Chef Knives Reviews

These knives were exactly what I needed. I was looking for a 6" Chefs knife, a tomato knife, a good paring knife, and shears in a block set and this was it!

My previous set of knives were a set of stamped Henckels (I didn't know any better) and I thought they were great compared to the hand-me-down knives my Mother past on to me (miscellaneous mismatched knives of all kinds). But then I started noticing the quality looking knives they were using on the cooking shows and decided to try one. I ordered a Santuko Granton Edge knife. It's a great knife but I don't use it as much as I thought I would. What I did learn by buying it though was the difference between stamped knives and good quality forged knives. I liked it so much I bought these and all I can say is WOW they are nice.

First of all they are sharp! They cut through meat like butter and the tomato knife is sharper than it looks (I was slowing cutting through a tomato and sliced a bit into my finger, ouch!) They feel like strong sharp quality knives in your hand and they look so classy sitting on my counter in the quality oak block they came in.

There are three extra slots to put future knife purchases in but you will not be able to put a bigger chefs knife in the block. The 6" chefs knife slot is the biggest(widest) slot in the block. I bought the 9" bread knife to go in the set and that fits perfectly. Anything as slim as the bread knife (but not any longer than 9") or slimmer would fit fine.

So, if you are looking for a GREAT buy on a QUALITY set of SHARP, CLASSY looking knives, buy these. You will not be disappointed:-)

These is an excellent knife set. Best ones that I have ever used.

I graduated to this set after using a Henckels Fine Edge set. While this is the standard of the Wusthof line, the Henckels Fine Edge is the low end of Henckels and therefore cannot be compared. However, this set is of excellent quality and performance. The price has gone up since I purchased my set, but I still think this is a good deal. The chef' knife is on the small side, but the block has a few extra slots to expand the collection. My next purchase will probably be a Wusthof Classic Santoku or larger chef's knife.

I am a novice cook who was tired of the cheap stamped knives I got from my wedding. I discovered Wusthof knives at a friends house and have been hooked since. I bought this because the price was too good to pass up and I have been very happy with it. The knife is comfortable in my hand, I prefer the Classic handle over the Grand Prix. I like the heft of the Wusthof chef's knives compared to their competition. I bought this as a secondary knife as I normally use the 10" classic but it has come in handy when I am preparing several things at once or when my wife needs to use a knife, she likes the smaller 7".If you are someone who is buying their first knife do what I did, go to the store and hold all of the knives to determine which one you like, then purchase online for the best price.

i never figured a good sharp knife would make a difference when i cook but this one does! i love the way it fits in my hand when i'm chopping up the inions or prepairng meat and at this price it's a steal. a kitchen shouldn't be without this.

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!

I've had one of these knives since 1968! I've used it several times every week since buying it, have sharpened it many, many times on both a whetstone (with oil) and with a ChefsChoice. The tip is a little bent and worn, and there's a nick in the handle, but it still cuts like new. I would give up my three Cuisinart Food Processors before parting with this knife. It's an essential tool in my kitchen, and I expect to get another 30 years' use out of it.

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!

I have a good collection of high-end knives dating from 10-15 years ago, and in my opinion, this is one of the best 8" cook's knives on the market. I prefer the extra width and heft of the 4584/20's wider blade over the narrower and lighter 4582/20 model. This knife has good heft and the handle is very comfortable and I prefer this handle over the Grand Prix's Also, because of the extra width of this knife, the edge is very thin, and that makes the blade feel very sharp when cutting vegetables.

There are knives on the market today with fancier steels, such as VG-10 on the Kershaws and "Trizor 10X" on the Chef's Choice. I have not tried these other fancy knives, and I am even comfortable in believing their claims that these new steel formulations will hold an edge much better. The fancy steels have a Rockwell-C hardness of 59-60, compared to the Wusthof's 56, but when it comes to balance, feel, and just plain old cutting performance, I doubt the Kershaws and the Chef's Choice knives can beat this Wusthof wide blade 4584/20.

As for this knife's edge-holding ability, I do pamper my knives and I don't dump them in the sink or dishwasher. I am careful with using knives on only wooden cutting boards. As such, my knives stay very sharp for a long time. A few seconds of touching up on the steel once every couple of weeks is all that's required to keep it ultra razor sharp.

Maybe the VG-10 and Trizor 10x steel knives don't need to be touched up once every couple of weeks to stay sharp? Somehow, I doubt that.

I purchased the Wusthof Classic 8 Inch cooks knife based on the manufactuers reputation for the highest quality products. This knife did not disappoint! First of all the balance is perfect,and the grip is very comfortable. After using it for 7 months now, the blade remains razor sharp. I have used it for a number of cooking related chores and it has become the one knife that I use for almost every job, from chopping, to slicing, to carving meats. The only care that is required is to use a steel to maintain the edge. I highly recommend this knife!

