ヴォストフ クラシック 牛刀 4582 20cm

solid knife, great weight for letting knife do the cutting.

何センチの牛刀にするか迷いましたが、20cmでベストでした。 それより少し小さな三徳包丁を使ってましたが、出番がなくなりました。 また、今度は短めが欲しいと思って、スーパーで売ってるような安めのフルーツナイフを買って使ってみたら、あまりにも切れないのでビックリ。比べると確かに違います。

Wife felt the knife is a tad heavy, but grip feels good on the hand and sturdy. Very worth the price

How many times have we seen TV cooks effortlessly chopping through bunches of herbs to produce a heap of finely cut parsley, coriander, chives, etc? How often have you thought, 'I can't do that; my knife isn't sharp enough'? Look no further, this Wusthof Cook's knife does the business. It's razor-sharp, fits easily in the hand and is sufficiently heavy to cope with all kinds of kitchen tasks without straining your wrist. I've used Sabatier knives hitherto but decided an upgrade was called for and went for Wusthof: a wise decision. The knife arrived very well packaged and included a small plastic guard on its tip. If buying, I urge you to take extreme care when removing this as the blade is like a razor and needs treating with respect. It's definitely one to keep well away from small fingers. After washing in warm, soapy water, I rinsed and thoroughly dried the knife before storing in the knife block. It's first outing was to chop vegetables and herbs and all went like a dream. It held true to its promise of being top quality and I salute the craftsmen of Solingen for its production. Perhaps you might consider Wusthof knives as expensive. All I can say to this is that you genuinely get what you are paying for and it is a waste of money to purchase cheaper versions which will blunt very easily and quickly and will have a far shorter working life. If you enjoy using excellent tools and achieving first rate results, I can highly recommend this beautifully engineered knife.

Chef's knife works wonderfully. Can't ever go wrong with Wusthof!

Durch meine langjährige Tätigkeit bei einem Party-/Veranstaltungsservice ist mir die Firma Wüsthof aus Solingen ein Begriff. Da ich zuhause über kein vernünftiges Kochmesser verfüge, sollte es deshalb ein Messer von Wüsthof sein. Ich blieb bei der Classic Serie hängen und sah hiesiges Kochmesser mit 20cm Klinge. Bestellt, bezahlt und auf die Lieferung gewartet. Leider hatte das gelieferte Messer 2 Beschädigungen an der Klinge. Der Retourenservice von Amazon klappte fantastisch und 2 Tage später hatte ich das neue Messer in der Hand. Und was soll ich sagen, dieses Teil fühlt sich sehr gut an, liegt ausgewogen und ausbalanciert in der Hand und hat eine unglaubliche Werksschärfe. (Da ist echte Vorsicht geboten) Die ersten Einsätze verliefen noch vorsichtig und etwas zaghaft, aber im Laufe der Zeit klappte das Schnibbeln und Schneiden immer sicherer und schneller. Gemüse und Obst lassen sich ohne große Anstrengung zerkleinern, auch hartes Gemüse (Kohlrabi, Möhren, Sellerie) schneidet das Messer mit Leichtigkeit. Fleisch wird auch sehr sauber ohne Reißen und Ausfransen geschnitten. Der Wiegeschnitt (beim Zwiebelschneiden) ist mühe- und tränenlos durch die unglaubliche Schärfe möglich. Mit diesem Messer kann man eigentlich alles ohne Wenn und Aber schneiden. Zur Reinigung verwende ich etwas Spüli und warmes Wasser. Vom Einsatz in der Spülmaschine rate ich dringend ab, selbst wenn es der Hersteller dafür freigegeben hat. Die Schärfe erhalte ich mit einem Wetzstahl. Zweimal rechts und links abgezogen reicht das für den nächsten Einsatz. Dadurch verzögert sich auch das Nachschleifen auf einem Wasserstein. Von der Benutzung eines "Durchziehschärfers" kann ich nur dringenst abraten, damit macht ihr nur eure Messer kaputt. Diese "Schärfer" reißen die dünne Schneide förmlich in Stücke! Im Fazit kann ich dieses Kochmesser bedenkenlos weiterempfehlen. Die Verarbeitung ist hervorragend, die Griffe sind übergangslos geglättet, es steht nirgendwo ein Grad über und der verwendete Stahl ist äusserst schnitthaltig. Das wird garantiert nicht mein letztes Messer von Wüsthof sein.

