Discover the latest additions to the WÜSTHOF – ranges.

 

A new look for the Chinese blade shape:
 

WÜSTHOF quality for the Chai Dao
 

Asian cuisine, with its wide variety of aromas and flavours, is becoming increasingly popular all over the world. WÜSTHOF, the knife specialist from Solingen, is acting on this demand and extending its CLASSIC range to include the Chai Dao Chinese cook's knife. This forged knife made from top-quality chromium-molybdenum-vanadium steel combines Chinese tradition with European quality. The result is a new kind of knife producing a completely new cutting sensation. Just like the original Chinese version, this cook's knife is best suited to cutting or chopping vegetables and herbs. It can also be used for crushing condiments such as peppercorns and garlic cloves. It takes over 40 steps to make this forged "Made in Solingen" quality knife, which is truly one of a kind. Thanks to the new PEtec sharpening technology, the blade has an exceptionally long edge retention and ultimate sharpness, which is always inspiring to use. The handle with the classic three rivets fits comfortably in the hand and at the same time ensures a safe hold when cutting. The slight curve of the blade makes the Chai Dao ideal for cutting, slicing and dicing. However, chopping bones is one thing that only a classic cleaver should be used for. The edge of the Chai Dao is precision sharpened and too fine for this purpose. In short: This Chinese cook's knife is useful in so many respects when it comes to preparing food that it is certain to become a true kitchen essential.

 

Chinese cook's knife in traditional Wüsthof quality:
 

The classic knife for Asian cooking
 

The Chinese cook's knife is the perfect knife for people who love Asian cuisine. It is a new and interesting type of blade to complement the WÜSTHOF "CLASSIC" range. Made from long-lasting chromium-molybdenum-vanadium steel, the forged knife hardened to 58 Rockwell has all the features that make products from this traditional German company popular all over the world. Thanks to the new PEtec sharpening technology, the blade has an exceptionally long edge retention and ultimate sharpness. The wide edge gives the appearance of a cleaver, yet its handling and usage are quite different. Instead of holding the handle firmly in the hand, the middle and index fingers are placed on the side of the blade when cutting. Even though at first glance it may look as though the Chinese cook's knife is suitable for chopping through bones or cartilage, it should on no account be used for this. Sharpened to a particularly thin edge, the blade is much too delicate and would be damaged. The knife is much more suitable for slicing and dicing. In China, this kind of knife is used for all sorts of different tasks in the kitchen. Finely chopping vegetables, meat, poultry and other food and peeling fruit - these and many other tasks aside can be carried out using the Chinese cook's knife. The wide blade is particularly practical for cutting food and then transferring it straight to the wok or pan. So the Chinese cook's knife is a real all-rounder. Garlic cloves or peppercorns, for example, can be crushed with very little effort. It is also perfectly suited to finely chopping herbs. Those who have chosen the Chinese cook's knife from the CLASSIC range will never again be able to manage without it in their kitchen.

CLASSIC Chinese chef´s knife, 4686/18 cm (7")

SILVERPOINT Chinese chef´s knife, 4692/18 cm (7") SILVERPOINT Chinese chef´s knife, 4692/20 cm (8")

 

Cook's knife with an extra-wide blade:
 

An all-rounder in the kitchen
 

The cook's knife is a real "must have" in every kitchen. Practically no other type of blade is used as frequently for preparing food as this one. WÜSTHOF, the traditional company from Solingen in Germany, now offers a handy new cook's knife with an extra-wide, 16cm blade. At first glance, it looks just like the familiar classic cook's knife, but upon closer inspection the extra-wide blade becomes apparent. This gives the knife more weight and therefore better handling. Without much effort, a wide variety of kitchen tasks can be performed using this new cook's knife. Whether it is used for cutting, slicing or dicing - the cook's knife with its slightly curved and very stable blade is a true all-rounder in the kitchen. This knife can also be used to flatten, shape and scoop meat, fish, fruit and vegetables. Whilst men prefer to use cook's knives with longer blades, women tend to much prefer the shorter variants. That's why WÜSTHOF has added the 16cm blade length to the existing lengths of 20 and 23cm in its portfolio. Like all forged knives in the CLASSIC range, the new cook's knife is also made from high-quality chromium-molybdenum-vanadium steel. It features total sharpness, long-lasting edge retention and perfect resistance to corrosion. The patented PEtec (Precision Edge technology) process means that WÜSTHOF knives maintain their superior sharpness. This technology involves measuring the blade by laser in order to calculate the precise sharpening angle for each part of the blade, before sharpening them on a whetstone using robotics. This technical innovation makes it possible for the knives to have an extremely high initial cutting performance and exceptionally long edge retention. PEtec gives the knives an optimum cutting edge along the entire length of the blade.

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Magnetic thermo beech knife block:
 

Eye-catching in every kitchen
 

High-quality knives will last practically a lifetime if they are well looked after. That's why it's important to protect them and store them safely. If they are kept in a drawer, there is often a risk that the blades will be damaged. The new knife block from WÜSTHOF is the perfect way to store your knives. It is highly stylish and makes everyday life in the kitchen easier. 6 knives with long or short blades can be stored within easy reach in the slots provided (made from thermo beech). The blades are kept firmly in position by magnetic strips fitted into the wood. This means that the knives can be stored safely in the block, as well as being removed easily time and time again without scratching them. The knife block can be attached to the wall either horizontally or vertically. The warm, dark tones of the block and its striking structure make it the most desirable design object for any kitchen! The secret behind the classy colour and outstanding wood qualities of the knife block lies in the thermal treatment process of the beech. It is heated to 160°C, which changes the molecular structure of the wood. The natural sugars in the wood caramelize, closing the pores. This means that the wood can absorb almost no more moisture at all. The wood becomes harder and will neither shrink nor swell. Thermo beech therefore lasts just as long and is just as resistant as tropical woods, which are typically much more expensive. In order to maintain the attractive colour of the wood, simply treat the wood with natural oil or natural wax every now and then. This will seal it whilst maintaining permeability and the warm dark colour.

 

Whetstone with non-slip holder and reshaping stone
 

With the correct edge maintenance, high-quality knives will retain their sharpness for many years, ensuring that you will always enjoy using them. A particularly gentle and effective way of sharpening knives is to maintain their edge using a whetstone. WÜSTHOF whetstones consist of a high-quality combination of various abrasive grits. They are fired in a special process lasting 14 days. This gives them their special resistance to ensure a very long service life. The innovative and practical holder holds the stone firmly in position, ensuring optimum stability and safety when sharpening. The particles created during grinding are collected in the holder, keeping the worktop clean. The reshaping stone is used to roughen or abrade the whetstone. Sprinkling a little water on the stone produces the necessary particles for efficient sharpening to take place.