Wüsthof TR4176-7 Wusthof Classic Ikon 7-Inch Santoku, Hollow Edge, Black, Steel

I can't fail a single thing here.Handle fits perfectly in my hand, the knife blade has an ideal angle for my use and mild curve allows fast and easy chopping of herbs and garlic.I've found it well balanced and ideal for my daily use in the kitchen.But if you are not used to having a santoku knife, let alone very, very sharp knife - first few tasks will surely require some carefulness. My wife has never used this sort of knife before and she has found it a bit challenging at first. Now even she can use it with the same confidence as I do.Great knife indeed - really an extension of your hand.

This is a beautifully balanced Santoku knife. The blade is insanely sharp and the handle gives good grip and a lovely natural ease of use. Notice how the handle rises slightly making sure you won't catch your knuckles on the chopping board. It is a thing of beauty. It's so sharp it'll cut into the chopping board. I had to think long and hard before purchasing this knife due to the price tag, but it emanates quality and should give a lifetime of service and perhaps even become an heirloom. This is no knife for putting in the cutlery drawer or chucking it into a dishwasher, it demands to be cared for and cherished, just a swill under the tap and drying immediately, and back onto the knife rack. The high carbon steel gives a really satisfying and reassuring ring when the knife is pulled from a magnetic knife rack. It cuts like a dream. I completely love it!

The sharpest knife I bought cuts through food like warm butter.Better than global .Global gave me callus coz of the metal handle.This wusthof is very comfortableOther chefs in kitchen are jealous.It's pricey but worth it 👌

Having made do for the first 11 years of married life with standard 7 knife block for £40, our 11th anniversary loomed and the traditional gift being steel, I researched into good knives. My wife had wanted a Santoku knife for some time, and every article said that if you can afford a Wusthof then buy one - "There are other good brands but stretch for this and you won't be disappointed". I cannot provide a comparison test, but this knife is fantastic. It cuts through vegetables as if they were butter. And tomatoes - for which I had always thought a serrated knife was obligatory - not with this Santoku knife. I would therefore fully recommend this knife - and I certainly will aim to buy Wusthof for future "good knife" purchases.

I love my Ikon knives but I have always avoided buying the Santoku as it a specialised tool and find that my normal ''French style'' Chef's knife is more practical. The Santoku is a very desirable knife and does have its uses but be warned it is not for everyone as it has a different action (you can't rock the blade as it has a flat profile!) to the traditional cooks knife and really takes some getting used too! The santoku has a shorter blade and so you cannot use it, to , lets say, slice a joint of beef, whereas a cooks knife will double as a carving knife. I know by looking at other items that reviewers have bought that some have bought this knife on the back of seeing Gordon Ramsay using one in his TV shows and thought ''Wow,I want one of those''. Well don't forget that Gordon can Afford to buy as many knives as he wants and probably has umteen Traditional Chef's knives in his kitchen as well as his santoku so he can use whatever he pleases!If you really want a practical kitchen knife then spend your money on the 8 or 10 inch Chef's (cook's) knife and leave the Santoku to the experts.The only other knives you need in a domestic Kitchen are a paring knife and a bread knife (you will be quite surprised what you can slice with the serrated blade of a good bread knife, brilliant for cutting up a pineapple, yes, really!Please choose wisely and think about what you want or need from a knife before spending this kind of money, buy the wrong one and you will regret it.Hope my review helps with your choice!Update:I recently treated myself to this knife as I wanted to try a knife with a scalloped (Gratton) edge for preparing Asian cuisine and I must say, for its intended use it is a real gem. IMO, It still would be impractical to buy this as a stand alone knife, but as an addition the usual Chefs and paring knife (and bread knife) it is well worth the investment!One more thing to add,If you are a first time buyer of ''good knives'' and as such are pondering over buying Wusthof (or any other professional quality brand) because of the price, don't be! Good knifes are expensive for a reason, and as soon as you pick up and use a quality knife you will wonder how you ever managed with that ''Argos'' set you bought!

Wusthof always have a good quality product, well worth having as part of your equipment.

Update after 12 months - yes this blade gets very sharp, but it doesn't stay that way for as long as I would have hoped. Whether I use a steel or whetstone, it needs regular sharpening, just like my other knives, which is a little disappointing. I do love the balance of the knife though, which is absolutely prefect.Never having bought an expensive knife before I finally took the plunge after seeing Gordon Ramsay use this one on TV. This was hellishly sharp straight out of the box. Virtually no pressure is required to cut through peppers, onions etc, just let gravity do its thing!In summary, if you've been tempted to buy one of the better knives around but don't know which one to choose, I can assure you, you will not be disappointed with this one.

This was the first Wusthof knife I purchased, since then I have bought two more which says it all really. I saw Gordon Ramsay using this model, did the research, got one and I love it. Fits nicely in the hand, is razor sharp and cuts through anything. I got a decent steel which I use each time I use the knife as I noticed chefs tend to do. Another thing I read was that only one person should sharpen knives on the steel as each does it at a different angle which tends to 'round' the edge. You can purchase Wusthof knives with confidence.