English (US): Made in Solingen, Germany since 1814

Made in Solingen, Germany SINCE 1814

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 forged knives are 100 % made in Solingen, Germany.

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HARALD WÜSTHOF AND VIOLA WÜSTHOF, MANAGING PARTNERS

ALWAYS IN BALANCE

Connecting people and technology Committing to high quality 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.

Approximately 54 manufacturing steps are carried out with a combination of high-precision robot technology and true craftsmanship to create our forged knives. Made from a single piece of WÜSTHOF steel, heated to over 2,282 degrees Fahrenheit, the red-hot metal is shaped in our drop forge. This German steel is perfect for ensuring the durability of our knives, which are built to last a lifetime.

To give our steel the ideal rating of 58 HRC (58 Rockwell), an exceptionally hard grade of steel for kitchen knives, we run it through a 3-stage hardening process. Thanks to this process, we create the basis for the most important features of a knife — its sharpness, long-lasting robustness and ability to be precisely resharpened at any time.

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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. 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.” A born classic, this knife has become synonymous with the European chef’s knife for its combination of design and quality. The WÜSTHOF trident embedded in the handle symbolizes our tradition and characterizes our promise of exceptional quality.

SEE IT IN THE MAKING

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ANATOMY OF A KNIFE

The forged Classic Chef’s Knife Generations of Craftsmanship is in Your Hands

WÜSTHOF STEEL

BLADE SURFACE

Special knife steel alloy sourced from Germany.

Provides an excellent basis for ensuring a knife’s most important feature — it’s sharpness.

Forged as one piece with 58 degree Rockwell hardness for a high resistance.

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.

This makes them extremely sharp and long lasting.

Proof of knife’s origin including logo, place of origin and series name.

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TANG

HANDLE

RIVETS

As an extension of the blade into the handle, the tang gives the knife its stability and balance alongside the bolster.

The polyoxymethylene (POM) handle is colorfast, hygienic and long lasting.

Made of stainless steel, the rivets hold the handle securely to the tang and resist corrosion.

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 effortless food prep

PRECISION DOUBLE-SERRATED EDGE

This bread knife, with its unique double-serrated edge, glides through your favorite loaves without pulling or tearing. It’s also perfect for large fruits, like melons, or for trimming tender baked goods.

HOLLOW EDGE

The hollow edge allows small air pockets to be created thanks to the dimples in the blade. This allows ingredients to slide easily off the blade as you slice and dice.

TANG

A full tang means the steel runs from the tip of the blade to the end of the handle. It offers increased 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 cooks

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SERIES OVERVIEW

Non-forged knives The pefect way to begin

LEARN MORE ABOUT OUR KNIFE SERIES

BLADE ADVISOR

Find your perfect kitchen knife Make every task an enjoyable experience We offer the perfect solution for every task.

Additionally, our Utility Knife is perfect for

Find out what counts as essential equipment

detailed knifework, such as trimming meat

and which specialty knives are worth investing

or mincing garlic.

in so that prepping fresh food becomes so prepping fresh food becomes a simple joy.

BONUS

A short, curved blade makes the Peeling Knife ESSENTIAL

just right for peeling and trimming round fruits

The Chef’s Knife is a real all-rounder. It is the

and vegetables. Meanwhile, our Serrated Utility

most important tool in your kitchen, whether

Knife is perfect for slicing cured meats, dinner

you are a home cook or a professional chef.

rolls, or tender ingredients like ripe tomatoes

Add a paring knife for smaller tasks like peeling and stone fruit. fruits and trimming vegetables, and you will be able to master 80 % of food prep and

SPECIALTY

plating tasks.

The Santoku is an essential Japanese-style chef’s knife. The dimples along the edge of

EXTRAS

the blade create small air pockets that keep

With its precision double-serrated edge, this

ingredients from sticking during food prep.

Bread Knife is a WÜSTHOF innovation. It glides

Our Steak Knife also glides cleanly through

easily through crusty sourdough and soft

your favorite meat and vegetable dishes

sandwich loaves without pulling or tearing.

without pulling or tearing the fibers.

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ESSENTIAL CHEF’S KNIFE

PARING KNIFE

EXTRAS PRECISION DOUBLESERRATED BREAD KNIFE

UTILITY KNIFE

BONUS

PEELING KNIFE

SERRATED UTILITY KNIFE SPECIALTY SANTOKU WITH HOLLOW EDGE

STEAK KNIFE 19 /

STORAGE

Protect your blades For long-lasting knives MAGNETIC BAR

Optimum storage allows blades to remain sharp for longer. For this reason, we offer a wide range of storage solutions that offer effective protection from scratches and damage.

Magnetic bars for wall mounting are stylish and spacesaving. They are finished in wood or aluminum with extra-strong magnets.

KNIFE BLOCK

A good knife block is heavy and solid; knife blocks should always be placed on a level surface.

Knife rolls and leather or synthetic cases are ideal solutions for transporting knives, since they store them safely and require less space.

KNIFE ROLL / C ASE

When you want to keep worktops uncluttered, use an in-drawer knife organizer to store your knives.

It will prevent blades from knocking against each other and getting damaged.

IN-DRAWER KNIFE ORGANIZER

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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

HONING STEEL

foods, or 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.

What is the difference between sharpening and honing?

Honing realigns the microscopic edge to keep the blade

SHARPENING STEEL

straight and sharp — it should be done often. If your knife is really blunt, it needs to be re-sharpened with the help of a sharpening steel or a whetstone. When sharpening, a tiny amount of steel is removed to produce a new, sharp edge. Thanks to our WÜSTHOF steel, you need to sharpen our knives less than other brands.

Regular honing is usually all you need to keep your

WHETSTONE

blade sharp.

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HAND -HELD KNIFE SHARPENER

CUTTING 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. They are perfect for chopping drier, low-odor and non-staining foods. Protective thermoplastic polyurethane (TPU) mats are suitable for foods

STAGE rectangular, uniform size

with stronger odors or for raw meat, poultry or fish.

These are also hygienic and gentle on blades.

CHOOSE FROM THREE DIFFERENT CUTTING BOARDS

• Solid cutting boards that, thanks to their strength DUNE natural shapes

(at least 2" thick), are perfect for heavy chopping.

• Geometrically shaped cutting boards for daily use, up to 1.5" thick, available in wood and TPU. • Naturally shaped wooden cutting boards for daily use, with a standard thickness of up to 1.5“.

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BEYOND BLADES

WÜSTHOF book and app A multimedia experience With the right equipment, chopping becomes a meditative — almost magical — moment.

“Beyond Blades,” our WÜSTHOF book, is avail-able in English and German. It contains professional tips and tricks for preparing and plating fresh food, with fascinating facts, knife solutions, and 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 as a small workshop to the global, premium knife brand we are today.

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

a claw grip with your fingertips pointing into

the dishwasher). Use warm water, a soft cloth

your palm. The blade should just graze past

and some dish soap. Dry the knife carefully

your knuckles when chopping. Use a straight

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,

towards you without applying any pressure.

as illustrated. Alternatively, place the knife

If this easily cuts the tomato skin, then your

on the work surface so that the other person

knife is sharp enough to use safely.

can safely pick it up.

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ENJOY THE GOOD TIMES

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