- Wide, extra-heavy 8-inch blade superior for chopping and other cutting tasks
- Forged high-carbon stainless steel blade, hand-honed for razor-like sharpness
- Traditional-style composition handle is triple-riveted for strength and permanence
- Dishwasher safe
- Lifetime guarantee
Product Description
Wide Cooks KnifeAmazon.com Review
Cook's knives are indispensable kitchen helpers. They perform a wide variety of cutting chores, from mincing to dicing and slicing. The wide, heavy 8-inch blade of this example provides more heft than narrower models, which makes it a particularly efficient worker. It's large triangularly shaped blade is ideal for chopping and can be used to carry minced or cubed ingredients to waiting pans or bowls. This is the knife... More >>
Wüsthof Classic 8-Inch Wide Cook's Knife
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This knife is great can be used like a cleaver or standard Chef’s knife. Wusthof makes the best knives by far. All my knives are Wusthof.
Rating: 5 / 5
well designed and well made. better then henkle classic 10 inch, or the Global forged 10 inch chef knives. my only complaint is the factory edge is not well horned. A couple of hours with water stones (from 1000 to 8000 grid) gives it the proper edge to make delicate slices as well the the Global, but unlike the Global, it can be used to heavy chopping. Also, it has none of the sharp corners find in Global that digs into your hand after long sections of slicing.The extra think blade also makes it more stable then all others.The deep blad allowed a gentler taper of the blade which makes it easier to make deep cuts and slices then the henkle.
Rating: 5 / 5
I must say this is one fantastic knife. It is the knife I usually use when prepping a meal (sandwiches don’t count). When I purchase a knife, I always personally sharpen it, so I can’t really speak for the factory edge, but it accepts and holds an edge wonderfully. Having the extra wide knife (along with added heft) has more of a curve to it allowing for an easy chopping motion. I have purchased Henckel Pro S in the past and, after noticing a couple of flaws that passed their QC in my expensive knives, I will never purchase one without personally inspecting it first. Wusthof has much better QC so I have no problem ordering them through the mail.
FYI-This knife needs a large cutting board and a serious knife block to hold it. I personally use the Wusthof 25-slot “mega” block and it fits in all three of the top chef knife positions. Overall this knive is an investment, but you will love it!
Rating: 5 / 5
The right chef’s knife for you is a matter of personal preference, and with knives first impressions are not always lasting. You may be tempted to choose a lighter sleeker model. The size and heft of this knife may be a bit off putting at first. But if you are committed to using correct technique, you will soon fall in love with this blade for those very same reasons. While a cook might reach for this knife out of habit for any number of chores including those for which it was not designed, most often it will be used to chop stuff. This is the original food processor.
With your fingers curled away from the blade the knuckles of your holding hand confidently ride the wide flat surface of this blade. Meanwhile the knuckles of your knife hand are well clear of the cutting board. For greater comfort, I have ever so slightly relieved the edges of the bolster, but I have never owned a knife (with a bolster) that didn’t benefit from the same treatment. The blade’s ample mass keeps it steadily on line without a hint of flex or wobbles. Because the knife adds its own heft to the down stroke, you will not have to push down into it with the same forces you would need on another knife. This makes it safer. At 58C on the Rockwell scale, the chrome moly steel in this blade is an excellent hardness to take an edge keen enough to shave with and strong enough to chop wood. Also, it doesn’t turn colors like older Soligen steel knives.
When the chopping is done, a cook always faces the same annoying choice, slide the pile up on the face of the blade to transfer it to the bowl or pan or reach for a dough blade. Little pile, use the knife, big pile reaches for the dough blade. While this knife does not solve that problem as well as a Chinese cleaver, it does give you just enough more surface that frequently you are pleasantly aware that you just beat the odds. This blade is guaranteed for life. When the terms of that agreement run out, you will still be glad you chose this knife.
Rating: 5 / 5
wustoff classic is premium! Any task requiring a knife is fulfilled….as a professional caterer/chef I can tell you that you can make no better selection…for the work place or in your own home. They are brilliant.
Rating: 5 / 5