Wusthof Knives and the Wusthof name are known and respected throughout the world for their unique and uncompromising quality. When you buy any Wusthof knife, you are sure to have bought a great knife. It is this balance of German technology and old world hand craftsmanship that is their secret of how each Wusthof knife is created.

Wusthof has been producing high-quality knives in Solingen, Germany since 1814 – that’s almost 200 years and you’ll see these knives being used by the best chefs in the finest restaurants including celebrity chefs, like Jamie Oliver, James Martin and Gordon Ramsay.

Wusthof have a wide ranging catalog of knives to satisfy home cooking enthusiasts and chefs alike and I hope this article helps you choose the best Wusthof knife for you, your work and your budget.

See also the Reviews of Henckels Knives ; Victorinox Knives; and Global Knives

WUSTHOF CLASSIC


The classic triple riveted  Wusthof Classic knife series is forged from one piece of specially tempered high carbon steel which provides outstanding strength. It is designed for both professional chefs and home cooking enthusiasts and are relatively heavy knives but well balanced none the less. Some reviews suggest that the polypropylene handles can be a little uncomfortable especially for those with larger hands.

WUSTHOF CLASSIC IKON


For those who want quality at any cost, some of the most outstanding knives in the Wusthof Classic Ikon collection.  These knives are not designed for the casual cook.  The Classic Ikon shares the triple-riveted handle design of the Le Cordon Bleu. The handles are made from an extremely strong wood called Grenadill (Mozambique Ebony) which gives the knives a beautiful look and a unique feel.  The amazing laser-tested sharpness, quality and durability of knives in the Ikon collection brings a high price tag so expect to pay a fair amount for them.  Next time you upgrade your cutlery, skip the cheap knives and go for Wusthof quality.

WUSTHOF CULINAR


Elegant satin-finish handles sculpted from one piece of 18/10 stainless steel distinguish the Wusthof Culinar
range from Wüsthof’s other cutlery lines.  Otherwise Culinar knives embody all the virtues of other Wüsthof knives that have earned the German manufacturer world renown.
The principal parts of a Wüsthof 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. Blades and beautifully formed bolsters are not as thick as some knives’. As a result, despite their heft, strength, and durability,
Wüsthof knives are pleasingly delicate and marvelously balanced in action.

WUSTHOF CORDON BLEU


The LE CORDON BLEU range was born from a collaboration of expertise between Wusthof and LE CORDON BLEU, one of the world´s leading cooking academies.  Designed for those who prefer lighter knives. they are lightweight and built for comfort – they are 30 % lighter knife compared to CLASSIC but you still  get the Wusthof qualities of outstanding strength, perfect balance and long-lasting extreme sharpness, thanks to PEtec – WÜSTHOF’s Precision Edge Technology.
The handle is special synthetic material and their price isn’t through the roof but their quality is superb.  These are some of the sharpest blades Wusthof produce.

WUSTHOF GRAND PRIX II


With a bold and contemporary look the Grand Prix II knives are forged from one-piece high carbon steel that has been especially tempered to give you outstanding strength. They come with a trimmed bolster that shows the full edge of the blade to give you the best performance and optimum sharpening. The handle for the full tang blade is synthetic and comes with a hygienic and seamless fit.

WUSTHOF SILVERPOINT


The Wusthof Silverpoint knives use the same steel that is used in their other more expensive knives. Wusthof uses a special blend of German steel throughout the whole length of the knife and the ingredients of this steel are proudly etched on every blade. Wusthof not only uses the best materials to make a fine knife, but it is also crucial that each blade is precisely tempered. This tempering allows the knife to hold its edge for an extremely long time, yet can be maintained in your home kitchen without the need to be sent away for maintenance.