Reddit Reddit reviews WÜSTHOF 4582/20 Classic 8 Inch Chef’s Knife,Black,8-Inch

We found 44 Reddit comments about WÜSTHOF 4582/20 Classic 8 Inch Chef’s Knife,Black,8-Inch. Here are the top ones, ranked by their Reddit score.

Chef's Knives
Cutlery & Knife Accessories
Kitchen & Dining
Home & Kitchen
WÜSTHOF 4582/20 Classic 8 Inch Chef’s Knife,Black,8-Inch
KITCHEN WORKHORSE – The WÜSTHOF 8” Classic Chef’s Knife is essential for preparing any meal. This all-purpose cook’s knife can be used for chopping, mincing, slicing and dicingWÜSTHOF CLASSIC SERIES – The full Tang, Triple Riveted handles of the classic line offer the widest range of cutlery that can satisfy every home cook or professional chef. The WÜSTHOF classic series has been our best-selling series for generationsCHEF’S KNIFE – Features an 8” long blade, 4.5” long handle and weighs 8.5 ounce Full Bolster and Finger Guard, German Made Cook’s Knife. Ergonomic handle design made from a long-lasting synthetic material to resist fading and discolorationPRECISION FORGED – The 8” Chef’s Knife is forged from a single block of high carbon stainless steel and tempered to 58-degree HRC. The Precision Edge Technology (PEtec) yields a blade that is 20% sharper with twice the edge retention than previous modelsENTURIES OF TRADITION – Family owned for seven generations, WÜSTHOF was founded in Solingen, Germany over 200 years ago. WÜSTHOF’s cutlery carries the Solingen name, a designation reserved for products that meet the strictest quality standards
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44 Reddit comments about WÜSTHOF 4582/20 Classic 8 Inch Chef’s Knife,Black,8-Inch:

u/snookermom · 19 pointsr/AskMen
u/zapatodefuego · 12 pointsr/chefknives

Shun and Wusthof are the big name brands that people usually consider to be top of the line kitchen cutlery. While they aren't bad they are far from being the best and usually are not good values.

Lets look at some knives from both:

  • Wusthof classic 8", X50CrMoV15 steel at 58 HRC , $100
  • Shun classic 8", VG-MAX (likely not VG-10) at 60 HRC, $140

    These two knives will basically perform the same except for the Wusthof being tougher and the Shun holding an edge noticeably longer but being more brittle. The $40 price difference mostly comes from the fancy damascus cladding which, while looking nice, does not affect performance. Wusthof's inclusion of a bolster is often an annoyance and is removed on other models. The Wusthof is a mono-steel knife in that is is made of a single piece of metal where as the Shun is san mai. This doesn't significantly affect performance but it can in some cases affect the knife's ruggedness and how thin it can be made.

    Now lets look at some alternatives:

  • Tojiro DP gyuto 8.2", VG-10 at 60 HRC, $65
  • Misono UX10 8.2", UX10 at 60 HRC, $131
  • Kohetsu gyuto 8.2", Blue #2 at 62 HRC, $140

    The Tojiro is made with virtually the same core steel as the Shun and is also san mai but costs nearly $80 less.

    The Misono is mono-steel, just as hard as the Shun, yet manages to cost about the same.

    The Kohetsu will hold an edge significantly better than the Shun (because of the additional hardness and use of Blue #2 instead of VG-series steel), is also san mai, also has a fancy finish, yet manages to cost the same.

    Compared to the Wusthof, every thing else I've mentioned will hold an edge significantly better.

    tldr: Shun and Wusthof make good products but in terms of high end kitchen cutlery they are closer to being middle of the road than anything special and are not priced accordingly.
u/petula_75 · 10 pointsr/BuyItForLife

the whustof classic 8 inch chef's knife is considered by many to be the gold standard. I have had mine for 22 years -- also purchased when I was 20.

u/galewgleason · 7 pointsr/BuyItForLife

A Wusthof Classic 8 Inch Chef knife Good place to start learning how to cook for yourself.

u/Stylewhat37 · 6 pointsr/Cooking

This is a great start.

