedge of steel that separates the handle from the blade. It’s supposed to protect the cook’s fingers from slipping into the cutting edge. Many modern forged knives have minimal bolsters or none at all. For more details, read How to Buy a Great Chef Knife.

Wusthof Classic chef knife, 14-inch
The Classic line boasts the largest collection—roughly 70 types of knives in all (not including accessories like forks). Everything from an ultra-narrow salmon slicer to three cheese knives to a bird’s beak paring knife. And chef knives, Lordy! It sports 8-, 9-, and 10-inchers and, in case you’re cooking for an army, 12- and 14-inchers, too. And, of course, it has a full range of santokus, and a nakiri as well. (Above: An 8-inch chef knife next to a 14-incher at the Wusthof outlet store in Norwalk, CT.)

If all your kitchen knives simply must match (mine don’t), that would be a definitive reason to go with the Classic line. It’s the most comprehensive collection of knives Wusthof manufacturers. As you grow your kitchen knife collection, adding specialty knives, etc., you can rest assured you’ll find it in the Classic series. If you can’t find it in Classic, Wusthof doesn’t make it.

Wusthof Classic Wide Chef Knife

BUY NOW $150–225 @ Sur La Table / Amazon
Wusthof Classic wide chef knifeThis bad boy is a fantastic option for cooks doing some serious slicing. A wider blade can power through large fruits and vegetables (like butternut squash or heads of cabbage) or large quantities (think cubing up pork tenderloins) without being overcome by the food. The Classic wide blades are a 1/4-inch wider than regular blades. So a regular chef’s, at its widest, is 1 3/4 inches, while a wide chef is 2 full inches. (Just don’t forget that the extra width might prevent Big Boy from fitting in the usual slots of your wood block. A small price to pay for the extra chopping power.)

Ikon Series Knives

A contemporary answer to the Classic with a curvy, ergonomic handle. It comes in three versions, each identical, except for the color of (and material in) the handle: 1) Classic Ikon, 2) Classic Ikon Creme, and 3) the Ikon (Blackwood). (Below: Classic Ikon chef knife, hollow edge.)

wusthof classIkon_chef7

The Ikon series totes a half bolster which offers a slightly different balance/feel than the Classic and makes it much easier to sharpen. It also has, what Wusthof calls, a second half-bolster at the very end of the knife where the steel core spreads out to cover the entire butt and which aids greatly in the balance act.

The handle really is something. It not only looks graceful as a deer antler, but fits into your hand (or mine, at least) like a kid-leather glove. This is my favorite Wusthof knife. (Tip: If you can afford it, you might want to spring for the 9-inch chef which, to me, feels even better and more balanced than the 8-inch. The handle is exactly the same size as the 8-inch, so it looks like they designed the handle with the larger knife in mind.)

What’s so cool about the Ikon series is that they’re not only beautiful, but serious tools that you can plan on having in your kitchen for decades.

Wusthof Classic Ikon Chef Knife

BUY NOW $180–200 @ Sur La Table / Amazon
Wusthof Classic Ikon chef knife_2
Black polypropylene handle that (like the Classic) looks and feels like stained/varnished wood. A stylish, yet workhorse, knife. Medium-sized collection: 28 knives, including 9-, 10-inch chef, and 6 1/2-inch santoku.

Wusthof Classic Ikon Creme Chef Knife

BUY NOW $150–180 @ Amazon
Wusthof Classic Ikon Creme chef knife
Ditto the Classic Ikon, but with a creamy-white handle. Kind of Western, no? Harking back to pearl-handled pistols and what not. Small collection, only 17 knives—6-, 8-, 9-inch chef, and 6 1/2-inch santoku.

Wusthof Ikon (Blackwood) Chef Knife

BUY NOW $250–285 @ Amazon
Wusthof Ikon (Blackwood) chef knife
Why the heck, for the sake of clarity, didn’t Wusthof officially name (or rename) this knife the Ikon Blackwood? At any rate. . .this top-of-the-line version comes with a genuine wooden handle made of Grenadilla wood (African blackwood)—one of the hardest woods in the world.

Classy stuff and it’s an eye-catcher in an understated sort of way. And, yes, you can feel the subtle difference of the natural wood in your palm. What’s more, the blades tend to be ever-so-slightly thinner and lighter than the Classic Ikon. I assume it’s for balance, to match the lighter weight of the Grenadilla wood.

This is the knife to buy for that very special person who’s passionate about cooking and appreciates fine things. Medium-to-small collection: 20 knives including a 6-, 8-, 9-inch chef; 5-, 6 1/2-, 7-inch santoku.

BUYER BEWARE Wusthof is such a powerful brand that it does attract knock-offs. Please be aware that the best way to guarantee you’re buying a genuine Wusthof blade is to buy from an Authorized Wusthof Retailer.

Wusthof Amici Chef Knife

BUY NOW $280–300 @ Amazon
Wusthof Amici chef knife
The Amici is one of Wusthof’s newest kitchen knife creations which seems to be cashing in on the olive-wood-in-the-kitchen craze. Nothing wrong with that—who doesn’t have a thing for the swirling grain and golden tones of olive wood?

To my eyes, the design of the Amici seems very close to Wusthof’s old Epicure line (which appears to have been discontinued). The long gentle arch of the spine and handle; the full-sized bolster (to protect your fingers from the blade); the top-exposed tang and two rivets (on the handle); the asymmetrical, organic-shaped grip—all hark back to the Epicure.

It’s a beautiful, artistic design—immaculately finished, no rough edges or gaps. Plus, you can count on a roomy handle (longer than the Classic) with decent knuckle clearance. The olive wood is naked, not oiled or sealed, which gives it a marvellously tactile feel and an excellent grip. But it will require a little TLC—you’ll need to regularly rub in a light coating of mineral oil (as you would with a cutting board) to protect it.

Wusthof Amici chef knife handle

One major improvement over the Epicure—the Amici is perfectly balanced. Hurray! It’s also a bit lighter—and lighter than the Wusthof Classic chef and the Classic Ikon as well (the Ikon weighing 1.5 ounces more).

There is only one big negative—you guessed it—the price! No way around it, Amici is one expensive chef knife. And please be crystal clear that the steel and the cutting performance will be exactly like the Wusthof Classic and the Classic Ikon. Period.

