Classic 6" Chef's Knife

Best knife I’ve ever used. Sharp , feels great in my hand & cuts like butter . I decided to get the 6 in. Because I have small hands . Being a woman. & this is perfect for me.

Not too big, not too small. Most chef's knives are too big. For many things, paring knives are too small. Utility knives usually lack heft. Then there is this knife, Wüsthof quality at its best. 150mm-ish blade, but a wide, heavy blade that takes an excellent edge that cuts very well, whether veggies or meats. It has a flat spine for moving stuff around on the cutting board. Balance and ergonomics are a delight in the hand. This is far and away my favorite kitchen knife now. E.M. Van Court

TL;DR - It's a great knife. Sharpen it when you get it, and use it on a wooden cutting board. Full Review: I've been using Forever Sharp steak knives as my main cutting knives for many years. I spend so much time in the kitchen, I finally decided to get a good quality chef's knife. I read many articles from professional chefs and kitchen-tool testers, as well as reviews here on Amazon, and finally decided on the Wusthof Classic 6-inch Chef's Knife. I wasn't impressed with it at first. I thought "this doesn't really cut any better than my steak knives." But that's because it wasn't really pre-sharpened. So I took a blade sharpener to it and then it worked great! For about three slices.. and then it was dull again. Because I was using a glass cutting board. Given that I'd been using serrated steak knives for so long, I didn't realize just how terrible glass cutting boards are for good knives. So then I did a bunch of research on cutting boards. I'd been avoiding both plastic & wood for the same reason: they can get really gross, whereas glass comes totally clean. But after a lot of reading I learned that if you condition a wooden board properly, it actually has antimicrobial properties. So I got a wooden cutting board (also linked below). Now that I have sharpened the Wusthof knife and am using a wooden cutting board ... WOW! What a difference over my steak knives! They did as much tearing as they did cutting, but the Wusthof chef's knife slices cleanly and easily though everything I put in front of it. Highly recommended, would buy again! My knife sharpener is similar to this one: Smith's Jiffy Handheld Sharpener https://smile.amazon.com/Smiths-50185-Jiffy-Pro-Handheld-Sharpener/dp/B0051OYT2U And this is the cutting board that I bought: John Boos Maple Cutting Board https://smile.amazon.com/gp/product/B07H1CND6G/

Just what I wanted and typically on sale at Thanksgiving. This size has become a must have for me and nice when there’s help in the kitchen. Those big knives scare some gals 🤠. Super quality, sharpens well, and should last generations.

We left our Wustof knife in an air b and b we rented and lived without it for several months before biting the bullet and replacing the expensive knife. First I purchased a Kyoku knife to replace it because it was a bit less expensive and I love damascus steel ... it was too light and not as sharp as I expected it to be. Now that I have purchased a replacement Wustof, I am so glad I did. It is an excellent knife that is great in almost any situation. I have a larger Wustof for carving turkey and large meats but this size is excellent for virtually everything else. Vegetables jump apart at the thought of being sliced by this baby, haha. JK but it is very sharp and perfectly balanced right out of the package. I love it.

Let me just open up by saying that this is is a great knife, no matter which way you slice it. I had wondered if this knife was going to cut it and be worth the cost; after poking around, I heard that it was. This thing chops through onions awesomely! That is great for me because onions make me cry when I cut them, so the quicker I can slash through them, the better. One thing though is that I normally remove the outer layer of the onion instead of washing it. My g/f says that I should wash it too because I could bring in stuff from the surface. But I think that all the stuff on the surface is already gone because I removed the outer layer! I don't like germs so I wash my onions now anyway..so here's a shout out to my g/f who suggested I do this! Love you! *KISS!* So, yeah. This knife was a little too small for my taste when chopping cabbage leaves; I think the 7" or maybe even the 8-incher would be good for that. So if all you are going to use a knife for is cabbage chopping, I suggest a longer one. But! This knife is perfect for everything else, like coring the centers of peppers. Especially red peppers (and sometimes yellow). I recommend this knife!

I love this knife!!! It is super sharp, and balanced, and with my small hands, this size it perfect for me to use. I hurt my hand, and this knife has helped me to cook with ease again. I prepare almost all our meals from scratch, dicing and slicing a lot of onions, garlic, peppers, winter squash, tomatoes, potatoes, etc., and this knife slices through all my produce with ease. I had so much trouble with our old Cutco knives struggling to slice through a potato or piece of butternut squash, that I found myself cooking less and less. Cutco has a policy where you can get them sharpened for free if you send them back to the factory. Now who can be without their knives for that long??? Now, I am happily cooking again with my new Wusthof Classic 6-inch knife!!! I like it so much, that I just ordered the Wusthof Classic 9-inch knife for larger pieces of produce like melons, and large squash like Hubbard.

Amazing quality, best knife ever!

Coltello fantastico. Ottima lama, ottima impugnatura, ottimo peso. Lo utilizzo a casa nn per uso professionale ma due di questi coltelli e tutti gli altri si possono buttare!

This is the perfect size for me. I'm a man with small hands, and I find 8-inch chef's knives to be pointless and unwieldy. What do you need an 8-inch blade for? Cutting watermelons in half? A small knife like this is maneuverable and easy to control. It matches the size of an onion nicely. You can also use it for tasks like carving a chicken because it is small enough to get into tight places. This is my go-to knife that I use for just about everything. I cook 3-5 times a week, and I find it helpful to hone this knife with a steel every week. It responds very well: it's very sharp after being honed. There are a lot of other knives (usually shiner) that will stay sharp longer, but do not respond to a honing steel. I'm not sure what you're supposed to do with those knives. Throw them out after a few months? As for the quality of the blade: top-notch. This is as good as any German blade. I used to live near Solingen, where these knives are made. I have seen the entire range from 5€ factory seconds in a flea market to 300€ knives on Königsallee in Düsseldorf. Here's a little secret: the blades are nearly identical. German manufacturers are extremely good at making high-quality items reliably, and they don't waste their time making inferior products. The price differences are marketing and hype layered on top of products that are actually very similar.

As sharp as a Samurai sword. It's extra weight as compared to an 8 inch cooks knife gives it an extra advantage in cutting pumpkin and heads of cabbage. Highly recommended.

Es un cuchillo hermoso y resistente con un filo asombroso. Me encaje el cuchillo cuando lo lavaba u me atravesó limpiamente jajaja

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