Wusthof C907 Cooks Knife

How many times have we seen TV cooks effortlessly chopping through bunches of herbs to produce a heap of finely cut parsley, coriander, chives, etc? How often have you thought, 'I can't do that; my knife isn't sharp enough'? Look no further, this Wusthof Cook's knife does the business. It's razor-sharp, fits easily in the hand and is sufficiently heavy to cope with all kinds of kitchen tasks without straining your wrist. I've used Sabatier knives hitherto but decided an upgrade was called for and went for Wusthof: a wise decision. The knife arrived very well packaged and included a small plastic guard on its tip. If buying, I urge you to take extreme care when removing this as the blade is like a razor and needs treating with respect. It's definitely one to keep well away from small fingers. After washing in warm, soapy water, I rinsed and thoroughly dried the knife before storing in the knife block. It's first outing was to chop vegetables and herbs and all went like a dream. It held true to its promise of being top quality and I salute the craftsmen of Solingen for its production. Perhaps you might consider Wusthof knives as expensive. All I can say to this is that you genuinely get what you are paying for and it is a waste of money to purchase cheaper versions which will blunt very easily and quickly and will have a far shorter working life. If you enjoy using excellent tools and achieving first rate results, I can highly recommend this beautifully engineered knife.

I bought this after seeing a few chefs using it and I thought I would try it out. Off the bat it is sharp, if you're not used to having really sharp knives then be aware that this is razor sharp and must be used very carefully. I've had this for a few months now and it if great the balance is very good and the way it cuts is fantastic, the weight of the knife is enough to go through most things and if you are cutting through chicken bones or thick cuts of beef it manages with out any reall effort. I would say this that before and after each use ensure that you sharpen the knife as it makes a difference to its performance in the long term. If you need a great chefs knife, this is the one.

Good quality knife

Perfect multipurpose knife. This was a Christmas present to replace my student set of Tesco's finest; they can hold their own, but they're not in the same league compared to Wüsthof. This knife is very tough and I can go for a week or so before sharpening it. It has tackled everything I've thrown at it with ease, from carving turkeys to chopping tomatoes. It's nicely balanced and effortless despite it's slightly larger size. I would highly recommend this knife to anyone who wants an excellent knife at a midrange price.

I bought this knife for my wife, who is a very keen and experienced cook. I did an awful lot of research, looking at many reviews from the US & UK. It seemed to come down to this Wusthof or a Victorinox. I went for this one because of the shape and weight, as my wife needed it primarily for fine slicing. I am not an expert, but my wife loves it. She can’t believe the difference with her original cooks knife (which came with a £400 block set). It is incredibly sharp & well-balanced. It also looks very well made. I was disappointed that for such an expensive bit of kit, it didn’t come in a presentation box. However, my wife wanted to use it straight away so it was straight into use. You can use the knife for pretty much any job & could be the only knife you ever need. Very pleased.

This is a really excellent knife and all you would expect from a precision engineered product from Germany, it is light and comfortable and makes light work of all kitchen tasks, good value when compared to some of the Japanese knives

Reassuringly heavy, don't buy if you prefer a Japanese style chefs knife but I prefer the heft. It did come with a small burr at the tip but it's razor sharp and feels great in the hand

At the age of 14 I had a Butcher’s round in King’s Lynn where I learned some basic butchering skills. Although I never followed that particular trade (I joined the Army at the age of 15) I have never forgotten what was taught and the importance of a good sharp knife. From that day to this, I have always had my own chef’s knife which was particularly sharp. Or so I thought! My main knife was not, however, full tang and had been dropped (more than once!) resulting in a well-repaired handle. Then, for my 70th birthday I was given a new chef’s knife and I was delighted! I later learned that in January 2020 the Daily Telegraph ran a feature on the best chef’s knives available. The No 1 item was the “Wüsthof classic cook's knife” and that is the knife I had been given. Later that day I placed 2 large oranges onto the chopping board and decided to christen my new acquisition. I really was surprised. Believing I knew a little something about sharp knives, I now realised I had been wrong for the best part of 56 years. This knife is so sharp those oranges fell into slices almost without allowing the blade to get damp. Since them I have filleted several fish and tackled a number of meat joints (Yes, that knowledge was still in there somewhere!). This knife is so sharp, I’ve had to put it away until a suitable blade guard arrives. It really is too sharp to be in a drawer with other sharp knives - so do be warned. Altogether an excellent item. NM