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24 of 25 found the following review helpful:
 Design - Quality - Longevity - ComfortJul 02, 2002
By rvdr
Best 10" chef on the market: the Classic line has good handle weight and nice heft, and the scales are medium enough for small/med sized man hands to use with confidence. I find the Grand Prix to be a bit on the big side in the handle dept. Where this knife is a winner is: blade profile, steel characteristics, and edge grind.
If you compare this to, say, a Henckles 10" Chef, you'll notice that the Wusthof has a deeper, rounder 'belly.'This roundness enables the knife to rock back and forth (is that 'roll' back and forth?) for dicing with *much* greater ease than the Henckles, which tends to fall to the board and need to be picked up again, again, again.
The Wusthof steel, I think, has a touch more carbon than the Henckles, and a little less Chromium. It takes a second to touch up - effort that is rewarded by superior cutting performance, with a higher edge grind. That said it is not fragile.
The Wosthof blade is slightly hollow ground, whereas the Henckles is slightly convex, which causes the Henckles to 'split' more than 'slice' hard vegetables like carrots and radishes. I've been using a 10" on and off since 1989. . . and I love it.
31 of 35 found the following review helpful:
Great KnifeNov 15, 2001
By D
"sub"
There are really two main competitors in the high-end mainstream kitchen knife market: Henckels and Wusthof. Those who have used both usually have a preference. My preference (and therefore bias you should know about) is for the Wusthofs.The Wusthof Classic line is the more conservative counterpart to the Grand Prix line. The only difference, however, is the handle style. I personally prefer the Grand Prix, but this is an issue of personal preference. The balance and grip of these knives are as close to perfect as I have found. For those wondering what benefits a higher priced knife provides, one benefit is that the blade (or tang) is one piece all the way through the handle. This makes the blade much stronger, and less likely to snap. This particular model, the 10 inch cook's (or chef's) knife, is a good knife. Wusthof offers four sizes of chef's knives in the Classic line, 5, 6, 8 and 10 inch. For most home cooks, I think the 8 inch knife is the best choice. This knife, the 10 inch, is a bit big for most jobs. The 5 and 6 inch are a bit small for bigger jobs. While the 8 inch isn't perfect for all uses, if you are only buying one size chef's knife (and most people only buy one), the 8 inch is the knife I would recommend. Therefore, if you are buying your first cook's knife, I would recommend the 8 inch size. This is a great knife, but I don't think the size is right for mainstream users.
12 of 12 found the following review helpful:
Cry once...Jan 03, 2004
By Arthur T. Szalkowski
"arttszal"
Yes, the price of a Wusthof Classic is intimidating, and yes, you will feel buyer's remorse...until you use it for the first time. Even for the casual cook, the difference between a Wusthof and even a middlin' fair brand must be experienced to be appreciated. I bought one for my father (who never gets excited about ANY present, ever) for Christmas; and he hasn't stopped thanking me yet. That in itself made it well worth the price.
8 of 8 found the following review helpful:
Essential Knife for Home ChefsSep 27, 2001
By Michela
While hefting a cook's knife with a 10-inch blade can take a bit of practice, I recommend this size for everyone except those who have small hands. I started collecting Wüsthof-Trident Classic knives for home use twenty years ago, and this 10-inch Cook's Knife was my first purchase from this excellent line. I like the look and feel of traditional, triple-riveted, full tang high-carbon steel cutlery, which is why I have chosen the Classic line. (A comparable line would be J.A. Henckels Pro-S.) I use a honing steel on it often, and sharpen it myself with a Chef's Choice 3-Stage Diamond Hone Professional Sharpener. Also, I have always hand-washed and dried it. After lots of use, it still holds a keen edge.
9 of 10 found the following review helpful:
Best of the BestAug 02, 2001
By Matthew D. Smith
"msamtitth"
You really need no other knife than this. Everything from cleaving a melon to brunoising a shallot is easy with this one. Take a steel to it every few days and have it professionally sharpened every six months, and you'll get a lifetime of use out of it.
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