Wusthof Classic Ikon Santoku

The kullened edge features small indentations along the blade that create air pockets between the steel and the food. This significantly reduces friction and prevents ingredients like potatoes or cucumbers from sticking to the knife while you slice.

Unlike a traditional full bolster that can get in the way, the forward partial bolster allows you to sharpen the entire length of the blade from heel to tip. This ensures you can maintain the knife's edge geometry throughout its entire lifespan.

No, this Santoku is designed for precision tasks like chopping, slicing, and dicing vegetables, fruits, and boneless meats. Using it on bones or frozen foods can chip the high-carbon steel edge.

The Classic Ikon handle is ergonomically contoured to fit the natural shape of your palm, offering a more comfortable grip than the traditional straight-handled Classic series. It is also weighted with a rear bolster to provide better balance and reduce wrist fatigue during extended prep sessions.

To keep the blade performing at its best, use a honing steel regularly to realign the edge and hand-wash the knife with mild soap immediately after use. Avoid the dishwasher, as the high heat and harsh detergents can dull the edge and damage the handle material.