The right knife
When looking for the right knife, choosing the right kind of edge is particularly important - do you want a long or a short blade, straight or curved, rigid or flexible?
At WÜSTHOF you will find the right knife for every purpose.
Our little knife guide will tell you which knives to use and when.
Turning or peeling knife
Turning or peeling knife
This handy little knife with a short, beak-like/sabre-shaped blade is ideal for peeling and cleaning fruit and vegetables. The special blade shape means that the skin can be removed in a thin layer from the fruit - leaving behind the beneficial vitamins just under the skin.
Looks Small, handy knife Short, curved blade, approx. 7cm Smooth edge Uses
Peeling and cleaning fruit, vegetables, potatoes etc. Scooping out and decorating fruit and vegetables Paring knife
Cutting up apples, slicing carrots and peppers, chopping cucumber to use as decorations - the paring knife will do all of this cleanly and easily. This knife with a short blade ensures a safe hold.
Looks Small, handy knife Short, straight blade, approx. 8 cm Smooth edge Uses
Finely chopping, cleaning, decorating fruit and vegetables etc. Pointed paring knife
Pointed paring knife
This slender knife is great for finely chopping onions, herbs and other vegetables. The narrow blade also makes this knife ideal for studding meat with garlic or bacon.
Looks Small, versatile knife Narrow, straight blade, 9 to 12 cm Smooth edge Pointed in the middle Uses
Finely chopping vegetables and herbs Coring fruit Studding meat Tomato knife
The specialist for tough skin - such as tomatoes. The finely serrated edge easily cuts through the tough skin of tomatoes and cuts the flesh of the fruit into thin slices or mouth-sized pieces. Also suitable for cutting aubergines, pods or fruits such as plums, peaches or nectarines - as well as for use in a bar for making perfect cocktail decorations.
Looks Handy specialist knife Narrow blade, 14 cm Fine serrated edge Forked tip for picking up the slices that have been cut Uses
Chopping tomatoes and similar foods with a tough or firm skin Decorating knife
A special kind of blade. The crinkled serrated edge over the entire length of the blade makes it easy to cut vegetables decoratively. You can even use it to cut butter into attractive portions.
Looks Small specialist knife Straight blade, approx. 11 cm Serrated edge along the entire length of the blade Uses
Chopping / decorating vegetables Cutting butter into portions Steak knife
The smooth edge on this medium-sized knife cuts through meat easily and cleanly. This makes the knife perfect for serving meat at the table and for cutting steaks.
Looks Medium-sized, slender knife Straight blade, approx. 12 cm Smooth edge Uses
Cutting steaks Serving meat at the table Sausage knife
This medium-sized serrated knife can be used to cut many types of food with a hard or firm skin - such as fruit and vegetables, cured sausage, bread rolls or cheese.
Looks Medium-sized knife Straight blade, 14 cm Serrated edge Uses
Chopping fruit and vegetables with a firm skin Cutting cured sausage, bread rolls and cheese Boning knife
This knife is ideal for removing bones and skin from meat and poultry or trimming sinews and fat. The slender, slightly curved blade makes it easy to follow the length of the bone. The pronounced bolster offers excellent protection, preventing the hand from slipping down the blade; the large handle makes it easier to put power into the cut.
Looks Medium-sized specialist knife Straight, slender blade, 10-16 cm Smooth edge Pronounced bolster Uses
De-boning Removing fat and sinews Removing skin from meat and poultry Fillet knife
This knife is outstanding thanks to its thin, flexible blade, making it possible to cut/fillet very precisely. This specialist knife is therefore best suited to filleting fish and meat. Using this knife, the fibres you cut through are separated extremely cleanly.
Looks Medium-sized specialist knife Straight, thin, flexible blade, 16-20 cm Smooth edge Uses
Filleting meat and fish Filleting oranges, grapefruit Bread knife
This knife can do more than cut hard or soft bread. The robust serrated edge along the length of the blade can cope with any crust - crispy roasts can also be cut precisely. Large fruits with a firm skin can also be chopped with precision using this knife.
