Wusthof Classic 4110 Serrated Utility Knife, 5 Inch

Handy knife for preparing food.

Warning: This knife is extremely sharp! Especially when using for he first time.I am a competent cook and use knives frequently. I continuously remind myself to utilize safety procedures while using knives. I nicked myself a few times with this new knife. The last "nick" was more than just a "nick". I am ok; just need to be moore cautious next time!Moral of this story: Don't let down your guard. Every time you use knives, especially new ones, warrant using slow and patient use.

I have bought the same knife from this seller before. It disappeared and after waiting a couple of months to see if it reappeared, I gave in and bought a new one. It came in 2 days, new and in it's original box. I'm a happy camper. Every kitchen should have one of these knives.

I've started my Wusthof collection one or two knives at a time b/c they're pricey, but they're also excellent quality and fit my hands well. I wouldn't say this knife is versatile b/c there's only so many things you want to cut w/a serrated blade, but it does its job very well.

Oh my gosh this knife is unbelievable. In all my years of cooking, I have never had a knife cut with such precision quickness and sheerness. It is worth spending a few extra bucks for a good quality knife as I have been buying cheep knives from Pampered Chef to Bed Bath & Beyond and not getting the chops and cuts in my food that I am getting with this knife. The Wustof Classic was highly recommended by chefs and cutlery employees as one of the top brands they use in their work. Fantastic purchase and I rarely write reviews but this one is product is top rated.

In Europe, this knife is called the "sausage" or "brunch" knife. Since Americans don't usually cut baguettes or weisswurst as part of making lunch, however, Amazon has chosen to call this what it is - the serrated utility knife.Name notwithstanding, the edge on this knife is the same as the one on the Wusthof tomato and bread knives, and the knife does in fact do splendidly on tomatoes (which aren't too terribly different from sausage) and crusty bread (as long as it is skinny french bread - get an 8-inch knife for the hefty american stuff).Where this knife truly excels, however, is cutting citrus. The blade is long enough to handle grapefruit, and the scalloped edge will cut even kumquats and key limes without crushing the pulp.So, I would have called this the citrus knife (or, maybe, the "soft things with a hard skin" knife). While mine doesn't get used as often as the paring or chef's knife, it's among our kitchen's top-five.

Great knife. A must have food serious cooks! Hands Down

quality