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Residential Use
Lifetime Warranty
Made in Solingen, Germany

Wusthof Classic Ikon Hollow Edge Nakiri Knife

$187.00 $139.95
Item: 2 in stock
This item is temporarily out of stock.

Features

  • 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 Classic Ikon Hollow Edge Nakiri Knife

If you spend a large portion of your day sorting and chopping vegetables for various dishes, then this is the perfect knife for you. This special blade makes quick work out of nearly every vegetable or fruit that you can think of while providing a flawless cut each and every time, the addition of the "hollow" edge depressions prevent foods from sticking to the knife meaning you'll have to touch the blade less, increasing your rate of speed. A traditional Japanese vegetable cleaver, the Wusthof Classic Ikon Hollow Edge Nakiri is primarily designed to effortlessly slice, dice and julienne vegetables, and can also be used to cleanly cut the thinnest slices of fruit, fish and meat. Featuring a wide blade with a distinctive, rectangular shape, the Wusthof Classic Ikon Nakiri Knife is designed for cutting with a forward thrust action, rather than a the traditional rocking or horizontal pull and push movement used with rounded blade knives, such as European-style cook or chef knives. The blade of the Wusthof Classic Ikon Nakiri Knife is much thinner when compared to other knives in the Classic Ikon collection, facilitating precision cutting. Additionally, the cutting edge is angled on both sides, which makes it easier to cut straight slices. The Wusthof Classic Ikon Nakiri Knife with Hollow Ground Edge is distinguished by a row of beveled ovals at the edge of the blade. This design creates air pockets to eliminate drag when cutting sticky foods that tend to adhere to the side of the blade, such as raw potatoes, fish and meat. Laser cut to perfection from a single piece of steel, the Wusthof Gourmet knife is lighter than the Classic series. The blades are stamped rather than forged, using the same high carbon no-stain steel as in the precision forged lines. Made in Solingen, Germany since 1814. Lifetime warranty for materials and/or craftsmanship. Dishwasher safe (but not recommended). Wusthof item number:

Wusthof Classic Ikon Series Features

 

Wusthof spent years developing a new design to improve upon their world-favorite Classic family of knives and eventually created the Classic Ikon family. Every Wusthof Classic Ikon knife is still forged from one piece of specially tempered high carbon steel to ensure outstanding strength, balance and heft. The changes Wusthof made include moving some of the metal in the bolster to the heel of the handle to improve balance and ergonomics. This also allows the entire edge of the blade to be sharpened. The Classic Ikon black handles are now also ergonomic and still made of synthetic material triple riveted to the full tang for a seamless and hygienic fit. Not only comfortable to hold, but the skillfully honed by hand blades are also incredibly sharp, and are easily resharpened. Made in Solingen, Germany; Lifetime Guarantee.

About Wusthof Stamped Knives

Each Wusthof knife is cut from a single piece of chrom-molybdenum-vanadium steel. This specialized high carbon, stain-resistant alloy ensures that the critical characteristics of each Wusthof knife are right there from the beginning: razor sharp, long-lasting cutting edge that is both highly stain resistance and easily restorable (able to be sharpened). This formula is imprinted on each forged blade is the following world-renowned Wusthof steel formula: X50 CrMoV15 X = Stainless Steel Mo = Molybdenum 50 = 0.5% carbon - significant for sharpness V = Vanadium for hardness and edge retention Cr = Chromium for stain-resistance 15 = Contents of chromium (15%)

About Wusthof

Wusthof has set the standard for designing and manufacturing precision-forged knives since 1814. Today they are crafted by a skilled team of 300 dedicated workers in two state-of-the-art facilities in Solingen, Germany, the heart of the cutlery world. Over 40 different manufacturing steps are needed to produce a forged Wusthof knife from one solid piece of steel with rigorous quality standards at every step. In addition, Wusthof forged knives now offer the new PEtec Edge which is 30 percent sharper and offers 40 percent longer life. All Wusthof cutlery is backed by the Wusthof Lifetime Guarantee!

Name: Wusthof Classic Ikon Hollow Edge Nakiri Knife
UPC: 4002293118727
Manufacturer: Wusthof

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.

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