Utility Knives Reviews

Although I'm not a big Wusthof fan I DO have this knife in my knife bag at work and use it often. It is excellent for small slicing jobs that require accuracy such as small potatos, mushrooms, fruit, etc., any thing that would "stick" to a wider blade...(you pull a blade back towards you through a potato, not chop down or push away from you)...anyway...Wusthof's blades are thinner than traditional German design, almost Asian thin, that's why they are so light in weight and the edge hones quicker...but does it last?
I like this knife, I like the "Grand Prix" a LOT more than the "Classic"... I give it 5*
P.S. Don't let anyone fool you...there must be two or three dozen great knife companies out there, from a lot of different countries...you just haven't found them yet. I have 9 different, high quality, brands in my "work" bag and I love them ALL.

The Wusthof 4 ½ inch utility knife is a great all-around knife. This is the knife I use for the majority of my small chopping work (when I don't use a Chef's knife). Many people have personal preferences about brands of knives, and mine is Wusthof. I like the feel and the balance. The Grand Prix is a more modern design than the other Wusthof designs, without being overly European/Avant Garde.

This is a great knife for your collection. The blade holds a sharpening quite well, and you will clearly notice the quality difference if you are stepping up from a lower level of knife.

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).

The Wusthof 4 ½ inch utility knife is a great all-around knife. This is the knife I use for the majority of my small chopping work (when I don't use a Chef's knife).

I wanted to replace my cheap knife block set with a great one that can last a generation and found Wushtof Culinar Series to my liking. Initially, I thought the metallic handle could be slippery. So, I went to a local store and tested it and found it to be be very very grippy and solid to hold. I liked how these knives curve on the handle. That helps handle get a perfect grip in the hand.

You will not regret spending money on this.

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 Grand Prix line is a more modern design than the Classic series, with a simple black handle. 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 serrated utility 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 (which is non-serrated). For those heavy duty salami and cheese cutting marathons (how often do those occur?), the 8 inch cook's knife is just as good for the job as this knife.

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.

This knife was included in my 6 pc. Wustof starter set, and it quickly became my favorite. I'm amazed at how effortlessly and cleanly it slices through dense bagels and breads. Wustof is expensive but worth it!

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 Grand Prix line is a more modern design than the Classic series, with a simple black handle. 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.

My set of Wusthof Grand Prix did not have a 6" knife and after a week or so, I realized I needed one. There are times when an 8" knife is too long, but a 4" knife is too short; for example, slicing large apples, when 8" seems like overkill and 4" is not adequate. So I added this to my set and have found that I use it a great deal.

It is called a "sandwich" knife but it really is a utility knife. It's the same basic shape as the 8" carving knife but easier to handle when cutting smaller items. It has a good weight and the same outstanding quality that you will find in the other Wusthof Grand Prix knives. It would be a good knife to start with if you want to begin building a set of excellent kitchen knives.

It's not that this isn't a high quality knife, it is.

For that quality, I'll give it four stars. It's got a full bolster, and it's forged (not stamped) in the German style. It's very hard, and takes a good edge, that lasts well. It's perhaps a bit tough to get an edge on without knowing what you're doing if using a flat stone, so for that I'll give it four not five stars.

The thing is, why do you need a $...sandwich knife? Many other companies make many other knives in a similar style and shape that cost a fraction what this knife does.

Forschner comes to mind. Sure it would be stamped and wouldn't have a full bolster, but it would cost $... instead of $..., and for a knife you're really not going to use that often you should save the money and get yourself a better chef knife.

Forschner makes a monderful 5-6" utility knife that looks like a mini chef knife that is great for cuting vegetables, and doubles as a terrific sandwich knife.

I frankly only have this knife because it came in a set with a 8" chefs knife and a pairing knife.

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.

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.