Wusthof Classic Ikon 8" Chef Knife Mini Review

High quality German workhorse that requires low maintenance and promotes a comfortable on bolster grip. Daily steeling and weekly stropping results in rock chopping through tomatoes with ease for about 3 weeks between full sharpenings in home use.
Weight: 271grams
Blade: 8"
Spine above Heel: 3mm
Blade Height at Heel: 46mm
Steel: X50CrMoV @ 58HRc
Balance: Rivet nearest the bolster
Edge Geometry: 0.013" BTE @ 19dps from factory (0.014" BTE @ 17dps as shown)
Nonaffiliated link: www.knifemerch...

[@kellymckenzie4865]

Really good job. Everything I needed to know, nothing else, short and sweet

[@EngineersPerspective701]

Appreciate the comment!

[@TheOrderOfTheDragon]

Great review - thank you Sir

[@EngineersPerspective701]

Glad you liked it. Thanks man

[@BChienPanda]

Did you notice that vegetables tend to stick rather firmly to the blade during slicing? Or is it just mine that does this? Very noticeable when slicing zucchini/squash/potatoes…

[@EngineersPerspective701]

That definitely do. Any knife that is ground flat and smooth from the skin down to the edge will have that issue. Many Japanese knives start their grind about halfway down the blade and it helps a lot. Also some have dimples or are ground convex and that makes a huge difference

[@hieptranduc3961]

Hey man, thank you so much for the review. I just don’t know whether to buy this version or the older version. I saw online one is made with carbon and the other made with stainless steel. Any thought from you would be much appreciated. Thank you ☺️

[@EngineersPerspective701]

Sincerely appreciate the comment! All current Wusthofs are going to come with the same stainless steel, heat treated the same. So if that’s what you’re looking for I’d say pull the trigger! There are some special editions and very old knives that may not be stainless but I’m not privy to that market. No issues with carbon steel but I’ve only used higher end stuff so I can’t speak to experience you’d have with an old carbon Wusthof or Sabatier

[@Chihuahuauno1]

NEITHER, but a Japanese knife...you won't regret it... . .

[@zac88anderson]

Crazy this knife has the same steel as mercer. Maybe I don't know what I'm talking about but once it's on you to sharpen it they're both the same knife.

[@EngineersPerspective701]

Same steel yes but slightly different quality of he’s treatment. I 100% notice better performance out of Wusthof even over Zwilling. How much better though? Honestly not what the ratio of prices would suggest but it’s there. Major differences in design and feel for sure but that’s mostly subjective to the user.

[@zac88anderson]

@@EngineersPerspective701 so right now I'm looking at buying my first wusthof. But it's kinda nagging me should I just upgrade my mercer to a Renaissance?

[@EngineersPerspective701]

@@zac88anderson in my mind you have to look at more than the steel for that decision. Handle comfort, blade height, rocking profile, how hard or soft the heel hits, balance, edge geometry and then steel. I have all this detailed in this review, the Mercer and the Wusthof classic. Take measurements of your current knife and try to understand what they mean to you. That way you can understand how these other blades will feel compared to that. Also the Mercer is such a bargain you really can’t go wrong there!

[@thaknobodi]

Someone is selling a almost new creme 9" for $140. I already have three chefs knives though, all very different. But only one 7" german one.

[@EngineersPerspective701]

The 9” size is pretty awesome too! Great for bigger meal preps but still not overly large

[@RaymondLo84]

you have to get a different board if you wanna keep that knife sharp.

[@jakeb934]

Like what..?

[@EngineersPerspective701]

What do you have in mind?

[@RaymondLo84]

@@EngineersPerspective701 high-density polypropylene

[@RaymondLo84]

@@EngineersPerspective701 or go for HINOKI japanese wood. Got lots of good properties. If you think about it, you are 'cutting' the board mostly and of course, the board will dull your knife the most. Tomato and all the vegetable is so soft it won't even leave a dent.

[@MrDaymien1]

Dude , pinch grip your wrist moves same a whisking . Killer knifes , but the review would have street credibility if you had a 26cm with some stone licks .

[@EngineersPerspective701]

I’ll try the loose wrist. When I let my wrist do most of movement it tends to be less accurate it seems and I’ve skinned my knuckles a time or two that way so I tend to keep it stiffer now. You just need to see this up close. It’s been sharpened so much I’ve considered retiring it due to thick geometry (sharpened it too much in the beginning just experimenting). Probably will thin it out but it’s so back heavy already that a thin blade will really throw it off so I’ll have to take more off that butt cap.

[@einundsiebenziger5488]

...knives*. And you don't put a space before a comma or fullstop,* only after.*

[@BennyCFD]

I've never heard of a pinch grip with a kitchen knife............................................................................

[@EngineersPerspective701]

Try it out and see if you like it.

[@Chihuahuauno1]

SMH🙄home-cook vibes herein!!!!! "Professional," use the "PG" bro...

[@einundsiebenziger5488]

Then this is your first video about kitchen knives? Any tutorial about holding a knife will tell you to use a pinch grip.

[@MADTURK61372]

Since they're ditch off the red logo off the classic ikon series knives looks like a cheap Walmart knives.

[@EngineersPerspective701]

I like more subdued designs so I personally prefer the new style. 99% of people will have no appreciation for the logo anyways and all knives are the same to them.

[@deadcorp9491]

The logo always has looked abit tacky on the handle

[@deadcorp9491]

@@EngineersPerspective701 I have just bought the lion 8inch and wow iv been a chef for 12 years and iv finally found a knife that does it all plus! it stunning to look at

[@awesomelife3710]

@@deadcorp9491 I haven’t heard of the “lion” knife you wrote about. What company makes it?

[@awesomelife3710]

I don’t find large, bright logos desirable. I prefer subtlety.