WÜSTHOF Classic 2-Piece Asian Knife Set - High Carbon Stainless Steel Kitchen Knives for Sushi, Vegetables & Meat - Perfect for Home Chefs & Professional Cooking

The primary reason I purchased this knife was for cutting chicken breasts into cutlets. The ol' chef's knife just wasn't "cutting it". Erm, okay...I've learned a few things with this knife, and there is a bit of a learning curve for someone who has never used one before. The first thing is that I can really make some fine slices with this thing. It works well for the intended purpose, but what I really like it for is mincing garlic. Man, does this knife make that task easier.I use this knife for most of my mincing these days.Part of my problem is that I have used a chef's knife so much over the years that the Wusthoff I own feels like an extension of my arm. I can do a lot of stuff with a small chef knife, and I can do it quickly. I still prefer dicing most vegetables with the chef's knife. In fact, I would say that my chef's knife is still my workhorse knife. I can do just about anything with it.There are just some tasks that a santoku does better. Like mincing. Did I mention that I love mincing with this thing?Now I do have one piece of buyer's remorse with this.With a chef's knife, I prefer a smaller knife because it's more nimble and easier to control. I figured that with this knife, I would also prefer a smaller knife. However, I have quickly learned that I should have purchased a larger size.This is a great knife, but I do not feel it is in the "sweet spot" as far as size goes. That's not going to knock off any points, but it should be something potential buyers should consider. The worst part about that, though, is that it only needs about one inch to be perfect.Oh well. I suppose I'll buy another knife one day. It's just unfortunate that these have tripled in price over the last three years.I've had this knife since December 2021. I cook almost every day. I really like a sharp knife. I have a Chefs Choice 3 wheel electric sharpener. As I started to use this knife I noticed it just didn't seem to be getting dull. I decided to see how long I could use the knife without sharpening it. The answer is 'til last night. I used the frickin thing for 5 months with any sharpening at all. When I tested the sharpness it was still pretty good. Sliced thru a sheet of paper with a few little hesitations. So I gave it ZERO passes on the rough wheel, 2 passes each side on the medium wheel, and 5 or 6 passes on the polishing wheel. That's all it took. It now slices of pieces of paper smoothly. That's as sharp as I usually go. Next time I'll see if I can get it arm-hair-shaving sharp.Another thing about this knife is it seems to almost have microscopic serrations. It cuts thru a tomato pretty much like a sharp serrated knife.V sharp, nice and pretty knife! I am a regular user who had made three purchases of knives on Amazon over the past three months. 1) a pair of Zwilling signatures, 2) this one, 3) a Zwilling Gourmet Chinese. Had to return 1 and 3 because they were v disappointing.Keeping this one and will try to buy only from this brand in the future.Love this paring knife. It has some heft in the handle and is well balanced. Nice and sharp for paring. Best product I’ve ever purchased on Amazon ever. Be sure to hand wash and dry well after each use.It was a gift to my daughter. She has a block of Wüsthof knives, but two broke. I would prefer a knife with a lifetime guarantee. Such as CUTCOAmazing sharp knife cuts through about anything with ease and is easy to maintain and keep up.Very happy with this. Was worried it wouldn't be a solid or durable as the original, but it is extremely impressive.I purchased these and some other knives by Henckels to replace some ageing (20+ years!) Chicago Cutlery food services knives I had. They had been sharpened to death, used, abused, and were moving past their usefulness. While I've traded my clogs and apron for loafers and a polo, I still enjoy cooking and great knives. The santoku performs flawlessly and I would have to import from a craftsman and spend 3 to 4 times the amount of money to get anything better. The included pairing knife is a unique profile, but I found it great on shallots, garlic, and cheeses.The pattern marking has changed over the years, but still maintains a classic and dignified look without being over branded and gaudy like some other "premium" knife brands (I'm looking at you Dalstrong...). This is is the same Wustof I purchased 20 years ago for my beak, and the quality they have provided for many many years is still there, despite the slightly different look. These fell into my hand instantly and performed amazingly just as if I had used them for years. The balance was excellent, and the edge had held up very well. My steel hasn't come out of the block since I got these, and is getting lonely, the new edge beveling Wustof is using is amazing.Mir war bereits beim Kauf klar, daß ich auch bei einem höheren Preis keine Wunder erwarten darf und Solingen schon lange nicht mehr das Qualitätssiegel für Qualität darstellt.Wie auch die Konkurrenzprodukte der anderen Solinger "Manufakturen" hat dieses Messer wahrscheinlich bis zur Verpackung keinen Menschen gesehen, ist also ein ganz normales Industriemesser.Die Oberfläche ist nicht poliert und die Schneide ist schartig, weil über ein rotierendes grobes, trockenes Band abgezogen.Ich muß also erst einmal Hand anlegen und die Oberfläche, sowie die Schneide auf Vordermann bringen.Wüsthof sollte sich schämen ein so schlechtes Finish zu diesem Preis anzubieten. 40€ wäre das Maximum, was man dafür verlangen dürfte. Aber die teuren Automaten müssen sich ja erst einmal amortisieren.I've had this for nearly 6 months now, and still haven't felt the need to use a stone to keep the edge. Just honed on a steel each use, and it keeps a great edge.Comfy, small size ideal for smaller hands. I would personally have a slightly larger knife, but bought for my wife who prefers a smaller blade so it's perfect for her.Super scharf, sehr gute gerade Klinge, perfekt dadurch auch zum schnellen Kräuterhacken.Schärfen: am besten nach jeder Benutzung kurz mit einem Horl Rollenschleifer auf 15° , dauert knapp 15'' und die Schneide ist wie neu, scharf und ohne irgendwelche Spuren oder gar Kratzer auf der Klinge.Die bisher verwendeten zwei Kochmesser liegen nur noch in der Schublade.Wer mit Damast-Stahl-Klinge und Griff aus tropischem Tralala-Holz und Fertigung in Samuraitradition protzen muß, sollte was anderes suchen. Wer aber ein fantastisch scharfes und schärfehaltiges Qualitätsmesser sucht, der kriegt es hier!! Winziger Kritikpunkt: zum ab und zu bei jedem Messer erforderlichen Nachschleifen könnte eigentlich angegeben werden, ob mit 15° oder 20°-Winkel. Ich mach's mit 15° und das ist seit drei Monaten auch absolut ok.Beautiful knife. It’s the best I’ve used till date. Retains the edge very well. Does not need sharpening for months (can be honed regularly) to maintain the edge. Same goes for the 8 inch chef knife as well. Big thanks to the seller Atlantic Shoppe for bringing this product to the Indian market!