Wüsthof Gourmet

Wüsthof Gourmet

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 Gourmet - the accessible entry-level knife from Solingen

The Gourmet is the most accessible series in the Wüsthof range and the ideal starting point for those who want to discover the quality of Solingen without the investment of a forged knife. Unlike the higher Wüsthof series, the Gourmet knives are not forged but laser-stamped: the blades are precision laser-cut from a high-quality steel sheet and then finished in 14 steps, with more than 20 quality controls.

The result is a lighter, agile knife that performs excellently in virtually every kitchen task. The absence of a bolster means the full length of the cutting edge is accessible for sharpening - a practical advantage over the forged series with a full bolster. The Gourmet's edge angle is 17-18 degrees per side, slightly wider than the 14 degrees of the forged series.

Specifications

• Construction: Laser-stamped (not forged), 14 production steps
• Steel: X50CrMoV15 stainless steel
• Hardness: 56 HRC
• Edge angle: 17-18 degrees per side
• Handle: POM (polyoxymethylene), triple-riveted, full tang (above 12 cm)
• Bolster: None (full cutting edge accessible for sharpening)
• Warranty: Limited lifetime manufacturer's warranty
• Origin: Solingen, Germany

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.