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Smaller and more nimble than a full-size chef’s knife, the Cuisine::pro Wolfgang Starke 6" mini chef’s knife offers a short, sharp blade designed for accurate, controlled cutting. Its compact profile helps reduce bulk on the board and supports confident handling when precision matters. Built for everyday prep that calls for fine control, it’s an easy go-to in any kitchen.
Purchase this mini chef’s knife to enjoy nimble performance and precise control in a compact design.
Compact precision — Short 6" blade is designed for tasks requiring accuracy, offering nimble control when a full-size chef’s knife feels cumbersome and less suited to detailed work.
Controlled handling — Smaller profile supports manoeuvrability, helping you guide the blade with confidence for refined cuts and steady performance across precision-focused prep.
Everyday ready — Balanced for frequent kitchen use, the mini format keeps things streamlined on the board while still delivering the sharp performance home cooks rely on.
Simple care — Hand-wash with mild soap, rinse and dry immediately, and avoid the dishwasher to help preserve the blade and handle over time.
Edge upkeep — Maintain sharpness with regular honing; sharpen as needed or professionally. Avoid cutting on stone, metal, or glass surfaces to protect the edge.
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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