Wusthof
Choosing the Right Wusthof Knife
If you've been cooking with the same supermarket knife for years, picking up a Wusthof for the first time is a bit of a moment. The weight, the balance, the way it moves through an onion - it just feels different. And once you've used one, it's hard to go back.
The good news is you don't need a full set to get started. A solid chef's knife is the one that does the heavylifting - chopping vegetables, slicing meat, mincing herbs. Most people find the 20cm their sweet spot, but if you've got smaller hands or a smaller board, the 16cm works beautifully too.
From there, a paring knife for the fiddly stuff (peeling, trimming, hulling strawberries) and a good bread knife for crusty loaves are the two that round out the essentials. Everything else - santoku, carving, utility - you can add as you go.
The Wusthof Ranges
- The Classic is the one you've probably seen—iconic triple-rivet handle, trusted by professionals for decades.
- If you want something a little more ergonomic, Classic Ikon has a beautiful curved handle that sits naturally in your hand.
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Crafter brings a warm smoked oak handle for something with a bit more character.
And Performer is the newest range, with a lightweight feel and a striking look.
Why Buy Wusthof at Milly's Kitchen
We've been helping Kiwi cooks choose the right knives from our Ponsonby store for over 30 years. If you're not sure which knife or range is right for you, come in and hold a few -it makes all the difference. We offer free freight on orders over $150 and genuine, no-pressure advice from people who actually use these knives at home.
