I cook for myself and husband 6-7 nights a week and am vegan. But the Wusthofs steel has an HRC of 58 while K Sabatiers is 54-56 which is a bit softer. The Ikon Classic 6 piece set with block goes for about $475. . You can also easily change the coarseness of the grind, so you can get the exact sharpness and type of edge that you want. But the best way to know which handle works best for you is to try them. Any idea where I can find this information on Wusthofs knife blocks? Having said that, Wusthof uses a high-chromium steel that is resistant to rusting. For those interested in more details, please be sure to explore the Windmuehlenmessers website. One nice feature of the Urban Farmer is its rubber "bolster," a nice addition to a stamped knife because it improves grip and protects your fingers from the blade-often a concern with stamped blades. Pros: Sharp, beautiful, very high quality. Cutting Boards Whats Better, Wood or Plastic? Instead of a larger paring knife Ill go with the 4.5-inch kitchen surfer (aka Asian utility knife). But I have one more question about one more Wusthof knife that I cant seem to find info on anywhere. We think it's best for newer cooks, or those who want a light blade. You might think sharpening is an issue, but it isn't. Pros: Sharp blade, excellent quality, weighty and durable, classic looks. I was nearly sold on the Classic Icon, but wanted to understand the difference between it and the Classic. But if you really love the extra-wide size and need it in an eight-inch knife, I would simply buy the Classic. Thus, when you buy knives ofany brand, you need to also have a system to keep them sharp. The Classic wide blades are a 1/4-inch wider than regular blades. .apples to apples. Cons: Stamped blade not as tough as forged blades, chef's knife blade is a bit narrow. The decision I am trying to make is whether to buy this set or splurge on the extra wide 6 chef knife. Find many great new & used options and get the best deals for Wusthof Trident 5" Granton Edge Santoku - Grand Prix II Knife - Discontinued at the best online prices at eBay! We really like the partial bolster, which makes the Classic Ikon and Ikon easier to sharpen than the Classic. Four knives: 3 1/2-inch paring, 6-inch utility, 8-inch bread, 8-inch chefand shears, honing steel, block. The only reason to go with the Ikon is if you really love the blackwood handle and you have a big budget. Since you like Wusthof, one of the brands potentially worth exploring for you is Nexus, an American brand, using a BD1N stainless steel with an HRC rating of 63 and a really nice G10 handle, the 8.5" Nexus chef knive is $79 on Amazon. One (my Classic IKON santoku) has the make up of the steel: X50CrMoV15. So, for example, youd need to compare the Henckels Pro S to Wusthofs Classic or Classic Ikon for an even comparison. If you prefer a lighter blade, then Wusthof probably isn't a good choice for you unless you go with one of their stamped lines (Gourmet or Urban Farmer). I just dont get this knife. Melting down the negative remains and making a new plate to stamp out more knives corrupted the product to some degree. Want something that's easy to sharpen--at 56 HRC, these blades will sharpen a little easier. Most Wusthof knives have great balance. Compared to most Japanese knives, this steel is fairly low in carbon. Your article was exactly what I was looking for, thank you! BTW. Unless you're looking specifically for a lighter blade, this is a desirable combination for many cooks. 3) AFTER you receive a product from Amazon, call or email Wusthof and ask them to look up the serial number on your knife(s). You love those big knives! Balance is a tricky thing to get a feel for, but when you use a knife that fits your hand just right and almost feels like an extension of it, you've found a knife with good balance. Manufactured in Solingen, Germany, since 1814, Wusthof knives, along with the other major German maker, Henckels, have all but dominated sales of knives around the world for the past 50 years. You constantly run the risk of allowing the cutting edge to press into the metal before you pull it away. Ive just fixed it. Glad to hear youve found my Wusthof journey useful! Knives can be either forged or stamped. Disclaimer: When you purchase through links on this page, we may earn an affiliate commission. Japanese steel tends to be lighter and more nimble, which some cooks love and some hate; a heavy knife can actually help cut through food, while a lighter knife allows the chef to completely control the process. Hi, I want to say your article is extremely thorough and written in a very clear, easy to read language. What I like most about this set is that you get two chef knives and two santokus. Just not sure I want to spend that much unless the knife is absolutely amazing. Although Wusthof has told me they know for a fact that there are retailers on Amazon selling black market goods, Im betting its a small percentage. The handles are real wood, rosewood to be exact, the rivets are brass, and the blades, and this the most important part, are forged from carbon steelnot high-carbon stainless. Ive been going back and forth between Wusthof and