Wusthof Classic Ikon Chef Knife Review - All Knives (2024)

The Wusthof Classic Ikon chef knife is a workhorse in the kitchen. By combining german advanced technology with traditional techniques Wusthof has achieved a perfectly balanced knife for even the most pretentious users. The extremely comfortable handle makes the knife feel as an extension of your hand being best for long term use. The exceptional sharpness and edge retention will impress you every time.

Wusthof Company Profile

Wusthof, also known Wusthof Trident is one of the most important knife makers in the world and it’s based in Solingen Germany. It is a family owned business for seven generations now since 1814. The company is owned by Harald Wusthof and Viola Wusthof at the moment and has around 350 employees that produce some of the best german knives distributed worldwide.

All knives made by Wusthof are precision forged except for the Emeril, Gourmet and Silverpoint line of knives. The forging process involves more than 40 steps while the stamped knives involve 14 steps. Also the german style knives are all sharpened at a 14 degree angle on each side while the Japanese style knives are sharpened at a 10 degree angle.

The Wusthof product lines include: the Classic, the Classic Ikon, the Classic Ikon Creme, Culinar, Gourmet, Grand Prix II, Ikon, Pro, Pro Colour, Silverpoint and XLine.

Wusthof Classic Ikon Chef Knife Design

If you look closely the Classic Ikon resembles the blade’s shape of the Classic but that is about it. The knife’s handle and bolster are the first to catch your eye. The bolster does not extend to the edge of the blade like the classic german knives This makes it easy for it to sharpened from the tip to the end. Plus, the bolster extends softly into the blade with no straight edges.making it very easy to clean.

Also the “V” shaped handle is a bit curved downward at the back and has no straight edges. It is perfectly polished and fitted with three strong rivets. This is probably the most comfortable and best looking knife handles of german knives on the market today. It is created with german precision and care with constant inspections and regular cleaning of the product through its production stage. The knife looks just stunning.

Wusthof knows not all of their clients are the same or have the same experience in the kitchen. Thus, the Classic Ikon comes in four different blade lengths, 6 inch, 8 inch, 9 inch and 10 inch. We strongly recommend the 6 and 8 inch knives for beginners and the bigger sizes as the 9 and 10 inch for professional users that are used to handle a chef knife constantly and need to do extensive work. The total knife lengths are 11, 13.5, 14, 15.5 inches and the weights of the knives are 6.2, 9.5, 9.4, 10.5 ounces which make them pretty light when compared to other german knives.

Wusthof Classic Ikon Chef Knife Blade

Almost all Wusthof knives are forged knives with the exception of a few lover priced stamped blades. In the production process it takes over 40 steps in creating a Wusthof forged knife from scratch. Every knife produced in the advanced factory in Solingen, Germany starts with a specially designed high carbon stainless steel produced exclusively for Wusthof.

This special steel is composed from a mixture of chromium, molybdenum and vanadium basically called X50 Cr MoV 15. But what does X50 Cr MoV 15 stand for? It is actually very simple just sounds complicated. So, “X” represents the basic high quality steel used in the production of the blades. The number “50” represents the 0.5 carbon concentration which gives the steel hardness. “Cr” represents chromium at a concentration of 15% which ensures stain free blades. “Mo” stands for molybdenum which hardens the blade and gives it corrosion free properties. And, “V” stands for vanadium which again enhances the durability and hardness of the blade. This type of steel is produced exclusively for Wusthof knives.

The knife production starts in the design offices where new knives are being designed by some of the best engineers. Than steel sheets are being heated up to 1100 degree celsius (2000 degree Fahrenheit) and precision forged. The knife is then cut into shape while every step is being monitored. The next step is tapering of the steel to improve hardness. Thus the blade is heated up at 1000 degrees celsius (1850 degrees fahrenheit) in a special tampering oven. The knife is the cooled instantly and becomes hard but still brittle. So the blade gets heated up again in another oven at 200 degrees celsius in order to achieve a 58 rockwell scale hardness while still being flexible. Then the knife is tapered ground.

Every process is automated by robots which transport and and grind the blade to a perfect edge. All blades are constantly cleaned in a ultrasonic unit in the production process. Then the scales for the handles are mounted and filled with strong rivets. Bolster handle and tang are finished automatically. A consistent and exceptional german quality. Skilled personnel then check knife after knife manually. The sharpening of the knife is done manually by skilled labourers and machines using the Wusthof patented PEtec technology (Precision Edge Technology). First the knife’s edge is being sharpened on a stone and verified by using lasers. Then the final edge is applied manually. The knife is cleaned and tested again plus another quality control and the application of the Wusthof logo before they are being packaged.

