Wusthof 4183 Wusthof Classic Hollow Edge Santoku Knife 7, 7", Black

I bought the Wusthof Classic knife set in the late-1980s and am still using it today. It's as good as new. They didn't make a Santoku knife back then (or at least that I knew of) so I added this knife to my collection in 2012. It very quickly became my most used knife because it's SHARP and so easy to use. Flash forward to 2021 and I was washing the knife and due to my clumsiness it flew out of my hand and hit the tile floor in the kitchen on the handle end. The handle shattered and a chunk broke off. I wrote to Wusthof (online) about whether it might possibly be repaired, and instead they had me mail it to them and after evaluating it, despite the issue being nothing to do with their knife, they simply replaced it by notifying me I had a credit on their site (a credit that covered the knife and the shipping and tax all, except for 86 cents). So after nine years of use, and still my favorite knife, for 86 cents they quickly sent me a new one via the USPS. In 2012 these knives in the Classic range had a red sticker on the handle with the W logo on the sticker. You peeled it off. Now, 2021, the red W logo is part of the handle itself, not a square, but a red circle with a W in it. In all other ways it's exactly the same and still fantastically sharp. I've been using the Classic Wusthof knives since 1987 and they're still going. I can't imagine with quality and service like this ever being unhappy with them. You DO want to keep them out of the dishwasher, but they're so easy to wash with the swipe of a soapy sponge and then simply dry and put back in the block. Highly, highly recommended, with service that FAR exceeded my expectations when I was responsible for damaging one (which is hard to do, believe me).

I have been using the Wusthof Santoku Knife for several months. It has a good balance and feel. You are able to slice and dice like a Pro. The blade is thin but still ridgid enough to cut and slice straight, allowing very thin slices. It cuts meat very well and is very, very sharp. The edge is ground to a very narrow angle. Looks to be about 7 to 10 degrees. The shallow edge angle is what allows it to be so sharp. Due to the very thin edge of the blade, it should not be used for chooping or heavy duty cutting. The steel used is excellent and holds its edge forever. I touch it up ocassionaly with a ceramic sharpener. It only takes a couple of swipes with the cerramic. I think it is as sharp now as the day I received it. The dropped point is a great design. I use the back of the point to scrape garbage off of the cutting board.

BEST knife I have every owned bar none! For years I always had those really cheap knife sets that you can buy from places like Fingerhut, JC Pennys and Kmart but I finally caved in and decided In wanted a kick-butt chef's knife and opted for Wustoff's 7" over their 8" version. Why? Price. It was something like forty dollars different between the two and really what is 1" of blade? Because this 7" has handled everything I needed it to do and it's a pleasure to hold and cut with. Of course I watched several different chefs on YouTube discuss and demonstrate proper technique and etiquette for using a chef's knife so that I wouldn't cut my fingers off. Trust me, you should too because this blade is sharp - I mean battle sharp. I would take it into battle against an armored knight, it's that sharp. My former chef's knife was a Chicago Cutlery and there is no comparison - Wustoff blows it off the map. I also bought the Wustoff knife sharpener as well and it does a splendid job of keeping the blade sharp. My kids have had a discussion over who wants it when dad passes on it's that good of a knife. So treat yourself to a GOOD chef's knife and try this one. You'll thank yourself for doing so. I promise. :)

This knife feels incredible in your hand. Much lighter then my current chefs knife. Super sharp, I called it the mincing machine. Highly recommend to give it a try as a everyday overall knife. Also you are supporting small business:)

This is my second Wusthof knife—the 8” chef’s in the picture is almost 14 years old and still holds an edge. Right out of the box, I love the feel of the 7” Santoku—my go to kitchen knife. I’d loved the blade of my Victorinox, but it always felt too light to me. And my last Santoku, on the other hand felt almost oafish in weight. This knife feels just right and I know from my chef’s knife that the blade will more than pay for itself over time.

Very sharp. Nice grip and size.

Have been a huge fan of wusthof for years. I was looking for this to slot in between a paring knife and a chefs knife. The blade looked designed to release vegetables, that kind of thing. The problem I have found is that the blade is quite thin. It lacks the heft to support chopping. It’s really really sharp…reminds me of a straight razor. So it seems to be made to pull/push through foods. Not long enough for a carving knife. Tomatoes it’s pretty good but the lack of heft makes it harder to keep a consistent direction. It sort of jumps around it’s so light. Really on the fence with this one. Have little doubt I’ll donate some blood to it at some point. Just hope it’s not the whole finger.

The Wusthof line probably has the BEST knives ever made. It sure is an investment, but you buy the quality. If you are willing to pay a bit more, for knives that will last you a lifetime, then you are on the right track. I love this santoku knife. But one thing to be noted. I was cutting up sweet potatoes in cubes and they did stick to the knife, in spite of the "hollow" edge. It probably would be worse if the dimples didn't exist, but if you are looking for a fool proof knife, it is just not perfect. Having said that, I still highly recommend this knife. I have a smaller hand and this knife fits perfectly. The weight is much more accomodating than the 8" chefs knife (much heavier). The blade is to die for. Sweet potatoes are not the easiest thing to cut... and this knife cut it like butter. Just a little sticky... The slight curve of the knife still gives the rocking effect of a chef's knife, although not as predominant. Bottom line, I strongly recommend this knife, if it is the only knife you are to own. Thank you Wusthof!