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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.
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Wüsthof Classic Ikon 7-inch Flexible Fillet Knife
Filleting fish calls for a long, thin blade that flexes to follow the backbone and ribs, and Wüsthof’s Classic Ikon 7-inch fillet knife is built for that work. The flexible blade lifts a fillet from a trout or a snapper in a few long strokes, then slides between skin and flesh to remove the skin in one piece.The 7-inch length suits fish from panfish to a medium salmon, and the narrow blade reaches into the belly and around the collar. Its contoured Classic Ikon handle holds firm when your hands are wet from the fish, and the open heel lets you sharpen every bit of the edge.For meat and poultry, a boning knife such as the Classic Ikon 5-inch boning knife has a stiffer blade that holds up better around joints. For skinning large fillets of salmon for slicing, see the Classic 12-inch flexible salmon slicer. Our knife shapes guide explains the fillet knife. Learn More$169.95 -
Wüsthof Classic Ikon 8-inch Chef's Knife
Classic Ikon takes the same forged blade as the Classic and puts it on a contoured handle that fills the palm. When customers ask us how Classic and Classic Ikon differ, we point to the grip. The Ikon handle is comfortable for home cooks who hold the knife fully by the handle, and it works just as well in a pinch grip on the blade.Then there is the bolster. Classic Ikon leaves the heel bare, which keeps every inch of the edge within reach of a whetstone or a guided pull-through sharpener. A second bolster at the end of the handle balances the weight. The blade is 8 inches long, the length we suggest when one knife has to handle nearly every cutting job.For a smaller knife, see the Classic Ikon 6-inch; for more reach, the Classic Ikon 9-inch. The Ikon 8-inch with an African blackwood handle is functionally the same knife with a natural wood handle. Our kitchen knife shapes guide covers when to choose a chef’s knife over a santoku. Learn More$199.95 -
Wüsthof Classic Ikon 7-inch Chinese Chef's Knife
Wüsthof’s Classic Ikon Chinese chef’s knife has the tall, rectangular blade of a cleaver, but Wüsthof designs it for slicing and chopping, with bones left to a true cleaver. In Chinese kitchens, this shape is the everyday knife for vegetables, boneless meat and fish, and the 3.2-inch-tall blade doubles as a bench scraper to carry food to the wok.The 7-inch edge slices bok choy, shreds ginger into fine threads and thin-slices pork or beef for a stir-fry. Turn the blade flat to smash garlic or ginger with the heel of your hand. Wüsthof cautions against using it on bones or very hard fruit, such as winter squash; for those jobs, a heavy cleaver is the right tool.The Classic Ikon handle balances the broad blade in a full grip, and with no heel bolster, the whole edge can be sharpened. For chopping through bone, use the Wüsthof 6-inch meat cleaver. For a Japanese approach to vegetables, compare the Classic Ikon 7-inch nakiri. Our Kitchen Knife Shapes guide explains meat and vegetable cleavers. Learn More$299.95
