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The salmon knife is a precision tool. Its long, thin blade is flexible and has indentations. This means that you will be able to cut closer to the bone, so you won't have any material loss in your portions.
The blade is made from a single piece of surgical steel that contains chromium-molybdenum-vanadium (X50 Cr MoV 15).
X50 Cr MoV 15 is a widely used steel that is used in many kitchen knives and its composition includes approximately 0.5% carbon (X50), which provides hardness to the knife's edge, and approximately 15% chromium (Cr), which provides corrosion resistance.
In addition, it contains a small percentage of molybdenum (Mo) and vanadium (V), which offer improved wear resistance and maintain the sharpness of the knife.
The Wusthof knife is designed to provide reliable cutting performance and long-lasting durability.
The hardness level of the blade is 56 (±1) HRC (a knife with a hardness above 56 HRC is considered good).
The handle is made of durable synthetic material that provides resistance, friction resistance, and corrosion resistance. The three rivets on the handle of the knife contribute to increased stability and control during use.
Cuts are recommended to be made on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they may cause permanent damage to the knife blades.
Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife immediately (with a mild detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you should wash the knife immediately after use.
For your own safety, you should always wipe the knife away from your body and away from its edge, using a cloth or towel.
It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.
No matter how sharp a knife is at first, after some use it needs sharpening, something you can achieve with a sharpener, sharpening stone, or strop.
You can tell if your knife cuts well with an easy test using the knife and a piece of paper. A sharp knife can easily and cleanly cut through a piece of paper. On the other hand, a knife that needs sharpening will struggle and its cutting will be dull.
It is also advisable to sharpen your knives with a professional occasionally, to fix any damage to the blade's edge and to maintain sharpness.
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.
It is very good for use at home, but it is also quite reliable for professional use
For this money, I expected it to cut much better than a €1.5 knife, it cuts better but not as much as I expected.
I use it amateurly for roasted lamb and pork! I had bought 2 cheaper ones in the past and no matter what I cut, their tip would dull! This brand, Wusthof, is obviously much better, its tip doesn't dull easily and with one stroke, you can easily cut 4-5 whole roasted lamb or pork. It is heavy and has a convenient handle with a tooth-like grip at the back to hold it better and prevent it from slipping forward. It is a bit pricey, I believe it was purchased for €78.90, but I think it's worth it because you can do your job effortlessly, without struggling like with the others I had, with every cut and stroke! With this, you forget about sharpening! As a tool, it has a good and thick blade, it is easily maneuverable and doesn't dull easily for an expensive price, but you get what you pay for
Excellent (for its value) knife from the best (in my opinion) company in the world.
Attention, if you are not used to it, because it cuts dangerously.
Verified purchase
I was swayed by the reviews, another knife of the Victorinox brand at half the price cuts perfectly
Verified purchase
Excellent knife for cutting bread
Verified purchase
High quality, very user-friendly size.
Verified purchase
Verified purchase
Verified purchase
Verified purchase
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