I prefer the eight-inch knife over a ten for weight reasons and the wide series gives lots of knuckle-slide area for repeated chopping tasks. I've owned Wusthof-Trident knives since before graduating from culinary school over ten years ago. In fact, I still own all but one that I still use daily (One was stolen). The knives hold an edge better than any other I've used (and I've tried 98% of what's out there), stand up to continuous use and are comfortable enough to use all day long. You'll never be sorry owning Wusthof-Trident knives.
I have a good collection of high-end knives dating from 10-15 years ago, and in my opinion, this is one of the best 8" cook's knives on the market. I prefer the extra width and heft of the 4584/20's wider blade over the narrower and lighter 4582/20 model. This knife has good heft and the handle is very comfortable and I prefer this handle over the Grand Prix's Also, because of the extra width of this knife, the edge is very thin, and that makes the blade feel very sharp when cutting vegetables.
There are knives on the market today with fancier steels, such as VG-10 on the Kershaws and "Trizor 10X" on the Chef's Choice. I have not tried these other fancy knives, and I am even comfortable in believing their claims that these new steel formulations will hold an edge much better. The fancy steels have a Rockwell-C hardness of 59-60, compared to the Wusthof's 56, but when it comes to balance, feel, and just plain old cutting performance, I doubt the Kershaws and the Chef's Choice knives can beat this Wusthof wide blade 4584/20.
As for this knife's edge-holding ability, I do pamper my knives and I don't dump them in the sink or dishwasher. I am careful with using knives on only wooden cutting boards. As such, my knives stay very sharp for a long time. A few seconds of touching up on the steel once every couple of weeks is all that's required to keep it ultra razor sharp.
Maybe the VG-10 and Trizor 10x steel knives don't need to be touched up once every couple of weeks to stay sharp? Somehow, I doubt that.
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I purchased the Wusthof Classic 8 Inch cooks knife based on the manufactuers reputation for the highest quality products. This knife did not disappoint! First of all the balance is perfect,and the grip is very comfortable. After using it for 7 months now, the blade remains razor sharp. I have used it for a number of cooking related chores and it has become the one knife that I use for almost every job, from chopping, to slicing, to carving meats. The only care that is required is to use a steel to maintain the edge. I highly recommend this knife!
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This knife is the real deal. I purchased mine at a knife store. It was recommended very highly by the shopkeeper who was an avid knife enthusiast and cook. He told me it was his favorite and as soon as I held it, it quickly became mine. I previously own Henckels 5-star which are also very nice, but his knife surpasses the Henckels in quality, weight, and balance. The extra wide blade is the kicker, it really allows for some some serious slicing and rocking of the blade without busting my knuckles. The downside to this however, is that it won't fit in my knife block, as others have mentioned.
Talk about sharp... Sure, every quality knife is very sharp when they are brand new, but this thing?! I was playing around slicing an orange so thin you could see right through each slice. I mean, this thing was cutting the atoms in half! Also, I really like the angle of the edge. At the top, it is thick and manly, and then it tapers down to a razor edge, seriously. Handle is comfortable for me. I am a big guy. I must say, this knife might be a little too big for a very small person, it really depends on your preference. This knife will definitely be in my collection forever.
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A year and a half later and it's still a dream to use. Still sharp, everyday use. It's the only knife I use. I cook every meal with fresh veggies and fruit and it just keeps going. Still makes me want to keep chopping and has kept me eating healthier because of it. Can say enough about the quality and versatility of this knife.
6-month update--Still razor sharp, still the best knife I've ever used. It's still a pleasure every time I use it, which is every day for just about everything. It does it all, and it does it well. Fingers fit so well on it. I feel much safer than any previous knife. It's a joy to use and still makes me want to chop more veggies and more herbs.
Incredibly sharp, incredibly balanced, incredibly smooth surface feel, incredibly weighted, incredibly smooth rocking action/blade taper. Fits my hand so well around the smooth bolster. The extra width is so much nicer for keeping the fingers out of the way. The heft makes the job that much easier. Smooth as silk rocking motion. Yes, the cutting board required clean-up after use. I'm replacing my wife. This is so much nicer than the Henckel's chef's knife I've used in the past. I do hope and expect it to hold an edge as long as the Henckels. In all other respects of the handle and bolter feel and rocking motion, this thing leaves the Henckels kicking its can down the block. Not even close. The bolster and spine are smoother and shaped for a better grip angle. The handle shorter in transition with the perfect taper for a comfortable grip. It leads you into a proper pinch grip whereas the Henckels pulls you back onto the handle and makes the pinch awkward, unsafe, and even painful along the spine. The Wide version here is the proper depth that all chef's knives should be, about 1/2" taller than my previous chef's knife. Cut a carrot so thin you can see the logo, over and over again. So glad I spent the money, and the extra on the wide. You won't be able to pry this thing out of my hand. So stoked with an awesome new Boos board, a new Wusthof GP paring knife, and this Chef's knife. Wish I would have done it sooner. I would have been eating healthier more often and enjoying the process.
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This is my second ceramic knife I have owned. Previous owner of a Kyocera but I unfortunately lost it during our move.