Oh, because of the price point, the factory might spend an extra minute or two on quality control to guarantee the edge comes perfectly sharpened. (Mine was unusually sharp for a German knife, more like your average Japanese.) But, other than that—exactly the same as the other knives above. You’re spending an extra $100-plus for the beauty of the design and an olive wood handle. Viva l’Italia!

Wusthof Amici kitchen knife line
Small collection: 7 knives total including an 8-inch bread knife, 6- and 8-inch chef knives, 7-inch santoku, serrated sandwich blade, a utility and a paring.

Wusthof Crafter Chef Knife

BUY NOW $255–275 @ Amazon
Wusthof Crafter chef knife
You can trace the Crafter’s vintage vibe—dark wood handle, brass rivets—back to Wusthof’s Anniversary Limited Edition set issued a few years ago (see further down the page). Except the carbon steel has morphed into Wusthof’s more standard stainless, and the handles have evolved from rosewood to smoked oak.

It’s still a handsome look and a heck of a lot easier to maintain than having to regularly oil a carbon steel blade in order to stave off rust. So, there! Small collection: 8 knives including a 6-, 8-inch chef; 7-inch santoku, 2 bread knives, 2 utility knives, and a paring.

Wusthof Performer Chef Knife

BUY NOW $350-375 @ Amazon
Wusthof Performer chef knife
Wusthof leans to the dark side with this bad-ass concoction designed for Darth Vader devotees when they want to impress (or scare the crap out of) their frinds at the grill station. Everything about it screams bold—from the total black of both blade and handle, to the huge, ballsy Wusthof logo (trident in circle) seared into the back side of the blade.

Salient facts. . .
1) DLC (Diamond-Like Carbon) coated blade offers strength and durability—extra protection from water, tomato juice, getting scratched, etc. Although. . .with German steel at HRC 58, you’re already tough as nails. And I do have concerns about how this DLC coating (Rockwell hardness 104—almost twice that of the steel in the actual blade) will handle serious sharpening. Especially if whoever’s doing the sharpening, desires to improve on the factory bevel.

2) Ergonomic, high-tech, honeycomb handle: Supposedly, grips like a mother, and guarantees the knife won’t scoot out of your olive-oil-coated fingers when you least expect. Niffy!

Hey, don’t count me out—it speaks to the tough-guy in us all. Of course, then there’s the price tag. Small collection, only 5 knives: 9-inch bread, 6-, 8-inch chef; 7-inch santoku, and paring.

Wusthof Culinar chef knife

Wusthof Culinar Chef Knife

BUY NOW $165–180 @ Amazon
Honestly? I just don’t get this knife. Why would I want a cutting/slicing tool with a handle made of polished steel so smooth (without a single gripping texture) that at any moment it might slither out of my fingers like a Brook trout? True, it’s a sleek, contemporary design—like a Classic Ikon with a handle that’s morphed from polypropylene to steel. But can you imagine cutting up an avocado with it? No fun at all.

However . . . if smooth steel handles are your thang, rest assured the blade will have the exact same quality as all the other Wusthof forged knives. Medium-small collection: 20 knives; 6-, 8-, 9-, 10-inch chef knives, plus santokus.

Wusthof Double-Serrated Bread Knife

Wusthof Classic: BUY NOW $125–150 @ Sur La Table / Amazon
Wusthof Classic Ikon: BUY NOW $160–200 @ Sur La Table / Amazon
Double-serrated might sound like a gimmick, but it’s not. The cutting edge of this bread knife has larger serrations and then smaller ones within the larger ones which adds up to one smokin’ bread knife. If you are sick and tired of your bread knife sliding off crusty peasant bread loafs, or smooshing down baguettes before actually carving into them, your time has come. This knife is meant for you. Even angel food cake! (So the promo goes.)

Wusthof Classic double-serrated bread knifeWhen I visited the Wusthof outlet store for the first time last spring, my Wusthof guide raved about this knife. I didn’t let on, but went, “eh” inside. But as I shopped for other flashier items, I mulled it over and gradually realized it was a brilliant idea and a powerful tool. So I put it in my shopping basket, along with too many other cool knives that my heart wanted but my wallet didn’t, and, unfortunately, it didn’t make the cut.

When I got home that night and whipped out one our bread knives to slice up a warmed-up ciabatta loaf, and could feel the edge barely grip the crust as I gingerly sawed, trying not to smush it down to nothing, I realized I’D MADE THE WRONG DECISION. But it’s on my calendar to return to the next major outlet sale and NOT LEAVE WITHOUT IT. [Update: I did eventually nab this knife. And after five years and counting, it still, cleanly, slices through croissants without crushing them!]

If you eat any kind of baked items on a regular basis that need to be hand sliced—this bread knife will make you smile and keep on smiling.

• • •

Wusthof Japanese-Style Knives—Recommended Models

Although I’ve already touched on these Japanese-style knives above (in my encapsulations of collections), I think it’s important to spotlight them because they are so terribly useful. Many home cooks are discovering they prefer the slightly reduced length and weight of this style of knife versus the traditional Western chef knife.

Wusthof’s Japanese-style knives generally come in two sizes—5-inch and 7-inch. I recommend the 7-inch because it’s closest to an 8-inch chef and can handle most kitchen tasks. For me, a 5-inch is a bit too small to be my go-to knife. But if small works for you, then you’ve got options.

As the chef knives above, all the blades are forged, full tang, and pass through the same rigorous manufacturing process—the only difference being they are 1) slightly thinner, and 2) sharpened at a 10-degree angle instead of 14. What does that add up to? Improved sharpitude, these babies can slice!

Wusthof Classic Ikon Santoku, 7-inch

BUY NOW $160–200 @ Sur La Table / Amazon
Wusthof Classic Ikon santoku
I’ve featured this wicked beauty for years as one of my favorites in my article: Best Knives—Six Recommendations. So all I can do is gush. It’s nimble, it’s sharp, it’s sexy, and it’s got that wonderfully comfy Ikon handle. It’s the babe of my kitchen. It can slice through melons, split an avocado, and chop up oregano. If you’re looking for a slimmed down go-to knife for your kitchen, you will never regret buying it.

It comes in the Classic line as well (with a different handle, of course). And if you need a paring knife and can’t resist a deal, you should consider the Asian two-knife set. You get the santoku along with a 3-inch, straight-edge paring knife for around $40 less than buying them separately.

