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| |  | Wusthof Knives | Home » » » Wusthof Gourmet 6-Inch Cook's Knife | | | | | | | Description: | | W STHOF precision forged knives are goods of only the highest quality. Painstakingly manufactured these knives are pure fun to work with and will turn even the preparation of a dish into a culinary pleasure. Prized possessions of professional chefs, Wusthof knives are an invaluable asset of any kitchen. Every element of this renowned cutlery contributes to its precision and ease of use. Made in Solingen, Germany, this knife comes with a high-carbon stainless steel blade that's hardened to maintain a sharp edge, a full tang that provides perfect balance and a riveted, high-impact composition handle.
Features Very sharp | | | Features: | |
• 6-inch cook's knife for slicing, chopping, and quartering fruits, vegetables, and meats
• Stamped from high-carbon steel with a stain-resistant alloy
• Synthetic polypropylene handle is triple riveted for durability
• Precisely tapered from base to tip; no bolster
• Made in Germany; hand wash for best results; limited lifetime warranty
| | | Product Details: | | | Product Length:
| 11.0 inches | | Product Width:
| 1.0 inches | | Product Height:
| 1.5 inches | | Product Weight:
| 9.0 pounds | | Package Length:
| 14.5 inches | | Package Width:
| 12.4 inches | | Package Height:
| 0.5 inches | | Package Weight:
| 0.85 pounds | | Average Customer Rating:
|  based on 3 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 3 customer reviews )
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Most Helpful Customer Reviews
9 of 11 found the following review helpful:
 Why pay premium for a stamped blade?Dec 15, 2008
By Warren J. Dew
Wusthof built their reputation on high quality kitchen knives with forged stainless steel blades - and those knives are among the best in the world.
This knife, however, is not one of those knives. This knife, from Wusthof's "Gourmet" line, has a less expensive, and inferior, stamped blade - similar to what's available from other manufacturers for a fraction of the price.
The reason the best chef's knives have a forged blade is partly because the forging process improves the microstructure of the metal, even with the same alloy - but it's also partly because the shape of the resulting blade can be better controlled. This means tha forged chef's knives can be thicker along the back to provide the perfect stiffness for the rapid chopping and slicing actions used for food preparation while retaining a thin, sharp edge. A stamped blade is made from metal sheets with a uniform thickeness, and so can't achieve this perfect shape.
Fortunately, Wusthof does also continue to make the high quality knives on which they built their reputation. If that is what you are looking for - a Wusthof knife that will provide a lifetime of pleasurable use - you will want to take a look at the Wüsthof Classic 6-Inch Cook's Knife instead.
3 of 3 found the following review helpful:
 Better than the more expensive classic line?Oct 23, 2010
By Paul Yoshida
I am posting this review in response to another customer who rated the knife 2 stars simply because it was "stamped." FYI, stamped means that a blade was basically cut/"stamped out" of a large sheet of metal, then ground and sharpened. Common sense dictates that not every stamped knife is equal. Also, that a knife is "fully forged" does not automatically qualify it for a superior rating. It is true that the best knives in the world are hand forged by master blade smiths, then sharpened by craftsmen trained to do nothing else(these knives cost hundreds and sometimes thousands of dollars). Such knives are the best because they were made with meticulous attention to detail and with masterful skill that cannot be replicated easily in a mass production scenario. As an aside, though this is my personal preference, I have an extreme aversion against fully bolstered heels on a chef's or cooks knife(exceptions could be applied to boning knives, since it could serve to protect your hand...but there are other ways to do that). Not only do they limit the functionality of the heel, they are extremely bothersome for re-sharpening. For this reason alone, I would rather own the "stamped" Wusthof gourmet line of knives instead of the fully forged classic line(not to be confused with the classic ikon line, which is an even more expensive Wusthof line and by all indications an excellent set of knives). Anyway, my point is that a fully forged knife isn't always better in every way. There are several very good affordable options including the A.G. Russell non-forged knives(AUS8A steel, an excellent choice, takes and holds a wicked edge!), and the Forschner/Victorinox line of knives. These would beat out many fully forged knives in function and cost!
Regardless of the origin and manufacturing process, the qualities of a knife are determined by the following: the steel/alloy, the treatments performed on the steel(heat treatment, quenching, etc), the grind, and finally the cosmetic elements(finish, handle material and design, balance, ergonomics, etc).
If I am not mistaken, the steel used in this budget "gourmet" line of Wusthof knives is the same as the steel used in their higher end knives, X50crMoV15. From my experience with a couple of knives in this line which I have purchased, the edge retention is good, and when re-sharpening, I was able to put an adequately sharp, "shaving sharp" edge. I have had some people consider this edge to be "scary sharp." In summary, though there are many, indeed a plethora of inexpensive stamped and some "fully forged" knives available at a lower price point, this knife is not a rip-off. I would think of it as a knife that is almost as good as the higher end Wusthof knives which cost more than triple. In that light, this is almost a bargain.
A very good (quality and price) stamped knifeDec 25, 2011
By Super Mummy
"Mummy"
Very good reviews by the previous two writer, which I agree. All in all, it is a good buy and the knife is good enough for me and will be for most kitchen creatures.
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