Affordable Wusthof 4150-7 Classic 9-Inch Bread Knife

Buy Wusthof 4150-7 Classic 9-Inch Bread Knife

Wusthof 4150-7 Classic 9-Inch Bread Knife Product Description:

• Long serrated 9-inch blade with triangular tip best for bread slicing
• Forged high-carbon stainless steel blade, hand-honed for razor-like sharpness
• Traditional-style composition handle is triple-riveted for strength and permanence
• Dishwasher safe
• Lifetime guarantee

Product Description

The pronounced serration of this knife's blade is ideal for cutting through tough crusts without undue pressure. The knife's length and triangular tip make it perfect for slicing both long and round loaves. Cooks frustrated by bread knives that tear crusts or send crumbs flying will welcome this efficient worker.

Part of the Classic series, the knife represents two centuries of unexcelled Wusthof craftsmanship. Like other cutlery in the series, it's hand-forged from a single piece of stainless steel for maximum strength; the hand-polished blade is exactingly calibrated to be hard enough to resist dulling yet soft enough to take a keen edge when it's honed or sharpened. Dishwasher-safe and with a traditionally shaped, ergonomically designed handle that is triple-riveted for durability, the knife brings a guaranteed lifetime of low-maintenance cutting to its owners.

From the Manufacturer

In the culinary world variety and preparing something outstanding is the key to success. Due to this, Wusthof offers more than 350 different kinds of knives to be able to provide the perfect knife for everyone. No matter which kind of blade and handle shape you are thinking of--Wusthof has the right knife for all your needs.

The most important features of a high-value forged Wusthof knife:

• Exceptionally sharp
• Long-lasting cutting edge
• High stain resistance
• Easily restorable edge

Classic Cutlery

The Classic triple-riveted knife series features:

• Precision forged from a single piece of sturdy high-carbon steel that resists stains and corrosion
• Wusthof's Precision Edge Technology (PEtec) creates an extraordinarily sharp blade that retains its edge 30% longer
• Special alloyed, stainless steel
• Durable polymer handle is contoured for a comfortable grip
• Seamless, hygienic fit of the handle
• Full tang is triple riveted to the handle for exceptional durability and control
• For professional chefs and home cooking enthusiasts
• Made in Solingen, Germany

Details of a Forged Wusthof Knife

Customer Reviews

Most helpful customer reviews

42 of 42 people found the following review helpful.
Cuts Bread like a Dream.
By Drew Balazs
By far the best Bread knife I have ever used. Its weight and design lets it slice effortlessly through bread (and tomatoes if you are too lazy to get another knife out of the block). We bought this knife as part of a set, and out of the bunch it is my favorite knife.

If you are having trouble deciding between the Classic and the Grand Prix, I prefer the Classic.Although the Grand Prix is slightly more comfortable, I prefer the construction of the Classic. If you inspect the knives, you will see that the Wusthof Classic has a full metal tang with 3 rivets. The Grand Prix, although having the same blade, has a smaller, cylindrical tang that runs the entire handle of the knive. This tang is secured by a single large rivet at the end of the handle. Although I'm sure the Grand Prix is well built, I bought these knives for a lifetime of use and heartier construction of the Classics just appealed to me more.

20 of 22 people found the following review helpful.
I'm cookin' for a livin'...
By mojostarz
One of my young ones received this as a gift and when it arrived at work we all just HAD to give it a try. We bake all of our breads from scratch and our crusty loaves surrendered meekly to this blade in two strokes no matter which recipe we attacked...it even sliced our house "Wonder Bread" sandwich loaves cleanly! This 9 inch is sooo much more versatile and heftier than the 8 inch ...size really does matter. I'm biased against all Wusthof "Classic" knives...I think that they're too light weight and small scaled (the grip is too narrow for me) but... I bought TWO of these for myself 'cause this is the BEST bread knife that I've EVER used although I highly recommend the "Grand Prix" line for it's better "grip". Biased or not I'm still loadin' dis bad boy up wit tha MAX ...5 mojo*z! HAZAAH!!!

12 of 12 people found the following review helpful.
Absolutely Incredible
By J. Alexander
Warning: Prepare to waste a lot of bread! This knife will make you slice bread just for the fun of it. The weight of the knife alone is enough to cleanly cut even the thinnest slices, from any kind of bread.Forget about buying sliced bread. Slice your own!

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Compare Wusthof Classic 8-Inch Cook's Knife

Buy Wusthof Classic 8-Inch Cook's Knife

Wusthof Classic 8-Inch Cook's Knife Product Description:

• Heavy 8-inch blade superior for chopping and other cutting tasks
• Forged high-carbon stainless steel blade, hand-honed for razor-like sharpness
• Traditional-style composition handle is triple-riveted for strength and permanence
• Dishwasher safe
• Lifetime guarantee

Product Description

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..

