Wusthof Knives Complete Lineup Comparison
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- čas přidán 3. 08. 2024
- Here is a look at Wusthof's complete lineup of knives.
www.cutleryandmore.com/wustho...
We will review the Wusthof Classic, Ikon series, Wusthof Culinar, Wusthof Grand Prix, Wusthof Gourmet, and Wusthof Pro series. Everything you need to know about every Wusthof is in this video. Founded in 1814, Wusthof has been crafting high-quality, forged cutlery in Solingen, Germany for over 200 years. We are proud to offer one of the world's largest selections of Wusthof, including several exclusive knife lines and sets.
You really helped me make a tough decision on getting Ikon Classic. Thank you!
Wusthof I just love! ❤️ I bought into the whole Japanese trend, sometimes spending 4x the price of Wusthof & at the end of the day Wusthof are perfectly laser sharp out of the box, easier to sharpen, don’t chip, better balance, better fit & finish & just have that Ferrari performance!
What a great review, it is great to have the complete range lineup comparison so that you can understand the difference between each series of knives and be able to make a informed decision on what knives you wish to purchase.
Thanks Neva. Just doing our best! Please drop us a line if you have any questions, Please check out the largest selection and best prices on Wusthof products.. bit.ly/wusthofcutlery
Beautifully presented review. Thank you.
Great vid
I use a 16cm classic cook knife as a petite.
It's easy to pinch past the bolster
Perfect presentation - clear, well spoken and excellent video quality and camera angles. The Classic and Ikon look the best, thanks and subbed!
I had the Gourmet line for about 20 yrs.. they were a huge improvement from my $30 knife block that I purchased in my 20s. I recently updated to the Icon and they are f fantastic. I see these a the last knives (knock on wood) that I will need to purchase.m
Perfect description in great detail of exactly what I was looking for. Thank-you very much!
I got a classic wusthof a few days ago, and got to say its the best knife i've ever cut with
I Ihave been aware of and have admired these knives for years! They have a wide line of knives. Thank you for describing and clarifying some of the differences among them! Great video.
I like Ricky! He does a great job of explaining the differences between the different lines. I just bought some Wusthof knives - they're in transit right now. Excited!
A chef I am not. I needed a good knife for cutting veggies and such for my juicer. My mom bought me a Classic 8" Cook's knife last X-mas and I have been using it for 6 months now daily. I cannot believe how much better it is than the cheap crap I have been using, the sharpness is unbelievable. I have been learning how to sharpen it properly practicing on the cheap ones. I see this knife lasting me a long time.
This is my 2nd time watching that’s just how informative and rich this video is! Thanks for making
We're so glad to here that these are helping you ! You can also reach out to our CS team @ customerserivce@cutleryandmore.com if you have further questions after watching.
I hava a 6 inch classic for 15 years. I let them been Sharpened at the knife store every year. Still a fantastic knife for me as a homecook..
I'd also add that the GP2 knife is antibacterial and VERY non-slip. It also is very comfortable for long periods of cutting because the handle has some "give" to it
And those wusthof pros are AMAZING. They are rapidly replacing victorinox iberox as the "house knife" (owned by the company, not by the chef) because they take a better edge, keep that edge longer (higher Rockwell), and the handles are antibacterial and have better ergonomics than victorinox and they are more comfortable to use. HIGHLY RECOMMENDED!
This is the best review video of wusthof knives. Well done 👍
This video was laid out phenomenally! i really appreciate the thought and planning that went into this video! best video ive watched so far on this! i really like the ikon but i might just go with the classic because of my budget :)
F-Dick brand german knives are just as good, in my opinion-just more known on east coast I think. Victrinox-(swiss army),or RH Forschner make german and french profile chef knives also.(switzerland is close to the Vaterland Ya!.
This was a really great video explaining the different knife lines. Thanks -Kyle
Fantastic video. Answered ALL of mu questions! Thank you.
Very nice video posting those knife comparison. Helped very much on my choosing decision. Thank you!
Great video and explanation of all the knives! Thank you!
You are very thorough,thank you so much for the info.
Love my Wusthof Culinar knives, sad they stopped making them.
This video helped me immensely! Thank you
I bought the Icon series, 8-6, and paring. Very happy with them!
very good break out of these products - thank you
Outstanding clarity.
Thank you very much, that cleared things for me!
Awesome vid! Thanks SO MUCH!
