This was posted 3 years 6 months 28 days ago, and might be an out-dated deal.

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Wusthof Classic Ikon 8pc Knife Block Set $649 ($634.95 Shipped w/ Code) Was $1289 @ Kitchen Warehouse

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Wusthof Classic Ikon 8pc Knife Block Set $649 ($634.95 Shipped w/ Code) Was $1289 @ Kitchen Warehouse
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vash5 on 29/09/2020 - 16:32 kitchenwarehouse.com.au (676 clicks)
Last edited 29/09/2020 - 16:35 by 1 other user
NAKED15

Pretty good deal on this set with free postage or click and collect. Personally I'm hunting around for a white set but tempted to grab this one. While it's not rock bottom price its quite decent for Wusthof.

Enjoy :)

Key Features:
Set includes:
- wooden storage block
- kitchen shears (come-apart mechanism)
- Honing Rod
- 20cm cook’s knife
- 20cm bread knife
- 20cm carving knife
- 12cm utility knife
- 8cm paring knife

  • Made from a single piece of tempered high-carbon stainless steel for exceptional strength and durability
  • Constructed with Wusthof’s Precision Edge Technology, which uses lasers when testing knife blades for maximum sharpness
  • Triple-riveted curved handles ensure sturdiness, perfect hand fit, and secure grip
  • Multi-tiered beechwood knife block with anti-slip feet keeps the knife set in order and makes a striking accent on your countertop
  • Ideal knife set that covers both basic and specialised chopping tasks at home
  • Equip your kitchen with other individual knives or sets from the Wusthof Classic Ikon range
Home & Garden Knife Block Set Wüsthof

Related Stores

Kitchen Warehouse
Kitchen Warehouse

closed Comments

  • Maglia Nera on 29/09/2020 - 16:40
    +5

    I'll take a stab at this, they've sliced the price with this sharp deal

    • vash5 on 29/09/2020 - 16:42

      Just by a hair

    • KnifeEnthusiastBoi on 29/09/2020 - 17:53
      +2

      I'll be quite blunt with you.
      This deal isn't sharp enough

      • bloom on 29/09/2020 - 18:26
        +2

        I’m still on the edge… don’t know if I can handle it

  • jopiter69 on 29/09/2020 - 16:45

    Just a reminder you only get one free sharpening service, $10 per knife after that.

    • vash5 on 29/09/2020 - 16:48

      Good reason to learn on a whetstone :P

    • John K on 29/09/2020 - 20:24

      Where did you find that info? I am getting free lifetime sharpening service from Wusthoff Australia for my set. I just have to pay the postage cost to Wusthoff Sydney and a flat $10 return postage for the whole set that Wusthoff charges.

      • jopiter69 on 29/09/2020 - 21:08

        If you bought it in the past and were promised free sharpening then they will honour it but they no longer offer free sharpening with new purchases. I bought a set and found out about the new policy after the fact. If you read the comments on their Facebook page you will see other people complaining about this issue. This is what they sent me:

        "First time sharpening your Wüsthof knife? We are pleased to offer the first sharpening of each Wüsthof knife you purchase for free, the cost which is payable will be postage.
        Have you sharpened your Wüsthof knife with us before? There is a small fee of $10 per knife plus postage for the sharpening service."

  • eruption on 29/09/2020 - 16:47
    +12

    "Damn, i just payed $1,289 for this last week"…Said no one ever

    • vash5 on 29/09/2020 - 16:48
      +1

      Yeah but it normally floats around 1K… ish

  • Daniel Plainview on 29/09/2020 - 17:08

    Show me the person who ever paid ~$1300 for this relatively mediocre block set (I have owned several individual ones of these for nearly 20yrs) and I'll show you a flying elephant.

    Dunno who's worse with joke RRP's, knife retailers or trashy jewellers.

    • vash5 on 29/09/2020 - 17:12
      +2

      Ok but, what price should I put in title? I'm not saying I don't agree with you but, that's what its marked from.

  • mickeyjuiceman on 29/09/2020 - 17:30
    +1

    Nobody needs tto spend this amount, just get 2-3 good quality single knives and save hundreds.

