Blair P. Houghton wrote:
> Old post on the taxonomy of wusthof knives:
>
> http://tinyurl.com/3p59y
>
> The Grand Prix have better blades, being forged, than the Gourmet
are.
> Essentially, the Grand Prix is the Classic with a different handle.
>
> The Grand Prix use the less-expensive plastic molded handles, which
> some people think are more comfortable than the squared handles of
> the Classic, though some people think the squared handles are more
> maneuverable.
>
> The Gourmet models use a much cheaper, stamped blade,
> and they lack the bolster (the metal finger-guard between
> the handle and blade), so they are overall much cheaper
> and lighter.
>
> The Gourmet do have rivets in the handle, which you may
> prefer the look of. And it is the squared-off shape
> of the Classic handle.
>
> The discount on the Grand Prix set you're looking at is
> a very good deal, but, as you noted, you're only getting
> three knives, where the Gourmet set adds a utility knife
> and a set of shears.
>
> So it's a question of quality vs. functionality, and as the
> prices are identical, it's up to you.

I'd go with fewer but better quality knives, you can always add later
as budget permits... and I have a kitchen shears sitting in a drawer
for at least 40 years, never used for shearing, not even once... but it
does have bottle cap opening capability that does get occasional use,
but a pair of slip joint pliers works just as well. For general
kitchen work all anyone really needs is just four knives; a chefs
knife, a paring knife, a boning knife, and a bread knife.

Sheldon