WüsthofClassic 7" Hollow Edge Nakiri Knife

I purchased these knives when they were on sale last black friday. The price per knife worked out to around 45 dollars, which is unbeatable when compared with other Wusthof, Henckel, or Victorinox knives. This was a rare deal that was actually a deal rather than a discount from an inflated price to actual market value.The three larger knives each come in an individual cardboard sleeve, while the paring knives have their own box. A magnetic strip would be ideal for storing these knives, but the box is a nice touch. The unboxing experience was certainly befitting of the Wusthof name.All of the knives are exceptionally sharp. They will cut through anything as though it was crepe paper. This also applies to human skin, so ensure that you are using each knife correctly and treating them with the respect they deserve.The steel is of standard German quality, holding an edge very well while preserving tensile strength. Proper maintenance of the knife edge is crucial to ensuring these knives will always be as sharp as (or sharper than) the day you first used them, but the longevity of the edge means less maintenannce is required as opposed to a knife made of softer steel.The nakiri that comes with this set is sharpened on both sides at 15 degrees. This may be a dealbreaker for some, but true nakiris are not likely to be as inexpensive as the americanized version. The other knives are also sharpened at the same bevel.Both the nakiri and carving knife have a hollow edge, which allows for food to be pushed off of the knife so that the user may chop quickly without having to clear the blade frequently. This is obviously extremely useful for starchy vegetables and other other foods that tend to hold onto the blade.The utility knife is a workhorse, performing exactly as it was designed to perform. While smaller than a chef's knife, the utility knife is still extremely versatile and will be used very heavily across a multitude of tasks. It's size prevents it from being unwieldy, allowing for better control of the blade and more comfort on the users end.Each knife is perfectly balanced and a joy to simply hold in ones hand. The full tang allows for exceptional rigidity and control, promoting ease of use and comfort. The handles are all plastic, but at this price point the materials budget is better spent on the steel rather than handles made out of wood or unique metal alloys.Overall, any amateur or professional chef would be well pleased with this set of knives. While not as high performing as carbon steel, these knives are made of superior steel that will suit all but the most discerning users. These knives will last a lifetime if properly maintained and provide one of the most opulent experiences the home user can have.

Got as a gift for my wife since out previous set was getting a little long in the tooth. They are amazing. So sharp, so easy to use. The Nakiri is a Godsend. My wife doesn't dread vegtable prep anymore and has started cooming more readily. When I prep, it is faster and more consistant. I am not fighting to draw the blade through a tomato skin. Absolutely plan to buy more.

Ahh, what a nice knife to have in my arsenal of Wusthof knives. Sharp, well balanced, right length and perfect without fault.I own at least 25 Wusthof Classic knives that I have owned for more 35 years years that have given me perfect service on a daily basis. I didn't really think I needed one more knife in my knife block but I was intrigued with the shape of this knife and suspected that the rounded end would prevent me from stabbing myself on occasion when I'm working feverishly slicing away and forget to be more careful. I was correct!Beautiful knife for chopping all veggies to perfection, slicing bread is a breeze and I most recently used it to cut up four pork loin roasts to grind and it was effortless.Love the knife and glad I bought it.

Decided to finally get decent kitchen knives and didn't want to waste money on a knife set that had several knifes I'd never use. So I decided to buy them individually and get exactly what I wanted. This knife is a great all around knife. I wanted it because it has a little more weight behind it. I use it for veggies but is also good for big meat cuts where a hit from a rubber mallet is needed

Fine knife.Excellent metallurgy makes this knife as sharp as anyone would want or need of an out of the box knife. If you don't already have a diamond infused rod, buy one at Cabella's, or some other knife or accoutrements shop ( don't buy one of those aluminum hollow lightweight jobs. They are junk). A quality knife like this only needs a light dressing with a diamond rod every now or then. This "dressing" is only needed to fine tune this edge, because the edge will microscopically "peel over" from use, (look it up). All edges do this, so don't worry. Don't be too vigorous with any sharpening efforts. If properly maintained, the blade will deliver shave ready performance. If you're not sure how to deal with an edged tool such as this one, then wrap it in a towel and take it to your local butcher for some advise, or do some research for God's sake. They will be no doubt be agreeable to show you the best way to keep this blade at a top performance level.The high carbon and nickle steel this piece of metal has, coupled with the pretty decent factory sharpening, combine to deliver the ability to satisfy the average consumer. If you're not "into" such things, that's fine too. This knife, out of the box, will display a fine edge for as long as you own it. It will eventually degrade in it's performance, and that is the signal to take it to your local butcher. They make their living using knives, and know the physics of edge dressing quite well. Please don't run it through a knife sharpener made of carbide.It will never be the same after that. Learn how to hone a knife gently, and to make it efficient for you. They're all begging for an edge, and it's up for the challenge. I've always maintained that the Solingen region of Germany produces some of the finest metallurgical tools on earth. They scan their ware with a scanning electron microscope, examine the crystalline atomic structures of the metal they're working with, so they get it right. Yeah, this knife costs a lotta bread, but it just may be the last knife you ever have to buy. If I can afford this, you certainley can.

This item is so sharp and light! Very well suited for everyday use. Its edge is easy to wear off after a week of use so you need a good sharpener.

I'm upgrading my Sabatier knives and have chosen to replace them with Wusthof which have an excellent reputation being made in Solingen, Germany.On receipt, I carefully unpacked it and washed it well in warm, soapy water, making certain to rinse and thoroughly dry it before storing it in a knife block. The knife comes with a small plastic guard covering the tip and should be removed with care. I cannot stress sufficiently that this knife is razor sharp and needs handling with respect. It performed like a dream when I carved a small ham, the blade sliding easily through the meat without effort producing thin, even slices. I can truthfully say that Wusthof knives outperform anything else on the market and although at first they might appear expensive, every penny spent on them is well worth it as they are REAL quality and well cared for will last a lifetime.

Desossage de gigot

Strong and firm knife in hand. Very useful for those who are in search for a knife specifically for veggies. The blade is very sharp and the built quality is very nice. It is however a heavier knife compared to mid-class daily use knives e.g. Victorinox Santoku.

This is our favourite knife for chopping vegetables. The "flat" tip may look strange at first, because it is a bit strange, but it's strange in a way that actually turns a simple knife into a conversation piece if someone catches you using it that isn't familiar with Japanese knives and we found it actually serves a purpose for us, though honestly I couldn't say whether it is the same purpose the original designers were thinking.1) As usual this is a well balanced forged knife with a quality handle that cleans up easily, doesn't deteriorate and doesn't collect bits of food in any seams.2) The blade is good and sharp right out of the package and remains that way for a long time as long as you take care of it (hand wash, use only cutting surfaces softer than the steel, dry immediately). The "Granton" divets do work to reduce the amount of sticking of wet firm vegetables.3) The flat edge is actually useful. When chopping large vegetables, you don't need a pointy edge as you have no room to "roll" the blade anyway and you're definitely not poking anything. But that flat edge, for us, is actually really useful for pushing the chopped food out of the way to keep going without having to drag the sharp blade edge against your cutting surface which will dull it. Hey, works for us...Really don't have anything negative to say about this knife, if you do purchase one you'll enjoy it.