    • vash5 on 29/09/2020 - 17:43

      Sure, that works no worries. Each to their own.

      Price per knife in a set like this works out much cheaper than buying them separately however.

      • mickeyjuiceman on 29/09/2020 - 18:28
        +2

        Yes, but it's like buying a six-pack of cars - the unit price is cheaper, and you end up with a bunch of things you paid for and never use.

    • Joker042 on 29/09/2020 - 20:18

      You're paying for 2 - 3 knives, the block and 3 or 4 more matching handles you'll never touch :)

      But seriously, the block, the scissors, the steel, the chef's knife, the paring knife and the bread knife will all get used, so that's 5/8 I'd use at least once a week and the scissors maybe once a month for chicken soup. Don't buy this set for god's sake, but the right 5 or 6 piece set is fine.

  • KnifeEnthusiastBoi on 29/09/2020 - 17:46
    +1

    Kitchen warehouse sells the standard Cooks knife for $259~ which is apparently already 21% off RRP.

    At $259 considering the craftmanship and materials, i think is a joke.
    You can get a knife of extraordinary quality for this price from Zwilling's Miyabi line.

    Construction: High-carbon stainless steel and propylene

    Yuck.

    I estimate at most you should only be paying about $70 per knife of this block, any more and I would tell you to save your money and look elsewhere, any less and it's a bargain.

    The benchmark so far is 3 piece sets from Global at around $120-140

    • vash5 on 29/09/2020 - 18:06
      +1

      As always with anything anyone purchases, do your homework. Just because it's $259 and discounted, doesn't make it a good deal. I got the 9in Chefs version for $144 as a good example.

      Its a single piece knife and handle that is designed to be work horse. Care to share why you feel the quality is not sufficient?

      • KnifeEnthusiastBoi on 29/09/2020 - 20:09
        +1

        For me I also consider material cost. Brand matters very little if the craftmanship quality and the material quality are comparable.

        Whether you want a hard steel japanese knife or a soft steel western/german knife is beside the point, that is purely preferences. Globals will pretty much perform about the same and have similar hardness than wusthofs, so thats okay.

        What I absolutely love about knives is at the end of the day its extremely simple, theres two factors to compare: Material quality and craftsmanship quality. (its not like phones or computers that have software and multiple components involved)

        At $144 you are entering the market for chefs knives with specialised steel and superior craftsmanship and attention to detail. At $144 you can buy knives with similar or "superior" steels with birchwood/mahogany handles. For $144 you could buy yourself that Mundial set that was posted on ozbargain months ago. (im not suggesting that the mundial set is right for you, just an alternative that people may want to consider). Alternatively you could also probably get yourself a Kasumi 20cm chef's knife around the price of $140 with 32 layered damascus cladded steel and VG10 core and has a wonderful blade profile. All I am saying about this point is there are a lot of knives you could consider for $140+ and this does not stack up equally with the rest of them, even the Fibrox has better steel.

        To me at $649 might be a fair "RRP", as no one would buy at $1000, because Material + craftsmanship cost is not even worth $600..

        I would set a fair 'bargain' price of this set to be under $400. Its likely priced at $600+ because if you do a cost breakdown, people would know that they paid more for the knife block than each of the knives.

        The most relevant subjective factor that throws all of these out of the window is comfort but that depends on a combination of blade profile and handle. It is however much easier to find a comfortable handle than an ideal profile, but the blade profile is one you would notice the most during the use of it. But even if Wusthof blade profiles were somehow extraordinary, it still doesnt justify the cost.

    • Joker042 on 29/09/2020 - 20:23
      -1

      Not everyone wants the hardest most japanese fusiony knife they can find. I use my Japanese chef's knife less than my kiwi because when I do I need to be paranoid about anything else metal being on the board, avoiding bones, not hitting the sink when I flick the water off it. Wusthof make phenomenally well made knives that are a bit softer and less prone to chipping. There's nothing wrong with that.

      Hell, a lot of butchers intentionally use even softer knives and carry a steel with them and use it 10 times a day, and they sharpen their knives once a week. Saves on broken tips and notches.

