Wusthof 16 cm Boning Knife, Black

I have three Wusthof knives having noticed a famous chef using one. I did some research about the best kitchen knives, found out that Germany and Japan manufactured the ones to go for. I chose Wusthof as, whilst you can pay more and perhaps there are others just as good the price wasn't bad. Expensive yes but these are really excellent knives. They fit nicely in the hand, are balanced, razor sharp and with a decent steel keep that way. I could not be more pleased, highly recommended.

It's a wusthof knife. It's sharp. Very. Does what it says on the box. It also breaks any vertebrate in a matter of seconds with ease if you know what you're doing. 11/10 would buy whole chickens again.

Great knife, just the right degree of flexibility, very sharp and seems to maintain its sharpness very well.

Best boning knife I've owned in 22 years of being a chef. Highly recommended.

Comfortable to use and nice and sharp!

Bought this knife less than a year ago.snapped in two while boning out a deer carcass.second wustof i have bought from amazon that has done this dont know if it is inferior steel or fake products.certainly wont be a third time.

Feels like not holding it’s sharpness enough

Great knife. Flexible enough for a home cook who occasionally de bones meat

Die Messer der Wüsthof Classic Serie liegen immer gut in der Hand, sind sehr scharf und haben eine ausgezeichnete Verarbeitung. Das Messer ist zwar nicht billig, aber dafür hat man - bei entsprechender Pflege - ein Messer für Jahrzehnte.

Very sharp well built knife however stamped knife may be sufficient as the purpose may be limited

Product was in great condition, brand new and authentic. Shipping time was acceptable. Definitely will buy more from the seller. Knife is the best, great investment. I broke down and french a chicken with the knife, it was like cutting butter and precessed. Glides smoothly and sharp.

This is an excellent specialty knife. It came VERY sharp straight outta the packaging - I was concerned that I might have to run on a whetstone at first, but it does the trick. Great flexibility, not too flexible but enough give to get around. So far I've broken down maybe 10 chickens or so, 2 full pork shoulders, and endless chicken thighs - still super sharp. 10/10

Non credo che Wüsthof abbia bisogno di presentazioni, è un marchio affermato da più di 200 anni nella lavorazione di lame quindi si va sul sicuro. Voglio fare una valutazione professionale più che altro in quanto lo uso per lavoro essendo uno chef professionista. Ha un’ottima impugnatura, adatta sia per un destrimano come me che per un mancino. La lama è in acciaio inox quindi è difficile che crei ruggine ma io consiglio comunque di asciugare sempre bene i propri coltelli sia per igiene che per una questione di mantenimento. Ha un ottimo filo anche se io, da perfezionista e maniaco, gli ho dato una rinfrescata su una pietra giapponese naturale. Questo precisamente é nato per disossare ma io l’ho provato anche sul pesce e si è rivelato molto adatto anche per sfilettare. La Wüsthof la trovo un giusto compromesso ai coltelli di fascia superiore ( come la kai, la Global etc..) che hanno un costo molto superiore. Consiglio senz’altro l’acquisto.