WÜSTHOF is recognised worldwide as a specialist in outstanding knives. Ambitious home cooks and professional chefs appreciate the first-class quality of forged WÜSTHOF knives. Our high-quality products have stood the test of time over more than 200 years. We are immensely proud of this reputation, but it also means we have a responsibility towards our customers and employees, as well as to society and the environment.
The Trident the symbol of our company philosophy These are three values to which we are particularly committed. They form the basis for the manufacture of our products and provide the overall concept for our company. The WÜSTHOF brand is synonymous with exceptional quality and long-lasting products.
A family business since 1814 before 1895 1895 1951 1967 1998 2006 The first company records for WÜSTHOF go back to the year 1814. It was in that year that Abraham Wüsthof founded his factory for fine steel wares, now known as the Dreizackwerk, in a small grinding workshop called a Kotten. It has been managed as a family business ever since. Today, WÜSTHOF produces its knives in three high-output, ultra-modern production facilities in Solingen. Quality Made in Germany. WÜSTHOF sells its products in more than 80 countries worldwide. Since it was first established, WÜSTHOF has developed from a small grinding workshop ( Kotten ) into a modern global enterprise. The Dreizackwerk currently managed in the seventh generation by Harald Wüsthof and Viola Wüsthof is one of the leading knife factories in the world. Today s experts enjoy innovating with the benefit of more than 200 years of experience in producing knives. Viola Wüsthof and Harald Wüsthof
The WÜSTHOF Philosophy Passion Knives have been our passion for 200 years. We invest more than just raw materials in them. The success of WÜSTHOF is down to its people. A management team and around 350 employees ensure we produce high-quality products. They all work together to improve still further on our excellence. Our aim is to pass on our passion for knives to the people for whom they are made. Diligence Manufacturing products with a consistently outstanding level of quality and long life cycles is of paramount importance to us. This begins with the high-quality original material we use for our knives: chromium-molybdenum-vanadium steel. This provides the basis for the most important feature of a knife its sharpness. We consciously follow the design maxim, form follows function. The results are clear to see Just feel it. Perfection More than 40 processes are involved in making our knives. Ultra-modern technology comes together with human expertise to form a successful combination. WÜSTHOF employees and engineers work closely together, developing customised new machinery and intelligent production systems. In this way, we can produce knives with a high level of automation and the utmost perfection. The very latest quality control procedures and strict quality checks throughout the entire production process guarantee a consistently outstanding level of quality.
Forged tradition The most popular forged knife in the WÜSTHOF range a classic design with steel rivets and the characteristic red Trident on the black handle. CLASSIC the knife range with a vast selection of models. Perfect workmanship in a traditional, timeless look. Asian knives are becoming increasingly popular. WÜSTHOF has various styles to choose from.
Forged perfection The distinctive double bolster and triple-riveted handles are what make CLASSIC IKON knives so intriguing. Genuine masterpieces for your kitchen. Design, ergonomics and proven quality. The perfect combination for enjoyable cutting. Fast and safe sharpening, keeping a firm grip on everything. With a WÜSTHOF knife sharpener.
/ Forged luxury True highlights in every kitchen knives with a double bolster and exclusive handles. Available in crème white colour or African blackwood with individual grain. A luxury, elegant design combined with the ideal ergonomics and perfect quality of a WÜSTHOF forged knife. Store your knives safely and stylishly; in our thermo beech magnet block, for example.
Forged functionality The full tang of the forged knife fits securely in the easy-maintenance, non-slip handle featuring a shiny trident logo. GRAND PRIX II the modern knife range offering a unique combination of form and function. High-quality kitchen and household scissors are also part of our range.
The forged cook s knife its qualities in detail: The blade surface The blade is forged from a single piece of steel. The high-quality chromium-molybdenum-vanadium steel is hardened to 58 Rockwell during the production process. This makes our knives sharp, long-lasting and easy to sharpen. The blade spine On a high-quality knife, the spine is carefully ground and beautifully smooth (technically known as deburred ). The bolster The thicker integral section between the blade and the handle is a typical feature of the forged knife. Thanks to its weight, the knife is perfectly balanced in the hand. The heel of the handle Shaped so that the knife can always be handled safely. The cutting edge This enables clean and precise cuts. The outstanding sharpness and edge retention of WÜSTHOF knives is the result of the special PEtec sharpening process. The etching This provides proof of the knife s origin and includes, as well as our logo and place of origin (Made in Germany/Solingen), the product number and name of the range. The finger guard Protects the fingers from sliding down the blade. The rivets Stainless steel rivets permanently secure the handles to the tang. The tang The handles are attached to this extension of the blade known as the tang. The handles can be made from various different materials.
The cook s knife the most versatile tool in the kitchen: The blade surface For shaping, flattening and transporting. The blade spine For chopping small bones and cracking open shellfish. Many WÜSTHOF knives have been given the NSF certification. NSF is a major US seal of hygiene and quality. The tip For dicing and finely chopping vegetables. The mid section For dicing, chopping and cutting. The base of the blade For cutting through and chopping with power. PEtec the new WÜSTHOF technology offering superior sharpness! To make something that is already good even better that is the challenge we set ourselves. Our engineers have developed a new sharpening technique. This ensures that our knives are even sharper than ever before and retain their sharpness for a long time.
For private and professional kitchens GOURMET the versatile and attractive range for home cooks and professional chefs. The chefs range includes knives, accessories and storage solutions. The quality of WÜSTHOF knives is appreciated by famous chefs worldwide. The German national team of chefs are among those who achieve success using our knives. WÜSTHOF provides equipment for the professionals from the trainee set to the complete chef s case. The PRO series with special knives for the restaurant/catering trade.
