Chef's Knife

It's Wüsthof. You can't really get better than this for the price! Insanely sharp and hold its edge well. Easy to sharpen (diamond stones or wetstones, DO NOT USE an ordinary kitchen knife sharpener or you will ruin the knife!!). Well balanced with a modern style handle; only part-bolster so it can be sharpened along its entire edge without getting mis-shapen. The entire Classic Ikon range is highly recommended.

In all honesty this is the first quality knife I have owned, having been using cheaper stamped construction ones from knife block sets previously. The difference is staggering. From the first moment you hold it you can feel the difference in quality. The handle is exceptionally comfortable in my hand, however I would say not so much when using a pinch grip. This is a knife on the heavy side, but the balance feels good when in use. It is very sharp out of the box, but I would expect that. In appearance it is very elegant, especially with the cream handle. Bear in mind though that the wusthof do recommend that this finish is kept out of UV light - presumably there are yellowing issues reported. After light use it is retaining its edge, time will tell, but I'm not so daft that I expect it not to require proper care. I invested in a steel and the wusthof pull through sharpener as the angle of the edge on these knives is 14 degrees, which is not typical. If results are not good with that I will have to learn how to use whetstones. I paid a significant amount less for this knife than it is listed for on the manufacturers website. This is sold here via a third party. Some other reviews from this reseller have reported poor packaging, but mine came sealed in the correct box. What the economics of this is I don't know, but I suppose it is possible these are returns or seconds. I can't detect any issues with the item though and saved £65. Other reviews indicate that wusthof will honour the warranty. Those comparing this to a Japanese blade are right. Those are known to be sharper at the same price and will hold an edge for longer. They are however more brittle and prone to chipping and breakage. In comparison the steel used here is softer but tougher and probably better suited to non enthusiast use, hence my choice.

It's not just about strength and how much you can comfortably handle, as many seem to talk about, when it comes to choosing a blade length imo: I can & do use this fine, but I think 10" is a pretty comical blade length for, say, chopping an onion. It's not that it doesn't work, it's just ridiculously excessive, and means you need more space around you. I like this for bigger vegetables like squashes and cabbages, but get much more mileage out of my 8" Wusthof. The Ikon grip has a more 'ergonomic' *appeareance*, but I don't think I actually prefer it to hold: it seems to encourage poor (hand wrapped around handle, off the blade) grip. It does have an almost flat butt though, which I like for bashing things open, like cardamom, nutmeg, garlic, etc.

You literally cannot go wrong. Not for small hands though. Medium or large hands and it fits perfect

Great knife , i didn't sharpened it yet still cuts like the 1st day.

Smaller chefs knife which is ideal and extremely sharp. Comfortable to use, well balanced. Best knife I’ve ever had, would highly recommend.

I like wustof knife because this knife is very well

I like this knife, it cuts things and has a good feel to it. Sadly, the bolster issue other reviewers have seen, is also an issue with my knife. For that price, I expect the knife to be perfect. It's making me question if the rest of the manufacturing quality is similarly bad.

I ordered a used marketplace knife for $135. The knife came in perfect condition, no scratches or any sign of being used, just no box. This does not matter to anyone buying brand new though. This is a fantastic knife. High quality german knife, perfect fit and finish, good edge geometry, sharp OOTB, beautiful handle. Now as far as will you like this knife. This is not a light knife by any means, it is a western style german steel knife that is quite handle heavy and not designed for a pinch grip (although absolutely can be used comfortably if you desire). Balanced about half an inch behind the bolster with a blade shape that is designed for rock chopping and boy does it do a great job at what it is designed to do. I chose the classic ikon even though I already own a 9.5" Classic from wusthof because of the half bolster design which allows me to sharpen the entirety of the blade, the super pretty handle, the handle ergonomics, and the slightly shorter blade length at 8" which is what I was looking for (my daily driver is a 240mm Japanese chefs knife, the wusthof is my tougher, secondary knife at work). This would be a fantastic knife for anyone from professional to home cook. You can absolutely argue the price point and my review is also biased because of the price I got mine for. I would not have paid full price for this knife and I do believe there are options that are cheaper that offer the same quality and performance. BUT, if you don't mind spending a few extra bucks to know that you are getting a quality, tried and tested brand name knife then go for it, I just couldn't justify the full price myself, especially since I generally always use Japanese knives.

I’m chef and this is best knife ever

Sharp as heck, solid feel, good balance, hard steel (I've banged it a couple time - no notches), and quite nicely designed. You will be pleased with this chef's knife.

I tested it, and it separated my chopping board into two immediately.

We have several Wusthof knives from their Classis Ikon series and couldn't be happier with them. Yes, they are a bit on the expensive side, but when you buy Wusthof knives, you are buying them for life. If taken care of they will last for many, many years. Well balanced, easy to maintain and takes an edge very well.