expired Wusthof Silverpoint II 10-Piece Knife Set with Block $88.83 Delivered

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Wusthof Silverpoint II 10-Piece Knife Set with Block $88.83 DeliveredAffiliate

I have seen them as cheap as $150 Delivered from other places, but this is without doubt the cheapest i can find. I have spent 2 full days researching different knives for my kitchen (yes i'm that bored). After much deliberation i finally settled on these "cheaper" Wusthof Silverpoint II knives. I was also looking at the Wusthof Grand Prix II & Victorinox (also briefly considered Mundial & Henckels). I have much information to share with people who are unfamiliar with these knives and the pros & cons of forged vs stamped blades which i have learned over these past two days. If you have any questions let me know.

I was very tempted to get my hands on the "Wusthof Grand Prix II" knives available here: http://www.ozbargain.com.au/node/60878 ….which i think is a great deal by the way! But the price was a little out of reach for me.

I also considered getting 3 Victorinox knives which would have set me back about $60, see here: http://www.ozbargain.com.au/node/61458 instead i think this "Wusthof Silverpoint II" middle of the road purchase was the best plan for me being that the "brand quality" & steel hardness is better than the Victorinox and as a bonus i get extra knives (which admittedly won't get used much lol).

You will immediately see a lot of negative reviews about these knives all over the internet and from the amazon page that i have linked to above, however you will find that these reviews are from people who expected the same "weight" and heavy feel of the "Wusthof Classic" knives which are of course forged. For most people these knives will be more than adequate and some will even appreciate the lighter feel more than the heavier forged knives.

The steel used in these knives is exactly the same of that which is found in the forged Wusthof range of knives including the ever popular "Wusthof Classic" knives. The hardness of the steel is also exactly the same @ 58 HRC.

All Wusthof knives are forged with the exception of "Wusthof Silverpoint II" & "Wusthof Gourmet". Both the Silverpoint & Gourmet are identical the only exception being the type of handle.

Here are some useful links which explain more about what i have written above:

http://www.youtube.com/watch?v=1HDamVvlfu8&feature=related
http://www.metrokitchen.com/wusthof-knife-comparison-guide
http://www.foodieforums.com/vbulletin/showthread.php?9626-Su...
http://www.yourcutleryhelper.com/cutlery-guide/132-forged-kn...

These are CHEAP! You get 7 knives (3 paring), a steel, scissors & nice block.

My Order Total: AUD 106.97, since then there has been a price drop and now you can pick them up for $88.83. Although expect the price to be a little different for you as the Aussie dollar fluctuates.

Product Features:

  • 10-piece set includes 8-inch chef, 8-inch bread, 7-inch santoku, 4-1/2-inch utility, 3-inch paring, 3-inch clip-point paring, and 2-3/4-inch peeling knives; sharpening steel; kitchen shears; hardwood storage block.

  • Expertly crafted from high-carbon no-stain steel; laser cut instead of stamped for higher precision.

  • Compound-tapered blade laser tested for sharpness and correct cutting angle; tapers from bolster to tip for strength and flexibility.

  • Single-riveted, synthetic texture molded handle for a good grip (full-tang handle for all blades longer than 12cm).

  • Dishwasher safe, though hand washing recommended; backed by lifetime warranty; made in Germany.

Comments (Closed)

  •  

    Good find. You know your knives. Wusthof for ~$100 bucks can't go wrong.

  • +6 votes

    +1 for the top review… resisting impulse buy… lol

  •  

    i've had the same knives and they became useless after a year or so.

    Try the knives at Peters of Kensington or Victoria's basement. Recently a mate of mine got a set for under $80, German Steel (aparently good knives are made of em) and they felt very heavy and good in my hand and were very very sharp!

    •  

      They sell wusthof at POK, just not these ones. Not a bad deal!

    • +2 votes

      They became useless? How so, they lost their edge?

      You know you can sharpen knives, right? In fact, i find most of the knives i buy end up better after i sharpen them, because they come with crappy ground edges with silly obtuse angles like 50 degrees inclusive. I've never bought any kitchen knives though, so that could be a different story.

      Convex edges also fair better over V edges, especially for kitchen use.