Customer Reviews

Most helpful customer reviews

122 of 126 people found the following review helpful.
Incredible, with the right technique
By fast_matt
If, like some pros, you like to grip the top of the blade between your thumb and index finger, forward of the bolster, and wrap the rest of your fingers around the handle, this knife is hard to beat. Such a grip is said to give better control, straighter cuts, and narrower slices than wrapping all fingers around the handle allows.

Yesterday I took a knife-handling techniques course offered by a Wusthof rep at a local shop and was amazed by how quickly this knife turned carrots, celery, and nearly anything else into neat slices and chunks. Using the grip described above, one merely rolls the knife back onto the item being cut, lifts the back only, and repeats, sliding the food into the knife. The front of the blade merely rolls and slides on the cutting board, and is never lifted. (Compared to this, the instructor said my lift-and-chop technique was fairly effective, but abusive! *L*) With this knife, you could cut a carrot or celery into neat, thin little slices in less time than it takes to lift the lid off your food processor and get ready to clean it.

I've got other good knives - prior to this knife, I already owned Henckels 4-star 6" chef's and fillet knives, a Henckels Pro-S 3" paring knife, and a Wusthof hollow-edge santoku (another awesome tool). The Henckels knives are excellent quality, but do not lend themselves to the forward grip; I tried it with my Henckels chef's knife and found that the forged bolster felt sharp-edged when I gripped the blade this way. Make no mistake - the Henckels is an excellent knife and works well, albeit with slightly less control, when all fingers are wrapped around the handle. The Wusthoff knife has a shallower transition fillet from blade to bolster and lends itself to either grip. I'd chosen the 6" Henckels because it felt well-balanced gripping the handle alone, while the 8" seemed heavier and less agile, but with the proper grip the 8" Wusthof Classic is balanced just right. The Wusthof Grand Prix, like the Henckels, tends to encourage an all-fingers-on-handle grip, though the bolster region may be more finger-friendly. I used to look longingly at Grand Prix knives, but last night's class sold me on the benefits of the Classic handle.

Needless to say, after giving it such a thorough tryout I took this knife home with me!

87 of 90 people found the following review helpful.
the best tool of the trade
By Nadyne Richmond
My mom, browsing my Amazon wishlist one day, saw this listed there. She emailed me immediately to ask why I would ever want a knife that is that expensive. Aren't the knives that she gave me as a housewarming gift good enough? They are dishwasher-safe and have a lifetime warranty, she reminded me.

I had to explain that while the knives she gave me were nice, they don't even compare to my Wustofs. My Wustof knives retain an amazing sharpness (even when I'm a little lazy about sharpening them). Their balance is unparalleled. The handle fits my hand perfectly. The knives that she sent me always feel dull in comparision, and the handle is simply uncomfortable.

I consider a good cook's knife to be essential for anyone who cooks. The question of which cook's knife to buy depends on the person who will be using it. There are two different questions: which model to purchase, and which length to purchase.

There are two main knife manufacturers: Wustof and Henckels. I think that Wustof knives are better made. However, some people prefer the handles on the Henckels. The Henckels handle is extremely uncomfortable for me, so I don't even consider them.

The second question is that of length. If you are taller, you will want a longer knife. Shorter people will want a shorter knife. I stand at 5'7" (170cm), and find that the 8" knife is most comfortable for slicing and chopping. My best friend is about an inch taller than me and also prefers this knife. A friend who is a couple of inches shorter than me prefers the 6" cook's knife.

If you have never purchased high-quality knives before, I would recommend that you go to a traditional store and try them out first. You want to see if the handle is comfortable and if the balance is right for you. Then come back here and order it -- the Amazon price is much better than that found in any kitchen speciality or upscale department store.

Also, if you have never purchased high-quality knives before, I would recommend two other purchases: a knife holder of some sort and a sharpening steel. The former, which doesn't need to be very expensive at all (my best friend has one that cost him less a dollar; it is simply a plastic tray with slits for holding the blades), keeps the blade from getting nicked while it's sitting in your drawer. The latter keeps the blade nice and sharp. You should sharpen your knives every time you use them. This isn't very difficult, nor is it very time-consuming, but it keeps your knives in perfect condition.

I am extremely happy with my purchase. I am slowly growing my knife collection. You will always find one of these knives on my wishlist. Even my mother has come around -- after experiencing these knives herself, she bought one for herself, and sent me the 6" cleaver as a birthday gift!

