#24 in Chefs knives
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Reddit mentions of Wüsthof 4596-7/16 Cook's Knife, 6", Black
Sentiment score: 4
Reddit mentions: 6
We found 6 Reddit mentions of Wüsthof 4596-7/16 Cook's Knife, 6", Black. Here are the top ones.
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- KITCHEN WORKHORSE – The WÜSTHOF 6” CLASSIC IKON Cook's Knife is essential for preparing any meal. This all-purpose cook’s knife can be used for chopping, mincing, slicing and dicing
- WÜSTHOF CLASSIC IKON SERIES – Features a sleek and sophisticated black handle with a double bolster for exceptional balance, beauty, and the ultimate cutting experience. Classic IKON: Design, Ergonomics, and Quality Perfected
- CHEF’S KNIFE – Features a 6” long blade with a distinctive double Bolster design for professional-style heft. German Made Cook’s Knife with a sleek ergonomic handle design made from a long-lasting synthetic material to resist fading and discoloration
- PRECISION FORGED – The 6” Chef’s Knife is 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
- 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
Features:
Specs:
| Color | Black, Stainless Steel |
| Height | 1 Inches |
| Length | 10 Inches |
| Number of items | 1 |
| Size | 6 Inch |
| Weight | 0.38139971326 Pounds |
| Width | 2 Inches |
Any knives you bought 10 years ago aren't going to cut shit if you don't keep them sharp. Invest in a steel (honing rod) and either get a whetstone or have your knives sharpened every few months.
If you really want to buy a knife, can't go wrong with a Wusthof Ikon. I'd recommend the 6in one unless you're quite confident and/or have large hands. 8in is a great option for a more experienced cook but it sounds like it'd be excessive for you. Not sure why you'd want 10in.
This one is kind of hard to explain, but Wusthof selling a santoku is sort of like when your favorite brand of potato chips starts selling breakfast sausage. What are the odds of Wusthof getting it right? Global I think is kind of the same, even if they have a more overall Japanese style. To add insult to injury, you will rarely if ever see a 5" santoku from anyone most would consider "good at making santoku". This role of "small santoku" is taken by another knife called a bunka, but that word is probably too foreign for Wusthof to market, so they just don't bother with it (which is probably a good thing).
I'm not trying to knock Wusthof or Global here, they do certainly have their place in the knife world, but it's not here. If I were you I would be looking for a 6" chef's knife instead, which is longer than you specified but is also more likely to return useful results. You need something tall enough for knuckle clearance but also long enough to be actually useful.
This is the right shape, but not worth spending your money on over the not much more expensive 8": https://www.amazon.com/W%C3%BCsthof-4596-7-16-Cooks-Knife/dp/B000YMURS4. So don't buy that.
This is the right value and price, but not tall enough: https://www.amazon.com/Victorinox-Inch-Fibrox-Chefs-Knife/dp/B0000CFDD5 . Don't buy that either.
This is better priced and not too different from a Wusthof in terms of materials, but the bolster is a no-no: https://www.amazon.com/Mercer-Culinary-Genesis-Forged-Chefs/dp/B000OOS3GA. So not that.
Honestly, I still think the 8" Victorionx is the right call: https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2. How much is space an issue and will the extra 3" be that much of a problem?
I bought myself an 8 inch wusthoff, like this one: Link to the make and model
Now it was amazing at first but I only hone it I have never sharpened it cuz I havent had the energy to deep dive how to and what to buy for it.
What sort of stone/equipment should I get for this particular knife, it's my only knife I use it for cutting everything except bread.. it's getting dull
I bought a 6" Wustof chef knife and it is a bit different ergonomically, but still very comfortable.
/u/riley_uk is correct, though - the knife doesn't hold an edge. I haven't looked if it's rolled or whatnot and I no longer use a steel on it, which chipped my Shun.
So not really sure what to do - it's obviously much more convenient to pull out the steel after each time I use it but it will nock up the edge after just a few months.
There's a good local bladesmith I think I'll try out - a lot more expensive than the Wustof but..he's local and the steel should be better. All this to say that I wouldn't buy another.
Whoops, I somehow read your budget as "up to 40 pounds" :)
Below 60 you got some more options: a proper Sabatier, Arcos, and a Wusthof Ikon baby chef.
well there you go, it even is on discount at the moment:
8 inch
https://www.amazon.co.uk/Wüsthof-CLASSIC-IKON-Cook´s-knife/dp/B000XKFNGI/ref=sr_1_10?s=kitchen&ie=UTF8&qid=1542396213&sr=1-10&keywords=wusthof
6 inch
https://www.amazon.co.uk/Wusthof-Classic-6-Inch-Cooks-Knife/dp/B000YMURS4/ref=pd_sim_201_9?_encoding=UTF8&pd_rd_i=B000YMURS4&pd_rd_r=8dd03b35-e9d5-11e8-aa16-0d2dfbd068a8&pd_rd_w=eKKHZ&pd_rd_wg=6oFV5&pf_rd_i=desktop-dp-sims&pf_rd_m=A3P5ROKL5A1OLE&pf_rd_p=1e3b4162-429b-4ea8-80b8-75d978d3d89e&pf_rd_r=6B36NTK0YD1C1531DCJE&pf_rd_s=desktop-dp-sims&pf_rd_t=40701&psc=1&refRID=6B36NTK0YD1C1531DCJE
Get a decent honing steel, use it properly and you won't have to whip out your whetstone for at least a year