The Wusthof Classic was the second knife that I used while working in a french restaurant. The first knife I worked with was Zwilling ”Traditional Chef’s Knife”. The Wusthof Ikon is the newer version from Wusthof, they have updated the handle design. But is the handle a real huge improvement? That is what you will find out in this article.
Wusthof ”Ikon” Classic
The ”Ikon” series from Wusthof is the newer series with updated handle design. Compared to the just ”Classic” version the only difference is the handle. The knife itself performs exactly the same. Don’t get confused with the full-bolster version which I don’t recommend. The Wusthof Ikon is a traditional chef’s knife in terms of knife profile. The knife itself is exactly what we expect from a western-style chef’s knife
Wusthof ”Ikon” Classic Balance point
The western-styled Chef’s knife is usually heavier than the Japanese ”fusion” and ”traditional” Gyuto versions. The primary recommended gripping style is the pinch grip. Since it is a western chef’s knife our primary cutting style is the ”rocking” motion. Therefore I want the knife to be back heavy to accommodate the rocking motion and the weight of the knife also helps with the cutting force. If you pinch grip the blade, cap or at the handle then the knife will be back heavy.
Wusthof Ikon Handle Design
The interesting part about the new Wusthof Ikon knife is the handle design. The handle design is an improvement only if you are actually using a handle pinch grip. If you are accustomed to the pinch grip at the blade then the Wusthof Classic is a better option over the ”Ikon” if you compare the price.
Wusthof Ikon Steeltype: X50CrMoV15
The premium series from Wusthof uses X50CrMoV15 steel. This steel type is a stainless steel type. The Rockwell is 58 this is a good hardness that won’t chip so you ideal for heavy-duty work.
If you have any questions or want to add your feedback/review leave your comment behind in the comment section below.
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