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Online Wusthof Classic 12-Piece Cutlery Set with Storage Block
Specification
Product Details
- Amazon Sales Rank: #30852 in Kitchen & Housewares
- Brand: Wüsthof
- Model: 8612
- Dimensions: 12.00" h x
10.00" w x
15.00" l,
9.00 pounds
Features
- Includes 3-1/2-inch paring knife, 6-inch utility knife, 8-inch carving knife, 8-inch bread knife, 8-inch cook's knife
- Also includes 4 4-1/2-inch steak knives, 9-inch honing steel, kitchen shears, and a storage block
- Precision forged from a single piece of high-carbon stainless steel; Full-tang, triple-riveted synthetic handles afford superior strength and balance
- Washing by hand recommended; made in Germany
- Measures approximately 15 by 10 by 12 inches; limited lifetime warranty
Product Description
Wusthof Classic 12-Piece Cutlery Set with Storage Block
Customer Reviews
Most helpful customer reviews
4 of 4 people found the following review helpful.
By Carl May
WUSTHOF TRIDENT. This German firm, headquartered in the knife capital of Europe, in Solingen, has been in business since the early 1800's. Over time, Wusthof ascended to the pinnacle of knife manufacturing by innovation, the use of the highest possible quality steel alloys, and impeccable craftsmanship. Attention to detail is almost obsessive. Wusthof knives are the benchmark, the reference, in professional culinary knives...the gold standard by which all other kitchen knives are measured.Wusthof knives are still forged in the traditional manner, and because of that these knives engender the respect of culinary professionals. Cheaper methods could be used, such as the sintered construction of Henckles. These are the CLASSIC design preferred by so many chefs. Inroads by Japanese makers of Japanese blade styles are giving Wusthof some tough competition, so Wusthof has responded by making knife lines incorporating Japanese styling with German precision in manufacture...so you might want to shop those Wusthof styles as well.I can only review what I actually own and use, this Classic line, regardless of the assortment. Wusthof Classic knives remain Wusthof Classic knives. These Wusthof Trident Classic knives have been in my possession, in a more complete set than that offered here, since 1992. These blades are my old friends, and I am on intimate terms with them. To proceed...PROS:*HOT DROP HAMMER FORGED. Stubbornly refusing to change to cheaper, lower-quality methods such as stamping, these knives are still hot drop hammer forged, fully forged blades. The metal used is a fine quality carbon stainless steel alloy common to most top tier German knives such a Henckels, Victorinox/Forschner, and F. Dick.*FULL TANG, RIVETED HANDLE PREFERRED BY MOST CHEFS. The handle is of commercial quality and strength, full-tanged and securely triple riveted in the traditional style preferred by most chefs because of its strength and universally comfortable grip, with sanitary POM synthetic scales (what the handle itself is made of).*HAND-FINISHED. Each blade and handle is hand-finished to a high standard, by HAND. New knives arrive razor sharp, so learn to keep them that way.*HUGE RANGE OF KNIVES, I MEAN HUGE. No other knife manufacturer offers so many different shapes, sizes, lengths, widths, and styles...a mind boggling array of choices. See the online Wusthof catalog: Santokus, both flexible and stiff fillet and boning knives, hollow edged "Granton" or dimpled blades are available in many styles. Wusthof Trident offers various sizes of offset bread knives, salami knives, cleavers, and hard-to-find very long salmon and ham slicers. The selection of blade types is too extensive to list here...go to the Wusthof Trident website.*AT HOME, EXPECT A LIFETIME OF USE. A chef goes through knives far faster than any home cook. For the rest of us, expect decades of use. It is a cheap investment, a pittance, spread over the years. Will the set to the kids.CONS:*COST IS HIGHER THAN AVERAGE, BUT THE QUALITY IS MUCH HIGHER THAN AVERAGE. These quality blades are actually lower in price than much of the Japanese competition. They are a joy to use, and make cooking preparation enjoyable. You look forward to facing the cutting board, at least I do.