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I love my 3 Wusthof Classic knives (bought years ago on really good deals) but I'd pass on the Hollow Edge. Over time, sharpening is going to approach the hollow, and then, it's not going to work.
It may take some years, if you are really careful to select a highly skilled person, who doesn't take much of the knife's edge off - but many of the highly rated sharpeners will take off more than is necessary. I think of my best kitchen knives as a (more than a) lifetime investment - but these hollow edge knives have a much more limited life than the ones without the hollow.
Some of the reviews on Amazon include photos of the knife breaking an inch or more from the tip. The hollow probably weakens the knife. Of course, with careful use and storage, this is probably less likely to happen than the way some people treat knives, but it's one more reason to pass on the hollow edge knives. Another reason is I really don't think they're any better than the regular Wusthof classic.
Looking through reviews on Amazon for various Wusthof Classic knives, some of the problems being reported (cracks along the spine of the knife, breaking of the blade far from the tip, rust spots along the tang, etc.), you have to wonder whether the knives being sold on Amazon are all authentic Wusthof. I'd wait for a sale at a retailer you know has authentic Wusthof Classic. And be sure to buy a honing steel if you don't already have one, and learn to use it properly.
Last edited by lazzlazz April 29, 2026 at 08:56 PM.
I've had a 6" and 8" hollow edge for going on 10y now. both get used several times a week and I've only sharpened them once maybe 3 years ago. even then, it was because I felt it was probably time rather than them dragging or catching, and the sharpener commented on how good of a condition they were in and noted they probably didn't need sharpened. the 8" gets more use, but I really like the 6" and my wife uses it almost exclusively. treat them well (cork storage, end grain boards, hand wash) and these knives will last for decades.
I do have the 3.5" as well and it never gets used.
I don't know about these specific models but we have the santoku knife and they have the best customer support and quality. It was $150ish best money I spent, we got it at department store not online, in case variable quality concern from online retailers.
I love my 3 Wusthof Classic knives (bought years ago on really good deals) but I'd pass on the Hollow Edge. Over time, sharpening is going to approach the hollow, and then, it's not going to work.
It may take some years, if you are really careful to select a highly skilled person, who doesn't take much of the knife's edge off - but many of the highly rated sharpeners will take off more than is necessary. I think of my best kitchen knives as a (more than a) lifetime investment - but these hollow edge knives have a much more limited life than the ones without the hollow.
Some of the reviews on Amazon include photos of the knife breaking an inch or more from the tip. The hollow probably weakens the knife. Of course, with careful use and storage, this is probably less likely to happen than the way some people treat knives, but it's one more reason to pass on the hollow edge knives. Another reason is I really don't think they're any better than the regular Wusthof classic.
Looking through reviews on Amazon for various Wusthof Classic knives, some of the problems being reported (cracks along the spine of the knife, breaking of the blade far from the tip, rust spots along the tang, etc.), you have to wonder whether the knives being sold on Amazon are all authentic Wusthof. I'd wait for a sale at a retailer you know has authentic Wusthof Classic. And be sure to buy a honing steel if you don't already have one, and learn to use it properly.
Wusthof Classics are my favorite regular knives and what I recommend when anyone asks.
Wusthof makes great knives, especially in the Classic series. I have several. But I am done buying knives with these thick bolsters - too hard to sharpen
Good recommendation! Buyers should be aware that the Japanese knives are MUCH harder to sharpen correctly, but your suggestion is an awesome price/value choice. I think less of Victorinox and prefer the Mercer line-up in virtually every shape and price point
I have had my Wusthof Classic knives for 25 years. I have NEVER had to sharpen them and use them daily. I only hone the edge with a steel, and they are still amazingly sharp. I primarily use the 10" chef but also use a paring knife, hollow edge slicing knife, bread knife, and paring knife. I less frequently use the santoku, cleaver, tomato, boning, and utility knives.
For those that are sharpening these often, what are you using for a cutting board?? Are you using the knife when it has a bent edge and needs to be honed first? Are you hacking at bones without reaching for the cleaver?
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https://a.co/d/04ARLHXX
Pair it with a $8 Victorinox.
It may take some years, if you are really careful to select a highly skilled person, who doesn't take much of the knife's edge off - but many of the highly rated sharpeners will take off more than is necessary. I think of my best kitchen knives as a (more than a) lifetime investment - but these hollow edge knives have a much more limited life than the ones without the hollow.
Some of the reviews on Amazon include photos of the knife breaking an inch or more from the tip. The hollow probably weakens the knife. Of course, with careful use and storage, this is probably less likely to happen than the way some people treat knives, but it's one more reason to pass on the hollow edge knives. Another reason is I really don't think they're any better than the regular Wusthof classic.
Looking through reviews on Amazon for various Wusthof Classic knives, some of the problems being reported (cracks along the spine of the knife, breaking of the blade far from the tip, rust spots along the tang, etc.), you have to wonder whether the knives being sold on Amazon are all authentic Wusthof. I'd wait for a sale at a retailer you know has authentic Wusthof Classic. And be sure to buy a honing steel if you don't already have one, and learn to use it properly.
I do have the 3.5" as well and it never gets used.
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It may take some years, if you are really careful to select a highly skilled person, who doesn't take much of the knife's edge off - but many of the highly rated sharpeners will take off more than is necessary. I think of my best kitchen knives as a (more than a) lifetime investment - but these hollow edge knives have a much more limited life than the ones without the hollow.
Some of the reviews on Amazon include photos of the knife breaking an inch or more from the tip. The hollow probably weakens the knife. Of course, with careful use and storage, this is probably less likely to happen than the way some people treat knives, but it's one more reason to pass on the hollow edge knives. Another reason is I really don't think they're any better than the regular Wusthof classic.
Looking through reviews on Amazon for various Wusthof Classic knives, some of the problems being reported (cracks along the spine of the knife, breaking of the blade far from the tip, rust spots along the tang, etc.), you have to wonder whether the knives being sold on Amazon are all authentic Wusthof. I'd wait for a sale at a retailer you know has authentic Wusthof Classic. And be sure to buy a honing steel if you don't already have one, and learn to use it properly.
https://a.co/d/04ARLHXX
Pair it with a $8 Victorinox.
For those that are sharpening these often, what are you using for a cutting board?? Are you using the knife when it has a bent edge and needs to be honed first? Are you hacking at bones without reaching for the cleaver?
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That said, a 6" chef's knife is likely shorter than most people would want for their main chef's knife.
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