It certainly has a German shape and a German name, but that’s where the similarity ends.
This isn’t quite the same level of quality that most folks expect from Wusthof. This stamped blade knife shouldn’t be confused with its more expensive “forged” brethren, but it will offer a respectable level of performance at a lower price. To be fair, the thinner stamped blade will offer better geometry and efficiency than the “forged” knives and will be significantly lighter in the hand but those advantages come at the expense of toughness and versatility.
I don’t think I’d be terribly keen to cut the backs out of chickens and ducks with this knife, but if I had one of the forged knives meant for heavier duty use in my hand, I wouldn’t give it a moment of thought. For general use, this will offer a budget conscious cook a good entry into the Wusthof line, but if your heart is truly set on a Wusthof, I’d suggest saving your pennies and buying the forged model, as it will be far more versatile — and if you want a Wusthof, that’s really what you’re after.
If you’re truly on a budget but want a good mix of performance and toughness, take a pass on this one and pick up a Forschner.
Find this Wusthof Cook’s Knife:
