Wusthof Pro Cook´s knife, 8 Inch, Black

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.

Superb quality and very lightweight but yet still has a nice feel to it and doesn't feel cheap. The balance isn't the best because the steel doesn't go through the handle, but I've had this knife for 5± years now with no problems and amazing results for the price

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.

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.

Before buying this knife, I read several comparison reviews of chef's knives. One review that I especially liked had a review of a handful of knives and involved testing by several chefs. The top rated knife was a Japanese knife (~$130) and was rated the sharpest although subject to chipping if you dropped it or banged into something. The second knife was a Wusthof (with a price of $120) and was more forgiving than the Japanese knife so I bought one of those. This knife was rated below the top two, but was described as being an incredibly good knife for not a lot of money. I bought this knife in addition to the #2 $120 knife. I like them both, but I have to say this is sharper and has a more comfortable handle.This really is a great knife for not a lot of money.

I cook at least 4 nights a week, and I've been looking for a good chefs knife but I didn't have a $100+ to spend on one knife. This knife came very sharp, and is very light and easy to use. The handle is very comfortable and feels like it was designed for my hands. The way the handle is made, it seems like it will work for small to large hand sizes. <y only complaints are that the tip of the knife has been ground at a different angle than the rest of the blade so I won't be able to dice the way I was planning. This will also make it extremely difficult to sharpen when the time comes. Also the blade is curved slightly, I know I am being really picky for the price point, but it is an excellent knife that I plan to use for years to come

I can't decide if I like this knife more than my budget Victorinox. The grip is definitely unorthodox, allowing you to get more on top of the blade. It's definitely the best for chopping strokes because of the blade curve. Rubber grip surface & shape is pretty comfy. Out of the box it's decently sharp, enough to take hairs off a hand. If you have the gear I recommend tuning it up upon receipt though.Overall I highly recommend as a starter knife or a beater. In my opinion anything with a double bevel used as a workhorse should be cheap and replaceable. The most important pieces of cutting equipment in any kitchen are the sharpening tool & hone. Use it often and buy quality. They can take cheap knives like this to that special happy place.

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.

Excelente filo y calidad

Brilliant knife, easy to use and well worth the money

Este cuchillo esta buenisimo, es muy filoso y aun despues de un par de semanas de uso no lo a perdido

Premessa: e' il primo coltello semi-professionale che compro e non posso fare paragoni con modelli di qualita' piu' elevata (come l'ikon della stessa wusthof).Coltello che taglia in modo eccelso. Impugnatura morbida ma salda grazie al manico antiscivolo. L'acciaio non e' molto duro, infatti ho perso il filo dopo circa 5 mesi (e quindi va affilato con una pietra).Finora sono rimasto molto soddisfatto: non si e' mai scheggiato fino ad ora e taglio di tutto.