Specialty Knives Reviews

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 5 inch tomato knife. Most cooks believe the tomato is the most difficult food to slice cleanly (thus its appearance in Ginsu commercials). I think this knife is overkill for most cooks. I happen to think the 4 ½ inch utility knife will do the trick for the mainstream cook. This knife, while a good knife, is used so rarely in my kitchen it is usually relegated to a storage location, rather than the countertop.

If you slice a lot of tomatoes, be my guest and buy this knife, it is very high quality. But, for most cooks, this knife is overkill.

Once again, I disagree strongly with the idea of this knife being considered as overkill! This is an outstanding knife for cutting bagels, fruit, tomatoes, and cutting sausage which is in those tough plastic rolls. My wife said this was her 2nd favorite pick in our Wusthof set. The 3 1/2" paring knife is her first choice.
I have learned not to argue with a woman!
Oak furniture is one of her expensive tastes. Mine is Wusthof & tools! Just try one of these knifes out & you will be amazed!

Wusthof cutlery has spoiled me now. (Since I now know what a great knife is!)Those Chinese made forged knifes do not compare with a Wusthof in my opinion! I learned the hard way. No wonder Wusthof was rated # 1 in Consumer Reports magazine.

When I began collecting Wüsthof-Trident Classic knives twenty years ago, I chose the basics first: cook's knives, parers, slicers, utility knives, steak knives, boning & filet knives. I acquired them one or two at a time, always on sale, because this cutlery has been an expensive investment. When Wüsthof added a tomato knife to this line, I bought it even though I wasn't sure if I would like it or use it a lot. Now I recommend this 5-inch tomato knife to everyone. Its serrated edge hasn't needed sharpening ever, and it cuts, slices, dices, and chops fresh tomatoes so quickly. The forked tip is great for taking out the stem ends of tomatoes. I've never used my tomato knife on anything other than tomatoes, which is why I think it has stayed so sharp. I use my 8-inch serrated bread knife for slicing bagels and breads, and my 5-inch serrated utility knife for cutting citrus and other fruit. Also, I hand-wash and dry this knife and keep it stored in a wooden block.