Wusthof Classic Ikon Hollow Edge Nakiri Knife

• Perfect for vegetables of any size
• The only vegetable cleaver you'll ever need
• Designed to chop, julienne, and dice vegetables with ease
• Hollow edge design keeps food from sticking
• Handcrafted in Solingen, Germany
• Limited Lifetime Warranty
• Wusthof Item Number: 4187-17

Wüsthof Classic Ikon Hollow Edge Nakiri Knife – Precision Veggie Prep with Japanese Efficiency

Chop like a pro with the Wüsthof Classic Ikon Hollow Edge Nakiri Knife—a Japanese-style vegetable cleaver designed for maximum control and ultra-clean cuts. Whether you're prepping piles of produce 🥕🥬 or crafting delicate garnishes, this 5″ or 7″ Nakiri offers the perfect blend of speed, precision, and balance.

The thin, straight-edged blade excels at slicing, dicing, and julienning. Its rectangular profile promotes a forward thrust motion rather than a rocking cut, making it ideal for clean, straight slices. The hollow edge (granton edge) adds efficiency by reducing drag and preventing food from sticking 🍅—so prep is quicker and cleaner.

Crafted in Solingen, Germany, the blade is precision-forged from a single piece of high-carbon stainless steel and paired with an ergonomic, triple-riveted handle for a balanced grip and long-lasting durability.

Available Sizes:

• 5" – Wüsthof Item #4187-7/13

• 7" – Wüsthof Item #1040332617 (formerly 4187-7/17)

🔪 Key Features:

• 🧄 Ideal for vegetables, fruits, and fine slicing of meats or fish

• 🪶 Thin, precision-ground blade for ultra-fine cuts

• 🍽️ Hollow edge reduces sticking and improves speed

• 🔩 Forged from X50CrMoV15 high-carbon stainless steel

• 🖐️ Full-tang handle with ergonomic design for comfort and balance

• 🌿 Designed for thrust-cutting, not rocking—perfect for clean, vertical slices

• 🧼 Dishwasher safe (hand-wash recommended for longevity)

• Made in Solingen, Germany | Lifetime Guarantee

🧬 About the Wüsthof Classic Ikon Series

The Classic Ikon line blends the traditional strength of Wüsthof's Classic knives with modern updates:

• 🧱 Forged from one solid piece of high-carbon stainless steel

• 🪵 Triple-riveted synthetic handle, ergonomically curved for comfort

• ⚖️ Enhanced balance via heel bolster

• ✂️ Full-length sharpenable edge thanks to half bolster

🧪 What Makes Wüsthof Steel Unique?

Wüsthof uses premium X50CrMoV15 steel to deliver:

• 🔥 Long-lasting edge retention

• 🧲 Excellent corrosion resistance

• ✂️ Easy, consistent sharpening

Steel Breakdown:

• X = Stainless

• 50 = 0.5% Carbon for edge strength

• Cr = Chromium (15%) for rust resistance

• Mo = Molybdenum for toughness

• V = Vanadium for hardness & edge durability

Care of Knives

Honing and Sharpening 

Honing or sharpening depends on whether your knife has lost its sharpness or if it is really blunt. A blade's loss of sharpness can be treated using a honing steel. For dull, blunt knives, use a sharpener. To ensure a beautifully sharp blade, we recommend you hone your knives regularly, after each use.  Regular honing prevents blades from deteriorating quickly.

Cleaning

Clean your knives right after use. Thoroughly wash your blades with a non-abrasive sponge or brush, then dry immediately afterwards. Use warm soapy water. Always carefully dry your knives with the blade facing away from you to prevent unintentional injuries. While Wusthof knives are suitable to clean in the dishwasher, we recommend you hand wash only to prolong the life of your blades. Dishwashers can cause your blades to rub against objects during the cycle, causing the blades to deteriorate.  

Proper Knife Storage

Proper storage of your knives ensures they will last for a very long time. There are three ways we recommend storing your knives; knife blocks, magnetic bar holders, and special cases and space saving rolls. Knife blocks help your knives to sit beautifully on your counter top, while keeping them close at hand. Magnetic bars safely hold your knives and provide space. Special cases and space saving rolls allow you to easily transport your knives without causing damage or harm.

Cutting Surfaces

Cutting Surfaces should be smooth, easy to clean and "give" on contact while cutting. J.L. Hufford recommends wooden, bamboo cutting boards, or quality polyethylene boards. Avoid surfaces that can dull or damage the knife such as china, marble, granite, tile, Formica, porcelain, stainless counter tops and glass. Remember to thoroughly clean cutting boards immediately after use after use to prevent harmful bacteria growth from developing.

Warranty

WÜSTHOF cutlery is manufactured with the highest quality standards and fulfills the required DIN (German Industry Standard) as well as the EN (European Standard).
WÜSTHOF cutlery is fully warranted to be free of defects in material and craftsmanship. The warranty does not apply for normal wear or misuse.