8” Wusthof Classic

u/donsasan · 5 pointsr/Cooking

Slap on another £18 and get this:

https://www.amazon.co.uk/Wüsthof-CLASSIC-Cook´s-knife-4582/dp/B00009ZK08

This is one of the best mass-fabricated knives and will probably last you a lifetime.

u/4ad · 4 pointsr/Cooking

I have several knives.

My most used knife, and the one I like the most is a 8 inch Wüsthof classic. I really like the balance and the grip of this one.

I also have a Mac Chef's Knife, 7-1/4-Inch. This is stamped, not forged, but for just a few dollars more than the Victorinox you get a knife that actually sits and balances well in your hand and it's made of much better steel. I actually bought it in a brick and mortar store for about $20.

It's not as well balanced as the Wüsthof, but I like the fact that it doesn't have a full bolster. It's much easier to sharpen. If I would start anew I would get half-bolster designs for my expensive knives, but it's really no big deal at all.

I also have Tojiro DP Gyutou. The price varies, now it's a few dollars more expensive than the Victorinox, but I bought it cheaper. This is an excellent knife with better steel than the above knives. The grip is fantastic. The balance is good, but not quite as good as the Wüsthof, nothing really gets there for me, but it's good. Again the lack of a full bolster is a great feature of this knife.

Personally now I think that the Wüsthof Ikon lines are better than the classic series, because of the half-bolster design, but I didn't know this years back when I bought my classic.

Also, I keep saying that these knives feel so good in the hand compared to the Victorinox but this is a very subjective thing and people should try for themselves. I know some people love the Victorinox, if that's the case, go for it; personally, I can't stand it. PinchGrip4Lyfe.

I also have a J.A. HENCKELS INTERNATIONAL Forged Synergy 8-inch Chef's Knife. This is cheaper than the Victorinox. The balance is pretty good, but the grip is not as good as the knives posted above. It's still light-years better than the Victorinox grip though.

If I had to buy a cheap knife I would get Kai 6720C Wasabi Black Chef's Knife, 8-Inch. This is way cheaper than the Victorinox. That being said, I haven't tested it.

My goal here is not to convince anyone that the Victorinox is awful. I know some people really like the grip, but to make clear that at around the same price point there are many knives, and you should get which one feels best in your hand. Victorinox is not the only option for cheap knives, unlike what the reddit gospel says!

u/faithdies · 3 pointsr/Cooking

https://www.amazon.com/dp/B001CMRQUW

https://www.amazon.com/Wusthof-Classic-8-Inch-4582-20/dp/B00009ZK08/

Do you have to get a knife set? Can you just get 1 really good chefs knife? I linked a really solid chef's knife above with the cutting board.

u/ms_slyx · 3 pointsr/BuyItForLife

After some further research around /r/buyitforlife, we're asking for some Wusthof knives. We decided on a cook's knife, a pairing knife, and a serrated knife, along with a wood block with honing steel and scissors for storage. Total price: just over $250. Can't wait!

u/Paxpoeta · 3 pointsr/ThriftStoreHauls

I believe the knives were purchased from amazon. The Prix ii looks virtually identical.

Wusthof Grand Prix II 8-Inch Cook's Knife https://www.amazon.com/dp/B0001WVZ3I/ref=cm_sw_r_cp_api_ZR90AbKTWK9TG

As does the classic
Wusthof Classic 8-Inch Chef's Knife https://www.amazon.com/dp/B00009ZK08/ref=cm_sw_r_cp_api_0V90Ab003EV84

u/tach · 3 pointsr/Cooking

No, it's forged steel with solid non rubberized grip, the 'classic' line. I believe it's this one - i did not buy it at amazon.

u/broken_chef · 3 pointsr/chefknives

I second what u/fiskedyret said. Get yourself a paring knife and a good serrated bread knife and you will be all set. If you're going to be cutting meats you also might want to invest in a boning/filet knife. You don't need anything too fancy yet. For someone just starting out I usually recommend Victorinox https://www.swissarmy.com/us/en/Products/Cutlery/Fibrox-Pro-6-Inch-Boning-Knife/p/5.6413.15 or whustof https://www.amazon.com/Wusthof-Classic-8-Inch-Cooks-Knife/dp/B00009ZK08 as they are both easily maintained and very decent knives. Im also sure there are guys around here who can point you in the direction of some good starter Japanese knives if that's more you're thing but it's not really mine.

u/FatChefBR · 2 pointsr/mildlyinteresting

For knives, the same rules apply. With even more emphasis in the safety aspect of it. A lot of people think that with sharper knives, you'll cut yourself more while cooking, but the truth is the exact opposite. Since the cook should let the knife do the cutting. If you're using strength, your knife is either dull or bad. Which is why you should buy good knives (and an okay whetstone) learn how to hone them and do so every 3 uses (I personally sharpen my knives before using and after washing).