52 of 52 people found the following review helpful.
Invest in exceptional knives
By A Customer
As a home cook, it took me quite awhile to decide to invest in an excellent knife. I can't stress enough what a difference it makes. This classic 8 inch chef's knife was my first Wusthof. It has exceptional heft and balance, fits comfortably into my hand (I have smallish hands, so this was an initial concern) and, despite my fears and my experiences with other knives, I have yet to cut myself. A cheap, dull knife is more dangerous than a good, sharp one. This knife never slips, it cuts evenly and cleanly, and I *never* have to saw.

In addition to discount store block knives (a waste of money, despite them being so much cheaper), I've regularly used Chicago Cutlery and strongly prefer the Wusthof. It is much easier to clean (no wood handle to harbor microbes), contours comfortably into my hand (CC does not), and I find it holds its sharp edge more readily (CC needs frequent sharpening).

When I finally decided to buy it, I went to a cutlery store and tried out the Henckles and the Wusthof Grand Prix. This knife has much better balance and heft than did the Henckles (though I only tried it in the store) and just felt more comfortable in my hand than the Grand Prix. Additionally, Cooks magazine did a comparison test of chef's knives (ala Consumer Reports) and put this knife at the top of their list, too.

The downside is that this knife is expensive, and it is hard to justify the expense for the regular home cook. In my experience, a high quality Wusthof is not a splurge. It is the right tool for the job. I buy one Wusthof knife at a time, and always keep them on my amazon wish list. This was my first, and is the most useful for generalized chopping tasks.

A drawer full of cheap knives is much less practical than a small collection of a Wusthof Classic chef's knife, paring knife and utility or "sandwich" knife. These three can tackle any job expertly. Do yourself a favor, get the right tool for the job.

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Buy Wusthof Gourmet 7-Piece Knife Set with Block

Wusthof Gourmet 7-Piece Knife Set with Block Product Description:

• 9-slot block set includes cook's knife, bread knife, utility knife, and paring knives; sharpening steel; kitchen shears; and solid oak block
• Knives forged from one piece of specially tempered high carbon stainless steel to ensure outstanding strength
• Compound tapered blade is laser tested for sharpness and the correct cutting angle
• Synthetic handles are compression-riveted to the full tang of the blade
• Dishwasher safe, though hand washing recommended; backed by lifetime warranty; made in Germany

Product Description

From the Manufacturer

Gourmet Series
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Customer Reviews

Most helpful customer reviews

103 of 104 people found the following review helpful.
Wusthof Gourmet
By J. Miner
Beware!! Image is deceitful: the design of the knives that is being featured online is much more simple and poorer quality (no curved handle or red label) than the photo that's being used to promote the product! I instantly returned it: actual product and product in the photo are not the same!!

207 of 216 people found the following review helpful.
You will NOT get what's pictured in the product description!
By E. Sehovic
I have a Wusthof Classic that's been sharpened so many times (a decade of daily use), it's come time to replace it. Saw this deal, saw the Classic line in the pictures and ordered.What was pictured is NOT what was received!Don't be fooled. This is not the Classic set, it's the cheap stamped out set, and because of it, this isn't a deal. A stamped knife is a stamped knife. It's cheap, light, can't hold an edge and while not really bad, is not something you want to use every day for years and years.It's a disgrace for Amazon to picture a different product in anothers product description, but it's my fault for trusting them with it and not simply reading reviews and making sure I'm getting what I think I'm getting.

269 of 289 people found the following review helpful.
Good Knives, Are They The Right Knives For You?
By D
There are really two main competitors in the high-end mainstream kitchen knife market: Henckels and Wusthof. Those who have used both usually have a preference. My preference (and therefore bias you should know about) is for the Wusthofs.

The Wusthof Classic line is the more conservative counterpart to the Grand Prix line. The only difference, however, is the handle style. I personally prefer the Grand Prix, but this is an issue of personal preference. The balance and grip of these knives are as close to perfect as I have found. For those wondering what benefits a higher priced knife provides, one benefit is that the blade (or tang) is one piece all the way through the handle. This makes the blade much stronger, and less likely to snap.

This set includes an 8 inch chef's knife, a 3 ½ inch paring knife, a 6 inch sandwich knife, 7 inch bread, a sharpening steel, and an oak block

The 8 inch chef's knife is a great knife. Wusthof offers four sizes of chef's knives in the Classic line, 5, 6, 8 and 10 inch. For most home cooks, I think the 8 inch knife is the best choice. The 5 and 6 inch are a bit small for bigger jobs, but the 10 inch is too big for most jobs. While the 8 inch isn't perfect for all uses, if you are only buying one size chef's knife (and most people only buy one), this is the one I would recommend.

