
Product guide
WÜSTHOF Gourmet 11.5-Inch Spatula, Model 9195091830
Model: The WÜSTHOF Gourmet 11.5-inch spatula pairs a long, flexible blade for icing and lifting baked goods with a riveted synthetic handle. Its listed materials and rectangular form make it suited to spreading and presentation work, while the page does not specify blade flexibility as a measured property.
At a glance
- Long, flexible blade is described for smoothing icing, batters, and cream, as well as lifting cakes and biscuits.
- Riveted synthetic handle is listed as POM.
- Listed size is 11.5 inches.
Price
$71.00Save 25%
Reference price: $95.00
Price checked: Nov 14, 2026
View offerAhead of Black FridayExplore the selectionPros and cons
Pros
- The stated length and flexible blade design suit spreading icing and lifting baked goods.
- POM handle material and a riveted synthetic-handle construction are specified.
Technical specifications
9 specifications| Brand | Wüsthof |
|---|---|
| Model | 9195091830 |
| Size | 11.5" |
|---|---|
| Form factor | Rectangular |
| Weight listed | 5.12 ounces |
| Handle construction | Synthetic handle, riveted |
| Material listed | Polyoxymethylene (POM) & High Carbon Stainless Steel |
|---|---|
| Handle material | Polyoxymethylene (POM) |
| Color | Black |
What to know before buying
- The listing describes flexible-blade functions but does not give blade dimensions or a separate flexibility rating. Confirm the intended length and use before purchase.
What’s in the box
Included- Spatula
Who is it for?
A good fit for
- Bakers smoothing icing, cream, or batter and lifting cakes or biscuits.
- Buyers seeking a long spatula with a riveted synthetic handle.
Frequently asked questions
What tasks is this spatula described for?
The listing describes smoothing batters, icing, and cream, and lifting cakes and biscuits.
What materials are listed?
The listed materials are Polyoxymethylene (POM) and high-carbon stainless steel. The handle is separately identified as POM.
How long is the spatula?
The listed size is 11.5 inches.
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