Product Details

• Amazon Sales Rank: #40760 in Kitchen & Housewares
• Size: 10 blade
• Brand: Amazon
• Model: 2 51 26
• Dimensions: 1.30" h x 2.40" w x 16.00" l,

Features

• 10-inch chef's knife for chopping and slicing meats, fruits, and vegetables
• Designed for serious home cooks and working chefs
• Made of polished, high-grade stainless steel for superior edge retention
• Synthetic handle molded and sealed directly onto blade for safety and hygiene
• Dishwasher-safe; total length is 16 inches; made in Switzerland

From the Manufacturer
Award-winning chef-restaurateur Tom Douglas, renowned cutlery manufacturer Wenger, and Amazon.com introduce a line of superior cutlery that will inspire chefs and build confidence in the kitchen. Manufactured by Wenger for the serious home cook or working chef, this 10-inch chef’s knife is the indispensable workhorse of any cutlery collection. Use it for quickly and comfortably slicing, chopping, and dicing a variety of meats, fruits, and vegetables. The broad, curved blade that narrows to a point allows you to rock the knife on a cutting board for precision and control, and makes quick work of chopping dense vegetables and cooked meat. Tom Douglas by Pinzon Wenger cutlery is made of polished, high-grade stainless-steel for excellent edge retention, and each blade is honed to a shaving-sharp edge. Brown synthetic handles, molded and sealed directly onto the blades, set a new standard in knife safety and hygiene. Combine this serrated chef's knife with other knives in the Tom Douglas by Pinzon Wenger line, including the boning knife, paring knife, butcher knife, and sharpening steel. These knives are safe for the dishwasher.

Wenger, founded in 1893, is located in Delemont in the Swiss Jura region. Wenger originally gave the Swiss knife its main functions and current shape--with flat sides--that it is so well-known today. The renowned company also created the first butcher’s knife with a synthetic, ergonomic handle, sealed onto the blade, making it considerably safer and more hygienic. From pocket knives to professional kitchen cutlery, Wenger products are sold on more than 135 markets across the world.

Tom's Tips Tom Douglas by Pinzon Wenger knives are intended for the serious home cook or working chef. While I usually like double uses for every kitchen tool, I use these knives for specific purposes. This chef’s knife is great for larger cuts of meat, such as for trimming fat from a large prime rib. Make veal scallopine by cutting large, thin slices off the meat. Never scrape a knife across the cutting board. Scraping dulls your knife quickly. Gather your prep with a board scraper.

About Tom Douglas

Tom Douglas is an American chef, restaurateur, and writer. He is well known for helping to define Northwest cuisine and igniting the Seattle restaurant scene, winning the James Beard Award for Best Northwest Chef in 1994. Since 1989, Tom has opened five of Seattle’s most popular restaurants: Dahlia Lounge; the Greek-inspired Lola; Serious Pie pizzeria; Palace Kitchen; and Pike Place Market’s iconic seafood restaurant, Etta’s. He also owns Dahlia Bakery, famous for its Triple Coconut Cream Pie.

Tom is the author of Tom Douglas' Seattle Kitchen, named Best American Cookbook by the James Beard Foundation, Tom's Big Dinners, and I Love Crab Cakes! He bested Masaharu Morimoto in an episode of Iron Chef America and was named 2008 Bon Appétit Restaurateur of the Year.

Tom is currently working with Amazon.com on an exclusive line of kitchen and dining products, aimed at building confidence in the kitchen.

Visit the Tom Douglas by Pinzon Store to browse his full line of Tom Douglas by Pinzon products, discover Tom's all-time favorite cookbooks, and find delicious recipes to make with his kitchen products.

Customer Reviews

Fantastic Kitchen Kinife
This is one heck of a chef's knife. I recently decided to update my knife collection, and insted of buying one block I wanted to pick out individual knives to match exactly what I wanted to do. My first selection was a good chef's knife, one that could handle most of the serious and daily cutting. I searched around, looking at a bunch of different knives, but decided on this one because I'd heard the manufacturer, Wenger, was the best, and because I liked the size of it. I wasn't sure about the handle at first (I hadn't used on with a synthetic handle like this), but now I love it. For one, it's easy to hold, comfotable, and doens't slip around. Second, it's really easy to clean, and really seems to get clean. This knife is very sharp, too, and well-balanced (another key, as you don't want your knife getting awkward on you when you're in the middle of chopping up a large head of broccoli). Overall, I'm very happy with my purchase, and would suggest this knife to anyone looking for a good main knife.

Great Knife for big hands and priced below it's value.
After having used my previous cheapo knife set to death I decided to buy myself a nice chef knife. Because I'm an Amazon prime member I take advantage of the free shipping and bought 10 knives to pick the one I want to keep. The others I tried were different versions of Wusthof, Victorinox, Henckel, Shun, & Kyocera in either a Chef or Santoku above 7".
After testing them all I decided on this one for a few reasons.
1. Blade- was almost as sharp as knives 4x as much cost. After testing on different foods and a few different knife techniques I found the Douglas 10" to be easier to wield then some of the smaller blades. After cutting I used a USB microscope to check the edge & it looked great. Most the other blades after the same tests showed much wear. While the Shun was the sharpest it also showed a ton of micro damage to the blade, meaning more use of the steel to make the blade straight.
The other factor was the shape of the blade. The pinch before the handle is thin like the blade and most of the other "better" knives had a thick or graduated pinch which made me exert about 3x as much force to hold the knife. I know this thicker part is a sign of a good knife but I prefer the thinner pinch.
The best part of the knife was an dull piece of metal that juts down from the handle. Most the other chef knives went straight to blade and my huge paws would make me smash my knuckles while chopping. This little drop down is like the Santoku in idea without the huge shelf.

2. The handle is made for big men! After trying 10 knives from Amazon and a few more in Store at SurLaTab this was the best handle (other then the miracle blade's rock & chop... seriously great knife design). The handle was not only long but was rounded thicker as well. The pinch area has a molded grip to make proper knife techniques easier. I'm horrible usually when trying to chop fast like Top Chef but this handle gives me so much more control without cramping from holding it. I also like the handle material. At first I was suspect of the molded plastic but quickly grew to love it. The plastic gives a nice grip even when your hands are mucky. It has a micro beading that the pictures don't really show, it gives you a great grip and cleans easily.

3. It's Tom Douglas' local food hero of Seattle. He must have actually designed this knife as I haven't seen anything like it before and the size of the handle would fit his lumber jack hands. I first bought his spatulas and they were great so I gave the knives a shot.

If you have smaller hands like my wife try the 7" Santoku Tom Douglas by Pinzon Kai 7-Inch Stainless-Steel Santoku Knife. She decided to keep that one for herself as the handle is perfect for her child like hands. I have used it myself a few times and while it is small for me it is still very easy to use and very good quality (different maker then chef knife).

Unbalanced, inadequate, and generally cheap
I ordered two of these as Christmas presents for friends who are starting to learn to cook. The website said these knives were for the serious cook. This is absolutely untrue. The knives are seriously out of balance. It falls immediately knifepoint first even if you hold it at the abosulute forward part of the handle. There isn't a single point of hesitation. A person could get hurt using them. The edge is miniscule. The stainless steel blade is incredibly thin. The handles by contrast are blocky and uncomfortable for both myself, a small hand, and my son a large hand. Save your time and forget about these. I am surprised Wenger is putting their name on them.