W¼sthof 4596/20 Classic Ikon Cook'S Knife, 8", 2 Lb, 8 Inch, Black

Bought this as a gift for my wife cause our other knives are usable but kinda crap. Perfect gift. Something she uses every day and is subtly appreciated every time she picks it up. She would have seen it as a frivolous purchase and wouldn’t have bought it for herself, but now that she has it she appreciates it greatly. My go-to knife in the kitchen as well. Also, it’s sharp but quite durable. Won’t be quite as sharp as some of the Japanese knives, but I don’t worry about it chipping either. Great workhorse for someone new to nicer knives.

Ottimo prodotto come ci si aspetterebbe da Wusthof. Ottima qualità dei materiali e finiture del coltello. Manico molto ergonomico e ben smussato, non da fastidio nell'utilizzo, ottima affilatura. Arrivato nella sua scatola originale completo di anellino proteggi punta.

I wanted to build a collection of professional knives. My choice was between Sabatier K (the only Sabatier brand still being manufactured by one of the two original Sabatier families) and Wusthof. I finally decided on Wusthof, I also decided to go for the Classic Ikon range. Not being able to afford to buy a set in one go, I am building my own set by buying individual knives as and when. Although this probably works out slightly more expensive its better in that you don't end up with knives you don't use.The first thing I noticed was the weight of this knife. Some reviewers on YouTube have said this knife is heavy for a European knife so I was expecting it to be heavy. In fact this knife is lighter than the 20 cm cooks knife I was using. In my opinion it is a perfect weight for a knife of this size, it is also perfectly balanced. I went for the Classic Ikon over the Classic because of the handle shape, it fits perfectly in the hand and it is comfortable to hold. Note the only difference between the Classic and Classic Ikon is the handle, the blades are exactly the same so if you prefer the more traditional handle, you may want to look at the Classic range as they are cheaper.The build quality is excellent with the handle being perfectly flush with the tang. These knives are said to be dishwasher safe but I would hand wash only, hand washing is actually advised on the box. I have read reviews were people who wash them in a dishwasher say over time the handles have cracked. When I worked in professional kitchens in the 70s we used to wipe the blade with soapy water and then dry them with a cloth, we had to as they had carbon blades which can discolour from the juices from the food you're cutting and will rust in no time if left wet or even damp. This is a habit that has stuck with me throughout the years and is what I always do with all my knives even though they are stainless steel.As for sharpness, this knife is extremely sharp out of the box. I have not owned it long enough to say how well it holds its edge but used properly on a wooden or plastic chopping board I am expecting it to last well. Using a knife on a glass or granite worktop protector, or directly on the worktop itself will blunt any knife in no time regardless of price or quality. People say about stroking knives on a steel every time you use it to keep an edge on it. In fact you only need to do this on a quality knife every hour to hour and a half of total use, so unless you are in the kitchen all day using your knives, using a steel once every week or even two is sufficient.Wusthof claim all their kitchen knives are ground to 14° each side which is unusual for European knives, which are typically ground between 15° - 20°. This may explain their sharpness but it also means if you are not able to sharpen knives on a stone and you rely on the pull through style sharpener, you may want to invest in a Wusthof sharpener as these will be set for 14°. The sharpener you may already own may actually take the edge off rather then put a new edge on.All in all this is a quality knife (at a price) and if looked after it should give a lifetime of use. If you want to work in your kitchen at home in the knowledge you are using knives good enough for chefs such as Gordon Ramsay and Jamie Oliver this is the knife to go for. Gordon Ramsay uses Classic Ikon, Jamie Oliver uses both Classic and Classic Ikon.

Best knife ever !! razor sharp out of the packing and really really good balance with weighted handle.A top quality product, can say enough about this knife, if your serious in the kitchen then look no further !!JUST KEEP THE FINGERS AWAY FROM THE BLADE - You been warned !

Aficionados o profesionales, este cuchillo es una gran inversión. Nada como un cuchillo de chef con un buen filo, balance perfecto y calidad en sus materiales. El movimiento de cortar se hace fluido y cuando se requiere tiene un peso adecuado para poder cortar cosas mas duras (cartilagos y huesos pequeños / medianos). Por lo demás 20cms es un tamaño más que adecuado para un cuchillo de chef en casa.De fabrica el filo es perfecto y para mantenerlo asi por supuesto necesita los cuidados de rigor, usar la chiara para mantener el filo lo más posible. Y de tanto en tanto (en mi caso cada 2-3 meses) un buen afilado con piedra /- pulido (piedra de 800 filo /3000 pulido). En fin hacer la prueba de cortar papel para determinar el filo.... debiera cortarse perfecto si rasgar.El precio, como los buenos cuchillos de gama alta, asusta. Pero esta es precisamente la herramienta que más uso y más satisfacción te dará en la cocina. Cinco estrellas, sin dudarlo.Si nunca te has atrevido a gastar más por un buen cuchillo, esta es una buenisima opción (ojo, no me pagan por decir esto, es sólo que me ha dejado muy contento)