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

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.

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/

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.

Amazing quality, best knife ever!

Love this knife. Was given to me as a gift 4 years ago, and its done so much to improve my knife skills and overall kitchen knowledge. It has great balance, perfect size for smaller hands or even normal hands, it works as an extension of them once you get some practice in. I love it so much, I bought it for my mother this past Christmas and it's her new favorite knife. Can do almost everything you need it to in the kitchen (aside from maybe cutting large butternut squash or the like in half, specifically because it's only a 6-inch) and stays crazy sharp. The value is great too, seeing as if you take care of it it will be part of your kitchen for the rest of your life. An occasional honing and maybe a yearly sharpening by a professional and you're good to go. When I'm holding it it really does all the work for me...just let it flow, keep it sharp, and practice your skills! If you're at all nervous about the short size, go up to the 8-inch which is just as good (I have a 6 and a 10) and is just as well balanced. A must buy.

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.

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

This is a long knife and can feel a little unwieldy because of that. If you need the extra length though it is extremely well balanced and a delight to use. Very useful for cutting large cabbages, big piles of herbs, etc., where a normal-sized knife just isn't quite long enough. This knife oozes quality :0)