Wüsthof 4616D – Classic Ikon Boning Knife with straight edge 14 cm blade, black handle, in gift box.

Wüsthof Classic Ikon series

Extreme precision with perfect ergonomics. Black and elegant. Agile and robust. The Classic Ikon series combines perfect ergonomics, excellent balance and an infinitely sharp blade with a timeless design. Before sharpening, each blade is laser-sharpened using Wüsthof's patented PEtec process. This ensures the best cutting angle for the best possible cutting sharpness. The stainless steel blade, forged from a single piece with a hardness of 58 HRC, reaches all the way into the handle, is extremely sharp and stays that way for a very long time. The special design makes cutting, slicing, chopping and portioning easier. Thanks to their special shape, the knives are well-balanced and their ergonomic handle is comfortable to hold. The handle panels are made of a special synthetic material and are permanently triple-riveted without joints, making them completely hygienic and easy to handle. The handle tip is decorated with a laser-engraved Wüsthof logo. Recommended for everyday, effortless kitchen use for both home cooks and professional chefs. What's more: the Classic Ikon is a tool used by the German National Culinary Team. The Wüsthof Classic Ikon series is certified by the NSF (National Sanitation Foundation) for public health and food safety.

• Double handle geometry - Balance and ergonomics - the special geometry with the double handle ensures balanced handling. The knife therefore fits well in the hand and guarantees an even cut.
• Half handle - The knife has a lower weight thanks to its thinner handle construction. This allows for energy-saving work. In addition, the design allows the entire blade to be used and resharpened.
• Waviled edge - The wavy edge, formed from the inside, ensures clean cuts and is suitable for large fruits, vegetables or roasts. The wide, long blade is ideal for bread and cakes.
• Precision double-serrated edge - The bread knife with its unique double-serrated edge cuts through hard crusts as easily as soft bread or large fruits such as pumpkins. It stays sharp for longer, with less effort when cutting. The difference compared to a conventional serrated edge is immediately noticeable.
• Paring knife - The practical knife with a short, curved cutting edge is particularly suitable for peeling and cleaning round fruits and vegetables. Valuable vitamins remain intact thanks to the precision blade, which reduces food waste.
• Nakiri - This knife has an exceptionally thin, Asian-style blade and an extremely sharp 20° cutting angle. The ribbing ensures that thin or soft foods can be removed from the blade more easily during use and do not stick to it.