WüsthofGourmet 12" Chef's Knife,Black/Silver

What a generous ex I was

Received 12inch blade instead of 10inch I ordered. Took a while to adjust to the longer blade (still poke myself with the tip occasionally while moving veggies on the cutting board) but still love this knife . Retains sharp edge for a long time, easy to clean and handle is a great fit. And the 12inch blade makes chopping bunches of parsley a snap.

The first thing you'll notice when you pick up this knife is how great it feels to hold. The ergonomics of the handle are superb, if not a little un-sexy. The second thing you'll notice is how light it is. Most premium knives use a thicker blade stock and denser handle materials, but this blade is thin and the handle a medium density plastic. For my taste, it's perfect. I own a few nicer (read: expensive) knives and they all weigh meaningfully more than this one, but this is the one I reach for when I have some serious cutting to do. It really is an absolute pleasure to use.I haven't had it long enough to comment on edge retention, but I do run it across some ceramic sticks each time I use it and so far it's still razor sharp. Cleaning the knife is easy and quick. There aren't any cracks or openings for stuff to get embedded into and the grip, while grippy, isn't sticky.One thing I have noticed is if I lay it out to air dry and there are drops of water left on the blade, there will sometimes be small surface rust spots when I come back to put it away. It wipes right off and leaves no pitting but I wouldn't expect this from stainless steel.I will probably not be buying any $100+ chefs knives anymore after finding this one, unless I want something flashy to show off.

This knife came out of the box razor sharp. It’s light, easy to control, and holds an edge for quite a while. The handle is made of some textured slightly tacky material that is easy to grip even when wet and soapy.My only complaint might just be operator error: the blade is so smooth and flat and polished that sliced vegetables tend to form a vacuum seal against it, making very deep cuts somewhat difficult and the veggies disinclined to let go of the blade even after being sliced.The grind marks are readily apparent on the edge but don’t negatively affect its cutting ability. I stropped mine in the first week, and have only put it on a steel once a week since then and it still sliced tomatoes easily 6 weeks later. When it started having trouble with tomatoes I just gave it a good stropping and it was like new again.Overall I am extremely happy with this knife and I’ve used for everything from breaking down a chicken to carving a roast to chopping, slicing, and mincing fruits and veggies, and every other kind of meal prep task you can imagine. If you’re a cook on a budget, get this, you won’t be disappointed.

I'm a professional chef. I've never seen a knife whose handle is more detrimental to establishing a good grip than this knife.The shape is overly thick for too long a period of time, the belly is also huge.Victorinox makes a far better knife at the same price point. Great blade geometry, not good handle but better than this wusthof, and similar quality steel.two stars instead of 1 simply because i'm sure there are a lot of no name knives for around this price that are way worse than this guy.

God I Love this knife. I've used a lot of knives in 30 years as a chef, this is my all time favorite. Makes real short work of produce an meat. As a 10", it can be slightly unweildy with delicate work, but as you get used to it, I don't even use my pairing knife anymore. Very light, awesome balance & holds an edge amazingly. Had my 1st one 2 years ago, had to sharpen it the 1st time about 5 or 6 months ago... Seriously. I process CASES of fruit like pineapples and at least 200lbs of port a week, only ever needed a Steele now and again. Well well worth the price. Over $200 is the next knife I've ever had as good as this one & that one didn't hold the edge as well.

Pretty big.

Very nice knife, I always use a 12 inch blade as my main knife in the professional kitchen. I bought this to replace my years old 12 inch Victorinox Fibrox knife that had a broken tip (my fault) and a dent in the edge (probably my fault). I picked this one for the ergonomic handle that rests your first finger on the handle instead of the blade while using a pinch grip. It took a couple days to adjust but I do like it now. Unfortunately, all my other Wusthof Pro knives have handles that look the same but are actually much more rounded and more comfortable to use. The 12 inch is the only one that is kinda 'blocky', making it a bit awkward to grip, but I'm gonna take a grinder to it and shape it like the others. I have longer fingers than most so I like a wider spine to edge width than this has but it works. The knife is great and I'm gonna keep it but if I had it to do over again I'd probably buy another Victorinox Fibrox or maybe a Mercer Millenia (my friend has one and it feels good in my hands). Hope this helps somebody looking for a good 12 inch Chef's knife.

Great knife, feels nice to cut with and stays sharp for a long time.

This is an excellent knife and extremely good value for money

Brilliant knife, easy to use and well worth the money

This knife was recommended by Andrew Rea (Binging With Babish on YouTube) for a good, budget conscious kitchen knife and I couldn't agree more. This thing is weighted great, has a good grip, and really moves naturally. I use it for almost everything I do in the kitchen, and using a whetstone to sharpen keeps it in perfect condition. It's a fantastic knife that doesn't break the bank, and within the first few times was much better feeling that my other 2 large knives that came in an $80 block from Canadian Tire.

It doesn’t cost an arm and a leg, but it will cut off an arm and a leg. This is a third time gift purchase; I run a cooking club and give my helpers a nice present at the end of a course. Nice steel and the factory edge is crazy sharp. It doesn’t fit a formal pinch grip perfectly, but most home chefs won’t notice. Great blade that won’t break the bank.