Excellent video! One thing about the knives with no bolster...if you are not using pinch grip (which everyone should with chef's knife) but are gripping with fingers wrapped around handle, you will eventually let your forefinger wander down to the unprotected rear blade edge and cut yourself. Always use pinch grip!
No joke.
My middle finger has wondered under a non bolster knife more than once
Thank you for putting this together. Makes my shopping a lot easier. the Ikon line looks like the one for me because I prefer not to have a full bolster.
The classic are normally more value, because of the booster hate online
You can pinch past a bolster, and when you sharpen, can take up the bolster occasionally with a file
Full bolster is not the issue most people assume it to be
Did you get the ikon?
Chrystal clear information. Thank you 👍
Very informative video!!! Keep up the good work!
I have had my Classic set for about 16 years. I use them daily and they are as good now as they were the day I purchased them. Great investment if you like to cook,
Love to hear such great feedback from long-time users!
which boning knife do you recommend? I see there is a curved and the regular.
If you are going to be cutting strictly chicken, ribs, pork, and moving around lots of bones, the straight blades usually are favored. If you plan on also utilizing that knife with fish, a curved blade will double as a fillet knife.
@@damullins How often do you sharpen them and how? Thanks.
I can agree, had to work a carving station 30yrs ago and got all spiffied up and gathered my weapons of battle, what? no meat fork? Next door to hotel was a cutlery shop mainly of replica swords and 300dollar S.W.A.T. type automatics and benchmade clip-on deals. Only decent commercial kitchen brands were Sabatier(frenchy), and absolutly massive line of every Ed Wustof knife and spreader and pig sticker ever assembled, (with a 14inch Heavy lobster splitter as center piece sloping down to a 2inch bird's beak paring jobber, but for 90bux i grabbed a forged straight but long meat fork, which costs a lot in 1996 or so- but it was abeauty and still looks as it did that night. And every turkeyday since, xmas also.
Classic ikon the set I went with and love them!
Thanks for providing, I've only just discovered your content and really appreciate the work you're doing. Are there any noticable differences in weight and balance over the different lines of forged knives? I am in the process of deciding which set would work best for me.
Excellent video!
Super useful information thanks again for the fantastic video
Thanks, Fandy! Please check out our website when you get a chance, to see all of the great cutlery we carry bit.ly/ourcutlery. Happy New Year!
Great video. I am still not sure which to purchase. Have arthritis but want really a sharp and lite weight 8 inch knife. What do you recommend?
Thank you SO MUCH for this. I was confused about which to buy. I was leaning towards the Classic and have now decided it is the one I want. I have the Gourmet knives right now and want to upgrade.
Nice. I own the ikon creme series. Very stable knive, though not razor sharp but blade is very strong. Wusthof is guarantee
I too have used the Wusthof Classic most of my life. I'm 60, living in Minnesota and love my Wusthof knives; the key is to hone them before each use. However, I'm really liking what I see with a few of the knives from Japan. I may have to spring for a Yaxell, Super Gou Chef's knife.
Wusthof Classic knives are fantastic. We're always happy to hear reviews from customers who have had them for a long time. We'd definitely encourage you to try at least one Japanese knife as it is a different cutting experience! The Yaxell Super Gou is one of our favorites.
I'm still using the Classic I bought in 1969! Just now venturing out to see what else is out there.
@@giovanna722 wow how old are you if i may ask
Good job nice video tanks for sharing
Been using the classic my whole life (cooked professionally), if it ain't broke, don't fix it. imo
Excellent review.
Thank you!
A complete review. Thank you.
Wuesthof Ikon knife without bolster has a thicker blade in cross-section. The cut is different between Ikon Knife and Wuesthof Classic. The cut with the Wuesthof Classic with bolster is like a razor blade. One of the reasons of the bolster is to sustain a thinner blade in cross-section. The Ikon knife blade is more robust than the Wuestof knife.
Great review. So, if you were do decide whether you buy he classic or classic ikon which one would you choose? ( I found a website where the classic Ikon is on sale and only costs 80€ just like the classic )
I still prefer the look and feel of the Classic.
I've used the Classic for years, then I tried the Epicure. I'm not going back...
Then again, it comes down to personal preference...what works for me won't necessairly work for you!
@@stefanorinaldi6537 can you share your feeling about the respective handle? I use classic for years now and always had the expectation that the more ergonomic, rounder handle would be actually un-ergonomic when using the pinch grip
Facts! Classic is classic for a reason it’s Fn iconic af!
