Characteristics And Overview

The Right Knife For Every Purpose
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.
VIII.
Top chefs consider their knives the most important tool in their kitchen.
The demands of the professional kitchen require different types of
knives for different types of foods and different cutting tasks.
Peeling Knife
The curved blade shape is ideally suited for peeling, cleaning
or shaping any fruit or vegetable with a rounded surface.
Also known as a turning knife or bird’s beak peeler.
Paring Knife
This straight edge design offers precise depth control for
decorating and garnishing as well as peeling, mincing and
dicing.
Decorating Knife
Create crinkle-cut french fries, decorative garnishes and
crudities, even eye catching butter paddies.
Tomato Knife
The serrated edge slices even the ripest tomato as thin as you
wish without crushing. The forked tip is great for serving.
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.
Carving Knife
Perfect for the larger cuts of meat and for breaking down
larger fruits and vegetables.
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.
Paring Knife
The most versatile of all knives: for mincing shallots, onions
and herbs as well as cleaning and cutting vegetables.
WÜSTHOF offers the right
knife for every purpose,
whether a short or a long
blade, rigid or flexible, with
serrated or straight edge.
Knives are our profession, our
assortment incredible!
No need to fear the longer
blades! Whether it be meats,
breads, fruits or vegetables,
a faster, easier and safer cut
can be performed with a
longer blade. One cut does
it all.
ED. WÜSTHOF DREIZACKWERK SOLINGEN GERMANY
WÜSTHOF
WÜSTHOF