*HARD TO DEMO IN STORES. Most people like to handle a knife, to try it on the store cutting board to test the comfort of the handle, the balance or heft, or the rocking action of a chef's knife. A few kitchenware stores like Williams-Sonoma or Sur La Table might let you try out knives on their cutting board. Whatever the case may be, make certain that the return policy allows returns if not happy. The comfort and performance of most knife shapes and sizes are important, but not extremely critical, though the chef's knife IS of critical importance. When you receive your knives test your chef's knife with various cuts, if not happy then return them. Or order the chef's knife first and test it. If you like it then order the other matching knives._________________________________________________________________________________WHAT KNIVES DO YOU REALLY NEED?Speaking from experience, instead of the set pictured above, in its knife block, I recommend buying open stock so you only buy what you REALLY need, and what you REALLY will use 99% of the time, what most chefs have in their Knife Roll. A minimalist knife set is just three Essential Knives: Chef's knife, paring knife, and bread knife. Over time, when you are certain you have all the knives you want, then buy a knife block, or buy a larger block and slowly fill it over time. Some folks like a magnetic knife bar mounted on the wall above the cutting board...buy the largest one you can find, or two smaller ones, as the space soon becomes crowded with blades.As mentioned above, you might begin your knife assortment with just the three most essential blades: a chef's knife, a paring knife, and a serrated bread knife. A more useful, realistic selection is about double that...consider going with six blades. Anything more than the six knives listed below will seldom be used, unless you have some very specific needs...and if so, you can always buy that needed blade at the start, or at a later time as the need keeps arising, rather than buy a large quiver of knives, most of which just sit there year after year, seldom, if ever, being needed or used. Buying only the knives you need, is buying smarter: it means you can afford the cost of a few high quality, durable, and super performing knives. Before going into more detail, let us start at the beginning...THE THREE ESSENTIAL KNIVES1) 10" CHEF'S KNIFE: An 8" Chef's Knife is a bit short for a pile of veggies; most chefs use a 9"-12" blade. Jacques Pepin urges a 10" blade for home use even if you are short in stature or have a small hand; you soon become accustomed to it...never go smaller than 9" if you only have one chef's knife, in my opinion. Do not buy a Granton blade model...the plain edge lasts longer.2) 3.5" SPEAR POINT PARING KNIFE: for peeling, slicing, garnishing, eyeing, and stemming of veggies/fruits. Afteryour Chef's Knife, the Paring Knife is the next most useful knife in your knife quiver.3) 9" SERRATED BREAD KNIFE: or consider the very popular 8"-9" Offset Bread/Deli Knife serrated model (for good clearance of the knuckles from the cutting board). Longer blades slice ALL sizes of bread, boules, and "country" loaves. If you do not buy very large bread loaves, then an 8" blade is fine, otherwise 9"-10" is the best blade length. A Bread Knife can be used for meat and poultry slicing, but the serrated edge can sometimes tear the flesh when cutting against the grain. Slicing and Carving Knives work much better.THE NEXT THREE MOST IMPORTANT KNIVES4) 6" FLEXIBLE BONING KNIFE: for separating the bone from the meat, AND for filleting fish; separate boning and fillet knives are then not needed. This model has a dual-purpose flex. If you do a great deal of meat/poultry boning, or filleting of fish, buy separate knives for each function, such as a 5"-6" Stiff Boning Knife, and a 7" Flexible Fillet Knife. Most people can get by with this single somewhat flexible blade unless you often fillet fish which requires a dedicated, very flexible Fillet Knife; or if you frequently bone meats which requires a stiffer, dedicated Boning Knife.5) 10" ROUND TIP BEEF (& Ham) SLICER - Granton Edge: dimpled edge; a more stiff blade for slicing larger beef cuts and and hot meats. Some chefs also use it for poultry; to slice chicken or turkey breasts and de-boned thighs instead of using the more flexible "Carving Knife" discussed below. The Beef Slicer is often used in delicatessens and sandwich shops to thinly slice large cuts of meat.Some home cooks prefer an 8"-10" Spear Point Carving Knife, for versatility, instead of a 10" Round Tip Beef Slicer. Research this for yourself if you have not yet decided. Longer blades make thin-slicing easier, shorter ones cut more precisely to match small meats, poultry, or medium to large fruits and veggies. The Slicer can also be used for salmon, but salmon lovers will eventually buy a specialized, long and very flexible, thinner bladed Granton Fillet/Salmon Slicer. Some chefs use this "Beef/Ham" knife lacking a true butcher's knife for fabrication (breaking down a side of beef or very large cut such as entire loin or a full rack of ribs).6) 5" SERRATED UTILITY KNIFE (or "sausage knife"): serrated edge with a sheep's foot tip, or perhaps the somewhat specialized fork-tipped, serrated Tomato Knife. This smaller, precise serrated blade is superior to all others for fruit/citrus, tomatoes, sandwiches, rolls, and smaller, precise slicing jobs where a slippery, tough outer surface, or hard crust must be dealt with. Of course, it also cuts softer surfaces too, and can do anything a plain edged Utility Knife can do. This knife is also popular with bartenders when making drinks needing citrus slices. The Scalloped Utility Knife is an always useful, often overlooked blade.SPECIALIZED or OPTIONAL KNIVES* 2.75" BIRD'S BEAK PARING, PEELING, OR TOURNE KNIFE: for peeling rounded foods, "turning" or "shaping" veggies and small fruits, stemming or fluting mushrooms, scoring, and several other garnishing tasks. Always included in a culinary student's knife roll, but not often used in home cooking except, on occasion, by advanced home cooks.