WOW you actually pronounced the company’s name correctly. I’ve seen a lot of adds lately where they can’t even pronounce the name correctly. They pronounce is “ woo-stave” and not and not “vu-stafe”
I noticed something here. They painted their logo on the left side of the knives. If you are right-handed, the audience won't see it. I point this out because there might be someone who wants to show off your knife to the camera (like I do).
10:25 it's actually just the bolster that's stamped. Sheet metal is heated and squeezed at the bolster, then stamped.
Great review, I now have an idea and better knowledge of the 20 or 30 Wusthof knives I own. I prefer the icon style I wish they continued with the wooden handle but the synthetic material is great also. My wife when she grabs the right knife for the job she is doing prefers the classic (safer for her fingers).
My question is with regard to the edge profile: the slicing, paring, smaller slicing, and Japanese style models, is the edge profile still 14 degrees on both sides ? or is there a different edge profile for the smaller paring and slicing type blades.
thank you
Paul Bottwin
Hi Paul, thanks for your comment! The Japanese/Asian blade shapes, such as the santoku, nakiri and Asian prep, are actually a little finer on the edge - 10 degrees on each side. The paring knives should be 14 degrees.
Ryky! In the house!
GREG!!!!
The classic is also available in white. I have 8 in my stylish knife block.
I will never own another Wusthof knife. I have never had a knife that was so hard to keep sharp, and the handles just crumbled. I went to a restaurant supply store for my current knives, and they are fantastic. I kept a couple of the Wusthofs to use out in the garage.
You bought a knockoff 🤡 I have Wusthof from the 1960s & bought Ikon in 2012 & they all look & perform 💯
Excellent video. I wish he had told what size knives those were.
Paula Stephenson They were all the 8" Chef. I sold them for years.
So is it safe to say the Grand Prix ii is going to perform exactly as all the others as it is only the handles that differ?
That's correct! It's the same blade as the Classic with a different handle so it will perform the same when it comes to edge retention and sharpness.
Im so torn, Ive been using cheap knives for 20 years and im ready to invest in a good chefs knife thats going to last me a long time. I intend to eventually invest in some whetstones and learn to sharpen my own blades. Ive been leaning toward the 8" ikon for its ergonomic handle.
I had also been eyeing the Global G2 but as I have large hands im not sure the G2 would be right for me. Im wondering what you think of hollowed edge ikon and if its worth the extra money they charge for them vs. the standard ikon? Ive read alot of people getting their wusthof knives from amazon and them arriving poorly packaged, damaged, and sometimes as dull as their cheap knives.
Thanks for your vids!
For some people it is worth a price difference if they are using sticky product. For more people the standard face on is just fine
As far as global vs wusthof, BOTH are fine product. Each has a sterling reputation for quality and durability.
The Global is harder, not quite as easy to sharpen, it certainly has MUCH different geometry and the big difference is the handle. Make sure you try a global before buying one, some people love them, some people hate them.
As far as Amazon, be aware that third party retailers use amazon as a platform. If you buy direct from amazon you have no worries about counterfeits, you have no worries about damaged. you might get a shopworn package, but it won't be more than 5% off a pristine box.
Out of box sharpness might be a factor for 3rd party retailers, which might be selling used or might be selling counterfeits. If you buy direct from amazon, your wusthof will be at a 15 degree factory edge.
Also you should take peoples opinions with a grain of salt. There is a huge backlash against Amazon because Jeff Bezos just happens to own Washington Post. So extremists who don't like the coverage of Washington post assume that just because one company reports what they don't want to hear, that the politics of the other company are the same. There is probably no better company in the world for supporting veterans than Amazon in terms of hiring, advancement and charity towards veterans and their families. One has nothing to do with the other. extremists on BOTH sides of political arguments now feel no qualm at all about telling lies because it suits their worldview.
Also some people do not have the skill and do not want to admit that a chipped edge or a broken tip is their fault. 99.99% of all damaged knives are caused by USER error. And that goes for returns to cutlery and more, too! A warranty covers defects in workmanship and materials, not customer misuse. If you crash your car due to your mistake or due to someone else crashing in to you, do you ask the manufacturer for a new car? Cutlery and more has superb customer service and they may choose to help you out, but it is as a COURTESY and act of goodwill, NOT an obligation.
