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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 8-Piece Knife Block Set
Vegetable and fruit prep get plenty of support from the Wüsthof Classic Ikon 8-piece knife block set. Its acacia block holds five Classic Ikon knives with room to spare, plus a honing steel.The chef’s knife leads. It is backed by a 6-inch utility knife for slicing and portioning, and by a serrated utility knife for citrus and sandwiches. Two small knives cover close work. The pointed paring knife peels and cores in the hand. Its flat cut partner, squared at the tip, minces garlic on the board.Eight slots stay free for future knives. Compared with the Classic Ikon 6-piece starter set, this set trades the bread knife for more small and mid-sized blades. The Classic Ikon 11-piece set adds a bread knife plus a santoku and a boning knife.Pieces are sold individually too. Look for the Classic Ikon 3-inch flat cut paring knife or the Classic Ikon serrated utility knife. Every blade is covered in our guide to kitchen knife shapes. Learn More$694.95 -
Wüsthof Classic Ikon 4-Piece Steak Knife Set
Curved Classic Ikon handles come to the dinner table in this Wüsthof 4-piece steak knife set. Each forged blade has the half bolster that sets Classic Ikon apart, so the cutting edge runs to the heel and can be sharpened along its full length.Shoppers weighing a serrated against a plain steak knife can think of it this way. A plain edge slices a steak without shredding the fibers and is simple to maintain with a steel at home. Serrations grip a seared crust and keep working longer before they need attention, though sharpening them is a job for a professional. Wüsthof’s product page for this set leaves the edge style unstated, so get in touch and we can confirm it for you.The rounded handle and second bolster at the butt give these knives a balanced feel through a long meal. They pair with Classic Ikon kitchen knives like the Classic Ikon 8-inch chef’s knife. Keep the four together in a cabinet with a steak knife block. For six place settings in the Classic line, see the Classic 6-piece steak knife set. Browse our overview of knife shapes for the rest of a Classic Ikon kitchen. Learn More$494.95 -
Wüsthof Classic Ikon 6-Piece Starter Knife Block Set
Building a Classic Ikon kitchen starts well with this Wüsthof starter block set of six pieces. Three core knives come with shears and a honing rod in an acacia block.The chef’s knife does the chopping and slicing, and the bread knife saws through crusty loaves and ripe tomatoes. A small paring knife peels and trims in the hand. Regular honing on the steel keeps them cutting cleanly, and ten open slots leave room to add a santoku or steak knives.Classic Ikon knives have a curved handle and a half bolster that leaves the heel of the blade free, so the edge can be sharpened right to the back. A rear bolster on the handle balances the knife in the hand.For more knives from the start, the Classic Ikon 8-piece block set swaps the bread knife for a flat cut paring knife and two utility knives. The chef’s and paring knives here can be bought separately. Find the Classic Ikon 8-inch chef’s knife or the Classic Ikon 3.5-inch paring knife. For ideas on what comes next, our knife shapes guide is a good place to look. Learn More$494.95 -
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 -
Wüsthof Classic Ikon 2-Piece Cook's Set
Two knives handle the bulk of home cooking, and the Wüsthof Classic Ikon 2-piece cook’s set holds both. You get an 8-inch chef’s blade plus a small parer, each with the contoured Classic Ikon handle.Asked which chef’s knife size to start with, we point home cooks to 8 inches. It is long enough to rock through herbs and slice a large onion in one pass, and short enough to stay manageable on an average cutting board. Cooks with smaller hands or a tight workspace can look at the Classic Ikon 2-piece prep set, which has a 6-inch knife.The paring knife takes over for peeling, coring and trimming in the hand. Together the pair makes a solid foundation to build on with a bread knife or a utility knife later. Each knife is available alone. Look for the Classic Ikon 8-inch chef’s knife and the Classic Ikon 3.5-inch parer. The kitchen knife shapes guide shows which blade to add next, and the Classic Ikon 6-piece starter block set gathers these two with a bread knife and a block. Learn More$269.95 -
Wüsthof Classic Ikon 2-Piece Prep Set
A galley kitchen or a second home needs only a couple of good knives, and Wüsthof’s Classic Ikon 2-piece prep set supplies a short chef’s knife plus a parer, both with the curved Classic Ikon handle. The pair covers daily chopping and the small jobs in between, and takes up little room in a drawer.We hear from cooks unsure about blade length. The shorter chef’s knife here is quick and agile, suited to a compact cutting board and to anyone who finds a longer blade unwieldy. For more reach on a melon or a pile of greens, the Classic Ikon 2-piece cook’s set swaps in an 8-inch knife. This set’s Classic Ikon 6-inch chef’s knife and Classic Ikon paring knife are also sold separately.Classic Ikon knives have a half bolster, which frees the heel of the blade so the whole edge can be sharpened. The handle ends in a second, rear bolster that adds balance. Read our guide to knife shapes to see how the parer and the chef’s knife split the work, and keep the edges aligned with the Classic Ikon honing steel. Learn More$234.95 -
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 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 -
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 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
