Made in Solingen, Germany SINCE 1814
MASTERS OF SOLINGEN
Exceptional knives made with passion and precision.
MADE IN SOLINGEN FOR OVER 200 YEARS
7 generations, 1 vision Premium knives for you It all started in a quaint little cottage in the Weinsberg Valley in Solingen, Germany. Here, in 1814, Johann Abraham Wüsthof founded our family company. From those humble beginnings, over the course of seven generations, the company has grown into a global premium knife brand. With our company still in family hands, we remain united by our passion for the art of forging — and the magic of preparing fresh food. Our name is synonymous with quality and craftsmanship. Our knives will continue to inspire food fans all over the world for the next 200 years. Loyal and committed to our roots in the “City of Blades,” our forged knives are 100 % made in Solingen, Germany.
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HARALD WÜSTHOF AND VIOLA WÜSTHOF, MANAGING PARTNERS
ALWAYS IN BALANCE
Connecting people and technology Committing to high quality The human touch is an indispensable and essential step in our production process. We rely on the experience of our experts, as no tool is more sensitive and discerning than the human hand and eye, especially in combination with modern production technology. Approximately 54 manufacturing steps are carried out with a combination of high-precision robot technology and true craftsmanship to create our forged knives. Made from a single piece of WÜSTHOF steel, heated to over 2,282 degrees Fahrenheit, the red-hot metal is shaped in our drop forge. This German steel is perfect for ensuring the durability of our knives, which are built to last a lifetime. To give our steel the ideal rating of 58 HRC (58 Rockwell), an exceptionally hard grade of steel for kitchen knives, we run it through a 3-stage hardening process. Thanks to this process, we create the basis for the most important features of a knife — its sharpness, long-lasting robustness and ability to be precisely resharpened at any time.
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MADE TO LAST
The Original Born Classic Each generation has shaped our company in its own unique way. At the end of the 19th century, Eduard Wüsthof (1856–1936), driven by the idea that each individual knife should accompany its owner for a lifetime, designed the WÜSTHOF Classic Chef‘s Knife. His design has had an impact across the generations. The quality and style of this knife, with its black handle, is now inseparably associated with the WÜSTHOF brand. In recognition of Eduard Wüsthof’s unforgettable achievement, we respectfully call this knife “The Original.” A born classic, this knife has become synonymous with the European chef’s knife for its combination of design and quality. The WÜSTHOF trident embedded in the handle symbolizes our tradition and characterizes our promise of exceptional quality.
SEE IT IN THE MAKING
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ANATOMY OF A KNIFE
The forged Classic Chef’s Knife Generations of Craftsmanship is in Your Hands
WÜSTHOF STEEL
BLADE SURFACE
Special knife steel alloy sourced from Germany. Provides an excellent basis for ensuring a knife’s most important feature — it’s sharpness.
Forged as one piece with 58 degree Rockwell hardness for a high resistance.
CUTTING ANGLE
ETCHING
The sharpness of the blade depends on the cutting angle of the grind. In general, WÜSTHOF kitchen knives are ground with an angle of 14.5° on each side. This makes them extremely sharp and long lasting.
Proof of knife’s origin including logo, place of origin and series name.
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TANG
HANDLE
RIVETS
As an extension of the blade into the handle, the tang gives the knife its stability and balance alongside the bolster.
The polyoxymethylene (POM) handle is colorfast, hygienic and long lasting.
Made of stainless steel, the rivets hold the handle securely to the tang and resist corrosion.
BOLSTER
HAND GUARD
The thickening between blade and handle is a feature typical of forged quality — thanks to its weight, it works with the tang to balance the knife perfectly.
The handle curves slightly into the hand so that it does not slip and the knife is always held securely.
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FEATURES
Details that make the difference Solutions for effortless food prep
PRECISION DOUBLE-SERRATED EDGE
This bread knife, with its unique double-serrated edge, glides through your favorite loaves without pulling or tearing. It’s also perfect for large fruits, like melons, or for trimming tender baked goods.
HOLLOW EDGE
The hollow edge allows small air pockets to be created thanks to the dimples in the blade. This allows ingredients to slide easily off the blade as you slice and dice.
TANG
A full tang means the steel runs from the tip of the blade to the end of the handle. It offers increased balance, stability, and longevity.
HAND GUARD
FOR MORE ENJOYMENT IN PREPARATION AND PLATING
Enjoy the experience of prepping fresh ingredients.
SERIES OVERVIEW
Forged knives Precision tools for discerning cooks
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SERIES OVERVIEW
Non-forged knives The pefect way to begin
LEARN MORE ABOUT OUR KNIFE SERIES
BLADE ADVISOR
Find your perfect kitchen knife Make every task an enjoyable experience We offer the perfect solution for every task.
Additionally, our Utility Knife is perfect for
Find out what counts as essential equipment
detailed knifework, such as trimming meat
and which specialty knives are worth investing
or mincing garlic.
in so that prepping fresh food becomes so prepping fresh food becomes a simple joy.
