Wusthof Classic Ikon Cook's Knife

I have knives from the Henckels Pro-S, Sabatier Grand Chef, Wusthof Classic, and Shun lines. I was curious to try the new Wusthof Ikon line, and I have to say, I'm hooked. There is a substantial premium over the regular Classic line of knives, but I'd have to say it's worth it.

Aesthetically, the new design is more pleasing, and has modern, flowing lines. The classic Wusthof red sticker is formed into the blade itself, so no more of the sticker coming off during washing! Also, the tang extends all the way to the bottom of the handle, ending in a sleek metal cap. Lastly, the bolster is much thinner, making the knife easier to sharpen.

Out of the box, my Ikon was as sharp as my Shun Nakiri. A few swipes on my steel made it even more so. After an hour of cutting, I greatly appreciated the new ergonomically designed handle. It really makes prepping much more comfortable. The overall balance is skewed slightly towards the handle, but not noticeably so.

In conclusiona great update on the Classic line, with functional improvements. This is now the first knife I reach for from my block.

This knife is ridiculously nice. It has seen use 4x per week, 30 minutes at a time on average, for 6 months now, and I've still not had to sharpen it. A minute or so of swiping on the honing steel keeps the edge super sharp. I've not had experience with other high end knives, so upgrading to this bad boy was truly a breath of fresh air. Absolutely with knives, you have to pay for the best.

That said, I happened to hear W&S had the Ikon Creme line on sale and this knife was a steal at 59 bucks!!!! With the matching 3 1/2 inch paring and the honing steel, I was out the door with two high end workhorse knives and a steel for about 110 dollars.

I have used the Henckels International line and Wusthof's Grand Prix and Classic lines, and the Classic Ikon line is the best of the best in German knives.

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I'm a cook and this is definitely my favorite knife. The only one I really use at work outside of the occasional boning knife job. The handle is very comfortable and the broad curve of the blade combined with the nice weight of the handle makes the cutting motion very fluid and easy on your wrist. I took a long time to decide which knife I would choose as my main chef knife and I'm very happy with my decision. 100% recommended.

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And if you cook a lot, that's what this fine knife is. The first things I noticed were the weight and the balance. This knife is heavier than knives of the same type and size from other manufactures. It is also very well balanced. The next thing I noticed was how well it fit into my hand; the profile of the handle is oval instead of squared off. This knife comes from the manufacturer very sharp, as you'd expect, but it is very easy to maintain the edge unlike previous knives we've owned.

Bottom line is if you cook once a week or less, this knife is really not worth the cost, but if you cook a lot and like to cook, this is a great investment.

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I am a chef with VERY large hands. I always have problems with smaller knives. This 10-inch is great. There is enough blade depth and length so that I can cut with confidence. The balance is perfect, the blade is extremely sharp and easy to maintain, the tang and bolts are solid, and it is very, very durable. I cannot recommend this knife enough.

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