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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 5-inch Serrated Utility Knife
Fine serrations let the Wüsthof Classic Ikon 5-inch serrated utility knife bite into a tomato skin, the crust of a baguette or the waxy peel of a lemon without crushing what is underneath. It is the small serrated knife for breakfast and lunch, slicing bagels, splitting rolls and cutting through dry sausage.Serrations keep working long after a plain edge has dulled, which makes this knife a useful companion to a chef’s knife that is saved for prep. Ikon’s rounded handle feels steady whether you wrap your hand around it or pinch the blade.For larger loaves, see the Classic Ikon 9-inch double-serrated bread knife. For straight-edged slicing at a similar length, the Classic Ikon 4.5-inch utility knife. The Classic 5-inch serrated utility knife has this blade on the original riveted handle with a full bolster. Our Kitchen Knife Shapes guide explains when a serrated blade is the better choice. Learn More$144.95 -
Wüsthof Classic Ikon 4.5-inch Utility Knife
Longer than a parer and shorter than a cook’s knife, the Wüsthof Classic Ikon 4.5-inch utility knife fills the gap. It handles the in-between jobs, such as slicing a lemon for a pitcher or trimming a chicken thigh, without the bulk of a full-size blade.The Classic Ikon handle is contoured to fill the palm, a good match for a cook who wraps the whole hand around a small knife, and it stays secure in a pinch grip. Its edge continues all the way to the handle, so the whole length can be sharpened.This size is a sensible first companion to a larger cook’s knife, and it comes paired with one in the Classic Ikon 2-piece cook’s set. Step up to the Classic Ikon 6-inch utility knife for longer slices; for the same length on the riveted Classic handle, the Classic 4.5-inch utility knife. Our guide to kitchen knife shapes explains the utility knife’s role. Learn More$144.95 -
Wüsthof Classic Ikon 5-inch Boning Knife
Deboning chicken thighs, trimming a pork shoulder and peeling silver skin off a tenderloin are the daily work of a boning knife, and this 5-inch Classic Ikon knife is built for them. Its slim, pointed blade slips between meat and bone where a chef’s knife is too wide to follow.A short blade means precise control around joints. Use the point to open connective tissue, then keep the edge tight against the bone as you cut. The Classic Ikon handle keeps the knife steady in a full grip even when your hands are slick from raw meat, and the open heel lets the whole edge be sharpened. The synthetic handle has the look of wood without the discoloration, odor retention and staining that wood can develop around raw meat. Cut along bones, never through them.For larger cuts, the Classic 6-inch flexible boning knife gives more reach. Fish calls for the longer, thinner Classic Ikon 7-inch fillet knife. The Classic 5-inch boning knife pairs this blade with the riveted Classic handle. Our guide to kitchen knife shapes explains boning knives. Learn More$159.95 -
Wüsthof Classic Ikon 6-inch Chef's Knife
Six inches of blade on Ikon’s contoured handle makes a chef’s knife that feels quick and light in the hand. It is the size for a small apartment kitchen or a cook with smaller hands, and it takes care of an onion or a boneless chicken breast with little effort.We recommend Classic Ikon to customers who wrap their whole hand around the handle; the rounded shape fills the palm, and it stays secure when you move up to a pinch grip on the blade. This knife also has no heel bolster. Its edge ends right at the handle, which means every inch of it can go across a whetstone or through a guided sharpener without grinding away a lump of steel first.Choosing a length is the first question customers bring us. The 6-inch trades reach for control. We like to keep a 6-inch chef’s knife alongside a larger one, to use as a utility knife or to hand to a second cook helping in the kitchen. Step up to the Classic Ikon 8-inch for larger batches, or compare the Classic 6-inch, which pairs this blade length with the original riveted handle and a full bolster. Our guide to knife shapes helps match a blade to the way you cook. Learn More$159.95 -
Wüsthof Classic Ikon 6-inch Utility Knife
At 6 inches, the Wüsthof Classic Ikon utility knife has the reach to slice a roll of salami or a ripe melon, with a blade narrow enough to trim fat and silver skin from a pork loin. It is long enough to fillet a small fish or portion meat, and narrow enough to section citrus or cut the pith and seeds from inside a pepper. Reach for it when a chef’s knife is more than the job needs.The 1-inch blade gives a clean, controlled slice, and the straight edge leaves smooth faces on cheese and cured meats. On the Classic Ikon handle, it feels balanced whether you hold it fully in the palm or pinch the blade, and with no bolster at the heel, the full edge stays easy to sharpen.Need something shorter? Try the Classic Ikon 4.5-inch utility knife. For tomatoes and crusty rolls, the Classic Ikon 5-inch serrated utility knife grips better. The Ikon 6-inch utility knife is the blackwood-handled twin, and the Classic 6-inch pairs it with a full bolster. Our knife shapes guide covers the utility knife family. Learn More$169.95
