Kitchen knife Wüsthof Classic Ikon chef's knife 23 cm, forged stainless steel, full tang

The Wüsthof Classic Ikon chef's knife with a 23 cm forged stainless steel blade is a versatile kitchen tool designed for precise chopping, slicing and dicing. Constructed with a full tang and a balanced weight distribution, this chef's knife provides stability and control for tasks ranging from portioning meat to preparing vegetables and herbs. The blade geometry and high-quality stainless steel ensure consistent edge retention and reliable performance in both professional and home kitchens.

Advantages

This Wüsthof Classic Ikon chef's knife combines a forged one-piece blade and full-tang construction to deliver strength and durability. The 23 cm blade length offers a balance between reach and maneuverability, while the blade steel and edge geometry support long-lasting sharpness and straightforward resharpening. The ergonomically shaped handle provides a comfortable, secure grip for precise control and reduced hand fatigue during extended use. Corrosion-resistant stainless steel simplifies maintenance and food-safe handling.

Suitable for

• Chopping and dicing vegetables and fruits
• Slicing and portioning raw and cooked meat
• Herb and aromatic preparation
• General all-purpose kitchen prep in home and professional settings

Key specifications

• Blade material: forged stainless steel providing corrosion resistance and edge retention
• Blade length: 23 cm for versatile cutting range
• Construction: full tang for stability and balance
• Handle: ergonomic design for secure grip and control
• Intended use: chef's knife for multi-purpose kitchen tasks

How to use

Use the knife with a stable cutting board and adopt a controlled rocking or slicing motion depending on the task. For vegetables and herbs, employ a forward chopping or rocking technique to achieve even cuts; for meats, use smooth, single-stroke slices to preserve texture. Maintain a safe grip with the thumb and index finger positioned near the blade for guidance and the remaining fingers wrapped around the handle. Always cut away from your body and keep fingers of the non-cutting hand in a claw position to avoid injury.

Usage recommendations

Hand wash with mild detergent and dry immediately to preserve the blade and handle. Regularly hone the edge with a honing steel and resharpen as needed using a whetstone or professional sharpening service to maintain optimal cutting performance. Store the knife in a knife block, magnetic strip or protective sheath to protect the edge and prevent accidents.