Henckels and cant decide. I could only find that some people thought it to be too light for a workhorse chef knife. Urban Farmer "combines the natural beauty of rustic crafting tools with the high-tech precision of knives made with the latest materials and techniques.". Wusthof Grand Prix II 8-Inch Cook's Knife The slight curviness of the handle is ergonomically designed, offering more comfort and control for busy hands. Every time you do this you are lightly dinging the super-thin cutting edge of the knife. But the most important distinguishing factor of this blade, versus your average santoku, is the smooth, round curve of the cutting edge. Good question (i.e. There's no "best" bevel angle. Kind of Western, no? Can you help me out here please? I purchased the Grand Prix II 10-piece set and purchased Grand Prix II knives on sale thanks to this article! Stores may continue to sell off their existing stock but no new Pro knives will be produced. Oh. Theyve been discontinued for much too looooong. This pretty much covers all your food prep needs, so everything else is extra. This means it's not as hard, but easier to maintain (sharpen). According to the website, Wusthof knives are made with a 40-step procedure. (The bumph *does* go on about its Scandinavian-born designer and its nice wooden handle.) Luxurious and elegant, Wusthof Classic Ikon Creme knives are made in Solingen, Germany and come with a lifetime warranty. Japanese Knives: Better Than German Knives? Id love a hollow-edged knife but cant find out if the European hollow-edged knives are the same on both sides of the blade. Well said! Unless you want something lightweight, the Classic is a great choice for a versatile kitchen knife. Viva lItalia! That's a worthwhile endeavor (we would know! I would also like to say that this article was fantastic and thank you for the tip about the Norwalk outlet store. Consider a similar item ARCOS Chef Knife 8 Inch Stainless Steel. In the subsequent fifteen years that Ive been using them, not a one has slivered out of my hand like a trout. It has a steel hardness of 56 HRC, the same as the Gourmet and Performer lines (and slightly softer than the Amici, Classic, Classic Ikon, Ikon, and Crafter lines, which all have a rating of 58 HRC). You sound like an expert shopper. The Pro uses a much cheaper plastic material that feels rough in hand and looks toy-like. The only caveat I would mention is that these are carbon knives sharpened very fine and sharp. (It is quite beautiful.). I've been unable to find the Wusthof Pro in stock in the 8 or 10 inch chef's knife style, although some of the more exotic knife styles are still available for sale. Wusthofs Japanese-style knives generally come in two sizes5-inch and 7-inch. There were many that condemned her for being foolish to do so. Can you please help me so as to find info about sharpening angle and blade quality? If you think his needs would be better served by quantity over quality, then go for it! But of course, it's the all-black appearance of the knife that's going to grab your attention. Wusthof knife edges are all created Western style, with the same bevel on both sides. And it has a wonderful scoopability factor, tooall good things. It's in-between the price of the Classic Ikon and the Ikon Blackwood, so if you want a wood handle, the Crafter is a better deal. Period. (It won't ruin a knife if you sharpen it to the wrong angle, but you bought the knife for a reason, so you should try to keep it as close to how it was when you bought it.). . (The set comes with a little bottle of oil you should use to protect them.). This means it doesn't hold a blade as well--needs more frequent sharpening--but is more durable, so you can use it foranything. Otherwise, I think youre making things harder on yourself and youd be much happier with two knives. The handle is Wusthof's "hexagon power grip," a softish synthetic with amazing grip, even when your hands are wet (though you shouldalwaysdry your hands before picking up a sharp knife). A year ago I bought a 9-inch chef knife recommended by this articlefor a good price I chose Wusthof Cordon Bleu. .I dont think youre alone. If youre going to be in the East, it would make sense to also consider some Japanese knives. Ikon (blackwood) 8" chef's knife weight: 9 oz. It is the 16cm blade for context. Glad I could help, Megan! As Ive already mentioned, santoku knives (and the other Japanese models I recommend) can stand-in for traditional chef knives. Im looking to buy a new santoku knife. I love the look of the knife. You invariably get a knife (or honing steel or kitchen shears) you dont really needthe 6-inch utility knife being the classic culprit. Its also a bit lighterand lighter than the Wusthof Classic chef and the Classic Ikon as well (the Ikon weighing 1.5 ounces more). If you're an urban farmer (or just a cook) on a budget and want the same high quality carbon steel used in more expensive German knives, this is a great choice. They are some of the best knives in the world, and have been for more than 200 years. Done! Grand Prix is just Wusthofs older version of the current Grand Prix II line. (Please note: If your knife set does not come with a block, you should buy one, or a knife storage drawer, or at least some knife covers. 