I really like this knife. It’s an excellent, all-around chef’s knife without any gimmicks or pretension. At the same time, it’s a modernization of the old-school chef’s knife, featuring a more ergonomic handle with a better aesthetic. Functionally, it’s incredibly sharp and maintains an excellent edge.
Wusthof is one of he big names in cutlery. This family-owned company has been in operation since 1814 and is based in Solingen, Germany. It’s one of the most trusted brands among professional cooks. For the environmentally friendly cook, Wusthof also goes to a lot of effort to make their knives to the highest possible standards with the minimum possible impact on the Earth. All scrap metal is re-used and re-forged into new blades, and both their Solingen manufacturing plants use green energy as much as possible (they have their own built-in solar panels).
The knives themselves are superb. The blades are high carbon stainless steel, expertly tempered for the best possible performance. The edge is precision- machined using lasers using the patented PEtec process. The resulting edge is both wicked sharp and long lasting. And the knife is backed by a limited lifetime guarantee covering any defects to the blade, but obviously not ordinary wear-and-tear.
The bolster of the Wusthof Classic Ikon Chef Knife is a slimmer profile, more similar to a Japanese-style knife in that it doesn’t also form a finger-guard to the heel of the blade. The handle of this knife is also ergonomically designed to fit more comfortably into the hand without being such an extreme re-design as the Shun Ken Onion Chef Knife. The butt of the handle is also capped with a steel rear bolster for extra balance and weight.
Cutting Edge – Wusthof knives are renowned for their edges. They’re sharp and need minimal maintenance to keep sharp. Many cooks find that even with regular use the edge stays keen with only a little honing on a steel.
Ergonomic Handle – Between the sleek bolster and the rear bolster at the butt of the knife is a sleek, comfortable handle. I’ve never much liked the square handles with rivets found on traditional European style knives, so this rounded handle is much more comfortable.
The Look – The aesthetic appeal of a knife means a lot to me. This knife just has very graceful, flowing lines from blade to handle. It’s just a beautiful knife.
Weight – With the extra steel at the butt of the knife (as well as the regular bolster), the Wusthof Ikon cook’s knife is fairly heavy. For cooks with smaller hands or arms, it could get tiring to use for a long time. There’s a nice roll in the belly of the blade to help compensate, but it’s still just a heavier knife.
No Finger Guard – Not so much a safety issue, the lack of finger guard does rob the heel of the knife of some of its strength. Though this knife is undoubtedly sharp, the heel probably isn’t robust enough to disjoint meat or crack thick shellfish shells without damaging the knife. Therefore, there are some typical chef’s knife tasks that may need another tool.
The Wusthof Ikon Classic knives are brilliant pieces of engineering in knife form. They are beautiful, supremely functional, and a long-lasting investment. This knife is personal favorite, but it may not be for people prone to fatigue during prep work. A lighter knife may work out better.
Get the Wusthof Classic Ikon 8-Inch Cook’s Knife today.