Of Japanese origin, the santoku knife's name loosely translates into "three uses," those being slicing, dicing and mincing. The Granton edge (characterised by the shallow oval indentations along the blade's side) reduces friction on the ingredients being cut so the cook can work more speedily and efficiently.
As anyone who has experienced an open-kitchen Japanese restaurant can tell you, mastery of the santoku knife can add an element of theatre to one's food preparations.
Wusthof Classics are what we like to think of as big knives. They're thick and hefty, so solid you know they can handle just about anything. And yet they have a certain grace, shapes so precisely engineered that the knives practically work themselves.
Wusthof Classics are as traditional as European knives come. They feature thick bolsters with complete finger guards, triple-riveted full-tang handles, and multi-functional blade surfaces designed cleave, crush and pound as efficiently as the
Blade type: Fully forged
Blade material: X50 CrMoVa 15 stainless steel
Blade hardness: HRC 58
Edge: Double ground @ 20 degrees
Handle: High-impact polypropylene, triple riveted
Dimensions: Blade length: 17 cm
Cleaning/Care: Dishwasher safe, however it is recommended that you hand wash and dry immediately
Made in: Germany
Warranty: Lifetime warranty on all manufacturing faults & defects