I've owned this knife for a couple of months now. I was finding my 8" knives too small for my general knife work, and decided to get a 10" chef knife.
This was my first Wusthof knife, but probably won't be my last. The handle is some sort of man-made material but is reasonably comfortable. The blade is very sharp - possibly the sharpest I've ever had out of the box. I grip up on a knife so that my thumb and forefinger grasp the blade of the knife. At first, this knife felt very uncomfortable like that but I did get used to it.
The overall weight of the knife, to me, seems too light. That's the main reason I'm giving it a 4 star rating. A knife this long seems to demand more weight before you feel totally in balance with it. Chopping a winter squash in half, for example, with a knife this long should feel steady and easy. With the light weight, I feel that I have to be very careful what I do when doing a more difficult job.
For things like dicing potatoes, this knife is easy to use. It can slice even the ripest tomato paper thin with hardly any pressure from you at all, and that is a feat for a lot non-serrated knives. I gave up using my serrated bread knife, and use this instead - it cuts easier and cleaner. Chopping garlic into a fine dice and then making it to a paste? A breeze with this knife.
At this point, 3 months in, I've never had to sharpen the blade and it is still razor sharp. A knife this sharp demands respect when you use it, when you clean it, and when you store it.
Get more detail about Wüsthof Silverpoint II 10-Inch Cook's Knife.
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