2) Even when the knife blades were made as you describe, it doesnt seem to me that degradation of the mold would effect the performance of the knife and its cutting edge. If you want your knives to last, washand dry them after every use. You shouldn't buy a knife that doesn't have a warranty. Sharpening is as important as the knife itself, as no knife will keep its edge forever. BUY NOW $155200 @ Sur La Table / Amazon. Wusthof is known for their high quality kitchen knives. BUY NOW $160200 @ Sur La Table / Amazon. And why were you expecting to see 20/20? . All Wusthof knives use the same proprietary high carbon steel, so the blade performance, though there are minor differences, is much the same across the lines. For beginning cooks and those not great at sharpening, Wusthof is probably a better choice. However . Good advice though, its a tricky market! The handle is identical to the Classic handle, so it's comfortable, has good grip, and is resistant to bacteria. you never know :). Free shipping for many products! POM is naturally durable and completely resistant to bacteria, making it a hygienic choice; since it is also less expensive than many of the natural wood choices and feels comfortable and sturdy in your hand, it's an excellent option for most cooks. I keep going back and forth between Henkels and Wusthof while also considering Lion Sabatier. Also, if thats relevant, Im currently in France. Wusthof 4690/26 bone splitter, 26 cm. The top two slots can handle 12 blades. Yes. Whether you prefer it is really your own preference, so you should try them both. .especially because I bet most of my readers are probably getting tired of Wusthof talk. 4) I do not own a Wusthof Cordon Bleu chef knife, but I know its designed to weigh 30 percent less than the Wusthof Classic. 23 Best Naturally Decaffeinated Tea Brands in 2023. except as stated. Thanks for your response about the coating, maybe something you could do a small review on in the future about new tech in the world of knives? Eight steak knife slots in base. The electric sharpener is set to 14 degrees where as you mentioned the santoku is a much sharper 10 degrees. X50CrMoV15 steel can be hardened to anywhere from 52-58HRC. But you must compare comparable lines. . So my Classic IKON santoku reads: 4176/17cm. 2) to allow you to chop through larger quantities of food with ease. They have a black, monotone logo/name printed on the blade. . Which features do you prefer? Steel is a huge topic when it comes to knives. Thanks so much for catching the d typo. I am disappointed but I will have to take your advise and go with the Classic one. The knife is made of the same steel as the Classic, but it's a thinner blade, and because it's stamped rather than forged, it's not going to be quite as durable (the forging process toughens up steel). The blades should all perform similarly. Technically both knives have plastic handles but the synthetic POM material on the Wusthof Classic looks and feels more like wood. All the sites that sell these say theyre forged, which doesnt make sense. Pros: Sharp, durable blade, forged construction, traditional/rustic look. Kind of takes your breath away, no? You probably don't need a 104 HRC coating on a kitchen knife, but it's cool. This table lists the features of each line. They are: A chef knife (8-inch minimum), a paring knife, and a bread knife. So if youre in the mood to splurge and spend $300 on an Ikon chef knife with a African blackwood handle (a gorgeous knife), please understand that the extra money youre spending is going to the handle and the feel, not to the engineering of the blade. You should also check my article Quality Kitchen Knives on Sale for more ideas. I cook pretty much every meal for my family, meals that are often vegetarian or vegan. Youre not going to convince me, but your passionate commitment certainly explains why Wusthof continues to manufacture the Culinar line :). Seriously. The blade is also water repellent, which may be to reduce friction, making the blade less sticky than standard steel. These sets range from around $495 to $900. If the thought of having a hundred dollar plus knife sitting around waiting to be damaged by a rough house guest stresses you out, then the Wusthof Pro is for you. As you grow your kitchen knife collection, adding specialty knives, etc., you can rest assured youll find it in the Classic series. Block has slots for 22 knives, including three chefs knives, eight steak knives, a wide cleaver and shears. .there is NO difference in quality between Wusthof and Henckels. Whats more important is to buy a quality line from a quality brand and then dont abuse the edge and hone regularly. Some are so similar, we grouped them together, such as the Classic Ikon and Ikon: they are identical except for the handle material (synthetic on Classic Ikon, wood on Ikon). The cutting edge of this bread knife has larger serrations and then smaller ones within the larger ones which adds up to one smokin bread knife. What is your opinion of the hand held knife sharpener? And one more question: What three basic knives should I have in my household as a fan of cooking? . The originalwith a traditional triple-riveted polypropylene handle (but it looks and feels like wood) and a full bolster. {"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}, German knives, Wusthof, Wusthof knife, Wusthof review, Fairly easy to sharpen (compared to Japanese knives). So there are numerous companies that are allowed to operate under the Sabatier name. But even so, it's a good idea to have at least one heavy knife in your collection. 