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Your cart is empty.Create culinary masterpieces in your home with this professional-quality Wusthof Classic Ikon Santoku knife. Styled after the classic Japanese cook's knife, this 5-inch Santoku knife has broad blade and especially sharp cutting edge as well as indentations that minimize friction and sticking. It's a great companion for mincing, slicing, and dicing a variety of ingredients. It's complemented by a riveted off-white handle design with a contoured shape to add comfort and control, and it's backed by a lifetime warranty.
A culmination of all the best features of each of the Wusthof knife lines, the Wusthof Classic Ikon line features blades that are precision-forged from one solid piece of steel and tempered to optimum sharpness. The Classic Ikon adds a rear bolster that acts as a counter balance when using the knife, which adds significant blade control. Classic Ikon also has a unique forward bolster, which is designed so you can sharpen the complete length of the blade. This bolster is also curvered inwards to allow your fingers greater control while holding the knife by the blade. A full tang extends through the handle for perfect balance and handling.
Made in Solingen, Germany--The Cutlery Capital of the World--Wusthof knives are made from a special blend of German steel and each blade is precisely tempered, which allows the knife to hold its edge for an extremely long time, yet still be able to be maintained in your home kitchen without the need to be sent away for maintenance. Wusthof also employs a unique compound angle that tapers from the spine of the knife to the edge to allow for a sturdy, yet extremely sharp edge.
Generally, the construction technique and the materials used to manufacture make all Wusthof knives dishwasher safe, but handwashing is recommended. Wash your knives with warm water and a little detergent, rinse carefully and dry with a towel. Corrosive food particles will not affect your blade if washed off directly after use.
Eric A. Williams
Reviewed in the United States on February 11, 2025
I was surprised that this knife isn’t very sharp. I’m not finding it to be all that different from what I have.
Vincentvangogh98
Reviewed in the United States on July 23, 2023
I have an entire set and had one slot left a decided to but the 7 inch Santoku. If I could only buy one knife it would be this knife. It works great for everything. I use this instead of a chefs knife or the wonder knife. It cuts cheese so well along with produce, fruit, meat.. it’s super sharp and I love this color. It’s like jewelry in your kitchen.
Customer
Reviewed in the United States on July 14, 2023
As someone who does a lot of cooking this has become my go-to knife. It’s small enough to be versatile, and holds a very sharp edge. It’s a great knife for the price point.The one issue is that it isn’t well balanced, but it is light enough for that to not be an issue.
B. Surks
Reviewed in the United States on May 8, 2023
We have been building our Ikon series for a few years as we can find good deals. They are expensive but worth it. We had to replace our cheap 5” santoku and decided to go ahead with this one. The weight and how it feels in the hand is excellent. It slices like a fine instrument and is a joy to prepare food with.
M. Terry
Reviewed in the United States on April 30, 2020
This knife is a quality knife. I've had the Wusthof Classic Santoku for several years, it became my "go to" knife. I always hand wash my knives. The handle has developed several cracks. I know I can send it back to Wusthof on a lifetime warranty, which I will do. This knife compared to that one makes my old "go to" knife seem so cheap. This knife is beautifully balanced and is so very sharp. I looked around for something to cut. I found half a lemon and made several paper thin knife cuts. It went through that lemon like butter. My "go to" couldn't do that, even though it was sharp. If you're looking for a better knife get this one. It's really sharp so be mindful and careful.
MartinS
Reviewed in the United Kingdom on April 11, 2019
I can't fail a single thing here.Handle fits perfectly in my hand, the knife blade has an ideal angle for my use and mild curve allows fast and easy chopping of herbs and garlic.I've found it well balanced and ideal for my daily use in the kitchen.But if you are not used to having a santoku knife, let alone very, very sharp knife - first few tasks will surely require some carefulness. My wife has never used this sort of knife before and she has found it a bit challenging at first. Now even she can use it with the same confidence as I do.Great knife indeed - really an extension of your hand.
