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“Good”, and the kitchen knives of a large
Swedish furniture company ranked last of the
total of 13 brands.
In Germany, product quality is paramount
when it comes to buying knives. The DISQ
testers revealed that around 86 percent of
the people surveyed rated the quality of their
own kitchen knives positively. “Because of the
high levels of satisfaction, it is not surprising
that over 95 percent of people surveyed said
they would remain loyal to the same brand
when buying a new kitchen knife,” said DISQ
managing director Markus Hamer.
WMF is increasingly adjusting to changing
cooking habits and customs in order to be the
first choice outside of Europe as well when it
comes to kitchen knives. Take Asia for exam-
ple: The two types of knives mainly used in
the kitchen are choppers and slicers. A variety
of food is chopped up using the chopper, also
known as the Chinese chopper, while the slicer
deals with the rest. That is why the first step
in expanding WMF’s knife range as part of
the plans to move into the Asian market was
to add a Chinese chef’s knife, followed by a
chopping knife.
SHARPNESS IS KEY
According to DISQ, most people surveyed use
their kitchen knives on a regular basis – over
80 percent every day or several times a day.
Only about seven percent of customers admit-
ted to having been annoyed with their kitchen
knife at some stage. The most common reason
A KNIFE FOR ALL OCCA SIONS
A generously sized chef’s knife with an extremely wide blade surface
is used in almost all steps of Asian cooking. This giant among knives
effortlessly chops up fresh fish, crunchy vegetables and aromatic
herbs – for every meal of the day.
S A N A E
(29)
loves cooking
traditional foods
from her home
country of Japan.
by WMF
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