Designed to inspire THE ORIGINAL
MASTERS OF SOLINGEN
Exceptional knives made with passion and precision.
MADE IN SOLINGEN FOR OVER 200 YEARS
7 generations, 1 vision Premium knives for you It all started in a quaint little cottage in the Weinsberg valley in Solingen, Germany. Here, in 1814, Johann Abraham Wüsthof founded our family company. From those humble beginnings, over the course of seven generations, the company has grown into a global premium knife brand. With our company still in family hands, we remain united by our passion for the art of forging – and the magic of preparing fresh food. Our name is synonymous with quality and craftsmanship. Our knives will continue to inspire food fans all over the world for the next 200 years. Loyal and committed to our roots in the ‘City of Blades’, our knives are 100 % made in Solingen, Germany.
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HARALD WÜSTHOF AND VIOLA WÜSTHOF, MANAGING PARTNERS
ALWAYS IN BALANCE
We connect people and technology Creating quality that is unique The human touch is an indispensable and essential step in our production process. We rely on the experience of our experts, as no tool is more sensitive and discerning than the human hand and eye, especially in combination with modern production technology. It takes at least 54 manufacturing steps to create our forged knives. Made from a single piece of special WÜSTHOF steel, heated to over 1,250 degrees Celsius, the red-hot metal is shaped in our drop forge. This German steel is perfect for ensuring the durability of our knives – if taken care of, they will last a lifetime. To give our steel the ideal rating of 58 HRC (58 Rockwell), an exceptionally hard grade of stainless steel for kitchen knives, we run it through a 3-stage hardening process. Thanks to this durable metal our knives are hard yet flexible and strong. You can resharpen them easily too, when necessary. Our uncompromising quality, with controls throughout the entire production process, ensures consistency and reliability in our knives – each one made for seamless food preparation and plating. / 6
MADE TO LAST
The Original Born Classic Each generation has shaped our company in its own unique way. At the end of the 19th century, Eduard Wüsthof (1856–1936), driven by the idea that each individual knife should accompany its owner for a lifetime, designed the WÜSTHOF Classic chef‘s knife. And his design has had an impact across the generations. The quality and style of this knife, with its black handle, is now inseparably associated with the WÜSTHOF brand. In recognition of Eduard Wüsthof’s unforgettable achievement, we respectfully call this knife ‘The Original’. It is a born classic, combining design and quality – and has become synonymous with the European chef’s knife. The WÜSTHOF trident embedded in the handle symbolises our tradition and characterises our promise of exceptional quality.
SEE IT IN THE MAKING
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ANATOMY
The forged Chef’s Knife Our know-how in your hand
WÜSTHOF STEEL
KNIFE BLADE
The blade is forged fromone piece of German stainlesssteel. This is the starting point for the sharp edge.
Forged from a single piece of exceptionally hard steel. Particularly robust and durable.
CUTTING ANGLE
ETCHING
The sharpness of the blade depends on the cutting angle of the grind. In general, WÜSTHOF kitchen knives are ground with an angle of 14.5° on each side – to be extremely sharp and long-lasting.
Proof of origin, with logo, place of origin and series designation.
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TANG
HANDLE
RIVETS
As an extension of the blade into the knife handle, the tang gives the knife its stability, and, together with the bolster, ensures balance.
The polyoxymethylene (POM) handle is colourfast, hygienic and long-lasting.
Made of stainless steel, they hold the handle securely to the tang.
BOLSTER
HAND GUARD
The thickening between blade and handle is a feature typical of forged quality – thanks to its weight, it works with the tang to balance the knife perfectly.
The handle curves slightly into the hand so that it does not slip and the knife is always held securely.
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FEATURES
Details that make the difference Solutions for specific requirements
PRECISION DOUBLE-SERRATED EDGE
The bread knife with its unique double-serrated edge glides through hard crusts just as easily as soft bread or large fruits, like melons and is also suitable for left handed users. The difference between this and traditional serrated edges can be felt immediately. HOLLOW EDGE
The hollow edge allows small air pockets to be created thanks to the small dimples in the blade. This has the positive effect of allowing thin slices or soft foods to slide off the blade more easily.
TANG
The full tang means that the steel of the blade extends over the entire length and width of the knife, giving it reliable balance, stability and longevity.
HAND GUARD
FOR MORE ENJOYMENT IN PREPARATION AND PLATING
Enjoy the experience of prepping fresh ingredients.
SERIES OVERVIEW
Forged knives Precision tools for discerning chefs
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SERIES OVERVIEW
Non-forged knives The clever way to begin
LEARN MORE ABOUT THE KNIFE SERIES
BLADE ADVISOR
Find your perfect kitchen knife Make chopping an enjoyable experience We offer the perfect solution for every task.
through soft bread. Another useful addition
Find out what counts as basic equipment and
is our small Utility Knife, perfect for finely
which knives are worth investing in so that
chopping or carving fruit and vegetables.
prepping fresh food becomes an enjoyable experience.
BONUS
Its short, curved blade makes this Peeling Knife BASIC
just right for peeling and trimming round
This Chef’s Knife is a real all-rounder. It is the
vegetables and fruit. Supplement your collec-
most important tool in your kitchen, whether
tion with the Serrated Utility Knife, which slices
you are a home cook or a professional chef.
accurately through vegetables and soft fruit
Choose between a 16 cm or a 20 cm blade.
with a firm skin or rind.
