The company Founded in Solingen/Germany in 1814. 300 skilled craftsmen and technicians. All knives are entirely manufactured in Solingen / Germany. One of the leading cutlery manufacturers in the world. Um 1900 Owned by the Wüsthof family, now in its 7 th generation and operated by Harald Wüsthof. Harald Wüsthof Specializing in high quality knives and tools for the professional and home chef alike. WÜSTHOF products sold in more than 75 countries all over the world 2
WÜSTHOF the trademark Vor 1895 1895 1951 1967 1998 2010 The official logo. Registered with the Imperial Office in Berlin since 1895. Registered and protected in most countries of the world. 3
Range of Products Household and professional knives 4
Range of Products Scissors Gadgets Sharpening Knife Storage Manicure items Accessories 5
The WÜSTHOF- Knife From the initial forging, to grinding, polishing and the final application of the cutting edge, some 40 major manufacturing steps are required to produce a WÜSTHOF knife. All WÜSTHOF knives share the same characteristics: Precision forged from a single blank of high carbon, no-stain steel. Perfectly balanced for effortless cutting. All WÜSTHOF knives are Made in Solingen/Germany. Skilfully honed twice on both sides - guaranteed razor sharp. WÜSTHOF name, TRIDENT - logo and city of production in Solingen / Germany, on each blade as symbol of quality. Seamless, hygienic fit between handle, bolster and full tang. 6
The Steel Characteristics of the steel Exceptionally sharp Long-lasting cutting edge High stain resistance Easily restorable edge Tempered to the optimum of 58 Rockwell for durability X 50 Cr MoV 15 a special alloy for superb knives X = Stainless steel 50 = 0,5 % carbon the carbon content is significant for the sharpness Cr = Chromium for stain-resistant properties Mo = Molybdenum enhances the stain-resistant properties V = Vanadium for hardness and edge retention 15 = Contents of chromium in % (15%) 7
The evolution of a precision forged knife 1 Sheet bar of high carbon no-stain steel 4 Polished 2 Precision forged piece 5 Scales of handles and rivets 3 Tempered to 58 Rockwell 6 The WÜSTHOF Cook s knife 8
Quality from the start The forged knife Some 40 major manufacturing steps are required to produce each knife. From the initial precision forging to the application of the final cutting edge, painstaking quality controls follow each step in the process. The result: the perfect cutting tool. The Blade: Precision-forged from one solid piece of steel. Tempered to the optimum 58 Rockwell. The business end of the knife. The Blade Spine: Carefully ground and polished. The Bolster: The integral part of the precision forged knife. Provides heft and balance for effortless cutting. The Rivets: Permanently secure the handle to the full tang. The Edge: Skillfully honed by hand. It is incredibly sharp and easily maintained. The Finger Guard: Provides safety and comfort. Adds heft. The Etching: The WÜSTHOF name, the TRIDENT logo, the steel formula and the city of origin. Proud symbols and our guarantee of the finest quality. The Tang: The extension from the blade and bolster into and through the length of the handle. The Heel of the Handle: Assists in safe and controlled handling of the knife. 9
The right knife for every purpose Peeling Knife The curved blade shape is ideally suited for peeling, cleaning or shaping any fruit or vegetable with rounded surface. Also known as a turning knife or bird s beak peeler. Vegetable Knife This straight edge design offers precise depth control for decorating and garnishing as well as peeling, mincing and dicing. Paring Knife The most versatile of all knives: for mincing shallots, onions and herbs as well as cleaning and cutting vegetables. Tomato Knife The serrated edge slices even the ripest tomato as thin as you like without crushing. 10
The right knife for every purpose Boning Knife De-boning chicken or ham, trimming fat and sinews. The tapered, pointed blade is a necessity for working closely around joints. Fillet Knife Filleting delicate fish or preparing carpaccio it s easier with this extra thin, flexible blade. Bread Knife The freshest, crustiest loaves are no match for the sharp, serrated edge of this kitchen must-have. Even when cutting the birthday cake or a crusty roast - this knife does it all. Carving Knife Perfect for the larger cuts of meat and for breaking down larger fruits and vegetables. 11
The right knife for every purpose Cook s Knife No kitchen is complete without at least one of these manually-operated food processors. It is the most essential of all knives used in the kitchen. For the coarse or fine chopping, mincing and dicing of virtually every kind of food. Perfectly balanced, an extension of your hand. Santoku The Santoku is a knife originally used in the Japanese kitchen. The name translates into Three Virtues. San = three and Toku = Virtue. So it combines in one knife the tools for of slicing, dicing and chopping. WÜSTHOF has added yet another great feature: the hollow edge. These bevels create pouches of air between the blade and the slice and thus prevent the slice from sticking to the blade. This, combined with the outstanding sharpness of the polished edge, allows super thin and precise cuts. 12
The right knife for every purpose Chinese Cook s Knife Frequently referred to as a Chinese Cleaver (used by most Chinese chefs as their main cook s knife), because of its similar shape to a meat cleaver. But its blade is far thinner and lighter in weight than normal cleavers. Created for slicing strips of meat quickly, and fine chopping of vegetables and fruits. Its mirror polished cutting edge makes this knife incredibly sharp. Nakiri The blade shape finds its origin in Japan. A versatile vegetable cleaver for slicing, dicing and chopping even large vegetable. Soft and hard. A pleasure to use for fruit as well. Thanks to the thin and wide blade it produces very fine and even cuts. The blade can be easily controlled. Caution: All WÜSTHOF Cook s knives have been purposely ground extra thin for the ultimate cutting performance. Chopping through bones will damage the fine edge. For deboning only use boning knives. 13