Wusthof Classic Ikon Chef Knife Bolster

When it comes down to the bolster the first thing you can see is that the Classic Ikon, exactly like the Ikon, doesn’t have a bolster that extends all the way to the edge. This fact makes it possible for the blade’s edge to be sharpened all the way from the tip the back of the blade. Many chefs prefer this as you can use the entire blade’s edge in your cooking endeavors. The role of the bolster is to keep your fingers safe and to make the knife perfectly balanced. And Wusthof has achieved this. The Wusthof Classic Ikon chef knife 8 inch is well balanced but from our point of view the 10 inch chef knife is even better. Because of the blades size ratio to the bolster the point of balance is much better centered. Also, all bolsters are polished by robotic arms to a great finish.

Wusthof Classic Ikon Chef Knife Handle

When compared to the Wusthof Classic the Ikon Classic line has a redesigned “V” shaped handle which is smoothened automatically in the Solingen factory. The handle is a exact copy of the Wusthof Ikon line of products but uses a black resin handle instead of a blackwood handle. The blackwood handle is a great addition to the knife but if it gets scratched and water gets in it might damage it over time. But the resin handle that the Wusthof Classic Ikon chef knife is even better because even if it gets scratched water does not influence it.

The design of the handle is most comfortable as it takes the shape of your hand making it comfortable for extensive use. It is perfectly polished making it feel like an extension of your hand. Also, the handle is very sturdy and it is held into place by three strong rivets that will make it hold together for a lifetime. The knife also has a full tang which means that the blade extends through the handle all the way to the end. Because of it you will feel more control over your knife and there is less chance of breakage. Plus all handles are precision polished and quality inspected so you would not get scratches on your hand or hurt yourself in any way.

Wusthof Classic Ikon Chef Knife Price

This is not the cheapest knife you will ever buy but you probably did expect that. Taking into consideration the advanced technology and effort which went into creating this exceptional piece, the price reflects the knife’s quality. At the same time this is not the most expensive piece either, at around $169 you will get a knife that will last you a lifetime. Also, never pick a chef knife just because it is cheap. The cook’s knife is one of the tools you will use most in the kitchen thus try to pick a high quality knife to avoid further disappointment.

Maintaining and Storage of your Wusthof Knife

When buying a more expensive knife like the Classic Ikon you should be aware of how to maintain and store your knife properly so you will be able to enjoy it for many years to come. You should wash and carefully dry your knife after every use. Even though Wusthof declares their product is dishwasher safe we personally recommend you do the cleaning by hand to avoid loss of sharpness.

Another important factor in maintaining your knife is sharpening and honing. Sharpening is the process in which you remove a layer of steel in order to create a new edge. While honing is the process in which you use a honing rod or steel to straighten up the existing edge and take care of small nicks. A good quality steel used in a knife, like Wusthof’s X50 Cr MoV with a 58 degree on the rockwell scale, will only need sharpening once or twice a year. But honing on the other hand should be done at least twice a week depending how much you use your knife. Professional chefs that use their knives extensively hone them every day.

When it comes to storage, it is not advised you keep your chef knife thrown together in a shelf with other cooking utensils. Ast they move around when you pull and push the shelf the knife’s blade and handle will rub against whatever else you might have stored in there and damages ca appear. Blades edge can nick or your handle can scratch. In this case you should try to use one of the three recommendations by Wusthof. Use a knife block, magnetic holder or Special Cases and Space-Saving Rolls.

A knife block is something that most people are used to. Generally a block of wood that houses your blades. It is a good way to store your wusthof knives because it allows you to take and put back easily and can be stored anywhere from your kitchen table to the counter. But there are some disadvantages. By only buying a chef knife you will probably not receive a knife block for that specific knife. In this case the knife might not fit or might be shaky inside. So be careful and read the specifications before you buy. Also be careful you do not let any moisture get inside your block or it might affect your knife in time.

Another way of storing are magnetic knife holders. These knife holders have recently become more and more popular. This because of the ease of use. After being mounted on the wall the magnets do all the job. You just have to pull it off the stick it back on. A disadvantage of this type of storing might be if you have children or pets that might try to play with the equipment and serious injury might occur.

One of our favorite way of storing and best way for transport are Special Cases and Space-Saving Rolls. These methods of storing are prefered for many professional chefs. By using one of these methods you ensure your knives stay clean and safe and you can easily transport them anywhere. But rolling and unrolling the pack every time you use a knife can be a burden at one point.

If you like the Wusthof Classic Ikon chef knife, know that this product is also featured in our best chef knife and best professional chef knife review where you can find many more top of the line knives. Or check out the entire Wusthof knives lineto get a complete view of all Wusthof knives