Wusthof knives are among the most well-known and trusted brands in the kitchen-knife world. They’ve been in business for almost two centuries, and their knives can be found in millions of kitchens around the world.
Wusthof is known as the leading manufacturer of high-end German-style knives. However, if you’ve gone through their selection of eight various lines, you may be confused about which one is best for you but, their most popular and best-selling line is the Wusthof Classic cook’s Knife.
After nearly two decades in professional and private kitchens, I’ve used almost every Wusthof Classic knife line. From which my most favorite is WÜSTHOF Classic 8 inch Chef’s Knife.
The strength and harmony of this knife are the primary grounds for its selection as the best. And that’s why in this guide, I’ll be reviewing WÜSTHOF Classic 8 Inch Chef’s Knife in detail.
Table of Contents
Are Wusthof Knives Good?
Yes, they are a great knife set. Wusthof knives are fantastic. This is one of the most well-known and trusted brands in the world of kitchen knives. Wusthof knives are well-balanced, razor-sharp, stylishly crafted, and long-lasting.
Wusthof blades are more durable due to the particular engineering process used in their production. As a result, Wusthof knives can last for many years and hold their edge for a long time.
Each of these knives has a complete tang for increased power and precision control. Many customers who conducted a WUSTHOF knives review stated that Wusthof produces the best blades, and the Wusthof Classic 20-Piece Knife Set is no exception. In addition, the high-quality German steel is stain-resistant and easy to clean.
Are Wusthof Knives Worth Money?
They are, indeed, worth the money. Wusthof has a great reputation, and their knives provide excellent value, keep their edge very well, and have a razor-sharp edge. So while you pay a premium for these knives, people who buy them adore them and believe they were well worth the price.
Why Buy the Wusthof Classic Chef Knife?
Wusthof is a well-known knife brand among professional chefs and home cooks alike. The high-grade production process results in blades of exceptional quality and adaptability.
The Wusthof Classic Chef Knife is the Best Chef Knife. Most experienced cooks will agree that a chef’s knife is the foundation of any kitchen knife set and the knife you’ll use the most.
If you’re not on a tight budget and attempting to meet all of your knife needs at once, and especially if you’re looking for an excellent primary knife for yourself, family, or friends, the Wusthof Classic chef’s knife is one of the best purchases you can make for your kitchen.
And, if you’re looking for gift ideas for chefs or even a home cook who wants the greatest quality knives, the Wusthof Classic knife is one of the best you can buy for a cook (or yourself).
Wüsthof Classic 8 Inch Chef’s Knife – Best for Professional Chef:
This Wusthof model 4582 knife can serve as the foundation of any beginner knife set. The 8-inch size is the most popular since it is versatile enough to tackle tiny and large chores, making it one of the best all-purpose kitchen knives available.
I’ve been working as a professional cook/kitchen manager for the past five years. I bought this knife over a year ago, and I adore it. I get to use it every minute. It looks excellent, fellow cooks and chefs recognize Wusthof, and I use it at home and in the professional kitchen, where it gets at least 10 hours of use five days a week.
I occasionally use a whetstone, but I prefer to use a honing stick. It still cuts flawlessly. Over the last 5 years, I’ve tried out a lot of knives from coworkers and friends, as well as personal knives I’ve purchased, but this is the best knife I’ve ever used.
This Wusthof 8-inch chef knife is a beautiful choice for beginning culinary students, home cooks or hobby cooks, and even professional chefs seeking a German-made replacement knife. This cook’s knife is a high-carbon steel kitchen knife with a full tang, precision bolster, and composite handle for maximum strength, heaviness, and balance.
You can also watch this video for a more proper review
|Blade Material||Stainless Steel|
|Blade Edge||Chefs Knife|
|Blade Length||8 Inches|
|Item Weight||0.69 lbs|
|Item Length||1.1 x 7.5 x 4.3 inches|
Kitchen knives are classified into two types: forged and stamped. Wusthof Classic knives are forged. Forged knives are generally greater in quality than stamped knives since they are precision-forged from a single piece of steel.
