WÜSTHOF Grand Prix II sandwich knife, ergonomic black molded handle. Blade length is 6". A small carving / slicing knife for all-purpose use in the kitchen.

Wusthof Grand Prix II knives have ergonomically designed handles, an impressive marriage of high-performance and contemporary good looks. These knives are created in consultation with the world's leading chefs, for today's professional chefs and cooking enthusiasts with a sense of style. Modern, functional, sharp.

Slicing knives are designed to cut through cooked meat. The terms "slicing" and "carving" are interchangeable. If you want to get technical, carving is cooked meat slicing that is generally done at the table. By then, the meat is not as hot, so it is more firm, dry, and less resistant. A thinner, narrower carving blade is appropriate. For hot. Soft, mushy meat, a heavier and more rigid slicing blade is desirable. A serrated or scalloped edge is not good for slicing hot meats, because the edge tears up the meat instead of slicing smoothly through it. Personal preference plays a role is choosing a slicing knife. Some people like a thin blade because it has less "drag" to it. Other people think they get more "bite" from a broader blade. Slicing and carving knives are the proper length and flexibility to carve or slice meat cleanly without tearing, and in one stroke. The thinner and more narrow the blade is, the thinner it can slice, and the more maneuverable it is for carving around bones. A sharp tip is good for going around the bone. A round tip won't make gashes in an even slice of meat. Wusthof forged blades with full tang have more weight in the handle end and therefore have better balance in the hand while slicing and carving. A carving knife that is too thin and springy could snap (break) if it met any resistance, and of course Wüsthof knives avoid this.

This knife is precision forged from a single piece of chrom-molybdenum steel. Forging makes the metal harder so the knife stays sharp longer. This knife has a bolster (the thick metal section between the blade and the handle) which protects the fingers and gives the knife a solid, balanced feel and heft. Proper balance is assured by an almost full extension of the tang through the length of the molded, slip-free, pebble-grained black handle. The blade is skillfully twice honed by hand and laser tested to be extremely sharp. Computer controlled grinding and polishing procedures result in a precise tapering from bolster to tip and from back to edge. The blade is stainless (very high stain resistance), and has a long-lasting cutting edge. The blade has a 0.5 percent carbon content, which is significant for sharpness, edge retention and honing of the blade. The blade is optimally tempered to 56 degrees Rockwell. The handle is made of high impact poly Hostaform-C, and is perfectly sized and proportioned for the specific use of the knife. The knife is perfectly balanced for effortless cutting. There is a seamless, totally hygienic fit between the handle, bolster and tang. Some 40 major manufacturing steps are required to produce each knife. Painstaking quality controls follow each step of the process.

The WÜSTHOF name and the Trident logo are etched onto every blade as a symbol of quality. Since 1814, knives bearing the WÜSTHOF name and the Trident logo have been crafted in the world's "cutlery capital" of Solingen, Germany. Today, in a state-of-the-art facility, that tradition of quality is ensured as old-world craftsmanship meets twenty-first century production methods. The company remains family owned and under the management of the sixth and seventh generation of ownership. WÜSTHOF-TRIDENT is internationally acclaimed for the quality of their knives.

Heimerdinger Cutlery carries an extensive selection of Wusthof knives. If you don't see the knife you need here, we would be glad to order it for you. All of our Wusthof-Trident knives are laid out so that you can handle them to feel their heft, check out various handle styles, and see how they fit your hand.