Product Description

A finely crafted, razor-sharp, stainless steel knife is an investment worth making. Especially when it(tm)s hand-forged in Germany by Wusthof(tm)s skilled craftsmen. The five inch boning knife has a slender blade for separating bones from poultry, fish, or meat. Full tangs provide maximum safety and perfect balance in the hand. Traditional, durable riveted handles. Hand wash; lifetime warranty.

Product Details

• Amazon Sales Rank: #28607 in Kitchen & Housewares
• Brand: Wüsthof
• Model: 4602-7
• Released on: 2001-07-31
• Dimensions: 1.80" h x 9.70" w x 13.50" l, .30 pounds

Features

• Narrow yet rigid blade best for most boning jobs
• 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
The thin, narrow-yet-rigid blade of this knife makes it perfect for working around all but the most delicate bones. Its 5-inch blade bones larger cuts of meat and whole poultry with ease. Unlike many other boning knives, this one has a full bolster so your cutting hand is protected as you work.

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 its owners. --Arthur Boehm

Customer Reviews

Good Knife, But Do You Need It?
There are really two main competitors in the high-end mainstream kitchen knife market: Henckels and Wusthof. Those who have used both usually have a preference. My preference (and therefore bias you should know about) is for the Wusthofs.

The Wusthof Classic line is the more conservative counterpart to the Grand Prix line. The only difference, however, is the handle style. I personally prefer the Grand Prix, but this is an issue of personal preference. The balance and grip of these knives are as close to perfect as I have found. For those wondering what benefits a higher priced knife provides, one benefit is that the blade (or tang) is one piece all the way through the handle. This makes the blade much stronger, and less likely to snap.

This particular model, the 5 inch boning knife is a good knife. In my review of the 6 inch cleaver I noted that most people really don't use a cleaver anymore, as they buy either pre-cut/pre-packaged meats, or they have the butcher cut the meat into loins or steaks for them. However, I think this knife is slightly more useful for the everyday cook than the cleaver. I find this knife useful for both boning and fat trimming. Although this knife is probably not essential for a starter collection, I would add this knife before a cleaver.

An excellent knife and great value to your kitchen
For what it is, this 5-inch boning knife from Wusthof is fantastic. Note I wrote "for what it is" and not for what it isn't. No, it's not a cleaver. No, it's not a Chicago Cutlery knife, which is a "nice" knife, but see for yourself why it doesn't compare to a Wusthof. Why reviewers compare apples to oranges and claim that you probably won't use various knives is beyond me. Just because THEY don't use a cleaver or a boning knife in the kitchen doesn't mean that rest of us shouldn't. How many more reviews will you remind us of what knives you DON'T use to discourage us from buying them? Weird. That's like complaining that an action movie isn't Shakespeare, and "Will you really read Shakespeare?".... Enough already.

So if you want a flexible boning knife to trim meat, silverskin, fat, or heck, even fillet fish, this 5-incher from Wusthof is just about perfect. I've used the 6-inch version since 1996 and last November I bought this one. What a pleasant surprise! I use it for every trim detail short of turkey prep. Both strong and precise, it delivers as thin a slice as you want. And once again, just because some reviewers never learned to use a cleaver, don't let that scare you from buying this fine boning knife.

Good knife, but over priced.
I'm a classically trained chef and I've had the opportunity to use many types of knives. Wusthoff, Henckels, Sabatier, you name it. For the home, I can't say enough good things about Chicago Cutlery. I've had my set for more than 10 years. The blades hold their edge, they are comfortable in the hand, and cost far less than any of the imports.