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Gourmet is cut out of a sheet of steel (stamp cut), which is a cheaper process and Classic is forged (hammered into shape), which is typically a more robust way to make a knife and typically makes for a better cutting edge which cuts better and retains an edge better. I say typically because there are lots of variables when it comes to creating quality steel and you COULD have a stamped steel blade that out performs a forged blade due to the how those variables were managed. That said, a company like Wusthof knows how to manage those variables and the forged blade will outperform the stamped blade.
Quick note: while the side profile looks the same as a traditional western cleaver, the Chinese style is much thinner and is meant for large amount of softer items like large vegetables, not meat with bones.
The raw material used to forge those 'classic' knives are probably a flat piece of steel, i.e., a sheet of steel. And that sheet of steel was forged into sheet somewhere else. So in the end, how much difference it is going to make?
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The raw material used to forge those 'classic' knives are probably a flat piece of steel, i.e., a sheet of steel. And that sheet of steel was forged into sheet somewhere else. So in the end, how much difference it is going to make?
Steel stock are rolled not forged.
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https://wusthof.com/products/7-in...hefs-knife
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