Before reaching the store shelf, each Wusthof Classic knife goes through a 40-step procedure and is handled by around 300 trained craftsmen. Below I have mentioned major steps out of 40.
- First, high-quality stainless steel is cut into rectangles as the size of the blade.
- The steel parts are then heated to about 2,200 degrees Fahrenheit (1,200 degrees Celsius).
- The bolster is precisely forged by Wusthof’s unique equipment (the thick part of the blade that separates the handle and edge).
- Each piece of steel is laser-cut into the shape of a blade.
- While the steel is still soft, the edges are heated to 1,920 degrees Fahrenheit (1050 degrees Celsius) and quickly cooled in a tempering oven. This technique hardens the steel to 58 on the Rockwell Scale, resulting in Wusthof blades with superior durability and edge retention balance.
- Next, the blades are heated to 350 degrees Fahrenheit (180 degrees Celsius) to prepare for grinding.
- The grinding machine grinds the blades, beginning with the spine (the flat side opposite the edge). Although robots do the heavy lifting, trained artisans do quality control checks and several subsequent stages.
- The blades are thoroughly cleaned and examined.
- Special machines electronically etch the Wusthof brand on the side of the blades–but only the best ones gain this seal of approval; the others are discarded.
- Three steel rivets secure the handles to the tang (the section of the blade that runs through the butt end of the handle).
- The bolster, handle, and robots then polish tang. During this process, professional artisans inspect the product once more.
- The handle and rivets have been polished to a high shine.
- Wusthof’s innovative PEtec sharpening process sharpens each blade to the correct angle using computers, lasers, and a special whetstone. This method yields a razor-sharp, long-lasting edge.
- Finally, the edges are hand sharpened, quality-tested, and packaged for delivery.
Their blades are made of a one-of-a-kind combination of high-quality steel, carbon, chromium, molybdenum, and vanadium.
The scientific name for the material they employ is X50 Cr MoV 15. Still, it’s commonly referred to as German Stainless Steel because it’s used by several other German knife producers, including their main competition Zwilling.
The knife’s lightweight does not indicate a weak material: with a hardness of 64 HRC, it can be described as rock hard. As a result, the santoku can be razor-sharp, making it excellent for the most accurate cutting tasks. The blade’s notches also assure that food only barely sticks to the edge.
This knife was created by one of the most recognized factories. It is made of high carbon stainless steel and will not taint, pit, rust, or lose its edge. It can be distinguished by its black composite handles and full bolsters. The metal used to create the knife stretches to the handle’s tip, lending to the excellent knife harmony.
Three visible rivets link the POM handle to the steel tang. The knife has been sharpened to 14 degrees per side for a total of 28 degrees with this latest perfection. Because committed curves and edges last longer than edges massaged by hand, the blade is directly more responsive, and this change increases sharpness retention.
The Santoku knife’s blade features a straighter edge and vertical indentations that reduce friction between food and blade and make it simpler to chop stubborn foods like potatoes.
The handles of this knife are made of the synthetic material Polyoxymethylene, or POM for short. The handle is five inches long. The compact and ergonomic grip makes this kitchen knife very easy to use.
The critic was also drawn to the piece’s very classic Franco-German design, which included a full fragrance handle and three pins. Unfortunately, this only applies to the model with the blade holes.
It consists of a black pakka wood handle, which complements the 32-layer Damast steel blade’s magnificent tiger shape pattern. It’s a work of art.
Wusthof improves the performance of the knife by including a precision bolster. This gives superb heaviness and balance, which greatly increases the ease with which your knife can cut, slice, or chop. Because of their superb balance, these knives are easy on your hand and arm, making them suitable for daily use in the kitchen.
The broad blade is equally suited to slicing through chicken bones and cutting paper-thin tomato slices (one of the few to get a perfect score for this task). This Knife is also skilled at slicing and chopping onions carrots and making delicate basil ribbons.
Wusthof classic chef knives are made to the highest standards in the German town of Solingen. These are forged blades that are sharpened with their patented PEtec production method and have been honed to 14 degrees on each side.
They have triple-riveted complete tang and composite handles. This technique sharpens them to a razor’s edge, which you may maintain with proper maintenance.