  • UncleRico on 29/09/2020 - 18:55

    Save yourself over $500 and buy this instead;

    https://www.kitchenwarehouse.com.au/Yaxell-Mon-Santoku-Knife…

    At $79.95 before discounts/shipping - it's the best value item on their site.

    • vash5 on 29/09/2020 - 19:03
      +2

      I'm guessing it's your knife of chocie?

      • UncleRico on 29/09/2020 - 20:06

        No, I don't have any of the Yaxell Mon range, but I am a dedicated Santoku lover. Most versatile knife in any collection…

        • vash5 on 30/09/2020 - 18:48
          +1

          Ohh.. so why did you recommend that knife in particular if you don't mind me asking?

          • UncleRico on 30/09/2020 - 19:13
            +3

            @vash5: By reputation mainly.

            Noted Knife Enthusiast, Burrfection - see https://burrfection.com/ - raves about Yaxell being one of the best value for money propositions for Japanese knives. They're typically an OEM supplier, so you don't hear much about them compared to the likes of Global, Wusthof or Shun - but when they come up for sale at a price like this, my ears prick up. Since their Santoku was the only one selling at half price, it struck me as the standout offer. Many people - most notably those with smaller hands (esp women) or with Eastern backgrounds or training, prefer the average 7" Santoku to an 8" or 10" chefs knife on account of its slightly lighter, more deft touch - though in truth both Santoku and Gyotu (Chef) knives perform very similar tasks.

            Since my fluted Santoku is the most used knife in my kitchen, I've ordered the one I linked to for a backup for the times I'm running a couple stations or have another pair of hands to help in the kitchen. Will see how it goes once it arrives. If you can't sleep one night, check out Burrfection's Yaxell factory tour for a fascinating insight into Japanese craftsmanship;

            https://www.youtube.com/watch?v=nqKoAaMxy3U&list=LLS7YPmJHFQ…

            Sorry - wasn't trying to rain on your parade. Wusthof make some great knives - including the Ikon range, but in a set like this, many of the items will still be in mint condition ten years from now for the average user. Source: a wife with a desire for matching sets based on form over function, and years of experience at delving into the false economy of discounted knife block sets.

    • KnifeEnthusiastBoi on 29/09/2020 - 19:57
      +1

      actually a very good performing knife too.

    • Joker042 on 29/09/2020 - 20:25
      +1

      I mean, it's not a steel, it's not scissors, it's not a paring knife and it's not a bread knife, so I don't really see the comparison. By all means, don't buy stupidly expensive sets, but the idea that a santoku is the only thing you need in a kitchen is a bit silly.

      • UncleRico on 30/09/2020 - 12:41
        +1

        It's not a dishwasher or a kitchen sink either, so there's clearly plenty of other things you'll need in your kitchen.

        But at $570 cheaper than the quoted set and capable of performing roughly 80% of the tasks they're designed for just as well, it will leave plenty of coin in the bank to purchase a honing steel, paring knife or anything else you might need…

        • Joker042 on 30/09/2020 - 12:43
          -1

          No. A santoku does not do half what a paring knife does. Have you ever peeled and cored an apple with a santoku?

          It doesn't do what a steel does. Do you hone your knives with a santoku?

          It doesn't do what a bread knife does. It doesn't have serrations or scallops to catch on a hard crust.

          It doesn't do what a knife block does. Do you store your knives in a santoku?

          And it's kinda hard to break through the sternum of a chicken in a safe way without damaging other meat with a santoku. It takes 7 seconds with kitchen shears.

          Your comment is just not relevant to the deal.

          BRB, I'm gonna go finish making a spreadsheet using a santoku.

          (Written on my santoku running denseos 11.2)

          • UncleRico on 30/09/2020 - 13:03

            @Joker042: So do as already suggested and purchase those items as well. I'm not suggesting otherwise, but you seem intent on missing the point about what the majority of time (as opposed to every last minute) is spent using. What percentage of your time do you think most people spend with any of your listed tools in their hand relative to a decent Gyotu or Santoku?