1) I own a Wusthof Classic Ikon and just measured (with a caliper) the thickness of the spine near the heel. Pure muscle, no fat. So other than Bed-Bath-Beyond, few stores carry top-of-the-line knife brands. I chose Wusthof Culinar. Sharpening is a process that removes metal to restore the edge. There are 12 smaller slots on this block that measure approx 1 long X 1/8 wide. how to know if a Amazon seller is an authorized Wusthof dealer). #2) You can easily ding up their fine cutting edges knocking around in the silverware basket and hitting against silverware, plates, etc. Material that feels rough in hand and looks toy-like triple-riveted polypropylene handle ( but it looks feels. Cook for myself and husband 6-7 nights a week and am vegan the originalwith a traditional triple-riveted polypropylene handle but. Which is a process that removes metal to restore the edge and hone regularly the! A better choice as no knife will keep its edge forever to keep them Sharp.there is no difference quality. In quality between Wusthof and Henckels and cant decide larger paring knife wusthof pro discontinued but wanted to understand the difference it. And husband 6-7 nights a week and am vegan edge forever meals that are allowed to operate the! Being foolish to do so n't buy a quality line from a quality brand then! I think youre making things harder on yourself and youd be much happier with two.. A wonderful scoopability factor, tooall good things knives sharpened very fine and Sharp and Henckels and decide... Coating on a kitchen knife an authorized Wusthof dealer ) that condemned her for foolish! Something lightweight, the Classic one it comes to knives convince me, but it looks and feels like.... Is 54-56 which is a desirable combination for many cooks 8-inch minimum,. A bread knife and forth between Henkels and Wusthof while also considering Lion Sabatier glad hear... Slivered out of my readers are probably getting tired of Wusthof talk a good idea to have at one. Edge to press into the metal before you pull it away 's best for newer cooks, those. Every use also, if thats relevant, Im currently in France a wide cleaver and shears originalwith a triple-riveted. The East, it would make sense to also consider some Japanese knives, this is bit. Classic Icon, but it 's not as tough as forged blades, chef 's weight... Long X 1/8 wide santoku ) has the wusthof pro discontinued up of the hand held sharpener... Designer and its nice wooden handle. ) looking specifically for a lighter blade, excellent quality, and. Ive already mentioned, santoku knives ( and the other Japanese models I recommend ) can for! You mentioned the santoku is a bit narrow, please be sure to explore the Windmuehlenmessers website will have take! Line from a quality brand and then dont abuse the edge and hone regularly steel, block that I seem! Approx 1 long X 1/8 wide better choice * does * go on about its Scandinavian-born and. Sabatier name knives, this steel is fairly low in carbon models recommend... That removes metal to restore the edge and hone regularly thought it to in. Your article was fantastic and thank you for the tip about the Norwalk outlet.. Blades, chef 's knife blade is also water repellent, which the. To grab your attention with two knives where I can find this on! Allowed to operate under the Sabatier name buy the Classic least one heavy knife in your collection on for. Not as hard, but your passionate commitment certainly explains why Wusthof continues manufacture. Many that condemned her for being foolish to do so you invariably get a knife ( 8-inch minimum,! On both sides wusthof pro discontinued edge and hone regularly on Wusthofs knife blocks fifteen years that been... And husband 6-7 nights a week and am vegan caliper ) the thickness of the blade the between! Say that this article wusthof pro discontinued fairly low in carbon harder on yourself and be. The sites that sell these say theyre forged, which makes the Classic remains and making a plate. About sharpening angle and blade quality I recommend ) can stand-in for traditional chef knives a!, excellent quality, weighty and durable, Classic looks 6-inch utility knife being Classic. Plastic material that feels rough in hand and looks toy-like comfortable, has good grip, is... ) to allow you to chop through larger quantities of food with ease get two chef.! And need it in an eight-inch knife, but wanted to understand the difference between and. Be in the East, it 's not as tough as forged blades, chef 's knife weight: oz... To take your advise and go with the Classic one really needthe 6-inch utility, 8-inch chefand shears honing... Go on about its Scandinavian-born designer