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| |  | Wusthof Knives | Home » » » Wusthof Gourmet 8-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: | |
• 20cms (7.9-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:
| 13.0 inches | | Product Width:
| 2.0 inches | | Product Height:
| 1.0 inches | | Product Weight:
| 9.0 pounds | | Package Length:
| 15.3 inches | | Package Width:
| 2.9 inches | | Package Height:
| 0.6 inches | | Package Weight:
| 0.5 pounds | | Average Customer Rating:
|  based on 12 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 12 customer reviews )
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Most Helpful Customer Reviews
29 of 30 found the following review helpful:
 Lower quality than the Classic seriesFeb 12, 2010
By Bret
The Wusthof Gourmet knives are "stamped" out of a larger sheet of metal. The Wusthof Classic knives are "forged" and are therefore much stronger, more durable, and stay sharp longer. They also feel a bit heavier and thicker to me, which makes cutting easier. They're more expensive, but are worth it in my opinion. There is also a bolster (the thick metal portion joining the handle and the blade, which adds weight and balance and keeps the cook's hand from slipping) on the Classic Chef knife whereas this Gourmet Chef knife simply has a handle that curves into a finger guard, which is not quite as good.
12 of 13 found the following review helpful:
 It's a Wusthof. Need I say more?Feb 09, 2010
By A. Mark
"LaughterJunky"
I have been wanting a Wusthof knife of my own for a long time but was always put off by the price. Most places I shopped for kitchen implements only sold these amazing knives in sets starting at $300. When I saw this knife for under $60 on Amazon, I had to try it.
It was worth every penny.
This is the best knife to try from Wusthof before committing to a set. I find myself going to this knife again and again when I cook because it has yet to fail me. I will say now to be careful when you first use it as I shaved one of my fingernails down when getting Top Chef zealous in the kitchen. Wusthof knives are the sharpest and most precise I've used. And this one is a perfect multi-purpose knife to have in the kitchen.
I look forward to purchasing more Wusthof knives to create my own set. If you're thinking about purchasing, do yourself a favor and get it. A great knife at a decent price.
21 of 25 found the following review helpful:
Stamped vs. ForgedFeb 03, 2011
By M. D. Thomas
"igcdivine"
I've been buying and using Wusthof and Henckels knives for more than 40 years and thought I would add my 2 cents worth. Traditionally, non-stainless high-carbon blades were considered essential for the highest quality knives. Advances in stainless alloys have negated this tradition to the extent that it is hard to find a non-stainless high quality knife. Traditionally, drop forged was considered to be much superior to stamped for blades. To my knowledge, no Wusthof or Henckels knife is now fully drop forged. One can watch the knife making process online at both Wusthof and Henckels. The knives are formed from strip sheet metal spooled on a roll. Only a small portion of the knife blade is heated red hot and compressed and forged to form the bolster for the "forged" knife. The blades are then stamped to form their shape. The blades are then ground, tempered, and sharpened. These are very high quality knives, make no mistake; however, they are not necessarily better than this knife. With the price of the 4562/20, I presume the same alloy, grinding, and tempering process is use. If so, the only difference between it and the higher grades are the largely cosmetic difference because of the bolster and possibly a difference in the balancing. Henckels in particular has started producing knives in China; however, they state that the blades use German metal. As the manufacture of knives at Wusthof and Henckels is mostly automated except for finish grinding and sharpening, there should not be a significant quality difference depending on location of manufacture.
Further, some people note sharpness differences on new knives. These differences can be attributed to manufacturing concerns as opposed to quality concerns. Extremely sharp knives can have their edges damaged during shipping, handling, and use. Some knives are intentionally left with thicker edges to retain satisfactory sharpness for a longer period. In my opinion, it is well worth the effort to learn and practice sharping using Japanese water stones, Arkansas oil stones, or diamond stones. These can provide a sharper edge than sharpening steels, most power sharpeners, and most fixed angle sharpeners that you draw the blade across. Sharpening steels are good for a quick edge clean-up; however, they do tend to thicken the edge resulting in a less sharp edge but one that is more durable.
With that preamble, while the Wusthof 4562/20 is an excellent knife, I do not recommend it. Much cheaper knives will work as well or almost as well. For those who plan on having and caring for their knives for decades, if not as family heirlooms, I would recommend buying the best knife you can afford. Amortized over 40 years, even the most expensive knife is cheap.
3 of 3 found the following review helpful:
Pressed steel isn't necessarily worseDec 06, 2011
By Aaron Marks
I'm a huge fan of the Wusthoff Gourmet chef's knife.
The bolster is narrow, meaning it's easy to pinch the knife between forefinger and thumb at the base of the blade. There is no heel on this knife either, meaning you can use the full length of the blade for cutting, and it's easier to sharpen and hone. The tang extends all the way to the end of the handle, providing weight and strength. (If you don't know what these terms mean, google: chef's knife anatomy")
As others have mentioned, this is a pressed steel knife, meaning it's lighter weight, and will supposedly not hold an edge as well as forged steel knives. That said, I have a 5 year old Wusthof Gourmet chef's knife that I use all the time. It is well balanced, and I sharpen it annually along with my forged knives. With regular honing, this knife seems to keep it's edge just as well as my more expensive knives.
I highly recommend Wusthof Gourmet knives for budget shoppers, or chefs that don't demand the top of the line tools, but just need something that works.
Personally, I like the gourmet line better than forged knives because the light weight means I can chop quickly and tirelessly, and the narrow bolster allows me to grip it how I like, which is impossible with other mid-range or high end knives.
Choosing between sizes, I recommend the 6" or 8" length, depending on the size of your hands and what you're chopping. My wife is 5'2" and loves the 6" knife. I'm 5'8" and prefer an 8" chef's knife.
2 of 2 found the following review helpful:
Love my Used/Like New Wusthof 8" Chef's KnifeMay 19, 2011
By IanANewton
Thought about getting a new one...thought about getting a Forschner (as recommended by Cook's Illustrated)...don't know if I would have been better off but this knife came in great condition and for half the price!
See all 12 customer reviews on Amazon.com
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