Classic IKON 8-Inch Chef's Knife, Black

The knife is beautiful and sharp. My wife loved this gift for Christmas. She’s only told me about 50x that it’s an amazing knife. Now to add more Wüsthof knives to our collection.

If you can get a decent deal on this knife, it’s really the best partial bolster Western style chef knife. I think you can get for the money. It’s just a no-brainer. I like that. It’s only a partial bolster not a full bolster. The handle and the blade designer excellent, and just worked so well. You won’t regret it.

I love Wüsthof, particularly this knife. I actually bought the same knife 25 years ago and bought this as a Christmas gift for my niece's boyfriend. Needless to say, when he opened his gift, he was so excited and said the same thing I did, you can't beat German Steel, particularly Wüsthof German steel. I can do all the fine cutting with this knife that most can do with other smaller knives. The knife is well balanced both weight and weight distribution, defi Italy ease to use,perfect size, durable (again mine is still perfect after 25 years) and it stays sharp. I do recommend getting the Wüsthof sharpener for after you use it on onions or tomatoes since they can cause any blade to dull.

These are great knives and my live-in chef(aka spouse who loves to cook) appreciated these tremendously! It's a great pair to get into this level of quality knives gradually when full sets are in the four-figure range. Arrived FAST! Super sharp and great condition.

Outstanding knife! Have bought several. Recommend

I've had this knife for over a decade, and when my daughter had a wedding shower it was an easy decision to get one for her. She's started to really enjoy cooking and having a 'real' knife is one of the best investments you can make (don't forget to also get a honing steel and a whetstone). I like this over the Classic line because the bolster doesn't go all the way down to the blade, which makes sharpening easier. With the full bolster on the classic one, if you're not super careful not to hit the whetstone with the bolster you can damage the whetstone, and with the Ikon you don't have to worry about that. Other than that, this knife is as solid as they come. I've done everything with this knife, from micro-mincing garlic to rough chop watermelons to butchering chickens, this knife does it all with ease. Hone it every time you use it, sharpen it regularly, and you will have a cooking companion for life. I love the balance in my hand, better than the Classic ones. You should really go to a proper store and try them out yourself because there are real differences, but cannot go wrong. It's definitely pricy but it's worth every single penny.

A beautiful, well made, well polished - VERY sharp out of the box - knife. Literally, the only con I have to share is that the packing absolutely sucks. At least, in the Amazon delivery-ecosystem it does. The box this knife comes in IS NOT MADE to be shipped. Period. It's supposed to be hung on a wall rack in the culinary section of a nice store. Not stuffed in a box, on a truck, potentially getting dropped over and over again. The reason, there is a small, round, molded plastic piece at the tip of this knife to protect it from falls; but because the knife is so sharp, if the box lands the right way the knife will literally shear through the plastic piece and make contact with the ground. Which means you are VERY likely to recieve a knife with a damaged tip from dropping. At least that was the case with me. Twice. Both knives arrived with the exact issue I described, only the second one was luckily undamaged. So be sure to check the knife before you get to using it or throw the box away.

I've been using it 2 months and I love it. If you don't have a dedicated chef knife yet, get this one. It isn't brittle or easy to damage like a traditional Japanese knife, but doesn't have a higher sharpness ceiling. It's sharp out of the box don't get me wrong I love the thing. It is good for dicing onions and good for preparing watermelon with every in-between. Just make sure you don't slam it down on the cutting surface if you want to preserve the out of the box razor edge. There really isn't any down side to this one if you want a German chef knife.