Wusthof Classic Ikon Series Carbon Stainless Steel Knives, Authorized Dealer

$115.0 Buy It Now or Best Offer
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Location: Wheat Ridge, Colorado
Ships to: US,
Item: 325145184958

Return shipping will be paid by:Seller
All returns accepted:Returns Accepted
Item must be returned within:30 Days
Refund will be given as:Money back or replacement (buyer’s choice)
Wusthof Classic Ikon Knives:Wusthof Classic Ikon Knives
Country/Region of Manufacture:Germany
Blade Length:All
Custom Bundle:No
Blade Edge:Straight, Serrated
Material:Carbon Steel
Personalize:No
Type:Knife Set
Features:Easy Clean,Hand Wash Only,Multi Functional
Color:Black
MPN:Wusthof Classic Ikon Knives
Food Compatibility:Cheese,Fruit,Meat,Universal,Vegetables
Number of Items in Set:1
Handle Material:Stainless Steel
Wusthof:Wusthof
Set Includes:Peeling Knife,Paring Knife,Boning Knife,Steak Knife,Utility Knife
Manufacturer Warranty:Yes

Size and type of knife depend on selection above. Wusthof Classic Ikon Series – Wusthof Classic Ikon full-tang knives are precision forged from a single piece of exclusive Wusthof high-carbon stainless steel. The handle design is made of a highly durable synthetic material known as Polyoxymethylene (POM), which features a tighter molecular structure to resist fading and discoloration. The half bolster allows for the knife to be honed and sharpened the entire length of the blade and the heel bolster provides added balance. Each Wusthof Classic Ikon knife features a computer controlled cutting edge to ensure the final edge of the blade is precise and uniform from the tip to the heel. The Wusthof PEtec angle and tapered cutting edge reduces drag when slicing foods, allowing for seamless and effortless cutting. Each knife blade is completely buffed and polished by hand. Wusthof Classic Ikon knives are made in Solingen, Germany. Peeling Knife – Particularly useful for peeling and cleaning rounded vegetables and fruit: this small, handy Peeling Knife – also known as a Turning or Tourne Knife – with its short, bird’s beak-shaped curved blade, makes it easy to peel produce such as potatoes or apples quickly, preserving the valuable vitamins found directly under the skin. Paring Knife – A paring knife is the second most important knife to have in the kitchen. The flat cut paring knife’s small narrow blade is easy to handle, making it the perfect knife to trim, slice, and peel small produce such as garlic cloves and herbs. The flat edge provides more contact with the cutting board and precise control. Utility Knife – Wusthof’s extra-sharp blade with a plain edge: this knife not only does a good beef steak justice, but also cuts all other types of meat without tearing the fibers. It should therefore always be on the table when meat is on the menu. Boning Knife – The Asian Utility Knife features a uniquely curved straight edge blade, which allows it to be used as both a mini chef’s knife and as a paring knife. The knife is perfectly designed for both low rock cuts that require moderate heft and precise balance, and closer hand work that demands a razor sharp edge and exceptional agility. The ideal size and shape for countless food prep tasks, the Asian Utility Knife performs effortlessly when cutting, slicing, or dicing a variety of ingredients, including small- and medium-sized fruits, vegetables, and cheeses. It can also be used to trim meats and poultry. Meat Fork – The perfect helper for carving and serving: the Carving Fork holds roasts firmly as they are being carved and helps when portioning out and serving the meat. This carving fork has very sharp, narrow prongs so that the meat is not torn or stressed. Fillet Knife – While boning knives and cleavers are more suitable for coarser tasks, the flexible blade of the Fillet Knife was designed for wafer-thin filleting. Precision cutting of meat, loosening the fish fillet from the skin, or peeling fruit – these are the Fish Fillet Knife’s special talents. Bread Knife – A classic amongst the range of knives that belong in every kitchen: as well as bread, this knife is suitable for use on hard-skinned vegetables and fruit, as well as for roasts, especially those with crackling. The concave (inwardly curved), serrated edge of the knife works like the teeth of a saw, but is much finer, so no pressure is required to cut any sort of bread and even a hard crust will allow a clean cut. Carving Knife – This carving knife features a long, narrow blade that cuts cleanly through meats. Its expertly crafted pointed tip helps to guide meat away from bone. Use it in conjunction with a Wusthof carving fork (sold separately). Wusthof’s best-selling line for generations, the Classic collection features a wide range of premium, forged cutlery with POM handles to meet a kitchen’s every need. Chef’s Knife – The all-rounder in the kitchen: the most important piece of basic equipment for every home and professional chef, the Chef’s Knife is suitable for most tasks in the kitchen, for the widest variety of cutting and gripping techniques, it makes food prep a pleasure. Santoku Knife – What a Chef’s knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat. The sharp blade of a Santoku allows anything from regular to wafer-thin cuts – it is therefore now indispensable in kitchens all around the world. Super Slicer – Ideal for cutting clean slices through as many different ingredients as possible: for large fruits and vegetables, meat or a smooth cut through cakes, pies and breads, the outwardly-curved, serrated edge of the Super Slicer blade allows for very fine cuts and prevents the foodstuffs from tearing or crumbling. Hollow Edge Knives – Hollow edge blades have small vertical indentations on the blade which create air pockets between the blade & food to reduce friction & drag when slicing

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