I always measure the sharpness of a knife by how well it slices tomato, and these can easily cut it into thin strips. Sure, there are knives with chamfered edges on the market, but unless you’re a sushi chef, a 28-degree edge is ideal. When a knife’s edge becomes overly sharp, it becomes fragile and more likely to chip.
Wusthof Classic 8 inch chef knife strikes the perfect balance between being sharp enough to slice through a ripe tomato and being tough enough to break through bones and cut rock-hard veggies.
The edge of these knives is sharpened at a 14-degree angle on each side (28 degrees total) when they leave the manufacturer.
Wusthof Classic knives have the best edge retention in the industry due to the combination of high-quality steel and rigorous manufacturing methods (i.e., their patented PEtec technology).
One typical response is that consumers believe the investment in these knives is well worth it compared to acquiring lower-quality blades that will not maintain their edge. And, with 140 5-Star ratings and 14 4-Star reviews out of the existing 163 reviews, purchasers have given it thumbs up. The few negative reviews seemed to be centered on the pricing.
One reviewer remarked that Wusthof Classic blades were exceptionally well balanced, having a solid heft for easy cutting and slicing and nice ergonomic grips. Another believed that this line offers the most value for money compared to the less priced Wusthof Gourmet line (stamped blade) or Wusthof’s Culinar line (more expensive).
When it comes to sharpness, most reviewers express their delight at how sharp their new Wusthof knives are. Enough so that you must take special precautions to preserve all of your body parts intact. Respect the sharpness of this Knife, as one reviewer had to take a friend to the ER for five stitches. Also, if you have children in your kitchen who have not been taught knife safety, you must exercise caution when keeping blades on the counter.
According to Amazon, the Wusthof Classic 8 inch price is $155.00. Wusthof Classic knives are not cheap. However, compared to other luxury knife manufacturers such as Zwilling, Global, and Shun, their pricing is relatively competitive.
If you’re prepared to make the initial commitment, these knives will save you money in the long term because you’ll never have to replace them.
Pros And Cons
How to Sharpen Wusthof Knives?
The best and easiest way to sharpen Wusthof Knives is by using Sharpening or Honing steel. The steps for using sharpening steel or honing steel are as follows:
- Use your non-dominant hand to grasp the steel.
- Use your dominant hand to hold the knife.
- Slide your knife down the steel with care.
- Rep on the other side.
When holding the steel, make sure it’s nose down on a solid surface. It would help if you kept your angle while moving the Knife down.
Here’s an example in video form:
He employs a 20-degree angle in this demonstration. However, the suggested angle is 14 or 10 degrees with Wusthof knives, depending on the knife design.
Can you Put Wusthof Knives in the Dishwasher?
Wusthof knives must be hand-washed with warm, sudsy water and a sponge. It is not advisable to put Wusthof knives in the dishwasher. Dishwasher detergents are highly corrosive and abrasive and can permanently damage your knives.
The blades can wear away the plastic or rubber coating on the dishwasher baskets and racks, causing the metal to rust and reducing the life of your dishwasher.
What Steel does Wüsthof Use?
Wusthof knives all feature the same X50CrMoV15 stainless steel, which has molybdenum and vanadium added to improve hardness, durability, and corrosion resistance.
X50CrMoV15 is martensitic stainless steel with high hardness. Its primary application in strip form is for high-quality knife blades. This is a rare, possibly unique, case of a stainless steel grade’s EN Name being utilized for marketing purposes. Extremely hard – up to 56 Rockwell C. Sharpness of the blade is retained.
Wusthof Classic Chef Knife – FAQs
We’ve covered a lot of ground in our study of this all-purpose chef’s knife, from quality and construction to flexibility of usage and the advantages and cons of the knife and its details.
Depending on your specific kitchen demands, especially if you are only cooking for one or two people, you may not even require many extra knives. However, if you enjoy cooking or cooking for a party, this Knife can serve as the foundation of a good set of knives that you will never regret purchasing.
Finally, what you’ll like most about this Wusthof chef’s knife is its superb quality, ease of use, and value. You’ll get a well-rounded, high-quality knife that will serve as the foundation of your kitchen knife set for many years.