Wusthof Classic 6.3-Inch Hollow Edge Euro-Utility Knife (16cm)

Wusthof Classic 6.3-Inch Hollow Edge Euro-Utility Knife (16cm) Reviews

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Wusthof Classic 6.3-Inch Hollow Edge Euro-Utility Knife (16cm) Feature

• Narrow 6.3-inch blade for lunch meats, cheese, carving, slicing
• Alternating hollows on blade's sides prevent food from clinging
• Blade, bolster, tang forged from single piece of high-carbon stainless steel
• Tough polypropylene handle with full tang and traditional three rivets
• Made in Germany

Tough polypropylene handles with full, visible tangs and the traditional three rivets distinguish Classic knives from Wüsthof's other cutlery lines. Otherwise Classic knives are identical to other Wüsthof knives, embodying all the virtues that earn the German manufacturer world renown. The principal parts of a Wüsthof knife-- blade, bolster, and tang--are forged from a single piece of high-carbon stainless steel, and the blade is precisely tapered from bolster to tip and from back to hand-honed edge. Blades and beautifully formed bolsters are not as thick as some knives'. As a result, despite their heft, strength, and durability, Wüsthof knives are pleasingly delicate and marvelously balanced in action.

With its narrow blade, this 6-inch utility knife neatly slices lunch meat, cheese, vegetables, and large fruits as well as carves a roast, ham, or turkey into serving portions. Alternating hollows on each side of the blade create air pockets, allowing slices to fall away cleanly and permitting thinner slicing. Like all fine knives, it should be hand washed with the care a lifetime investment deserves. --Fred Brack Made in Germany, this specialized knife is noted for its hollow-ground edge that reduces dragging as you cut paper-thin slices of meat, cheese or bread. Precision-forged from a single piece of high-carbon steel, it's from their Classic series and features a full tang with a triple-riveted, high-impact polypropylene handle.Wusthof's newest state of the art technology incorporates a new computer controlled method for putting the edge on Classic knives. This technology allows for an exacting edge from the tip of the knife down to the heel of the knife. With this newer precision, the knives are made sharper to 14 degrees per side for a total of 28 degrees. The knives are now sharper and this refinement increases the sharpness retention because exacting angles and edges last longer than edges sharpened by hand. The result is a knife that is 30% sharper and the ICP (Initial Cutting Performance) lasts twice as long.

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Detail Reviews

Mar 06, 2011 15:20:07