As for the 3 ½ inch paring knife, this knife falls into the category of overkill for me. Most cooks will get by just fine with the 4 ½ inch utility knife. There is really no notable difference in size for the vast majority of applications between the 3 ½ inch paring knife and the 4 ½ inch utility knife. I prefer the 4 ½ inch utility knife, but the 3 ½ inch paring knife will do the trick.

I have found very few uses for the 6 inch sandwich knife. I prefer the larger size of the chef's knife or the smaller 4 ½ inch utility knife. This knife is just the wrong width and length for most tasks, and falls into the overkill department, except when part of a set.

The bread knife, is a great knife. Many people think tomatoes are the hardest food items to clearly cut. I think bread is much more difficult; but this knife makes the task seem easy. However, this particular bread knife, at 7 inches, is probably too short. I prefer the 9 inch knife.

When it comes to sharpening steels, I have found very little difference between Henckels and Wusthof. As long as you buy a high end steel, you really won't go wrong. Therefore, I shop for this item on price, and Henckels has a price advantage. However as the steel comes with the set, you won't go wrong with this steel.

This set is a good deal as far as price. However, keep in mind you really only get 4 knives, two of which I think are the wrong selections, and one of which I think is too short.

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Cheap Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge

Buy Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge

Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge Product Description:

• Japanese-style cook's knife designed for chopping, slicing, dicing
• Alternating hollows on blade's sides prevent food from clinging
• Blade, bolster, tang forged from single piece of high-carbon stainless steel
• Tough polypropylene handle with full tang and traditional three rivets
• Made in Germany

Product Description

Tough polypropylene handles with full, visible tangs and the traditional three rivets distinguish Classic knives from Wusthof's other cutlery lines. Otherwise Classic knives are identical to other Wusthof knives, embodying all the virtues that have earned the German manufacturer world renown. The principal parts of a Wusthof knife--blade, bolster, and tang--are forged from a single piece of high-carbon stainless steel, and the blade is precisely tapered from bolster to tip and from back to hand-honed edge. The blades and beautifully formed bolsters are not as thick as on some knives. As a result, despite their heft, strength, and durability, Wusthof knives are pleasingly delicate and marvelously balanced in action.

This 7-inch santoku is a Japanese cook's (or chef's) knife, featuring a low-tip style with a broad blade. The cutting edge is minimally curved, so it provides less rocking action than a European-style cook's knife. For straight-down slicing and precise chopping, however, it's superb. Alternating hollows on each side of the blade create air pockets, allowing slices to fall away cleanly. This knife should be hand washed.

From the Manufacturer

In the culinary world variety and preparing something outstanding is the key to success. Due to this, Wusthof offers more than 350 different kinds of knives to be able to provide the perfect knife for everyone. No matter which kind of blade and handle shape you are thinking of--Wusthof has the right knife for all your needs.

The most important features of a high-value forged Wusthof knife:

• Exceptionally sharp
• Long-lasting cutting edge
• High stain resistance
• Easily restorable edge

Classic Cutlery

The Classic triple-riveted knife series features:

• Precision forged from a single piece of sturdy high-carbon steel that resists stains and corrosion
• Wusthof's Precision Edge Technology (PEtec) creates an extraordinarily sharp blade that retains its edge 30% longer
• Special alloyed, stainless steel
• Durable polymer handle is contoured for a comfortable grip
• Seamless, hygienic fit of the handle
• Full tang is triple riveted to the handle for exceptional durability and control
• For professional chefs and home cooking enthusiasts
• Made in Solingen, Germany

Details of a Forged Wusthof Knife

Customer Reviews

Most helpful customer reviews

181 of 183 people found the following review helpful.
Great for chopping chilies
By fast_matt
I love stir fries, Mexican, and spicy food in general, so after reading the Amazon reviews of this knife and the Wusthof Grand Prix Asian chef's knife (same knife, different handle) I was dying to get my hands on one. A local store that deals in Wusthof FINALLY got a hollow-edge Classic santoku in, and I tried it out, along with a Grand Prix chef's knife with the same handle.

My conclusion - while the Grand Prix handle DOES fit perfectly and firmly in the hand, the Classic handle encourages placing the thumb, extended, on top of the flat handle, producing a slight forward "roll" conducive to chopping and dicing. Thus, after much deliberation, I purchased the Classic santoku knife.

When I tried this knife at home, I was not disappointed; the santoku knife chops and dices quickly and cleanly, and cleaves serrano and Fresno peppers neatly in two. The knife is light and well-balanced, and while not quite as all-around versatile, is much better suited to chopping operations than the chef's knife. The hollow edge seems to help it to cut cleanly, and reduces but does not eliminate food sticking to the knife when chopped.