Some people will tell you to buy Shun, others will tell you to buy Miyabi or Yaxell (personal favorite). But you don't need these, these are overkill and most chefs don't even use them on a professional kitchen (they might do so in events, but in a normal kitchen you wouldn't want to wear such an expensive knife)

So, all in all you could either go the cheaper way and buy Victorinox, which is a GOOD knife, nothing amazing about it, but reliable and that will get the job done. Also, it is very easy to sharpen.

If you want the mid-range price I'd say either Global, Henckels(If you chose Henckels, choose the forged, not the standard piece) or Wüsthof. I like all three, all of them will last you upwards to 20 years if you properly maintain and wash them buy hand (very important, a great deal of the damage done to knifes is while washing).

A good knife is a companion for the rest of your life in the kitchen. And these three are the best for heavy and professional use. Though the more expensive ones cut better, the wear on them is not worth it for a professional cook.

And lastly, don't buy a kit with 8 to 12 knifes. You won't use that. That is a piece of decoration, on which you'd be wasting money. You only NEED 1 good knife. It is best to have two or three, but no more.

Start with one, I think the best model to start off is the Chef's 8 inch. In either brand. If you enjoy it, go ahead to the chef's 8 inch and the utility and that's it!

Also, don't rule out Victorinox if you're just getting started, they make very good knifes for starters, and you don't need to worry much when sharpening them, since they sell a tool which can re-cut its edge to the proper shape, so if you mess up, you can actually "Reset to factory settings"

I'll link here the 8 inch chefs of the knifes I mentioned. You might find them small at first but even I rarely need to take out my 10inch or the 12 inch.

Global: https://amzn.com/B00005OL44

Henckels (forged): https://amzn.com/B00004RFKS

Wüsthof: https://amzn.com/B00009ZK08

Victorinox (weirdly, the bettex one [Fibrox] was 4 cents cheaper then the most basic. I am linking both, but i don't know if you can "reset" the blade of the better one)

Victorinox Fibrox: https://amzn.com/B008M5U1C2

Victorinox basic: https://amzn.com/B0061SWV8Y

Victorinox tool (this is not a sharpener, this literally CUTS the blade back into shape): https://amzn.com/B001X5A998

u/Arkolix · 2 pointsr/Cooking

+1 to Wusthof! I'm in love with my Wusthof Classic. That and a steel, paring knife, and cheap bread knife are all I use.

When I asked about knives a month ago many people did suggest Victorinox - they look like very nice knives at a good price point.

I've never felt the need for more than one chef's knife, as someone else suggested.

u/bobadrunk · 2 pointsr/knifeclub

$100 - Wusthof 8" Chefs Knife



$40 - J.A. Henckels 8" Chefs Knife


$35 - Victorinox Fibrox (If you want the Victorinox but don't like the handle, get the rosewood version for a couple bucks more)

Then get their corresponding utility/paring knives for smaller/finer work. Personally, I went with the Henckels I listed mainly for aesthetics and value and got a Tojiro DP Petty Knife, mainly because I'm used to heavy western chef knives but I also wanted to try out a Japanese style kitchen knife. Learn to handle a knife properly, get a good cutting board (end-grain wood boards ideally), and they should last you for life.

u/Man_in_the_Suit_1211 · 2 pointsr/Cooking
u/WubbaLubbaDubStep · 2 pointsr/EatCheapAndHealthy

My honest opinion: If you can read, you can cook. Literally. Basic cooking is simply reading instructions and following them. Once your comfortable with how things taste together, timing, and what spices taste like, then you can move on to more advanced dishes.

