WÜSTHOF-
Knife Makers To The World. Since 1814.
Solingen,Germany
TRIDENT
As one of the oldest companies located in a city with a centuries
old cutlery heritage, the Wüsthof factory made its first appearance
in official documents in 1814. As its reputation as a symbol of quali-
Buyer's Guide
ty grew, the Trident logo (the legendary Spear of Neptune) was
®
registered with the Imperial Patent Office in Berlin in
and
1895.
Today, just as it began, Ed. Wüsthof Dreizackwerk
Owner's Manual
(The Trident Factory) proudly operates under the
®
sole ownership of the Wüsthof family. Traditions born
WÜSTHOF-
TRIDENT
nearly two centuries ago are honored today as
they painstakingly manufacture the world's highest quality, preci-
sion forged knives. As a result...a reward; the Trident logo is recog-
nized and protected in almost every country in the world. An inter-
nationally acclaimed symbol of perfection.
The finished WÜSTHOF-TRIDENT knife reflects the combined efforts
of over 200 dedicated, highly skilled crafts people. A team with
very high standards whose primary goal is producing the perfect
knife. A knife worthy of, and proudly bearing the Wüsthof name
and Trident logo.
Why This Guide?
In addition to a heat source,knives are the most essential tools
in any well-equipped kitchen. Designed for a lifetime of daily
use, they are perhaps a chefs' most prized possessions. This
Buying Guide will assist you with this important culinary invest-
ment. We strongly recommend that you make a "hands-on"
decision. Thus, this guide features an important section
demonstrating a safe and proper grip.
C
LASSIC
or
G
RAND
P
RIX
?
There are of course distinctive visible differences between the
G
P
C
LASSIC
Series and
RAND
RIX
Collection. Since each and every
knife in either line is precision forged from a single blank of high
carbon/no stain steel, the "which is better?" question does not
apply. Only the handle assemblies differ. The "better" knife will
always be the knife that feels most comfortable in your hand!
Perfectly balanced. Flawlessly finished. Incredibly sharp.
C
or
G
RAND
P
RIX.
The optimum size and style available for any cut-
ting task in your kitchen. Can a knife be considered a culinary
masterpiece? Yes.
With over 120 different precision forged knives to choose from
(no other manufacturer offers more), the world's most discrimi-
Precision Forged
nating professional chefs and home cooking enthusiasts alike
will always look to WÜSTHOF-TRIDENT as the source for cutting
Professional Cutlery
tools of uncompromising quality.
When choosing the best..."The Details Make A Difference."
See, and most importantly, F E E L t h e WÜSTHOF-TRIDENT difference.
®
THE BLADE SHAPE: The cook's knife's pri-
mary duty is chopping and dicing. The
curved edge (the "belly" of the knife)
is designed from the tip to the
heel to facilitate that task
by rolling smoothly.
THE BLADE: Computer controlled
grinding and polishing procedures result in
precise tapering from bolster to tip
and from back to edge.
THE EDGE: The
THE STEEL: The WÜSTHOF-TRIDENT
"Business End"
steel formula, etched on every blade,
of every WÜSTHOF-
has evolved over years as the opti-
TRIDENT knife. Skillfully
mum high carbon/stain resistant
honed by hand. It's
alloy for edge retention and
incredibly sharp, laser tested
to perfection, long-lasting and
easily resharpened.
THE BOLSTER/FINGER GUARD:
WÜSTHOF-TRIDENT'S "Signature"
feature accounts for the heft; the
solid, balanced feel acclaimed by
professional chefs throughout the
world. They insist on it... shouldn't you?
THE HANDLE/TANG ASSEMBLY:
A seamless, totally hygienic fit could
only be achieved with incredibly
durable Hostaform-C handles, triple riveted
to the fully visible tang of the C
Completely buffed and polished by hand, the
slightest imperfection means the knife will never leave
the factory.
LASSIC
G
RAND
P
RIX HANDLE CONSTRUCTION:
Proper balance in the
G
RAND
P
RIX
Collection
is assured by an almost full extension of the tang
through the length of the molded, slip free, peb-
ble-grained handles.
Contemporary look.
WÜSTHOF-TRIDENT performance.
®
Our Standard Bearer:
We designed and manufactured our C
The WÜSTHOF-TRIDENT
C
Series 8" cook's knife shown
of blade size, the heft of the knife is properly proportioned. Each is perfectly weighted and
LASSIC
here might best be described as the "Flag Ship" of our entire
assortment.Its counterpart in the
G
RAND
P
RIX
Collection
shares that top-billing.
Think of the cook's knife as a "manually operated food
processor." This knife (as well as its larger and smaller cousins) is
THE kitchen workhorse. Chopping and dicing.Delicate juli-
enne or coarse.Fine mincing to crushing garlic.
A Safe &
Ask the professional chef which knife he or she reaches for
Proper Grip:
most often and you'll then know why the cook's knife is an
Intimidated by the size of the cook's knife?
absolutely indispensable tool in any well-equipped kitchen.
resharpening.
Grasped lightly and somewhat cradled in the palm,
Consider this culinary investment carefully. These should be
it is the thumb and forefinger that provide control in what is
the last knives you ever buy! Your choice of either
C
LASSIC
or
commonly known as the "blade grip." Note that almost half of the handle is
G
P
should be made solely on feel and comfort. And
RAND
RIX
not in contact with the hand at all! Secure in your hand, the precision forged cook's knife is now
remember,you would not be the first person who ever "mixed
and matched" in an effort to put together the truly custom
poised for action. An extension of the arm and hand, the knife is designed to work with you, not against you.
tailored set.
Safely, smoothly and efficiently.
A professional chef, who may have a knife in his or her hands for several hours a day, would certainly insist on using a tool that makes their job easier . Here's how they do it.....
We've shown you the recommended grip, the knife itself becoming
an extension of the hand. Then, only the slightest force need be
applied as the knife moves in a forward-and-down motion, rocking
fluidly on the blade "belly", the thumb and forefinger provide con-
trol. The actual cutting is done with the back half of the blade and
in most applications, the "belly" of the knife rarely loses contact with
the cutting surface.
Series.
You'll see chefs perform this task with speed and precision. But
LASSIC
watch them! They will work close to the cutting surface so that their
arm extends naturally, almost loosely in front of them. The knife itself
is kept in a perpetual push/down & forward, pull/up & back " rock-
ing" motion as the opposite hand skillfully "feeds" the food through
the cutting "zone."
With a little practice, you too can perfect this extremely
"economical" technique.
And there you have it. The essence of the
precision-forged cook's knife. Its reason for being.
There is a certain sense of satisfaction to be gained when one has
mastered the use of any professional quality tool. The cook's knife is
no exception. There really is no secret!
T h e WÜSTHOF-TRIDENT cook's knife in action:
Mastering the use of your "manually operated food processor"
and
G
P
cook's knives so that regardless
LASSIC
RAND
RIX
balanced for one simple reason: effortless chopping, mincing and dicing.
WÜSTHOF-TRIDENT
The knife itself is kept in a perpetual push/down & forward, pull/up & back "rocking" motion as the opposite hand skillfully "feeds" the food through the cutting "zone
."