German steel blade and handle in a traditional Japanese shape, great for precision cutting, slicing, and mincing, with air pockets that ensure food doesnt stick to the blade. —DETAILS—

WSTHOF knives have been manufactured in the city of Solingen, Germany since 1814, and are recognised around the world for superior craftsmanship. Every knife in the Classic Ikon range is fully forged from a single piece of stainless steel so it has a full tang, which creates excellent blade-to-handle balance. The high-carbon blade undergoes a process in which the steels molecular structure is realigned to be stronger and more robust, honed twice by hand and once by laser to ensure a perfect finish. As a result, it is extremely durable and retains sharpness well. What sets a Classic Ikon knife apart is its handle, which is designed to align with the curve of your hand as you grip it, as well as bolsters at the top and bottom of the handle for additional balance. This scalloped santoku knife can cut through the toughest of meats without chipping. The air pockets (scallops) ensure food doesnt stick to the sides as you mince, slice and dice, which is what this smaller Japanese-style shape, with its straight edge and curved spine, is designed to do.

—BENEFITS— Western-style knives are designed to be heavier than Japanese knives because the weight of a blade does a lot of the work, especially when cutting tough foods like swedes or lamb shanks. What WSTHOF has mastered is balancing that weight between the blade and handle so you feel more in control when you chop. Justin