Looks Large knife Blade curving slightly upwards, 20 to 26 cm Fine serrated edge Uses
Cutting bread and baguette Cutting crispy roasts Chopping up large fruits with a firm skin, e.g. pineapple Carving knife
Roasts, ham or poultry - raw or cooked - the carving knife will cut and serve them all without any problem. This firm, not too heavy knife with a slender blade works perfectly alongside the carving fork.
Looks Medium to large versatile knife Long, straight blade, 16 to 26 cm Smooth edge Uses
Serving roasts, ham or poultry Chopping large fruits with a soft skin Cook's knife
The cook's knife - an all-rounder in the kitchen! With it's traditional blade shape, it is one of the most frequently used types of knife. The long, wide, curving blade makes it possible to use a professional dicing technique. It can also be used to chop and slice, flatten, shape and pick foods up. The robust spine of the knife can even be used to crack nuts or shellfish.
Looks Large, versatile knife Slightly curved, long, wide blade, 12 to 36 cm Smooth edge Uses
Dicing, chopping and cutting various kinds of food Shaping and flattening Picking food up Cracking nuts or shellfish Santoku cook's knife
Santoku cook's knife
The Santoku ("Knife with three virtues" in English) is a blade shape originating in Asia. The wide blade and particularly sharp edge make it especially suitable for preparing sushi and sashimi - but it's also ideal for the finest cutting tasks in the kitchen. In contrast to the European cook's knife, the blade is wider, thinner and not as pointed. The wide blade extends well below the handle and therefore ensures sufficient space between your fingers and the cutting board.
The hollows in the blade produce air pockets, preventing thin and soft slices from sticking to the blade.
Looks Large, versatile knife Long, straight, wide blade, 14 to 17 cm Smooth, extra thin edge Uses
Cutting meat, fish and vegetables Extremely fine slices Picking food up Salmon slicer
The clue to what this knife is used for is in the name: The particularly long and flexible blade makes it easy to cut salmon in wafer-thin slices. This knife is also excellent for cutting fine slices from a whole ham.
Looks Long, medium-sized specialist knife Long, slender blade, 32 cm Smooth edge
A versatile kitchen aid, which can be used to smooth cream and icing and for spreading dough. The spatula, which is available in many different variants, can also be used for loosening and turnover over pancakes.
Looks Long, flexible blade Various lengths and widths Uses
Smoothing and spreading cream, dough and icing. Turning over pancakes. Straight meat fork / slicing fork
Straight meat fork / slicing fork
The other half of the carving set. The long, cone-shaped tines sink deep into the meat and maintain a firm hold on the roast or ham as you slice it. Blood or juice will not leak out.
Looks Stable, specialist fork, 16 to 20 cm Two long, spiked tines Uses
To hold roasts, ham or poultry in place as it is carved. Sharpening steel
Even the sharpest knives lose their sharpness with use. With a WÜSTHOF Sharpening steel, your knives will remain fit for daily use.
Here we'll show you how.
Looks Long, slender, round or oval rod, 18 to 26 cm. Oblong textured / grooved surface (hard chromium plated) Uses
For easy sharpening For correcting the cut The honing steel should always be longer than the knife you are sharpening Diamond sharpening steel
Diamond sharpening steel
Really blunt knives need a sharpener. On the diamond sharpening steel, the surface features two million fine grains from industrial diamonds. Their hardness enables knives to be sharpened effectively. In contrast to the honing steel, the cutting edge is not just restored, it is ground down. This device will make your knives sharp again.
Looks Long, oval rod, 23 to 26 cm. Surfaced coated with industrial diamonds Uses
For easy and thorough sharpening To grind away material from the cutting edge Ceramic sharpener
The ceramic sharpener has the same function as the diamond sharpener. The material used to make ceramic sharpeners is, however, very brittle and therefore sensitive to shocks. The absolute hardness is very slightly below that of the diamond sharpeners. The sharpening result is somewhat finer than with the diamond sharpener.
Looks Long, oval rod, 26 cm. Various surface grits available Uses
For particularly fine and thorough sharpening To grind away material from the cutting edge