A real Wusthof chef's knife, scaled and softened for small hands. Forged in Solingen from the same high-carbon German steel that runs through Wusthof's adult ranges, then re-engineered for kids aged four and up — a 10cm blade ground to a wider 32-degree edge, a rounded tip, an extended finger guard, and a hand guard that keeps little fingers clear of the blade. Sharp enough to glide through strawberries, mushrooms and capsicum. Not sharp enough to cut a finger the way an adult knife would.
It's a knife built around the truth that kids learn knife skills by using a knife, not a plastic toy. Under adult supervision, the Junior turns the kitchen into a place where children build coordination, focus and confidence — chopping alongside a parent or grandparent instead of watching from the bench. The ergonomic handle is sized for smaller hands, the balance is light, and the build is full-grade Wusthof, so it lasts as long as the child does.
A genuine first knife. Not a toy. Not a starter. The real thing, made appropriate for the age.
Features
- Genuine Wusthof construction — forged from precision German steel in Solingen, built to the same standard as the adult Classic range
- Child-optimised 32-degree edge — sharp enough to cut fruit and vegetables cleanly, dulled back from adult sharpness for safer learning
- Rounded blade tip — removes the most common stab risk while preserving full cutting function
- Extended finger guard — keeps small fingers physically separated from the cutting edge
- Hand guard at the bolster — adds a second barrier between hand and blade during use
- Ergonomic handle — proportioned for smaller hands so grip stays stable and controlled
- Lightweight balance — easy for a child to manoeuvre without fatigue
- Suitable from age 4+ — designed for use under adult supervision, never on its own
- Builds real kitchen skills — develops fine motor control, food awareness, and confidence around fresh ingredients
Care
- Hand wash in warm water with mild dish soap and a soft cloth — never dishwasher
- Towel-dry immediately to protect the edge and prevent water spotting
- Hone regularly with a honing steel to keep the edge true
- Sharpen only when genuinely dull, using a whetstone, sharpening rod, or pull-through sharpener
- Avoid cutting on marble, glass, metal, bamboo or other hard surfaces — use a wood or poly board
- Store safely in a knife block, magnetic strip, knife roll, or in-drawer organiser — out of reach when not in use