Wusthof Pro 11″ Serrated Slicing Knife – Glide Through Roasts with Precision

Achieve perfect, even slices every time with the Wusthof Pro 11″ Serrated Slicing Knife. Designed for large cuts of meat, this long, slender blade with a rounded tip is ideal for carving roasts, hams, briskets, and more in smooth, continuous strokes. The serrated edge cuts cleanly through crusts and outer layers without tearing tender interiors. 🔪🥩

Crafted from high-carbon, stain-resistant stainless steel, this professional slicing knife holds a sharp edge and resists corrosion, making it perfect for both commercial kitchens and home carving stations. The soft, ergonomic handle offers a secure grip and reduces fatigue during extended prep or serving tasks. ✅

✅ 11″ serrated blade for effortless slicing of meats & roasts
✅ Rounded tip for controlled, safe carving
✅ Lightweight stamped construction for agility and ease
✅ Slip-resistant soft-poly handle
✅ NSF Certified & made in Solingen, Germany

🍳 Wusthof Pro Series – Made for the Demands of Foodservice

The Wusthof Pro Series is built to handle the rigorous demands of busy commercial kitchens. Developed as Wüsthof's first stamped cutlery line, it offers German-made quality at a more accessible price, without compromising performance. 🏆

Each Pro Series knife features a razor-sharp high-carbon blade paired with a comfortable, hygienic handle, making it a trusted choice for chefs, butchers, caterers, and foodservice pros worldwide. 🌍

🛠️ Tradition Meets Innovation: The Wüsthof Legacy

For over 200 years, Wüsthof has led the way in cutlery craftsmanship, producing world-class knives in Solingen, Germany—the “City of Blades.” While the Pro Series uses stamped steel for lightness and value, it still reflects Wüsthof's signature commitment to quality, performance, and precision. Every knife is backed by the Wüsthof Lifetime Guarantee for peace of mind. 🕰️🔧

Care of Knives

Honing and Sharpening 

Honing or sharpening depends on whether your knife has lost its sharpness or if it is really blunt. A blade's loss of sharpness can be treated using a honing steel. For dull, blunt knives, use a sharpener. To ensure a beautifully sharp blade, we recommend you hone your knives regularly, after each use.  Regular honing prevents blades from deteriorating quickly.

Cleaning

Clean your knives right after use. Thoroughly wash your blades with a non-abrasive sponge or brush, then dry immediately afterwards. Use warm soapy water. Always carefully dry your knives with the blade facing away from you to prevent unintentional injuries. While Wusthof knives are suitable to clean in the dishwasher, we recommend you hand wash only to prolong the life of your blades. Dishwashers can cause your blades to rub against objects during the cycle, causing the blades to deteriorate.  

Proper Knife Storage

Proper storage of your knives ensures they will last for a very long time. There are three ways we recommend storing your knives; knife blocks, magnetic bar holders, and special cases and space saving rolls. Knife blocks help your knives to sit beautifully on your counter top, while keeping them close at hand. Magnetic bars safely hold your knives and provide space. Special cases and space saving rolls allow you to easily transport your knives without causing damage or harm.

Cutting Surfaces

Cutting Surfaces should be smooth, easy to clean and "give" on contact while cutting. J.L. Hufford recommends wooden, bamboo cutting boards, or quality polyethylene boards. Avoid surfaces that can dull or damage the knife such as china, marble, granite, tile, Formica, porcelain, stainless counter tops and glass. Remember to thoroughly clean cutting boards immediately after use after use to prevent harmful bacteria growth from developing.

Warranty

WÜSTHOF cutlery is manufactured with the highest quality standards and fulfills the required DIN (German Industry Standard) as well as the EN (European Standard).
WÜSTHOF cutlery is fully warranted to be free of defects in material and craftsmanship. The warranty does not apply for normal wear or misuse.