SANTOKU (sahib-TOH-koo) KNIFE Santoku in Japanese translates as “three virtues” or “three uses.” Traditionally, Japanese knives were highly specialized, each designed for a specific task (slicing sushi, dicing carrots, etc.). But the santoku blade was invented for a variety of tasks—cutting, chopping, mincing—most everything done with a chef knife in the West.

Wusthof Classic Chai Dao (Hollow Edge), 7-inch

BUY NOW $120–140 @ Amazon
Wusthof Classic chai dao (hollow edge), 7-inch
Strictly speaking, the chai dao is Chinese, not Japanese, but let’s not mince cultures. Santokus and Japanese-Asian-style blades come in a range of shapes—some pointier, some longer or wider than others. But the most important distinguishing factor of this blade, versus your average santoku, is the smooth, round curve of the cutting edge. This allows you, without lifting, to rock it back and forth when you dice veggies. (In Chinese “chai dao” means vegetable knife.) Which can save hand and arm energy. It’s a technique that needs to be practiced, assimilated—and, I must admit, I’m still assimilating.

Regardless—the other thing I love about this knife (and santokus in general) is the “scoopability factor.” You know, the way you can use the wide blade to scoop up what you you’ve just chopped and toss it in the pot. This baby’s got a high scoopability factor—3/8” wider (or taller) than the Ikon santoku above.

If you’d like to save $30 and don’t care about the scalloped edge (it only comes into play when you’re pull-cutting through something thick anyway), buy the model that’s not “hollow edge.”

Wusthof Amici Santoku, 7-inch

BUY NOW $280–300 @ Sur La Table / Amazon
Wusthof Amici santoku

Although billed as a santoku, if you compare the shape and width of the Amici santoku’s blade to the chai dao above, it’s pretty similar. The main distinction would be a straighter cutting edge. And it has a wonderful scoopability factor, too—all good things.

Compared to the Classic Ikon santoku (see above), you’re getting seriously more blade—mainly in the width—along with a chunkier handle. If you desire a svelte, agile santoku, this is not the one for you.

On the other hand, next to the Amici chef knife, this santoku is lighter (by an ounce) and more compact. Yet it carries the same amount of cutting power. At the heel, the blade is a full half-inch wider than the chef, and it retains most of that width all the way down to the tip. Thus, even though the Amici santoku is, technically, an inch shorter than the chef, it should be able to handle the same amount of food prep.

So if you were looking for a more agile go-to blade, but didn’t want to sacrifice your ability to speed chop a stack of zucchinis, this santoku might be a way go.

Performance-wise this knife is extremely promising. Mine came from the factory uber-sharp (sharper than the Amici chef). And although the thickness of the blade at the spine is rather German (i.e. on the thicker side), by the time you reach the cutting edge the metal slims down to Japanese thin.

Like the Amici chef, the olive-wood handle is comfy, the balance perfect (better balanced than the Classic Ikon santoku), and the finishing impeccable. But it does carry the same lofty price tag. If you’re looking for beauty and performance, there are better values to be had. (Miyabi comes to mind, but most of their knives are made with Japanese steel.) Otherwise—if you’re seeking a Western-Japanese hybrid, hewn from German steel with Mediterranean style—the Amici santoku is highly worth investigating.

Wusthof Classic nakiriWusthof Classic Nakiri, 7-inch

BUY NOW $150–170
@ Amazon / Sur La Table

The Classic Nakiri has gotten raves on Amazon and near to nil negative reviews—which is rare nowadays with so many opinions out there. So, it definitely has something to say for itself.

I own this blade myself and find my hand reaching for it often for small, everyday tasks. Like cutting up a pickle for lunch—and then the sandwich I’ve just assembled. Stuff like that. I think the fact it’s compact and lacks a sharp point (nothing to dodge) is what makes it so companionable. Although it’s also great for typical meal-prep tasks like chopping up onions (preferably not too large) or quartering a cantaloupe.

The blade is two inches wide which makes it wider than the Classic Ikon santoku (1 3/4”), but a touch narrower than the chai dao at it’s widest. (To give you some perspective—your average 8-inch chef knife is 1 3/4” wide at the heel.)

What’s nice about this size is that, although it’s wider than a standard chefs, it’s not as wide and cumbersome as a traditional Chinese cleaver. So, you can chop and scoop without banging into things or catching yourself with the edge of the blade. Plus, it’s got a rounded tip which, again, makes it a touch safer.

This is the ideal knife for someone who does a whole lot of chopping and dicing in the kitchen, but not humongous quantities. And, look out—you might get hooked! Many of the Amazon reviewers have been converted to using the nakiri for almost everything they do.

JAPANESE CHEF KNIVES For more of the skinny on Japanese chef knives, please visit Best Japanese Chef Knives — Six Recommendations.

• • •

Wusthof Knife Sets and Knife Block Sets—Recommendations

Kitchen knife sets are always tricky because it’s nearly impossible to get exactly the knives you want. You invariably get a knife (or honing steel or kitchen shears) you don’t really need—the 6-inch utility knife being the classic culprit. (Although after 20 years of neglect, I’ve finally found a couple of uses for mine. Woo-hoo!)

Nonetheless, a knife set can serve the purpose of jump-starting your kitchen with a bevy of blades without having to go through an exhausting series of buying decisions. And it can also make quite a splash as a gift. So sets have their place. (Please note: If your knife set does not come with a block, you should buy one, or a knife storage drawer, or at least some knife covers. Protect those edges!) (Below: Wusthof Classic Ikon 7-piece block set.)

Wusthof Classic Ikon 7-piece knife block set

Here’s the roadmap: First, I’m going to divide the knife collections into three basic categories: 1) two-piece chef and paring knife sets, 2) medium-sized sets, and 3) full-sized sets. Then, within each category, I’ll focus on the six Wusthof knife lines I’ve recommended above, touching on sets/blocks worth considering, and drawing some distinctions.

Oh, one other important detail. Just because a Wusthof knife set isn’t in this listing, doesn’t mean I wouldn’t recommend it. This is not a definitive list, just a sampling of sets to consider with some useful guidelines.

On your mark, get set, go!

THE CORE THREE A bare-bones kitchen can get by with just three essential knives. Curious? Check out How Many Knives Do You Really Need?

