THE BLADE
SHAPE: The cook’s knife’s primary duty is chopping and dicing. The
curved edge,(the belly of the knife) is designed from the tip to the heel to
facilitate that task by rolling smoothly.
THE EDGE: The "Business End" of every
Wüsthof knife. Skillfully honed by hand. It's incredibly sharp. Laser
tested to perfection, long-lasting and easily resharpened.
THE BLADE: Computer
controlled grinding and polishing procedures result in precise tapering from
bolster to tip and from back to edge.
THE STEEL: The
Wüsthof steel formula, etched on every blade,
has evolved over years as the optimum high carbon/stain resistant alloy for
edge retention and resharpening.
THE BOLSTER/FINGER
GUARD: Wüsthof's signature feature accounts for the heft; the solid,
balanced feels acclaimed by professional chefs throughout the world. They
insist on it... shouldn't you?
THE HANDLE/TANG
ASSEMBLY: A seamless, totally hygienic fit could only be achieved with
incredibly durable Hostaform-C handles, triple riveted to the fully visible
tang of the CLASSIC series. Completely buffed and polished by hand, the
slightest imperfection means the knife will never leave the
factory.