      The origin doesn't determine the quality of the steel. A well heat treated Chinese steel can perform better than poorly heat treated German steel. Heat treat is just as important (if not more in my opinion) as the steel's composition.

      The sharpness of the factory edge has little to do with how good a knife is in my opinion. A knife will evidently end up dulling and require sharpening, so whatever they put on it to begin with means little to me. Although it can say something about their QC.

      Very interested in this set. Really don't see spending much more than $200 on a set of knives for my home level use.

      •  

        maybe my mate dindt take proper care of them.

  • +2 votes

    There is no ubiquitous "German steel".

    Wusthof uses X50CrMoV15 which is rather mediocre but anyone looking for a knife set probably cares little about quality anyway.

    •  

      agreed

  • +1 vote

    Even if the base steel is the same, forging and machining will result in very different material properties.

  •  

    Good bargain, but much prefer Japanese knives

  •  

    Beware of rip-offs. The blade should have plenty of flex, if it doesn't it's a fake. There is no way genuine Wusthoff's will be useless after a year or so, i've had mine 2 years already and they are as sharp as the day I got them. My brother (chef) has had his for 10+ years, replaced them only because he wore them down after constant use.
    If it's too cheap to be true, it probably is!

    • -2 votes

      yeah this price sounds too good to be true for a genuine set of Wusthoff's.

      • +5 votes

        I dont think Amazon is in the business in selling knockoffs!

      • +2 votes

        This is Wusthof's budget line of knives, they look very similar to the "Wusthof Grand Prix II" which sell for much more because they are "forged" where as these are "stamped". These are the genuine Wusthof product but expect the blades to be thinner, and the overall feel of the knife to be lighter and less balanced.

  • +1 vote

    if you wanted to REALLY ozbargain it… it's 4-for-3… it came to about US$325 for 4 delivered for me (roughly US$81.25 each)

  •  

    Really tempted to buy as I need a knife set. Just wondering if there will be a problem with Customs for importing knives. Anyone else has imported knives without any hassles?

    •  

      No problem with kitchen knives and aussie customs. They are mainly wanting to stop flick knives or knives that can be concealed and opened with one hand… See this: http://www.customs.gov.au/webdata/resources/files/Import_Bla...

      •  

        btw site says the gourmet one are forged not stamped

        • +2 votes

          which site? the gourmet's are stamped

    • +1 vote

      Just today I received four Victorinox knives from Amazon, no problems at all.

    •  

      I get straight razors shipped in to me from over seas all the time. No hassles from customs.

    •  

      I had a small (blue Teflon coated) kitchen paring knife, direct from Amazon, held up for over a month by customs before X-mas. (Had also considered getting a small kitchen ceramic knife to go with the Kyocera ceramic peeler, delivered without problems from Amazon).

  •  

    Hi figarow,

    do you know how these would compare to the mundial classic purchased here http://www.ozbargain.com.au/node/44309 ?

    • +2 votes

      The Mundial would be able to handle much more abuse and is much heavier. It's forged so it is a very solid knife. It's only my personal opinion but I don't think it will hold an edge as well or for as long a time as the Wusthof. I know that the Mundial has 57 HRC vs 58 HRC on the Wusthof which means the steel in the Wusthof is harder.

      I was considering the Mundial knives at one point. They are considered a "cheaper" brand then Wusthof but being as they are forged and these silverpoint's are not the Mundial's could be considered by some as better. Personally i don't think so because i feel the steel inside the Wusthof's is better than what Mundial uses, again this is my personal opinion, I can't remember where i read about the quality of Mundial vs Wusthof but you should read up and do your own research.

      Many years ago i used a Mundial 10" chef knife a few times over a couple of weeks and from memory it was hard to keep an edge on it, but that could have been because the owner of the knife did not have it sharpened at the right angle.

      If you are going to buy some Mundial's this block is the best value i believe: http://www.petersofkensington.com.au/Public/Mundial-Bonza-Bl...

      Edit.. I just added this link above which might help you decide between a forged vs stamped knife: http://www.yourcutleryhelper.com/cutlery-guide/132-forged-kn...

