Wüsthof Classic Ikon 8-Inch Cook’s Knife

Wusthof Classic Ikon 8 inch chef knife, Shun Fuji 8 1/2 chef knife, Mercer pairing knife, idk peeler, Shun Classic steel

This is a nice knife but a little overpriced. You can buy better quality japanese kitchen knives for a lot less. It is one of the better German knives--thinner, lighter, and more ergonomic than most and the steel seems harder and the edge thinner than most German kitchen knives. That's not to say th...

I habe the 8” Ikon Wustof. Great knife Different to my Japanese laser. Still super sharp, easy to sharpen on stones, holds an edge. I use it cut/trim proteins.

The Wusthof Classic Ikon 6" Cook's knife is a very good knife. Blade is excellent, it arrived very sharp. Actual blade length is 6.125", actual width is 1.5". The blade profile is perfect; it's balance is also perfect. The blade is honed thin, but it is stiff with no flex. The knife has good heft, b...

Congrats Chef!

I typically don’t like contoured handles on my knives, but the Ikon fits my hand absolutely *perfectly* and has a fantastic weight/balance to it. I’m a big fan.

This knife has been an incredible asset to my kitchen. Breaking down a butternut squash with this is a lot of fun. It arrived sharp enough to cut and use but you'll want to have it sharpened. I had really good results with the Wusthof branded Chef's Choice PETec grinder. I do have one complaint and ...

I love the edge on this knife. I actually butchered a cow with it because I had nothing better. It was sharp for over a year with constant use. Then I used my 250/1000 whetstone (on the 1000 side because the edge wasn't broken) and it was good until the cow and then I sharpened it again and it still...

Most everything lines up on this knife. It’s a blended fusion of Japanese and German knives. If you’re buying you’re first serious chef’s knife this should be it. Steel is excellent and forgiving thus less prone to chipping. Rockwell rating of 58-59. Fit and finish are excellent and it can be sharpe...

The blade arrived dull. My steel improves the edge just long enough to dice a couple potatoes, no more. It should hold its edge a little longer than that - my other, cheaper knife does. Fresh after honing, it cannot slice ripe tomatoes. My cheaper knife can. I tried sharpening it using Wusthof's sha...

This was a good knife, but like all knives you buy unseen until it gets in your hand you just don't know if it fits. I had bought the 8 and 6 inch and the 6 felt better in my hand so I sent the 8 back. That being said the 8 inch was a very nice knife.