Wüsthof Classic Hollow-Edge Chef's Knife
Easy, hassle-free returns online and in-store for eligible items.Learn More
Use this professional-quality German knife for chopping vegetables as well as cubing and slicing meats, poultry and fish. Indentations on its high-carbon-steel blade prevent foods from adhering. A full tang, riveted to the handle, ensures peerless balance and control.
- Knife is precision forged from a single piece of sturdy high-carbon steel that resists stains and corrosion.
- Wüsthof's Precision Edge Technology (PEtec) ensures a 20% sharper blade with twice the edge retention.
- Blade has hollow-edge depressions to reduce friction and minimize sticking.
- Full tang is triple riveted to the handle for exceptional durability and control.
- Durable polymer handle is contoured for a comfortable grip.
- Dimensions & More Info
- 6"-long blade.
- 4 1/2"-long handle.
- 5.5 oz.
- Made in Germany.
- 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.
UPS can deliver most in-stock items within 3–5 business days. UPS is unable to deliver to P.O. boxes.
The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.
Next Day Delivery
For an additional charge of $26 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.
Orders received by 9:00 p.m. ET Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.
At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners and knife storage), please contact us at 888.922.4108 to initiate the return.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.
Made to Order and Final Sale Furniture items are non-returnable and cannot be cancelled once the order is placed.
For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.
- Gift with Purchase
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Rated 1 out of 5 by smarbe2 from Wash Very Gingerly to Save Finish A good friend, who is a professional chef was so impressed with a BBQ I hosted he gave me a gift card to replace my old carbon steel chef's knife. With his suggestion and much research I went with the Wüsthof Classic Hollow-Edge 8” Chef's Knife. I purchased this at Williams and Sonoma in Tampa at the International Mall. This was my first purchase there, the store and the staff were excellent. I shopped at the mall because I wanted to feel the balance of the knife. The feel and aesthetics of the knife were perfect! I purchase a plastic Williams and Sonoma blade protector too. The first meal I prepared was a roasted cauliflower dish, as suggested I immediately hand washed the knife and then dried with a paper towel parallel to the edge. After drying I was heartbroken to see a simple paper towel had ruined the finish of my blade! The blade is polished perpendicular to the edge and the only way to safely clean and dry the blade is to go parallel to the edge very disappointed. I hope I can return this weekend for a refund. Because I was impressed with the look and finish of the blade. I love the handle, balance and edge, but the finish was disappointing. I ordered the Wüsthof Classic Hollow-Edge 6” Chef's Knife and 3 ½” paring knife online with a discount before I washed the 8” knife. Don't even know if I will open them or just return very disappointed.Date published: 2017-05-31Rated 5 out of 5 by surfergirl12 from Great Knife This knife is Awesome! I just received mine. I ordered the 8 inch which I prefer. The blade is super sharp out of box. The handle is comfy, but the knife itself is kind of heavy for my preference. I enjoy my Grand Prix II Santoku knife more for the weight. Over all this is a great knife and I think the quality is more than suitable for most peopleDate published: 2014-04-12Rated 5 out of 5 by tcriggs from Perfection I have loved my Wusthof classic knives for decades, and did not think I needed a new chef's knife, but the combination of sharpness and balance on this 8" knife blew me away. It represents a new level of excellence. The hollow indentations do seem to help stop food from adhering to the sides, too.Date published: 2012-11-28