Wusthof Chef and Paring Knife Sets

This is my favorite type of knife set to recommend because you get two out of the three core knives every kitchen should have—a chef and a paring knife. Pure muscle, no fat.

The sets below feature an 8-inch chef and a 3 1/2-paring knife. An 8-inch chef knife is the standard for home kitchens and there’s a reason why—it’s big, but not too big. These sets run from around $225 to $290. There are cheaper chef-paring knife sets that feature 6-inch chef knives. But unless you know for sure you want a shorter chefs, I don’t recommend them. (Below: Wusthof Classic 2-piece starter set.)

Wusthof Classic 2-piece set

Wusthof Classic 2-Piece Starter Knife Set
@ Amazon / Sur La Table

As I’ve already mentioned, santoku knives (and the other Japanese models I recommend) can stand-in for traditional chef knives. The size I recommend (comparable to an 8-inch chefs) is a 7-inch blade. And that’s the size that comes with the sets below.

Wusthof Classic Ikon 2-Piece Asian Santoku and Paring Knife Set
@ Amazon

Wusthof Classic 2-Piece Asian Santoku and Paring Knife Set
@ Amazon
(Below: the Classic 2-piece Asian santoku and paring knife set.)
Wusthof Classic 2-piece Asian set
For those who already own an 8-inch chef and are adding on, or are certain they want a smaller chef knife, here’s a set with a 6-inch chef:

Wusthof Classic Ikon 2-piece Knife Set (6-inch chef)
@ Amazon / Sur La Table

Wusthof 200th Anniversary,
Limited Edition, 2-piece Knife Set

@ Amazon
In celebration of 200 years of knife making (since 1814), Wusthof issued a limited edition 2-piece set in a vintage style circa 1920. Wusthof’s way of making whoopee.

Wusthof Anniversary 2-piece set handlesThe handles are real wood, rosewood to be exact, the rivets are brass, and the blades, and this the most important part, are forged from carbon steel—not high-carbon stainless. Carbon steel is what most knives were made of before the stainless revolution. This sets these knives apart from all the other forged knives I’ve covered in this article and here’s why: 1) carbon steel is harder (HRC 59) than high-carbon stainless and will take a sharper edge and stay sharp longer; 2) unlike stainless, carbon steel corrodes and is susceptible to rust if you do not keep it dry after using. It will also gradually develop a dull patina that will give it a cool, vintage look. (The set comes with a little bottle of oil you should use to protect them.)

Wusthof Anniversary 2-piece knife set
Excuse me while I effuse, but these are seriously beautiful knives. Well-conceived and painstakingly executed. I think I like the feel of this chef knife even better than the Classic Ikon—something about the balance and the natural wood. Please be aware that it’s a 9-inch chef and a 4-inch parer, but don’t let that extra inch on the chef scare you. The blade’s so light and nimble in the hand, you’ll hardly be aware.

Wusthof Medium-Size Knife Sets

If you need the core knives for a home kitchen and you want them all to look alike and fit in their own block—this is the type of set you’re looking for. Most often it will come in the same configuration: paring, chef, bread, utility, shears, honing steel, block. You can often find different types of wood for the block, Acacia being my personal fave. These sets range from around $495 to $900.(Below: Wusthof Amici 6-piece knife block set)

Wusthof Amici Olivewood set of six
Wusthof Amici 6-piece Knife Block Set
@ Amazon
Core three, plus santoku (yay!), and a serrated sandwich knife—which I think is much more useful than a utility knife. And the handsome Italian cowhide leather block. Bought separately, these would all add up to $100–200 more.

Wusthof Classic 7-piece Knife Block Set
@ Amazon

with Acacia Slim Block
@ Amazon

The slim design and Acacia block might be worth paying extra for—it is a beauty. And not as massive.

Wusthof Classic Ikon 8-piece Knife Block Set (also with a Walnut block)
@ Sur La Table / Amazon
same in Classic Ikon Creme (with slim block)
@ Amazon

Wusthof Ikon (Blackwood) 7-piece Knife Block Set
@ Amazon

Beautiful, top-of-the-line set. Four knives: 3 1/2-inch paring, 6-inch utility, 8-inch bread, 8-inch chef—and shears, honing steel, block.

HONING STEELS I am not crazy about the honing steels that come with most knife sets. They are usually made of a ridged steel that is tougher on your knives’ edges than is necessary. I recommend using a ceramic hone—for more info see my article What’s a Honing Steel?

Wusthof Large-Size Knife Sets

These jumbo knife sets define “pricy” and are a bit over the top. One of the main elements bumping up the price are the steak knives. Those who really really crave forged, high-quality steak knives along with their kitchen knives will need to pony up.

Steak knives aside—if you’ve got the budget, enjoy cooking, and have more than one chef in your kitchen (like our house), you’ll probably find the extra blades come in handy. Especially on special occasions and crunch cooking times like holidays and big dinner parties. These big-boy sets run from (take a big breath) $1,000 to $2,500. (Below: Wusthof Classic 36-piece knife block set.)

Wusthof Classic 36-piece knife block set
Wusthof Classic 36-piece Knife Block Set
@ Amazon

This puppy’s in a league of it’s own. I can’t imagine ever needing another knife to do anything. Multiple paring knives, multiple chef knives and santoku knives, multiple carving knives, a cleaver, the list goes on and on, and, of course, for good measure, a couple of those really weird-looking cheese knives.

Wusthof Classic Ikon 22-piece Block Knife Set
@ Amazon

This is just about the largest set you can buy in the Classic Ikon line. (OK, there’s one larger featuring 26 items.) What I like most about this set is that you get two chef knives and two santokus. It’s fun to have lots of options! The official list: paring knife, two utility knives, bread knife and sandwich serrated, 6- and 8-inch chef knives, 5- and 7-inch santoku, boning knife, 8-inch granton carver (no fork), and eight steak knives. Plus, the shears, steel, and block.

• • •

Wusthof Steak Knife Sets—Recommendations

I must admit, I’m not a huge fan of paying a premium for steak knives. Most of us don’t use them often enough for their sharpitude to be a major issue. They just need to look nice and cut reasonably well. Thus, in this one instance, I’m not a stickler about recommending only the premium Wusthof forged lines (Classic, Ikon, etc.) for a steak knife set.

