Passion – Diligence – Perfection

WÜSTHOF is recognised worldwide as a specialist in outstanding knives. Ambitious home cooks and professional chefs appreciate the first-class quality of forged WÜSTHOF knives. Our high-quality products have stood the test of time over more than 200 years.

We are immensely proud of this reputation, but it also means we have a responsibility towards our customers and employees,as well as to society and the environment.

The Trident – the symbol of our company philosophy

These are three values to which we are particularly committed. They form the basis for the manufacture of our products and pro-vide the overall concept for our company. The WÜSTHOF brand is synonymous with exceptional quality and long-lasting products.

The Trident – the symbol of our company philosophy

A family business since 1814

Viola Wüsthof andHarald Wüsthof

before 1895 1895 1951 1967 1998 2006

The first company records for WÜSTHOF go back to the year 1814. It was in that year that Abraham Wüsthof founded his „factory for fine steel wares“, now known as the Dreizackwerk, in a small grinding workshop called a „Kotten“. It has been managed as a family business ever since. Today, WÜSTHOF produces its knives in three high-output, ultra-modern production facilities in Solingen. Quality – Made in Germany.WÜSTHOF sells its products in more than 80 countries worldwide.

Since it was first established, WÜSTHOF has developed from a small grinding workshop („Kotten“) into a modern global enterprise. The „Dreizackwerk“ currently managed in the

seventh generation by Harald Wüsthof and ViolaWüsthof is one of the leading knife factories inthe world. Today‘s experts enjoy innovating withthe benefit of more than 200 years of experience in producing knives.

PassionKnives have been our passion for 200 years. We invest more than just raw materials in them. The success of WÜSTHOF is down to its people. A management team and around 350 employ- ees ensure we produce high-quality products. They all work together to improve still further on our excellence. Our aim is to pass on our passion for knives to the people for whom they are made.

DiligenceManufacturing products with a consistently outstanding level of quality and long life cycles is of paramount importance to us. This begins with the high-quality original material we use for our knives: chromium-molybdenum-vana-dium steel. This provides the basis for the most

important feature of a knife – its sharpness. We consciously follow the design maxim, „form follows function“. The results are clear to see – „Just feel it“.

PerfectionMore than 40 processes are involved in making our knives. Ultra-modern technology comes to-gether with human expertise to form a successful combination. WÜSTHOF employees and engineers work closely together, developing customised new machinery and intelligent production systems. In this way, we can produce knives with a high level of automation and the utmost perfection. The very latest quality control procedures and strict quality checks throughout the entire production process guarantee a consistently outstanding level of quality.

The WÜSTHOF Philosophy

Forged traditionThe most popular forged knife in the WÜSTHOF range – a classic design with steel rivets and the characteristic red Trident on the black handle.

CLASSIC – the knife range with a vast selection of models. Perfect workmanship in a traditional, timeless look.

Asian knives are becoming increasingly popular. WÜSTHOF has various styles to choose from.

Forged perfectionThe distinctive double bolster and triple-riveted handles are what make CLASSIC IKON knives so intriguing. Genuine masterpieces for your kitchen.

Design, ergonomics and proven quality. The perfect combination for enjoyable cutting.

Fast and safe sharpening, keeping a firm grip on everything. With a WÜSTHOF knife sharpener.

Forged luxuryTrue highlights in every kitchen – knives with a double bolster and exclusive handles. Available in crème white colour or African blackwood with individual grain.

A luxury, elegant design combined with the ideal ergonomics and perfect quality of a WÜSTHOF forged knife.

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Store your knives safely and stylishly; in our thermo beech magnet block, for example.

Forged functionalityThe full tang of the forged knife fits securely in the easy-maintenance, non-slip handle featuring a shiny trident logo.

GRAND PRIX II – the modern knife range off ering a unique combination of form and function.

High-quality kitchen and household scissors are also part of our range.

The forged cook’s knife –

The blade spine On a high-quality knife, the spine is carefully ground and beautifully smooth (technically known as ”deburred“).