* 8"-10" SPEAR POINT CARVING KNIFE: Granton Edge: spear point with dimpled edge; more flexible than the Round Tip Slicer. For deft carving, especially if you cut up poultry very often; for turkey, chicken, duck, large fruits and veggies, and for general slicing buy the 8" size. The Carving Knife is the ideal poultry slicer, but it can slice beef or ham, but not as well as a Beef Slicer.Some chefs use an 8" Carving Knife for small-to-medium boning and slicing, as a large Utility Knife/Carving Knife (most Utility/Sandwich Knives are 4"-6"). If you intend to buy no other slicing knives than this Spear Point Carving Knife, opting not to buy the 10" Round Tip Beef (& Ham) Slicer detailed above, consider buying a longer 10" Spear Point Carving Knife (longer blades make it easier to slice more thinly, but if buying both, buy the 8" Carving Knife and the 10" Round Tip "Beef" Slicer).* 5"-6" STIFF BONING KNIFE: the stiff blade provides more control and safety when working around ribs and large bones, preventing slipping. The stout blade is also perfect for testing the doneness of cooking meats. If you rarely fillet fish, then select this blade alone instead of the Flexible Boning Knife discussed above, or the Flexible Fillet Knife discussed below.* 7" FLEXIBLE FILLET KNIFE: a very flexible blade, specialized for filleting fish, and for slicing poultry very thinly, such as carpaccio. If you very often prepare fish, it is best to buy a whole fish and fillet it yourself, because you can better determine freshness with a whole fish instead of a pre-packaged fillet. If you opt for this blade, then instead of the 6" Flexible Boning Knife listed above (used for both filleting AND boning), use this longer, specialized 7" Flexible Fillet Knife just for your filleting, then go with the more specialized 5"-6" Stiff Boning Knife just for the boning jobs.* 7" SANTOKU KNIFE: hollow edge (Granton). This versatile blade often is selected in preference to a smaller 8" Chef's Knife. Use it for precision chopping and slicing; for the deft chopping of smaller amounts of veggies, and for exacting general slicing jobs. Perfect for mincing garlic and shallots as well.* 6"-7" MEAT CLEAVER: this specialized design is needed if you often do small butchering, breaking down a large cut of meat(fabrication). It will chop through thick bone, gristle, and ribs that would chip and damage other knives.ESSENTIAL KNIFE ACCESSORIES1) 10" STEEL (honing steel): Absolutely required to keep your knife edge honed as sharp as possible. Always hone with your steel prior to cutting--get in the habit of doing so.2) KNIFE SHARPENER: Buy the best you can afford. Arkansas stones are good...it pays to research the new sharpeners and knife sharpening websites. If you use hand held sharpeners it is critical that you ensure that the sharpener angle matches that of your knives or you will damage your blades.3) CARVING FORK: Required to hold meat, poultry, or large fish securely while carving and slicing.4) KITCHEN SHEARS: As you know, Kitchen Shears are endlessly useful for snipping string, opening packaging, and for cutting some foods. If you cut up whole poultry very often then Poultry Shears should also be bought to make cutting easier and faster than with a knife, in many cases.I hope this helps you in your knife shopping.Carl May
4 of 6 people found the following review helpful.
By A. CARRANZA
I use Wusthof Classic daily I love the quality of the material (forged steel) and the ability I have to cut through things like frozen whole chicken, oven roasted whole turkeys or a watermelon with out having to saw at them for endless amount of time its on quick motion for me and so far it has yet to fail.
3 of 5 people found the following review helpful.
By bigR
What a great set of knives! People be aware these are commercial grade knives (like i told my wife and sons and the wife cut her finger and finger nail!)they will slice through your fingers like they will a piece of meat. That means in a nut shell these knives are great! No complaints only compliments. The bread knife is just as sharp as the other knives! You'll enjoy cooking a lot more with these knives.
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