Wüsthof Classic

Wüsthof Classic

Wüsthof - over 200 years of knives from Solingen

In 1814, while much of Europe was still reeling from the Napoleonic Wars, Johann Abraham Wüsthof opened his "Shears Factory, Steel and Iron Works" in Solingen. More than two centuries later, the company is still in family hands - now in its seventh generation, led by cousins Viola and Harald Wüsthof. And all knives are still made exclusively in Solingen.

That is not a given. Manufacturing elsewhere is cheaper, and many historic knife brands have already made that move. Wüsthof has not. The connection to Solingen - the "City of Blades" - is a core value for the company, not a marketing choice. The expertise, infrastructure, and generations of craftsmanship built up in Solingen cannot be replicated elsewhere. All three of the company's production facilities are in Solingen, as is the R&D department.

Wüsthof exports its knives to 80 countries worldwide - from Reykjavik to Cape Town and from Tokyo to San Francisco. The company is one of the most respected knife makers in the world, and among the most trusted names in professional kitchens on every continent.

Wüsthof Classic - the undisputed standard

The Classic is Wüsthof's best-selling series and one of the most iconic kitchen knife lines in the world. Introduced in 1886, the Classic has since become the benchmark against which other knives are measured. In professional kitchens from restaurants to top chefs, in cooking schools worldwide, and in millions of home kitchens: the Classic is everywhere.

What makes the Classic so enduring is its uncompromising combination of three properties: outstanding performance, ultimate durability, and a proven ergonomics that stands the test of generations. The knives are fully forged from a single piece of X50CrMoV15 steel in more than 40 production steps. The integral bolster protects the hand and shifts the centre of gravity to the right position for a stable pinch grip. The triple-riveted POM handle is virtually indestructible and hygienic.

The Classic comes in two bolster variants: the traditional full bolster (classic balance, slightly heavier) and the half bolster (30% lighter, fully sharpenable edge). Both variants are made to the same high standard.

The steel: X50CrMoV15 and PEtec technology

All Wüsthof knives are made from X50CrMoV15 stainless steel (also designated 1.4116), the gold standard for quality European kitchen knives. The name reveals the composition: 0.5% carbon, 15% chromium, supplemented with molybdenum and vanadium.

• Carbon (C: 0.50-0.55%) - Provides hardness and edge retention. High enough for a durable cutting edge, without the extra brittleness of higher carbon contents.
• Chromium (Cr: 15%) - Makes the steel virtually stainless. Chromium forms a passivating oxide layer that protects the steel from moisture and acids.
• Molybdenum (Mo) - Increases toughness and corrosion resistance, particularly at higher temperatures.
• Vanadium (V) - Refines grain structure, improves wear resistance and contributes to a more stable, sharper cutting edge.
• Hardness: 58 HRC - The ideal compromise for a European chef's knife: hard enough for excellent edge retention, yet tough enough not to chip under normal use, including contact with bones or hard vegetables.

PEtec - Precision Edge Technology

The cutting edge on all forged Wüsthof knives is applied via PEtec (Precision Edge Technology). Lasers measure each blade individually; computer programs calculate the optimal sharpening angle for that specific blade; precision robots then grind the cutting edge on wet grinding wheels. The result is a cutting edge that is 20% sharper than traditionally sharpened knives and retains that sharpness twice as long. Finally, the blades are hand-polished and inspected one last time.

Specifications

• Construction: Fully forged, 40+ production steps, full tang
• Steel: X50CrMoV15 stainless steel
• Hardness: 58 HRC
• Edge angle (PEtec): 14 degrees per side
• Handle: POM (polyoxymethylene), triple-riveted
• Bolster: Integral (full or half bolster depending on model)
• Warranty: Limited lifetime manufacturer's warranty
• Origin: Solingen, Germany
• Introduced: 1886

Care

• ✅ Hand-wash immediately after use. Never put in the dishwasher - high temperature, aggressive detergent and knocks from other objects damage both blade and handle.
• ✅ Dry immediately after washing.
• ✅ Use a wooden or plastic cutting board. Stone, glass and ceramic damage the cutting edge.
• ✅ Maintain the cutting edge with a honing steel or ceramic rod. Wüsthof knives sharpen well on a standard whetstone or honing steel.
• ✅ Store on a knife block or magnetic strip. Loose storage in a drawer damages the edge.
• ⚠️ Not for chopping hard bones or frozen products. Although X50CrMoV15 is tough, the cutting edge is not designed for heavy chopping work.