Wusthof has a brand new line of knives called Classic Ikon. A few of them crossed our desk so we took the cook's knife and the Santoku for a spin (see review below the jump), and we're looking for two readers to review one knife each: the Wusthof Classic Ikon 3 1/2-inch parer and the tomato knife. In exchange, you keep the knife. Nice deal.
If you would like to be one of our testers, please comment below telling us why. Be sure to specify which knife you would like to test. We'll run this post until 5pm (eastern time) tomorrow (Friday), and choose the most convincing comment for each knife. We'll email you directly to get your mailing address.
After you receive your knife, we'll expect your short (no more than 200 words), pithy and eloquent review back in two weeks, and we'll post it with a big thank you.
Read on for our thoughts on the cook's and Santoku knives.
Classic Ikon is pretty impressive. It features razor-sharp blades that are laser-forged from a single piece of high carbon steel. The handles are contoured, which feels nice in the hand. These knives aren't for the delicate pawed; they have some heft, in a good way; in an I'm-serious-about-my-slicing-and-dicing kind of way. In short, they will last.
For those who care, the knives are quite attractive with a double-bolster, triple riveted handle.
The collection is launching in September, and will be available at Williams-Sonoma stores exclusively until November, when Macy's, Sur La Table and Crate & Barrel will also stock the knives. Suggested prices run from $49.99 for the 3 1/2-inch parer, to $199.99 for the 7-inch Santoku. Pricey, for sure, but they're guaranteed for life.
We gave both the 8-inch cook's knife and the 5-inch Santoku knife for a spin and loved them both. For anyone with big hands, present company included, the cook's knife will be a nice fit. The weight of the knife was nicely balanced; it felt secure in the hand, but the blade also felt like it really moved through the food. It sliced through a pile of herbs and a grilled rib-eye with equal grace.
The Santoku is a fun knife to have in your collection if collecting knives is something you do, however if you have a good all-purpose chef's knife, or cook's knife as Wusthof is calling their's, it's more of an extravagance. The bevel-style hollow ("granton") edge is said to minimize drag and release sticky foods like raw onion, however we've never really noticed much of a difference. Still, like the cook's knife, it's well-balanced and for small hands, this 5" edition is an nice option.