Task Knives

Cleavers & Butcher's Knives

 The ultimate tool for all tasks that place high demands on the sturdiness and power of the knife: the Cleaver makes the cutting of ribs, racks, bones and also extremely hard-skinned fruit - such as coconuts - easy. The large flat of the blade, together with its strength and rigidity, make for easier and fatigue-free prepping. Another knife for coarser tasks, which can also be used for cutting, is the Butchers Knife. 

Cleaver 20 cm | 8 inch

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 Forged from a single piece of WÜSTHOF steel, offering precision and a lot of power in the hand: the Chinese Chef's Knife will allow you to chop a cabbage or cut wafer-thin slices from a tomato in seconds, while the wide blade is also ideal for scooping up prepped ingredients and transferring them to the pot. The fine cutting edge ensures exceptional sharpness but should not be used on bones or very hard fruits (such as coconuts); instead, we recommend a European Cleaver or Butchers Knife. 

Chinese Chef's Knife 20 cm | 8 inch

 Forged from a single piece of WÜSTHOF steel, offering precision and a lot of power in the hand: the Chinese Cook’s Knife will allow you to chop a cabbage or cut wafer-thin slices from a tomato in seconds, while the wide blade is also ideal for scooping up prepped ingredients and transferring them to the pot.  The fine cutting edge ensures exceptional sharpness but should not be used on bones or very hard fruits (such as coconuts); instead, we recommend a European Cleaver or Butchers Knife. 

 Forged from a single piece of WÜSTHOF steel, offering precision and a lot of power in the hand: the WÜSTHOF Ikon Chinese Chef's Knife will allow you to chop a cabbage or cut wafer-thin slices from a tomato in seconds, while the wide blade is also ideal for scooping up prepped ingredients and transferring them to the pot. The fine cutting edge ensures exceptional sharpness but should not be used on bones or very hard fruits (such as coconuts); instead, we recommend a European Cleaver or Butchers Knife. 

Ikon Chinese Chef's Knife 18 cm | 7 inch

Classic Ikon Chinese Chef's Knife 18 cm | 7 inch

 Forged from a single piece of WÜSTHOF steel, offering precision and a lot of power in the hand: the WÜSTHOF Classic Ikon Chinese Chef's Knife will allow you to chop a cabbage or cut wafer-thin slices from a tomato in seconds, while the wide blade is also ideal for scooping up prepped ingredients and transferring them to the pot. The fine cutting edge ensures exceptional sharpness but should not be used on bones or very hard fruits (such as coconuts); instead, we recommend a Cleaver or Butcher Knife. 

The WÜSTHOF Classic Ikon Crème 5" Boning Knife's sturdy, extremely sharp, and easily maneuverable blade with a pointed tip that allows you to skin or bone meat, fish, and poultry with minimal waste.

Classic Ikon Boning Knife 14 cm | 5 inch

 WÜSTHOF'S best-selling collection for generations, CLASSIC full-tang knives are precision-forged from a single piece of an exclusive high-carbon stainless steel. CLASSIC knives feature a new handle design made of a highly durable synthetic material – Polyoxymethylene (POM) – which has a tighter molecular structure to resist fading and discoloration.  

Classic Cleaver 16cm | 6 inch

 Offering precision and a lot of power in the hand: the Chinese Cook’s Knife will allow you to chop a cabbage or cut wafer-thin slices from a tomato in seconds, while the wide blade is also ideal for scooping up prepped ingredients and transferring them to the pot. The fine cutting edge ensures exceptional sharpness but should not be used on bones or very hard fruits (such as coconuts); instead, we recommend a European Cleaver or Butchers Knife. 

Chinese Chef's Knife 18 cm | 7 inch

Cleaver 18 cm | 7 inch

Cleaver 16 cm | 6 inch

The WÜSTHOF Gourmet 5" Boning Knife's sturdy, extremely sharp, and easily maneuverable blade with a pointed tip allows you to skin or bone meat, fish, and poultry with minimal waste.

Gourmet Boning Knife 14 cm | 5 inch

The WÜSTHOF Classic 6" Boning Knife's sturdy, extremely sharp, and easily maneuverable blade with a pointed tip allows you to skin or bone meat, fish, and poultry with minimal waste.

Classic Boning Knife 16 cm | 6 inch

The WÜSTHOF Classic 5" Boning Knife's sturdy, extremely sharp, and easily maneuverable blade with a pointed tip allows you to skin or bone meat, fish, and poultry with minimal waste.

Classic Boning Knife 14 cm | 5 inch

The WÜSTHOF Classic Ikon 5" Boning Knife's sturdy, extremely sharp, and easily maneuverable blade with a pointed tip allows you to skin or bone meat, fish, and poultry with minimal waste. For professional style carving in the kitchen or at the table, we recommend our WÜSTHOF Classic Ikon Hollow Edge Carving Knife.

With its bold profile and wide tip, the WÜSTHOF Classic 8" Artisan Butcher's Knife tackles the toughest home-butchering jobs with safety and efficiency. More versatile than your typical butcher's knife, the razor-sharp blade is ideal for all things carving, trimming, skinning, portioning, and slicing — it's also hefty enough to break down large fruit and vegetables. The hollow edge both reduces drag and prevents food from sticking to the blade, while the pronounced "belly" of the blade — the slight curvature in the centre — results in smooth, comfortable slicing. A full bolster provides optimal balance and helps protect your fingers from the blade, while the large, triple-riveted handle allows for a solid grip and superior durability.

Classic Hollow Edge Butcher Knife 20 cm | 8 inch

The WÜSTHOF Ikon 5" Boning Knife's sturdy, extremely sharp, and easily maneuverable blade with a pointed tip allows you to skin or bone meat, fish, and poultry with minimal waste. Forged from a single piece of specially tempered WÜSTHOF steel, each luxury Ikon knife features a full tang, a distinct double bolster, and final edge work hand-honed by one of WÜSTHOF's expert knife artisans in Solingen, Germany, the international cutlery capital. Ergonomic handles are crafted from sustainably grown, water-resistant African Blackwood, one of the hardest and heaviest woods in the world.

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Cleavers & Butcher's Knives

Cleaver 20 cm | 8 inch

Chinese Chef's Knife 20 cm | 8 inch

Chinese Chef's Knife 20 cm | 8 inch

Ikon Chinese Chef's Knife 18 cm | 7 inch

Classic Ikon Chinese Chef's Knife 18 cm | 7 inch

Classic Ikon Chinese Chef's Knife 18 cm | 7 inch

Classic Ikon Boning Knife 14 cm | 5 inch

Classic Cleaver 16cm | 6 inch

Chinese Chef's Knife 18 cm | 7 inch

Cleaver 18 cm | 7 inch

Cleaver 16 cm | 6 inch

Gourmet Boning Knife 14 cm | 5 inch

Classic Boning Knife 16 cm | 6 inch

Classic Boning Knife 14 cm | 5 inch

Classic Ikon Boning Knife 14 cm | 5 inch

Classic Hollow Edge Butcher Knife 20 cm | 8 inch

Ikon Boning Knife 14 cm | 5 inch

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What are the differences between cleavers and butcher knives?

Is high-carbon stainless steel good for knives?