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
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