I think a fun part of learning to cook is gearing up. Since most people here will give you a grocery list, I'll give you a list of helpful items that I use daily.

  • 1 large, sharp kitchen knife and basic sharpener

    The knife if a bit on the pricey side, but trust me when I tell you it's worth it. You only need 1 and as long as you hand wash and dry regularly, it can last forever. Sharp knives won't cut you as often as a dull knife that sometimes slips.

  • crock pot. This is good because it doesn't require any sort of culinary skills. Mostly just mix and wait.

  • Liquid Measuring cup

  • Dry measuring cups

  • Flat spatula

  • Other spatula (for stirring and wiping out sauces/batter/etc.)

  • Tongs

  • Very basic non-stick pots and pans I have a cheap set I bought from Costco that has lasted me 8 years and counting. Be sure to ALWAYS use wood or plastic utensils with non-stick or you risk scratching the non-stick surface and fucking it all up.

  • Wooden Utensils These are nice because you can leave them in a pot of sauce and not worry about them expelling chemicals or melting.

  • Also a holder for your kitchen items

    I assume you have basic dishware and silverware, so I've only included common cooking items.

    Hope this helps! I'll update if I can think of anything else you'll need.
u/SingAlongBlog · 2 pointsr/Cooking

Wusthof 8"
This is the one that I have - Take a look around at some local stores and you're almost certain to find it cheaper than this listing

Another wusthof
This one os from their Ikon line. I don't own this one but I've used it and it's really nice as well. The bolster on the Ikon is a little different and the grip is a little more ergonomic supposedly. I didn't really notice too much of a difference.

Another one to check out is Zwilling. I don't know too much about them apart from word of mouth, which has only been positive.

Whichever you go with make sure that if he doesn't have one already to get him a good steel to go with it

u/Skalla_Resco · 2 pointsr/Chefit

> Good quality and not crazy expensive.

I've had the notable displeasure of handling one of the Shogun line chef knives. The balance isn't great, the fit and finish is trash, the etching wears off rather quickly, the grinds are terrible, the saya is descent at least for being made of plastic.

​

I would recommend almost anything else, but to start:

​

Wusthof. Reliable German brand, stellar warranty service.

​

Mac. Well regarded in the industry, decent warranty, good track record.

​

Fujiwara FKM. Not a knife I have personal experience with, but generally a well regarded budget pick from the Japanese market.

​

For the sake of OP's $400 budget, I'd also recommend considering custom knives.

u/paschpacca · 2 pointsr/Cooking

Most people agree that the Victorinox Fibrox 8" and the Wusthof Classic 8" are two of the best knives around. I've used and liked both, but I'm a guy with big hands. I'd say, present the Wusthof and have her trade it in if she doesn't like the grip.

u/thenemophilist23 · 2 pointsr/Cooking

I've never been sorry I splurged a bit for my Wusthof knife

u/OneDegree · 2 pointsr/tall

Having a proper sharp knife makes cooking a lot more fun.

Both excellent:

Inexpensive

Expensive

u/Conchobair · 2 pointsr/Cooking

Wusthof is great if you've got the money to spend on it.

u/kevinlammer · 2 pointsr/KitchenConfidential

It depends on your price range to be honest. If you want knives you can beat up and not feel bad about, Victorinox will be considered entry level. Moving up in price range, You have Zwilling J.A. Henckels. Quality is slightly better. And above that, You have Global,
Shun, Wusthof. I own 2 Global knives and leave both of them at home. Never liked them. Shun and Wusthof to me is at the same level, one being japanese and one being german steel. German steel takes a bit longer while sharpening, but holds an edge longer. Japanese steel gets a lot sharper, but needs to be well maintained. I personally use 3 knives from the Misono UX-10 line.

