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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.
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https://wusthof.com/products/7-in...hefs-knife
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