A set of two essential knives for Asian -- or any style -- of cooking: an Oriental cook's knife (6½" blade) and a vegetable (paring) knife (3" blade). Styled after a Japanese cook's knife, the Oriental cook's knife with a granton edge blade is just right for sushi and sashimi, slicing mushrooms or anything else that needs to be sliced paper thin, mincing ginger, and scoring meat and fish. The granton edge creates pockets of air which prevent extra-thin or soft slices from sticking to the blade. The flat-bladed vegetable knife is ideal for preparing small fruits and vegetables. The ergonomic handle design was developed in consultation with professional chefs and is accentuated by the fluid shape. The precision forged blade, double bolster (between the blade and the handle and at the end of handle), and tang are married to the incredibly durable Hostaform-C handle, triple-riveted to the fully-visible tang.
Wüsthof knives offer a harmonious blend of precision cutting performance, integrity of materials, safety, and comfort. The knife is hot-drop forged by hand from a single blank of high carbon no-stain steel, a specially alloyed surgical steel consisting of exacting proportions of carbon, chromium, molybdenum, and vanadium. The blade is perfectly tapered from bolster to tip, and from the back of the blade to the edge, and is honed by hand. Perfect balance is assured by an almost full extension of the tang through the length of the handle. Gapless bonding between the handle and the bolster prevents food particles from entering.