Wusthof Gourmet Chef's knife (blade 20 cm)

Having recently retired, I now have more time to devote to my cooking which has evolved into a hobby. I have upgraded a number of things around our kitchen, however one thing I have never invested in is a decent cooks (chefs) knives. Probably because the quality ones command a frightening price and I have always managed with the cheap & cheerful offerings from our local supermarket. These do not hold a sharp edge for long and in the worst cases are virtually impossible to sharpen properly due to the poor quality of the steel used or its heat-treatment.Rather than rush out & buy a new knife without a bit of research, I spent a couple of hours on the web getting reviews by experts. An interesting article published by someone writing for the Telegraph, discussed and rated 10 cooks knives. The Wusthof Gourmet Chef's knife (blade 20 cm) was recommended as a good value, quality item without the bill running into 3 figures. I have now used this knife for around 2 weeks, hardly time to consider it as a long term test. It arrived `sticky` sharp straight out of the box and has proved a delight to use on meat or vegetables. No sign of it losing its edge yet, but I have invested in a set of wetstones for when it needs sharpening. It is lighter than I expected, but is well balanced and it is evident there was close attention to the final finishing. As a retired mechanical engineer, in my humble view, this knife represents the use of a good quality steel, properly heat treated and offering excellent cutting performance for reasonable money.

Sharp knife that keeps its edge for quite a while.

A good knife, not a great one but a good first knife for an aspiring chef

The knife looks poor quality with cheap looking handle and not very sharp even after using the steel, and and handling balance is awful wish I’d never purchase it. 😟

Terrific knife, terrific quality. So satisfied with this product. Thank you. Mr Emery

indeed i do LUV IT

At the age of 14 I had a Butcher’s round in King’s Lynn where I learned some basic butchering skills. Although I never followed that particular trade (I joined the Army at the age of 15) I have never forgotten what was taught and the importance of a good sharp knife. From that day to this, I have always had my own chef’s knife which was particularly sharp. Or so I thought!My main carving knife was not, however, full tang and had been dropped (more than once!) resulting in a well-repaired handle. Then, for my 70th birthday I was given a new chef’s knife and was delighted!I later learned that in January 2020 the Daily Telegraph ran a feature on the best chef’s knives available. Their No 1 item was the “Wüsthof classic cook's knife” and that is the knife I had been given.Later that day I placed 2 large oranges onto the chopping board and decided to christen my new acquisition. I really was surprised. Believing I knew a little something about sharp knives, I now realised I had been wrong for well over 50 years. The knife was so sharp those oranges fell into slices almost without allowing the blade to get damp.I have since purchased a number of different Wüsthof knives for other purposes and have filleted fish and tackled a number of meat joints (Yes, that knowledge was still in there somewhere!). They really are that good.These knives are not just sharp, they are quite special.NM

Opinions about knives are a very personal issue. Chefs have favourite knives and favourite brands. I am a keen amateur cook and have tried a range of knives. This knife is my preferred kitchen tool - it is well-balanced, keeps a sharp edge and wears very well. I get mine professionally sharpened every six months or so just to keep a good edge on it. If you buy this knife, you will be rewarded with a tool which will last for many years. Just don't put it in the dishwasher - it discolours the metal lugs on the handle.