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 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 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 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 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 10-inch Honing Steel
Styled after the knives it serves, this Wüsthof Classic Ikon 10-inch honing steel matches their look and keeps their edges aligned between sharpenings. A few light strokes per side before cooking push the edge of the blade back to center, and the knife cuts cleanly again.The 10-inch rod covers every knife in a Classic Ikon block, from the paring knife to the 9-inch chef’s knife and the bread knife. The handle carries the same contour and riveted styling as the knives, so it sits naturally in the steel slot of a block set.For a knife that has gone dull, sharpen with the Wüsthof 10-inch ceramic sharpening rod or the two-stage hand-held sharpener. It is the steel included in the Classic Ikon 8-piece knife block set. For the Ikon blackwood line, see the Ikon 10-inch honing steel; the Knife Merchant honing steel guide shows the motion step by step. Learn More$179.95 -
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 Hollow Edge Santoku
Five inches of santoku on a Classic Ikon handle makes a small, quick knife for herbs, a single pepper or a few cloves of garlic. Its size suits a compact board or smaller hands, and it lives comfortably beside a larger chef’s knife. On the cutting board, it is a good alternative to a utility knife, with far more knuckle clearance.Shallow hollows ground into the blade keep wet produce from clinging, and the fine edge suits precise slicing. We recommend Classic Ikon to cooks who hold a knife fully by the handle, since the rounded grip fills the palm. Its bare heel is another advantage, because a sharpener can reach every inch of the edge. A short blade is also forgiving as you build confidence.For larger produce, the Classic Ikon 7-inch hollow edge santoku is the full-size version. The Classic 5-inch santoku sets this blade in the riveted Classic handle, and the Classic Ikon 4.5-inch utility knife is a narrower option for slicing. Our knife shapes guide explains the santoku. Learn More$169.95 -
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 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 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
