WÜSTHOF Classic 6" Chef's Knife

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.

Amazing quality, best knife ever!

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.

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.

This is an awesome knife. It has real weight to it since it’s one piece of metal and holy heck is it SHARP. The weight helps it cut through foods and the first time I used it to cut through thawed chicken breast it cut through with such ease it made me realize that if it were my finger, it would be gone. Shit!!!! I have been very careful. I am so happy to have a sharp knife. It slices through tomatoes like they’re skinless. It glides through butter like it’s... just kidding I don’t cut butter with it, but I could! Onions, zip! Chop! Just please, people, don’t put it in your dishwasher. Hand wash and dry this beauty. Cons: it’s a bit heavy so sometimes my hand gets a little tired after dicing a lot of food.

W00tsthof? Hats-off? This is a great knife, very sharp, very versatile in the kitchen. If I had to complain? Maybe it's too sharp? There may have been a Thanksgiving prep-related-finger-slicing-emergency-room-snafu related to this item. Probably user error.

I bought this knife on sale during the 2010 year end sale. So it was a bargain! for that price it is definitely worth the money. However, for its regular price. it is not a good buy. I am just gonna say it up front. It is quite a decent knife but for the regular price it's a No. and for me, this 6' is definitely way to tiny. I am totally buying a 8' if not 8' extra wide. for smaller hands this 6' might be good enough but trust me, buy the 8' it is a better size for a chef knife. I like it has some weight to it so it feels better when Im chopping. and this knife got some yellow/bronze stain!! i have only used it four times and i hand cleaned it every time with dish detergent and dish scrub. but it somehow got some yellow/brown tint on the blade, which pisses me off a lot. and in order to remove the stain, i used damp paper towel then dish scrub to get rid of the stain, but what?! there still are some stain and somehow from the scrub i scratched my blade. so now i have scratches and stain on the blade. I mean WTF?! isn't it supposed to be a strong steel? so I have a ceramic knife as well, the one that offers black blade. the ceramic knife is shaper than this wusthof and it is much lighter. beyond the sharpness, the ceramic knife's sharp last longer because ceramic is a stronger material than steel! (yup thats why you have ceramic sharpening steel to sharpen your steel knives). but the HUGEST problem with ceramic knife is that it is brittle! you can ONLY straight chop, slice and all that. you can't cut frozen foods, no bones, no smashing garlics, no cutting cheese... so as for cutting goes, ceramic is definitely better. it doesn't get stained and stays really sharp. but let's be honest, in the kitchen, we all need to keep moving. and knives a tool in the kitchen should help us get the jobs done. so I'd say go for the wusthof 8' and tool is a tool it will get used and you can't keep it in mint condition especially when you use your knives so often. so if you can buy this 6' on sale like i did, it is a good buy. if not spend the money on 8'

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)