Discovering the anatomy of a Classic 8-Inch (20cm) Chef's Knife with WÜSTHOF
When you reach for a chef’s knife, whether it’s to chop, slice, dice, mince, or even crush ingredients, have you ever wondered how one tool can handle so many tasks with ease? The secret lies in the anatomy of the knife.
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30% OFF
Black NovemberWüsthof Classic 20cm Cooks Knife (WT1040100120)£139.00 £97.00 (30% OFF)Next Day DPD Delivery Available* order by 3pmIn stock
In this guide:
- Video
- The Blade
- The Face
- The Edge
- The Bolster
The best chef’s knives are forged from a single piece of high-quality steel. At WÜSTHOF, this is 100% German steel, locally sourced from within 100km of their Solingen facility. It is then tempered to a 58-degree Rockwell hardness to create the level of reliability and durability that enables your knife to last a lifetime.
The blade of a chef’s knife features three key components that work in harmony together:
The face (the sides of the blade – the part with the largest surface area)
The face of the blade itself is wonderful in depth. It allows you to rest the knuckle up against the knife whilst holding the food to ensure you understand how the knife feels as you cut through the food. It doesn’t just provide safety, but also helps to foster control. It also allows you to scoop your food once it’s been prepared, to transfer it into a bowl or into a pan. Of course, we can’t forget its role in crushing garlic and other similar foods. Convenient and multi-use tools such as this are huge time-savers in the kitchen!
The edge (the sharp cutting edge at the bottom)
On the bottom of the face of the blade we have the cutting edge. From the heel all the way to the toe, we feature a WÜSTHOF innovation called PTEC – Precision-Edge technology. Each knife is ground by a computer-controlled robot to 14.5 degrees per side, ensuring perfect symmetry and a smooth, easy cut.
The spine (the thicker edge at the top of the blade).
Connecting the handle with the blade, the thick metal part in the middle is known as the knife’s bolster, which adds both weight and balance. This helps to help make the knife feel as though it is an extension of the hand.
The solid piece of steel from the tip of the edge to the butt of the handle is known as the full tang – this ensures that integral strength runs through every element of the knife. The handle, crafted from a durable POM with three rivets, is designed for long-lasting comfort and hygiene. The hand guard at the handle’s back is designed to help the user resist any kind of slipping for enhanced control and safety of the knife.
The WÜSTHOF Chef’s Knife isn’t just a tool; it’s a blend of tradition, innovation, and precision, designed for those who appreciate the art of fine cooking.