Below is a sampling of sets that cover a range of blade quality as well as style, fit, and finish. In my opinion, any one of them could do the job. Priced from $55 to $375.

Wusthof stainless steel steak knives, set of 6

Wusthof Stainless Steel Steak Knives, Set of 6
@ Amazon
Set of 8, with Wooden Case
@ Amazon

Rave reviews, best value, serrated blade. And, unlike everything else Wusthof-ian, they’re made in China. All the sites that sell these say they’re forged, which doesn’t make sense. I’m sure they’re stamped, but it’s been hard to verify. So what? They’re only steak knives :)

Wusthof Gourmet steak knives, 6-piece set with blockWusthof Gourmet Steak Knives, Set of 6 and Storage Block
@ Amazon

The Gourmet line is stamped, not forged. Rave reviews as well.

Wusthof Classic steak knives, 4-piece setWusthof Classic Steak Knives, Set of 4
@ Sur La Table / Amazon

Forged . . . and you pay for it! But side-by-side, the look and feel (next to the Gourmet), is a step up.

Wusthof Classic Ikon steak knives, set of four with boxWusthof Classic Ikon Steak Knives, Set of 4 with Wooden Case
@ Sur La Table / Amazon

Wusthof Classic Ikon Creme steak knife set, 4-piece, with wood case.Classic Ikon Creme w/case
@ Amazon

Decisions, decisions. . .ha!

Ikon Blackwood w/case @ Amazon
Top of the Pops!
Wusthof Ikon steak knives w/leather case
One can dream, can’t one. . .?

• • •

Wusthof Wrap-Up

Hope you’ve had a successful tour through the world of Wusthof! I’ve tried to give you a roadmap that you can return to again and again when you’re feeling lost. Don’t worry if at the moment it all feels like a blur. Just remember this one, most important, thing—stick to the forged lines. That’s where Wusthof’s reputation lies.

Oh. . .and have fun in the kitchen with KitchenKnifeGuru.com!

Wusthof chef knives rack

113 Responses

  1. Thanks for such an informative, comprehensive and easy to follow Wusthof bible! Your overall website is amazing as well.

    Questions regarding the “wide” Wusthof Classic chef knives: What are the differences, benefits, and is it worth the cost?

    Thank you Guru!!!

    1. Hi Matthew,

      As already mentioned in the article above, the only difference between the Wusthof Classic Wide chef knife (8-inch) and the regular is pretty straight ahead—the blade is a 1/4-inch wider. (As a side issue, because of the extra steel, it will also be a touch heavier.)

      As I see it, there are two basic reasons to buy a “wide” chef knife:

      1) to give your gripping hand more knuckle clearance, and

      2) to allow you to chop through larger quantities of food with ease.

      For example: If you’re chopping up a mess of large onions, the wider blade will not get lost in the mounds of onions as easily as a regular-width blade. A regular 10-inch blade will accomplish the same thing (it will be wider), but it will also be longer and more cumbersome. An extra-wide 8-inch blade gives you the width, in a more compact length. Similar to a Chinese vegetable cleaver, or a Japanese santoku or nakiri.

      If the two reasons above do not relate to your kitchen knife needs, then there’s no reason to pay the extra $50 for a wider blade. But if they do, then the long-term extra cost is negligible.

      It all depends on what works best for you ;)

      Hope this helps,
      KKG

  2. I prepared my first full meal when I was 10. It was delicious and I’ve been cooking ever since.

    When I turned 60, I gave myself what I had always longed for: a good set of knives. I chose Wusthof Culinar. In the subsequent fifteen years that I’ve been using them, not a one has slivered out of my hand like a trout. Nor have the screws come out of the wood handle, or the wood or plastic handle become dislodged from the blade where they meet. Of course, that is because the blade and knife are one piece of steel. That, sir, is the attraction.

    The Wusthof Culinar design produced the best and most effective cuttingly tool that I’ve come across in my 65 years of cooking. I gave my children sets for their weddings and my sister a set for her 70th birthday. We all agree that there isn’t a knife made by Wusthof or anyone else that tops a Wusthof Culinar knife.

    1. Thanks for sharing your point-of-view, Virginia. Well said! You’re not going to convince me, but your passionate commitment certainly explains why Wusthof continues to manufacture the Culinar line :)

      Best, KKG

  3. Nice article! Since you mentioned other discontinued lines, I wonder why you didn’t include the “Grand Prix” (with a “d”)? Where does it stand in the line-up? Thanks!

    1. Hi Jane,

      Thanks so much for catching the “d” typo. . .how embarrassing! I’ve just fixed it.

      Grand Prix is just Wusthof’s older version of the current Grand Prix II line. I believe they simply tweaked the handle design some and updated the name with a “II”. It seemed self-evident to me that the “II” indicated an update of the original, so the discontinued Grand Prix (without the II) didn’t seem worth mentioning.

      In my book, the original Grand Prix (sans “II”) stands pretty much the same in the line-up as the updated Grand Prix II. The steel is the same and the feel very similar. But if you’re aware of significant ways they differ, especially in feel, please let me know. I’d be very curious. . .

      Best, KKG

  4. If I want to buy a Wusthof knife set on Amazon, what do I look for to know they are an authorized dealer? You mentioned to be aware of knockoffs. . .

    I was reading a few reviews, one of someone who had purchased a Wusthof set on Amazon. She put her knives in the dishwasher. They showed rust. There were many that condemned her for being foolish to do so. I would not put my knives in the dishwasher, however if they are stainless steel why should they rust? Did she end up purchasing a knock off or can this happen with a stainless steel blade?

    Thank you for any help on this. Your article has been very helpful and thorough.

    1. Hi Regina,

      Good question (i.e. how to know if a Amazon seller is an authorized Wusthof dealer). I was wondering if someone would ever get around to asking me about this! Here are some possible approaches/solutions:

      1) Don’t bother worrying about it and order from whomever. Although Wusthof has told me they know for a fact that there are retailers on Amazon selling black market goods, I’m betting it’s a small percentage. So if you just can’t deal with it, your odds are still very very good you’ll buy genuine Wusthof.

      2) When you’re on the product page in Amazon, see who it is shipped and sold by. Then, go to the Wusthof website’s store locator page and see if the retailer is listed in Wusthof’s database. If it’s there, then you’re in good shape. . .except for the fact that Amazon—without warning, because of product inventory flux—may switch out who is actually selling and shipping you the product.