Buy the whetstones, but learn to use them/practice on your cheaper knives first before using them on the better blades.
Love the Classic line and own a full set Wusthof's. They have harder steel, but the handles are smaller and thinner than the Henckels. Tried an Icon chef's knife with the bolster moved to the rear as the end cap, but that handle is even smaller than the Classic. I have medium-sized hands. Building up a set of Henckels Professional "S" knives for the best of both worlds.
Good stuff
I have a 16cm classic, a 21cm Gude alpha olive and a 26cm zwilling professional S as my work cook knives
The professional S is right on the balance of fine and heft
Good luck building your sets
@@grantsmith505 Thanks, I've now moved on to the Zwilling J.A. Henckels Pro line. The handles fit better and seem a bit beefier than the Professional "S" knives.
@@flashgordon6238
Yeah. I get it.
The half bolster is nice
I have their little cleaver.
I have large hands, so the professional S suits me.
They are a nice knife
The zwilling are still made in Solingen too
Thanks for the video! Between the IKON and the GPRIX II, wich one do you prefer? Hope you can answer me...
The Ikon is nicer because you can sharpen the full length of the blade and the grip is more comfortable.
@@cutleryandmore Thanks!!
How is the epicure handle vs the classic for someone with big hands?
the rpicure handle is better schulpted, more comfortable, It has a slightly larger surface area than the surface area on a classic, but is not too big nor too small for almost all hands.
I am still having a time making a final decision. I always wanted the cream. But now the Culinary, Epicure and Blackwood I’m in love with also! Help!
Also I am left handed and have severe arthritis, if this helps you help me decide.
Hello ! They're all such great choices ! I think the shape of the Ikon lines will be the most comfortable for you with your arthritis.
Thank you!
I wish they didn't add the bolster to the Epicure...
...and then the Crafter line of knives was released... 🌈🥳
Great video!
If the steel is the same doesnt that make them all the same knife? I understand handle is different. I personally compare Grand Prix II vs Classic vs Classic Ikon and they all use the same steel.... Classic Ikon has no bolster and all 3 handles are different. Again they are all more less the same knives....!
I love my Shun's better btw
from a technical standpoint, they have the same steels used for their blades. but, there are very different shapes offered between each series, as well.
As he mentioned some of them have slightly different shape. Also, on Ikon line there is chunk of metal at the end of handle which changes the balance. So Ikons are counterbalanced which makes the knife feel lighter than it actually is. And since classic has bolster overall weight of the knife may be different also. And although they are same steel and same shape, he did not mention if there are differences in thickness.
Can any professional cooks/chefs or longtime home cooks explain the pros/cons of the full bolster on the classic? I like the look of the handle and would just buy this knife but with the full bolster, you obviously cannot use the entire blade. I'm trying to teach myself knife skills and using the back part of the blade or maybe I should say the entire blade seems to me important, especially with larger things one is cutting, no? (Watermelons, etc.). Or should I even be using the blade all the way back to the very end? I could just buy the ikon with no full bolster but I really like the handle on the classic. I wish they just made the classic with a half bolster. Thanks for your help.
Hi man I got my knife with same picking process like you. Get Crafter series Chef knife!
There Is classic version without bolster, do only diference is the handle
What would you recommend for small hands? I need a textured handle as the smooth is tough to keep hold.
Cutco
I do sell them if you are ever interested
What about the 4 star ?
so the only difference between the classic icon and the icon series is the material of the handle? everything else is the same?
Correct, the only difference between the 3 Ikon lines is the handle material.
so my dad is looking for a nice set of knives that may accidently get put in the dishwasher. i personally suggest cheep knives for that but if you were going to put a nice wusthof in the dishwasher what would it be? grand prix or classic?
Hi Natalie, Technically Wusthof knives are dishwasher safe. Its just really not recommended. If you wanted to save a little bit of money because you know they wont be getting "the best" care you could go with the Grand Prix II or the Legende. If you want to look at Classic I would recommend making sure you get the newer version as the older one has stickers for the emblem and the dishwasher will take those off rather quick.
I appreciate the organized presentation but you didn't talk about the relative weight of the knives.
Excellent review: well prepared and presented.
