Summary
Inspired by the farm-to-table movement, our exclusive Wüsthof craftsman’s knife tackles a broad range of tasks, from prepping garden-fresh vegetables and butchering meats to plating and serving. This hybrid knife combines features of chef’s knives, boning knives and carving knives to forge a remarkably functional tool for the craft of creating a meal.
- Knife is precision forged from a single piece of sturdy high-carbon steel that resists stains and corrosion.
- Versatile 7" blade length tackles a wide range of cutting tasks.
- Wüsthof’s Precision Edge Technology (PEtec) ensures a 20% sharper blade with twice the edge retention.
- Increased width at bolster allows for rocking cuts ideal for chopping, mincing and dicing.
- Clip-point blade design facilitates maneuvering around joints for boning and filleting
- Hollow-edge blade depressions allow for smooth, precise slicing and carving.
- Made in Solingen, Germany.
Dimensions & More Info
- 7"-long blade, 4 1/2"-long handle.
- 8 oz.
More Information
- Full tang is triple riveted to the handle for exceptional durability and control.
- Polyoxymethlene handle is contoured for a comfortable grip.
Use & Care
Use
- Always use caution when handling sharp objects.
- Avoid cutting on hard surfaces such as stone, metal or glass.
- It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.
Care
- Hand-wash with warm water and a mild detergent. Rinse and dry immediately.
- Maintain the knife’s cutting edge by regularly using a honing steel.
- Sharpen as needed. With regular use and honing, your knife should not need sharpening more than once or twice a year.
- Sharpen knife at home using a whetstone or knife sharpener, or have it sharpened by a professional.
- Store knife in a safe place to protect its edge and prevent injury.