      3) AFTER you receive a product from Amazon, call or email Wusthof and ask them to look up the serial number on your knife(s). Every authentic Wusthof knife has one. If the number is in the database, enjoy your new Wusthof knife. If it’s not, mail the counterfeit back to Amazon (no charge).

      4) Skip ordering from Amazon and order directly from one of Wusthof’s authorized retailers online. Many of them can match Amazon’s prices and service.

      Hope this helps!

      RE Dishwashers and knives
      You should never put quality kitchen knives in a dishwasher. Why?

      #1) You could accidentally cut yourself.

      #2) You can easily ding up their fine cutting edges knocking around in the silverware basket and hitting against silverware, plates, etc.

      #3) And, most important of all—you can wear down and weaken the steel (and edges).

      Not all stainless steel is the same and designed for the same purpose. There are many different kinds and grades of stainless steel. For example, surely you have noticed that the type of stainless on the front of your fridge, or stove, or dishwasher, is very different from the kind your pots and pans are made of, or your flatware.

      The kind/grade of stainless steel that kitchen knives are made of has been designed (forged and heat treated) for a very specific purpose—to take a very fine edge and hold it. . .NOT to survive under multiple hot-water baths followed by super-hot drying. In addition to this, the edges of knives—because they are used for cutting and live in a world of friction—are never, for long, polished, sealed, and smooth. They are rough, sawlike, and exposed. That’s their job. They are susceptible to corrosion (like rust). You can see the roughness of the edge with the naked eye if you inspect it under bright light.

      Soooo. . .your friend’s knives may, or may not, be Wusthof. My best guess, is that they may not be. (Have her call or email Wusthof to find out.) Regardless, if she wants them to last, she should NOT put them in the dishwasher.

      Hope this gives you some clarity! And please continue poking around the KKG website—there’s a wealth of information stockpiled here :)

      Best, KKG

  5. Wusthof – 4690/26 – bone splitter, 26 cm. Can you please help me so as to find info about sharpening angle and blade quality? And does it belong to the Classic series? A few words would be helpful.

    Thank you, Dimitris

    1. Hi Dimitris,

      I’d never heard of this knife before. . .kind of a retro concept though. Going back to the old days when Western cooks used one heavy-duty chef knife for everything—from butchering a chicken to chopping up onions. You must realize that the trend, nowadays, is towards specialization, the Japanese way. Using one knife for filleting and another for slicing a tomato.

      Anyway, this is what I can tell you: This knife is NOT in the Classic series because it has no bolster. It’s a Gourmet. No matter. . .the quality of the steel is comparable, so you don’t have to worry about that. It should hold up quite well.

      Regarding the edge angle: 1) Because it’s a thick blade, and 2) because it’s meant to function as a cleaver, my guess is that the edge angle would need to be rather wide for modern standards, probably around 20-22 degrees. Any steeper than that would risk bending and knicking the edge all the time while powering through bones and whatnot. (For the record, most of Wusthof’s knives these days have edge angles of 15 degrees or sharper.)

      I suppose if you do a lot of butchering, cleaver-type work, in the kitchen, and don’t want to have to switch knives all the time when you go to prep veggies, then this blade might be useful. Otherwise, I think you’re making things harder on yourself and you’d be much happier with two knives. Because a thinner and sharper chef knife, could make the majority of your kitchen prep easier and more fun.

      Wusthof Gourmet 10-Inch Cook’s Knife

      Wusthof Gourmet Carbon Stainless Steel Heavy Chinese Cleaver, 8-Inch

      Hope this helps! Why do you favor this knife?

      Best, KKG

  6. Expert?! lol Nah…..but I found a few sellers who had multiple items I wanted and worked out bundle deals, saved money that way.

    I lucked into one seller who was selling a set of 4 new classic steak knives for 100. Then he had 2 more he sold me at the same price….so I did get lucky. If anyone if looking to put together a nicer set and doesn’t want to pay $600, cobbling a set together through eBay is the way to go. Like you mentioned, being patient is the key.

  7. Thanks for the knowledge! I feel good about my purchase of an expanded medium-sized Wusthof Classic knife set: 8 knives + 6 classic steak knives. I pieced them together individually looking for good deals on Ebay and Amazon. I used your guide as a road map. Thanks again!

  8. I would like to know the pros and cons of the Wusthof Classic 6″ chef knife versus the extra wide. My daughter owns the 8″ Classic and the 3 1/2″ paring knife which she purchased as a set. She would now like a 6″ chef knife.

    There is a two-piece set currently available which includes the 6″ knife with a regular blade, I believe, and a 3 1/2″ paring knife. The decision I am trying to make is whether to buy this set or splurge on the extra wide 6″ chef knife. What are your thoughts? I would like to know which is more versatile and which is the better knife. I would also like to say that this article was fantastic and thank you for the tip about the Norwalk outlet store. I live in NYC and never knew it was there.

    1. Hi Karen,

      First off, let us revel in the utility of a 6-inch chef knife! It closely follows, after my chef and paring knives, as Most Used Kitchen Knife. I bet if I ever logged the actual hours spent using each of these three, my 6-incher might even win out. For every-day tasks, it rules supreme. And there are so many small jobs, especially when fixing lunch or a side like guacamole, that I’ll favor my 6-inch over a bulky 8.

      Buuuuut. . . figuring out whether your daughter would prefer an extra wide 6-inch chef over a standard width is a tough call. It really depends on her individual needs, what she will use it for. If she really wants nimbleness, then maybe an extra wide will slow her down. On the other hand, it’s usually length, more than width, that gets in the way. As a matter of fact, an extra-wide 6-inch chef is very close to a santoku-sized blade which many chefs prefer over the classic 8-inch chef and find extremely handy for a variety of tasks. A wider blade can help with chopping herbs and greens, slicing up an onion—and the width makes it easier for you to scoop up what you’ve chopped. On the other other hand, you really can’t go wrong with a regular 6-inch chef. So, if you want to play it safe, maybe that’s the best choice.

      Qualitywise, if you’re buying either knife from the Wusthof Classic line, they will be totally equal. The extra wide will just be slightly heavier because of the extra steel on the blade.

