In a community where cooking is a side topic, someone had suggested that Wusthof was a decent name. I'd gotten tired of my cheaper knife getting dull really quickly because of soft steel and wanted to replace it. So I did some research into Wusthof and ended up buying the Classic Ikon Santoku 17 cm. The Ikon seems to be their high end, but the Classic Ikon is a bit cheaper and doesn't use a wood handle which makes maintenance easier, it also doesn't have a full bolster. The shape meant that at home sharpening seemed like it would be easier than dealing with a curved edge, I'd also heard that it was a bit more stable because of there being more material behind the top of the blade.

I was just reading through some of the guides here and they comment on buying Wusthof as being a bad thing a few times, did I really make that much of a mistake or did I manage to sidestep those issues with my particular selection of knife?

It is relatively heavy, but I'm not using it professionally so I don't think it will be too much of an issue there, but with the knife being a Santoku profile it would negate the spine width issue right?

The choil looks more like the far right than the second from the left, I though that was the recommended practice for knives though so you have a lower risk of chipping the blade.

I'm not a particularly good photographer, here's the best shot I could get of it, looking at it close, it seems like it also has a bit of a lop sided grind as well.

I see Wüsthof ranks very high; what knife brands are superb as well? And if so what Wüsthof knife is best to get?

Hi - Noob here.

I have been using a $199 7-piece set of Henckels International for 10 years now and they are as sharp as 10 years ago. I was shopping for a grown up knife this past Black Friday and I came across this r/

I checked out the suggestions/did my research here and I am quite confident in purchasing the Zwilling Pro 7" Santoku - shall it go on sale again in Christmas.

I dated someone years ago who majored culinary in college and she had a pair of Wusthof's on the magnetic wood whatever it's called... but I was working 70 hrs/week at some downtown big firm and never cared about cooking.

I googled around and it seems the Wusthof 8" standard issue as well as the 8" Ikon are quite popular. Why they are not in the suggestion "flow chart"? Are they over-priced? Or unnecessarily expensive to beginners?

Thanks in advance!