Name: Wusthof Classic Ikon Santoku Hollow Edge 7"
Brand: Wusthof
SKU: 62cd115e8132e1d9fca3b77a
Rating: 4.0 (61 reviews)

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The Classic Ikon hollow-ground santoku combines the benefits of a cooks knife and a vegitable cleaver. It is a fine knife for chopping, slicing and dicing. The kullened edge allows foods to realease easier from the blade and also enables you to cut with less friction. The Wusthof Classic Ikon is a culmination of all the best features of each of the Wusthof knife lines. The combined riveted handle design is combined with a contoured shape to add comfort and control. The Classic Ikon adds a rear bolster that acts as a counter balance when using the knife. This second bolster adds significant blade control. Classic Ikon has a unique forward bolster as well. The forward partial bolster is designed so you can sharpen the complete length of the blade. This bolster is also curvered inwards to allow your fingers greater control while holding the knife by the blade. Located in The Cutlery Capital of the World, Solingen Germany, the Wusthof factory history goes back as far as 1814 when the company was listed with the Duchy of Berg. To this day, the company remains family owned. Throughout it’s history, Wusthof has focused almost solely on the manufacturing of forged knives for the professional chef and home cooking enthusiast. Wusthof uses a special blend of German steel through out the whole length of the knife. The ingredients of this steel are proudly etched on each blade. Wusthof not only uses the best materials to make a fine knife, but it is also crucial that each blade is precisely tempered. This tempering allows the knife to hold its edge for an extremely long time, yet still be able to be maintained in your home kitchen with out the need to be sent away for maintenance. Our unique compound angle is not seen in many knives. This angle tapers from the spine of the knife to the edge to allow for a sturdy, yet extremely sharp edge while it also tapers from the bolster to the tip to give the knife strength as well as flexibility.. Wusthof Classic Ikon 7-Inch Santoku, Hollow Edge, Black. The handle is made of a highly durable synthetic material – polyoxymethylene (POM) – which has a tighter molecular structure to resist fading and discoloration.

TechGearLab

Wustof has long been known in the culinary world for its quality German steel. While most might think of them as a maker of traditional European blades, the Classic Ikon is their take on a Japanese-style Santoku knife. The first thing you notice when picking up the knife is the satisfying hand feel. With a pleasing weight and a long tapered handle, this was one of our favorite knives to simply hold. The handle gives users excellent control, and combined with the straight thin blade, took to delicate tasks such as slicing and julienning with ease.  
Although the handle is on par, the length of the blade isn't. The shorter design makes it difficult to fully slice through larger vegetables, like butternut squash and cabbage. However, what it lacks in short stature, it makes up for in high performance in all the other metrics. For this reason, the Classic Ikon is our favorite Santoku knife.

Wustof has long been known in the culinary world for its quality German steel. While most might think of them as a maker of traditional European blades, the Classic Ikon Santoku 7" is their take on a Japanese-style Santoku knife. The first thing you notice when picking up the knife is the satisfying hand feel. With a pleasing weight and a long tapered handle, this was one of our favorite knives to simply hold. The handle gives users excellent control, and combined with the straight thin blade, took to delicate tasks such as slicing and julienning with ease.  
Although the handle is on par, the length of the blade isn't. The shorter design makes it difficult to fully slice through larger vegetables, like butternut squash and cabbage. However, what it lacks in short stature, it makes up for in high performance in all the other metrics. For this reason, the Classic Ikon Santoku is our favorite Santoku knife.

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 At home I don’t think I would pay the difference again but if I worked in a kitchen where constantly using a knife could create issues, I would hands down want this one for the difference in comfort for a task that large. For home use though…I’m not convinced it is worth the price point. It won’t give a clean cut on a tomato. It squishes a bit and then cuts through the mush

 I do love the weight balance and feel in the hand as well as a product with a well known name. I have wondered if it’s defective at times due to the cheaper one working so much better for me. At home I don’t think I would pay the difference again but if I worked in a kitchen where constantly using a knife could create issues, I would hands down want this one for the difference in comfort for a task that large. For home use though…I’m not convinced it is worth the price point

 The cheaper one was heavier and sharper and would make very clean cuts through tomatoes with no effort. I’m Honestly going back to it, but for a professional chef who is in the kitchen all day this knife will be much easier on your hands and wrist.