            Perhaps you use half of your time coring apples with a paring knife, honing your knife with a steel or deboning a chicken with the dexterity of a Korean martial artist armed only with a pair of poultry scissors, but that is very atypical with what you'd find in a typical household or commercial kitchen. A decent workhorse knife will invariably do the bulk of the heavy lifting.

            It's certainly horses for courses, so you needn't get upset over it. I've never argued that other specialised tools can't better perform a specialised task, and my predominantly Shun Premier seven piece block set serves me well with a good range of capabilities. But as per my original post, this set is not a great value proposition as reflected by the votes it has elicited, and I'd always rather spend a bit more on a decent workhorse knife and compliment it as required than feel compelled to buy a preset collection of knives because they were 50% off retail.

            • mickeyjuiceman on 30/09/2020 - 13:32

              @UncleRico: He's pretty heavily invested in these stupid sets, for sure.

              • Joker042 on 30/09/2020 - 14:47
                -1

                @mickeyjuiceman: I've never bought a set of knives in my life. I am against people who idiotically repeat "Santoku good, it do everything" when it's clearly marketing bs. #hailcorporate

          • UncleRico on 30/09/2020 - 13:12

            @Joker042: Just read your last post-edit;

            "BRB, I'm gonna go finish making a spreadsheet using a santoku.

            (Written on my santoku running denseos 11.2)"

            I must admit, I'm not sure what you're arguing about at this point. If your sarcasm is truly driven by frustration that a Santoku knife couldn't make a spreadsheet or post to internet forums, you may be better off pointing out the honing steel or knife block that can rather than than getting all salty over a difference of opinion.

            • Joker042 on 30/09/2020 - 14:42
              -2

              @UncleRico: I love how you avoid every legitimate point I make and just focus on the jokes. It's really productive and doesn't at all show that you have zero responses and just want to go around commenting "SaNtOkU gOoD iT dO eVeRyThInG", regadrless of the fact that it's a) clearly wrong and b) likely to mislead people who are actually interested in finding out about the topic and not hearing from a zealot.

              Bravo.

              For anyone following along, just click "hide comment" then block him, it's what I've done, he's not even trying to give out good information, he's just gratifying himself in public, and it's not even a good show.

              (Santokus are just a chef knife that's worse at everything but tap chopping)

              • UncleRico on 30/09/2020 - 15:05
                +1

                @Joker042: Er, this was actually a response to your post-edit "joke", which seemingly amounts to just insulting anyone who doesn't agree with you. My initial response is above and specifically addresses your original raised points which again seemed solely intent on arguing against a position no-one took.

                If we didn't get it before, we certainly do now - santoku knifes make you mad. Move along…

  • [Deactivated] on 29/09/2020 - 19:24
    +5

    These are excellent knives IMO/IMX. Could a higher Rockwell hardness rated knife be better?
    Well that's subjective if you ask me. These are 'hard' enough… yet 'soft' enough to allow for easier sharpening by a novice. Harder knives are exponentially harder to sharpen and better suited to knife 'aficionados'. Often obnoxious & egotistical they are quick to elude a somewhat snobby' attitude in an attempt to deprecate less expensive knives. Ever heard of 'Kiwi' brand knives? If you have you'll know they are inexpensive but will sharpen up like hell. Edge retention might be a bit average sure… so, no big deal… touch them up with a steel once in a while, or take/arrange for a pro' to sharpen them up for you once or twice a year.

    No need to spend $$$ on whetstones and all else that comes along with this particular method. Face it, they may well end up collecting dust in the shed as many will simply not have the aptitude for it. With respect to 'softer' metal knives… some put down Mundial knives… makes no sense to me as again, though more expensive than Kiwi' knives, they will also sharpen up like hell. Super hard knives are to a degree are over-rated and often VERY expensive. I understand the argument that they will last a lifetime… but so will a Wusty' or an even cheaper Mundial… Ivo… Victorinox… etc. etc. I know a lot about knives but I don't feel the need to get egotistical about them.

