Wüsthof Classic 7" Craftsman Knife

Not very sharp from the box but it doesn't matter. Wusthof use robot to do sharpening at factory, so it is not bad but not really really sharp. Every few weeks, I need to do sharpening myself routinely anyway.I just can't resist when the price drop to try this well known brand. It has been proven for 200 years.This profile make it versatile and the knife is look good also.I like it

Beauteful knife for cooking

Amazing Knife. My new favorite

It is a good multipurpose knife.

Excelente calidad, ligero, fácil de utilizar!, gran filo!

Bear with this first comment... I'll be completely honest. I bought this primarily because the clip point and the hollowing on the blade just looked really cool (and it does look REALLY cool), and not because I suddenly couldn't cook with my trio of Santoku, Chef, and Paring knives.This knife is built with the same methods and quality as my 25-year-old Classic 6" chef (which has been my primary knife since I bought it). The blade appears to be ever so slightly thinner. Still quite grippable with a pinch grip, but, just slightly thinner at the spine. The handle is the exact same as I've been using for decades, with the squared off profile that helps prevent twisting against your handle-grip. (I am not a fan of the smooth, rounded profile modern grips. I find they don't offer much mechanical resistance to slippage in the presence of grease 9which we all know -never- appears in our kitchens).Much like the Santoku knives from Wüsthof, the hollows on the blade do appear effective in discouraging food stickage on the blade, so that's a big plus. Also, the edge itself arrived predictably razor sharp.The design is interesting. I found the clip point a little unwieldy at first. Because it's got an upturned point, like a boning knive, but is longer than most boning knives I've used, I found I was actually slightly catching the tip on certain foods (indicating, of course, that my technique needs some attention). I got used to it fairly quickly, but it was disturbing at first.Finally, the weight is noticeably lighter than the Chef of the same size group. This also will require more refinement of technique, as I find (much as when using a fine pen) that the mass of the chef blade tends to help stabilize my strokes, making me a bit smoother. So, the first couple of uses were a little "twitchy." But, again, after getting accustomed to it, I was far more smooth. I figure the missing chunk of blade versus the chef, the hollowing on the sides, and the ever slight difference in blade thickness is probably what drives the noticeable difference in mass.As a bonus, everyone who bought a Wüsthof since the beginning of time either peels the Trident sticker off of the left handle scale, or watches it slowly deteriorate into a bit of ugliness as the handle is used and washed over the years. Note that this new handle, while materially the same as the old classic handle, has the red Trident molded into the handle scale material, which means you won't be able to remove it, if that's your thing, nor will it ever wear, which will always give the knife a little splash of red when it's in its block or on its magstrip. The Trident is finished smooth with the scale and you cannot feel it, even scratching with the fingernail. I love that attention to tiny detail.

Purchased this knife at a good price, and wanted to try out Wusthof for the first time. The build quality is apparent, and the knife is easy and comfortable enough to use.

Wonderful knife! Great all purpose knife. Great for coping, cutting, and trimming cuts of meat.