 It won’t give a clean cut on a tomato. It squishes a bit and then cuts through the mush. The cheaper one was heavier and sharper and would make very clean cuts through tomatoes with no effort. I’m Honestly going back to it, but for a professional chef who is in the kitchen all day this knife will be much easier on your hands and wrist

Cheaper one was better for home use

Beautiful knife and good balance but metal too soft

Picture no longer depicts what you actually get

Perfect Seller

Mysterious marks. . .

 Just be careful when buying these knives that you are getting what you think you’re getting.

Carefully look for blade size

I got The Wusthof Classic Ikon Santoku 5" knife after researching about the different tiers of models and their craftmanship. The Classic Ikon line I would consider Wusthof's middle-of-the pack line of knives. Before I did my research, I have already purchased a set of Gourmet line knives (entry level). Let me tell you, The quality between the two lines is like night and day

..but I digress. I am an amateur when it comes to cutlery and cooking, but when friends and family come over and help prepare the meal, I always get the "woah!" expression when they use this knife

but I digress. I am an amateur when it comes to cutlery and cooking, but when friends and family come over and help prepare the meal, I always get the "woah!" expression when they use this knife. It also helps that I have my set on a magnetic rack on the wall to showcase them. My sister was so impressed that I instantly knew what to get her for Christmas

 Keep in mind that when you do need to sharpen this knife, to do it with an Asian knife sharpener. It has a sharper angle than other knives like the Chef's knife. I believe it's 15 degrees for Asian knives like the santoku versus 20 degrees on the others like the Chef's. From an amateur's perspective, this is the best knife I have ever used (except for the all-mighty butter knife!)

Sharp, Balanced knife

 Wasn't expecting this to happen so quickly, but I use it several times per day. I'm planning on adding the regular Hollow Edge Ikon Classic 6" Chef Knife & 3.5" Paring knife to my growing Wusthof collection (Merry Christmas to me!)and eventually phasing out my tired Henckels for the new Hollow Edge tech. All in all, I'm converting

This is my first Wusthof purchase. I currently own a Henckels knife set and wanted to add the 7" Santoku Chef knife to my collection for a new twist. The Wusthof Ikon Classic Santoku has an incredibly sharp edge, cutting through soft tomatoes with little effort was a joy. I nicked and cut myself without even knowing because the blade was so sharp

Exceptional knife but...

 It may be that time will tell the difference between the two in how they hold up over the next couple of years. I'd hate to think we're all paying 10 times what we have to for knife quality based on manufactured 'reality.'

 It's difficult to tell the difference in sharpness between the two though I'd give the edge to the Wusthof. The Farberware has a plastic handle instead of African Rosewood but you can't tell the difference in your hand. It may be that time will tell the difference between the two in how they hold up over the next couple of years. I'd hate to think we're all paying 10 times what we have to for knife quality based on manufactured 'reality

Sharp knife

Used to work in restaurants cooking, then moved on to actually get paid. Missed having a good chef knife and just settled with a semi dull knife. Watching Gordon Ramsay chopping veggies, I was annoyed I couldn’t rock on like he was, anymore. So I looked at the knife he was using and it was this one

 Take care of your tools. I handwash mine after each use and quick hand dry and back in knife magnet. Zero rust and still incredibly sharp after 3 months of use. Also, don’t drag blade along cutting board to move your food

.. don’t leave a quality knife wet and don’t toss it in dishwasher for God’s sake. Takes me 20 seconds to handwash and dry

Love love love this knife.

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Wusthof Classic Ikon Santoku Hollow Edge 7"

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