With some of the appearance of a serrated cheese knife, the Wusthof Classic Ikon Tomato Knife is a curved, serrated blade with a double pointed tip. Just like tomatoes, a serrated edge is great for slicing foods with a tough exterior and soft interior, as the blade breaks the surface without pressing and squashing. The double pointed tip is there for picking up sliced pieces and placing them into a bowl, onto a cracker or in a sandwich.
- Serrated blade for cutting foods with hard exteriors but soft interiors
- Pronged tip for picking up sliced ingredients
- Ideal for slicing tomatoes and cucumbers, as well as for use as a specialty cheese knife
- Suitable for opening bread rolls, cutting sandwiches and slicing cold meats
- Short bolster opens up the full length of the blade for sharpening and slicing
- Smooth ergonomically designed handle is comfortable to hold and provides good control
- Full tang design with three rivets and full metal cap
- High carbon stainless steel formulation - X 50 Cr Mo 15 - for sharpness, durability and long lasting performance
- 20° edge is sharp, stable and easy to maintain with home sharpeners
- Designed and manufactured in Germany
Based out of Solingen in the German Rhinelands, Wusthof have been creating high quality knives since 1814. A modern update to their classic series, Wusthof Classic Ikon features a smooth, ergonomically designed handle, shortened bolster and beautiful metal cap.
Wusthof Classic Ikon Series knives are a forged construction, made from a professional class formula of high carbon stainless steel, and laser cut for a precision cutting edge. The knives feature exceptional weighting and balance, with an exceptionally comfortable handle, thick spine and full tang design to make everyday chopping, slicing and dicing feel effortless.
Cleaning and Care
For the best results from your Wusthof knives, keep them clean and dry and when not in use, avoid dishwasher cleaning and abrasive scourers, and stick to a good maintenance regime. Each time you use your knife, give it a quick once over with a sharpening steel, and use a medium coarse sharpener every week or so. Periodically, the knife may have to be reground (especially if you don't keep on top of regular maintenance), which you can do by taking it to a professional knife sharpener or butcher. By taking care of your good German knives, you can expect many years of enjoyment from them.