by 
Wusthof%27s 4602 is a classic 5%2Din boning knife%2EThe tapered%2C pointed blade is a necessity for working closely around joints%2E
Product Features
- Narrow yet rigid blade best for most boning jobs
- Forged high-carbon stainless steel blade, hand-honed for razor-like sharpness
- Traditional-style composition handle is triple-riveted for strength and permanence
- Dishwasher safe
- Lifetime guarantee
Good Knife, But Do You Need It? There are really two main competitors in the high-end mainstream kitchen knife market: Henckels and Wusthof. Those who have used both usually have a preference. My preference (and therefore bias you should know about) is for the Wusthofs.The Wusthof Classic line is the more conservative counterpart to the Grand Prix line. The only difference, however, is the handle style. I personally prefer the Grand Prix, but this is an issue of personal preference. The balance and grip of these…
View CommentAn excellent knife and great value to your kitchen For what it is, this 5-inch boning knife from Wusthof is fantastic. Note I wrote “for what it is” and not for what it isn’t. No, it’s not a cleaver. No, it’s not a Chicago Cutlery knife, which is a “nice” knife, but see for yourself why it doesn’t compare to a Wusthof. Why reviewers compare apples to oranges and claim that you probably won’t use various knives is beyond me. Just because THEY don’t use a cleaver or a boning knife in the kitchen doesn’t mean that rest of us shouldn’t. How many…
View Comment