The blade surface The blade is forged from a single piece of steel. The high-quality chromium-molybdenum-vanadium steel is hardened to 58° Rockwell during the production process. This makes our knives sharp, long-lasting and easy to sharpen.

The cutting edgeThis enables clean and precise cuts. The outstanding sharpness and edge retention of WÜSTHOF knives is the result of the special PEtec sharpening process.

The etchingThis provides proof of the knife‘s origin and includes, as well as our logo and place of origin (Made in Germany/Solingen), the product number and name of the range.

its qualities in detail:

The rivetsStainless steel rivets permanently secure the handles to the tang.

The heel of the handleShaped so that the knife can always be handled safely.

The bolsterThe thicker integral section between the blade and the handle is a typical feature of the forged knife. Thanks to its weight, the knife is perfectly balanced in the hand.

The finger guardProtects the fingers from sliding down the blade.

The tangThe handles are attached to this extension of the blade known as the tang.The handles can be made from various diff erent materials.

the most versatile tool in the kitchen:

The blade surfaceFor shaping, flattening and transporting.

The tipFor dicing and finely chopping vegetables.

The mid sectionFor dicing, chopping and cutting.

The cook’s knife –

Many WÜSTHOF knives have been given the NSF certification. NSF is a major US seal of hygiene and quality.

PEtec – the new WÜSTHOF technology off ering superior sharpness! To make something that is already good even better – that is the challenge we set ourselves. Our engineers have developed a new sharpening technique. This ensures that our knives are even sharper than ever before and retain their sharpness for a long time.

The base of the bladeFor cutting through and chopping with power.

The blade spineFor chopping small bones and cracking open shellfish.

For private and professional kitchensGOURMET – the versatile and attractive range for home cooks and professional chefs.

The chefs‘ range includes knives, accessories and storage solutions.

The quality of WÜSTHOF knives is appreciated by famous chefs worldwide. The German national team of chefs are among those who achieve success using our knives.

WÜSTHOF provides equipment for the professionals – from the trainee set to the complete chef‘s case.

The PRO series with special knives for the restaurant/catering trade.

The perfect entry-level rangeSILVERPOINT – the entry-level range of knives, focussing on design and quality right from the start.

Practical kitchen gadgets complete the range and make your work easier.

Ideal for all the small cutting tasks in the kitchen. Five blade shapes with ergonomic handles in four fashionable colours will bring your kitchen to life.

Peeling knifeThis handy little knife is also known as a turning knife and is great for peeling and cleaning vegetables. The special blade shape makes it easy and quick to peel fruits and vegetables, such as apples and potatoes.

Paring knifeThis knife with a straight, narrow blade is a standard feature in every kitchen. It is particularly good for cutting onions, garlic or other vegetables.

Sausage knifeThe serrated edge makes this knife perfect not only for slicing tomatoes cleanly and finely – but it is also great for cutting aubergines, pods or soft fruits with a firm skin (e.g. pineapple, plums, peaches), as well as bread rolls and cured sausage.

The right knife for every cut

Cook’s knifeA perfectly balanced knife for dicing and chopping as well as cutting meat, fish, fruit and vegetables. An all-rounder in the kitchen.

Carving knife This knife with a long, slender blade cuts and serves roast joints of meat, ham or poultry – raw or cooked – in the portions required.

Bread knife with a precision double-serrated edgeThe bread knife with double-serrated edge cuts through crusts and roasts just as easily as through soft bread. The diff erence between this newly designed serrated edge and an ordinary serrated edge is immediately obvious.

Fillet knifeOur fillet knife comes in several diff erent versions: with straight or curved blade and with rigid or flexible blade surface. All fillet knives have one thing in common: their blades are very thin, allowing you to make particularly controlled and precise cuts.

Santoku The name „Santoku“ comes from the Japanese and means „three virtues“ (San = three, Toku = virtues). This name is very apt as it describes the suitability of the Santoku knife for chopping, slicing and dicing.

Chinese chef’s knifeThe Chinese chef’s knife is shaped like a cleaver but is suitable for finely slicing and chopping herbs and vegetables.

for chopping, slicing and dicing.

