Scottish smoked wild salmon are high-status foods that demand careful slicing as close as possible to the time of serving, the long, thin, slicing machine is just the tool for the job. Like the sashimi cutting blades, the slicer is long, allowing a slice to be taken with a single stroke and avoiding unpleasant ‘sawing’ marks on the cut surface of the food. The blade is flexible so it can be bent flat against the inside of the salmon skin at the end of the stroke. Because the blade runs parallel to skin, it need never touch them, or indeed, the cutting board. A slicer, therefore, if used carefully, can be given a much more acute and ultimately sharp grind than other knives because it’s never going to be traumatised by hard stuff.

The Wüsthof Classic range is the brand’s most iconic and widely recognized knife series, known for its exceptional quality, durability, and precision. Each knife in this collection is forged from a single piece of high-carbon stainless steel, ensuring superior strength and edge retention. The full-tang construction, combined with a triple-riveted synthetic handle, provides a well-balanced and ergonomic grip for maximum comfort and control. Utilizing Wüsthof’s Precision Edge Technology (PEtec), the Classic range delivers razor-sharp blades that maintain their edge longer than traditional knives. Designed for both professional chefs and home cooks, the Wüsthof Classic series offers a versatile selection of knives, from chef’s knives to paring and bread knives, making it a staple in kitchens worldwide.

Weight: g

Handle Material: Wusthof handle - Polyoxymethylene (POM) highly durable synthetic material with metal rivets

Handle Length: mm (")

Blade Length: mm (")

Blade Depth: mm

Thickness at spine: mm

Thickness at tip: mm

Cutting Edge: Double 50/50

Blade Material: High-carbon stainless steel - X50CrMoV15

Hardness (Rockwell scale): 58 - 59