Wusthof Classic Ikon 8-Inch Hollow Ground Cooks Knife, Black

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The cooks knife is the workhorse knife in any kitchen. Designed for a the multiple tasks of chopping, dicing and mincing. The addition of the hollow ground edge allows to food to release from the blade easier. 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, wüsthof 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.


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Wusthof Classic Ikon 8-Inch Hollow Ground Cooks Knife, Black
Made in The Cutlery Capital of the World Solingen Germany
1 inches
12 inches
2 inches
Material Type
Material Type Set Element

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The handle on this knife is very comfortable. Very balanced weight gives a natural feeling when using. The blade on this knife is a dream to work with, holds an edge for a long period of time and sharpens easily with a few swipes on the steal. The “hollow ground” does make a little difference compared to regular knives, flick of the wrist the product falls off the knife with ease. The 8 inch sometimes doesn’t seem big enough but it is sufficient for what I use it on the line for. I use it as my work horse in my kitchen and has stood up with great results. It’s delicate enough to fine mince shallots and strong enough to slice through whole chickens. I would recommend this knife to someone that wants a medium weight balance knife that is multipurpose.
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I have an Ikon 9" slicer.  As far as German stainless knives go it sharpens easy, relatively little bur formation, and the grind is very good being thin behind the edge relative to other German knives.  Edge retention is nothing special, though a little better than the usual German stainless from Henkles, Victorinox, etc.
The handle is fine, but much heavier than would be ideal, a minor consideration here, less so for the larger chef knives.
Thw Wusthof 8 inch "Hollow Ground" Classic Ikon chef's knife has some good points and some bad points, as I see it.
First, a good point.  The bolster is limited to just forward of the handle and does not extend down the choil of the blade, which makes the Ikon much, MUCH easier to sharpen than the Wusthof Classic.  It also makes the knife just that much lighter, which can help when there is a great deal of repetitive stress on wrist, elbow, etc.
Neutral point: The Ikon, like the "Classic" has more "belly" than either the classic designed French chef's knives (see Thiers-Issard or K-Sabatier knives or many gyutos for comparison).  Some like the greater curvature.  I do not.
Negative point: the "hollow ground" feature of the knife (more accurately referred to as "kullens" or "Kullenschliff") has not really been shown to reduce food-to-knife-surface adhesion.  It is an additional cost and if not done right can result in weakening of the blade.  It does result in the need for thickening the blade, with the result that the blade will have a more pronounced "wedging" effect.
Negative point: the steel in the Wusthof Classic Ikon knives is shown on the blade as "X50CrMoV15".  This is also known as "Krupp 4116" steel.  It's usually considered as one of Europe's better mass market steels for knives, but even with Wusthof's heat treatment of the steel to about hRc 58, it's simply nowhere as good a steel as VG-10, let alone some of the best Japanese steels.  Kudos for being better than lower end German steels (such as are used in the Wusthof "Gourmet" line), but that's not saying much.
Length - an 8 inch blade is really a minimum.  Longer would be better.  And for an 8 inch blade, the weight and thickness are a bit more than I would choose.
Value - compared to a 240 mm Tojiro DP gyuto (currently $64.98 at Amazon.com), the $139.99 is just significantly overpriced.
Galley Swiller

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