Wusthof Classic Knives Review
As someone who cooks a lot of Asian food, I appreciate the trend for Japanese knives. These items are great, very light and very sharp. They’re pricey, but so are the Wusthofs. However, you try to go through a bone with a Japanese knife, and before you can say, ‘Oh shit, I’ve put a knick in the blade of my significant investment’, you will have put a knick in the blade of your significant investment. Go through a bone with a Wusthof, and it laughs in your face, screaming, ‘C’mon, you tart, is that the best you can do?’
Japanese knives are sharp. You’ll know it, because you’ll spend ages sharpening them. In my experience they lose an edge too quickly. Wusthofs take longer to sharpen, because the blade is thicker and the steel harder (ooh, missus), but they’ll stay sharp for an age, even if you abuse them.
The Classic has a one-piece carbon steel construction, with a fully tanged triple-riveted handle. The steel is alloyed to keep them clean. The balance is fantastic (well, for me it is), and when the marketing bumph bangs on about how sharp they stay, it’s bloody true!
The boning knife is the one that gets most use, along with the Santoku. A slicer would be good too. I’d recommend those as a minimum. To give you an idea of how good Wusthofs are, I don’t have a slicer and use the fish filleting knife – usually one of the flimsiest knives in any set of knives – to cut really thin slices of bacon, and it does so with minimum flex.
I did have one handle crack after going at some frozen pork. A quick email to Wusthof resulted in a free-of-charge replacement. Top marks for service, which you should get with a quality brand like this.
One last point; I have paid for all my Wusthof Classics with my own money, and have no association whatsoever with Wusthof, aside from owning a number of their knives. These views are my own, based upon using the kit, and I have had no inducements to write this. That said, if anyone from Wusthof reads this dribble, I’ve got a real yearning for a 10 inch narrow slicer, ja!
A score? 10 out of 10; I wouldn’t use anything else!