Wusthof Classic Hollow Edge Salmon Slicer - 12″
Best slicer for home chefs preparing elegant roasts and delicate fish.
Effortlessly slice through salmon, roasts, and cured meats with the Wüsthof Classic 12" Hollow Edge Salmon Slicer. Expertly forged from high-carbon stainless steel, this knife offers exceptional strength and lasting sharpness. The Granton edge creates air pockets to prevent sticking, ensuring smooth, clean cuts. Its long, slender blade and triple-riveted, full-tang handle provide superior control and comfort for elegant presentation and flawless slicing.
$200.00
Owner Satisfaction
4.7
/ 5
Category Rank
369
/ 5185
#369 in Kitchen Knives
Price vs Category Average
+50%
Above average
Blade Length
12
/ inches
Who it's for
- Home chefs preparing large roasts or whole sides of fish
- Cooks aiming for clean, paper-thin slices of delicate proteins
- Serious enthusiasts seeking a durable, well-balanced professional tool
Who should skip it
- Minimalists looking for a versatile, all-purpose kitchen knife
- Cooks with limited counter space or small storage drawers
- Budget-conscious shoppers prioritizing value over specialized performance
Performance breakdown
Slicing Precision
The long, slender blade delivers paper-thin, consistent slices every single time.
Non-Stick Performance
Hollow edge indentations effectively minimize drag when slicing through delicate proteins.
Ergonomic Balance
Full-tang construction provides a substantial, well-weighted feel for effortless control.
Edge Retention
High-carbon German steel maintains a razor-sharp edge through extensive culinary use.
Maintenance Ease
Hand-washing is mandatory to preserve the integrity of the precision blade.
Build Durability
Forged construction ensures a lifetime of reliable performance in professional kitchens.
Key Specs
Blade Length
12 inches
Material
Forged X50 CrMoV15 High Carbon Stainless Steel
Edge Type
Hollow Edge (Granton)
Handle
Triple-Riveted Full-Tang
Model Number
1040102432 (formerly 4543-7)
Origin
Made in Solingen, Germany
Blade Material
High Carbon Stainless Steel
Operation Type
Manual
Features
- 12" blade for large cuts
- Hollow edge prevents sticking
- Forged for lasting sharpness
- Triple-riveted handle for balance
- Precision crafted in Germany
- Full tang for superior control
- Rounded tip protects delicate proteins
- Lifetime warranty
What customers say
Customers overwhelmingly praise the Wusthof Classic Salmon Slicer for its specialized performance and superior quality. The exceptional sharpness and long, thin blade geometry allow for effortless, uniform slicing of delicate items like smoked salmon without tearing. The hollow edge feature is highly effective, preventing sticky foods from adhering during use. Reviewers also value the comfortable, balanced handle, which ensures precise, fatigue-free operation for large tasks. While positioned as a premium tool, users agree that its professional output and German engineering justify the investment, viewing it as a durable, lifetime instrument for specialized slicing needs.
Know before you buy
The hollow edge, or Granton edge, features small indentations along the blade that create tiny air pockets. These pockets prevent thin slices of salmon or cured meats from sticking to the steel, allowing for cleaner, more precise cuts.
No, this knife is not dishwasher safe. High-heat cycles and harsh detergents can damage the high-carbon stainless steel and the handle material, so hand washing and immediate drying are recommended to maintain its longevity.
The 12-inch length is specifically designed to allow you to slice through large fillets or roasts in a single, fluid motion. Using a shorter blade would require a sawing motion, which can tear delicate proteins and ruin the presentation.
A full tang means the steel of the blade extends all the way through the handle. This construction provides superior balance, stability, and strength, ensuring the handle won't snap off or become loose with heavy use.
Yes, while it excels at slicing salmon, its length and sharpness make it an excellent choice for carving roasts, hams, or turkeys. The rounded tip is particularly helpful for navigating around bones and ensuring you don't pierce the meat during the carving process.
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