    I feel sorry for people who need to purchase new knives as it's a minefield out there. I will add, yes a $1200 Japanese knife is something to behold when it slices through material. But remember… those super hard knives WILL break (due to inherent brittleness) if dropped on a floor nine times out of ten. Not so likely with a Wusthoff or the other ones I mentioned above (as they are not so brittle and are instead somewhat 'springy'). And again… sure, they are a bit softer… but the average person will be able to touch them up with a decent sharpening steel when necessary. I must admit my preferences are based on the fact that I am a particularly practical soul. Old and grey I am, but again let's just say, I do know a little about knives and the wide and varying matters of 'sharpness' regardless of what the relative tool or item may be. Friends and family are far more important than virtually any hobby or other such 'expertise' if you ask me! A hobby in life is one thing, but snobbery' …quite another. Some can't seem to draw a line between the two. And that includes me when I was young!

    • vash5 on 29/09/2020 - 19:59
      +1

      Thank you for the long form post that's informative rather than just subjective.

      I have to say I align with a lot of things you have said and that's because I see this particular set/type of knives as a work horse cooking tool. Yes there are harder grade and sharper knives out there but they come with different caveats that require either special attention or care.

      Thanks for sharing mate :)

      • [Deactivated] on 29/09/2020 - 21:49
        +2

        Well said vash'. Indeed I believe we are the more practical types.

        To be honest I only came back after being elsewhere on the net' as was considering deleting my post.
        Thought it may have been seen by some as long winded so thank you, I appreciate your sentiments.
        So many critics and/or self appointed experts around these days puts me off a bit.
        I try to say very little but ended up doing a bit of an essay tonight.
        I did wonder if I might hear from you and was pleased I did.

        I would add one more thing. There are those who state… 'you only need 2 or 3 knives in the kitchen'.
        My argument to that is… what about a bread knife? And about 3-4 variations the 'viciousness' of serrated knives.
        Finely serrated knives can be great for things like pineapple and even Kiwi fruit. Try one on a tomato some time.
        A 'wavy' edge serrated knife… great for sandwiches as doesn't rip them apart. Serrated knives also make great survival/camping knives as are better at cutting rope (generally speaking).

        'Tomato' knives are highly underrated for another example. I've seen hair splitting (straight) edges 'ride' right over the skin of a tomato depending on the ripeness and/or type of tomato. Yes, it does happen and many of us have experienced this. Also, what about a cleaver? I wouldn't be without 2 or 3 variations of this type of 'knife' (small, medium and large). Personally I believe one should have as many as 10 different types of knives in a 'smart' kitchen. I'm not even a chef, but I definitely have learned in life that it sure is nice to have just the right tool for the job and never enough imagination to consider that a better 'tool' is available for the given 'job'. I feel a bit sorry for those who say '2 or 3 knives in a kitchen is all you need' but of course, to each his own. They are of course entitled to their opinions and I fully accept this.

        Regards and thanks again.

        • vash5 on 30/09/2020 - 02:57
          +1

          Well I'm glad you didn't delete it because it was a good post and it has provided some good food for though in the deal.

          I try and make an active effort to respond to people when I post a deal or a chat topic when possible. While some cases don't call for a responses I try and be engaging within the community where possible.

          I understand what you mean by arm chair experts and it's the internet after all. I have found in my experience as soon as someone learns a little about a topic they assume they know a lot. They don't put in the time and effort because information is so easily accessible but when it comes down to it, it takes a lot longer than watching a hand full of YT vids and a few forum comments before you should virtue signal your educated superiority.
          I would certainly encourage meaningful conversation online as you have done so tonight. If people take issue, that is their problem, not yours. If they lack the good sense to be respectful or be so easily offended it's not your responsibility to hold their hand or pander to a coddled mind.

          Well I guess it all comes down to what kind of cook you are and how much you do in the kitchen. Once again I find myself agreeing with you that 2-3 knives works but its always better to have a tool box full of the right tools instead of a screwdriver, adjustable wrench and hammer.

          Hahahah.. well we normally have cherry tomatoes but point well made. Now a salami/small goods knife with a serrated edge is something I can get behind.

          Nor am I a chef, I cook frequently and after having the pleasure of using my first Wusthof, it has changed my outlook on how functional and fun having a nice sharp set of knives can be when prepping food. I want to now build upon that first knife I have purchased but with a set that will be useful, stand the test of time and be backed by a company that has a good reputation/trusted within the industry.

