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Wüsthof Classic Chef’s Knife
A favorite in professional kitchens, knives like this one are designed for chopping, dicing and slicing. The blade is made of a high-carbon steel alloy that holds a razor-sharp edge; it resists rust, stains, and corrosion. To ensure perfect balance, the knife has a full tang (a solid piece of steel extends from the knife tip to the end of the handle). The high-impact polypropylene handle is triple riveted to the blade.
- Always use caution when handling sharp objects.
- Hand wash with warm water and a mild detergent. Rinse and dry immediately.
- Regular use of the honing steel maintains cutting edge.
- Sharpen knives as needed. This can be done by a professional or at home, using a whetstone or a knife sharpener.
- Avoid cutting on hard surfaces such as stone, metal or glass.
- Store knives in a safe place to protect edge and prevent injury.
