This is my weapon of choice for myriad kitchen chopping, dicing and mincing jobs. I've been using the same one for 10 years and it's still brilliant. US shipping ony.

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Product Description

Wusthof Classic 10 Inch Cooks Knife - Wusthof 458226

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Product Details

• Amazon Sales Rank: #9225 in Kitchen & Housewares
• Brand: Wüsthof
• Model: 4582-7/26
• Released on: 2001-07-31
• Dimensions: 4.40" h x 14.50" w x 20.10" l, .70 pounds

Features

• Heavy 10-inch blade superior for chopping and other cutting tasks
• Forged high-carbon stainless steel blade, hand-honed for razor-like sharpness
• Traditional-style composition handle is triple-riveted for strength and permanence
• Dishwasher safe
• Lifetime guarantee

Amazon.com Review
A cook's knife is the indispensable backbone of any cutlery collection. It performs a wide variety of cutting chores, from fine chopping to dicing and slicing. The heavy 10-inch blade of this definitive example provides sturdy heft so the knife rather than the cook does most of the work. The extra blade length makes quick work of all cutting jobs. The knife looks formidable, but it's a pleasure to hold and use--a true kitchen friend.

Part of the Classic series, this knife represents two centuries of unexcelled Wüsthof craftsmanship. Like other cutlery in the series, it's hand-forged from a single piece of stainless steel for maximum strength; the hand-polished blade is exactingly calibrated to be hard enough to resist dulling yet soft enough to take a keen edge when it's honed or sharpened. Dishwasher-safe and with a traditionally shaped, ergonomically designed handle that is triple-riveted for durability, this knife brings a guaranteed lifetime of low-maintenance cutting to any cook who owns it. --Arthur Boehm

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Customer Reviews

Design - Quality - Longevity - Comfort
Best 10" chef on the market: the Classic line has good handle weight and nice heft, and the scales are medium enough for small/med sized man hands to use with confidence. I find the Grand Prix to be a bit on the big side in the handle dept. Where this knife is a winner is: blade profile, steel characteristics, and edge grind.
If you compare this to, say, a Henckles 10" Chef, you'll notice that the Wusthof has a deeper, rounder 'belly.'This roundness enables the knife to rock back and forth (is that 'roll' back and forth?) for dicing with *much* greater ease than the Henckles, which tends to fall to the board and need to be picked up again, again, again.
The Wusthof steel, I think, has a touch more carbon than the Henckles, and a little less Chromium. It takes a second to touch up - effort that is rewarded by superior cutting performance, with a higher edge grind. That said it is not fragile.
The Wosthof blade is slightly hollow ground, whereas the Henckles is slightly convex, which causes the Henckles to 'split' more than 'slice' hard vegetables like carrots and radishes. I've been using a 10" on and off since 1989. . . and I love it.

Cry once...
Yes, the price of a Wusthof Classic is intimidating, and yes, you will feel buyer's remorse...until you use it for the first time. Even for the casual cook, the difference between a Wusthof and even a middlin' fair brand must be experienced to be appreciated. I bought one for my father (who never gets excited about ANY present, ever) for Christmas; and he hasn't stopped thanking me yet. That in itself made it well worth the price.

Essential Knife for Home Chefs
While hefting a cook's knife with a 10-inch blade can take a bit of practice, I recommend this size for everyone except those who have small hands. I started collecting Wüsthof-Trident Classic knives for home use twenty years ago, and this 10-inch Cook's Knife was my first purchase from this excellent line. I like the look and feel of traditional, triple-riveted, full tang high-carbon steel cutlery, which is why I have chosen the Classic line. (A comparable line would be J.A. Henckels Pro-S.) I use a honing steel on it often, and sharpen it myself with a Chef's Choice 3-Stage Diamond Hone Professional Sharpener. Also, I have always hand-washed and dried it. After lots of use, it still holds a keen edge.