FOR SALE
MY KNIVES - WUSTHOF - WESTERN
Wusthof has been manufacturing fine cutlery since 1814. WUSTHOF is one of the few knife manufacturers that still do all their many steps of the forging process from beginning to end. Each step along the way is performed to exacting standards by skilled workers aided by the most modern, computer guided equipment and powerful robots.
Currently the company produces knives under several model names including: Classic, Le Cordon Bleu, Culinar, Grand Prix II and Gourmet. All of these lines are forged blades that offer a variety of different handle designs for a variety of tastes and preferences. Their attention to detail and meticulous hand finishing gained a reputation that has become legendary in the cookware industry.
I prefer the Wusthof Classic - The best selling line in Wusthof’s stable of knives is the Classic which features a 3 rivet handle design. These knives are high quality and Wusthof has done very well over the years with it. These are indeed classic in blade design and traditional handle fit and feel. They were my first knives. The balance of the knife is good in the 8” Chef Knife which is my go to. All my knives are the traditional classic. No frills just great steel, size and balance, same feel for forty years. No one cares what you sliced the roast with, except the guy that cooked it and cut it with his knife.
WU-4572 WUSTHOF CLASSIC 6 INCH CHEF'S KNIFE
Among the most versatile knives, this is one you'll use daily for chopping, slicing, dicing and mincing. Many chefs keep a 6 inch version alongside a larger 8 inch for much of their work.
WU-4572 WUSTHOF CLASSIC 8 INCH CHEF'S KNIFE
This one is the workhorse in prepping. I call this my daily bread knife. If you are making money, this one is the one you use the most. Used for chopping, slicing, dicing and mincing. and making money.
WU-4183 WUSTHOF CLASSIC 7 INCH SANTOKU
Crafted in Germany of high-carbon steel, the blade of the 7” santoku knives in this set feature hollow-ground depressions that prevent food from sticking to it while you're mincing, slicing and dicing.
WU-4193 WUSTHOF CLASSIC 7 INCH NAKIRI KNIFE
Though different in style the Nakiri is a true vegetable knife designed for the fast creation of what I call strips for Sushi. I usually grab it for most work requiring dicing and fine chopping when a rocking motion is not required. Shallots that I want minced etc.
The Wusthof has fine balance and I also have a Nakiri in Shun which is even finer. Heavier cut fall prey to my Chicago Cutlery Light Cleaver. Heavier than that I use a bandsaw and or C4.
WU-4001 WUSTHOF CLASSIC 3 INCH STRAIGHT PARING KNIFE
The nearly straight blade of this paring knife is designed for small jobs like mincing, peeling and trimming. Wusthof's Precision Edge Technology gives it a sharper, longer-lasting edge. Forged in Germany of high-carbon-steel, the knife's full tang is triple riveted to an African black-wood handle.
WU-4066 WUSTHOF CLASSIC 4-1/2 INCH UTILITY KNIFE
A kitchen essential for peeling, slicing and trimming fruits and vegetables, this German utility knife features a blade forged from stain-resistant high-carbon steel. Its full tang, riveted to the nonslip polypropylene handle, guarantees peerless balance and control. Wusthof's Precision Edge Technology (PEtec) creates an extraordinarily sharp blade that retains its edge 30% longer.
WU-4062 WUSTHOF CLASSIC 2-1/2 INCH BIRD'S BEAK PARING
Resembling a bird's beak, the short, curved blade of this professional-quality knife is great for creating intricate cuts for decorative garnishes and for prepping small, spherical fruits and vegetables. Compact blade is curved for creating intricate cuts or prepping small, spherical produce. When I first opened the box I had no idea how versatile this guy is. Shrimp, delicate cuts is vegetable shaping and also on the Sushi side for a few things.
WU-1605 WUSTHOF CLASSIC 8 INCH SERRATED BREAD KNIFE
Wusthof's classic bread knife has an extra-long serrated blade for slicing neatly through crusty loaves of bread. Forged in Germany of tough high-carbon steel, the blade withstands years of use.The weight of the knife is perfect and it slices homemade bread, whole grain breads and store bought breads equally well.
WU-4524 WUSTHOF CLASSIC 8 INCH HOLLOW EDGE CARVING KNIFE
Made in Germany, this knife’s curved high-carbon-steel blade helps you follow the contours of meat on the bone. Oval depressions on the blade create air pockets that eliminate drag, facilitating even carving. Precision Edge Technology ensures a lasting, razor-sharp edge.
MY KNIVES KERSHAW - EASTERN
SHUN COLLECTION
Kasumi — Kasumi is a traditional Japanese style of knife knifemaking in which an extremely hard core 
of high-carbon steel is clad—that is, sheathed or covered—with an exterior jacket of another steel. The somewhat “softer” exterior cladding protects the inner cutting core. In Japanese, kasumi means “mist” and is so called because the exterior steel can have a lovely misty appearance when compared to the harder cutting core.
Kasumi construction provides an ultimate mix of properties: an extremely sharp edge and ease of sharpening. This clad construction is similar to how samurai swords are traditionally made.
Extreme Edge — Because of the hard, premium steel from which Shun cutlery is made, the blades can be thinner, lighter, and sharper. A thinner edge cuts more easily by putting less stress on the edge—so fewer strokes do the job. Thinner edges are easier to control as well, making cutting smoother and, once again, relieving stress on the edge.
