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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 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 -
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 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 10-inch Super Slicer
Wide scallops run along the outwardly curved edge of the Classic Ikon Super Slicer, a 10-inch serrated knife with a rounded tip. It works as a bread knife and a carving knife at once. Those scallops saw through a hard crust, and they also slice a brisket, a ham or a beef tenderloin without shredding the surface.The tall, 1.7-inch blade tracks straight through a tall boule, and its length handles a pineapple or a watermelon. The rounded tip makes it a comfortable knife to use at the table, where a pointed slicer can catch a platter or a guest’s hand. It also doubles as a palette knife, and the blade slices a layered cake without disturbing the frosting.On the Classic Ikon handle, it balances in a full grip for long sawing strokes. The Classic 10-inch Super Slicer offers this blade on Classic’s riveted handle. For straight-edged carving, see the Classic 9-inch hollow edge carving knife, and for a dedicated bread knife, the Classic Ikon 9-inch double-serrated bread knife. Our kitchen knife shapes guide covers slicers. Learn More$199.95 -
Wüsthof Classic Ikon 9-inch Double-Serrated Bread Knife
Small teeth set into each larger serration give the Wüsthof Classic Ikon 9-inch bread knife its double-serrated edge, a design Wüsthof calls precision double serration. The large serrations grip a hard sourdough crust, and the smaller ones cut through the crumb cleanly, so slices come away whole with fewer crumbs on the board.Nine inches covers a wide boule or a long batard, and the edge also slices bagels, focaccia and the domed top off a cake layer. On the Classic Ikon handle, the knife sits securely in a full grip for the sawing motion that bread requires.A double-serrated edge earns its place for customers who bake crusty loaves at home; for soft sandwich bread, the Classic 8-inch bread knife is enough. The Classic 9-inch double-serrated bread knife has this edge on the original riveted Classic handle, and the Classic Ikon 10-inch Super Slicer handles bread and roasts. Our knife shapes guide explains bread knives. 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
