Wusthof Crafter Cooks Knife 20cm – 1010830116
New packaging and new graphics.
The Wusthof Crafter cooks knife has a deep, thick forged blade with a traditional triple riveted handle. It is the most frequently used knife in any cooks collection. Use it for chopping herbs and garlic – quickly and safely- with your hands out of the way. Use it for cutting through large or dense vegetables (cabbage, swede, pumpkin, parsnip) in one quick action. Take advantage of it’s weight to slice fruit and vegetables with ease. The Wusthof Crafter knives have a traditional triple riveted handle.
Wusthof Crafter knives are precision forged and manufactured using the latest laser and robot technologies to produce an excellent range of professional quality kitchen knives. They are perfectly balanced, with a full tang, an ergonomic handle and a durable, easily sharpened , corrosion resistant blade. The excellent quality of Wusthof Crafter knives is the result of an exhaustive manufacturing process which includes over 40 separate and demanding steps – the style is easy to copy but the quality is not.
In production since 1814 Wusthof Trident knives are used by many professional chefs around the world and have won numerous awards.
- Wusthof knives have a full tang for perfect balance.
- Wusthof Crafter knives have a half bolster, the junction between handle and blade, reducing the weight of the knife, making it easier to handle. It also allows the entire blade to be sharpened more easily.
- The handles on Wusthof Crafter Knives are made from smoked oak with a traditional triple rivet fixing.
- Like all professional quality knives – the Wusthof Crafter range includes a large selection – each knife designed for a particular purpose. There is no such thing as a general purpose knife – it is always easier and safer to use a knife that has been designed for the job in hand.
- ADVICE – we recommend that all knives are washed individually and immediately after use – ideally in luke warm water with a soft sponge. Knives should then be dried and stored. This is the safest way to clean knives – no rubbing required, and it is the best way of reducing corrosion. Stainless steel – from any manufacturer – is never 100% rustproof and may be attacked by food acids -such small blemishes can be removed with a metal cleaner.
- ADVICE – we recommend that you sharpen your knives regularly – preferably every time that you use them. They will perform better and will be safer to use. A sharp knife is a safe knife – accidents happen most often with dull knives.
- ADVICE – knives should never be stored loose in a drawer – it’s unsafe and it will dull the edges. Knife blocks and magnetic racks both keep knives safe and protect their edges.
- ADVICE – never chop onto steel, glass or marble – these surfaces are too hard and will quickly dull your knives. Wooden or plastic boards are more suitable.
- ADVICE – never abuse a knives – they are not can opener and should never be used to chop onto bones – only a meat cleaver is suitable for this job. Do not chop onto frozen foods or other hard objects, this will irreparably damage your knives.