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Wüsthof Classic Ikon Ultimate Everyday Knife, 7"

Name: Wüsthof Classic Ikon Ultimate Everyday Knife, 7"
Price: 200 USD
Availability: InStock

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Detail
Summary
Inspired by the farm-to-table movement, this versatile knife from Wüsthof tackles a broad range of tasks, from prepping garden-fresh vegetables and butchering meat to plating and serving. Made in Germany, the hybrid knife combines the best features of a chef's knife, boning knife and carving knife to forge a remarkably functional tool you'll use every day.
- Knife is precision forged from a single piece of sturdy, high-carbon steel that resists stains and corrosion.
- Versatile 7" blade tackles a wide range of cutting tasks.
- Wüsthof's Precision Edge Technology (PEtec) ensures a 20% sharper blade with twice the edge retention.
- Increased width at bolster allows for rocking cuts that are ideal for chopping, mincing and dicing.
- Made in Solingen, Germany.
Dimensions & More Info
- 7" blade.
- 4 1/2" handle.
- Made in Solingen, Germany.
Additional Information
- Sleek contoured handle is made of smooth polyoxymethylene (POM).
- Full tang is triple riveted to handle for exceptional durability and control.
- Double-bolster design delivers professional-style heft and exceptional balance.
- Recessed bolster facilitates the honing and sharpening of the entire length of the cutting edge; heel bolster provides added balance.
- Clip-point blade design facilitates maneuvering around joints for boning and filleting
- Hollow-edge blade depressions allow for smooth, precise slicing and carving.
Use & Care
Use
- Always use caution when handling sharp objects.
- Avoid cutting on hard surfaces such as stone, metal or glass.
- It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.
Care
- Hand-wash with warm water and a mild detergent. Rinse and dry immediately.
- Maintain the knife's cutting edge by regularly using a honing steel.
- Sharpen as needed. With regular use and honing, knife should not need sharpening more than once or twice a year.
- Sharpen knife at home using a whetstone or knife sharpener, or have it sharpened by a professional.
- Store knife in a safe place to protect its edge and prevent injury.
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