The Classic Ikon series of knives have nice full length tangs and a bolster that allows your finger to grip close to the blade and gives you an extended handle. Steel is a nice high carbon steel that Wusthoff doesn't identify. The hardness is Rockwell 58 which is a sweet spot for shapness, edge holding and ability to sharpen. I like the balance of the Classic Ikon series. There is some steel at the butt end that helps the fine balance. They feel good in your hand and are perfect for people with average to large hands. Those with an extra-large glove size will find them a little petite. My wife has small but average sized woman hands and she likes these knives. Also of note, the edges are at 14 degrees, more like Japanese knives than most traditonal German knives. I very much prefer the extra sharpness of the 14 -15 degree edge, a little more delicate but a lot sharper for fine work. You need to maintain the edge with a very hard steel or ceramic rod. Very easy to maintain the sharp edge but harder to get back if you let it get away. I hone my knives before and after most every use. A few quick strokes keep your knives in fine condition. In short, the Classic Ikon series are big and tough as a German knife and they cut like a fine Asian knife. What more could you want? I have five of them in various sizes and they get as much work in my kitchen as my very sharp and fine grade Japanese knives do. They are not cheap but a good value for a great knife that will likely outlast you in years and be passed on to the next generation.