I prefer the eight-inch knife over a ten for weight reasons and the wide series gives lots of knuckle-slide area for repeated chopping tasks. I've owned Wusthof-Trident knives since before graduating from culinary school over ten years ago. In fact, I still own all but one that I still use daily (One was stolen). The knives hold an edge better than any other I've used (and I've tried 98% of what's out there), stand up to continuous use and are comfortable enough to use all day long. You'll never be sorry owning Wusthof-Trident knives.

With marriage pending, I've had a lot of decisions to make regarding kitchen items. I recently purchased this knife, and could not be happier with its performance. My mother has always had cutco knives, which I considered to be of excellent quality, until this knife arrived. It is razor sharp, and cuts through vegetables as a hot knife through butter. I was surprised by the weight of the knife itself. It is heavier than most, largely due to the stainless steel handle, though comfortably so.

The stainless steel appeals to me as an aesthetic property. One small caution to those of you who are neat freaks... If you plan on displaying your knives in a block on the counter, it will take a small amount of work to keep the handles fingerprint free, as with most stainless steel, they show every smudge.

Barring that, consumer reports rated these knives excellent, as they did with the grand prix and classic lines from Wusthof (all of these lines have the exact same blade, merely a different handle). Henckels also did well, and Twin Select, their stainless line, scored higher than Wusthof, though I feel it is merely a matter of preference. Make sure that you try it out before you buy it. It should feel comfortable. Wusthof.com lists stores at which you can "test-drive" their knives before purchase. I would highly recommend doing so.

this knife is awesome. it has a good weight and feel to it when you are chopping or slicing. it is so sharp-goes through tomatoes like you are cutting butter. with a knife like this you really don't need too many others except a good serrated knife. it is worth every penny.

Item arrived on time, was packaged properly and was in excellent condition. I would purchase from this seller again.

I actually purchased the 6 knife starter set... The only difference is it did not come with the bread knife (good to have), although I will probably purchase one in the future. I use the 6 inch serated knife for bread, bagels and tomatoes. I think this is a good bargain because I don't feel you need all the knives in the 10 piece set. The block is good to have in order to keep your knives protected and handy. I tried both the Henckels and the Wustoffs and I prefer the fit and feel of the Wusthoffs. I highly recomend these knives.

Having never previously owned or used a quality knife, it seemed rather excessive to spend so much for a set of kitchen knives. Those feelings quickly vanished after purchasing the 7-piece Wusthof Classic set. These knives are a pleasure to use, and the quality and ease of cutting always reminds me they were worth every penny. I've since added the 5-inch tomato knife to my original set, which now seems to meet virtually all my needs, although I can see how more serious chefs might want to expand the set even further with additional specialty knives.

Finally we purchased a set of fine knives. What a difference! I can't really compare these to other fine knives, but I can't imagine better quality.

The 6 inch sandwich knife and the 8 inch chef's knife are great. The handles are smooth and the cutting is effortless. My favorite, however, is the 3 1/2 inch paring knife. It is balanced and cuts so smoothly.

I love this set of knives.

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 Culinar line is an all stainless steel look, rather than a black handle. Although the picture and some descriptions want you to think this is a single piece knife, be advised that the hand is a separate piece of stainless steel molded onto the tang. I personally prefer the handle of the Grand Prix and Classic, because the grip is surer for me, but this is, to some extent, a matter of personal preference. This series "looks" more professional to some (like a Viking stove).

This set includes an 8 inch chef's knife, a 3 ½ inch paring knife and a 6 inch sandwich knife.

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.

This set is a good deal; however, if compiling a set myself, I would include the chef's knife, the 4 ½ inch utility knife, and the 9 inch bread knife. Judge for yourself.

I got this 3-piece set + sharpening steel, and have been actually giggling when I use them. Amazingly sharp, feel great in the hand, and I don't have to worry about moisture and/or heat affecting a wooden handle.

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 Culinar line is an all stainless steel look, rather than a black handle. Although the picture and some descriptions want you to think this is a single piece knife, be advised that the hand is a separate piece of stainless steel molded onto the tang. I personally prefer the handle of the Grand Prix and Classic, because the grip is surer for me, but this is, to some extent, a matter of personal preference. This series "looks" more professional to some (like a Viking stove).

This particular model, the 6 inch cook's (or chef's) knife, is a good 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. This knife, the 6 inch, is a bit small for bigger jobs (but obviously not as small as the 5 inch). However, 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), the 8 inch is the knife I would recommend.

Therefore, if you are buying your first cook's knife, I would recommend the 8 inch size. This is a great knife, but I don't think the size is right for mainstream users.