[Margery, the winner of the Wüsthof Ikon Paring Knife, is a knife sharpening professional, known as Samurai Sharpening. She gave the Wüsthof Classic Ikon knife quite a challenge. See her full review, below.]
I've had my new Wüsthof Classic Ikon paring knife for over a week now and I've given it several hours of use.
I intentionally mistreated it by cutting a cardboard egg carton and other naughty things that I always recommend people never do with their knives. I cut tomatoes and onions, didn't wash it and left the knife that way overnight to see if it stained. It didn't stain and hardly dulled. I was able to bring back the original edge with my steel.
The Wüsthof Ikon is a stunning knife; it is beautifully designed and is well balanced. The steel is made from very hard metals, similar to that of a Shun or Global knife and my experience with those knives is that once it gets dull, it gets really dull and is difficult to sharpen.
For the ultimate test, I made the knife as dull as a butter knife by running the edge blade flat on a diamond grit surface. When I resharpened it the edge came back easily.
I think the Wüsthof Ikon is an excellent knife. But, for the price, I don't think it's the best paring knife. Currently, my favorite high-end knives are made by Kikuichi.
(The Wüsthof Classic Ikon 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.)