It's too late - I can no longer pick a favorite knife. Right now it's a tie between my Wusthof Classic santoku knife and my Henckels four-star 6" chef's. This knife is definitely a keeper.

42 of 42 people found the following review helpful.
There need only be one...
By Justin Ratcliff
I only own two real knives. One is my Tramontina paring knife, and the other is my Wusthof (Voo-stoff) Santoku. I've had both for almost four years now, and when I was browsing this section I realized, 'hey, I don't need anything from here, I've got it covered.' I once heard the most indispensable kitchen tools were a good chef's knife, a squeeze bottle, and a gas stove. Well, with the Santoku, you're already 1/3 of the way there, because you'll likely never need to buy another knife. At least I can't foresee having to buy another.The thing is, when this knife's nice and sharpened up it seriously flies through anything you throw at it, though I don't suggest knife fighting with it. If you've ever found cutting poultry a pain in the ass, well this knife goes through uncooked chicken like you were cutting jell-o; it's a pretty amazing feeling. You simply draw the knife toward you, and through whatever you're cutting, and repeat.In the hand, the santoku feels maybe a little dainty, compared to say a nine-inch chef's knife, which is like wielding a claymore. Perhaps that's what gives the santoku its almost surgical feel. It's light, it's awesomely balanced, and the shape of the blade allows you to accomplish multiple tasks, from slicing chicken breasts, to chopping rosemary, to dicing garlic.This is a piece of Wusthof steel mind you, which means you might be passing it on to the kids, granted you follow some simple rules. First, don't ever put a knife like this in the dishwasher; it's bad for it. Two, don't use the blade to scrape together whatever you're chopping. I once saw Rachael Ray doing this on her 30-minute meals show, and it was the equivalent of fingernails on chalkboard to me. Instead, turn the knife over, and use the spine, this maintains your edge longer. Lastly, you need to buy a sharpener, because nothing is more useless, frustrating, or dangerous in cooking than using a dull knife. I use a simple Chef's Choice Manual Diamond Hone, which cost me a cool Jackson. It's a 2 step apparatus that's ugly as sin, but yields an edge that makes tomatoes as easy to cut as anything else. You should know however that while the hollowing of the blade, those oval shaped grind marks, was a brilliant idea; it still needs some tinkering because everything gets stuck to my blade. Oh well, this is an awesome piece of steel that's helped me cook many mediocre meals for outstanding people, and there's no reason not to expect the same.

221 of 244 people found the following review helpful.
Wüsthof Classic 7-Inch Hollow Edge Santoku Knife
By H. Row
One trend that has eventually made it's way to home chef's is that it's OK TO MIX KNIVES! German , French, Japanese STYLE all have they're champions and advantages for various cutting and chopping jobs. Despite what you see on TV shows, you'll actually find very few professionals who have all German or all Oriental style knives. And don't tell the kitchen snobs, but it's OK to mix BRANDS too! Buy what feels good, what costs right and how often you'll use it.The Wusthof Classic 7-inch Hollow Edge Santoku Knife combines several ideas that combined, make slicing vegetables into precise pieces. This looks nice, but also lets the food all cook at a quick and similar amount of time. Be aware that a Santoku knife is NOT MADE TO CHOP THROUGH BONES or frozen foods! Despite a small similarity, that is best left to a Cleaver.The high "wall" of the knife blade makes for quick slicing and chopping. The identations or "kullens" reduce friction and suction, preventing food from sticking to the side of the blade.The Wüsthof Classic 7-Inch Hollow Edge Santoku Knife is just slightly bowed to facilitate the rocking motion needed for what this knife is made to do.Also realize that with the intermingling of knife designs one Santoku is not EXACTLY like another. Compare any knife design before purchase! And don't feel bad if you end up with a few from the Big Boys, and even a few left over from your grandmother!I enjoy knives. I know alot about em. BUT especially enjoy USING knives. I do that mostly in the kitchen like everyone else.This is a purchase I'm happy with!John Row

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Best Wusthof Le Cordon Bleu 7-Inch Fine Edge Santoku Knife

Buy Wusthof Le Cordon Bleu 7-Inch Fine Edge Santoku Knife

Wusthof Le Cordon Bleu 7-Inch Fine Edge Santoku Knife Product Description:

• 30-Percent lighter compared to Wusthof classic series
• Partial bolster allows for sharpening the full length of knife
• Forged from one piece of German X50CrMoV15 steel
• Triple riveted full tang handle
• Exceptionally sharp with Wusthof's PEtec sharpening process

Product Description

Le Cordon Bleu, founded in Paris in 1845, is recognized as the global leader in professional culinary education. Wusthof, established in Solingen, Germany, is one of the world's premiere manufacturers of precision forged cutlery. The combined expertise of the two has resulted in the design and production of the Wusthof, Le Cordon Bleu Collection, high-performance cutting tools created to meet and exceed the most exacting culinary standards of the world's great chefs. The blades feature a half-bolster design that is lighter and more agile, and reduces fatigue. The half bolster also offers a rear garnishing point, making for a very versatile knife. The Le Cordon Bleu 7-inch Santoku knife is perfect for all those cutting, chopping and mincing duties.