The perfect entry-level range SILVERPOINT the entry-level range of knives, focussing on design and quality right from the start. Ideal for all the small cutting tasks in the kitchen. Five blade shapes with ergonomic handles in four fashionable colours will bring your kitchen to life. Practical kitchen gadgets complete the range and make your work easier.
The right knife for every cut Peeling knife This handy little knife is also known as a turning knife and is great for peeling and cleaning vegetables. The special blade shape makes it easy and quick to peel fruits and vegetables, such as apples and potatoes. Paring knife This knife with a straight, narrow blade is a standard feature in every kitchen. It is particularly good for cutting onions, garlic or other vegetables. Sausage knife The serrated edge makes this knife perfect not only for slicing tomatoes cleanly and finely but it is also great for cutting aubergines, pods or soft fruits with a firm skin (e.g. pineapple, plums, peaches), as well as bread rolls and cured sausage.
Bread knife with a precision double-serrated edge The bread knife with double-serrated edge cuts through crusts and roasts just as easily as through soft bread. The difference between this newly designed serrated edge and an ordinary serrated edge is immediately obvious. Fillet knife Our fillet knife comes in several different versions: with straight or curved blade and with rigid or flexible blade surface. All fillet knives have one thing in common: their blades are very thin, allowing you to make particularly controlled and precise cuts. Carving knife This knife with a long, slender blade cuts and serves roast joints of meat, ham or poultry raw or cooked in the portions required. Santoku The name Santoku comes from the Japanese and means three virtues (San = three, Toku = virtues). This name is very apt as it describes the suitability of the Santoku knife for chopping, slicing and dicing. Cook s knife A perfectly balanced knife for dicing and chopping as well as cutting meat, fish, fruit and vegetables. An all-rounder in the kitchen. Chinese chef s knife The Chinese chef s knife is shaped like a cleaver but is suitable for finely slicing and chopping herbs and vegetables.
The right way to hold your knife Place the lower three fingers of your hand around the handle, with your middle finger on the bolster. The right way to cut Hold the food with your free hand. Your fingertips should be pointing towards the inside of your hand. This means you can t injure yourself when cutting. Types of blades Blades with a straight cutting edge This is the most common edge. Knives with straight edges produce a very smooth and clean cut. Whether you are cutting something hard or soft, there is no tearing or ripping. Knives used for peeling also have a straight edge. Clasp the blade left and right with your thumb and index finger. Set the knife close up against your fingers so that the blade lightly touches the fingers when cutting. Blades with a serrated edge Knives with a serrated edge are often known as bread knives or serrated knives. The regular serrated edge works cleanly and securely into food with a firm peel or hard crust. In this way, you will be holding the knife safely in your hand and can guide the blade with precision. Guide the knife with a rocking movement up and down so that the tip of the knife always stays on the cutting board. Use your thumb to move the food towards the blade. Blades with a hollow edge The dimples in the blade produce air pockets when cutting. This ensures nothing sticks to it and makes it particularly easy to cut thin slices.
The right way to sharpen Sharpening or honing steels To ensure that your knives stay beautifully sharp, use your honing steel regularly. If your knives get blunt, they can be sharpened again using a diamond or ceramic sharpening steel. Knife sharpeners If you would rather not use a steel, you can use a WÜSTHOF knife sharpener instead. Sharpening stones A particularly gentle and effective way of sharpening knives is to use a whetstone. WÜSTHOF whetstones consist of a highquality combination of various abrasive grits. The stones are made from silicium carbide and high-quality corundum. Honing or sharpening? That depends on whether your knife has just lost its sharpness due to constant use or whether it has become really blunt. Knives that have lost their sharpness can be sharpened using a honing steel. For blunt knives, use a sharpener. WÜSTHOF has the right tool for the job and will give you some important tips on how to use it. Sharpening tip When using a whetstone to sharpen, always keep the knife at exactly the right angle to the stone. The WÜSTHOF slider makes this easy to achieve. Sharpening techniques using a honing or sharpening steel Hold the steel in one hand and the knife in the other hand. The knife should be above the steel. Tilt the knife so that there is an angle of about 20 between the blade and the honing / sharpening steel. Pull the blade in semi-circular movement over the steel, making sure you use the entire length of the steel. The base of the blade glides in an arch down to the tip of the blade. Variant 1 Honing steel at an angle away from the body. Variant 2 Honing steel vertically on a base. Watch the WÜSTHOF sharpening video to see the right way to sharpen your knives just scan the QR code.
The right way to store your knives Drawer inserts The slots ensure the knives are always ready to hand and stored safely in place in the drawer. Magnetic holders Magnet holders are another good way to store knives. WÜSTHOF offers various versions, all of which keep knives safely and ready to hand. Traveler Sets Practical: always keep a high-quality knife with you when traveling and on holiday. Also includes scissors and a corkscrew. The set comes packed in a sturdy bag. Knife block The perfect place to store knives, scissors and a honing steel. Your knives are well protected and always close at hand. WÜSTHOF blade guards guarantee the safe storage of your knives in the kitchen or when travelling.
Responsibility A sustainable way of operating is absolutely essential for future-oriented companies such as WÜSTHOF. Economy and ecology go hand in hand and guarantee the longterm success of our business. The WÜSTHOF production facilities in Solingen are amongst the most modern in the world and guarantee environmentally-friendly production, with the efficient use of energy and raw materials, the preservation of resources and reduction of wastewater and exhaust emissions. At WÜSTHOF, top priority is given to our responsibility towards sustainability and protecting the environment. A central environmental management system manages all the environmentally relevant processes and at the same time raises awareness amongst employees and encourages them to open up as yet unused potential that makes sense both economically and ecologically. printed by OFFSET COMPANY SCC-13 Brochure no. 9936