The Wusthof Classic Serrated Utility knife, 14cm (also known as a sausage and tomato knife) has a fine serrated edge and a traditional triple riveted handle. It is a very useful knife and should be in any cooks collection.

We use it for slicing tomatoes, aubergines, lemons and mozzarella cheese. It's also very good at tackling the ends of onions and the ends of leeks. Use it on anything with a firm casing and a soft interior, even bread.

Wüsthof Classic blade: razor-sharp stainless steel

The blade, made from chromium-vanadium steel (X50CrMoV15), is forged from one solid piece of steel. It is sharpened according to Wüsthof’s PEtec technology. 

PEtec (PRECISION EDGE TECHNOLOGY) Wusthof’s patented system of high-tech sharpening that guarantees each and every knife leaving the factory floor has been sharpened to their specs. By measuring with lasers and using robots to do the sharpening, the aim is to ensure every blade is evenly sharpened from tip to heel and that there is consistency from knife to knife. This would be exhausting to verify, but my impression is that if you want a knife with a guaranteed sharp edge, out of the box, your odds are good with Wüsthof.

Wüsthof processes the steel in a specific way to make sure it has a high hardness of 58 Rockwell. As such the knife retains its sharpness for a really long time. 

Wüsthof Classic handle: sustainable and hygienic

This knife is a combination of a forged blade and an ergonomic handle made from black POM, a very sustainable type of plastic. The handle can withstand all substances you find in the kitchen. The handle is traditionally and seamlessly riveted to the blade with three rivets. This means that dirt can never accumulate in between the blade and the handle. The crop protects your fingers from unnecessary contact with the edge. What more could you possibly ask for?

Wüsthof Classic: the classic Wüsthof collection

The Classic is the most extensive Wüsthof collection on the market today. It is comprised of over 80 different kitchen knives, amongst which are different sizes of chef’s knives, bread knives and carving knives. Because this collection has the most versions of all possible knives, you can easily build your own perfect knife set. 

Both amateur and professional chef’s love working with these kitchen knives. They are enhanced with the NSF hygiene mark.

“ Whether you’re slicing a loaf of bread, chopping an onion or slicing a tomato, using the right knife can make all the difference.” Read more about my views on Kitchen Knives in my article Kitchen Knife Buying Guide by Andi Healey Art of Living - Web Manager