      •  

        Thanks for the response figarow. I have a Mundial classic and compared to all the cheap knives I've owneed I consider it to be a great, so just wanted to make sure the Silverpoints were comparable.

  • +2 votes

    Thanks figarow for the deal and great description! I've been looking a bit on knives as well, but you've done all the research which made it so much easier.

  •  

    I have 2 Wiltshire PP Staysharps that, 7 years later, can split a hair down the middle.

  • +1 vote

    What's the difference between forged and stamped cutlery?

    Forged, fully forged and stamped are different construction and manufacturing processes used to make a knife.

    FORGED: All Calphalon Cutlery is forged, with the exception of some steak knives that are stamped. Forged blades are the top of the line in quality. Forging is one of the oldest methods of construction using handcraftsmanship to produce the strongest and sharpest blade. Forged knives are produced when a steel bar is heated to a very high temperature, set into a die and hammered to form the blade. It is then tempered, sharpened, and finished, sometimes in up to 50 separate steps, mostly done by hand.

    Forged knives will always include a bolster and a tang. A bolster is the center support piece between the blade and the handle. This adds weight and balance to the knife and protection for your fingers. The tang is the portion of the metal enclosed by the handle. A full tang is ideal, which means the metal runs the length of the handle.

    STAMPED: Stamped blades are punched out from a thin ribbon of steel, much like dough cut by a cookie cutter. The blades are tempered, sharpened, and finished, but machines handle most of the process. The blade of a stamped knife is fitted into its handle and is not considered one continuous piece of metal. They are usually thinner, lighter and lack the balance of forged knives; therefore, requiring a firmer grip and more pressure when chopping, mincing, etc. They are usually priced lower than forged cutlery.

  •  

    Anybody using scan pan knives here? I recently bought a set and its handle really well, cut everything, very sharp, good weight to balance..etc

  •  

    Thank you for the comprehensive information. These 10-piece knife has been sold for USD$59.17 plus shipping on 06/08/2011.

  •  

    I'm no expert & maybe my comments add little to the excellent info above, but for my 2 cents worth it seems that with knives you get what you pay for. Having said that, a similar block with honing steel and sheers could set you back US$50 + shipping (http://www.cookdazzle.com/wusthof7010.html).

    The research I've done suggests that you're better off with 2 or 3 excellent knives over a dozen duds. If you're still keen on the silverpoints, then this (different set) might be worth a look:

    http://www1.macys.com/shop/product/wusthof-cutlery-silverpoi...

  •  

    My wife got a couple global knives, for her birthday, any one got comments on how global knives compare to these? Heaps different? Comparable? Thanks..

  •  

    It's always German vs Japan blades. The German ones seem to be slightly more durable and always certainly much heavier. The Japan blades are lighter but much sharper because the edge is at a steeper angle. However, both knives are extremely sharp and will need proper maintenance to keep the edge. In the end, it all comes down to personal preference, i.e the style and feel of the knife in your hand. For entry, I think J.A Henckels (German) and Global (Japan) are pretty good bet. Moving into higher range would be Wusthof (German) and Shun (Japan). There are other brands which are more expensive but I think for home user, these knives are really sufficient. Personally, I'd go for forged blades with full tang, simply because they are studier and more balanced.

  • +2 votes

    They dont get a good rating but still a bargin

    Wusthof Classic:

    The best selling line in Wusthof's stable of knives is the Classic which features a 3 rivet handle design. These knives are high quality and Wusthof has done very well over the years with it. If it ain't broke don't fix it should be the modo for this line since there have been no changes to it in decades. These are great knives but and are indeed classic in blade design and traditional handle fit and feel. The balance of the knife is good in the 8" Chef Knife that we tested. We wish they would sharpen these knives without a bevel and many professionals will have the bevel removed by a sharpening service as soon as they purchase them. Overall a solid choice but we do prefer the updated blade design of the Le Cordon Bleu as well as the updated handle design of the Culinar. We score this line 8.0

    Wusthof Grand Prix II:

    This line has struggled for an identity. When first introduced the line had a bulbous base that Wusthof subsequently changed a couple years ago which is why they renamed the line the Grand Prix II. The improved handle design was a good choice but we still think it is inferior to the other lines since the handle has a cheap plastic feel in your hand. We score this line 7.5

