WÜSTHOF Classic 3-Piece Chef's Knife Set, Black

WUSTHOF is a great brand of cutlery. I’ve used their knives my entire 30 years of professional cooking and they are built to last! German steel holds an edge and my knives rarely need sharpening.

Prima che scoppiasse la moda dei coltelli giapponesi, ogni cuoco di livello aveva questi coltelli. Prenderne nuovamente uno è stato come tornare al primo amore. Intramontabile

About 30 years ago, I walked into a Stoddard's in Copley mall in Boston on my way home. I pointed to expensive Shun knives. The older gentleman, later someone else at the store said he was the owner, said those were fine knives but asked me why I was buying knives for. I told him "I have had few but nothing ever felt right like the chinese clevers". (I worked in a Chinese restaurant and learned to cook with Chinese knives. He handed me the a Wusthof classic and said there are many knives that I would be happy with that would cost much more but this is the knife he recommends to all of his friends. I remember holding it and was shocked at the balance and the quality. Nearly 30 years later, I had to replace the knife for various reasons. (None of which are knife's fault). When I had a chance to get this knife again, I did. And I remember that night holding the knife and thinking "This is a wonderful piece of work". I now own many beautiful knives. Including those Shuns that was displayed. But these knives are just perfect. And here's why. - Build quality. The areas where rivets go through and the knife meets at the top and bottom are smooth. - The knife feels well balanced - The blade has a good weight. It's not too heavy or light. I even have Henckel's classic. Which is a cheaper knife and it looks and feels cheaper. Shuns are much knice (and costs substantially more too) but this one feels like a Lexus. It's got all the features without the expensive stuff. The knife holds the edge very well. I never leave it out. The first thing I hand wash are the knives and I never leave it out overnight either. Remember I said handwash? I never put these in a dishwasher. I hand wash and immediately towel them dry and put it back. I use a ceramic honing steel to hone it from time to time. Any time I feel like the knife may be getting dull, I simply hone it and it's good to go. Once every few years, I take it to a master knife sharpener to get it sharpened. This only needs to be done once every 3-5 years. While honing will take off substantially less on the knives, it does take off some material. If treat your knifes properly and use wood cutting boards and wash them gently, these will be the last set of knives you will ever own.

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