Just a few too many sentences all starting with "Now".. shave that down a bit for the next videos ;)
What whetstones do you recommend for wustof ikon knives
While Wusthof does have their own stones you can really use any brand you like. We generally recommend 1000 grit for sharpening newer knives and 3000 + for polishing
@@cutleryandmore thank you
Why do I observe that NOBODY talks about or compares the WIDTH of the knives. It is clearly visible that the Classic and Ikon has different width. Why do you not mention about such an important difference?
Great. I’ll take a set of the Ikon. How much? Oh. Never mind
What about the cleaver, the skillet, and the bread knife?
this video was to show the difference between the different series of knives.
What about the legende series forged?
Legende is a newer series for us so its unfortunately not featured in this video. If you'd like some more information about comparing it to other lines you can give our Customer Service a call at 1-800-650-9866 and they can give you all the details!
Wusthoff We've got handles!
Im confused which knife is the best?
depends on what your definition is. First of all, all of these forged knives use the same blade, either with or without a bolster. Classic line offers the largest selection. Ikon line offers the new reshaped handle, Culinar has the stainless handle that's similarly shaped to the Ikon line. See what your budget is, and see which style of knife suites your needs best.
Cutlery and More So the blades are the same and the deciding factor is which handle you like?
yes, and if you prefer a bolster bit.ly/2wiSS61, or not. bit.ly/allwusthofikon.
Well, in another video Ryky has described the gourmet line as "crappy" "cheap" and "worst knives I've ever had in my kitchen". So if you ask him, probably not those.
I don't think he said they are less than good. They are a BUDGET stamped line and are designed for a specific demographic. I think the Wusthof Pro is a better value for the dollar but they are designed for a different demographic, but a smart home cook could choose a wusthof pro for home use just like some people are choosing victorinox fiberox for home use. There is no such thing as a "bad" Wusthof. ALL are terrific.
its not all about type of steel but a how that steel is manufactured.
Interesting. I live in India and wanted to know from you whether you have any distributor here in India from where I can go and buy the knives. Thanks. Best regards, Nassa
Hi Nassa, We are based in IL but shipping to IN is fairly quick!
@@cutleryandmore He/she meant India, not Indiana.
What about classic ikon and legende
You can always feel free to give our Customer Service team a call to go over comparisons with you! You can reach us @ 1-800-650-9866
Laser measured angle? You said it like its a BIG benefit. Who need that? On the wet stone it doesn't matter.
They do It for measuring the angle for the robot that use the wet stone, It for Sharp the knife perfect every time
this indonesia i can buy ?
I wish I could help you! Maybe you can find a translator who can help you. Good luck!
I'm surprised the German steel doesn't sizzle your skin when you touch it
It's all about the 'sculpness'.....
balser or no balser the epicure is on sale for € 88 without one
What about the Xline?
We didn't include the Xline in this overview because that series has been discontinued by Wusthof. It did have the same blades as Ikon, but the handle was much heavier and bulkier.
I was wondering that as well, I just bought a 3 piece xline set in Germany. I love them and was my first real step into the world of nice knives.
I wish it was anyone else
How about Wusthof Le Cordon Bleu?
Wusthof ended their partnership with Le Cordon Bleu. LCB now partners with Henckels with the "Diplome" line that's made in Seki, Japan.
Where is crafter?
Why is the epicure so expensive?
The handle material (same material that is used in Epicurean cutting boards) is the main reason for a higher cost over the Classic or Classic Ikon.
Because it's a fucking awesome knife.
When you says "Cook's" knife do you mean Chef's knife?
Bro these each coast like 100 to 200 bucks how did you afford this
Classic FTW. Gourmet is also fine for something like bread knife that doesnt need to be extremely sharp.
That's gotta be like $10k worth of knives....
can speak indonesia, i can,t speak englis.
Still no Classic grip without full bolster. sad
Wusthof has come out with a few knife shapes in their Classic line with a demi-bolster, you can find them here: www.cutleryandmore.com/search?q=demi
@@cutleryandmore I know. But there is no seller offering shipping to austria and i dont know why they are more expensive. Feel like this would be the best knife for me but i dont understand why its so hard to get. I already decided on taking the ikon. Hope its not too back-heavy for my preferred blade pinch grip
@@cutleryandmore thx for the answer tho
It is just eye candy for me, 😭😞
You're just talking. I couldn't even make it past the 3 min. Mark. As soon as he started naming knives without putting a call box or arrow pointing at what he was talking about it was a wrap for me.
I just sent a wustof back. Came with an uneven bevel and a huge burr 😑