Reviewed by Valery Grin · · updated May 29, 2026
Wüsthof Classic Chef’s Knife 20 cm
One-piece forged chef, PEtec laser edge, broad blade
From€125
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- Material
- Acero inoxidable forjado (Wüsthof, 58° HRC)
The quintessential all-rounder: a 20 cm chef forged from one piece of Wüsthof steel, a broad high-cutting blade for chopping, dicing and slicing. PEtec laser edge and a triple-riveted handle.
Wüsthof’s 20 cm Classic chef’s knife is the kitchen all-rounder: a broad, high-cutting blade ideal for chopping, dicing, cutting and slicing. The blade is forged from one piece of Wüsthof steel, hardened to 58° Rockwell and sharpened with the PEtec laser method for a keener, longer-lasting edge. The ergonomic Classic handle has triple steel rivets and a seamless assembly. Timeless, low-maintenance design — the German workhorse any cook or griller uses daily.
The reference chef: one-piece forged, PEtec laser edge, a broad blade that does it all. The German investment a griller uses daily without thinking.
Pros
- Forged from one piece of Wüsthof steel, hardened to 58° HRC
- PEtec laser edge: keener and longer-lasting
- Broad, high-cutting blade for all-round use
- Triple-riveted, seamless Classic handle
- Timeless, low-maintenance design
- A workhorse of professional kitchens
Cons
- Premium price versus a mid-range chef knife
- German steel: loses edge sooner than a hard Japanese one
- Heavy for those who prefer light, santoku-style knives
For you if…
Anyone wanting a single serious knife for the whole kitchen and grill mise en place.
Not for you if…
Not for bone or ultra-fine Japanese cutting: it is a general-purpose German chef.
Specifications
- Material
- Acero inoxidable forjado (Wüsthof, 58° HRC)
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Essentials to get started
Continenta Walnut Cutting Board with Stainless Steel Drawer
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Arcos Honing Steel 230 mm
El acero alemán del Classic se reendereza perfecto con una chaira de 230 mm: un pase antes de cada uso y corta como el primer día.
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Arcos Riviera Boning Knife 130 mm
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FAQ
Why is a 20 cm chef the most important knife in the kitchen?
Because it does 80% of the work: chopping veg, slicing, breaking down boneless meat, crushing garlic. The 20 cm length is the standard that balances reach and control for most hands and boards. The Wüsthof Classic is the German benchmark forged chef's knife: if you'll buy just one good knife, make it this or a santoku.
What's the difference between the Classic and the Classic Ikon?
Same German forged blade and same edge; the difference is the handle. The Classic has the straight, triple-riveted classic grip, while the Classic Ikon restyles it with an ergonomic curve and double bolster that improves grip and balance for many hands. It's about feel: try both if you can; if not, the Classic is the safe choice and the Ikon the most comfortable for long use.
How do I maintain it and is it dishwasher-safe?
Hand-wash always: the dishwasher kills the edge and can damage the handle over time. Hone it before each use — a 230 mm Arcos pairs perfectly with this German steel — and take it to a stone once or twice a year. That way a 20 cm Classic is literally a knife for life.