Wusthof Knives Complete Lineup Comparison 

Thanks Neva. Just doing our best! Please drop us a line if you have any questions, Please check out the largest selection and best prices on Wusthof products.. bit.ly/wusthofcutlery

Beautifully presented review. Thank you.

Great vid I use a 16cm classic cook knife as a petite. It's easy to pinch past the bolster

We're so glad to here that these are helping you ! You can also reach out to our CS team @ customerserivce@cutleryandmore.com if you have further questions after watching.

F-Dick brand german knives are just as good, in my opinion-just more known on east coast I think. Victrinox-(swiss army),or RH Forschner make german and french profile chef knives also.(switzerland is close to the Vaterland Ya!.

Thanks, Fandy! Please check out our website when you get a chance, to see all of the great cutlery we carry bit.ly/ourcutlery. Happy New Year!

Great video. I am still not sure which to purchase. Have arthritis but want really a sharp and lite weight 8 inch knife. What do you recommend?

No joke. My middle finger has wondered under a non bolster knife more than once

The classic are normally more value, because of the booster hate online You can pinch past a bolster, and when you sharpen, can take up the bolster occasionally with a file Full bolster is not the issue most people assume it to be Did you get the ikon?

Love to hear such great feedback from long-time users!

which boning knife do you recommend? I see there is a curved and the regular.

If you are going to be cutting strictly chicken, ribs, pork, and moving around lots of bones, the straight blades usually are favored. If you plan on also utilizing that knife with fish, a curved blade will double as a fillet knife.

@@damullins How often do you sharpen them and how? Thanks.

I can agree, had to work a carving station 30yrs ago and got all spiffied up and gathered my weapons of battle, what? no meat fork? Next door to hotel was a cutlery shop mainly of replica swords and 300dollar S.W.A.T. type automatics and benchmade clip-on deals. Only decent commercial kitchen brands were Sabatier(frenchy), and absolutly massive line of every Ed Wustof knife and spreader and pig sticker ever assembled, (with a 14inch Heavy lobster splitter as center piece sloping down to a 2inch bird's beak paring jobber, but for 90bux i grabbed a forged straight but long meat fork, which costs a lot in 1996 or so- but it was abeauty and still looks as it did that night. And every turkeyday since, xmas also.

Wusthof Classic knives are fantastic. We're always happy to hear reviews from customers who have had them for a long time. We'd definitely encourage you to try at least one Japanese knife as it is a different cutting experience! The Yaxell Super Gou is one of our favorites.

I'm still using the Classic I bought in 1969! Just now venturing out to see what else is out there.

@@giovanna722 wow how old are you if i may ask

I've used the Classic for years, then I tried the Epicure. I'm not going back...

Then again, it comes down to personal preference...what works for me won't necessairly work for you!

@@stefanorinaldi6537 can you share your feeling about the respective handle? I use classic for years now and always had the expectation that the more ergonomic, rounder handle would be actually un-ergonomic when using the pinch grip

Facts! Classic is classic for a reason it’s Fn iconic af!

Hi Paul, thanks for your comment! The Japanese/Asian blade shapes, such as the santoku, nakiri and Asian prep, are actually a little finer on the edge - 10 degrees on each side. The paring knives should be 14 degrees.

GREG!!!!

Paula Stephenson They were all the 8" Chef. I sold them for years.

Good stuff I have a 16cm classic, a 21cm Gude alpha olive and a 26cm zwilling professional S as my work cook knives The professional S is right on the balance of fine and heft Good luck building your sets

@@grantsmith505 Thanks, I've now moved on to the Zwilling J.A. Henckels Pro line. The handles fit better and seem a bit beefier than the Professional "S" knives.

@@flashgordon6238 Yeah. I get it. The half bolster is nice I have their little cleaver. I have large hands, so the professional S suits me. They are a nice knife The zwilling are still made in Solingen too

That's correct! It's the same blade as the Classic with a different handle so it will perform the same when it comes to edge retention and sharpness.

For some people it is worth a price difference if they are using sticky product. For more people the standard face on is just fine As far as global vs wusthof, BOTH are fine product. Each has a sterling reputation for quality and durability. The Global is harder, not quite as easy to sharpen, it certainly has MUCH different geometry and the big difference is the handle. Make sure you try a global before buying one, some people love them, some people hate them. As far as Amazon, be aware that third party retailers use amazon as a platform. If you buy direct from amazon you have no worries about counterfeits, you have no worries about damaged. you might get a shopworn package, but it won't be more than 5% off a pristine box. Out of box sharpness might be a factor for 3rd party retailers, which might be selling used or might be selling counterfeits. If you buy direct from amazon, your wusthof will be at a 15 degree factory edge. Also you should take peoples opinions with a grain of salt. There is a huge backlash against Amazon because Jeff Bezos just happens to own Washington Post. So extremists who don't like the coverage of Washington post assume that just because one company reports what they don't want to hear, that the politics of the other company are the same. There is probably no better company in the world for supporting veterans than Amazon in terms of hiring, advancement and charity towards veterans and their families. One has nothing to do with the other. extremists on BOTH sides of political arguments now feel no qualm at all about telling lies because it suits their worldview. Also some people do not have the skill and do not want to admit that a chipped edge or a broken tip is their fault. 99.99% of all damaged knives are caused by USER error. And that goes for returns to cutlery and more, too! A warranty covers defects in workmanship and materials, not customer misuse. If you crash your car due to your mistake or due to someone else crashing in to you, do you ask the manufacturer for a new car? Cutlery and more has superb customer service and they may choose to help you out, but it is as a COURTESY and act of goodwill, NOT an obligation.