Chinese chef’s knife

Place the lower three fingers of your hand around the handle, with your middle finger on the bolster.

Hold the food with your free hand. Your fingertips should be pointing towards the inside of your hand. This means you can‘t injure yourself when cutting.

Clasp the blade left and right with your thumb and index finger.

Set the knife close up against your fingers so that the blade lightly touches the fingers when cutting.

In this way, you will be holding the knife safely in your hand and can guide the blade with precision.

Guide the knife with a rocking movement up and down so that the tip of the knife always stays on the cutting board. Use your thumb to move the food towards the blade.

The right way to hold your knife

The right way to cut

Blades with a straight cutting edge This is the most common edge. Knives with straight edges produce a very smooth and clean cut. Whether you are cutting something hard or soft, there is no tearing or ripping. Knives used for peeling also have a straight edge.

Blades with a serrated edgeKnives with a serrated edge are often known as „bread knives“ or „serrated knives“.The regular serrated edge „works“ cleanly and securely into food with a firm peel or hard crust.

Blades with a hollow edgeThe dimples in the blade produce air pockets when cutting. This ensures nothing sticks to it and makes it particularly easy to cut thin slices.

Types of blades

The right way to sharpenHoning or sharpening?That depends on whether your knife has just lost its sharpness due to constant use or whether it has become really blunt. Knives that have lost their sharpness can be sharpened using a honing steel. For blunt knives, use a sharpener. WÜSTHOF has the right tool for the job and will give you some important tips on how to use it.

Sharpening or honing steelsTo ensure that your knives stay beautifully sharp, use your honing steel regularly. If your knives get blunt, they can be sharpened again using a diamond or ceramic sharpening steel.

Knife sharpenersIf you would rather not use a steel, you can use a WÜSTHOF knife sharpener instead.

Sharpening stonesA particularly gentle and eff ective way of sharpening knives is to use a whetstone.WÜSTHOF whetstones consist of a high-quality combination of various abrasive grits. The stones are made from silicium carbide and high-quality corundum.

Sharpening tipWhen using a whetstone to sharpen, always keep the knife at exactly the right angle to the stone. The WÜSTHOF slider makes this easy to achieve.

Sharpening techniques using a honing or sharpening steel Hold the steel in one hand and the knife in the other hand. The knife should be above the steel.

Tilt the knife so that there is an angle of about 20° between the blade and the honing / sharpening steel.

Pull the blade in semi-circular movement over the steel, making sure you use the entire length of the steel. The base of the blade glides in an arch down to the tip of the blade.

Variant 1Honing steel at an angle away from the body.

Variant 2Honing steel vertically on a base.

Watch the WÜSTHOF sharpening video to see the right way to sharpen your knives – just click the QR code.

The right way to store your knivesDrawer insertsThe slots ensure the knives are always ready to hand and stored safely in place in the drawer.

Magnetic holdersMagnet holders are another good way to store knives. WÜSTHOF off ers various versions, all of which keep knives safely and ready to hand.

Traveler SetsPractical: always keep a high-quality knife with you when traveling and on holiday. Also includes scissors and a corkscrew. The set comes packed in a sturdy bag.

WÜSTHOF blade guards guarantee the safe storage of your knives in the kitchen or when travelling.

The right way to store your knives

WÜSTHOF off ers various versions,

Practical: always keep a high-quality knife with you when traveling and

Knife blockThe perfect place to store knives, scissors and a honing steel. Your knives are well protected and always close at hand.

ResponsibilityA sustainable way of operating is absolutely essential for future-oriented companies such as WÜSTHOF. Economy and ecology go hand in hand and guarantee the long-term success of our business.

The WÜSTHOF production facilities in Solingen are amongst the most modern in the world and guarantee environmentally-friendly production, with the eff icient use of energy and raw materials, the preservation of resources and reduction of wastewater and exhaust emissions.

At WÜSTHOF, top priority is given to our responsibility towards sustainability and protecting the environment. A central environmental management system manages all the environmentally relevant processes and at the same time raises awareness amongst employees and encourages them to open up as yet unused potential that makes sense both economically and ecologically.

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