This Santoku knife from the Wusthof Classic collection performs the three essential cutting tasks a Santoku is named for: slicing, dicing, and mincing. The blade of a Santoku is thinner than the blade of a chef's knife. The blade edge is also sharpened at a more acute angle than Western-style blades. The hollow-ground indentations create air pockets to push food away from the blade as you work, making this knife ideal for slicing food that tends to stick to knife blades.
The Wusthof Classic collection offers the widest range of cutlery and has been Wusthof's best selling series of knives for generations. The blade is forged from X50CrMoV15 steel and sharpened with Precision Edge Technology (PEtec) for superior blade sharpness. It offers excellent edge retention with 58 Rockwell hardness. This high-carbon stainless steel includes vanadium for durability and wear resistance, and molybdenum for hardness and corrosion resistance. Full tang construction offers balance and strength while cutting. The triple-riveted knife handle is made from a highly durable synthetic that resists fading and discoloration, with a full bolster and finger guard.