I want to know about the product dimensions 8x2x1. Is 8” a total length? What is 2” and 1”?

I don't know about any of these dimensions (or those given in other reviews)? Including the handle, he total length is 9" The blade itself is just shy of the 5" (as is stated in the description). The width of the blade at its widest point is not quite 1.5" and the handle (approx. 4.25" long). is the equivalent size/shape as other knives in the series.. This knife is actually one of my favorite tools - it makes spreading butter, mustard, peanut butter, mayo, whatever you need really easy and smooth, while enabling you to either spread a very thin layer or more. The serrated edge is adequate for cutting the sandwich, although I usually prefer another knife for that. This version - the "Gourmet" class - is lighter, more flexible, and less expensive than the "Classic" model (I have both), but I actually prefer the Gourmet... I like this tool so much I've bought several to give as gifts to friends...

What is the difference between this and the $60.00 5-1/2"

I was thinking of buying this spreader knife, so here are my thoughts. I think the $60 one is $120 now (the serrated one that looks similar, but has a scalloped edge instead of pointy edge).. The description says: “Typical stamped knives are punched out like a cookie cutter. Wusthof gourmet knives are laser cut. “ But in the main description it says: “Precisely laser-cut stamped knives offer superb quality and value.” I suppose it could be both, But this looks like a typo or a screwup. More importantly you can see from pictures the more expensive knife is forged.. Whether laser cut or stamped, this knife is still the shape of a stamped knife; because this allows flexibility as a spreader.. There are many types of stainless steel and I think the term is “spring steel,” that is flexible. Flexibility has trade offs; ① Flexible means it’s not hard (as the other WÜSTHOF forged knives) so it won’t hold a sharp edge when used as a general kitchen knife, but should work as a spreader.. ② Flexible I believe means less rust resistant too.. I noticed the review that shows where the knife broke off at the rusted rivet (although I suspect the knife was treated more roughly than a spreader should be treated).. But I also think the knife tang is just too thin and small at that critical area (and the flexibility of spring steel would tend to bend at that weak link, back-and-forth which might eventually stress the metal).. As far as rust goes, I’ve got a spring steel spatula that I frequently soak overnight, and no rust (could be water.. could be different steel.. could be acidity of the food).

What is the difference between this and the $60.00 version?

The big difference is the model. This one doesn't have the full tang that tapers from the handle to the blade. The blade is a stamped one running all the way through the handle but not as thick at that point. I have both and for what I have used it for, I think I prefer the Gourmet version as it has a little more flex in the blade for spreading than the higher priced one. It was a little transition for me from the butter knives we traditionally use but I have come to really like it as a universal sandwich knife that can slice, spread, and do all. I have even used it to turn an egg when making an egg sandwich since it is a little wider. Needless to say, I really like it and have thought about getting another one or two to add to the collection.

Gourmet 5" Spreader Knife,Black

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