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The Cuisine::pro Wolfgang Starke 8" chef’s knife delivers professional-grade precision for everyday prep. Often called a cook’s knife, this indispensable tool handles a wide range of tasks—from slicing roasts to chopping vegetables—with reliable control and consistent performance. Its 20 cm blade supports key techniques such as dicing, mincing, julienning, and chiffonade for efficient results across your menu. Choose this versatile chef’s knife to experience steady handling and pro-level accuracy in your kitchen.
Pro-grade precision — Engineered to deliver professional-level accuracy for daily prep, supporting clean, consistent cuts from first slice through final chop.
All-purpose versatility — The classic chef’s profile handles slicing roasts, chopping vegetables, and more, covering core kitchen tasks with dependable ease.
Technique-ready blade — Ideal for dicing, mincing, julienning, and chiffonade, enabling efficient prep across a wide range of culinary methods.
Balanced control — Designed for steady handling to help maintain control and performance throughout extended food preparation sessions.
Practical 20 cm length — The 8" blade offers a comfortable working span that suits most ingredients, maximizing utility while allowing nimble manoeuvring on the board.
Height: 1.1811 in
Width: 3.8583 in
Depth: 16.1417 in
Premium Materials: Fully forged, German Stainless Steel 1.4116
Precision Tapering: Double-bevel, twice-sharpened blade is tapered to a 15-20 degree angle
Engineered for Performance: Ice-hardened and tempered to 55 HRC on the Rockwell Hardness scale
Durable Construction: Full tang construction with a full bolster
Handle Design: Triple-riveted polymer handle has been contoured for control and balance
Built to Last: Backed by the Cuisine::pro® Lifetime guarantee
Hand-wash with mild soap and warm water. Rinse and dry immediately. Do not place in dishwasher. Maintain sharp edge with regular use of a honing or sharpening steel. Sharpen blades, as needed, with a sharpener or by a professional. With regular honing and proper care, knives should not require sharpening more than once per year. Avoiding cutting on hard surfaces such a stone, metal and glass.
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