The robust and comfortable handles feature durable rivets and no joints. The full bolster protects the hand, providing safety and balance. Forged from a single piece of chromium-molybdenum-vanadium steel. PEtec edge, enhances the sharpness 20% and lasts twice as long.
Exceptionally long edge retention / long service life of blade. Precision robots sharpen the blades on a whetstone. Extremely high initial cutting performance.
Unique, consistently high and reproducible quality. Optimum cutting edge along the entire length of the blade.
The knives are given a final polish using a special disc. Family owned for seven generations, WÜSTHOF was founded in Solingen Germany over 200 years ago. Long renowned as "The City of Blades, " Solingen has earned the reputation of crafting the world's finest cutlery for generation after generation. Located in Western Germany near the banks of the Wupper River, Solingen has been home to master blacksmiths for over 2,000 years.WÜSTHOF continues to call the picturesque city of Solingen its home, and proudly marks each blade as Made in Solingen. Knives made in Solingen have long been honored and prized for their outstanding quality and craftsmanship. For that reason, the name of Solingen has been protected with legislation, "The Solingen Decree, ".
WÜSTHOF first got its start in Solingen and the business has remained in the WÜSTHOF family ever since. WÜSTHOF CLASSIC SERIES - The Full Tang, Triple Riveted handles of the Classic Line offer the widest range of cutlery that can satisfy every home cook or professional chef.DURABLE - WÜSTHOF Cutlery is crafted to resist corrosion and dulling. CENTURIES OF TRADITION - Family owned for seven generations, WÜSTHOF was founded in Solingen, Germany over 200 years ago.
WÜSTHOF's cutlery carries the Solingen name, a designation reserved for products that meet the strictest quality standards. How to care for your WÜSTHOF knives. We make high-quality knives, which you should be able to enjoy using for a long time.
With the right care and the right storage you can help to ensure this is the case. It is best to clean your knives straight after you have used them.
Wash them in warm water using a damp cloth and dishwashing soap. Why high-quality knives do not belong in the dishwasher. Knives and cutlery are put in a basket.During the washing cycle, the blades can rub against one another or against other objects and this can damage them. With their sharp blades, the knives can damage the plastic coating on the cutlery basket.
This can lead to the formation of rust. If the dishwasher is not switched on straight away, food remains (spices, sauces, juices) can damage the blades. Spots can form and the blades can even be damaged (corrosion). It is important to use the correct amount of detergent and rinse aid.
If you do not use the correct amounts, rust particles or localised corrosion can quickly appear. In most cases, these spots can easily be removed using a standard steel cleaning fluid.