Wusthof Classic Carving Knife 23cm 1040100723
Wüsthof Classic Carving Knife 23cm is a long, slim knife for clean slices of roast meat, ham, poultry and large boneless ingredients. The narrow profile reduces drag and supports smooth carving strokes with fewer resets.
Its place in the Arima range reflects a practical brief—useful proportions, a clear task and design that belongs in a lasting kitchen kit. The 23 cm format is matched to this product's intended role.
Product Details
The Wüsthof Classic Carving Knife 23cm brings the Classic approach to a carving knife. It is designed to work with controlled technique, an appropriate board or work surface, and care suited to the product.
- Purpose: long, slim knife for clean slices of roast meat, ham, poultry and large boneless ingredients.
- Series construction: forged X50CrMoV15 stainless steel and a traditional full-tang, triple-riveted handle.
- Blade length: 23 cm.
- Edge: Double ground @ 20 degrees.
- Origin: Germany; Wüsthof knives are crafted in Solingen.
Why We Love It: A Former Chef's View
Arima Homewares was founded by a former chef whose experience spans fine-dining, steakhouse, bakery and catering kitchens, including cooking for royalty and internationally renowned artists. She and her husband built Arima around one idea: professional kitchen experience, translated into honest guidance for home cooks.
“A carving knife rewards a smooth draw. Let the blade travel through the roast in a long stroke rather than sawing; cleaner slices hold their juices and present better. For this 23 cm, I would prioritise control, fit and the task it is genuinely designed to perform.”
Arima Homewares is an Australian family-owned business operating from its Sydney warehouse since 2018 and an authorised Wüsthof stockist. Learn more about Arima Homewares.
Best For
- Roasts and cooked poultry
- Ham and boneless meat
- Presentation slices
- Large fruit and vegetables
Not Designed For
- Bones and frozen food
- Chopping or forceful rocking
- Prying or twisting
Specifications & Care
| Brand | Wüsthof |
| Series | Classic |
| Product type | carving knife |
| Blade length | 23 cm |
| Manufacturing method | Forged |
| Hardness | 58 HRC |
| Edge | Double ground @ 20 degrees |
| Handle | Resilient synthetic handle, triple riveted |
| Country of origin | Germany |
| Warranty | Lifetime warranty on all manufacturing faults & defects. |
Care & Maintenance
- Hand wash with mild detergent and warm water, then dry thoroughly and immediately.
- Use a timber or knife-friendly cutting board; avoid glass, stone and ceramic surfaces.
- Store dry in a block, guard or magnetic system that protects the cutting edge.
- Hone or sharpen with an appropriate tool and a controlled, consistent angle.
- Avoid bones, frozen food, prying and twisting unless the knife is purpose-built for that task.
Complete the setup with suitable knife sharpening tools and knife-friendly chopping boards.
Choosing the Right Knife
Choose a carving knife when clean portions and presentation are the priority. Pair it with a carving fork for stability, while keeping a chef's knife for general preparation.
Compare the complete Wüsthof knife collection or browse the broader chef knife collection.
About Wüsthof
Founded in Solingen more than 200 years ago, Wüsthof remains family-owned in its seventh generation. Its knives are still crafted in Solingen, Germany. Classic is Wüsthof's benchmark forged series, recognised for its traditional triple-riveted handle and broad range of blade shapes. Arima selects the range for quality, functionality and timeless design.
Frequently Asked Questions
What is the carving knife best used for?
Roasts and cooked poultry, Ham and boneless meat, Presentation slices, Large fruit and vegetables.
Is this Wüsthof product made in Germany?
Yes. The source product information identifies Germany as the country of origin; Wüsthof's knives are crafted in Solingen.
Can it go in the dishwasher?
Hand washing is recommended. Wash promptly with mild detergent where appropriate, then dry thoroughly before storage.
How should it be maintained?
Hand wash with mild detergent and warm water, then dry thoroughly and immediately. Use a timber or knife-friendly cutting board; avoid glass, stone and ceramic surfaces. Store dry in a block, guard or magnetic system that protects the cutting edge. Hone or sharpen with an appropriate tool and a controlled, consistent angle. Avoid bones, frozen food, prying and twisting unless the knife is purpose-built for that task.
Does it include a warranty?
Lifetime warranty on all manufacturing faults & defects..