Wüsthof Precision Chef's Knife
Williams-Sonoma worked closely with legendary German knife-maker Wüsthof to bring you kitchen knives like no other. The flowing, dynamic lines of our innovative Wüsthof Precision collection give the knives a bold, contemporary look, while the seamless transition from handle to bolster to blade results in maximum comfort during use. High-carbon stainless-steel blades and a double-bolster design deliver professional-level performance and satisfying heft.
- The wide, sharp blade of this chef’s knife is perfect for chopping, mincing, dicing and more.
- Double-bolster design provides exceptional balance.
- Bolster’s smooth transition from handle to blade allows for an unlimited variety of cutting grips.
- Blade is precision forged from a single piece of sturdy high-carbon steel that resists stains and corrosion.
- Wüsthof’s Precision Edge Technology (PEtec) creates a remarkably sharp cutting edge with superior edge retention.
- Slightly oversized blade design provides plenty of power for fast, efficient cutting.
- Beautifully contoured, ergonomic handle is made of a durable, moisture-resistant synthetic.
- In its seventh-generation of family ownership, Wüsthof has been making some of the finest kitchen cutlery in the world since 1814.
- 6”-long blade.
- 8”-long blade.
- Made in Germany.
- A Williams-Sonoma exclusive.
- Use & Care
- Always use caution when handling sharp objects.
- Avoid cutting on hard surfaces such as stone, metal or glass.
- It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.
- Hand-wash with warm water and a mild detergent. Rinse and dry immediately.
- Maintain the knife's cutting edge by regularly using a honing steel.
- Sharpen as needed. With regular use and honing, your knife should not need sharpening more than once or twice a year.
- Sharpen knife at home using a whetstone or knife sharpener, or have it sharpened by a professional.
- Store knife in a safe place to protect its edge and prevent injury.
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