Wüsthof Chef Ambassadors

Nine talented chefs share their favorite Wüsthof knife that they simply can't live without in the kitchen. Find out more about each chef hereand their must-have picks below.

Chef Clayton Chapman
Omaha, NE

Restaurant(s):
The Grey Plume

Blade of Choice:
Wüsthof Classic 9" Hollow Edge Slicer

• This small knife can be used for slicing meat, vegetables, and everything in between, such as cutting chives or mincing shallots.

Try Their Recipe! Strawberry Marmalade

Chef Ann Kim
Minneapolis, MN

Restaurant(s):
Pizzeria Lola, Hello pizza

Blade of Choice:
Wüsthof Classic 8" Vegetable Knife

• ​This versatile knife is ideal for slicing, dicing, and mincing. 
• A perforated blade and lengthwise ridge prevents food from sticking while you cut.

Try Their Recipe! Roasted Cauliflower with Calabrian Chile

Chef Sam Gorenstein
Miami, FL

Restaurant(s):
My Ceviche

Blade of Choice:
Wüsthof Classic 7" Flexible Fillet Knife

• This specialty knife is frequently used for filleting fish.
• A flexible blade ensures easy maneuvering and excellent precision when removing the fish's skin and bones. 

Try Their Recipe! Spicy Mango Slaw with Soy Citrus Vinaigrette  

Chef Katherine Clapner
Dallas, TX

Restaurant(s):
Dude, Sweet Chocolate

Blade of Choice:
Wüsthof Classic 7" Nakiri, Hollow Edge

• This type of blade features an extra sharp blade that's angled on both sides. 
• The angled sides make it easier to chop through fruits, vegetables, and even nuts.  

Try Their Recipe! Griddled Chocolate Polenta with Roasted Fairytale Squash Caramel and Butter Pecan Ice Cream

Chef Marc Vetri
Philadelphia, PA

Restaurant(s):
Alla Spina, Amis, Osteria, Vetri, Pizzeria Vetri

Blade of Choice:
Wüsthof Classic 7" Fillet

• A favorite amongst cooks and outdoorsmen, this versatile fillet knife is designed with a thin, flexible blade.
• Crafted to debone fish, remove poultry skin, and cut through other soft meats.

Try Their Recipe! Baby Back Ribs with Blood Orange Agrodolce

Chef Amanda Cohen
New York, NY

Restaurant(s):
Dirt Candy

Blade of Choice:
Wüsthof Classic 7" Santoku

• ​Used for slicing, dicing, mincing, or cubing.​
• Each side of the blade features a scallop design that prevents food from sticking on the cutting edge. 
•  Ideal for tasks that ask for precision and clean cuts.

Try Their Recipe! Yellow Pepper Soup

Chef Richie Nakano
San Francisco, CA

Restaurant(s):
Hapa Ramen

Blade of Choice:
Wüsthof Classic 3.5" Paring Knife

• Because of its functionality and small size, a paring knife is one of the most frequently used cutlery pieces in a chef's kitchen.
• ​It's often used for chopping and peeling fruits and vegetables.

Try Their Recipe! Winter Ramen

Camas Davis, Butcher
Portland, OR

Butcher Shop:
Portland Meat Collective

Blade of Choice :
Wüsthof Classic 6" Flexible Boning Knife

• A popular knife option for butchering.
• The knife's small size makes it easier for a chef to slice along the curve of the bone.

Try Their Recipe! Crispy Duck Breast with Braised Fennel

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