A. PARING KNIVES: 2-3/4” - 4”
Perhaps the most versatile of knives. Paring, trim-
ming, coring, dicing fruits & vegetables. Specialty
shapes available for decorative garnishing.
B. TOMATO/SERRATED UTILITY KNIVES: 5” - 6”
The ripest tomato, the freshest roll
or bagel, even your favorite hard salami
are no match for these popular styles.
C. UTILITY/SANDWICH KNIVES: 4 1/2” - 7”
All purpose knives for “in between”
jobs. Medium sized fruits &
vegetables. Smaller cuts of meat
and poultry. The 6” blade shown
here is our most popular.
D. BONING KNIVES: 2 3/4” - 6”
The tapered, pointed
blade is a must for
working closely around
bones and joints.
Flexible blades
for larger fish.
E. CARVING/SLICING
KNIVES: 8” - 12”
Select blade length
based on your eating
habits. The longer the
blade, the thinner the
slice. An 8” carving knife
is also ideal for larger fruits
and vegetables.
F. HOLLOW-GROUND
EDGES: various styles
NOT a serrated edge.
Most common on carvers/
slicers, the alternated
“dimples” ground into the
face of the blade create a super-sharp
edge. The “hollows” create an air
pocket, reducing drag
and “stick” on the blade.
Hone as you would any
fine-edged knife.
BREAD KNIVES: 8” - 10”
Only a serrated edge will
slice effortlessly through
crispy baguettes and crunchy
crusts. Again, choose a blade size
to match the loaves you love most.
H. COOK’S KNIVES: 5” - 14”
The cooking enthusiasts best
friend available in blade sizes to fit
any skill and performance levels.
Owning just one may not be enough!
Compare sizes to find your favorite(s).
THE RIGHT KNIFE FOR EVERY APPLICA
TION
Start Your Collection With These Basic Styles...
and Expand As Your Skills and Needs Increase.
®
®
A
B
C
D
E
F
G
H
®
Fluting Knife # 4064
Peeling Knife # 4062
Trimmer # 4002
Straight Parer # 4000
Serrated Parer # 4003
Chefs’ Parer # 4004
3 1/2" Parer # 4066/9
4 Parer # 4066/10
4 1/2" Utility Knife # 4066/12
4 1/2" Steak Knife # 4068
Decorating Knife # 4200
5" Tomato Knife # 4109
5" Sausage Knife # 4110
6" Salami Knife # 4119
6" Kitchen Knife # 4138/16
8" Bread Knife # 4149
8" Euro Carver # 4138/20
8" Carver # 4522/20
9" Slicer # 4522/23
12" Long Slicer # 4522/32
5" Cook’s Knife # 4582/14
6" Cook’s Knife # 4582/16
7" Cook’s Knife # 4582/18
8" Cook’s Knife # 4582/20
9" Cook’s Knife # 4582/23
10" Cook’s Knife # 4582/26
8" Wide Cook’s Knife # 4584/20
10" Wide Cook’s Knife # 4584/26
12" Cook’s Knife # 4582/32
6" Flexible Fillet # 4518/16
8" Narrow Slicer # 4518/20
6" Fish Fillet # 4550/16
7" Fish Fillet # 4550/18
4" Boning Knife # 4601
5" Boning Knife # 4602
6" Flexible Boning Knife # 4603
5" Sandwich Knife # 4522/14
6" Sandwich Knife # 4522/16
7" Sandwich Knife # 4522/18
8" Hollow Carver # 4524/20
9" Hollow Slicer # 4524/23
9" Bread Knife 4150
10" Bread Knife # 4151
8" Serrated Slicer # 4523/20
9" Serrated Slicer # 4523/23
10" Serrated Slicer # 4523/26
10" Ham Slicer # 4530
10" Hollow Ham Slicer # 4531
8" Narrow Carver # 4520/20
12" Hollow Salmon Slicer # 4543
12" Salmon Slicer # 4542
10" Narrow Slicer # 4520/26
Peeling Knife # 4063
Trimmer # 4007
3 1/2" Parer # 4067/9
4 1/2" Utility Knife # 4067/12
4 1/2" Steak Knife # 4057
5" Tomato Knife # 4107
5" Sausage Knife # 4117
5" Boning Knife # 4608
6" Flexible Fillet # 4557
6" Carving Fork # 4417
7" Santoku # 4187
7" Hollow Ground Santoku # 4189
8" Bread Knife # 4156
9" Bread Knife # 4157
6" Sandwich Knife # 4527/16
8" Hollow Carver # 4526/20
8" Carver # 4527/20
9" Slicer # 4527/23
10" Long Slicer # 4527/26
6" Cook’s Knife 4587/16
7" Cook’s Knife 4587/18
8" Cook’s Knife 4587/20
9" Cook’s Knife 4587/23
10" Cook’s Knife 4587/26
12" Salmon Slicer # 4547
6" Cleaver # 4687
10" Sharpening Steel # 4477
Counter Top Blocks
Magnets
Under Cabinet and In Drawer
Rolls & Attaches
Caring For & Storing Your Wüsthof Knives
Sharpening Technique:
Regular maintenance of your
WÜSTHOF-TRIDENT
knives insures a lifetime of cooking pleasure.
With regular use, any knife’s edge will lose its “bite.”
Under high magnification, you would see that the
cutting edge itself actually consists of a row of tiny
“teeth” which must be periodically realigned for
optimum cutting performance.
The key to using a honing steel is holding the blade
at a consistent 20 degree angle as you simulate the
motion of the blade “shaving” off the surface of the
honing steel itself. The “Tip Down” method shown
here works best as it lets you always see the contact
point of the knife and the steel.
At some point, any quality knife will require profes-
sional sharpening performed on equipment not
always available for home use. Consult your autho-
rised
WÜSTHOF-TRIDENT
retailer for services in your area.
ARE MY WÜSTHOF-TRIDENT KNIVES
DISHWASHER SAFE?
Yes, they are. However, we
strongly recommend hand
washing in warm, sudsy water
and towel drying!
WÜSTHOF-TRIDENT OF AMERICA, INC.
The Trident Building • 200 Brady Avenue • P.O. Box 448 • Hawthorne, NY 10532-0448
Straight Parer # 4005
All
WÜSTHOF-TRIDENT
products are fully guaranteed to be free of defects in materials and/or craftsmanship. Any item claimed as defective must be returned to us for inspection. The guarantee does not apply if the damage is due to what we define as “normal wear and tear” or use other than the intended purpose of the item.
10" Long Slicer # 4522/26
Series
Collection
10" Spatula # 4440
6" Straight Fork # 4410/16
8" Straight Fork # 4410/20
6" Curved Fork # 4411/16
8" Curved Fork # 4411/20
6" Cleaver # 4680/16
6" Heavy Cleaver # 4682/16
10" Sharpening Steel # 4474/26
