Wusthof Le Cordon Bleu 6 inch Cooks Chef Knife

Lighter than other Wusthof knives, but just as sharp and well balanced. Choose the right knife for the job.
I have been a kitchen knife collector for many years, and settled for myself on the heavier, complete stainless-steel Wusthof Culinar series. When Amazon's Vine Program asked me to review this knife, I felt qualified to do so, after experimenting with various brands over the years, including Henckles, Furi, Kershaw, Global, and handmade Japanese woodworker, etc.

First, the Cooks knife. It's the most important tool in your knife set. If you can only afford ONE quality knife, this is the one.

The front section of the blade is designed for small cutting jobs like chopping onions, mushrooms, garlic, etc.

The mid-section of the blade is designed for firm or soft food; for mincing leeks, chives, parsley, etc. Be careful NOT to cut through bones or other hard objects as there is a fine edge on these knives. If you find yourself needing a knife that will cut through bone, get a cleaver as well as the chef knife.

The wide surface of the knife...

One of the Best Knives Ever + Information About the Wusthof LCB Line
This is the 2nd Wusthof Le Cordon Bleu (LCB) knife that I've ever owned. I ended up buying it on Amazon via the Cyber Monday Lightning Deal and only did so because I was so impressed by the 8" Wusthof LCB I bought just days earlier. The review that I'm writing has already been written in the 8" review, but since these two knives are exactly the same (with the exception of length), the review about the product stays the same and will be posted after these few intro paragraphs.

First you may be asking "why did you buy another knife" of the same type? Anyone who cares about cooking knows that you should have several knives in your arsenal, especially Chef/Cooks knives. Can you imagine cutting up slices of meat and then cross contaminating that same knife with cutting up vegetables? That's a big no-no. You can get potential harmful bacteria between what you cut. Furthermore, it's a pain to cut meat with one knife, then wash it, then resume cutting. So just like cooks/chefs do,...

VERY sharp, has some heft but not too heavy.


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