A Santoku knife is the Japanese version of the Western 'Chef's' (aka 'Cook's') knife. However, there are slight differences, as the santoku knife:
- has grooves that help separate food from the blade when cutting;
- Is a couple of inches smaller and therefore lighter; and
- can't be rocked back and forth like a chef's knife as it has a straight blade.
The santoku knife is extremely versatile and its sharp edge allows it to be used for slicing, dicing, or mincing herbs, vegetables, cheeses, meats or fish.
The Wusthof 'Classic' line is the most popular line that Wusthof offer, featuring a triple-riveted handle made from a dense synthetic material called Polyoxymethylene, a fully exposed tang and a full bolster that add weight and balance. They are also curved at the butt end to prevent your hand from slipping.
Wusthof started in Solingen, the 'city of blades', over two hundred years ago by the Wusthof family. Now seven generations later, the company is still family owned, and renowned for making some of the best kitchen knives of the highest quality and durability.
Features & Specifications
- The blade is precision-forged from a single blank of high carbon stainless steel, laser-controlled, and hand-honed twice.
- The handle is triple-riveted and fully bolstered with a full tang for safety and strength, ergonomic handle design
- Has a straight and sharp blade that allows smooth control while chopping
- Made in Germany with a lifetime warranty