The Wusthof WT1040100112 formerly known as the WT4582/12B is the updated and latest version of the superbly engineered Wusthof Knife. It features the updated logo and branding and all the most recent design developments from this world class German Knife manufacturer.

The cook’s knife is the multipurpose workhorse of the kitchen. Perfect for mincing, cutting, chopping, slicing and prep work. The ""workhorse"" of the kitchen is perfect for cutting, chopping, slicing and prep work.

Wusthof knives have a full tang for perfect balance Wusthof knives have solid, curved bolster for comfort and safety - it stops your hand riding up the blade. The handles on Wusthof Classic Knives are made from high impact polypropylene with a traditional triple rivet fixing.

The shape of the handle is ergonomic and has been designed in consultation with professional chefs for maximum comfort. Finished to a high standard the handles are seam free and pore free - and therefore hygienic

Like all professional quality knives - the Wusthof Classic 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.

• 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.
• 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.
• 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.
• 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.
• 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.