Wüsthof Chef's Knife 22.8cm Carbon Steel
Product Description
The Wüsthof chef's knife is a full-tang, forged carbon steel knife with a 22.8cm blade, designed for the kind of sustained daily use that professional kitchens demand. Wüsthof manufacture their...
Specifications
- Blade length
- 9
- Colour
- Black
- Construction
- Forged
- Dimensions
- 20(L)mm | ¾(L)"
Downloads
Product Description
The Wüsthof chef's knife is a full-tang, forged carbon steel knife with a 22.8cm blade, designed for the kind of sustained daily use that professional kitchens demand. Wüsthof manufacture their knives in Solingen, Germany, and the forging process — involving dozens of individual steps — produces a blade with consistent geometry, good edge retention, and a balance that experienced cooks tend to notice quickly.
In a working kitchen environment, a chef's knife of this length handles the bulk of general prep: breaking down vegetables, portioning fish, slicing meat, and fine knife work where control matters. The weight of 270g sits in a range that most professional cooks find practical for extended prep shifts — substantial enough to carry momentum through denser ingredients, without being fatiguing over a long service.
Carbon steel holds a keen edge well and responds readily to honing, which matters in kitchens where knives are in constant use. It does require a little more attention than stainless — carbon steel should be dried after use and stored correctly to avoid surface oxidisation. That is a straightforward habit for any professional kitchen, but worth noting for operations that put knives through a commercial dishwasher.
- Forged construction gives consistent spine-to-edge geometry throughout the blade
- Good edge retention suited to high-frequency daily prep use
- 22.8cm blade length handles the full range of general prep tasks
- Responds well to regular honing, keeping edges sharp during service
This knife is well suited to professional chefs, commis staff handling volume prep, and kitchen operations that value a reliable, well-balanced general-purpose knife from a proven manufacturer. If you are equipping a full brigade or have questions about knife selection across different prep roles, the team is happy to help you work through the options.
Key Features
- Forged from a single piece of high carbon steel for durability
- 22.8cm blade length suited to general professional prep tasks
- Full-tang construction providing balance and control throughout
- Carbon steel blade holds a keen edge under frequent daily use
- 270g weight offering practical momentum without fatigue over long prep
Operational Benefits
- Consistent edge retention reduces time spent resharpening during service
- Balanced weight supports controlled prep work across extended shifts
- Forged construction withstands the rigours of daily professional kitchen use
- Responds readily to honing, keeping performance reliable between sharpenings
- Proven manufacturer heritage gives operators confidence in long-term reliability
Specifications
- Blade length
- 9
- Colour
- Black
- Construction
- Forged
- Dimensions
- 20(L)mm | ¾(L)"
- Finish
- Honed
- Knife colour
- Black
- Knife length
- 9
- Knife origin
- European
- Knife type
- Chefs Knife
- Material
- Carbon Steel
- Weight
- 270g
Downloads
Frequently Asked Questions
- Carbon steel is well regarded in professional kitchens for its edge retention and ease of honing. It does require drying after use and should not routinely go through a commercial dishwasher, as prolonged moisture exposure can cause surface oxidisation. For kitchens that maintain proper knife care habits, it performs reliably under heavy daily use.
- A 22.8cm blade is a practical all-round length for most professional prep tasks, from vegetable work through to portioning larger cuts of meat or fish. Cooks who handle very large volumes of bulk butchery may prefer a longer blade, while those working in tighter prep spaces or doing predominantly fine work sometimes favour a shorter option. If you are unsure which length suits your kitchen best, it is worth discussing your prep requirements before ordering.
- Regular honing on a steel or honing rod is the key daily habit — carbon steel responds well to this and it keeps the edge in working condition between full sharpenings. The knife should be hand-washed and dried rather than put through a dishwasher, and stored on a magnetic strip or in a knife roll rather than loose in a drawer to protect the edge.