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Wusthof Classic 4-1/2" Steak Knife, Hollow Edge - 4068-31

Customer Reviews 5.000 Read 1 reviewWrite a Review
Part Number: WU406831
Manufacturer: Wusthof Cutlery
Retail Price: $85.00
Our Price:
$69.95
You Save: $15.05 (18%)
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Description
WU406831: Classic | 4-1/2" Steak Knife, Hollow Edge
Wusthof

W√úSTHOF precision forged knives are goods of only the highest quality. Painstakingly manufactured these knives are pure fun to work with and will turn even the preparation of a dish into a culinary pleasure.

The classic triple riveted knife series.

Features
  • Forged from one piece of especially tempered high carbon steel to ensure an outstanding endurance
  • Extraordinary sharpness which is easy to maintain
  • Special alloyed steel
  • Stainless
  • Seamless, hygienic fit of the handle
  • Triple-riveted handle shells, full tang handle
  • Black handles made of synthetic material
  • For professional chefs and home cooking enthusiasts
  • Guaranteed against material and manufacturing defects
Specifications
  • The extra-sharp blade is not only a must for cutting the favourite steak but also for all kinds of meat dishes
  • The hollow edge creates pockets of air which prevent extra thin or soft slices from sticking to the blade
  • Blade Length: 4-1/2" (12 cm)
  • Made in Solingen, Germany

UPC Code: 4002293406817

Made in Germany
Made in Germany
The original steel Capital of the World: Solingen, Germany produces some of the best Kitchen knives and straight razors money can buy.
Zytel Handles
Zytel Handles
A nylon polymer that is lightweight and extremely durable, Zytel can be shaped and textured to provide excellent grip.
5.000 (1 review)
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5 out of 5
Brent
Texas
Dec 26, 2012
Pros: Design, Construction, Material Quality, Sharpness, Overall Quality
Cons: None
Superb Steak Knife
No real "Con" with these knives. Very well made, very sturdy; and really fit in your hand perfectly. The hollow edge allows for cutting thin slices and the meat does not stick to the blade. Great product, and ordering from KnifeCenter was great.
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