Wusthof Classic IKON Hollow Edge Nakiri, One Size, Black, Stainless

Okay, I have to admit that this is my absolute favorite Wusthof knife so far, and THAT is saying something. I use this for almost every vegetable and fruit. I have a love-hate relationship with eggplants - they're delicious, and they are a pain in the butt. Peeling them is a piece of cake with this knife and even if they're a little on the "oops we need to cook this TONIGHT because it's starting to turn" side, the knife will cut paper thin slices with no problem. Eggplant lasagna noodles, anyone?It also cuts paper thin slices of tomato. Really almost any veggie is no match for it. I say almost because I am positive there are vegetables I have never eaten. I don't like trying to cut through a dodgy tomato that's on its last leg and the whole thing gets smooshed as you're gingerly trying to slice the stupid thing. Dodgy tomatoes are no match for my Nakiri. And neither are the superhero skin tomatoes that a knife wants to slip across the surface. Nope. Nakiri goes right through it with minimal pressure. I cannot live without this one!It's my favorite knife of the series so far because I use it so very much. It makes life a lot easier when prepping food!Edit 10/25/19:Still use this knife every day and it’s still my favorite! Had a few dodgy old zucchini hanging around the crisper drawer so I took one out and sliced a few paper thin pieces to take these pictures to show just how crazy this awesome Nakiri is! Even my potato peeler makes a thicker slice. Sliced the rest up and stir fried them with some garlic and oil. So good!

This is my second favorite kitchen knife; my first being the Wusthof Classic Ikon 8-Inch Cook's Knife. It has a nice, balanced weight and I love this particular knife handle shape. It's very comfortable for me. I've never been sure, with the Nakiri or Sudoku knives, what exactly the little indentations on the blades are supposed to provide. I thought they were to make food slide right off the knife after chopping instead of sticking to it. However, that's not the case with this one ..or my Sudoku. As I've stated though..it's still one of my favorite knives. It's very sharp, and sort of an amalgamation of a knife and a small cleaver.

It matches the Ikon Classics I have, and is a great complement to the traditional chef's knives. It is sharp and cuts this slices with ease. Despite lacking serrations, it is great for tomatoes, where a chef's knife may work a bit when sharp, but isn't perfect. This knife gently eases through. Due to the thin angle, it will prove to be harder to care for (my family does not value knives and care for them like I do... and my knives occasionally get tortured in cruel ways!). I am fine with sharpening it, and am happy to be able to go up or down a slot in the block to pick the right knife. I could not part with a chef's knife due to its sheer utility, but having a razor thin Nakiri has been great. The thin slices I can produce are easy and fun! Get one, if you don't have one. My only challenge is keeping my wife from using it as a utility knife. So far, the blade is going strong with only sharpening steel needed, and not more intensive reshaping. Hoping that continues!

5/17/21: The Wusthof Classic Ikon Nakiri knife I received is sharp, ergonomic, balanced, and beautiful. Per attached photo, the cutting edge length is only 6.25" or less, NOT the 7" currently in the description above. I would much prefer a 7" cutting edge length. Description above should be corrected to say this knife has a 6.25" cutting edge length. Even if one measures from where the bolster taper ends to the other end of the upper part of the blade, it is only 6.75" or less. Also, I would like the handle to have a bit wider circumference (see 2nd photo). Out of the package, blade could cut cherry tomatoes well, but after a couple weeks and the use of ceramic sharpening rod, those tomatoes are much more challenging to cut through, so I've gone back to a serrated knife for those.Amazon was shipper, but not the seller of my knife. Knife arrived with plastic around it, but no box. It did have a Wusthof cardboard sheath. It says, "Simply hold the blade at a 20 degree angle and draw down and across each side of the steel." Whereas, the description currently above says that knife has a "10° cutting edge." I think both of these are likely incorrect, because the description of the Wüsthof - 2 Stage Asian-Style Hand-Held Knife Sharpener says, "These two stages sharpen the edge to a 20° angle, or 10° per side." (A Nakiri is an Asian-Style knife.) I believe the knife has a 20° cutting edge/cutting angle, which implies one should hold each side of the knife at a 10° sharpening angle while drawing the blade across a sharpening rod or a whetstone. Please could writer of Amazon description and writer of the words on the sheath correct their text, if it is incorrect (as appears to be the case)? (I've been using Wedgek angle guides and a "Messermeister Ceramic Rod Knife Sharpener - 12-Inch" to help me achieve a 10° sharpening angle on each side.)

This is a great knife that I'm happy to have in my kitchen!This is the latest model and appears to be the same great quality as all of my Ikon knives.The knife is sharp and holds it's edge well. One important note, Wusthof's Asian knives have a different angle on the blade so make sure you have one of their Asian sharpeners for this knife, their traditional sharpeners won't produce as sharp a blade.The knife is light but extremely well balanced. These knives are meant to be used with more of a chopping action than a traditional rocking action, but are great for chopping vegetables, etc.The knife looks great as well and should provide a lifetime of use.I've never had a Wusthof that disappointed and this one is no exception. You'll be extremely happy!

We already have quite a few Icons, but this one is a fine addition!