Customer Reviews

Most helpful customer reviews

22 of 23 people found the following review helpful.
Favorite Chopping Knife
By Michela
This 7-inch fine edge santoku knife is the most recent addition to my collection of W?sthof-Trident Classic knives. I've been using Asian knives for a long time, but this one has become my favorite because the wide blade makes fast work of scooping up chopped vegetables. [...] you can make very thin slices of vegetables, too. I love using this knife for slicing celery, carrots, nappa cabbage, bok choy, and daikon radish for stir-fries. So far, it has stayed quite sharp without need for professional sharpening. I hand wash and dry it and store it in a wooden knife block.

11 of 12 people found the following review helpful.
I cook for a livin'...
By mojostarz
Yeah, yeah, yeah...I've been way over hyped on this line of knives but you know how it is...marketing is everything.If you are stuck on buying the name "Wusthof" then buy this in the "Grand Prix" line 'cause the grip on this "Classic" line of blades is the least comfortable of all the riveted scale handles available...too deep and narrow for a 12 hour day in a commercial kitchen or a big hand (grip test it against other brands before you choose, I might be wrong ;-). This Santoku weighs almost 3 oz. less than other brands... a trend that I've found throughout this line. I've tested this one at work and I need something heavier.No complaints on the blade, edge, and finish though, it's top notch.

If you are just browsing then check out the Kai Santoku...for just $10.00 more you get the best Santoku available. If you want an equal but heavier blade for a GREAT price buy a Henckels 4 Star.

We concede 4 mojo*z for the blade only! Buy the "Grand Prix".

2 of 2 people found the following review helpful.
Another favorite added to my "collection" of Wusthof Classic
By A Customer
I purchased this on one of the Amazon Friday only sales & couldn't be happier. When my husband first started me on the Wusthof line my first request was for a Santoku knife. Well, the set we purchased here locally was $99 which included the Santoku with oval indentations ("kullens") knife and a smaller paring knife. When I saw this one on the Friday sale I didn't hesitate because I love the one I already have and wasn't about to pass up such a great deal for another one!

Another buyer who submitted a review said that this particular knife has oval indentations ("kullens") on the side of the high-carbon steel blade. I can tell you that this knife does not. I'm not complaining because when we purchased my first Santoku I couldn't decide between the flat blade or the one with the indentations. I was happy when I received this knife from Amazon and found that there were not any indentations on it, now I have one of each of the Santoku knives in my Wusthof block.

I hand wash all of my knives and about the only downside to any of my Wusthof knives is that because I use them so much and hand wash them so often the tiny red "W" sticker on my first Santoku is starting to peel off. Whoop-de-doo, lol! You can't beat the Wusthof Classic line, I love it! You won't be disappointed whatsoever!

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Cheapest Wusthof Classic 6-Piece Steak Knife Set

Buy Wusthof Classic 6-Piece Steak Knife Set

Wusthof Classic 6-Piece Steak Knife Set Product Description:

• Steak knives with 4-1/2-inch scimitar-like blade ideal for meat slicing
• Forged high-carbon stainless-steel blades, hand-honed for razor-like sharpness
• Traditional-style composition handle is triple-riveted for strength and permanence
• Dishwasher-safe
• Lifetime guarantee

Product Description

The handsome knives in this six-piece set boast scimitarlike blades; their distinct upward curves work exactly like those of a butcher's knife to help slice meat with ease and precision. Because they slice so efficiently, you may find yourself using these knives for other cutting tasks, such as slicing onions or trimming raw beef.

Part of the Classic series, this knife represents two centuries of unexcelled Wusthof craftsmanship. Like other cutlery in the series, it's hand-forged from a single piece of stainless steel for maximum strength; the hand-polished blade is exactingly calibrated to be hard enough to resist dulling yet soft enough to take a keen edge when it's honed or sharpened. Dishwasher-safe and with a traditionally shaped, ergonomically designed handle that is triple-riveted for durability, this knife brings a guaranteed lifetime of low-maintenance cutting to its owners.