Madmike
Reviewed in France on August 27, 2018
Nous avons affaire ici à un excellentissime couteau de chez Wüsthof, modèle santoku Classic ikon.J’attire votre attention sur le modèle car la gamme chez Wüsthof est large, et même si la marque est réputée, tous les modèles ne se valent pas.Le Classic ikon santoku en 17cm est particulièrement bien équilibré, taille idéale pour la cuisine. Made in Germany dans le très réputé acier de Soligen ! C’est une valeur sûre.Le tranchant est rasoir et la finition est vraiment exemplaire ! Vous pouvez vous amuser à faire des tranches de 2mm dans une tomate bien mûre sans difficulté si cela vous chante.Concernant L’ergonomie, le manche est impeccable et la finition inox sur le talon est du plus bel effet ! Ça respire la qualité !Son poids parfaitement étudié lui donne l’inertie parfaite pour les travaux de hachage etc.Contrairement à ce que les gens pensent, il ne faut pas que le couteau soit trop léger... Mais ici, c’est parfait.Il n’y a pas de Damassage sur la lame, mais ce n’est pas plus mal car il sera plus facile à entretenir et cela l’aurait rendu encore plus coûteux. Pour le quotidien, cela suffit amplement.Lavez le au liquide vaisselle à la main et séchez le bien. Personnellement j’évite le lave vaisselle et cela me permettra de le conserver en parfait état de nombreuses années.Seul petit bémol, j’ai du acheter la petite pochette à part pour protéger la lame à 7,95€.Cela aurait mérité d’être livré avec le couteau étant donné le prix tout de même conséquent.Je l’ai cependant acheté autour des 70€ en promotion, sachant que le prix public est de 125€ mais qu’on le trouve vendu autour des 100€.En espérant avoir pu vous aider.
Das
Reviewed in India on May 15, 2016
Very happy with this product!
Kunde
Reviewed in Germany on November 24, 2016
I love my knife! Amazing, super shape, cut everything! I buy and use only wüsthof! Buy it and love it
Armando Mérida
Reviewed in Spain on October 13, 2014
Me ha sorprendido como encaja en la mano, y funciona a la perfección.Se ha convertido en mi cuchillo más utilizado.
Jandor
Reviewed in the United States on November 28, 2012
This is my first Wusthof purchase. I currently own a Henckels knife set and wanted to add the 7" Santoku Chef knife to my collection for a new twist. The Wusthof Ikon Classic Santoku has an incredibly sharp edge, cutting through soft tomatoes with little effort was a joy. I nicked and cut myself without even knowing because the blade was so sharp. I love the ergonomic way the Santoku handle feels in my hand, the knife is very balanced. I haven't been able to rock this knife the same way like my classic edge knives, so this knife definitely cuts differently. The hollow edge is supposed to keep food from sticking to the blade while making cutting easier, it made cutting seem easier, not so sure about food not sticking to blade. Sadly after about 3 weeks of cutting on a wooden cutting board it had already lost some of it's razor sharp edge and will need sharpening. Wasn't expecting this to happen so quickly, but I use it several times per day. I'm planning on adding the regular Hollow Edge Ikon Classic 6" Chef Knife & 3.5" Paring knife to my growing Wusthof collection (Merry Christmas to me!)and eventually phasing out my tired Henckels for the new Hollow Edge tech. All in all, I'm converting.
Ben C.A. Nettle
Reviewed in the United States on February 8, 2011
Very sharp out of the box, and holds an edge nicely. It is extremely high quality, and is well balanced and lightweight. It cuts with extreme ease (mostly vegetables), slices very thin, and will last many years based on the high quality construction, full tang, etc.For those that aren't familiar with Santokus, be aware they are slightly more brittle than the average chefs knife, and are not intended for raw meat cutting, and you should avoid cutting around bone especially (they're designed more for chopping). They tend to hold their edge for a long time, so shouldn't need sharpened very often.Additionally, this particular model (the Classic Ikon) is the top tier of the Wusthof knife lines, and you won't be disappointed. They are an elegant and useful addition to the kitchen, if the price tag doesn't scare you off. But remember, with these knives, it is a life long investment, and will be worth it in the long run.
Steven T. Elayda
Reviewed in the United States on June 5, 2010
I got The Wusthof Classic Ikon Santoku 5" knife after researching about the different tiers of models and their craftmanship. The Classic Ikon line I would consider Wusthof's middle-of-the pack line of knives. Before I did my research, I have already purchased a set of Gourmet line knives (entry level). Let me tell you, The quality between the two lines is like night and day.The balance, quality and ergonomic on the Classic Ikon santoku is amazing. Very light weight and cuts up vegetables and boneless meats with ease. I am a lefty in a world of righties, so this fits well on either hand. This fact (along with pricing) is a reason why Shun knives with their cool Demascus blade out of the equation: because of their special "D" handles makes them -handed specific...but I digress.I am an amateur when it comes to cutlery and cooking, but when friends and family come over and help prepare the meal, I always get the "woah!" expression when they use this knife. It also helps that I have my set on a magnetic rack on the wall to showcase them. My sister was so impressed that I instantly knew what to get her for Christmas.Keep in mind that when you do need to sharpen this knife, to do it with an Asian knife sharpener. It has a sharper angle than other knives like the Chef's knife. I believe it's 15 degrees for Asian knives like the santoku versus 20 degrees on the others like the Chef's.From an amateur's perspective, this is the best knife I have ever used (except for the all-mighty butter knife!).
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