Cutlery Reviews

Wusthof knives are a bit pricy but top quality. Definitely a step above henckles.

If you are going to have one knife at your Bar this is the knife. It is the perfect knife for cutting up lemons and limes into wedges. It was like it was just made for that. Because the knife is serrated you never need to worry if it is going to be sharp. I also use this knife for cutting small fiborous vegtables as well. I would highly recommend this knife. Cheers!

This is a gem of a knife. It is new to me, but I already know that it will be the knife that I use most. It is razor sharp. The handle is very comfortable; feels like it was tailor made to fit into your hand. You know how most of us have a favorite kitchen knife that we use over and over again and we would go absolutely ballistic if somebody were to take our knife, well this is that knife. I have had several paring knives and this the the best by far. Amazing how something so small can bring such joy!

There are really two main competitors in the high-end mainstream kitchen knife market: Henckels and Wusthof. Those who have used both usually have a preference. My preference (and therefore bias you should know about) is for the Wusthofs.

The Wusthof Classic line is the more conservative counterpart to the Grand Prix line. The only difference, however, is the handle style. I personally prefer the Grand Prix, but this is an issue of personal preference. The balance and grip of these knives are as close to perfect as I have found. For those wondering what benefits a higher priced knife provides, one benefit is that the blade (or tang) is one piece all the way through the handle. This makes the blade much stronger, and less likely to snap.

This particular model is the 5 inch tomato knife. Most cooks believe the tomato is the most difficult food to slice cleanly (thus its appearance in Ginsu commercials). I think this knife is overkill for most cooks. I happen to think the 4 ½ inch utility knife will do the trick for the mainstream cook. This knife, while a good knife, is used so rarely in my kitchen it is usually relegated to a storage location, rather than the countertop.

If you slice a lot of tomatoes, be my guest and buy this knife, it is very high quality. But, for most cooks, this knife is overkill.

Once again, I disagree strongly with the idea of this knife being considered as overkill! This is an outstanding knife for cutting bagels, fruit, tomatoes, and cutting sausage which is in those tough plastic rolls. My wife said this was her 2nd favorite pick in our Wusthof set. The 3 1/2" paring knife is her first choice.
I have learned not to argue with a woman!
Oak furniture is one of her expensive tastes. Mine is Wusthof & tools! Just try one of these knifes out & you will be amazed!

Wusthof cutlery has spoiled me now. (Since I now know what a great knife is!)Those Chinese made forged knifes do not compare with a Wusthof in my opinion! I learned the hard way. No wonder Wusthof was rated # 1 in Consumer Reports magazine.

When I began collecting Wüsthof-Trident Classic knives twenty years ago, I chose the basics first: cook's knives, parers, slicers, utility knives, steak knives, boning & filet knives. I acquired them one or two at a time, always on sale, because this cutlery has been an expensive investment. When Wüsthof added a tomato knife to this line, I bought it even though I wasn't sure if I would like it or use it a lot. Now I recommend this 5-inch tomato knife to everyone. Its serrated edge hasn't needed sharpening ever, and it cuts, slices, dices, and chops fresh tomatoes so quickly. The forked tip is great for taking out the stem ends of tomatoes. I've never used my tomato knife on anything other than tomatoes, which is why I think it has stayed so sharp. I use my 8-inch serrated bread knife for slicing bagels and breads, and my 5-inch serrated utility knife for cutting citrus and other fruit. Also, I hand-wash and dry this knife and keep it stored in a wooden block.

There are really two main competitors in the high-end mainstream kitchen knife market: Henckels and Wusthof. Those who have used both usually have a preference. My preference (and therefore bias you should know about) is for the Wusthofs.

The Wusthof Grand Prix line is a more modern design than the Classic series, with a simple black handle. The balance and grip of these knives are as close to perfect as I have found. For those wondering what benefits a higher priced knife provides, one benefit is that the blade (or tang) is one piece all the way through the handle. This makes the blade much stronger, and less likely to snap.

This set includes an 8 inch chef's knife, and a 3 ½ inch paring knife.

The 8 inch chef's knife, is a great knife. Wusthof offers three sizes of chef's knives, 6, 8 and 10 inch. For most home cooks, I think the 8 inch knife is the best choice. The 6 inch is a bit small for bigger jobs, but the 10 inch is too big for most jobs. While the 8 inch isn't perfect for all uses, if you are only buying one size chef's knife (and most people only buy one), this is the one I would recommend.

As for the 3 ½ inch paring knife, this knife falls into the category of overkill for me. Most cooks will get by just fine with the 4 ½ inch utility knife. There is really no notable difference in size for the vast majority of applications between the 3 ½ inch paring knife and the 4 ½ inch utility knife. I prefer the 4 ½ inch utility knife, but the 3 ½ inch paring knife will do the trick for most tasks.

This set is a good deal; however, if compiling a set myself, I would include the chef's knife and the 4 ½ inch utility knife. Judge for yourself.

