Wusthof AEON - Exclusive Limited Edition of only 1,500 Knives
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- Опубліковано 22 вер 2020
- Wusthof Aeon brings form and function together in perfect harmony.
www.cutleryandmore.com/wustho...
This gorgeous collection is made of high-quality chromium molybdenum vanadium steel (X50 CrMoV 15) and DLC (diamond-like carbon) coated finish with 58 Rockwell Hardness and 104 Surface Hardness. The scratch-resistant blades result in durability that is as unparalleled as it is beautiful. Particularly low friction due to the lotus effect of the DLC coating, particles or liquids simply roll of the surface. Strong resistance to acids and alkalis such as those in lemons or potatoes. The exquisite handles are crafted from 3,249 year old bog oak (fossilized wood), certified by International Chemical Analysis Inc., Florida, USA. Includes a microfiber cleaning cloth and certificate of authenticity indicating the specific serial number of each knife. A true culinary masterpiece, Wusthof Aeon will be your signature, enabling you to capitalize on your preparation and presentation. Made in in Solingen, Germany.
I would love to work in a kitchen for one hour just to test cut all the different knives. Hard to choose from just UA-cam.
The knife cost $1000 in Australia.
They deserve to be in vaults rather than kitchen benches 😂
Yep, I'm happy with my Wuthof set I purchased almost 20 years ago.
@@chrism3845 is it still sharp? chris
Then they'd miss their purpose.
When as a Kitchen manager It is usually a cook who removes his fingertips from the blade. Then you can use the cleaning cloth to pack the fingertip in ice and send them both to hospital.
You have a good joke but the grammar ruined it so nobody tried to understand it
I really wish the cooks knife would come without a bolster. It seems like every time they do a special edition it has a bolster.
I can only assume that they are catering to the aesthetics of the novice "chef". Personal admission though is that in my training and throughout my tenure, I learned my knife skills using the full bolstered wusthof classic knives but never once considered let alone respected the purpose behind a knife having a bolster until much later I upgraded to the Ikon classic. I immediately (and physically) learned to respect the bolster when I first attempted to use the 9" chef knife holding it by choking up on the handle and pinching the blade as I had always with a full bolster...a near miss lol. It took awhile and am still re-learning the knife skills in holding only the handle as perhaps, ironically, I would have started as a novice.
104 on the Rockwell hardness scale!?! Impressive, but I thought anything higher than the low 60s would make a blade prone to chipping, hence Wusthof's standard signature 58 Rockwell steel. Looks awesome just the same. If I wasn't already so happy with my new Classic Ikon versions of these three knives, I'd definitely be in the market for these sexy beasts!
Hi Mike! The Rockwell Hardness is actually 58, its the surface hardness that is 104.
Nesmuk knives are coated in the same way....
Can you please do a review on the Wusthof Epicure Santoku. Not a single review has been done on it for such an odd take of a santoku. It's almost like everyone is scared to do a review on it or doesn't want to take a chance on giving their personal thoughts on the knife. Is there an urban legend that I do not know of about this confused looking santoku? Is it cursed? I'm very curious. Curious on how it performs on meats and vegetables as it's almost like a cross between a traditional santoku, nakiri and a sushikiri. Thanks in advance.
My only question is how well that dlc coating holds up and if it does wear and reveal a raw silver finish or so.
No sheath included???
Oh sweet Jesus.
“Nowadays, it is, of course, important to have a sustainable product and, therefore we have chosen a paper and cardboard packaging.”
**cuts down 3,249 year old tree for knife handle**
its bog oak, meaning the tree has been dead for thousands of years and is fossilized.
Your comment deserve to be pinned in the top LMAO
Yes, I thought the same......
I'll take 1500 please.
Ugh, you'd think for such a high price point you'd get a chef's knife without a bolster...
Did you mean heel? I’m not a fan of the heel on this one. I wish the cutting edge went all the way to the end
Would be cool if you didnt censor your videos.