Wusthof 4582/16 Classic Chef's Knife: 6", 6 IN, Black

Sharp, not "almost sharp " like stamped out knives.

I know that 8" cook's knives are the 'standard' size for most chefs. But for what I tend to prepare, I find the smaller 6" cook's knife to be much more suitable, bit more nimble, and a perfect balance between heft and ease of use. I like that it's a lighter weight blade, but still heavy enough to attack bones or denser roots like ginger and turnips. I rarely prep very large items (whole birds, roasts, etc.), and I prepare a lot of asian foods, which tend to be heavy on the veggies, and use smaller cuts of meats.For my all around go-to knife this is the first one I reach for. I also use a very lightweight 4.75" Japanese Santoku for prepping soup-based dishes (heavy on the mushrooms, green onions, and other veggies) that need special cuts. The santoku doesn't handle bones at all, which is when this cook's knife steps in and gets the job done. I'm so impressed with Wusthof's Classic line, I went ahead and added an extra-wide 4" paring knife and a shorter 4.75" cook's knife. I might need a larger knife one day, but this collection is satisfying all my prep needs for now. The 6" cook's knife is highly recommended!

Highest quality. Extremely sharp and easy to maintain.

I've used this knife for over 2 years, and I've come to find I can use it for nearly anything. It is large enough to use on anything you would use a 8" chef's knife for, but at 6 inches, it's easy to use for smaller things as well. It is sharp enough to cut paper, holds its point well, and feels great in the hand. 99% of cutting is with this knife and a paring knife.I'd highly recommend it for anyone upgrading or buying their first good knife.

This brand has always been one of the top World brands. I can now see why. They cut incredibly, handle with ease, and their balance is beautiful. I bought one of their hand-held sharpeners for this knife. It had two different types of sharpening: one was for the types used by my knife and the other was for was a more Japanese type setting of 18 degrees. I pulled the new knife through the sharpener at the European setting it used, and with four pulls it was back to exactly the sharpness it had when I received it. Overall, a great knife and be sure to get the accompanying sharpener.