I have a fairly decent collection of Wüsthof Classic knives. I like the look of the Classic's design, and I really like the feel - especially the weight and balance. I've tried their Grand Prix line, and I just like the blockier style of the Classic better. When I was in Germany a few years ago, I came across the Wüsthof Classic Decorating Knife, a piece I hadn't seen before. It has a 4" jagged, serrated blade that's used to produce "crinkle" cuts in items like carrots, potatoes, and butter. It seemed the perfect souvenir of my trip at the time, so I went ahead and picked it up.
I have to admit that I've really only used the knife a handful of times so far. I usually use it to crinkle cut carrots and potatoes when I make Thai curries. One of these days, I'd really like to learn proper garnishing skills as presentation is one of those things that often seems lacking in my cooking. When it comes to crinkle cuts, though, I have things covered.