WÜSTHOF Classic 3-Piece Chef's Knife Set, Black

Leigh I.United States

Nearly 30 years ago, a reputable store owner said this is the best knife. These are still the best.

About 30 years ago, I walked into a Stoddard's in Copley mall in Boston on my way home. I pointed to expensive Shun knives. The older gentleman, later someone else at the store said he was the owner, said those were fine knives but asked me why I was buying knives for. I told him "I have had few but nothing ever felt right like the chinese clevers". (I worked in a Chinese restaurant and learned to cook with Chinese knives. He handed me the a Wusthof classic and said there are many knives that I would be happy with that would cost much more but this is the knife he recommends to all of his friends. I remember holding it and was shocked at the balance and the quality. Nearly 30 years later, I had to replace the knife for various reasons. (None of which are knife's fault). When I had a chance to get this knife again, I did. And I remember that night holding the knife and thinking "This is a wonderful piece of work". I now own many beautiful knives. Including those Shuns that was displayed. But these knives are just perfect. And here's why. - Build quality. The areas where rivets go through and the knife meets at the top and bottom are smooth. - The knife feels well balanced - The blade has a good weight. It's not too heavy or light. I even have Henckel's classic. Which is a cheaper knife and it looks and feels cheaper. Shuns are much knice (and costs substantially more too) but this one feels like a Lexus. It's got all the features without the expensive stuff. The knife holds the edge very well. I never leave it out. The first thing I hand wash are the knives and I never leave it out overnight either. Remember I said handwash? I never put these in a dishwasher. I hand wash and immediately towel them dry and put it back. I use a ceramic honing steel to hone it from time to time. Any time I feel like the knife may be getting dull, I simply hone it and it's good to go. Once every few years, I take it to a master knife sharpener to get it sharpened. This only needs to be done once every 3-5 years. While honing will take off substantially less on the knives, it does take off some material. If treat your knifes properly and use wood cutting boards and wash them gently, these will be the last set of knives you will ever own.

DeviceDirectUnited States

Nothing like a Wusthof

Growing up my mom always used Wusthof. Whenever I go to visit, I am reminded why. These new Wusthof Classic knives live up to the reputation that Wusthof has built over decades. These are crazy sharp, feel great in the hand, and are Wusthof quality so you know they'll last a lifetime or more. The 8" is a great size, not to big not too small, but I will be getting a 6" for my girlfriend to use because she has smaller hands. Can't go wrong with Wusthof!

DeeDeeKUnited States

Terrific knife! Highly recommend for anyone that loves, or has, to cook!

My son recommended these for me, I wanted to gift a nice knife to my boyfriend who loves to cook. He was thrilled with this gift, and absolutely loves them! Very sturdy and very sharp! Be careful taking them out of their packaging, as my boyfriend did cut his finger while opening, just a small cut (just a flesh wound! lol) A great knife at a reasonable price for someone that loves to cook!

Tony PUnited States

Can’t go wrong with Wutshof Classic

Have used Wusthof Classic knives for many years and really like that series. Bought a set of their Gourmet knives for our cottage and realized they were not nearly as nice as the Classic. With this 2 piece chef set, I now have great knives at my cottage too. Just a few swipes on the honing steel rod before every use, keeps the knife sharp and a pleasure to use.