The hardest working knife in Asian cooking, the Japanese santoku--a cross between a butcher knife and a European chef’s knife--splits, chops, dices, and slices meats, vegetables, and fruit. Its 5-inch, blade size is ideal for cooks with smaller hands and detailed chopping tasks, such as mincing garlic or slicing plum tomatoes. Like all santokus, this one has a straight edge for precise chopping and a hollow edge (with fingerprints indentations along the blade edge) that prevents food from sticking to the blade during slicing.
Part of wusthofhof’s Classic line of cutlery, this knife has a very traditional design. Its blade is hand-forged from high-carbon steel so it retains its sharp edge longer and is easier to re-sharpen. The blade also includes a stain-resistant alloy, and is ground and polished by computer for perfect tapering from tip to bolster. A signature feature of wusthofhof knives, a weighted bolster gives this santoku the perfect heft. For balance, full tangs extend through synthetic handles and are triple-riveted for strength.
