Ikon 8-Inch Cook's Knife

Als zelfbenoemd messennerd zou ik zeggen: ga naar een fysieke winkel en hou ze in je hand. Of een mes goed is, is namelijk gedeeltelijk persoonlijk. Ze zijn allebei qua kwaliteit gewoon goed. In welke regio woon je? Ik ben zelf geen fan van de bolster van de Wüsthof Classic, en ook niet van de hoge

Wüsthof Classic Ikon. Still glad I chose that one as my first :)

Zwilling und Wüsthof habe ich auch auf dem Radar wobei Zwilling wegen der Undurchsichtigkeit der Produktreihen eigentlich wegfällt für mich. Das Classic Ikon sehe ich mir mal an. VG10 Stahl wird ab und an bei japanischen Modellen verwendet UND ist Rostfrei, vielleicht wäre das ja auch eine Überlegun

A Classic Ikon too. Some of my favorite knives are Ikon knives, they're fantastic. If they won't warranty that knife, you can get a replacement pretty easy. They run $145 US on the WÜSTHOF website or on their Amazon store. https://wusthof.com/products/wusthof-classic-ikon-5-serrated-utility-knife-10

If you can find a Takamura within your budget, get it. Be aware that those are considered "lasers" - very thinly ground, so they cut amazingly, but they are also relatively brittle. The ones I can find now are slightly above your budget though. For around €120 you can get a Tojiro DP, a slightly bet

As an owner of both, the Wüsthof is not an upgrade to your Victorinox. If you are set on Wüsthof you want the classic Ikon, or Classic Demi-bolster lines. This 210mm Gyuto would be an upgrade

I have a Wüsthof Classic Ikon as the workhorse next to my thinner Japanese knife, it's great.

For Japanese, check out this one: https://www.meesterslijpers.nl/en/kazoku-takahiro-gyuto-21-cm-1 I think it's very reasonably priced, and is made by a tough type of steel. It's also very pretty. If you don't mind a smaller one, this Takamura is hard to beat: https://www.meesterslijpers.nl/en/takamu

A Wüsthof knife was my best QOL purchase, precisely because it’s NOT Japanese. Here’s my hot take: A Wüsthof Classic Ikon is the single best quality-of-life upgrade I’ve made for my kitchen, and the reason is simple—it’s not a Japanese knife. Look, I get it. Those “laser-sharp” Japanese knives are c

Honestly, that depends a lot. Do they know how to treat a knife and how to keep it sharp? A $300 knife can become dull and broken within months if you throw it in the drawer with a bunch of other metal and use it to crush chicken bones or use a glass cutting board. A $30 knife can last a lifetime if