Wusthof Knives

Wusthof Knives are premium German chef knives trusted in professional kitchens and serious home cooking alike. This range includes classic chef knives, santoku knives, paring and utility blades, as well as matching honing steels to keep edges razor sharp. Designed for demanding commercial use, they deliver clean, accurate cuts on meat, fish, fruit and vegetables. High performance steel and ergonomic handles help improve speed, safety and consistency on the pass or prep bench.

• Wide choice of Wusthof chef knives in popular lengths for everyday chopping, slicing and dicing.
• Specialist blades including paring, utility and filleting knives for precise, delicate work.
• High-carbon stainless steel construction for long-lasting sharpness and corrosion resistance.
• Ergonomic handles designed for comfort and control during long shifts in busy kitchens.
• Wusthof honing steels to maintain a keen edge and extend the life of your knives.
• Professional-quality knives suitable for restaurants, hotels, cafes, delis and catering operations.

How to choose the right Wusthof Knives

• Match blade length to the task: shorter blades for prep and trimming, longer chef knives for bulk chopping and slicing.
• Consider knife types you use most often, such as chef, santoku, paring, filleting or serrated utility knives.
• Choose handle styles that feel secure and comfortable for your grip, especially for long prep sessions.
• Think about volume of service in your restaurant, cafe or hotel and stock enough core knives for each station.
• Pair your knives with a suitable honing steel to keep edges aligned between full sharpenings.
• Plan storage, using racks, blocks or magnetic strips to protect blades and keep workspaces organised.

Care and maintenance

• Hand wash knives promptly in warm, mild soapy water and dry thoroughly to protect the blade.
• Avoid abrasive pads or harsh chemicals that can damage the edge or handle finish.
• Use a honing steel regularly to maintain sharpness and schedule periodic professional sharpening.
• Always cut on suitable boards, never on metal, glass or stone surfaces that dull blades quickly.
• Store knives safely in a block, rack or sheath to prevent chips, accidents and cross-contamination.
• Inspect handles and blades routinely for damage and replace any knife that becomes unsafe to use.

Explore our wider chefs knives, knife storage and sharpening ranges to complement your Wusthof collection.

Need help choosing? Call Caterboss on (01) 687 5772.