Wusthof Classic Ikon Asian Knife

The hollow ground edge features small indentations along the blade that create tiny air pockets between the steel and the food. This design significantly reduces friction and prevents thin slices of vegetables or meat from sticking to the blade while you chop.

No, these knives are not dishwasher safe. To maintain the integrity of the high-carbon steel and the sharpness of the PEtec edge, we recommend hand-washing them with mild soap and drying them immediately after use.

The dual-bolster design provides a perfectly balanced weight distribution, making the knife feel like an extension of your hand. It also allows for full-length sharpening of the blade, ensuring you can utilize the entire edge from heel to tip.

A hardness of 58° Rockwell indicates that the steel is tempered to be hard enough to hold a razor-sharp edge for a long time, yet resilient enough to avoid chipping during standard kitchen tasks. It strikes an ideal balance between edge retention and ease of maintenance.

The 7" Santoku is your primary workhorse for chopping, dicing, and slicing larger ingredients, while the 3" Paring knife is designed for intricate tasks like peeling, trimming, and detailed prep work. Together, they cover the vast majority of daily cutting needs.