Classic Asian Cook's Set (2-pc.) by Wusthof
Two basic knives you'll reach for time and time again as you chop, slice, mince and peel. From Wusthof's Classic line, this pair includes a 7-in. Hollow Edge Santoku Knife and a 3-in. Paring Knife. The Santoku, similar to the chef's knife, can be used for slicing onions, cutting melon or mincing her... See complete description »
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Two basic knives you'll reach for time and time again as you chop, slice, mince and peel. From Wusthof's Classic line, this pair includes a 7-in. Hollow Edge Santoku Knife and a 3-in. Paring Knife. The Santoku, similar to the chef's knife, can be used for slicing onions, cutting melon or mincing herbs; the Paring Knife removes skins from potatoes or apples. The high-carbon stainless steel blades have indentations along the edge that help prevent food from sticking as you slice. Full tangs provide perfect balance. The precision forged knives also come with triple-riveted, high-impact composition handles that fit comfortably in the hand.
Wusthof's newest state of the art technology incorporates a new computer controlled method for putting the edge on Classic knives. This technology allows for an exacting edge from the tip of the knife down to the heel of the knife. With this newer precision, the knives are made sharper to 14 degrees per side for a total of 28 degrees. The knives are now sharper and this refinement increases the sharpness retention because exacting angles and edges last longer than edges sharpened by hand. The result is a knife that is 30% sharper and the ICP (Initial Cutting Performance) lasts twice as long.
I bought the knives for a. So they haven't been used yet. But I have Wursthof-Trident knives I bought 40 years ago as well as a few more recent additions. We have also purchased them for gifts over the years. Mine have never been professionally sharpened, just a few swipes with a steel when they need it. I wouldn't buy anything else.
Every kitchen needs these knives.
I love my new Wusthof knives and most importantly I have my favoriate asian knives which I use on a daily basis. I am so so happy with these knives.
The Santoku knife is a dream. I have a Wusthof set and by far use this knife the most. It slices very thin slices and is lightweight, which is a bonus. I really don't know that I needed the small knife, especially because I already had a set. I have not used it as much, though I am sure it is the same Wusthof quality I already love.
This set pretty much gives you most of what you need in the kitchen. Of course you may want 2 or three additional knives. These 2 knives replaced 9 mediocre knives that my mom has had in her kitchen for the past 15 years.
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Don't you hate it when you're trying to slice a cooked potato and your knife just smushes it instead? Try using a <i>santoku</i> knife instead. Its blade has specially designed hollow indentations that reduce drag when cutting, so your knife will slice right through. Santokus are also great for cutting soft cheeses, slicing onions, and just about all your everyday chopping tasks.