Two hundred years later, the Wüsthof family of Solingen, now in its seventh generation of ownership, are renowned around the world for crafting knives and other culinary tools, each of which are carefully designed to perform with perfection and ease.Their chef knives are the choice of professional chefs worldwide, and their wide range of knives for most every kitchen task imaginable, from boning and paring to make cooking a pleasure for cooks of all levels.
The more than two hundred styles of precision-forged knives go through thirty-eight separate manufacturing steps, from forging to tempering, grinding and polishing, to ensure that all Wüsthof products are made to the highest standards of quality. Each step along the way is performed to exacting standards by skilled workers, aided by the most modern computer guided equipment and powerful robots. That is how each Wüsthof knife is created, world famous for its unique, uncompromising quality.
About Wüsthof® Products
Wüsthof Blades and Handles Construction
Precision Edge Technology (PEtec): New angle, unparalleled sharpness. Ergonomic handle.
• 30% sharper with superior laser precision
• 40% better edge retention and ultra-fast cutting
Available in straight-edge paring, utility, chef's, and carving knives with Initial Cutting Performance (ICP) that lasts twice as long.
Handle: Black completely hygienic, virtually indestructible Hostaform-C plastic, buffed and polished by hand and secured to tang with distinctive silver-nickel rivets. Signature bolster/finger guard accounts for the heft, the solid, balanced feel that makes it a prime choice of many professional chefs. Blade tang is fully visible throughout the length of the handle, triple-riveted for strength and durability. Dishwasher-safe; hand-washing is recommended.
Blade: Precision-forged of high-carbon, stain-resistant steel, skillfully honed by hand, laser-tested, long-lasting razor-sharp edge, easy to resharpen; computer-controlled grinding and polishing yields precise tapering from bolster to tip and back to edge.
Handle: Sculpted from 18/10 stainless steel with an elegant satin finish. With a stainless steel logo medallion bonded to the end. Full tang extends the length of the handle for perfect balance. Seamless fit at the bolster and solid throughout. Dishwasher-safe; hand-washing is recommended.
Blade: Stamped high-carbon, stain-resistant alloy that is long-lasting and easily sharpened. The edges are laser tested for perfection and are incredibly sharp.
Handle: Ergonomic shaped handles with a pebble grain finish that are slip-resistant. Triple-riveted for superior balance and control.
Blade: Stamped, high-carbon stainless steel, sharpens easily and stays sharp.
Handle: Made of an ABS polymer that is resistant to high heat and high impact. Handle is triple-riveted to stainless steel tang that extends from bolster to heel for better balance and maneuverability. Dishwasher safe; hand-washing is recommended.
Grand Prix II
Blade: Precision-forged of Wüsthof's own high-carbon stain-resistant steel alloy.
Handle: Ergonomically shaped of durable, ultrahygienic composite, with a pebble-grained texture for a solid, comfortable, no-slip grip. Permanently bonded to the tang. Streamlined profile exposes the full blade edge for optimum performance, maximum sharpening. Skillfully honed by hand and laser-tested for a flawless edge that lasts longer and resharpens easily. Computer-controlled grinding and polishing perfects the tapering from back to edge and tip to handle. Dishwasher-safe, but hand-washing is recommended.
Keeping Your Wüsthof Cutlery Sharp
Regular use will cause the edges of your cutlery to lose its sharpness. Use the Wüsthof Sharpening (honing) Steel or Diamond Sharpening Steel to resharpen.
Honing / Sharpening Technique
Using a steel, which is longer than the knife you wish to hone, hold the steel with your left and the knife with your right hand (lefties simply do the opposite) and guide the blade with light pressure across the steel. Do this in an arching motion at a 20 degree angle side-to-side. Repeat this process six to eight times. With practice, you will find this becomes an easy motion. Never stroke each side more than once in succession. Now your knife should be as sharp as the first time you used it