    Wusthof Gourmet:

    This is their only stamped line. Stamped knives differ from Forged knives in that the blades are literally stipend from a thin sheet of steel. They tend to be significantly less money than the forged knives and are ½ the weight. For those on a budget these knives perform reasonably well but not as good as those above. For this reason we do not recommend these knives. Score 6

    Wusthof Silverpoint II:

    This line needs to be filed under the term "what were they thinking"? Wusthof has made a truly terrible line of knives. The stamped blades are super thin and they chose cheap plastic handles all to apparently satisfy some marketing persons insistence that the knives be cheap to appeal to the largest number of people that watch Emeril's show. Well they succeeded in making them cheap. Stay away. Score 2.5

    •  

      I too read that guy's review but didn't understand it. You see the "Gourmet" & "Silverpoint II" are both identical in blade thickness & blade type. The only difference between the two knives is one has riveted handle & the other has a plastic injection-mold type handle other than that both knives are same. The reason i personally prefer the Silverpoint II over the Gourmet is because of the stories i was reading about the riveted handles on the Gourmet's becoming brittle and cracking along the rivets. Likely these people were putting them in the dishwasher i would say. I also read how one guy dropped his Gourmet knife and it chipped the riveted handle.

      You can find his review here: http://reviews.cookingcache.com/wusthof-knives-review.html

      •  

        If you read carefully , they are sort of rated the same, however the plastic handle feel gives it such a poor rating. he says in both the blades are made a thin steel(stipend/stamped), but the gourmet handles are much better and balanced where the silverpoints cheap handles dont do it any favours. that said the handle alone is worth 3.5 of his rating, a bit much, I agree, however, which is why the Grand Prix also get a poor rating , plastic handles.

  •  

    Many thanks for the find there.
    Definitely wasn't in the market for a knifeset, but having a read now, quite informative.

  •  

    I have no idea about whether Wusthof makes good knives or not, but from this review, their knife sharpeners are crap….beaten even by a $4 sharpener LOL

    http://www.choice.com.au/reviews-and-tests/household/kitchen...

    •  

      lol, you judge their knives by their sharpeners? isn't it a bit like judging a cutlery set by the cloth it comes with to polish it with.

      • +2 votes

        Nope, I simply posted a review I saw on choice.com.au

        You judge comments without reading comments?

  • +1 vote

    If you're looking for quality knives, I wouldn't bother with stamped steel. I think it's better value to buy one decent, forged steel chefs knife for as much as you can afford. This is the knife you'll be using 95% of the time. It's balance, feel, edge etc will make the biggest difference to your overall food prep experience. The difference in feel/handling between a stamped steel knife and a forged steel knife is miles apart. I'd probably even by a slightly worse steel forged knife (say a mundial) over a better steel stamped knife (like the wusthoff). You may have to sharpen it slightly more often but it will handle much better.

    The paring knife, scissors, block etc can be found cheaply at any cheap chinese store and will do the job just fine.

    If you're spending over $50 on knives I'd say stamped steel is a waste of time, and all the extras are really only there to create the perception of value, while making you waste more money on things you rarely use.

    tldr version: Spend 95%-100% of your knife budget on a quality, forged chef's knife. Pick up the others bits and pieces as you need them as cheaply as you can.

    •  

      I agree. There is a reason every 'Home cooking' book from top chefs recommends 2 or three high quality knives as opposed to wasting money on full knife block while only using 3 knives.

      I would say, see if you can go into a store and feel these knives in comparison to genuine quality chef's knives. Then, buy the quality chef's knife plus a cheap paring knife and bread knife and go home happy.

    • +1 vote

      If i handed you two of the same knives, one stamped and one forged, i bet you couldn't tell the difference by feel. It is down right absurd to say that a forged knife has better balance. Quality of the steel has nothing, absolutely nothing, to do with the balance of the knife. You can get the center of gravity to sit on the bolster on a stamped steel knife just as well as a forged knife. It's down to the design and quality control of a mass produced blade to get a good balance, not what is contained in the steel and how it was manufactured.