Types of blades PEtec PEtec, Precision Edge Technology is WÜSTHOF s newest advancement in pursuit of product perfection. Conventionally hand sharpened knives display a geometrically irregular edge, which impairs the cutting performance. With the implementation of PEtec, WÜSTHOF knives reveal an exceptionally improved sharpness, which is retained significantly longer. PEtec also ensures that every precision forged knife, regardless of the series or length of blade, presents the exact same level of edge perfection and uniformity from tip to tang. Simple maintenance ensures a factory edge for many years to come. The benefits in brief: Perfect and precise shape of the edge. Comparable to a razor blade. Extreme high initial sharpness. Extreme high edge retention, the knife stays sharp significantly longer. Uniform performance of every forged WÜSTHOF knife. 14
Types of blades The blade with the serrated edge The serrated edge allows an easy, crush-free cut through any food with a firm, crusty exterior and a soft interior. Only the serrated edge will do on the freshest bread or the ripest tomato. The blade with the wavy edge The wavy edge allows cutting of food with a firm, crusty exterior and a soft interior. Smooth cuts without tearing fibers or causing crumbs. The blade with the hollow edge During cutting or slicing, an air pocket is formed between the hollow edge and the food itself, reducing drag on the blade. This prevents foods like salmon or ham from sticking to the blade and allows for finer, paper-thin slices. 15
Characteristics: Handle made of Grenadill wood (African Blackwood) - one of the hardest types of wood in the world. All farming is limited to a small quantity and is government- controlled. The natural grain of the wood makes each knife exclusive and unique. Half bolster allows use of the entire cutting edge and facilitates sharpening. Presented in gift boxes. More than 20 individual styles with 4 different handle sizes. 16
Characteristics: Elegant timeless Design. Satinated 18/10 stainless steel handle shells, filled with porcelain. Full bolster, an integral part of the forged knife, provides heft and safety. Full tang steel extends deep into the handle for the well known WÜSTHOF balance. Presented in gift boxes. More than 30 individual styles with 4 different handle sizes. 17
Characteristics: Available with black or crème handles made of special synthetic material. Triple-riveted. Half bolster allows use of the entire cutting edge and facilitates sharpening. Innovative handle design for comfort and control. More than 25 individual styles with 4 different handle sizes. 18
Characteristics: Half bolster allows use of the entire cutting edge and facilitates sharpening. 30% lighter knife compared to CLASSIC (e.g. a cook s knife with a blade length of 20cm) The combined expertise of LE CORDON BLEU, one of the world s leading cooking academies, and WÜSTHOF has resulted in the design and production of the Le Cordon Bleu collection. The perfect range for people who prefer lighter knives. More than 15 individual styles with 4 different handle sizes. 19
Characteristics: Molded, ergonomic designed handles of slip-resistant poly material. Full bolster, an integral part of the forged knife, provides heft and safety. Seamless hygienic fit of the handle. Full tang steel extends deep into the handle for the well known WÜSTHOF balance. More than 35 individual styles with 4 different handle sizes. 20
Characteristics: GRAND PRIX II Colour offers you four different colours for correct identification in the professional kitchen: Red: Meat Blue: Fish Green: Vegetables Yellow: Poultry fulfils the HACCP requirements. Full bolster, an integral part of the forged knife, provides heft and safety. Molded, ergonomic designed handles of slip-resistant poly material. More than 30 individual styles with 4 different handle sizes. 21
Characteristics: Triple-riveted handle shells, full tang handle. Seamless, hygienic fit. Full bolster, an integral part of the forged knife, provides heft and safety. Black handles in traditional look made of synthetic material. WÜSTHOF s most comprehensive assortment of precision forged knives. More than 75 individual styles with 5 different handle sizes. 22
Characteristics: Non-forged, precisely cut with the latest state of the art laser technology. Full tang for all knives of 12 cm blades and longer. Triple-riveted handle shells. High carbon, no-stain steel. Middle price point. More than 50 individual styles with 5 different handle sizes. 23
Characteristics: Non-forged, precisely cut with the latest state of the art laser technology. Tang fills half of handle length. Synthetic handle. Lower price point. Wide range of kitchen tools of matching design. More than 50 individual styles with 4 different handle sizes. 24
Sharpening The sharpening steel With regular use, any knife will lose its "bite". Every edge has many very fine "teeth" which are bent to both sides of the blade after a certain time of cutting on a hard surface (you can t see that with your eyes- only under a microscope). Using a WÜSTHOF sharpening steel will realign these teeth and keep the edge sharp for a long time of cooking enjoyment. In our extensive range of sharpening utensils we also have steels with oval shape on offer. With the oval form there is an extensive area of contact between sharpening steel and the edge of the blade. These steels are very much like those used by butchers and people working in the meat-industry. 25