Shun’s handcrafted Japanese knives are sharpened to a precise 16° angle on each side of the blade (for double-beveled blades, this means a comprehensive angle of 32°). For comparison’s sake, European-style blades are generally sharpened to 20-22° each side for a comprehensive cutting angle of 40-44°.
Due to the premium-quality SG2 and Vg10 steel used for the cutting core of these blades, Shun’s incredibly sharp edge will nevertheless last an incredibly long time before resharpening is needed. Extremely sharp edges that last an extremely long time—that’s the meaning of Shun’s Extreme Edge.
Steel is a blend (alloy) of iron and carbon. Most steel also has other ingredients in the mix to enhance specific characteristics in the metal. For example, stainless steel also contains chromium to improve stain resistance. Kai Corporation uses the most advanced high-performance steel to create their Shun kitchen cutlery. State-of-the-art manufacturing technology, premium materials, and Kai’s 100-year-old tradition of unparalleled blade-making excellence combine to make Shun cutlery the finest there is.
VG10 Stainless Steel — Adds cobalt for strength and hardness, vanadium for superior edge retention. High-performance VG10 needs minimal care to avoid corrosion, takes a wicked edge, and holds it for a very long time. Resharpening is easy—when the time comes.
SG2 Stainless Steel — Is a proprietary “micro carbide” steel. The ultra-dense grain structure and purity of SG-2 make it both harder and more pliable than other high-performance steels. The result is a knife with the ability to take and hold an incredibly fine edge of unparalleled durability. Because of its combination of extreme edge performance and durability, SG-2 is considered by many to be the world’s best blade material for use in kitchen knives.
Pakka Wood — Is a premium handle material made of genuine hardwood impregnated with resin. The resin makes it moisture resistant, strong, and durable. Sanding and buffing brings PakkaWood® to a beautiful gloss finish. As with natural wood, no two pieces of PakkaWood® are exactly alike.
Ken Onion 8” Ke-Dm 0500 -300.00
You use my Ken Onion as I would use a Santoku. It’s rounded bottom makes for great chopping with a rocking motion.
The Top Of The Line — BOB KRAMER KNIVES — The celebrated American knife-smith Bob Kramer sums it up. I gleaned this from his website because his words are what it is and what he is about. Perfection, in performance, style, function and artistry. Bob's knives are a combination of best of art and meticulous craftsmanship producing one of the finest products made. I have and could afford only one Kramer. I love that knife but it is used on special occasions unfortunately not too many because it is not only a knife , it is art in knife making. At 2500 dollars it sits in the safe. I fI had the holy grail it would sit alongside of it.
Starts About 500.00
Commercial Charity — And Travel Work — I’m not about to take a thousand dollars of knives to places that grow feet on the blades, I lost a very expensive Sashimi knife that way, gone. It was about a 225.00 loss. I always had the Tramontina, or Dexter Brand in kitchens I worked in. Pots, Pans, Hot Servers, and Knives, real commercial stuff. Very fair priced, and their knives have great edge holding, easy sharpening, large handles for big guys and the handles are no-slip, microbial insulated, and easy to keep an eye on with a huge magnet on the wall.
Tramontina ProLine commercial knives are NSF certified and manufactured with stain-free high-carbon steel blades for optimum performance in professional and home kitchens. Only the ones from Brazil are any good. The Sam’s Chinese are knockoffs.
Handle is made of non-slip white polypropylene with anti-microbial protection. Tramontina ProLine 20 inch, cutting board provides a large surface for chopping and cutting beef, poultry, vegetables and fruits. This is a good combo and very reasonably priced.
Read the following, 😇 The good Tramontina’s come from Brazil at Costco and SAM’s has cheaper Chinese knockoffs… Go to Costco they look the same but the steel is different…
My Onsite Travel Kit — Years of Work — Essentials —
- Thermometers -
- Cutting gloves (2)
- An Accusharp for other Chefs
- Bottle of Naproxen For Headaches
- Safety glasses and Silicon Pot holders
- 4- Utility Knifes: 6”
- 1- Santoku Knife: 7”
- 1- Chef’s Knife: 10"
- 1- Clip Point Paring Knives: 3”
- 1- Paring/Chefs Style Knives: 3.25”
I had a slew of blade protectors and was waltzing through the mall at Sears one day when I saw this inexpensive long and narrow tool box holder thingy in the tools department and it was cheap at nine dollars. Complete with two latches and a handle.
When satisfied that my good and expensive knife blocks with Shun and Wusthof do not leave my home. I needed something to travel with for the knives I don’t use all the time but want in one spot. I just keep it in the car. I have enough knives. I am not a fan of roll ups, sharp knives and material don’t mix, neither does material and flour .
Never letting anything go the way it was made, I added a neat pair of shoulder strap hooks. It’s got a low profile and slides under the seat in my car hidden out of view. I would rather they steal this steel than my Kramers or better SHUNS. Morale: Never ever, bring the good stuff even to a charity gig or fund raiser unless you have eyes on it all the time.
I also made a KYTEX a sheet plastic made to conform for gun carry, sheath for a six inch Santoku that clips to my belt when i have to float the room and not want to walk with knife in hand.