      A forged steel knife may hold an edge longer than a stamped steel knife, but to the average user who doesn't have to use one for 10 hours a day, you wouldn't notice a difference. You would fair better by taking care of your knives and maintaining them properly over having a $500 handcrafted piece of art.

      "The difference in feel/handling between a stamped steel knife and a forged steel knife is miles apart. "
      It's like when i hear audiophile say
      "The difference in sound/clarity between a tube amp and vinyl record and a electrolytic capacitor amp and lossless digital audio is miles apart."

      I think it's a false sense of whats good.

      •  

        Does any company make a stamped and a forged option in the same model? Seems unlikely. Not sure it is actually possible to hand someone two hypothetical knives to see if they can tell the difference.

        Cheap knives, which are almost always lighter and of poorer balance, tend to be stamped. More expensive (and often heavier and better balanced) knives tend to be forged. Therefore, stamped knives tend to be poorer balance and lighter weight than forged knives. These are differences that can easily be felt.

        Personally, I wasn't referring to a using a $500 handcrafted piece of art for 10 hours per day (and I doubt anyone on OZB is recommending dropping that sort of cash) though your hyperbole is entertaining. It is possible to spend similar money to this set and get higher quality in fewer knives. That is the sort of recommendation of use to people in the market for knives.

      •  

        "If i handed you two of the same knives, one stamped and one forged, i bet you couldn't tell the difference by feel."

        • They wouldn't be the same knife. The stamped knife (at least of the type that this deal refers to) would be thin across the whole length and would have no bolster to speak of. It would be a knife-shaped piece of metal cut out of a thin sheet of steel, sharpened on one edge and attached to an injection-moulded handle. It would be recognisable immediately by sight.. and very easily so by feel. The (lack of) weight of the blade alone would give it away. This obvious, basic difference in physical construction between most forged knives and most stamped knives is what I was referring to (not steel quality difference between stamped vs forged).
  •  

    Any reviews rating about scanpan knives? They r from denmark

    • +1 vote

      I recently bought a set and its handle really well, cut everything, very sharp, good weight to balance..etc

      you reviewed them yourself…….

  •  

    I am looking for an inexpensive Chinese cleaver, wanna buy "shibazi" from TAOBAO (chinese ebay like auction) but they dont mail knifes overseas. They do make knifes with 8CR13 Steel which I think worth every penny with their price, about 150 RMB which is less than $25 AUD…

    Anyone know if they sell it in Sydney or any other way to get it? I tried fringe forwarding but they refuse to do it too.

    The best online shop I find in aussie sell only shibazi with "4R13" steel…

    •  

      Ok but are they what they are claiming to be. How can you test the metal is 8CR13 steel?

      • +1 vote

        Same question applies to other brand. For normal people buying a knife you won't test it unless it obviously has a problem. And it is from China so the creditability may not be as good, I can only look at the customer feedback from there, there're a few hundreds of people buying it so I think the product may be ok~

  •  

    Any idea why this is preferred over the Ginsu 8 Piece set of forged full-tang blades that has better reviews and is slightly cheaper?

    http://www.amazon.com/Ginsu-7108-Chikara-8-Piece-Stainless-S...

    •  

      I would rather go with Ginsu 8 than the Wusthof Silverpoint II.

    •  

      Just goes to show 2 full days of research sometimes isn't enough! If i have known about these Ginsu knives i would likely have gone down that route. It seems from the outset that they are a better set for sure. I can't cancel my order now as my silverpoint's have shipped but i urge others to research these mentioned Ginsu knives.

      Edit.. "I became aware of this product from a recommendation by Consumer Reports after their testing of various knife sets including Henkels and other much more expensive sets. They rated Ginsu Chikara the "best buy" for quality, price etc. and I agree. All knives cut very well and hold their edge."

      The only negative i am reading about the Ginsu from Amazon reviews is that they rust, which to me isn't a big deal.

      •  

        Live and learn I guess. I just noticed them on the wusthof page under the
        "What Other Items Do Customers Buy After Viewing This Item?" section.

      •  

        sods law….. there is always something better/cheaper/both, usually found within 30 seconds of handing over money, or signing on the dotted line…. :)

    • +2 votes

      Ginsu uses 420J2 which is by far the worst steel used in anything claimed to be 'cutlery' - with a carbon content of next to nil they will lose their edge if you so much as look at them.

