Wusthof Gourmet 6-Inch Cook's Knife

I am posting this review in response to another customer who rated the knife 2 stars simply because it was "stamped." FYI, stamped means that a blade was basically cut/"stamped out" of a large sheet of metal, then ground and sharpened. Common sense dictates that not every stamped knife is equal. Also, that a knife is "fully forged" does not automatically qualify it for a superior rating. It is true that the best knives in the world are hand forged by master blade smiths, then sharpened by craftsmen trained to do nothing else(these knives cost hundreds and sometimes thousands of dollars). Such knives are the best because they were made with meticulous attention to detail and with masterful skill that cannot be replicated easily in a mass production scenario. As an aside, though this is my personal preference, I have an extreme aversion against fully bolstered heels on a chef's or cooks knife(exceptions could be applied to boning knives, since it could serve to protect your hand...but there are other ways to do that). Not only do they limit the functionality of the heel, they are extremely bothersome for re-sharpening. For this reason alone, I would rather own the "stamped" Wusthof gourmet line of knives instead of the fully forged classic line(not to be confused with the classic ikon line, which is an even more expensive Wusthof line and by all indications an excellent set of knives). Anyway, my point is that a fully forged knife isn't always better in every way. There are several very good affordable options including the A.G. Russell non-forged knives(AUS8A steel, an excellent choice, takes and holds a wicked edge!), and the Forschner/Victorinox line of knives. These would beat out many fully forged knives in function and cost!

Regardless of the origin and manufacturing process, the qualities of a knife are determined by the following: the steel/alloy, the treatments performed on the steel(heat treatment, quenching, etc), the grind, and finally the cosmetic elements(finish, handle material and design, balance, ergonomics, etc).

If I am not mistaken, the steel used in this budget "gourmet" line of Wusthof knives is the same as the steel used in their higher end knives, X50crMoV15. From my experience with a couple of knives in this line which I have purchased, the edge retention is good, and when re-sharpening, I was able to put an adequately sharp, "shaving sharp" edge. I have had some people consider this edge to be "scary sharp." In summary, though there are many, indeed a plethora of inexpensive stamped and some "fully forged" knives available at a lower price point, this knife is not a rip-off. I would think of it as a knife that is almost as good as the higher end Wusthof knives which cost more than triple. In that light, this is almost a bargain.

Very good reviews by the previous two writer, which I agree. All in all, it is a good buy and the knife is good enough for me and will be for most kitchen creatures.

Buy Wusthof Gourmet 6-Inch Cook's Knife Now

Wusthof built their reputation on high quality kitchen knives with forged stainless steel blades and those knives are among the best in the world.

This knife, however, is not one of those knives. This knife, from Wusthof's "Gourmet" line, has a less expensive, and inferior, stamped blade similar to what's available from other manufacturers for a fraction of the price.

The reason the best chef's knives have a forged blade is partly because the forging process improves the microstructure of the metal, even with the same alloy but it's also partly because the shape of the resulting blade can be better controlled. This means tha forged chef's knives can be thicker along the back to provide the perfect stiffness for the rapid chopping and slicing actions used for food preparation while retaining a thin, sharp edge. A stamped blade is made from metal sheets with a uniform thickeness, and so can't achieve this perfect shape.

Fortunately, Wusthof does also continue to make the high quality knives on which they built their reputation. If that is what you are looking for a Wusthof knife that will provide a lifetime of pleasurable use you will want to take a look at the Wüsthof Classic 6-Inch Cook's Knife instead.

Read Best Reviews of Wusthof Gourmet 6-Inch Cook's Knife Here

While this is a great knife, it was not at all what I was expecting. I have been buying Wusthof knives for my parents as gifts for years, but I procrastinated this year and instead going to my normal store, I bought the knife here online. Regrettably, I did not read the reviews beforehand to figure out that this is the lesser Gourmet line of Wusthof's knives.

The knife is fine, and my mother who does not care about name brands was grateful as always. My only complaint is that the picture was misleading.

I was expecting my normal Wusthof and was disappointed by the packaging and the "stamp" that was printed on the handle (instead of the normal "W" sticker). Alas, shame on me for not paying better attention. But Warren, you were right. I should have gone for the Classic line.

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