Choose the Wusthof Gourmet 12-inch cheese knife when working with hard cheese wheels and blocks up to 12 inches across. Set aside the chef’s knife — which can be awkward and hazardous for this particular job — and use the tool Wusthof designed especially for this tricky work.
Dividing large cheeses into easily worked portions requires oversized equipment. The Wusthof Gourmet cheese knife features uplifted handles on either end of a specially etched 12-inch blade. The cross-hatched design on the blade reduces friction as the knife glides through what can be a very difficult project. With a hand on either side and steady downward pressure, even tough parmesan will yield — and if the block parts suddenly, as the very hard cheeses are apt to do, the extra knuckle room keeps hands from smashing against the cutting board.
Construction of the Gourmet Cheese Knife is simple and strong and able to take as much pressure as a chef can bring to bear. The knife blade and double full tangs are laser-cut from one blank of chrome/molybdenum/vanadium steel. This process eliminates any weak points by not distorting or heating the steel. Grips of black polymer handle slabs triple-riveted to the steel tangs provide a wide surface for firm hand pressure and control.
This is not a slicing knife, however, and will work the best when dividing large cheeses into halves. Halve each cut section until you reach a workable size for your slicing knife or electric slicing machine.