This, together with the Paring Knife for smaller tasks like turning fruits and vegetables, will
FOR EXPERTS
allow you to master around 80 % of prepara-
The Santoku is the Asian Chef’s Knife. The
tion and plating tasks in your kitchen.
distinctive hollows near the cutting edge help ensure that slices do not stick to the blade.
EXTRAS
The Steak Knife glides cleanly through steaks
This Bread Knife with its precision double-
and any other meat, preventing the fibres
serrated edge is a WÜSTHOF innovation.
from tearing.
It glides through hard crusts just as easily as
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BASIC CHEF’S KNIFE
PARING KNIFE
EXTRAS BREAD KNIFE PRECISION DOUBLESERRATED EDGE
UTILITY KNIFE
BONUS PEELING KNIFE
SLICER
FOR EXPERTS SANTOKU
STEAK KNIFE
STORAGE
Protect your blades For long-lasting knives MAGNETIC RACK
To help you enjoy your premium knives for longer, we offer individual storage solutions to keep the blades safe and well protected. Magnetic holders for wall-mounting are stylish and space-saving. Finished in wood or aluminium, with extra-strong magnets.
KNIFE BLOCK
Each WÜSTHOF knife series has a matching block. A good knife block is heavy and solid; knife blocks should always be placed on a level surface. Knife rolls, leather or synthetic cases are ideal solutions for transporting knives, storing them safely and requiring less space.
KNIFE ROLL / C ASE
When you want to keep worktops uncluttered, use an in-drawer knife organiser to store your knives. It will prevent blades from knocking against each other and getting damaged. IN-DRAWER KNIFE ORGANISER
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SHARPENING
Only a sharp knife is a safe knife For precise work Over time, even premium quality blades lose their sharpness through frequent use, contact with hard foods or
HONING STEEL
use on unsuitable surfaces. A blunt blade requires more pressure, which can lead to slipping or injury. With our honing and sharpening solutions, your blades regain and maintain optimal sharpness. Asking yourself what the difference between sharpening and honing is? With honing, the very edge of the blade,
SHARPENING STEEL
which becomes slightly bent (invisible to the naked eye), is re-straightened. If your knife is really blunt, it needs to be re-sharpened, with the help of a sharpening steel or a whetstone, for example. When sharpening, a tiny amount of steel is removed. Thanks to our special WÜSTHOF steel, you need to sharpen our knives less often than those of other brands. Regular honing is
WHETSTONE
usually all you need do to keep your blade sharp.
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HAND -HELD KNIFE SHARPENER
CHOPPING BOARDS
PLATEAU solid cutting boards
Creativity needs space A platform to showcase your skills This is where your ideas take shape. WÜSTHOF wooden cutting boards are naturally hygienic, long-lasting and gentle on blades – perfect for chopping drier, low-odour and non-staining foods. Protective thermoplastic polyurethane (TPU) mats are suitable for foods with stronger
STAGE rectangular, uniform size
odours or for raw meat, poultry or fish. These are also hygienic and gentle on blades.
CHOOSE FROM THREE DIFFERENT CHOPPING BOARDS
• Solid chopping boards that, thanks to their strength DUNE natural shapes
(at least 5 cm thick), are perfect for heavy chopping. • Geometrically shaped chopping boards for daily use, up to 4 cm thick, available in wood and TPU. • Naturally shaped wooden chopping boards for daily use, with a standard thickness of up to 4 cm.
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BEYOND BLADES
WÜSTHOF book with app A multimedia experience With the right equipment, chopping becomes a meditative – almost magical – moment. ‘Beyond Blades’, our WÜSTHOF book, is available in English and German. It contains professional tips and tricks for preparing and plating fresh food, with fascinating facts and knife solutions as well as information on the care and storage of premium blades. The book also takes you on a journey through the history of our Solingen family business: from our start in a small workshop to where we are today, a global premium knife brand. The matching app contains a wide range of videos and tutorials to support you. Here’s to your personal WÜSTHOF moment!
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TIPS AND TRICKS
Care and use of your blades Useful information for cleanliness and improved safety
CLEANING
SAFETY
Wash your knife by hand immediately after
Hold ingredients with your free hand, using
use (premium blades can be damaged in the
a claw grip with your fingertips pointing into
dishwasher). Use warm water, a soft cloth
your palm. The blade should just graze past
and some washing-up liquid. Dry the knife
your knuckles when chopping. Use a straight
carefully after washing.
up and down movement, keeping the tip of your knife on your chopping surface.
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TOMATO TEST
HANDING OVER A KNIFE
Hold the knife as loosely as possible – ideally
To safely pass a knife, ensure the blade and
with just two fingers. Hold the cutting edge
tip are facing away from both yourself and
of the blade on the tomato and pull the knife
the individual you are passing the knife to, as
towards you without applying any pressure.
illustrated. Alternatively, place the knife on
If this easily cuts the tomato skin, then your
the work surface so that the other person
knife is sharp enough to use safely.
can safely pick it up.
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SHARING THE GOOD TIMES
Sharing is caring. And sharing connects us.
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