I grab these to knives first. This is the perfect starter set, as you can do most anything with these two knives. The larger chef knife is perfect for when cutting meat, vegetables, dicing herbs, and so much more. The smaller knife is perfect for when going after the smaller vegetables, or fine cuts. These knives are high quality, that can't be beat. They hold a blade very well, and have a good weight in your hand. If you like a pistol style grip these are the perfect knives for you. I honestly can't say enough about these high quality knives.

In 1998, Consumer Reports tested the Wusthof Trident Grand Prix knives & rated them "excellent in every way," describing them as being "the best set the testers had ever used" and stating that they're "the smoothest, most balanced knives we've ever used. Molded plastic handles are textured for better wet grip. Great for chef's blade grip. Heavier than most. Many different types available." Based on their high recommendation of these knives, I purchased a 7-pc. block set. I'm very happy with them.

There are really two main competitors in the high-end mainstream kitchen knife market: Henckels and Wusthof. Those who have used both usually have a preference. My preference (and therefore bias you should know about) is for the Wusthofs.

The Wusthof Classic line is the more conservative counterpart to the Grand Prix line. The only difference, however, is the handle style. I personally prefer the Grand Prix, but this is an issue of personal preference. The balance and grip of these knives are as close to perfect as I have found. For those wondering what benefits a higher priced knife provides, one benefit is that the blade (or tang) is one piece all the way through the handle. This makes the blade much stronger, and less likely to snap.

This particular model, the 8 inch bread knife, is a great knife. Many people think tomatoes are the hardest food items to clearly cut. I think bread is much more difficult; but this knife makes the task seem easy. My only quibble is the length. I find the 9 inch bread knife to be a better length for most loaves of bread.

I recommend the Wusthof 8" bread knife, but I would try out the 8 inch and the 9 inch to see which you prefer.

You can only slice crunchy crusts with a serrated blade. So obviously this is your best bet for slicing bread. But, I use my Wusthof Bread knife for cutting frozen meats and it works great for that too.
High quality steel ( x50 Cr Mo 15), high production standards. Comfortable, "familiar" Wusthof Classic 3 rivet handle construction, with a stiff backed forged blade with sturdy weight and balance for multiple uses in the kitchen.
John Row

I am very happy with this knife. It is flexible enough for cutting a loaf of thick-crusted bread, and the serrations are still sharp after two years of constant use. No kitchen should be without it.

There are really two main competitors in the high-end mainstream kitchen knife market: Henckels and Wusthof. Those who have used both usually have a preference. My preference (and therefore bias you should know about) is for the Wusthofs.

The Wusthof Grand Prix line is a more modern design than the Classic series, with a simple black handle. The balance and grip of these knives are as close to perfect as I have found. For those wondering what benefits a higher priced knife provides, one benefit is that the blade (or tang) is one piece all the way through the handle. This makes the blade much stronger, and less likely to snap.

This particular model, the 8 inch carving knife, is a good knife, but I find its uses to be few. For chopping, the chef's knife or utility knife are more useful. This knife is too long and thin for chopping; its balance isn't right. Therefore, this knife is really limited to carving meats. For most cooks, this is an expensive knife for a rare job. If you are completing your collection, I recommend this knife. If you are starting a collection and looking for an all-purpose knife, I would recommend the 8 inch chef's knife or the 4 ½ inch utility knife.

First, don't let anyone fool you...there must be two or three dozen high quality knife makers all over the world...you just haven't found them yet. I have 9 different brands in my "work bag" and they all perform flawlessly.
This is a mighty fine blade for slicing average sized roasts and birds (Wusthof creates many different sizes of slicers, this is the "average" size). The grip is wonderfull and the blade is Asian thin although slightly flexable.
This blade is NOT for chopping vegetables, cutting raw meats and fowl or dicing ANYTHING...it is specially designed for carving and that's what it does best.
I've used one of these and I give it 5*s

This knife, while designated as a carving knife, is a great all-purpose knife. It's the one I grab first when preparing vegetables for a salad, instead of my 8" chef's knife. The chef's knife is perfect for many jobs, but this is better for cutting open green peppers and slicing cucumbers and tomatoes, and is even good for chopping celery and mushrooms. It's also not as heavy as the chef's knife. If you're interested in trying the Wusthof Grand Prix line of knives, this would be a good knife to start with.

I bought this set based on consumer reports' ratings of knives. I also own a J.A. Henkels 5-star Santoku knife. The wusthof knives are great, don't get me wrong, but the Henckel 5-star knives are sharper. Also the handle on the chef's knife is somewhat small for my liking.

This is a knife set on steroids. Any serious chef needs this in their kitchen. After buying several cheap sets at Kmart and Wallmart I needed something better. This was definately it!!!

My Father has used his Wusthof knives for over 30 years and they are still in perfect condition. I couln't imagine getting another brand of knives. They are the best by far.