The are obviously a ton of other brands, but those are the most commmon ones that you see. Any knife will be fine, as long as you take care of them.

http://www.cutleryandmore.com/forschner_rosewood.htm

http://www.cutleryandmore.com/henckels-professional-s/starter-knife-set-p116572

http://www.cutleryandmore.com/global/chefs-knife-p114589

http://www.amazon.com/Shun-DM0706-Classic-8-Inch-Chefs/dp/B0000Y7KNQ/ref=sr_1_1?s=kitchen&ie=UTF8&qid=undefined&sr=1-1&keywords=Shun+Classic+8

http://www.amazon.com/Wusthof-Classic-8-Inch-Cooks-Knife/dp/B00009ZK08/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1408640170&sr=1-2&keywords=wusthof

http://korin.com/Misono-UX10-Gyutou_3










u/ElScreecho · 2 pointsr/CFBOffTopic

Here is one online. If you live somewhere large enough to support a specialty kitchen store, they'll have knives like this as well. I'd recommend at least trying it out before you buy.

u/king_human · 2 pointsr/knifeclub

I like this one a lot. It's the one I use most often in my kitchen.

This one is also good, though it's not as fancy.

I also like this one due to its ergonomic shape (I have the 6-inch version).

This one is a pretty fantastic value, as well.

As you can see, I like the 8-inch size for general kitchen use. I have a couple 6-inch chef's knives, and a 10-inch and I used to have a 12-inch monster (gave that one away to a vegetarian friend - It was boss as hell for chopping up big veggies).

Those are my suggestions, and they're based on my experience. My top choice is the Wusthof Classic 8-inch, but it's also the most expensive of the ones I've used. The Calphalon Katana is also nice (and is my second choice).

Happy hunting!

u/solofatty09 · 1 pointr/LifeProTips

This is what I've used in the kitchen for almost 15 years. 8" Wusthof. I literally use it for everything but bread. There are multiple styles of knives as far as this goes, but simple and old school work for me.

u/chickarina · 1 pointr/AskCulinary

I have the Victorinox and thought it must be as good as everyone says until I was given the Wusthof 8" as a gift https://www.amazon.com/Wusthof-Classic-8-Inch-4582-20/dp/B00009ZK08 It's worth the extra money.

u/SemiRandomQuestions · 1 pointr/Chefit

This is super helpful—thank you so much. Do you know the names of the premium lines? It's a little confusing because Wusthof uses the term "pro" and "gourmet" a bit loosely. Is this the sort you're talking about?

u/effinmike12 · 1 pointr/CasualConversation

Buy yourself a nice chef knife. You will have it forever if you take care of it, and you won't regret it.

Wusthof

JA Henckles

Personally, I like the way the Wusthof feels in my hand moreso than the Henckles knife, but they are both super high quality and worth the money. 10/10

u/jajajajaj · 1 pointr/chefknives

For something you'll really love and suits what you like best, go down a YouTube rabbit hole and watch a bunch of reviews if you haven't already. You'll find something you want I'm sure, and probably something you want but can't afford.

But if you want cost effective quality, Victorinox fibrox and Dexter seem to be well used with no regrets in the $40 range. Knives can get much better in the idealized sense, but above that is where the practical benefits don't seem so huge compared to just getting away from the knives made for people who don't even care.

America's test kitchen likes this one if I'm not mistaken:

https://www.russums-shop.co.uk/i/q/KV214/victorinox-fibrox-cooks-knife-22cm

Some day I might have the money to get something like a Kramer but that is even more expensive than the £150 budget.

I love my wusthof classic, £73 here.
https://www.amazon.co.uk/dp/B00009ZK08/ref=cm_sw_r_cp_awdb_t1_KNkLBbFHS1M0J

But i don't know, i could spend weeks reading and watching videos without ever making a purchase. The wusthof was a gift.

u/xynix_ie · 1 pointr/knives

It's made for my hand specifically but frankly it's an incremental improvement over my $150 Wusthofs. So it doesn't make that much a difference. The handle is in New Orleans Saints colors though, so there is that lol

It's super light weight though and has a good 1.5 inches on the Wusthof, the extra length with my hands does actually help when I'm doing a lot of chopping but I've bigger hands. For someone smaller I wager the 8" Wusthof Classic would be perfect, I've used them for years and they last forever. I think I've had one for at least 15 years and it's still as good as day 1. The cheaper ones are NOT the same by the way. Classic all the way, that's their original forging recipe and it shows.

