WüsthofCook's Knife, 6", Black

Once again I have to edit a review with new information. I just received a new henckles professional four star wide cook's knife. In my review I make a lot of comments abut the 15 degree angle of sharpness vs. the 20 degree. Now I am forced to reveal that I can't tell the difference. The Henckle's feels just as sharp and easily passes the paper test. I guess I was comparing my new Wusthof to used 20 degree class knives, although they had been sharpened. I still like the Wusthof but the new Hencjke's is just as good and the handle is excellent. Froom the picture I assumed the handle was the old style flat handle but this one is much bigger, fatter, and fits my hand just as well. Like I concluded, the best way to buy a knife is to go somewhere like ----- where you can feel what;s best for you and then buy it on amazon.When the Asian knives came out with their 15 degrees of sharpness, I bought at least a dozen, mostly Shun and some Myobi. But now here comes Wusthof with 14 degrees of sharpness ( you can't tell the difference with a bigger handle an thicker blade (from the top). The result is a more comfortable heavier knife like I am use to using. I still love my shun knives but not quite as much as this. My all time favorite is the Shun Ken Onion chefs knives but shun and ken onion have apparently parted company. The ken onion knives are just called ken onion and are made by a different company. The handles are shorter, too short for me with my XL hands. They are just not as comfortable and not as heavy as the shun ken onion. You can still get them but I don't know for how long. For me these new Wusthof Ikon classic knives will do just fine. I don't understand the 2 star comment. The handle is solid and comfortable. Put next to a Shun they are just as sharp, heavier and feel more solid. I wish I had not spent so much on the Asian knives so I could afford a few more of these. I probably will buy a few anyway and I do like m shun knives, just not as much as these. Both are 5 star knives. You should probably check them out at a store before ordering online to see which you prefer. Of course there are manyother knives but for me the Shun is the best Asian knife and these are the best Euro/American style.

I have somewhat larger hands and this knife is perfectly balanced (I bought it because I love my 8" Classic Ikon chef's knife that I had to grind down due to serious blade damage - PSA dont drop your knives on concrete)The large, ergonomic handle fits in larger hands like a dream. The blade itself has nice geometry to it and feels great for slicing and chopping in a "rocking" motion. I work full time prepping food for a production company and use this for everything from chopping delicate herbs to cutting large blocks of cheese into small cubes.The factory edge is quite good and easy to maintain with diamond plated steel or ceramic honing rod.I am slightly biased because I bought this "used" from Amazon (actually it was just a damaged box, but the knife was literally brand new) so it was only 120 USD. However, I believe the value is there even at full price (220)

We haven’t had this knife very long, but I know quality when I see it and this knife is built for a lifetime and more. I don’t want a lot of knives, just a few go-to general purpose knives. This smaller Chefs Knife is exactly that. It’s not too large or too small, it’s easier to control than larger Chefs knifes and is a joy to use. It’s razor sharp, well constructed and easily cleaned because the fit and finish is impeccable. We will be getting rid of some junk knives we have accumulated. We ordered a 5” Ikon Boning Knife for the smaller tasks, such as cutting radishes or deboning chicken. These knives are razor sharp and because of the 14 degree edge we have a Wusthof hand held sharper on order as well. For the table, we have Cutco steak knives and a Carving set which are fine for that purpose, but for working and utility knives these Ikons are about the best money can buy. Scrap those junk knives! Get these!

I find I'm using this knife for cutting up zucchini and things like that when I don't want to use a larger chef's knife. It cuts easily. I really like that it doesn't have the full bolster too.

I'm gradually replacing all my old knives with the Classic Ikon line of Wusthof and am in love with these. I was going to go with the slightly cheaper Classic models, but other Amazon reviewers said the Ikon was worth the extra $20-$30 per knife. I'm glad I went with it. There's no flat bolster at the handle end to get in the way. They fit in your hand like they were made for it. They're also much easier to sharpen because the entire blade goes through the sharpener. My previous cook's knife was an 8" and was a little to big and heavy for my small hands. This 6" cook's knife is a perfect fit. It's a little tougher to use on large vegetables like squash, because of the reduced length, but it's worth it for the comfort factor. These things are razor sharp. The Wusthof.com site has some great instructional videos that have improved my knife skills, as well. I can't say enough great things about these knives. The only downside is that once you buy this one, it's kind of addictive and you start buying the other ones, too!

I purchased a Wusthof several years ago. The 7" Sankuto knife. And after the purchase I found what using a good knife was all about. The knife I had purchased was the Classic. But when I bought my 8" Chef's Knife I purchased the Ikon. It was a little more money. But a lot more quality. Why is that you ask? The steel in the Ikon is different then that of the Classic. I sharpen all my own knives. Wet stones in various grits to 6000. I have a Diamond hone as well as a Wustof 12" Steel. If you tune your blades before and after each use. Your trip to the dinner table will be a lot faster. A sharp knife make food preparation easy. Your knifes will last a lifetime. But keep an eye on them. If you have children. Sometimes the knife will go missing. ;-}. Enjoy your Wusthof. It was worth the wait.