WÜSTHOF Classic 7″ Hollow Edge Nakiri Knife
$170
- WÜSTHOF CLASSIC SERIES – 7″ Hallow Edge Nakiri with full tang triple riveted synthetic polypropylene handles that resist fading, discoloration, heat and impact. The WÜSTHOF Classic Series has been our best-selling series for generations
- PRECISION FORGED – WÜSTHOF’s Classic Series Knives are forged from a single block of High Carbon Stainless Steel and tempered to 58-degree HRC. The Precision Edge Technology (PEtec) yields a blade that is 20% sharper with twice the edge retention than previous models
- KITCHEN WORKHORSE – The CLASSIC 7″ Nakiri Knife is designed with a thinner blade than the traditional cleaver, at a 10° cutting edge, and features a long straight edge. The hollow edge is crafted with evenly spaced vertical indentations, which create small air pockets between the blade and the food
- DURABLE – WÜSTHOF Cutlery is crafted to resist corrosion and dulling. This German made Kitchen Knife set Comes with a limited Lifetime . WÜSTHOF Classic Series Knives feature a full bolster and finger guard
- CENTURIES OF TRADITION – Family owned for seven generations, WÜSTHOF was founded in Solingen, Germany over 200 years ago. WÜSTHOF’s cutlery carries the Solingen name, a designation reserved for products that meet the strictest quality standards
Specification: WÜSTHOF Classic 7″ Hollow Edge Nakiri Knife
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10 reviews for WÜSTHOF Classic 7″ Hollow Edge Nakiri Knife
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Doors of Perception –
As long as you look after it, wash it separately and store it in a block it holds its edge very well. Nicely balanced knife. Those people with bigger hands may find the handle slightly on the small side though. The Japanese Nakiri’s tend to have bigger round cross section handles but you’ll pay a lot more for one.
Pat R –
Bought this knife as a a gift. I have the set and pc by pc gettingset for another party. Known for being hi grade and lasting.
Amazon Customer –
This knife is excellent quality and should last for years to come. It has a comfortable fit and a super sharp edge. It’s a great addition to our kitchen knives.
L. F. Murray –
I’m upgrading my Sabatier knives and have chosen to replace them with Wusthof which have an excellent reputation being made in Solingen, Germany.
On receipt, I carefully unpacked it and washed it well in warm, soapy water, making certain to rinse and thoroughly dry it before storing it in a knife block. The knife comes with a small plastic guard covering the tip and should be removed with care. I cannot stress sufficiently that this knife is razor sharp and needs handling with respect. It performed like a dream when I carved a small ham, the blade sliding easily through the meat without effort producing thin, even slices. I can truthfully say that Wusthof knives outperform anything else on the market and although at first they might appear expensive, every penny spent on them is well worth it as they are REAL quality and well cared for will last a lifetime.
Filet Mignon –
Skip on the imitation fake stuff and get yourself a quality authentic German or Japanese knife. Very pleased with this knife. What stands out to me the most are 2 things: The cutting is good (although to be completely honest I have had sharper) and the handle is very good. I find the handle to be very comfortable and very pleasing to touch. Very happy with this knife overall and will be looking at this brand again in the future.
Jane Jetson –
I have used a set of Wusthof Classic knives for over 35 years and I have been pleased with how they have held up. My family uses the 6 inch utility knife for a lot of tasks–so I figured I would splurge and get a second one. This looks the same as my original set and seems to be the exact same quality.
The only difference is that this new one is RAZOR SHARP. This is a good thing of course (sharper knives are safer), but I would actually forewarn anyone who is new to these knives. My original set is not this sharp by a long shot (yes, I should probably take the whole set to a professional) and you should pay attention if you are switching back and forth between this knife and almost anything else.
Bottom line, I am very pleased with how these knives have held up and believe this new one will perform just as well.
Jordan McMillan –
Decided to finally get decent kitchen knives and didn’t want to waste money on a knife set that had several knifes I’d never use. So I decided to buy them individually and get exactly what I wanted. This knife is a great all around knife. I wanted it because it has a little more weight behind it. I use it for veggies but is also good for big meat cuts where a hit from a rubber mallet is needed
Linda Ody –
Got this knife for Christmas and it’s my favorite knife. It’s really sharp. I use it everyday and I absolutely love it! I always was all of my Wusthof knives by hand to keep them nice but this one’s definitely a good purchase. As a woman I particularly like the smaller handles.
James Leffmann –
Fine knife.Excellent metallurgy makes this knife as sharp as anyone would want or need of an out of the box knife. If you don’t already have a diamond infused rod, buy one at Cabella’s, or some other knife or accoutrements shop ( don’t buy one of those aluminum hollow lightweight jobs. They are junk). A quality knife like this only needs a light dressing with a diamond rod every now or then. This “dressing” is only needed to fine tune this edge, because the edge will microscopically “peel over” from use, (look it up). All edges do this, so don’t worry. Don’t be too vigorous with any sharpening efforts. If properly maintained, the blade will deliver shave ready performance. If you’re not sure how to deal with an edged tool such as this one, then wrap it in a towel and take it to your local butcher for some advise, or do some research for God’s sake. They will be no doubt be agreeable to show you the best way to keep this blade at a top performance level.The high carbon and nickle steel this piece of metal has, coupled with the pretty decent factory sharpening, combine to deliver the ability to satisfy the average consumer. If you’re not “into” such things, that’s fine too. This knife, out of the box, will display a fine edge for as long as you own it. It will eventually degrade in it’s performance, and that is the signal to take it to your local butcher. They make their living using knives, and know the physics of edge dressing quite well. Please don’t run it through a knife sharpener made of carbide.It will never be the same after that. Learn how to hone a knife gently, and to make it efficient for you. They’re all begging for an edge, and it’s up for the challenge. I’ve always maintained that the Solingen region of Germany produces some of the finest metallurgical tools on earth. They scan their ware with a scanning electron microscope, examine the crystalline atomic structures of the metal they’re working with, so they get it right. Yeah, this knife costs a lotta bread, but it just may be the last knife you ever have to buy. If I can afford this, you certainley can.
Amazon Customer –
Very well made, sharp and feels good in the hand. Highly recommend for kitchen use.