This one specifically. Wait for it to go on sale at some point, it's rare, they've been $150 for over a decade: https://www.amazon.com/Wusthof-Classic-8-Inch-4582-20/dp/B00009ZK08/ref=sr_1_8?keywords=wusthof+classic&qid=1550174388&s=gateway&sr=8-8

u/UncleSpoons · 1 pointr/oddlysatisfying

Sorry, I must have misunderstood the steak knife comment. When you go up in price you are mostly getting better steel (holds an edge longer), higher quality materials, better designs and better warranties. It's worth mentioning that Shun offers life time sharpening

Low end

Mid

High

If you want to spend more than $200 you should be looking at commissioning a custom knife, not a factory made one. For example, OP commissioned /u/t1978_sach to make the knife in the gif

u/907229 · 1 pointr/chefknives

I'll be sure to read through those first thing tomorrow morning.

I don't mind a little heft to my knives, I actually find it a little easier to wield than if they're too light. But, I think my mom's current kitchen knife is a https://www.amazon.com/Wusthof-Classic-8-Inch-Chefs-Knife/dp/B00009ZK08/ref=sr_1_5?ie=UTF8&qid=1523767187&sr=8-5&keywords=wusthof+classic+knives and I found it fairly uncomfortable to use after a while.

u/ChrisAbra · 1 pointr/reactiongifs

Just to add, I have this Victorinox knife and the blade is amazing, but I've got a few gripes and suggestions, that might just be a matter of personal preference:
firstly it's quite thin and light, and thus bends a bit more than i'd like, and i'd prefer something heavier with a thicker spine. Secondly, the handle, while quite ergonomic feels slightly cheap with the plastic and i'd rather have something wooden with rivets so you have full leverage on the full tang.

Wusthof do amazing knives for my suiting I think, and i just saw this and i don't know why it's only £10 but i'm just gonna buy it.

u/Topicalcream · 1 pointr/Cooking

There are two different approaches that I would recommend, which is better for you would be down to your personality. The option are:

A. a good block of knives
B. two very good knives

If you're a little unsure option A will be pretty good and will last 4-5 years. Example: http://www.amazon.com/Mundial-Series-7-Piece-Knife-Block/dp/B00004RBSV/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1409773431&sr=1-4&keywords=mundial+knife+block

If you like good stuff and care for your tools then option B might be the go. With care these should last 20 years and - as noted by /u/icecow many come with free professional sharpening for the life of the knife. Add a smaller very good utility knife and a sharpening steel and you should be right. An example of the higher end: http://www.amazon.com/Wusthof-Classic-8-Inch-Cooks-Knife/dp/B00009ZK08/ref=sr_1_1_m?s=home-garden&ie=UTF8&qid=1409773723&sr=1-1&keywords=wusthof+chef+knives


I'll also note that I've bought both of the examples I've used here. Check about the sharpening service before you buy on option B. I know that Wusthof have the free sharpening in Australia, but I don't know about elsewhere. The Mundials are surprisingly good for the price.

u/memtiger · 1 pointr/AdviceAnimals

It's possible to buy a knife with a good blade and a good handle, you know. The Victorinox above is like getting a Ford Mustang GT350. It's perfectly capable, but it's not going to compare to Porsche Turbo, Ferrari, or Lambo as far as desirability. The same goes for a plastic phone. But some people want a phone that feels good in the hand and solid and more than just plastic.

So yea, that Victorinox will work. It cuts things and does a good job at it (aka serviceable). But as far as having a NICE knife that does all that, plus feels good in the hand and looks look, then you need to look elsewhere.

Here are two perfectly good knives that have equally sharp blades and are used by professional chefs out there:

u/efitz11 · 1 pointr/Frugal

If you're just getting into it and don't know if you should drop $100+ on a knife, you should try the Victorinox 8" Chef's Knife. It's the #1 best selling knife on Amazon, and for good reason. I have it and I love it.

If you're willing to make it rain, a lot of people suggest buying a Wusthof or a Shun

u/MickeyHokkaido · 1 pointr/Cooking

Was going to suggest: http://www.amazon.com/Wusthof-Classic-8-Inch-Cooks-Knife/dp/B00009ZK08/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1404885127&sr=1-1&keywords=chefs+knife

But Malphael already did. I love my Wusthof... I've formed an eerie bond with the object and I don't trust others to use it.

u/gpannihilator · 1 pointr/knives