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The  Hollow Edge Carving Knife has a longer and narrower blade than a Chef's Knife. This allows for the knife to cleanly cut through meats. The pointed tip is designed to help guide meat away from the bone. The hollow edge is crafted with evenly spaced vertical indentations, which create small air pockets between the blade and the food. These small air pockets gently push food off the blade and reduce friction and drag. This knife allows cooks to effortlessly prep a wide array of fresh produce, including starchy vegetables like potatoes, which tend to stick to a knife’s blade. 

Classic Ikon 8" Hollow Edge Carving Knife

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 The Hollow Edge Carving Knife has a longer and narrower blade than a Chef's Knife. This allows for the knife to cleanly cut through meats. The pointed tip is designed to help guide meat away from the bone. The hollow edge is crafted with evenly spaced vertical indentations, which create small air pockets between the blade and the food. These small air pockets gently push food off the blade and reduce friction and drag. This knife allows cooks to effortlessly prep a wide array of fresh produce, including starchy vegetables like potatoes, which tend to stick to a knife’s blade. 

Classic Ikon 9" Hollow Edge Carving Knife

 Classic Ikon knives feature a distinctive, double bolster design for professional-style heft, exceptional balance, and beauty. The handle is made of a highly durable synthetic material – Polyoxymethylene (POM) – which has a tighter molecular structure to resist fading and discoloration. The elegant shape of the handle is designed for a comfortable grip. The two-piece set includes a 3" Flat Cut Paring Knife and a 5" Hollow Edge Santoku. 

Classic Ikon 2-Piece Mini Asian Knife Set

  Forged from one piece of specially tempered high carbon steel to ensure outstanding strength.   Long-lasting, extreme sharpness, thanks to WÜSTHOF’s Precision Edge Technology. This set includes 4 WÜSTHOF Classic Ikon 4 1/2" Steak Knives.  

Classic Ikon 4-Piece Steak Knife Set

 The Classic Ikon 3-piece knife set includes a WÜSTHOF Classic Ikon 3 ½” Paring Knife,  WÜSTHOF Classic Ikon  8” Bread Knife, and  WÜSTHOF Classic Ikon  8” Chef’s Knife. 

Classic Ikon 3-Piece Knife Set

 While boning knives and cleavers are more suitable for coarser tasks, the flexible blade of the Fillet Knife was designed for wafer-thin filleting. Precision cutting of meat, loosening the fish fillet from the skin, or peeling fruit – these are the Fish Fillet Knife's special talents. 

Classic Ikon 7" Fillet Knife

 A paring knife is the second most important knife to have in the kitchen. The flat cut paring knife's small narrow blade is easy to handle, making it the perfect knife to trim, slice, and peel small produce such as garlic cloves and herbs. The flat edge provides more contact with the cutting board and precise control. 

Classic Ikon 3" Flat Cut Paring Knife

 Ideal for cutting clean slices through as many different ingredients as possible: for large fruits and vegetables, meat or a smooth cut through cakes, pies and breads, the outwardly-curved, serrated edge of the Super Slicer blade allows for very fine cuts and prevents the foodstuffs from tearing or crumbling. 

Classic Ikon 10" Super Slicer

 The Japanese vegetable knife: extremely versatile and suitable for tasks such as cutting, dicing or chopping. Its shape is reminiscent of a cleaver but should not be confused with it as a Nakiri is not suitable for rough tasks (such as splitting bones). The very sharp and finely ground blade is more designed to prep vegetables, herbs and fruit very quickly and finely. The dimpled edge of the knife (slight depressions in the blade that allow small pockets of air to form) prevents ingredients from sticking. 

Classic Ikon 7" Hollow Edge Nakiri

 Particularly useful for peeling and cleaning rounded vegetables and fruit: this small, handy Peeling Knife - also known as a Turning or Tourne Knife - with its short, bird's beak-shaped curved blade, makes it easy to peel produce such as potatoes or apples quickly, preserving the valuable vitamins found directly under the skin. The plain edge of the Peeler / Tourne Knife enables very precise cuts, making it the ideal helper for hollowing out and decorating fruit and vegetables. 

Classic Ikon 2 3/4" Peeling Knife

 WÜSTHOF's extra-sharp blade with a plain edge: this knife not only does a good beef steak justice, but also cuts all other types of meat without tearing the fibers. It should therefore always be on the table when meat is on the menu. 

Classic Ikon 4 1/2" Steak Knife

 The perfect companion for preparing your packed lunch or at brunch: thanks to its fine serrated edge, this utility knife not only cuts cleanly through rolls without tearing, but it is also suitable for vegetables (such as firm tomatoes), fruit, or dry sausage. This makes it an integral part of sandwich preparation and of the brunch table setting, ideally found alongside our Cheese Knife. 

Classic Ikon 5" Serrated Utility Knife

 Removing bones and skinning meat in a professional way: thanks to the sturdy workmanship and the easily  maneuverable , extremely sharp blade with a pointed tip, the WÜSTHOF Classic Ikon 5" Boning Knife is ideal for removing bones or for skinning meat and poultry. Tendons and fat can also be removed easily, so it is your ideal companion when it comes to preparing meat. 

Classic Ikon 5" Boning Knife

 What a Chef's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat. The sharp blade of a Santoku allows anything from regular to wafer-thin cuts - it is therefore now indispensable in kitchens all around the world. 

Classic Ikon 7" Hollow Edge Santoku

Classic Ikon 5" Hollow Edge Santoku

 WÜSTHOF's precise, double-serrated edge makes a clear difference with this bread knife: in contrast with a single-serrated edge, this knife has serrations within the serrations, meaning that it remains sharp for longer, requires less pressure and is suitable for very precise, smooth cuts. Bread with a hard crust is not crushed when sliced with this double-serrated blade, while bread with a soft crust is also sliced cleanly, without any tearing of the delicate surface. 

Classic Ikon 9" Double-Serrated Bread Knife

 A classic amongst the range of knives that belong in every kitchen: as well as bread, this knife is suitable for use on hard-skinned vegetables and fruit, as well as for roasts, especially those with crackling. The concave (inwardly curved), serrated edge of the knife works like the teeth of a saw, but is much finer, so no pressure is required to cut any sort of bread and even a hard crust will allow a clean cut. 

Classic Ikon 8" Bread Knife

 The utility knife is smaller than a chef's knife but larger than a paring knife, making it the perfect knife for a magnitude of tasks. A utility knife is much like a versatile paring knife and is perfect for mincing shallots, onions, and herbs as well as cutting vegetables or small meats. 

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