Ikon 8-Inch Cook's Knife

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

there is a reddit forum so you can do research (truechefknives or chefknives) there are western knives and japanese knives. Japanese knives are more delicate but are lighter to control for fine work. Western knives are bulkier and sturdier. Western knives are workhorses. Over time what redditors thi

Honestly, my knives are nothing special. Technically they are a "premium brand" (Wüsthof Classic Ikon), but in the knife nerd world, they are considered pretty medium. They are a softer steel compared to the high HRC stuff, but that also means they are faster to sharpen, so I live with them. My main

I‘m German and I own several Wüsthof Ikon‘s (not classic Ikon‘s) I much prefer their classic handles. The only knife I would buy from them is their Deli knife (the offset serrated knife made from the same blank as their 20cm chef‘s knife). All the other Wüsthofs I own see no use or have been given a

Could be. I find it quite common with 'mid-range' knives to have gind wobble. There is often a spot that needs correction. I was a bit surprised a few days ago with a WÜSTHOF Classic IKON, where one side was quite consistent and the other side all over the place - seemed odd. And a $400 benchmade wi