Chef Knife | 6.5 Inch Professional Kitchen Knife | German Stainless Steel | Wusthof Gourmet FE195

Q: Can I put this knife in the dishwasher?

A: We strongly advise against it. To maintain the integrity of the high-carbon German stainless steel chef knife and  its handle, you should always hand wash it with mild soap and  dry it immediately.

Q: What is X50 Cr MoV 15 steel?

A: It's the technical name for a top-quality German steel used in premium knives. It signifies a blend of chromium, molybdenum, and  vanadium, which gives the blade excellent stain resistance, toughness, and  edge retention.

Q: How often will I need to sharpen this knife?

A: With regular honing (using a sharpening steel), a Wusthof knife can hold its cutting edge for a long time. The frequency of professional sharpening depends entirely on usage, from every few months to once a year.

Q: Is a 6.5-inch knife big enough for a commercial kitchen?

A: Absolutely. While larger knives are good for heavy-duty tasks, a 6.5-inch commercial chef knife is a versatile and  nimble tool perfect for a huge amount of prep work, from dicing vegetables to slicing herbs.

Q: What does the 14.5° edge angle mean for performance?

A: It refers to how acute the cutting edge is. A lower angle like 14.5° means the blade is exceptionally sharp, allowing for finer, cleaner cuts with less effort and  less damage to delicate ingredients.

Q: Is the handle suitable for long shifts?

A: Yes, the synthetic handle is designed to be ergonomic and  comfortable. Combined with the knife's full tang and  excellent balance, it helps to reduce wrist and  hand fatigue during extended use.

Q: What's the difference between this and  a santoku knife?

A: A classic chef's knife like this has a curved blade perfect for a 'rocking' motion. A santoku typically has a straighter edge and  a 'sheepsfoot' tip, designed more for straight up-and-down chopping.

Q: Is this knife suitable for cutting through bones?

A: No, this is a chef's knife designed for slicing, dicing, and  chopping vegetables, herbs, and  boneless meats. For bones, you should always use a heavier, purpose-built meat cleaver or boning knife.