Summary
Combining the duties of both a chef’s knife and a cleaver, this santoku is deftly proportioned for precision tasks like mincing and paper-thin slicing. The high-carbon-steel blade has shallow oval-shaped depressions along the cutting edge that keep foods from adhering to it.
- Knife is precision forged from a single piece of sturdy high-carbon steel that resists stains and corrosion.
- Blade has hollow-edge depressions to reduce friction and minimize sticking.
- Wüsthof’s Precision Edge Technology (PEtec) ensures a 20% sharper blade with twice the edge retention.
- Full tang is triple riveted to the handle for exceptional durability and control.
- POM handle contoured for a comfortable grip.
Dimensions & More Info
- 5" Knife: 5" blade, 4 1/2" handle; 3.8 oz.
- 7" Knife: 7" blade, 4 1/2" handle; 4 oz.
- 8" Knife: 8" blade, 4 1/2" handle; 8 oz.
- Made in Germany.
Use & Care
Use
- Always use caution when handling sharp objects.
- Avoid cutting on hard surfaces such as stone, metal or glass.
- It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.
Care
- Hand-wash with warm water and mild detergent.
- Rinse and dry immediately.
- Maintain the knife’s cutting edge by regularly using a honing steel.
- Sharpen as needed. With regular use and honing, knife should not need sharpening more than once or twice a year.
- Sharpen knife using whetstone or knife sharpener, or have it sharpened by a professional.
- Store knife in safe place to protect edge and prevent injury.