From the Manufacturer

In the culinary world variety and preparing something outstanding is the key to success. Due to this, Wusthof offers more than 350 different kinds of knives to be able to provide the perfect knife for everyone. No matter which kind of blade and handle shape you are thinking of--Wusthof has the right knife for all your needs.

The most important features of a high-value forged Wusthof knife:

• Exceptionally sharp
• Long-lasting cutting edge
• High stain resistance
• Easily restorable edge

Classic Cutlery

The Classic triple-riveted knife series features:

• Precision forged from a single piece of sturdy high-carbon steel that resists stains and corrosion
• Wusthof's Precision Edge Technology (PEtec) creates an extraordinarily sharp blade that retains its edge 30% longer
• Special alloyed, stainless steel
• Durable polymer handle is contoured for a comfortable grip
• Seamless, hygienic fit of the handle
• Full tang is triple riveted to the handle for exceptional durability and control
• For professional chefs and home cooking enthusiasts
• Made in Solingen, Germany

Details of a Forged Wusthof Knife

Customer Reviews

Most helpful customer reviews

55 of 56 people found the following review helpful.
After a few years, I'm not sure...
By Howdy8888
We received these as wedding gifts in mid-2003. We have several other Wusthof Classic knives purchased as open stock. The steak knives we received as a 6-piece set. We treat these knives better than we treat our friends. They get touched up by the steel, they don't soak, they are hand-washed and they go in the block when not in use. However, last night an approximately 1 cubic centimeter chunk of the handle nearest the blade fell into my wife's dinner. She was shocked, as was I. Upon closer inspection, another steak knife from the set was about to suffer the same fate. I think it must have been a bad production run given all our other knives, received at the same time (and which get used about the same amount) all look fine. I sent them back yesterday so I'm interested to see how well they honor their warranty.Update 1/23/07: Received replacement knives today. Putting them back into the block was bittersweet because I noticed another one of the original set is developing a crack, this time at the bottom. Not sure what the issue is...Main point: They appear to honor their warranty.

114 of 122 people found the following review helpful.
Wüsthof Classic 6-Piece Steak Knife Set
By H. Row
Many people might scoff at a set of steak knives at this price, My only retort is to relate the story of sneaking around (because of my wife's non belief that there was a difference) and buying a set of the Wusthof Classic Steak Knives and using them for the first time. No matter what knife you have laying around and how sharp it is, the Wusthof is superior. It is the most obvious in steak knives because you use them everyday.The edges are plain edged, honed by hand. These are NOT your STEAK HOUSE knives - no serrations. Your SLICING fine meat not disposing of a lost tourist in Texas!Hand washing only, even with today's more sophisticated dishwashers with knife compartments preventing dinging and other damage to the blade, the high water heat and chemicals in the diswashing soap will ruin ANY knife. Think of the glass that you've had for years that you've run through the dish washer. Look closely and you'll see the glass is actually ETCHED from the detergent. And the old wood handled paring knives. Notice how they are duller and harder to sharpen? The dishwater temperature and chemicals from the detergent have damaged the steel. By the way, there is no SUPER steel that isn't known to all knife makers. Metallurgy is an exacting science, a formula to be followed, not magic with the Sorcerer and Mickey Mouse as his apprentice. Wusthof PROUDLY stamps the which metal their knives are made of right on the blade. It may be heard in a sales spiel from the college kid selling complete cutlery sets, that knives can be dishwasher cleaned. Nope.I don't put my saw blades, drill or router bits in the dishwasher either. They are precision edged tools just like your knives.

I'm very happy with this purchase everytime they come out for a meal. They feel comfortable, familiar like an extension of your hand, as all the Wusthof Classic cutlery do.Good weight, balance and excellent hand honed edge. This knife is the one my wife reaches for first for her needs in the kitchen. Never argue with a woman with a knife in her hand. Especially a Wusthof!!

John Row

12 of 12 people found the following review helpful.
These are great!
By EmElle
I love all the Wusthof knives we have. Before we got married, we had a functional set and a really crappy set from lord knows where. We had no idea just how good knives could be. We were blown away when we tried these for the first time. We had these since July and haven't had to sharpen them yet (I was sharpening my last set all the time). When were were looking into the steak knives, we really couldn't see the difference between the expensive version and the cheaper ones. We went on faith that the expensive ones really were better. We got them, and tried them on some filets. Huge difference from our old set. Then I went to visit my father and found he had the cheaper Wusthof steak knives. They too were better than the crappy ones we previously had, but there is a significant difference in quality and ability to cut between the two Wusthof choices. If you have the money, go for the more expensive set. You won't regret it.