BONUS
A short, curved blade makes the Peeling Knife ESSENTIAL
just right for peeling and trimming round fruits
The Chef’s Knife is a real all-rounder. It is the
and vegetables. Meanwhile, our Serrated Utility
most important tool in your kitchen, whether
Knife is perfect for slicing cured meats, dinner
you are a home cook or a professional chef.
rolls, or tender ingredients like ripe tomatoes
Add a paring knife for smaller tasks like peeling and stone fruit. fruits and trimming vegetables, and you will be able to master 80 % of food prep and
SPECIALTY
plating tasks.
The Santoku is an essential Japanese-style chef’s knife. The dimples along the edge of
EXTRAS
the blade create small air pockets that keep
With its precision double-serrated edge, this
ingredients from sticking during food prep.
Bread Knife is a WÜSTHOF innovation. It glides
Our Steak Knife also glides cleanly through
easily through crusty sourdough and soft
your favorite meat and vegetable dishes
sandwich loaves without pulling or tearing.
without pulling or tearing the fibers.
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ESSENTIAL CHEF’S KNIFE
PARING KNIFE
EXTRAS PRECISION DOUBLESERRATED BREAD KNIFE
UTILITY KNIFE
BONUS
PEELING KNIFE
SERRATED UTILITY KNIFE SPECIALTY SANTOKU WITH HOLLOW EDGE
STEAK KNIFE 19 /
STORAGE
Protect your blades For long-lasting knives MAGNETIC BAR
Optimum storage allows blades to remain sharp for longer. For this reason, we offer a wide range of storage solutions that offer effective protection from scratches and damage. Magnetic bars for wall mounting are stylish and spacesaving. They are finished in wood or aluminum with extra-strong magnets.
KNIFE BLOCK
A good knife block is heavy and solid; knife blocks should always be placed on a level surface. Knife rolls and leather or synthetic cases are ideal solutions for transporting knives, since they store them safely and require less space. KNIFE ROLL / C ASE
When you want to keep worktops uncluttered, use an in-drawer knife organizer to store your knives. It will prevent blades from knocking against each other and getting damaged. IN-DRAWER KNIFE ORGANIZER
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SHARPENING
Only a sharp knife is a safe knife For precise work Over time, even premium-quality blades lose their sharpness through frequent use, contact with hard
HONING STEEL
foods, or use on unsuitable surfaces. A blunt blade requires more pressure, which can lead to slipping or injury. With our honing and sharpening solutions, your blades regain and maintain optimal sharpness. What is the difference between sharpening and honing? Honing realigns the microscopic edge to keep the blade
SHARPENING STEEL
straight and sharp — it should be done often. If your knife is really blunt, it needs to be re-sharpened with the help of a sharpening steel or a whetstone. When sharpening, a tiny amount of steel is removed to produce a new, sharp edge. Thanks to our WÜSTHOF steel, you need to sharpen our knives less than other brands. Regular honing is usually all you need to keep your
WHETSTONE
blade sharp.
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HAND -HELD KNIFE SHARPENER
CUTTING BOARDS
PLATEAU solid cutting boards
Creativity needs space A platform to showcase your skills This is where your ideas take shape. WÜSTHOF wooden cutting boards are naturally hygienic, long-lasting and gentle on blades. They are perfect for chopping drier, low-odor and non-staining foods. Protective thermoplastic polyurethane (TPU) mats are suitable for foods
STAGE rectangular, uniform size
with stronger odors or for raw meat, poultry or fish. These are also hygienic and gentle on blades.
CHOOSE FROM THREE DIFFERENT CUTTING BOARDS
• Solid cutting boards that, thanks to their strength DUNE natural shapes
(at least 2" thick), are perfect for heavy chopping. • Geometrically shaped cutting boards for daily use, up to 1.5" thick, available in wood and TPU. • Naturally shaped wooden cutting boards for daily use, with a standard thickness of up to 1.5“.
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BEYOND BLADES
WÜSTHOF book and app A multimedia experience With the right equipment, chopping becomes a meditative — almost magical — moment. “Beyond Blades,” our WÜSTHOF book, is avail-able in English and German. It contains professional tips and tricks for preparing and plating fresh food, with fascinating facts, knife solutions, and information on the care and storage of premium blades. The book also takes you on a journey through the history of our Solingen family business, from our start as a small workshop to the global, premium knife brand we are today. The matching app contains a wide range of videos and tutorials to support you. Here’s to your personal WÜSTHOF moment!
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TIPS AND TRICKS
Care and use of your blades Useful information for cleanliness and improved safety
CLEANING
SAFETY
Wash your knife by hand immediately after
Hold ingredients with your free hand, using
use (premium blades can be damaged in
a claw grip with your fingertips pointing into
the dishwasher). Use warm water, a soft cloth
your palm. The blade should just graze past
and some dish soap. Dry the knife carefully
your knuckles when chopping. Use a straight
after washing.
up and down movement, keeping the tip of your knife on your chopping surface.
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TOMATO TEST
HANDING OVER A KNIFE
Hold the knife as loosely as possible — ideally
To safely pass a knife, ensure the blade and
with just two fingers. Hold the cutting edge
tip are facing away from both yourself and
of the blade on the tomato and pull the knife
the individual you are passing the knife to,
towards you without applying any pressure.
as illustrated. Alternatively, place the knife
If this easily cuts the tomato skin, then your
on the work surface so that the other person
knife is sharp enough to use safely.
can safely pick it up.
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ENJOY THE GOOD TIMES
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