TL;DR - I recommend trying before buying, but this is far and away the best knife I've ever owned. Side note: the Victorinox Chef's knife is an excellent budget alternative. The following is the story of how I became willing to spend ~$130 on a knife and why you should consider it, too. I've heard from several chefs that the most important kitchen investment for any cook, fledgling or seasoned, is a top quality knife. My parents didn't see this as a universal truth, however, so I used budget knives for the majority of my life. You know the type. They're shoved into a humongous block or sold in 10,000 fabulous colours. You sharpen and hone them, but they can't keep an edge. But that's okay; it's supposed to be damned hard to cut an onion, right? In this fairytale land of knifehood, you're told you need a knife to suit every situation. You have your $20 chef's knife that dulls like a lecture, soft cheese knife, hard cheese knife, mystery cheese knife, knife for knife's sake. The knives go on. I didn't know what to do with them, so I mostly stuck to the chef's knife anyway. Turns out, my instincts were on point. Instead of an armory, I only required a small subset. The star of which? A chef's knife. It's perfectly fine to use a chef's knife for 90% of your kitchen fare. The rest consist of a paring knife, a bread knife, and MAYBE a filleting knife. If you're a butcher or carving large boned meat, you might pick up a cleaver, but now we're branching into specialty territory. I went on Amazon and looked up a few knives and stumbled upon the Wusthof Classic 8-Inch Cook's Knife. The reviews were glowing, but I still wanted to try it. I went into a local store and tested a variety of blades - from German to Japanese and, of course, North American. For me, the one that felt most comfortable (and that I could comfortably afford) was the very same Wusthof. I bought it immediately and haven't regretted it since. I use almost nothing else in the kitchen. I did buy a paring knife from Victorinox, however. More on that later. I've owned the Wusthof for a year and a half now, and it is an utter joy to use. I love the weight, the simplicity of the grip, and the razor edge. For me, it's a 5-star product, and I can't imagine my kitchen life without it. In spite of this, I highly recommend trying before buying. Hands aren't made equally, so one's "excellent grip and weight" might be horrible for another individual. Seriously, go to a knife store and try everything. Try cheap, try expensive, find what you like, then buy online to avoid the price hike. •• WHAT MAKES A GOOD BLADE? •• There are differing thoughts on the subject, but for everyday use, stainless steel with a high carbon content is a good way to go. It combines the rust-proof nature and durability of stainless steel without sacrificing too much in the sharp department. And sharp it is. I find slicing vegetables to be fun. Meat is just as easy. I've sharpened my Wusthof once in a year and a half, and I hone it before every use. Cuts like a dream. Another great thing about the Wusthof is that it has that western style curve, which allows for a gentle rocking motion. This is a style preference not possible with Japanese Sentoku style knives, so again, I recommend trying before buying. •• KNIFE GUARD NOT INCLUDED •• One fact is that the Wusthof doesn't come with a knife guard, so I'd recommend something like this: Wusthof 9920-5 Blade Guard Wide up to 8-Inch . The 8 inch version was sold out when I was looking, so I bought the 10 inch. It's a simple sleeve and works perfectly. See photos below. Update 01/05/2017: I recently bought a magnetic strip from Ikea. It was like $7-8, so consider that if you have room to hang. •• NO DISHWASHER FOR YOU! •• In addition, with a knife like this, make sure to clean it manually after every use. This isn't the kind of thing you toss in a dishwasher. That will likely damage the blade. •• THE BEST BUDGET ALTERNATIVE •• Another knife I had the pleasure of trying in store was the Victorinox, made by the manufacturer of the Swiss army knife. For around $40, the blade has a high carbon content, and it also has stellar reviews. Seriously consider purchasing it if you're on a budget. In spite of owning the Wusthof, I ended up buying the Victorinox this year. Honestly... it's such a great deal at $40, I couldn't resist. I handle the Wusthof like it's my baby, so I wanted something for less intensive duties. I always liked how light it is in comparison to the Wusthof; it's a great item for the beginner and experienced chef alike. If I was moving out again for the first time, and I needed ONE kitchen item, I'd probably go with the Victorinox hands down. The edge it keeps is remarkable compared to other budget options. It puts all my previous low-end knives to utter shame (including Tomodachi and Paderno from Costco). I feel like I'm beating a dead horse singing it's praises, but it's THAT much better. Victorinox Fibrox 8-Inch Chef's Knife 40520, 47520, 45520, 5.2063.20 The paring knife counterpart - also highly reviewed: Victorinox Swiss Classic 4-Inch Paring Knife, Spear Tip Thanks for reading. Think of a knife as an investment. It's the same as a car (minus the carbon emissions). If you care for it, it'll last an enjoyable 20+ years. I hope you find the perfect slice. Update 04/25/2017: Just over 2 years from the purchase date, the Wusthof looks... like I just bought it. Granted, the logo has faded from the handle, but we can chalk that up to vigorous hand scrubbing. I now sharpen it once every 6 months for safety reasons (better sharp than less sharp), and it still cuts through anything like a bazooka through paper. Still happy. I can't see these 5 stars slipping away. ALSO, I recently purchased: King 47506 1000/6000 Combination Grit Waterstone , which is a high-end sharpening stone. They're really cool and surprisingly easy to use. Google "Japanese Waterstone" for more info or check out how to use them on YouTube. If you don't want to take your knives in to be serviced, or you're just curious about sharpening your own knives... I'd highly recommend it. :) Update 09/08/2017: I love when I see products I've bought used on TV. Recently, I saw someone on Marvel's "The Defenders" using a Japanese Waterstone to sharpen a Katana. Smart ninjas, eh? :) Update 08/23/2018: I've linked a 15 minute video that goes over all aspects of chef's knives and will give you an excellent idea of what to look for. To get to the video, click the "comments" tab below my review. It's straightforward and helpful. Update 05/31/2020: I still sharpen this puppy once, maybe twice a year. As long as I'm honing it before every use, she's sharp sharp sharp. In terms of wear, it practically looks brand new. This thing will easily last me 20 years. EASILY. :) In the kitchen, I still maintain that nothing is as important as a sharp knife.

Sturdy and strong knife.