Classic IKON 7" Hollow Edge Santoku Knife, Black

About this item

WÜSTHOF CLASSIC IKON SERIES – Features a sleek and sophisticated black handle with a double bolster for exceptional balance, beauty, and the ultimate cutting experience. Classic IKON: Design, Ergonomics, and Quality Perfected
PRECISION FORGED – Forged from a single block of High Carbon Stainless Steel and tempered to 58-degree HRC. The Precision Edge Technology (PEtec) yields a blade that is 20% sharper with twice the edge retention than previous models
ASIAN KNIFE – The CLASSIC IKON 7" Hollow Edge Santoku Knife is designed with a thinner blade than the traditional chef’s knife, at a 10 degree cutting edge, and gradually curves up at the very end providing a straighter edge. The hollow edge is crafted with evenly spaced vertical indentations, which create small air pockets between the blade and the food
CENTURIES OF TRADITION – Family owned for seven generations, WÜSTHOF was founded in Solingen, Germany over 200 years ago. WÜSTHOF’s cutlery carries the Solingen name, a designation reserved for products that meet the strictest quality standards

• Buzz

  I have used only traditional chef's knives until today. This is an excellent prep knife. I cook a lot. The knife has a nice feel in the palm and is very sharp. I am glad it is part of my cutlery arsenal.

• Suzanne

  This knife is to useful for many kitchen. cutting needs. I love the size, feel and sharpness of the blade. I highly recommend it!

• Renée

  Bought this knife for my own personal use in restaurant kitchen. Since I've never bought a knife, I guess this is working out just fine. More than likely will move up to a longer one in time. It's easy to use and well balanced. It stays sharp and I use it a lot. I would recommend it.

• Jeffrey Martin

  I usually dont write reviews, but felt compelled to write this one. I was looking at replacing a faberware knife set that I got 20+ years ago when I moved out on my own. I ordered the Wusthof Classic Ikon 7in Santuko knife along with the Wusthof Classic 7in Santuko knife to compare them. I dont have any Wusthof dealers in my area that I could go to compare the two knives. I used both knives to prepare dinner so I could compare the two. Both knife blades are very high end. I was surprised at light both knives were compared to my old faberware santuko. Both knives glided through the foods I was cutting with ease. There was no resistance in the cutting. I found the handle of the Classic knife to be similar to my old knives but not as bulky. The Classic Ikon handle however fit my hand better. It didnt even feel like I had a knife in my hand because the handle fit so well, and again the knife was so much lighter. It was like using a feather to cut with. I decided to keep the Classic Ikon, even though its a little more expensive. I thought it was worth they upgrade. The Wusthof Classic line is still a superior choice, however I prefer the handle of the Ikon Much more. You cant go wrong with either one.

• Eric Reiss

  I am by no means a professional cook or chef, just a guy who enjoys cooking my own meals. For years I have fallen into a trap of buying cheap $30 knives. They get the job done but after 2 years of sharpening and use, a cheap knife simply will stop holding an edge, and become dangerous to use.I bought this knife to break this cycle. A better quality knife without having to repurchase over and over again. Its been over a month of use and I use it at least 4 days a week and it still cuts veggies and raw meats like the first day (at least to me) with no tearing. It's amazing how much time is saved in prep work compared to even a new cheap knife. It is true that sharper knives do make your food taste fresher. I would recommend this knife or even any knife of similar quality simply because I have become a believer that every home cook should have at least 1 quality knife for prep work.Also, Please don't believe the low ratings mean a bad product when they claim the knives chipped or became dull when cutting through bones or dropping them on the floor or counter. You shouldn't even abuse a cheap knife in this manner.

• AB

  This is the first expensive knife I have ever bought. Wow super sharp amazing feel in your hand. A true beauty!

• Steve Clodfelter

  Excellent knife, but it could have arrived sharper for my taste, and I would’ve liked a bit thicker handle for my biggish hands. Top notch knife overall.

• Charles Humphrey

  I love the ease of this knife. I can easily sliced a tomato super thin and chop butternut squash without any resistance.

• J. Dillinger

  I upgraded her cheap chef’s knife to this one and she really loves it. Got rid of several cheaper knives as she uses this for most of her cutting now. Haven’t had it long enough to really say how long it holds an edge, but so far she has used it 3-4 times a week for a month and we’re still good.

• sk1

  Love good knives and put off purchasing this one because I felt it would do what my knives do now. Mistake. This knife has better balance to slice through these hard root vegetables with ease. I find I’m more confident with slicing and dicing these hard vegetables and my prep time has reduced. I love any minute I can get back to my day!