See all 31 customer reviews...


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Price Comparisons of Wusthof Classic 6-Inch Sandwich Knife

Buy Wusthof Classic 6-Inch Sandwich Knife

Wusthof Classic 6-Inch Sandwich Knife Product Description:

• Thin, narrow blade with flared tip best for slicing sandwiches, meat, fruit
• Forged high-carbon stainless steel blade, hand-honed for razor-like sharpness
• Traditional-style composition handle is triple-riveted for strength and permanence
• Dishwasher safe
• Lifetime guarantee

Product Description

Smaller than most slicing knives but large enough to cut sandwiches, this knife is a great kitchen helper. Its thin, flared-tip blade glides effortlessly through sandwich fillings such as meat or cold cuts, and also works well to cut fruit and vegetables into delicate slices. Cooks who own a sandwich knife come to rely on its precision and versatility.

Part of the Classic series, this knife represents two centuries of unexcelled Wusthof craftsmanship. Like other cutlery in the series, it's hand-forged from a single piece of stainless steel for maximum strength; the hand-polished blade is exactingly calibrated to be hard enough to resist dulling yet soft enough to take a keen edge when it's honed or sharpened. Dishwasher-safe and with a traditionally shaped, ergonomically designed handle that is triple-riveted for durability, this knife brings a guaranteed lifetime of low-maintenance cutting to any cook who owns it.

From the Manufacturer

In the culinary world variety and preparing something outstanding is the key to success. Due to this, Wusthof offers more than 350 different kinds of knives to be able to provide the perfect knife for everyone. No matter which kind of blade and handle shape you are thinking of--Wusthof has the right knife for all your needs.

The most important features of a high-value forged Wusthof knife:

• Exceptionally sharp
• Long-lasting cutting edge
• High stain resistance
• Easily restorable edge

Classic Cutlery

The Classic triple-riveted knife series features:

• Precision forged from a single piece of sturdy high-carbon steel that resists stains and corrosion
• Wusthof's Precision Edge Technology (PEtec) creates an extraordinarily sharp blade that retains its edge 30% longer
• Special alloyed, stainless steel
• Durable polymer handle is contoured for a comfortable grip
• Seamless, hygienic fit of the handle
• Full tang is triple riveted to the handle for exceptional durability and control
• For professional chefs and home cooking enthusiasts
• Made in Solingen, Germany

Details of a Forged Wusthof Knife

Customer Reviews

Most helpful customer reviews

12 of 12 people found the following review helpful.
Thin, sharp, and precise
By Daniel Halem
I just added this knife to my Wusthof collection. I arrived extremely sharp, and is nice for semi-fine work. Activities like dicing shallots, which are too small for a large 8 inch knife and to big for a paring knife, are nice with this knife. Be careful though, the tip of the blade is quite thin, and will not stand up to abuse.

8 of 8 people found the following review helpful.
So satisfied...
By Maryiat
My old favorite for almost 30 years was the 6" chef's knife until this one moved in a year ago. One reviewer opined that the 4" and 8" blades take care of either end of the spectrum, so who needs this knife? Me. Think of it as a broad spectrum knife! I use it and skip the 4" and 8" knives. Even though the other knives are available, this is the one I go for most of the time. I also prefer it to our beautiful Santoku knife. Another reviewer thought it too expensive. Well, not when it's my favorite knife! It's a comfortable and capable tool, with an edge that won't quit. The shape, length and weight of this slightly slimmer blade as well as the overall balance in my hand are perfect for me.

14 of 18 people found the following review helpful.
Good Knife, But How Many Uses?
By D
There are really two main competitors in the high-end mainstream kitchen knife market: Henckels and Wusthof. Those who have used both usually have a preference. My preference (and therefore bias you should know about) is for the Wusthofs.

The Wusthof Classic line is the more conservative counterpart to the Grand Prix line. The only difference, however, is the handle style. I personally prefer the Grand Prix, but this is an issue of personal preference. The balance and grip of these knives are as close to perfect as I have found. For those wondering what benefits a higher priced knife provides, one benefit is that the blade (or tang) is one piece all the way through the handle. This makes the blade much stronger, and less likely to snap.

This particular model is the 6 inch sandwich knife. I don't find this knife to be particularly useful in everyday usage. The 8 inch chef's knife, or 4 ½ inch utility knife work just fine for jobs on either end of the spectrum. Do you really need this expensive of a knife to cut baloney? I don't.

Don't get me wrong; this is a good high quality knife. However, for the mainstream chef, I think its usage will be minimal, and thus it is overkill.

See all 10 customer reviews...


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