      Kudos to them for specifying the steel though. Avoid anything made of 420 (although 420HC is decent if treated properly) and anything made of unspecified mystery steel because it's probably 420.

  •  

    Delivery would be better than trying to explain carrying these through customs.

  •  

    'customs' also exists for deliveries. That's what people were referring to :)

  •  

    thanks for a great review figarow. just purchased a set for myself. i assume the 4 empty slots at the bottom are for the silverpoint II steak knives? amazon wouldnt let me purchase them, wont post to australia. any idea where we could get the steak knives from? (thats if they fit in there…???). would be good to complete the knife set

  • +1 vote

    Thank you to figarow for pointing out this deal , - if anyone else is interested, the price on Amazon just dropped to $62 -
    Though the 4 for 3 offer, doesn't exist anymore. We just tried at work..lol.

    •  

      Thanks mate, just updated with new price in the title. Kicking myself i didn't wait a bit but oh well that's life (and murphy's law) lol.

  •  

    Lol … still, great buy buddy, regardless.
    I still kick myself when i see tv prices..
    and think back to what i paid back in 2005.. aargh.

    Look forward to seeing the knives once they arrive.

    And im sure you'll update the post once yours arrive as well.

  •  

    Thanks figaro. For once I'm glad I procrastinated.

  •  

    LOL it's up to $79 +delivery again. may be it was a mistake or it's worse than the stock market.

    •  

      LOL.. did you manage to get one at the low price?

      Edit, just checked the link and it is now sold by "Ships from and sold by Cooking.com". Meaning it can't be delivered to aussie "We're sorry. This item can't be shipped to your selected destination. You may either change the shipping address or delete the item from your order." Being as i can't see this listed as sold by Amazon on their site anymore i'm going to mark it as expired.

  •  

    Ah it makes more sense now. When I purchased yesterday, it said there was one more left in stock. The 'new' price I saw today must have been the 'cooking.com' one. After all this effort they better be good :) On second thought for $80 all up I don't really care.

    •  

      yeah either way man you got a cracking deal!

  •  

    Got my knives today. The quality was as expected. Very light, thin blades and handles feel very "cheap". They come razor sharp and you can tell the steel is good quality. I was very pleased with the 8-inch Chef knife, it actually has some thickness to the blade and feels nice in the hand. Overall i'm happy with my purchase. Although not sure what i'm going to do with 3 paring knives + 1 larger looking paring knife (aka utility) lol.

    One thing i didn't expect. I assumed the 7-inch santoku had dimples in the blade like this one:

    http://www.amazon.com/Wusthof-Silverpoint-7-Inch-Hollow-Grou...

    Unfortunately it's this one however:

    http://www.amazon.com/Wusthof-Silverpoint-7-Inch-Fine-Edge-S...

  •  

    Received mine today. I wasn't expecting anything spectacular but I'm genuinely surprised Wusthof would put their name to this junk. It feels cheaper than the rubbish you get at 'Crazy Clarks'. The only decent thing is the block. Oh well, I guess I shouldn't have got carried away.

    •  

      I'll give ya $20 minus the block, interested?

  •  

    lol, that's ok I gave it to my in-laws. They like it. Compared to the 12 sets of unrelated blunt knives they've been using for 40 years, this was a welcome set.

    •  

      Ok. Well i agree that the handles are as cheap as you will find at a junk shop, but the steel on the other hand is top notch, you will not find that kind of steel anywhere for cheap, and it will hold that razor sharp edge for a long time.

  •  

    Hey folks,

    I received my set y'day, been away on leave. they arrived earlier in the week.

    I have to agree, the handles are not the best, but I don't think they're as bad as ones you'd find in a junkshop.
    As a first set i've ever bought, more than happy with the upgrade. (i've made do with bits and pieces over the prev 12 months..lol)

    Knives are razor sharp. . so big thumbs up there - bought the wusthof 2 stage sharpener as well, to try and maintain the edge.

    Either way, it's a bloody big block - takes up heaps of space on the kitchen bench , might need to park it in the pantry me thinks.

    many thanks figarow once again.

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