Wüsthof has been crafting knives in Solingen, Germany—the "City of Blades"—since 1814. For over 200 years and seven generations, the Wüsthof family has maintained an unwavering commitment to quality, precision, and durability.
The Classic line represents Wüsthof's flagship series, combining traditional German craftsmanship with modern precision forging techniques. Each knife is forged from a single piece of high-carbon steel, ensuring perfect balance, durability, and performance.
Professional chefs worldwide choose Wüsthof because they know these knives will perform consistently for decades. The Classic chef's knife is the workhorse of professional kitchens and home kitchens alike—a tool that becomes an extension of your hand.
Wüsthof uses a process called "Precision Edge Technology" (PEtec) that creates a blade with a 14-degree edge angle on each side. This precise angle provides the perfect balance between sharpness and durability. The blade is forged from a single piece of high-carbon stainless steel, ensuring there are no weak points or seams.
The full tang extends through the handle, providing perfect balance and ensuring the knife will never separate from the handle. This construction method has been refined over two centuries, creating knives that can last generations with proper care.
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Wüsthof uses X50CrMoV15 steel—a high-carbon stainless steel that provides excellent edge retention, corrosion resistance, and ease of sharpening. This is the same steel used in professional kitchen knives worldwide.
The blade is forged from a single piece of steel, with the tang extending fully through the handle. This construction ensures perfect balance, structural integrity, and eliminates any possibility of the blade separating from the handle.
Wüsthof offers a limited lifetime warranty against defects in materials and workmanship. In practice, these knives rarely have defects—they're built to last.
The beauty of a quality knife is that it can be sharpened indefinitely. With proper care and regular sharpening (or professional sharpening), a Wüsthof knife will last generations. The steel is designed to be sharpened, not replaced.
Hand wash and dry immediately. Use a honing steel regularly to maintain the edge. Have it professionally sharpened once or twice a year, or learn to sharpen it yourself. Store in a knife block or on a magnetic strip—never in a drawer where it can be damaged.
At $150-200, a Wüsthof Classic chef's knife costs more than cheap knives ($20-50), but over a lifetime:
Plus, the Wüsthof performs better, feels better, and will likely last another 20+ years.
Join professional chefs who trust Wüsthof for quality.
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