      Wüsthof – Two Piece Chef Set- 3 1/2″ Paring Knife and 6″ Cook’s Knife

      Wusthof Classic Two Piece Extra Wide Chef Set

      Hope this helps a little. . .

      Best, KKG

  9. What a wonderful, informative and well-researched article, thank you! But I have one more question about one more Wusthof knife that I can’t seem to find info on anywhere. Crate & Barrel is currently have a sale on Wusthof’s “Urban Farmer” series. I can’t find any specifics about the “Urban Farmer” knives and I’m wondering if they’re forged or stamped? They’re priced like forged knives ($52 or $80 Canadian is the current 20%-off sale price for a 5-inch serrated utility knife), but the bumph doesn’t say anything about their manufacture. Any thoughts or recommendations on that series? Would I just be paying for its good looks? (The bumph *does* go on about its Scandinavian-born designer and its nice wooden handle.) Cheers, –Adele

    1. Hi Adele,

      Thanks for the rave :) And thanks for the heads up on Wusthof’s Urban Farmer series! The Urban Farmer is definitely a stamped knife. Or, as Wusthof prefers to call, laser-cut :)

      Best,
      KKG

  10. Do you know if the Wusthof hollow-edged knives are able to be used by left-handed people? Many Japanese knives are honed [“beveled” or “sharpened”] in such a way that lefties can’t use them properly. European knives are typically the same on both sides of the blade. I’d love a hollow-edged knife but can’t find out if the European hollow-edged knives are the same on both sides of the blade.

    1. Hi Chris,

      Wusthof knife edges are all created Western style, with the same bevel on both sides. It makes no difference if you are right- or left-handed.

      Also—just so you know—although the hollow edges (or grantons) look cool and are supposed to keep food from sticking, they only work to a limited degree. It all depends on the way you are slicing (ideally, push/pull cuts) and what kind of food you’re slicing (not overly gooey).

      Best, KKG

  11. I agree with the first comment, hands down the most helpful article/guide on all things Wusthof. I wish it was around when I was looking to buy my first grown-up knife set a few years ago. I ended up getting the 7pc Ikon Classic set, and added a 7″ santoku (a great find on Amazon for $70!).

    I just recently bought their 3-stage electric sharpener and am very satisfied with it (it definitely does a much better job than I would ever be able to do on a stone by hand).

    The question I have for you is, where/how do your sharpen your Classic Ikon santoku? The electric sharpener is set to 14 degrees where as you mentioned the santoku is a much sharper 10 degrees. Would you trust William-Sonoma to do it, or rather send it to Wusthof?

    Thanks in advance.. and again kudos on a great article!!

    1. Hi Vitaliy,

      Glad to hear you’ve found my Wusthof journey useful!

      – Please don’t be upset with me. But, to be honest, I’m sorry to hear that you’re using Wusthof’s electric sharpener (which looks like a licensed version from Chef’s Choice) as your knife sharpener. I am not a fan of this type of sharpener because, although it does work and is convenient, it tends to take off more metal than is needed to produce a sharp edge. And, thus, your knives wear out more quickly. The diamond wheels it uses are aggressive and the design gives you minimal control (basically how quickly you pull the knife through). You might want to read my page, The Sharpening Cycle, on the KKG website to learn more about these issues.

      – If you are set on using the Wusthof/Chef’s Choice sharpener, I don’t think the difference between 14 and 10 degrees will be that noticeable. I would go ahead and sharpen your santoku on it as well.

      – You may be shocked to hear this, but I would not let either Williams-Sonoma or even the Wusthof outlet store sharpen any of my knives. My understanding is that they use fast-turning sharpening wheels and that they are not manned by expert professional sharpeners. A bad combination.

      – My choice for sharpening has been to use high-quality professional sharpening services. Combining their sharpening know-how with my regular honing on a ceramic hone/steel has yielded excellent results. . .sharp knives in my kitchen! See my recommendations: Reviews of Professional Knife Sharpening Services.

      The KKG website is full of articles on how to better understand how to maintain your kitchen knives. Reading Why Use a Professional Sharpening Service? or Knife Edges 101 might be good places to help you begin to learn more. . .

      Best, KKG

      1. Thanks for the reply! After reading the suggested links on sharpening you provided, as well as the reviews of the different sharpening services, I’m now considering returning my electric sharpener and trying out the Seattle sharpening company you were so impressed by :)

        Cheers

        1. This is music to my ears, Vitaliy! Long-term you will never ever regret it. And if it makes you feel any better, a few years ago I ended up doing the same thing you might do. I bought a fancy-schmancy Chef’s Choice electric sharpener, was freaked out by it, and sent it back. That experience sent me on my way to discovering a better solution to sharpening which I think I’ve found.

          If you go this route, please make sure to buy a ceramic hone, learn how to use it, and use it regularly. This is a must for success and is easy to achieve as long as you store your hone in a very convenient spot.

          Also: You might want to read—Kitchen Knife Sharpening Action Plan—to help cheer you on, as well as my articles on honing (under the “Hones/Steels” tab at the top of every KKG page).

          All the best, KKG

  12. This is a very informative article.

    Just bought a 7-piece set of the Wusthoff Classics and I’m itching to start cooking pretty much everything. I’m female and like the heavier feel of the Classic line, so go figure.

    I would recommend to anyone considering a cutlery purchase to go get a feel for the knives if possible. I was really interested in Global, for example, until I actually picked one up. They are high-quality knives, no doubt, but the tactile feedback I was looking for just wasn’t there.

    Anyway, enough babbling. Time to slice and dice!

    1. Hi KBC, thanks for sharing your experience!

      I totally agree that, ideally, you should try to actually handle the knive(s) you intend to buy. Especially if you’re doing a whole set.

      But depending on where you live, it may hard to try out certain brands you might be interested in. In that case, I think it can be worth taking a risk—especially if the retailer you’re buying from has a generous return policy (like Amazon, for instance). Also, if you’re only investing in a single knife, it’s not such a big deal if your purchase fails to knock it out of the park. As long as it’s a quality choice that cuts well and stays sharp—your body may adapt.

      I love my Wusthof blades, but I also love my Global santoku :)

      Best, KKG

  13. Great article…Been using a Gerber chef 8-inch since mid-1980’s and needed some guidance on a new knife. Having read your article I decided on a Wusthof Classic 8-inch chef. Absolutely love it! Thanks again.

