You have no items in your shopping cart.
Wusthof Classic Ikon Knives
Wusthof Classic Ikon knives have some very distinct and highly regarded design innovations. First, the bolster on the Cook's Knife has been modified for ease of sharpening. There is a steel end cap (referred to as a second, or double bolster) that assists in balance and aesthetics. The POM handle has a unique humpback design that snugs nicely into the palm creating a very firm and comfortable grip. Perfect distal tapering and laser guided sharpening techniques are a result of precise German engineering and robot-assisted construction. The steel is tempered to a Rockwell hardness of 58 that is easily maintained with use of a fine-cut honing rod. Wusthof remains a family owned and operated company after 200 years. Manufactured in Solingen, German, these knives come with a full lifetime warranty.
-
Wüsthof Classic Ikon 7-inch Hollow Edge Santoku
For a Japanese-style all-purpose knife, 7 inches is the standard santoku length, and Wüsthof’s Classic Ikon version puts it on a handle shaped to fill the palm. Use it to slice onions, dice peppers and chop herbs with a straight downward stroke. The length suits a full-size cutting board and a family’s worth of vegetables.Oval dimples on both faces stop thin rounds of potato or cucumber from sticking to the steel. The edge is ground finer than on Wüsthof’s chef’s knives for clean cuts through vegetables and boneless meat, and the 1.8-inch blade height leaves room for your knuckles.If you have never tried a santoku, we recommend giving this shape a place in your kitchen; it may become the knife you reach for first. If you rock your knife as you chop, a chef’s knife like the Classic Ikon 8-inch may suit you better. The Ikon 7-inch hollow edge santoku has this blade with an African blackwood handle, and the Classic Ikon 5-inch is the smaller size. Our kitchen knife shapes guide compares the santoku and the chef’s knife. Learn More$199.95 -
Wüsthof Classic Ikon 7-inch Hollow Edge Nakiri
Square at the tip and straight along the edge, the Classic Ikon 7-inch hollow edge nakiri is Wüsthof’s vegetable knife for Ikon’s rounded handle. The edge contacts the board from heel to tip, so a single press cuts cleanly through a stack of cabbage leaves without rocking.Julienne peppers, cut sweet potatoes into planks and slice leeks into fine rings for a soup or a braise. With 1.9 inches of height, the blade keeps your knuckles off the board and ferries vegetables to the pan. Dimples ground into the sides let thin slices release.The Classic Ikon handle suits a full grip, and the bolster-free heel keeps the whole edge within reach of a sharpener. Reserve a chef’s knife for meat. Weigh it against the Classic Ikon 7-inch santoku, which has a rounded tip for more varied work, and the Classic 7-inch nakiri. Our knife shapes guide covers the nakiri. Learn More$199.95 -
Wüsthof Classic Ikon 7-inch Hollow Edge Craftsman Knife
According to Wüsthof, the Classic Ikon craftsman combines a chef’s knife for cutting, a boning knife for working around joints and a slicer for carving. Its 7-inch blade curves up to a sharp point, so it can follow a rib bone, separate a chicken thigh from the backbone and then carve the roast at the table.We recommend it to cooks who buy whole birds and larger cuts and want one knife from the butcher paper to the platter. Hollows along the blade reduce drag on thin slices of cooked meat. Ikon’s rounded handle feels secure in a full grip for heavy trimming, and its edge runs uninterrupted to the handle.For vegetables, keep a chef’s knife such as the Classic Ikon 8-inch alongside it. For dedicated boning, the Classic Ikon 5-inch boning knife is more nimble. The Classic craftsman is the same design on the original Classic handle. Our kitchen knife shapes guide covers each shape it draws from. Learn More$199.95
