Wusthof Classic 26-Piece Block Knife Set
by Wusthof

List Price: $2,604.00
Our Price: $1,499.95
You Save: $1104.05 (42%)
Availability: Usually ships in 24 hours
Category: Kitchen
See more product details

Product Summary

• Set includes a 2-3/4-Inch bird beak parer, 3-1/2-Inch parer, 4-1/2-Inch utility, 6-Inch utility, an 9-Inch bread knife, 6 + 8-Inch cooks knife, 10-Inch honing steel, shears and 25 slot storage block
• Tough POM handle with full tang and traditional three rivets
• Laser tested edge for uniform cutting and long-lasting sharp edge
• The Solingen name stamped on wusthof knives validates that your knife was crafted and originated from "the cutlery capital of the world" Solingen Germany

• Wusthof Long-Term Knife Care Kit
• Wusthof Classic 5-Inch Cook's Knife
• Wusthof Classic 10-Inch Hollow Edge Carving Knife
• Wusthof Classic 10-Inch Long Slicer
• Wusthof Classic 10-Inch Wide Cook's Knife

Kitchen and Housewares Reviews of Wusthof Classic 26-Piece Block Knife Set

Customer Review: for a cooking couple, it's worth the money
Summary: 5 Stars

THE BROAD BLADED (CHEF'S) KNIVES:

-- Which chef's knife to use depends on the size and balance of your hand, and how fine the task will be. Petite and average-sized women tend to prefer the 5 or 6-inch blade, average-sized and large men tend to prefer the 8 or 10. (Most sets ship with the 8). If you are a cooking couple, these four will provide a knife comfortable to both sets of hands, and appropriate to both coarse tasks (such as cutting up a watermellon or large squash, or opening a wheel of cheese) and fine ones (chopping an onion, slicing up a bunch of veggies for stir-fry).

THE NARROW BLADED KNIVES:

-- The 3.5-inch paring knife gets used for everything. Trimming and cleaning vegetables, mincing small amounts of herbs, creating garnishes, and other places where a chef's knife would be too big and unwieldy.

-- The 4.5-inch utility knife works as a paring knife for a larger hand, with a longer blade and a heavier handle. A smaller hand may prefer this to the boning knife for boning.

-- The 6-inch sandwich knife is appropriate for sandwiches (spreading filling and spreads, and cutting sandwich meats as well as the finished sandwich), but is also useful for carving chicken or cutting pies.

-- The 8-inch carving knife is for slicing roasts or turkey, but will also work well for cakes, including cheesecake. (Use the sandwich knife for carving chicken).

THE SPECIALTY KNIVES:

-- The boning knife has a narrow blade to slip around and between bones and tendons. Use this for raw meat - use the carving or sandwich knife for cooked stuff.

-- The tomato knife is serrated to cut through tomato skins without crushing, and forked to serve the slices afterward. It also works well on salami and sausage (the edge is the same as the Wusthof sausage and brunch knives, though those don't have a fork). I prefer it for citrus over the utility knife, since it also won't crush the delicate pulp.

-- The bread knife cuts through tough bread crusts without crushing the delicate inside of the bread, and can also be used as a larger tomato knife.

-- The flexible filet will slip easily under the ribs of fish or poultry, and can also be used for skinning.

-- The cleaver is for even heavier chopping tasks than the chef's knife - cutting right through bones or very tough vegetables like sugar cane. Use the flat of the cleaver to crush garlic, and the back of the cleaver to hammer meat to tenderize it, or to pound ginger or galangal before putting it in the pot. (Unlike a real chinese cleaver, this one doesnt' have the front edge sharpened, so you can't use it as a spatula).

-- The peeling knife (also known as the "bird's beak") is not only for peeling thick veggies like broccoli stalks (use a regular veggie peeler for carrots), but also just the right thing for trimming delicate herbs and mushrooms - any task where the cutting surface is the curve of your thumb and not a cutting board. The sharp point and thin profile also make this best for cutting out the cores and stems of peppers or thin-skinned squash.

Other reviewers have commented on the dishwasher-ability of the Wusthof Classic line. I've been washing my knives in the dishwasher for many years, and the rivets do corrode eventually from the detergent. The blades do just fine, however (as long as you have a basket to keep them from knocking together). Hi-carbon stainless is a compromise between stainless (which can't hold an edge) and carbon steel (which first turns black from soap, and then dissolves into a pile of rust if not dried right away). The choice of how much work you're willing to put into your knives is up to you.

It's true that a new cook can survive with a chef's knife and a paring knife, but if you can afford this, get it.

Description of Wusthof Classic 26-Piece Block Knife Set

This set equips a serious cook with nearly every cutting edge imaginable--there are 14 kitchen knives and eight 4-1/2-inch steak knives--plus a 10-inch sharpening steel to keep their edges aligned, tough kitchen shears, a 6-inch serving fork, and a 25-slot oak block to store everything on the counter within reach. The kitchen knives include a 2-3/4-inch peeling knife, a 3-1/2-inch paring knife, a 4-1/2-inch utility knife, a 5-inch tomato knife, a 5-inch boning knife, a 9-inch bread knife, a 6-inch sandwich knife, a 7-inch flexible fillet knife, a 5-inch cook's knife, a 6-inch cook's knife, an 8-inch cook's knife, a 10-inch cook's knife, an 8-inch carving knife, and a 6-inch cleaver. These knives should be hand washed. --Fred Brack

What's in the Box
5-, 6-, 8-, 10-inch cook's; 2-3/4-inch peeling; 3-1/2-inch paring; 4-1/2-inch utility; 5-inch tomato, 5-inch boning; 9-inch bread; 6-inch sandwich; 7-inch flexible fillet; 8-inch carving; 6-inch cleaver, eight steak knives, sharpening steel, kitchen shears, 25-slot oak block

Block Chef Sets

• Kitchen & Dining > Kitchen Knives & Cutlery Accessories > Cutlery Sets > Knife Block Sets