Wustof Classic is the high-end of their line of knives. They are made in Soligen Germany from a single piece of cast steel that is finely finished. The same factory produces F. Dick knives that are virtually identical. I've been using Wustof Classic and F. Dick knives for over 15 years. I hand wash them and sharpen them with a ChefsChoice 2000 (rarely) or a smooth steel. I got these for the Gold Box special price of $[...] and that is an incredible bargain. I also own the Wustof Classic hollow ground steak knives which cost about $[...] each (not here). Is this the only knife I would buy if I had to choose? No, I would buy a Shun Ken Onion 8" chefs knife if I could only have one knife. That said; these are really good knives that last for years if cared for properly.

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I love this knife sharpener. It works well and is easy to use. And I don't feel unsafe using it. It works great on knives and scissors. I had a drawer full of knives that I was ready to throw away and start with all new. I decided to give this a try and love my knives again. I had forgotten how much easier (and safer) it is to cut food with a sharp knife! All of my relatives are getting this for Christmas.

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I almost didn't order these when one review pointed out that they were made in China, but I'm glad I did because all the reviews gave them good marks on performance. When they arrived, I looked all over the box and the shears and was unable to find ANY country of origin; only long-term use will demonstrate their quality.

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These knives are fine for what they are: a good deal on a set of very sharp steak knives with the Wusthof name. However, having gotten accustomed to the Wusthof "Classic" series in our kitchen, these "Gourmet" series knives felt oddly light and plasticky. Once you do some research you'll find that Wusthof makes several styles that span a wide range of prices: Gourmet, Grand Prix, Classic, Ikon, Culinar, etc.

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I really thought this was a great product. I wish it had instructions but I figured it out. It has skid resistant pads on it so you can set it on the cutting board to use. I don't think it was unsafe. Small and easy to store. Worked great!


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Easy to use knife sharpener for Asian edged knife blades. Keeps knifes super sharp. Excellent product.

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I purchased this knife from Macy's and initially, was very happy. This knife just feels perfect in your hand, has great balance, and very sharp. Unfortunately, sometimes I don't immediately clean my knives right when I'm done, and I have to either scrub or soak them later.

Because this states on the box it's "dishwasher safe," and the fact that it is a "professional" knife, I assumed it would be okay to soak in a sink with warm soapy water. I did this a few times, and one night I forgot it in the sink overnight; the next day I noticed two of the three rivets were severely corroded on both sides. I don't know what type of metal they use for the rivets, but the knife was ruined. I could take my fingernail and pull flakes of metal from the rivets.

I contacted Wusthof customer service via email (twice) and after a few weeks got a response. Even though I didn't actually put this knife in the dishwasher, they said it was "dishwasher safe" but NOT "dishwasher proof," and depending on the hardness of my water and/or detergent, it's not uncommon to see corroded rivets and also rust! Ouch! They said this has to do with the high carbon content of the blade.

I have a quality LamsonSharp forged knife with nickel silver rivets, and have no problems soaking it in warm soapy water for extended periods. The LamsonSharp is made in the US, but uses the same high carbon steel from Solingen, Germany. So I don't know why the Wusthof corroded? Maybe they use a cheaper metal in the rivets? I really don't know.

Anyway, Macy's didn't give me any run-around and promptly replaced the Wusthof with a new one, so I'm happy, but I'm going to be very careful with the new one and keep it dry. However, next time I buy a premium knife, I probably will not go with Wusthof.


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This is a wonderful paring knife. It is sharp and stays sharp. It works beautifully and reminds me of a knife my grandmother had. Haven't had to sharpen it yet.

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This is a great knife (weight, balance, etc) but it seems to dull quickly despite the fact that it is rarely used on anything more than fruit and veggies. Don't buy it unless you are willing to invest in a sharpener to go with. The one on the back of our automatic can opener seems to work great. DO NOT use an automatic sharpener with this knife. Three to four strokes on a manual sharpener does a perfect job. An automatic will take too much metal off.

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I have recently purchased the Wustof 7" Classic Santoku knive and am very pleased with it. It is the best and definetly the sharpest knive that I own. I also have knives from J.A. Henckles and R.H. Forschner and this knife is in a class above those. When stroked against a sharpening steel it even has a different higher pitched sound than the other two mentioned above, suggesting a higher quality knife steel with harder heat treating. The knife even right out of the box would slice ripe tomatoes with amazing ease. It is well balanced and was extreemly sharp right out of the box. Even with normal use it maintains it sharp edge suggestion extreem detail to initial sharpening angles. I would strongly recomend this to anyone that seeking a high quality kitchen knife.

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