Buying new set of Knives - need advice on Wusthof Ikon Blackwood
I am new on this board but I have been reading for the last 2 days since I was considering replacing my old set of 10 piece Sabatier Commercial knives ( Made in France) I had for 23 years. These are still OK and I will probably be sending them to Accurate Sharpening or Perfect Edge cutlery for professional sharpening service. I gave my daughter a brand new set of Henckels Twin Pro S that I got when Williams Sonoma discontinued the 10 Piece set 4 years ago for $100.
I saw a great deal on the Wusthof Ikon Blackwood 8 piece set that has been discontinued for $325 at a local Knife store that was closing. This is still $795 at Amazon ( sold by cutleryandbeyond). Williams Sonoma only carries the 7 piece set for $700. The collection includes a 3-1/2-inch paring knife, a 4-1/2-inch utility knife, an 8-inch carving knife, an 8-inch bread knife, and an 8-inch cook's knife, as well as a 10-inch steel, a pair of kitchen shears, and a 17-slot walnut storage block. I know that Wusthof now uses PEtec--Precision-Edge Technology
that has a 15 degree bevel. This is still not as good as the Japanese knives but I guess the price is swaying me to get this set.
Also considering a set of Shun Kaji ( 6 inch Chef Knife and 3.5 inch Paring knife) for $150 although the Chef knife looks too small and would prefer a 9-10 inch.
Any thoughts on this.
If you prefer a nine or ten inch chef's knife, the eight incher in the Ikon set may be a little too small for you. I use a ten inch Shun Kaji as my primary chef's knife now, and have relegated my otherwise fantastic Henkels Twin Pro eight inch chef's knife to heavy duty use, like cutting up a chicken where there is the risk of hitting some small bones. Kaji is a very sharp, but brittle knife, and I would not like to use it to do things like cut through chicken rib bones, as it may chip. My Henkels, however, which is extremly close to the Wusthoff classic, is a sturdier knife and can handle this job easily. You just can't beat those German knives (or French) when you need to do some kinds of prep work.
My suggestion is to consider going with the Ikon set plus ONE Kaji knife -- the large ten inch chef's knife. I would probably use just about everything in that Ikon set, and although you don't really NEED to get the ten inch Kaji, I actually use that combination and love it. Actually, my recommendation is to pick your knives individually, but I think you are getting a great price on what would be a very useful set, so it is probably cheaper to do that.
I have a Wusthof Blackwood Ikon. What is your question?
It is just a slogan. Don't worry about it.
Wuthof and Kaji are very different knives. So it really depends on your style. Do you like heavy tougher knives and cut with a rock chopping motion? If so, you will lean toward Wusthof. Do you like lighter stronger knives and cut with a push cutting (slightly forward or backward motion)? If so, you will like Shun Kaji knives.
As chuckl has stated, Shun is not the over manufacturer for Japanese cutlery. Assuming you are interested in these knives, we can offer you some suggestion. Do you have a price range you are comfortable with? Not a price range you can pay for. You can probably pay $100,000. I mean a price range you pay for and won't lose sleep over it. Do you can it is stainless steel or carbon steel? What about pattern? Do you care about the Damascus look?...etc.
considering you've already got some Sabs, I would question the wisdom of buying a set. Why not just get a good Japanese gyuto, which will be sufficiently different from what you already have, and yet capable of executing most of your kitchen needs? You can get a great gyuto for what you'd spend on a set, and probably get a lot more use out of it. Also, I'd agree that the 6-inch chefs knife would probably be too small.