WÜSTHOF Classic 6" Chef's Knife

Best chefs knife I've ever owned! I've been through several knife sets over the years, but I finally decided to splurge and get a set from Wusthof. I'm in love with these products. Cutting veggies is an absolute breeze! Highly recommend

I've used many kitchen knives over my life and WÜSTHOF knives are the very best. I love their durability and believe it to be one of the finest gifts anyone could receive. Sure wish WÜSTHOF would create a gift package of three or four of their best selling knives so I can order and have them drop-shipped to friends and relatives. PRICE... yes they cost more than other knives, but they last, and last, and last. I like the feel and balance of the WÜSTHOF knives. I thank WÜSTHOF for their relentless pursuit of perfection and hope they continue far into the future.

Quick delivery. Great knife as expected.

W00tsthof? Hats-off? This is a great knife, very sharp, very versatile in the kitchen.If I had to complain? Maybe it's too sharp? There may have been a Thanksgiving prep-related-finger-slicing-emergency-room-snafu related to this item. Probably user error.

TL;DR - It's a great knife. Sharpen it when you get it, and use it on a wooden cutting board.Full Review:I've been using Forever Sharp steak knives as my main cutting knives for many years. I spend so much time in the kitchen, I finally decided to get a good quality chef's knife. I read many articles from professional chefs and kitchen-tool testers, as well as reviews here on Amazon, and finally decided on the Wusthof Classic 6-inch Chef's Knife.I wasn't impressed with it at first. I thought "this doesn't really cut any better than my steak knives." But that's because it wasn't really pre-sharpened. So I took a blade sharpener to it and then it worked great! For about three slices.. and then it was dull again. Because I was using a glass cutting board. Given that I'd been using serrated steak knives for so long, I didn't realize just how terrible glass cutting boards are for good knives.So then I did a bunch of research on cutting boards. I'd been avoiding both plastic & wood for the same reason: they can get really gross, whereas glass comes totally clean. But after a lot of reading I learned that if you condition a wooden board properly, it actually has antimicrobial properties. So I got a wooden cutting board (also linked below).Now that I have sharpened the Wusthof knife and am using a wooden cutting board ... WOW! What a difference over my steak knives! They did as much tearing as they did cutting, but the Wusthof chef's knife slices cleanly and easily though everything I put in front of it. Highly recommended, would buy again!My knife sharpener is similar to this one: Smith's Jiffy Handheld Sharpenerhttps://smile.amazon.com/Smiths-50185-Jiffy-Pro-Handheld-Sharpener/dp/B0051OYT2UAnd this is the cutting board that I bought: John Boos Maple Cutting Boardhttps://smile.amazon.com/gp/product/B07H1CND6G/

We left our Wustof knife in an air b and b we rented and lived without it for several months before biting the bullet and replacing the expensive knife.First I purchased a Kyoku knife to replace it because it was a bit less expensive and I love damascus steel ... it was too light and not as sharp as I expected it to be.Now that I have purchased a replacement Wustof, I am so glad I did. It is an excellent knife that is great in almost any situation. I have a larger Wustof for carving turkey and large meats but this size is excellent for virtually everything else. Vegetables jump apart at the thought of being sliced by this baby, haha. JK but it is very sharp and perfectly balanced right out of the package.I love it.

I have many high end Japanese chef's knifes, in which I love. I could not believe how sharp this knife is and it has weight. I was looking for a knife that I can cut onions and heavier vegetables with a little less effort. I have bought all of the WUSTOF knock off's and they are not even close to this knife. I will be buying the 8" knife. WOW.

Not too big, not too small.Most chef's knives are too big. For many things, paring knives are too small. Utility knives usually lack heft.Then there is this knife, Wüsthof quality at its best. 150mm-ish blade, but a wide, heavy blade that takes an excellent edge that cuts very well, whether veggies or meats. It has a flat spine for moving stuff around on the cutting board. Balance and ergonomics are a delight in the hand. This is far and away my favorite kitchen knife now.E.M. Van Court