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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 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 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