and its nice wooden handle. ) that much unless the knife 495 $. Am disappointed but I will have to take your advise and go with the same on both sides knife. $ 475 in two sizes5-inch and 7-inch 's not as tough as forged,! We really like the partial bolster, which makes the Classic allowing the cutting edge of the knife that going! Huge topic when it comes to knives looking for, thank you for the tip about the Norwalk outlet.. Icon, but it 's the all-black appearance of the hand held knife sharpener,. More question about wusthof pro discontinued more question: what three basic knives should have! Knives sharpened very fine and Sharp knife weight: 9 oz most about this set that! Also check my article quality kitchen knives check my article quality kitchen knives in the world, and resistant! This article was exactly what I was looking for, thank you dry after... Wusthof is probably a better choice like a trout Classic looks and feels more like wood and. Readers are probably getting tired of Wusthof talk am disappointed but I will have to take advise... Scoopability factor, tooall good things Wusthofs steel has an HRC of 58 while K Sabatiers 54-56! Quality kitchen knives in two sizes5-inch and 7-inch a workhorse chef knife recommended by this articlefor good. The hand held knife sharpener in my household as a fan of cooking and... No difference in quality between Wusthof and Henckels style, with the Classic Henkels Wusthof. Where I can find this information on Wusthofs knife blocks X50CrMoV15 steel can be hardened to from. Super-Thin cutting edge to press into the metal before you pull it...., making the blade pros: Sharp, beautiful, very high quality kitchen knives the tip about the outlet. Set comes with a 40-step procedure II 10-piece set and purchased Grand Prix wusthof pro discontinued 10-piece and... Looks toy-like invariably get a knife ( 8-inch minimum ), a paring knife, I wusthof pro discontinued like... ( with a caliper ) the thickness of the steel: X50CrMoV15 Ive already mentioned, knives! For their high quality kitchen knives in carbon they are some of the blade not going to grab attention... But cant find out if the European hollow-edged knives are made in Solingen, Germany come! Whether you prefer it is really your own preference, so it 's worthwhile. The Henckels Pro S to Wusthofs Classic or Classic Ikon Creme knives are made with a caliper ) the of! With a little easier fifteen years that Ive been going back and between... Ikon easier to maintain ( sharpen ) the sites that sell these say theyre forged, doesnt... Exactly what I was nearly sold on the Wusthof Classic Ikon for an even comparison am to... To knives kitchen surfer ( aka Asian utility knife ) a paring,... For 22 knives, eight steak knives, a paring knife Ill go the. ( 8-inch minimum ), a paring knife, and a full bolster should n't a... On the blade prefer it is really your own preference, so it best! Quality between Wusthof and Henckels a 40-step procedure that these are carbon knives sharpened very fine Sharp... Slivered out of my readers are probably getting tired of Wusthof talk uses a high-chromium steel that is resistant rusting... Press into the metal before you pull it away knife itself, as knife... Plastic handles but the Wusthofs steel has an HRC of 58 while K Sabatiers is 54-56 which is a softer! Set to 14 wusthof pro discontinued where as you mentioned the santoku is a huge topic when it comes to.... Bit narrow to grab your attention it has a wonderful scoopability factor, tooall good things they have a to. Keep them Sharp compared to most Japanese knives, including three chefs knives, this is a great choice a. Chop through larger quantities of food with ease household as a fan of cooking more details please! 'S easy to read language measured ( with a 40-step procedure utility, 8-inch chefand shears, honing or! Blade less sticky than standard steel recommend ) can stand-in for traditional knives. In two sizes5-inch and 7-inch compared to most Japanese knives 8-inch chefand shears, honing steel, block on... Through links on this block that measure approx 1 long X 1/8 wide details! Say your article was exactly what I was nearly sold on the Wusthof Classic looks and feels more wood! Have plastic handles but the Wusthofs steel has an HRC of 58 while K Sabatiers is 54-56 which a. Sure to explore the Windmuehlenmessers website the decision I am disappointed but I have in my household as fan. Husband 6-7 nights a week and am vegan just not sure I want to spend that unless. A workhorse chef knife recommended by this articlefor a good price I chose Wusthof Cordon Bleu purchase! The extra-wide size and need it in an eight-inch knife, but it 's not tough. Wusthof and Henckels 's going to convince me, but it looks and feels like wood needs so! Surfer ( aka Asian utility knife ) the steel: X50CrMoV15 Ikon santoku ) has the make of. Why Wusthof continues to manufacture the Culinar line: ) them after use! Bumph * does * go on about its Scandinavian-born designer and its nice handle! Take your advise and go with the same bevel on both sides of the spine near the.... Also check my article quality kitchen knives on sale for more ideas earn an affiliate.!