Sharpening Should your knife have become dull you might no longer be able to restore the edge by using a sharpening steel. That is when you have to use an abrasive sharpening utensil to reshape the edge to its original factory geometry. The diamond knife sharpener The diamond sharpener is coated with up to 2 million industrial diamonds. The abrasive surface allows you to create a new edge quickly and efficiently. To be used like the sharpening steel. The ceramic sharpener Ceramic is a very hard material. The surface of this rod is abrasive but not as abrasive as a diamond sharpener. Thus resulting in a finer edge. To be used like the sharpening steel. 26
Sharpening The whetstone Use the coarse side for presharpening and to remove small nicks. Use the finer side of the stone for the final polishing of the edge. The finer the stone the smoother and sharper the edge. Knife sharpener (ceramic) These sharpeners are an easy way to sharpen your knives. Two ceramic wheels offer you the right angle, just gently pull your knife through those wheels and you will have restored the edge. 27
Sharpening technique Sharpening with a steel Hold the steel with your left and the knife with your right hand (lefties simply do the opposite) and guide the blade with light pressure across the steel. Do this in an arching motion, side-to-side, at a 20 o angle between blade and steel. Repeat this process 6-8 times. Never stroke each side more than once in succession. The Tip Down method shown here works best as it lets you always see the contact point of the knife and the steel. With a little practice, you will find this becomes an easy motion. Now your knife should be as sharp as the first time you used it. Please use a steel which is, at the minimum, the length of the blade you hone. 28
Sharpening technique How to use the whetstone: Submerge the stone in water for about 5-10 minutes. Continue to apply water while sharpening. The stone releases small particles during the sharpening process. This powder in combination with water allows the sharpening. Place the stone on a slip-resistant base like a towel. Start by using the coarse grit of the stone. Move the blade back and forth at an angle of 10-15 using gentle pressure. Start at the tip of the blade, continue with the middle section, and finish at the end of the blade. After a while you will notice a small burr at the edge. Now repeat the same process on the other side of the blade. Finally, turn the stone over and repeat the procedure, this time using the fine grit of the stone. In order to remove the remaining burr, pull the blade at an angle over the stone. Now you will have achieved the best sharpness. Rinse the stone and clean off the grinding residue. Clean your knife with hot water. 29 Please take utmost care when sharpening your knives to prevent injuries.
Cleaning If you value your tools, we recommend washing your knives with warm, soapy water after each use. Rinse carefully and dry with a towel. Technically, WÜSTHOF knives are suitable for cleaning in the dishwasher (except knives with wooden handles), but there are a number of reasons why precious knives should not be cleaned in a dishwasher: Many dishwashers have a cutlery basket into which knives, cutlery, and other utensils are placed. With both the loading and unloading of this basket, as well as the force of the water pressure, there is the danger that the blades will hit against one another or against other objects in the dishwasher and become damaged. 30
Cleaning With dishwashers that have a cutlery drawer, the loading and unloading process may damage not only the knife blades, but also the covering of the cutlery drawer so that the coating can no longer provide the protection for which it was designed, causing rust to set in. This can lead to foreign rust deposits on the blade. If the dishwasher is not used for a number of days, and the knives are not cleaned directly after use, the effect of caustic food particles such as pickles, spicy sauces, citrus fruits, and vegetables that remain on the blade can lead to unsightly spots and corrosion. It is very important to use the correct amount of dishwasher detergent, otherwise foreign rust particles will adhere to the blade. In most cases these spots can be easily removed with a steel cleaner, which is available at most hardware stores. 31
Storage Knife Blocks WÜSTHOF offers knife blocks in a variety of shapes, colors and configurations. The handy knife block provides protection for your blades as well as a visual compliment to your kitchen decor. Tip: When buying a knife block, always look for horizontally placed slots. Otherwise, the knife s edge will unnecessarily wear out and become dull too quickly. 32
Storage Cook s Cases and Knife Rolls Cook s cases in rolls and briefcase styles. This is the ideal method for professionals to store and transport their tools safely. 33
Storage Magnet Bars in wood, synthetic material or aluminium. Two extra strong magnet segments provide a safe, easily visible and space saving storage option. Mounting materials are included with each magnet bar. In-Drawer Knife Organiser Safe, convenient way to store knives. With the In-Drawer Knife Organiser your knives won t clash together when opening the drawer. It prevents damage to the blades. 34
Storage Blade Guards Blade Guards made of high synthetic materials protect the fine edge against damages and scratches. WÜSTHOF offers blade guards with velvet or magnetic interior for the safe storage of knives in the kitchen drawer as well as in the knife roll of the professional chef. 35