WÜSTHOF Adds Knives to Collection

WÜSTHOF’s best-selling CLASSIC collection of precision-forged, full-tang cutlery with Precision Edge Technology (PEtec) has expanded with the addition of the CLASSIC 5-inch Hollow Edge Nakiri, the CLASSIC 8-inch Über Cook’s Knife, and the CLASSIC 8-inch Hollow Edge Santoku.

Responding to brisk sales and high consumer demand for the CLASSIC 7-inch Hollow Edge Nakiri, WÜSTHOF offers cooks a smaller style in the new CLASSIC 5-inch Hollow Edge Nakiri ($99.99 suggested retail). Featuring a 10-degree cutting edge that is thinner than a traditional cleaver, the exceptionally agile and razor sharp knife allows cooks to effortlessly slice, dice and julienne all types of vegetables, as well as cleanly cut the thinnest slices of fruit, fish and meat. The knife’s straight, hollow edge contains evenly spaced vertical indentations that create air pockets between the blade and the food. These small air pockets create less friction and drag when slicing. The new knife’s smaller, 5-inch blade allows cooks to perform tasks close to hand and efficiently chop smaller vegetables, such as zucchini. The wider blade surface of the CLASSIC 5-inch Hollow Edge Nakiri also makes it easier and more efficient to smash aromatics, such as garlic and lemongrass, and to scoop and carry prepped ingredients from the cutting board to pans, bowls and other vessels.

ÜThe new CLASSIC 8-inch Über Cook’s Knife ($139.99 suggested retail) is aptly named due to its unparalleled ability to chop, slice, dice and mince a vast array of ingredients with effortless speed and precision. An essential, all-purpose knife that is the workhorse of the kitchen, the CLASSIC 8-inch Über Cook’s Knife takes the traditional features of WÜSTHOF’s 8-inch Cook’s Knife to the extreme, creating a hearty, contemporary counterpart to the brand’s most iconic blade. The new knife’s pronounced “belly” creates more than a striking profile; the functionality of the new shape is improved through a smoother motion for all chopping, mincing and dicing tasks. The recessed-bolster design creates a more comfortable, ergonomic grip. This modified bolster also allows for use of the entire length of the blade for greater efficiency and more effective sharpening.

Reflecting continued demand and interest in WÜSTHOF’s CLASSIC 7-inch Hollow Edge Santoku, one of the company’s top-selling knives for more than a decade, the slightly larger new CLASSIC 8-inch Santoku ($139.99 suggested retail) allows cooks to easily chop larger vegetables, such as large heads of cabbage.

CLASSIC knives feature WÜSTHOF’s patented Precision Edge Technology, (PEtec). WÜSTHOF’s newest state-of-the-art technology, Precision Edge Technology, incorporates a new computer controlled method for putting the edge on forged knives. With this patented technology, the knives are made sharper to 14 degrees per side (10 degrees per side on Asian-Style). This refinement doubles the sharpness retention because exacting angles and edges last longer than edges sharpened by hand, and CLASSIC knives now maintain their edge twice as long.

Additionally, the new edge craftsmanship includes a “sharp and grind” technology designed to gradually lessen the amount of steel running down the side of each knife, and from the spine to the knife’s cutting edge. This further refinement enhances the blade’s sharpness and edge-retention. All WÜSTHOF knives are fully guaranteed to be free of defects in craftsmanship.