- 200mm Chef Knife
- 120mm Utility Knife
- 90mm Paring Knife
When you're buying a good quality Chef Knife (or Cook's Knife), it's always good to have secondary, or companion knives to go along with it. While your Chef Knife handles the majority of day to day chopping, slicing and dicing, sometimes its size can get in the way for smaller tasks.
The Wusthof Classic 3 Piece Starter Knife Set solves this issue by including two smaller knives along with your primary cooks knife. The 20cm Chef Knife is an excellent knife, with a long, broad blade with a slightly rounded edge for smoothly rocking back and forth as you chop. For intricate tasks where agility is key, the 9cm Paring Knife has a short, sharp blade and nicely sized handle, while the bigger 12cm Utility Knife provides a extra reach without the bulk.
- 3 Piece Set includes two smaller knives to complement your primary Chef Knife
- Traditionally styled handle with finger grip and large bolster
- Full tang design with three rivets
- High carbon stainless steel formulation - X 50 Cr Mo 15 - for sharpness, durability and long lasting performance
- 20° edge is sharp, stable and easy to maintain with home sharpeners
- Designed and manufactured in Germany
Based out of Solingen in the German Rhinelands, Wusthof have been creating high quality knives since 1814. Wusthof Classic represents all of Wusthof's signature qualities and design characteristics, giving you an easy to use, comfortable to hold and very high performance knife.
Wusthof Classic Series knives are a forged construction, made from a professional class formula of high carbon stainless steel, and laser cut for a precision cutting edge. The knives feature exceptional weighting and balance, with a specially weighted bolster, thick spine and full tang handle to make everyday chopping, slicing and dicing feel effortless.
Cleaning and Care
For the best results from your Wusthof knives, keep them clean and dry and when not in use, avoid dishwasher cleaning and abrasive scourers, and stick to a good maintenance regime. Each time you use your knife, give it a quick once over with a sharpening steel, and use a medium coarse sharpener every week or so. Periodically, the knife may have to be reground (especially if you don't keep on top of regular maintenance), which you can do by taking it to a professional knife sharpener or butcher. By taking care of your good German knives, you can expect many years of enjoyment from them.