I was a little surprised with this set. Don't get me wrong, you should buy it, but the edge lacked a little of the visual refinement of the rest of the line. Also, the block of wood shipped with the knives is made of pine, or some other very soft wood. It would be nice if it was a Maple match to the block that shipped with the 15 piece set. This is a very good set, but it could use a little help upon arrival with a very fine whetstone, and a proper hardwood block. If you don't mind 2 minutes per blade with an ultra fine stone, this set compares well with the best of the two big homegrown German brands. Don't get me wrong, this set is far above any stamped steel set (even the stamped offerings from the big German brands). Buy it and enjoy!

I have had these knives for about 6 months now and could not be happier. They have excellent balance and feel. A major improvement to the stamped knives that comes with the Calphalon 15 piece set. The wood storage tray that comes with the knives is not very nice (light pine with no finish), but I don't use it anyway.

I own the little 5" chef knife and contend that no good kitchen should bewithout one!My son owns the big 8 piece set of Emeril/Wusthoff knives and they are identical in workmanship with my 5 " one.My"downgrading to "only" 4 stars is due to the lack of a metal ferulewhere the blade meets the handle( this would offset the lack of a bolster that comes only with forged knivesat premium prices. the Emerils do have full tangs rhrough the handle andwill survive manyyears of constant use.Higher prices notwithstanding, forged knives are not necessarily an absolute need in a home kitchen( my 8" Forschner(of Swiss army knives fame is not forged but has survived 30 years of daily use, losing only 3/8 inch of height due to my prequent sharpening on a special 180 grit silicon carbide High speedwheel.I've sharpened thousands of knives proffessionaly and suggest you buy the emeril set plus the little5 inch chef knifeand use thedifference to buy one ofthe CHef choice electric sharpeners.At Amazon's prices, you'llput enjoyement back into your kitchen cutting!and be safer too as even slightly dulled knives are hazardous to your fingers!Note that the steel is German Solingen though the knives are made in China and ifthey'renot as well polished as their Grand Prix brethren, look at the prices! Performance iswhat counts ultimately andthe Emerils deiver that perfectly and they're pretty as a picture too!

wusthof's gourmet line including the emerilware series is one of the best value's on the cutlery market today.. i own this one plus the gourmet santuko and matching asian paring knife in addition to my normal block set and having nothing but praise for these knives.. they are sharp as a razor, keep their edge well and balance well in your hand.. and you can see the quality in the steel, perfect grain throughout without any flaws.. what else can you ask for in a knife.. what lack the sophistication and a bit of balance to the forged series' they make up for in value and function.. perfect for the home chef.. can't recommend them enough

If there's one item most of us can't get along without in the kitchen it's a paring knife. It's a simple tool but necessary.

Pluses for this knife are the three inch blade - longer and it may not be manageable and the non-slip handle. Show me the person who can pare vegetables and fruit and keep their hands dry, thus an easy to grip handle that won't slide is a good safety precaution.

Having been a Sabatier fan all my life, I was a little skeptical when I saw some of my chefs using these Japanese knives, but having handled them I decided to try one at home. I love this knife. It is beautifully balanced and takes an edge easily. I use it all the time and will get around to getting some larger ones when I can afford them! Right now, this is my all purpose knife for all veg prep and sundry general slicing and paring. It is no good for chopping, though they make plenty that are. Highly recommended.

Note that this set is from the "Silver Point" collection. It is NOT the standard forged Wusthof knife. However, it is stamped from the same high-quality steel. The knives feel very light as a result, and they are very, very thin. But they do keep a great edge, and slice through steak effortlessly. My old steak-knives were totally shot and I was having some people over for a rib-roast, so I needed to get a new set of knives cheap. This set more than fit the bill. While these knives are far too lightweight for serious cooking tasks, they are more than up to slicing your prime-rib. I am sure that they will not have the tremendous longevity of the "Grown up" Wusthof knives, but for the price it's hard to go wrong. My only complaint is that they are so light, they feel insubstantial compared to my flatware.

The great feel of these knives is a world apart from average utensils. These are superior to any I have found in any of the finest steak houses. That list would include Del Frisco's, Smith and Wolensky, Morton's and the best independent houses. I am considering bringing my own cutlery in the future to avoid using those serrated abusers of beef in the future. The feel and lack of serration on this knife is what makes it so superior. While not forged like its more expensive siblings in the Wusthof line, it is still up to the task of slicing fine beef. When you consider that the forged versions cost $120 more, and realize that the cost difference is equal to several fine steak meals, perhaps you will make the same choice I did. :)

After purchasing many Wusthof GrandPrix knives, and liking the idea of having matching steak knives, I was a bit hesitant to shell out so much for the steak knives which cost roughly thirty bones a piece. At the price that this set is selling for, I thought that it was a cheap investment to at least find out if these were any good. SilverPoint knives have the same handle as the Grand Prix knives, but are not forged, and are much lighter.
All my fears were abated after receiving, and then using these knives. They work great! I should also say that if I didn't tell people that these were the cheap version of the Grand Prix knives, they would never know.
I can't really think of any reason to not buy these steak knives if you want to match them to your Grand Prix knives, or if you just like how they look. They work great, look great, and have a great price. Buy them before Amazon gets greedy and ups the price like they have on so many other items that become popular.