Wusthof Classic IKON Hollow Edge Nakiri, One Size, Black, Stainless

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" Nakiri Knife is designed with a thinner blade than the traditional cleaver, at a 10° cutting edge, and features a long straight edge. The hollow edge is crafted with evenly spaced vertical indentations, which create small air pockets between the blade and the food
DURABLE – WÜSTHOF Cutlery is crafted to resist corrosion and dulling. This German made Kitchen Knife set Comes with a limited Lifetime Warranty
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

• RebekM.

  This is my second favorite kitchen knife; my first being the Wusthof Classic Ikon 8-Inch Cook's Knife. It has a nice, balanced weight and I love this particular knife handle shape. It's very comfortable for me. I've never been sure, with the Nakiri or Sudoku knives, what exactly the little indentations on the blades are supposed to provide. I thought they were to make food slide right off the knife after chopping instead of sticking to it. However, that's not the case with this one ..or my Sudoku. As I've stated though..it's still one of my favorite knives. It's very sharp, and sort of an amalgamation of a knife and a small cleaver.

• M

  Okay, I have to admit that this is my absolute favorite Wusthof knife so far, and THAT is saying something. I use this for almost every vegetable and fruit. I have a love-hate relationship with eggplants - they're delicious, and they are a pain in the butt. Peeling them is a piece of cake with this knife and even if they're a little on the "oops we need to cook this TONIGHT because it's starting to turn" side, the knife will cut paper thin slices with no problem. Eggplant lasagna noodles, anyone?It also cuts paper thin slices of tomato. Really almost any veggie is no match for it. I say almost because I am positive there are vegetables I have never eaten. I don't like trying to cut through a dodgy tomato that's on its last leg and the whole thing gets smooshed as you're gingerly trying to slice the stupid thing. Dodgy tomatoes are no match for my Nakiri. And neither are the superhero skin tomatoes that a knife wants to slip across the surface. Nope. Nakiri goes right through it with minimal pressure. I cannot live without this one!It's my favorite knife of the series so far because I use it so very much. It makes life a lot easier when prepping food!Edit 10/25/19:Still use this knife every day and it’s still my favorite! Had a few dodgy old zucchini hanging around the crisper drawer so I took one out and sliced a few paper thin pieces to take these pictures to show just how crazy this awesome Nakiri is! Even my potato peeler makes a thicker slice. Sliced the rest up and stir fried them with some garlic and oil. So good!

• J. Carney

  This is a great knife that I'm happy to have in my kitchen!This is the latest model and appears to be the same great quality as all of my Ikon knives.The knife is sharp and holds it's edge well. One important note, Wusthof's Asian knives have a different angle on the blade so make sure you have one of their Asian sharpeners for this knife, their traditional sharpeners won't produce as sharp a blade.The knife is light but extremely well balanced. These knives are meant to be used with more of a chopping action than a traditional rocking action, but are great for chopping vegetables, etc.The knife looks great as well and should provide a lifetime of use.I've never had a Wusthof that disappointed and this one is no exception. You'll be extremely happy!

• N. Schaefer

  5/17/21: The Wusthof Classic Ikon Nakiri knife I received is sharp, ergonomic, balanced, and beautiful. Per attached photo, the cutting edge length is only 6.25" or less, NOT the 7" currently in the description above. I would much prefer a 7" cutting edge length. Description above should be corrected to say this knife has a 6.25" cutting edge length. Even if one measures from where the bolster taper ends to the other end of the upper part of the blade, it is only 6.75" or less. Also, I would like the handle to have a bit wider circumference (see 2nd photo). Out of the package, blade could cut cherry tomatoes well, but after a couple weeks and the use of ceramic sharpening rod, those tomatoes are much more challenging to cut through, so I've gone back to a serrated knife for those.Amazon was shipper, but not the seller of my knife. Knife arrived with plastic around it, but no box. It did have a Wusthof cardboard sheath. It says, "Simply hold the blade at a 20 degree angle and draw down and across each side of the steel." Whereas, the description currently above says that knife has a "10° cutting edge." I think both of these are likely incorrect, because the description of the Wüsthof - 2 Stage Asian-Style Hand-Held Knife Sharpener says, "These two stages sharpen the edge to a 20° angle, or 10° per side." (A Nakiri is an Asian-Style knife.) I believe the knife has a 20° cutting edge/cutting angle, which implies one should hold each side of the knife at a 10° sharpening angle while drawing the blade across a sharpening rod or a whetstone. Please could writer of Amazon description and writer of the words on the sheath correct their text, if it is incorrect (as appears to be the case)? (I've been using Wedgek angle guides and a "Messermeister Ceramic Rod Knife Sharpener - 12-Inch" to help me achieve a 10° sharpening angle on each side.)

• Egonzo

  It matches the Ikon Classics I have, and is a great complement to the traditional chef's knives. It is sharp and cuts this slices with ease. Despite lacking serrations, it is great for tomatoes, where a chef's knife may work a bit when sharp, but isn't perfect. This knife gently eases through. Due to the thin angle, it will prove to be harder to care for (my family does not value knives and care for them like I do... and my knives occasionally get tortured in cruel ways!). I am fine with sharpening it, and am happy to be able to go up or down a slot in the block to pick the right knife. I could not part with a chef's knife due to its sheer utility, but having a razor thin Nakiri has been great. The thin slices I can produce are easy and fun! Get one, if you don't have one. My only challenge is keeping my wife from using it as a utility knife. So far, the blade is going strong with only sharpening steel needed, and not more intensive reshaping. Hoping that continues!

• LLMurphy

  I'm gradually replacing all my old knives with the Wusthof Classic Ikon versions. This is my first Nakiri. I had an old Santoku that I loved, and I was going to get one of those, but after watching the Wustof videos, I decided to go with the Nakiri instead. I like the rounded tip, which lets you do a rocking kind of cut. The Santoku didn't do well with that. This is my new go-to asian style knife. And this particular line of the Wusthof knives is amazing. So comfortable to hold and easy to use. Just try staying out of the emergency room (they're that sharp).

• Cavwa

  Excellent...surgical sharp out of the box...handle more rounded, and aesthetically pleasing, than classic, but curve places it nicely into your hand when you pinch the blade... I have very large hands and knife feels great. Awesome addition, beautiful performance for all tasks not needing the hacking power of a cleaver or thick chef's knife. Bit of a curve at end for rocker chopping, but it is at its finest with vertical slice and dice motion. Nice wide blade with scalloped sides, minimal sticking and great for scooping your bounty off cutting board.. I like the European blade angle as my sharpener and steel skills all geared towards bevel angle. Really happy with this knife.

• Keith Neuman

  After years of using shun, mercer, victorinox, henkels, and dalstrong, I decided to try the Ikon Classic series from Wustoff. I will never go back. For the way Ibhold a knife these knives just fit me. This was my 5th knife to my set. Great knives.

• Kris

  LOVE Wustof! Great product and very very sharp. Hopefully someday I will be able to buy more.

• Vickie Hammonds

  I love this knife. It's my go to knife.