          Thank you as well good sir. It has been a pleasure having such good dialogue with you too :)

        • vash5 on 01/10/2020 - 01:45

          Hey Chris, not sure if you have seen this YT vid before but its super informative and I think you may enjoy it as much as I did.

          https://youtu.be/7nTBEbMQBGQ?t=145

    • KnifeEnthusiastBoi on 29/09/2020 - 20:14
      +1

      There are actually some harder steels that are quite resilient too, so there is that factor to consider.

      If you talk about stainless steels, unfortunately the harder they get, usually the more brittle (due to additives like molybdenum and vanadium which increase the grain size).

      However get some of the semi-stainless or full carbon steels, can reach 63+ rockwell with tight grain structures making them quite resilient to chipping compared to any stainless steel.

      • vash5 on 30/09/2020 - 03:06

        You are spot on and I look forward to the day I do get a knife with a 63+ rockwell in my set.

        If we take aside the brittle nature of these hard blades, the next biggest factor is keeping them sharp. For the average person (me included), keeping these knives sharp or sharpening them is not an easy task. First you need the correct tools (usually pricey), the technique and the knowledge of what kind of edge is required. These are all part of the upkeep of a great blade and if not done properly you may as well get a softer material because the outcome will eventually be the same. What do you think?

        • KnifeEnthusiastBoi on 30/09/2020 - 10:31

          Might be worth looking into some of the more specialised higher carbon steels.

          Harder steels having fine grain structures can also be easy to sharpen, like Konosuke's HD2 steel

          I havent had direct experience with it, but i have heard that Konosuke's HD2 steel gives about the same properties as White #2 and Aogami Super but still being easy to sharpen.

          Then again having a good stone also makes a world of difference. Chosera 800/1000 cuts a hell of a lot faster than the tojiro 1000 on my VG10 steels. I give my knives a quick freshen ever 3-6 months on these stones and it takes me about 5-10 minutes on each knife.

          My White #2 yanagiba has a touch up maybe once a year. It only ever touches raw fish anyway.

          Lots of different factors at play.

          Admittedly I am a knife enthusiast (like the other guy mentioned above, and its pretty obvious from my name), and most people who are willing to spend $80-200 on a single chef knife probably fall into that category/range. For these people, they would be pretty well-read and know what they want. I think the price these knives are priced at basically fit that bill, so I personally think that people who might be attracted to this "deal" either are very big fans of wusthof knives, and are willing to spend extra money because of it, or they assume that they are worth the money.

          Of course I am generalising, but i guess you can tell by how many people have purchased/upvote to make your conclusion on that…

  • Phil22 on 29/09/2020 - 19:38
    +3

    https://www.teddingtons.com.au/wusthof-essential-classic-6pc…

    $250 less for this set. Handle is different but metal is the same (i think). No carving knife or scissors, which actually can be included and still $50 less than OPs post. Either way, don’t recommend spending so much on a set. Just need a cooks and paring knife.

    • vash5 on 29/09/2020 - 20:02

      There is a few things different with that set (mostly handle and bluster).The handle is mostly comfort but this can make the difference between a knife you love, to a knife you like cooking with.

      Thanks for sharing tho.

      • Joker042 on 29/09/2020 - 20:31
        -1

        Bolster*

        • vash5 on 30/09/2020 - 00:20
          +1

          Hahaha.. that one 😅

    • KnifeEnthusiastBoi on 29/09/2020 - 22:52

      Classic and Classic INOX are both forged, Inox has different handle shape, those are main differences.

      • vash5 on 30/09/2020 - 00:20

        And the bolster.

  • shbshb on 29/09/2020 - 20:10

    Normal price at Peter's is $600.

    • vash5 on 30/09/2020 - 02:22

      Peters?? Sorry that might be a noob question.

  • whitelie on 29/09/2020 - 21:58

    Have always liked the look and feel of the Ikon knives but the Wusthof Chef's/Cook's knives have too much rocker for me personally.

    • vash5 on 30/09/2020 - 02:23

      Hahahah.. I know exactly what you mean.

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