Wusthof Gourmet Utility Knife : Utility knives
serve a wide range of culinary purposes. Use the 6"
size for slicing hard processed meats such as salami,
for spreading sandwich fillings and trimming crusts, or
for cutting the rind from cantaloupes and honeydew
melons. The 4.5" size is perfect for slicing
onions, portabella mushrooms, and lengthwise slabs of
zucchini and yellow squash for grilling. About Wusthof
Gourmet: A precision-stamped blade of high-carbon
stainless steel that sharpens easily and holds its edge.
Compression rivets securely attach the high-impact
handles to the full tang for superior balance and
maneuverability. Dishwasher safe, but hand washing is
recommended. Made in Solingen, Germany.
This knife came exceptionally sharp from the factory and has already mastered many cuttung tasks in our kitchen from removing excess fats from uncooked meat to neatly making thin slices of tomato. I wonder how long it will perform at this level before it needs a "touch-up" sharpening? It's a great little knife and i highly recommend it! It comes with its own little sheath for safe storage among other knives in the drawer.
Pros: Easy to Clean/Wash, balanced, Value for Money, quality, Riveted, easy to use, construction, Performs Well, easy to store, durability, Functional/Useful
We have about 12 Wusthof knives. We've only had one problem with any of them, and that was a chip on the handle. They replaced the knife with no problems or questions.
Highly recommended.
Pros: Appearance/ Design /Style, balanced, construction, durability, Easy to Clean/Wash, easy to store, easy to use, Ergonomic handle, Forged, Full tang, Functional/Useful, Long-lasting, Material, multi-purpose, Performs Well, quality, Riveted, size, Value for Money, Warranty, Weight
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Review 4 for Wusthof Gourmet Utility Knife
Overall rating
3/ 5
Would rather spend more for Classic
PostedJanuary 29, 2010
SympatheticEar
fromCupertino, CA
The Gourmet line of the Wusthof line is much thinner than the Classic line. The advantage of that is the thin slicing ability, the disadvantage is in cutting dense things like jicama, horseradish, hard cheeses. Then it becomes flimsy and although I have not broken one of these knives, I can see it happening in the future. I have had knives in the classic line for over 20 years and have thought they were the best of any knife I've used. I was trying to get a bargain by buying this knife, but I wouldn't buy it again.