WUSTHOF Classic 8 Inch Kitchen Chef's Knife - High Carbon Stainless Steel

Description

The robust and comfortable handles feature durable rivets and no joints.
The full bolster protects the hand, providing safety and balance
Forged from a single piece of chromium-molybdenum-vanadium steel.
Precision Edge Technology
PEtec edge, enhances the sharpness 20% and lasts twice as long.
Exceptionally long edge retention / long service life of blade.
Precision robots sharpen the blades on a whetstone.
Extremely high initial cutting performance.
Unique, consistently high and reproducible quality.
Optimum cutting edge along the entire length of the blade.
The knives are given a final polish using a special disc.
The City of Blades
Solingen, Germany
Family owned for seven generations, WÜSTHOF was founded in Solingen Germany over 200 years ago. Long renowned as “The City of Blades,” Solingen has earned the reputation for crafting fine cutlery generation after generation. Located in Western Germany near the banks of the Wupper River, Solingen has been home to master blacksmiths for over 2,000 years. WÜSTHOF continues to call the picturesque city of Solingen its home, and proudly marks each blade as “Made in Solingen.”
Knives made in Solingen have long been honored and prized for their outstanding quality and craftsmanship.
For that reason, the name of Solingen has been protected with legislation, “The Solingen Decree,”
WÜSTHOF first got its start in Solingen and the business has remained in the WÜSTHOF family ever since.
CLASSIC COOK’S KNIFE
WÜSTHOF’S CLASSIC full-tang knives are precision-forged from a single piece of an exclusive high-carbon stainless steel. CLASSIC knives feature a new handle design made of a highly durable synthetic material – Polyoxymethylene (POM) – which has a tighter molecular structure to resist fading and discoloration.
The CLASSIC Cook’s Knife is the work horse of the kitchen, or the essential kitchen knife. The cook’s knife is an indispensable all-purpose kitchen knife that can be used for chopping, mincing, slicing and dicing. Due to the weight and balance of the knife, it is also perfect for heavy duty work such as cutting thicker vegetables and meats.
Precision-forged from a single blank of high carbon stainless steel
Full tang that is triple riveted to the handle for precise control
Precision Edge Technology (PEtec) yields a blade that is 20% sharper with twice the edge retention.
Tempered to 58⁰ Rockwell
Comfortable and highly-durable polyoxymethylene (POM) handle with a traditional look and feel, stickered with our red Trident logo
Full bolster and finger guard
How
KITCHEN WORKHORSE – The WÜSTHOF 8” Classic Chef’s Knife is essential for preparing any meal. This all-purpose cook’s knife can be used for chopping, mincing, slicing and dicing
WÜSTHOF CLASSIC SERIES – The Full Tang, Triple Riveted handles of the Classic Line offer the widest range of cutlery that can satisfy every home cook or professional chef. The WÜSTHOF Classic Series has been our best-selling series for generations
CHEF’S KNIFE – Features an 8” long blade, 5” long handle and weighs 8.5 oz. Full Bolster and Finger Guard, German Made Cook’s Knife. Ergonomic handle design made from a long-lasting synthetic material to resist fading and discoloration
PRECISION FORGED – The 8” Chef’s Knife is forged from a single block of High Carbon Stainless Steel and tempered to 58-degree HRC. The Precision Edge Technology (PEtec) yields a blade that is 20% sharper with twice the edge retention than previous models
CENTURIES OF TRADITION – Family owned for seven generations, WÜSTHOF was founded in Solingen, Germany over 200 years ago. WÜSTHOF’s cutlery carries the Solingen name, a designation reserved for products that meet the strictest quality standards
to care for your WÜSTHOF knives
We make high-quality knives, which you should be able to enjoy using for a long time.
With the right care and the right storage you can help to ensure this is the case.
Care Tips
It is best to clean your knives straight after you have used them.
Wash them in warm water using a damp cloth and dishwashing soap.
Dry them carefully.
Why high-quality knives do not belong in the dishwasher:
Knives and cutlery are put in a basket. During the washing cycle, the blades can rub against one another or against other objects and this can damage them.
With their sharp blades, the knives can damage the plastic coating on the cutlery basket. This can lead to the formation of rust.
If the dishwasher is not switched on straight away, food remains (spices, sauces, juices) can damage the blades. Spots can form and the blades can even be damaged (corrosion).
It is important to use the correct amount of detergent and rinse aid. If you do not use the correct amounts, rust particles or localised corrosion can quickly appear. In most cases, these spots can easily be removed using a standard steel cleaning fluid.