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Wusthof Carbon Anniversary Cook's Knife

post #1 of 11
Thread Starter 

Has anyone come across one of these in person? I've seen it on a few websites but I haven't found any reviews on the knife. The profile seems a little different then the Classic Wusthof, less belly, but I can't tell for sure. Also, I read somewhere that it's sharpened to 10 degrees, much more acute then even the PEtec Wuthofs, which I am assuming is because of the carbon steel. I've always preferred a French/Japanese style knife but being German I have respected the Wusthof reputation, might this be the best of both worlds?

post #2 of 11
Clearly has a Sabatier profile, but both tang and fingerguard are quite heavy, so I don't expect the forward balance you get with both the French and Japanese. It won't be too hard to find a shop where you can compare it to the 1922 chef's knife by Robert Herder.
The factory sharpening angle doesn't mean anything. Decisive should be whether it is really thin behind the edge. The Herder certainly is. See the recent measurements on
If it is thin enough you put an edge on it with an inclusive angle of 40 degree or so. At least that will last when used for production on a crappy board.
post #3 of 11

The thick bolster is pretty much unuseful and interferes with sharpening in the long term. I personally de-bolstered many knives like that in my life. 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
post #4 of 11
Yeah, you have to do something about it or you'll be ending with a protruding heel. I don't want to disfigure the knife by removing the entire fingerguard, all I do is making sure it flushes with the relief bevel. As carbon steel isn't that abrasion resistant it's an easy job.

post #5 of 11

If I had to have a knife like this I'd definitely go for the Herder, and pick a couple of their pairing knives and maybe that nifty spreader while at it.




post #6 of 11
The Herder 1922 23cm chef's knife
is certainly a great knife, but I prefer a lighter one with a more forward balance. As for the price of some €200, you may get a great Japanese carbon for much less and a much better F&F.
The NOS Nogent by Thiers-Issard is another option if you don't care too much about F&F and are comfortable with an incredibly poor OOTB edge -- just as with most Japanese, by the way.
post #7 of 11
If you're interested in traditional European carbons, have a look here.

made by Thiers-Issard.

I have their 10" chef's knife, a mid-weight beast. Needed a bit of thinning and sharpening and has now become a very efficient tool. Slightly forward balance, a slightly higher tip than with the old French, a bit heavier as well. Very attractive price compared to the Herder and Wüsthof.
In Europe available from
Edited by Benuser - 1/11/15 at 9:50am
post #8 of 11

with all the questions or comments about a knife and it seems no one knows much about the knife. 


Yes i am a proud owner of this wusthof knife. it retains a edge like no other full tang knife. the balance is perfect, keep in mind this is a 9 inch knife and most standard carbon chef knives are made 9 inch to keep the balance at 8 inches it would be poor balanced. if you get a chance try this knife its a great go to knife for long days of prepping. its light as a shun but stronger than a shun and retains a edge longer than a global shun or any japanese knife. guys all the time try to out work this knife and fail everytime. 

post #9 of 11

As the knife is hardened to RC59 and is likely of 1088 or 1095 carbon steel I would find it very hard to believe that it's edge retention exceeds all others, and in the price range you should be able to find many Japanese knives to exceed it, even some American made items.




post #10 of 11
Exactly. I've seen in at €200. For that price I can get much better, and much lighter. And, as all Wusthofs, it's crazy handle heavy. Rock-choppers will like that.
post #11 of 11

Even at $150 on amazon  have to believe you can do better.




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