Buy the whetstones, but learn to use them/practice on your cheaper knives first before using them on the better blades.

Also I am left handed and have severe arthritis, if this helps you help me decide.

Hello ! They're all such great choices ! I think the shape of the Ikon lines will be the most comfortable for you with your arthritis.

Thank you!

the rpicure handle is better schulpted, more comfortable, It has a slightly larger surface area than the surface area on a classic, but is not too big nor too small for almost all hands.

The Ikon is nicer because you can sharpen the full length of the blade and the grip is more comfortable.

@@cutleryandmore Thanks!!

You bought a knockoff 🤡 I have Wusthof from the 1960s & bought Ikon in 2012 & they all look & perform 💯

Hi man I got my knife with same picking process like you. Get Crafter series Chef knife!

from a technical standpoint, they have the same steels used for their blades. but, there are very different shapes offered between each series, as well.

As he mentioned some of them have slightly different shape. Also, on Ikon line there is chunk of metal at the end of handle which changes the balance. So Ikons are counterbalanced which makes the knife feel lighter than it actually is. And since classic has bolster overall weight of the knife may be different also. And although they are same steel and same shape, he did not mention if there are differences in thickness.

Correct, the only difference between the 3 Ikon lines is the handle material.

Hi Natalie, Technically Wusthof knives are dishwasher safe. Its just really not recommended. If you wanted to save a little bit of money because you know they wont be getting "the best" care you could go with the Grand Prix II or the Legende. If you want to look at Classic I would recommend making sure you get the newer version as the older one has stickers for the emblem and the dishwasher will take those off rather quick.

Cutco

I do sell them if you are ever interested

this video was to show the difference between the different series of knives.

While Wusthof does have their own stones you can really use any brand you like. We generally recommend 1000 grit for sharpening newer knives and 3000 + for polishing

@@cutleryandmore thank you

Legende is a newer series for us so its unfortunately not featured in this video. If you'd like some more information about comparing it to other lines you can give our Customer Service a call at 1-800-650-9866 and they can give you all the details!

You can always feel free to give our Customer Service team a call to go over comparisons with you! You can reach us @ 1-800-650-9866

Hi Nassa, We are based in IL but shipping to IN is fairly quick!

@@cutleryandmore He/she meant India, not Indiana.

depends on what your definition is. First of all, all of these forged knives use the same blade, either with or without a bolster. Classic line offers the largest selection. Ikon line offers the new reshaped handle, Culinar has the stainless handle that's similarly shaped to the Ikon line. See what your budget is, and see which style of knife suites your needs best.

Cutlery and More So the blades are the same and the deciding factor is which handle you like?

yes, and if you prefer a bolster bit.ly/2wiSS61, or not. bit.ly/allwusthofikon.

Well, in another video Ryky has described the gourmet line as "crappy" "cheap" and "worst knives I've ever had in my kitchen". So if you ask him, probably not those.

I don't think he said they are less than good. They are a BUDGET stamped line and are designed for a specific demographic. I think the Wusthof Pro is a better value for the dollar but they are designed for a different demographic, but a smart home cook could choose a wusthof pro for home use just like some people are choosing victorinox fiberox for home use. There is no such thing as a "bad" Wusthof. ALL are terrific.

They do It for measuring the angle for the robot that use the wet stone, It for Sharp the knife perfect every time

Wusthof ended their partnership with Le Cordon Bleu. LCB now partners with Henckels with the "Diplome" line that's made in Seki, Japan.

We didn't include the Xline in this overview because that series has been discontinued by Wusthof. It did have the same blades as Ikon, but the handle was much heavier and bulkier.

I was wondering that as well, I just bought a 3 piece xline set in Germany. I love them and was my first real step into the world of nice knives.

I wish I could help you! Maybe you can find a translator who can help you. Good luck!

The handle material (same material that is used in Epicurean cutting boards) is the main reason for a higher cost over the Classic or Classic Ikon.

Because it's a fucking awesome knife.

Wusthof has come out with a few knife shapes in their Classic line with a demi-bolster, you can find them here: www.cutleryandmore.com/search?q=demi

@@cutleryandmore I know. But there is no seller offering shipping to austria and i dont know why they are more expensive. Feel like this would be the best knife for me but i dont understand why its so hard to get. I already decided on taking the ikon. Hope its not too back-heavy for my preferred blade pinch grip

@@cutleryandmore thx for the answer tho