Wusthof-Trident of America Cutlery プリント

A. PARING KNIVES: 2-3/4” - 4”

Perhaps the most versatile of knives. Paring, trim-

ming, coring, dicing fruits & vegetables. Specialty

shapes available for decorative garnishing.

B. TOMATO/SERRATED UTILITY KNIVES: 5” - 6”

The ripest tomato, the freshest roll

or bagel, even your favorite hard salami

are no match for these popular styles.

C. UTILITY/SANDWICH KNIVES: 4 1/2” - 7”

All purpose knives for “in between”

jobs. Medium sized fruits &

vegetables. Smaller cuts of meat

and poultry. The 6” blade shown

here is our most popular.

D. BONING KNIVES: 2 3/4” - 6”

The tapered, pointed

blade is a must for

working closely around

bones and joints.

Flexible blades

for larger fish.

E. CARVING/SLICING

KNIVES: 8” - 12”

Select blade length

based on your eating
habits. The longer the
blade, the thinner the

slice. An 8” carving knife

is also ideal for larger fruits

and vegetables.

F. HOLLOW-GROUND

EDGES: various styles

NOT a serrated edge.

Most common on carvers/

slicers, the alternated

“dimples” ground into the

face of the blade create a super-sharp

edge. The “hollows” create an air

pocket, reducing drag

and “stick” on the blade.

Hone as you would any

fine-edged knife.

BREAD KNIVES: 8” - 10”

Only a serrated edge will

slice effortlessly through

crispy baguettes and crunchy

crusts. Again, choose a blade size

to match the loaves you love most.

H. COOK’S KNIVES: 5” - 14”

The cooking enthusiasts best

friend available in blade sizes to fit

any skill and performance levels.

Owning just one may not be enough!
Compare sizes to find your favorite(s).

THE RIGHT KNIFE FOR EVERY APPLICA

TION

Start Your Collection With These Basic Styles...

and Expand As Your Skills and Needs Increase.

Fluting Knife # 4064

Peeling Knife # 4062

Trimmer # 4002

Straight Parer # 4000

Serrated Parer # 4003

Chefs’ Parer # 4004

3 1/2" Parer # 4066/9

4 Parer # 4066/10

4 1/2" Utility Knife # 4066/12

4 1/2" Steak Knife # 4068

Decorating Knife # 4200

5" Tomato Knife # 4109

5" Sausage Knife # 4110

6" Salami Knife # 4119

6" Kitchen Knife # 4138/16

8" Bread Knife # 4149

8" Euro Carver # 4138/20

8" Carver # 4522/20

9" Slicer # 4522/23

12" Long Slicer # 4522/32

5" Cook’s Knife # 4582/14

6" Cook’s Knife # 4582/16

7" Cook’s Knife # 4582/18

8" Cook’s Knife # 4582/20

9" Cook’s Knife # 4582/23

10" Cook’s Knife # 4582/26

8" Wide Cook’s Knife # 4584/20

10" Wide Cook’s Knife # 4584/26

12" Cook’s Knife # 4582/32

6" Flexible Fillet # 4518/16

8" Narrow Slicer # 4518/20

6" Fish Fillet # 4550/16

7" Fish Fillet # 4550/18

4" Boning Knife # 4601

5" Boning Knife # 4602

6" Flexible Boning Knife # 4603

5" Sandwich Knife # 4522/14

6" Sandwich Knife # 4522/16

7" Sandwich Knife # 4522/18

8" Hollow Carver # 4524/20

9" Hollow Slicer # 4524/23

9" Bread Knife 4150

10" Bread Knife # 4151

8" Serrated Slicer # 4523/20

9" Serrated Slicer # 4523/23

10" Serrated Slicer # 4523/26

10" Ham Slicer # 4530

10" Hollow Ham Slicer # 4531

8" Narrow Carver # 4520/20

12" Hollow Salmon Slicer # 4543

12" Salmon Slicer # 4542

10" Narrow Slicer # 4520/26

Peeling Knife # 4063

Trimmer # 4007

3 1/2" Parer # 4067/9

4 1/2" Utility Knife # 4067/12

4 1/2" Steak Knife # 4057

5" Tomato Knife # 4107

5" Sausage Knife # 4117

5" Boning Knife # 4608

6" Flexible Fillet # 4557

6" Carving Fork # 4417

7" Santoku # 4187

7" Hollow Ground Santoku # 4189

8" Bread Knife # 4156

9" Bread Knife # 4157

6" Sandwich Knife # 4527/16

8" Hollow Carver # 4526/20

8" Carver # 4527/20

9" Slicer # 4527/23

10" Long Slicer # 4527/26

6" Cook’s Knife 4587/16

7" Cook’s Knife 4587/18

8" Cook’s Knife 4587/20

9" Cook’s Knife 4587/23

10" Cook’s Knife 4587/26

12" Salmon Slicer # 4547

6" Cleaver # 4687

10" Sharpening Steel # 4477

Counter Top Blocks

Magnets

Under Cabinet and In Drawer

Rolls & Attaches

Caring For & Storing Your Wüsthof Knives

Sharpening Technique:
Regular maintenance of your WÜSTHOF-TRIDENT
knives insures a lifetime of cooking pleasure.

With regular use, any knife’s edge will lose its “bite.”
Under high magnification, you would see that the
cutting edge itself actually consists of a row of tiny
“teeth” which must be periodically realigned for
optimum cutting performance.

The key to using a honing steel is holding the blade
at a consistent 20 degree angle as you simulate the
motion of the blade “shaving” off the surface of the
honing steel itself. The “Tip Down” method shown
here works best as it lets you always see the contact
point of the knife and the steel.

At some point, any quality knife will require profes-
sional sharpening performed on equipment not
always available for home use. Consult your autho-
rised WÜSTHOF-TRIDENT retailer for services in your area.

ARE MY WÜSTHOF-TRIDENT KNIVES
DISHWASHER SAFE?

Yes, they are. However, we

strongly recommend hand
washing in warm, sudsy water
and towel drying!

WÜSTHOF-TRIDENT OF AMERICA, INC.

The Trident Building • 200 Brady Avenue • P.O. Box 448 • Hawthorne, NY 10532-0448

Straight Parer # 4005

All

WÜSTHOF-TRIDENT

products are fully guaranteed to be free of defects in materials and/or craftsmanship. Any item claimed as defective must be returned to us for inspection. The guarantee does not apply if the damage is due to what we define as “normal wear and tear” or use other than the intended purpose of the item.

10" Long Slicer # 4522/26

Series

Collection

10" Spatula # 4440

6" Straight Fork # 4410/16

8" Straight Fork # 4410/20

6" Curved Fork # 4411/16

8" Curved Fork # 4411/20

6" Cleaver # 4680/16

6" Heavy Cleaver # 4682/16

10" Sharpening Steel # 4474/26