  14. I’m going to travel to Hong Kong (from Sweden) in April, and HK is a foodies heaven, both when it comes to utensils and great restaurants. You have rekindled my interest in Wüsthof knives, and I’m adding the extra wide classic variety to my list of purchases, thanks to this great list of yours.

    Keep up the good work!

    1. Hey David,

      Glad to be of service and thanks for letting me know!

      If you’re going to be in the East, it would make sense to also consider some Japanese knives. While there are tons of smaller companies and custom outfits that I am not up on, even the larger knifemakers (MAC, Shun, Miyabi, Global) would be worth investigating—you might get some terrific deals.

      If you haven’t already, check out these two posts for more ideas: Best Chef Knives—Six Recommendations, Quality Chef Knives on Sale.

      Best, KKG

      P.S. One thing I’d be very very careful about is knockoffs. . .especially of Wusthof. Try to buy from reputable sellers and if the price seems too far out of line with everyone else, consider passing it by :)

      1. Oh, I love Japanese knives, I have a couple of KAI knives that I use often, and I’m also looking for Yoshihiro, Tojiro and Suisin knives in Hong Kong. I will be renewing my knife rack. My favorite is my Chinese chefs knife (KAI), is enormous and incredibly versatile.

        I will be reading your other post thoroughly, looks great as well, thank you for that!

        Knockoffs are a problem in HK, no doubt about that, but I know where to look and what stores that carry serious hardware. Good advice though, it’s a tricky market! Tell you what, if you’re ever planning a trip to HK, let me know and I’ll give you some tips regarding stores and restaurants. It’s the least I can do. :)

      2. Hi, Guru! Can I have your opinion of Windmuehlenmesser’s 1922 series knives? They are also from Solingen. Thank you, Darren.

        1. Hi Darren,

          What a cool company! Thanks for turning me on to them. I wish we could have visited them as well in Solingen when we took our tour of Wusthof’s factory a while back. (If you haven’t already, you might enjoy viewing Solingen, Germany — Wusthof Factory Tour.)

          Anyway, Windmuehlenmesser’s 1922 series looks like the perfect marriage of beautiful vintage design with manufacturing quality. They remind me quite a bit of my Wusthof Anniversary Edition chef and paring knife. . .but they’re probably a step up.

          https://bernalcutlery.com/collections/chef/products/windmuehlenmesser-k-chef-9-stainless-walnut-handle

          For those interested in more details, please be sure to explore the Windmuehlenmesser’s website. There you can learn more about things like “dry fine-grinding” and “blue glazed” steel which really set these knives apart.

          https://www.windmuehlenmesser.de/en/product-knowledge/traditional-knife-making/

          The only caveat I would mention is that these are carbon knives sharpened very fine and sharp. You must NOT leave them wet for longer than a minute, clean them immediately after using them on acidic foods like tomatoes or oranges, and protect their delicate edges.

          Best, KKG

  15. Thank you for this excellent and very informative tutorial. I have been collecting Wusthof knives for years—bargain-hunting them at TJMaxx, Marshall’s, Home Goods, etc. Of course one can go for many months without sighting even a Silverpoint parer. My big score has been an Ikon creme hollow-ground 10″ chef’s knife for $49.00. I may never be quite that fortunate again!

    Completely agree with your opinion about the various lines, and I have learned so much more! Now I want one of those bread knives….

    1. You don’t happen to live in the NYC area do you? Because there’s a tremendous Wusthof outlet sale going on right now (in Norwalk, CT), from today (Thursday) thru Saturday. Everything generally runs 1/4 of the Amazon price. Seriously. Whether or not you can get there or not, you’d probably get a kick out of reading my post: Wusthof Knives — Outlet Store Bonanza for details…
      Best, KKG

      1. No, darn it, I’m on the opposite coast. But one of these days..! A road trip would definitely be in order.
        Thanks, I’m looking forward to reading about your shopping bonanza :-)

        1. Ah, well. . . .yes, a road trip! As far as this year’s Wusthof stash is concerned, it was restrained. It’s not really post-worthy. . .especially because I bet most of my readers are probably getting tired of Wusthof talk. But the highlight of the sale was a large collection of Ikon Blackwood knives—chefs, slicers, santokus, parers—with minor imperfections in the handles, going for a song. As a present, I bought a 6-inch Ikon Blackwood chef that normally goes for $180 on Amazon for, get this, $41.50. Kind of takes your breath away, no?
          Best, KKG

  16. Thank you so much for this post! I was nearly sold on the Classic Icon, but wanted to understand the difference between it and the Classic. This was exactly what I was looking for.

    I ended up going with the Icon – the 8-piece, 17-slot walnut block set. I’m thrilled!

    1. Glad I could help, Megan! You’ll love using those Classic Ikon knives every single day :)

      Best, KKG

      P.S. Please consider buying a ceramic hone. It will not be as hard on your knives as the steel that comes with the set and will make their factory edges last much longer. See What’s a Honing Steel? for more details. . .

    1. There really isn’t that much difference. But a hollow edge is supposed to prevent food from sticking to the blade—which it can do to some degree. But it’s far from perfect. It also depends on just how sticky/clingy the food is. . . :)
      —KKG

  17. I looked all over the net for info on Wusthof knives in order to make an informed decision on purchasing a set. Your article was exactly what I was looking for, thank you!

      1. I would like to second the above comment! Super helpful :D

        In case you’re wondering about the above question: I believe I have settled on an Ikon chef 20cm and paring 8cm. If I can somehow source them in this country!

        Here’s hoping my partner loves them as much as you do!

        Thanks a ton!
        Xx

    1. Hi :),

      Thank you very much for very useful article. I have a question. I’m a beginning a cook and I don’t know what is better—if I buy a santoku knife or classic 8-inch chef’s knife.

      I’d like to buy a Wusthof Ikon Classic Creme, but I don’t know which option is better for me now.

      Can you tell me your opinion?

      Thank you very much,
      Filip

      1. Hi Filip,

        Either knife could work for you. A classic chef knife will be more versatile (it has a sharper point) and in some situations (like skinning a melon) a touch more maneuverable. A santoku will feel more compact and will be great for chopping. It depends on your needs and what knife feels the most fun.

        And, finally, if you want to be more traditional, then a chef knife would be the way to go.

        Best, KKG

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