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 The ideal tool for preparing and carving a salmon: the WÜSTHOF Classic 12" Salmon Knife, with its flexible and extremely sharp blade, slides easily through fish and is particularly suitable for salmon as it allows for the cutting of wafer-thin slices. The hollow-edge - slight depressions near the edge of the blade - create small air cushions that prevent the fish from sticking to the knife. 

Classic 12" Salmon Slicer with Hollow-Edge

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 Forged from a single piece of WÜSTHOF steel, offering precision and a lot of power in the hand: the Classic 7" Chinese   Chef's   Knife will allow you to chop a cabbage or cut wafer-thin slices from a tomato in seconds, while the wide blade is also ideal for scooping up prepped ingredients and transferring them to the pot. The fine cutting edge ensures exceptional sharpness but should not be used on bones or very hard fruits (such as coconuts). For those tasks, we recommend a Cleaver or Butcher's Knife. 

Classic 7" Chinese Chef's Knife

 The all-rounder in the kitchen: the most important piece of basic equipment for every home and professional chef, the 6" Hollow Edge Chef's Knife is suitable for most tasks in the kitchen, for the widest variety of cutting and gripping techniques, it makes food prep a pleasure.   The hollow edge is crafted with evenly spaced vertical indentations, which create small air pockets between the blade and the food. These small air pockets gently push food off the blade and reduce friction and drag.  

Classic 6" Hollow Edge Chef's Knife

 For cutting tomatoes, vegetables, and fruits with firm skins. The Classic 3" Serrated Paring Knife cuts through ingredients cleanly and smoothly without placing too much pressure on the surface. The serrated edge is also suitable for dry or semi-dry sausages and hard cheeses. 

Classic 3'' Serrated Paring Knife

 
 
 
 
 A handy knife with a pointed blade: the Classic 2 3/4" Trimming Knife is ideal for fiddly bits of meat or hard-to-reach parts of larger vegetables. With this knife, precise cuts are possible where long blades or even hands could get in the way. 
 
   
 
 
 
  
 
 

Classic 2 3/4" Trimming Knife

 The Asian Utility Knife features a uniquely curved straight edge blade, which allows it to be used as both a mini chef's knife and as a paring knife. The knife is perfectly designed for both low rock cuts that require moderate heft and precise balance, and closer hand work that demands a razor-sharp edge and exceptional agility. The ideal size and shape for countless food prep tasks, the Asian Utility Knife performs effortlessly when cutting, slicing, or dicing a variety of ingredients, including small- and medium-sized fruits, vegetables, and cheeses. It can also be used to trim meats and poultry. 

Classic 4 1/2" Asian Utility Knife

 Inspired by farm-to-table cooking, the Craftsman is a hybrid design combining the features of a chef's knife, curved boning knife, and slicing knife. Forged from a single piece of high-carbon, stain-free steel, its blade is sharpened by WÜSTHOF's proprietary PEtec (Precision Edge Technology), which ensures a 20% sharper blade with twice the edge retention. A wide belly helps for rocking cuts, the clip-point tip facilitates easy maneuvering around joints for de-boning and filleting, and the hollow-edge design allows for smooth, precise carving and slicing. 

Classic 7" Hollow Edge Craftsman

 Small, versatile knife with an extra-wide blade and plain edge: the WÜSTHOF Classic 4" Extra-wide Paring Knife is the second most important knife to have in the kitchen. The extra-wide blade tapers to a point at the tip and is easy to handle making it the perfect knife to peel and slice small produce such as garlic cloves and herbs. 

Classic 4" Extra-wide Paring Knife

  The all-rounder in the kitchen: the most important piece of basic equipment for every home and professional chef, the Classic 8" Half Bolster, Hollow Edge Chef's Knife is suitable for most tasks in the kitchen, for the widest variety of cutting and gripping techniques, it makes food prep a pleasure.  
  The hollow edge is crafted with evenly spaced vertical indentations, which create small air pockets between the blade and the food. These small air pockets gently push food off the blade and reduce friction and drag. The half bolster, the junction between handle and blade, reduces the weight of the knife, making it easier to handle. It also allows the entire blade to be sharpened more easily.  

Classic 8" Half Bolster, Hollow Edge Chef's Knife

 The Classic 3 1/2" Fully-Serrated Paring Knife is the second most important knife to have in the kitchen. The small narrow blade tapers to a point at the tip and is easy to handle making it the perfect knife to trim and slice and peel small produce such as garlic cloves and herbs. The added serrated edge has saw-like teeth that enable the blade to slice cleanly through food with delicate textures such as bread or soft vegetables and fruit. 

Classic 3 1/2" Fully-Serrated Paring Knife

 This set includes four Classic 4 ½” Hollow Edge Steak Knives. The hollow edge design allows for smooth, precise carving and slicing. 

Classic 4-Piece Hollow Edge Steak Knife Set

 WÜSTHOF'S best-selling collection for generations, Classic full-tang knives are precision-forged from a single piece of exclusive high-carbon stainless steel. Classic knives feature a new handle design made of highly durable synthetic material that resists fading and discoloration. 
  This 2-Piece set includes:  
 
 Classic 8" Hollow Edge Carving Knife 
 Classic 6" Straight Meat Fork 
 

Classic 2-Piece Hollow Edge Carving Set

 The WÜSTHOF Classic 2-Piece Mini Asian Knife Set includes a Classic 3" Flat Cut Paring Knife and a Classic 5" Hollow Edge Santoku. 

Classic 2-Piece Mini Asian Knife Set

 The extra-sharp blade is not only a must for cutting your favorite steak but also for all kinds of meat dishes.  
   
 
 Forged from one piece of specially tempered high carbon steel to ensure outstanding strength. 
 Extraordinary sharpness which is easy to maintain. 
 Special WÜSTHOF steel 
 Ergonomic fit of the handle 
 Triple-riveted handle shells, full tang handle 
 Black handles are made of synthetic material 
 For professional chefs and home cooking enthusiasts 
 Long-lasting extreme sharpness, thanks to PEtec - WÜSTHOF’s Precision Edge Technology 
 Set includes six  4 ½" Classic Steak Knives 
 
 

Classic 6-Piece Steak Knife Set

 Forged from one piece of specially tempered high carbon steel to ensure outstanding strength with long-lasting, extreme sharpness, thanks to WÜSTHOF’s Precision Edge Technology. This set includes 4 WÜSTHOF Classic 4 1/2" Steak Knives. 

Classic 4-Piece Steak Knife Set

 Ideal for cutting clean slices through as many different ingredients as possible: for large fruits and vegetables, meat or a smooth cut through cakes, pies and breads, the outwardly-curved, serrated edge of the Super Slicer blade allows for very fine cuts and prevents the foodstuffs from tearing or crumbling. 

Classic 10" Super Slicer

 The Japanese vegetable knife: extremely versatile and suitable for tasks such as cutting, dicing or chopping. Its shape is reminiscent of a cleaver but should not be confused with it as a Nakiri is not suitable for rough tasks (such as splitting bones). The very sharp and finely ground blade is more designed to prep vegetables, herbs and fruit very quickly and finely. The dimpled edge of the knife (slight depressions in the blade that allow small pockets of air to form) prevents ingredients from sticking. 

Classic 7" Hollow Edge Nakiri

 What a Chef's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat. The sharp blade of a Santoku allows anything from regular to wafer-thin cuts - it is therefore now indispensable in kitchens all around the world. 

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