Wüsthof America

Wüsthof Knife Finder

Find the right knife for the job

THE STARTING POINT THE COOK’S KNIFE
THE WORK KNIFE. THE MOST IMPORTANT KNIFE IN THE KITCHEN.
IDEAL FOR CHOPPING, DICING AND MINCING.

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The Essentials

Bread Knife The serrated edge of the Bread Knife guides the blade through tough crust without compressing the soft inside and leaves minimal crumbs.

Utility Knife The versatile Utility Knife, a larger version of a paring knife, is perfect for mincing shallots, onions, and herbs, as well as cutting vegetables or small meats.

Paring Knife The Paring Knife’s small, narrow blade tapers to a point at the tip which makes it perfect to trim, slice, and peel small produce such as garlic and herbs.

A KITCHEN FUNDAMENTAL

THE SANTOKU KNIFE The Hollow Edge Santoku is designed with a thinner blade than the traditional Cook’s Knife, at a 10° cutting edge. This Eastern-style knife is designed for balance and agility and features a hollow edge which brings extra efficiency and speed to chopping, slicing, and dicing.

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THE TASK MASTERS

The Different Edges

STRAIGHT The straight edge offers a smooth, clean, exact cut and can be used on a wide variety of meat, vegetables, and fruits. Straight edges are found on paring knives, utility knives, cooks knives, carving knives and many others.

SERRATED The serrated edge has small, saw-like teeth that enable the blade to slice cleanly through food with delicate textures without damaging soft insides. Another variation of the serrated edge is the reverse scalloped edge.

HOLLOW The hollow edge contains evenly spaced vertical indentations that create small air pockets between the blade and the food. These small air pockets gently push food off the blade and reduce the friction and drag when slicing.

TRY BEFORE YOU BUY

THE RIGHT KNIFE IS ALL ABOUT FEEL. TO FIND THE RIGHT KNIFE PLEASE VISIT A WÜSTHOF AUTHORIZED RETAILER NEAR YOU AND CONSULT A SALES REPRESENTATIVE.