Classic Santoku Knife (5-in.) by Wusthof
The hollow edge santoku, similar to the Japanese cook's knife, is just right for sushi and sashimi - or anything else that needs to be sliced paper thin. The hollow indents in the blade allow food to slide right off without sticking. Also works well when dicing onions or other vegetables. Prized po... See complete description »
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The hollow edge santoku, similar to the Japanese cook's knife, is just right for sushi and sashimi - or anything else that needs to be sliced paper thin. The hollow indents in the blade allow food to slide right off without sticking. Also works well when dicing onions or other vegetables.
Prized possessions of professional chefs, Wusthof knives are an invaluable asset of any kitchen. Every element of this renowned cutlery contributes to its precision and ease of use. In Solingen, Germany, each piece is hand-forged in 38 manufacturing steps by skilled craftsmen. The high-carbon stainless steel blades are hardened to maintain a sharp edge and full tangs provide perfect balance with riveted, high-impact triple-riveted composition handles.
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.
The knife is a fun addition to my knife collection but I would not recommend it as a first purchase. Having the larger brother Wusthof Santoku as one of my two favorite knives, this was an addition for small chopping jobs and a supplement to my paring knife. The knife is light so not used for heavy chopping but its thin blade makes it nice for vegetable prep and smaller slicing jobs. <br>Netting it out, the knife is useful but an expensive addition to an already populated knife set. I would not suggest it be your first knife!<br><br>
I have been wanting the 5-in Santoku knife for a while. I have the larger 7 in Santoku and it is my favorite. I got the Wustof because I have the classic set. This knife is great. Nice size, easy to use and handle. It is still pricey for a knife, and if I hadn't gotten it as a present then I would have had to hold off.
Nicely made, good quality and very handy around my kitchen, one of the first I pick for food preperation
I added the 5 in. Santoku knife to my other chef's prep knives and have been pleased with it's performance. It's great for quickly slicing/chopping. The knife is light weight so I still prefer my traditional 10 in. chef's knife for cutting meat. I recommend sharpening with a steel on a regular basis.
I bought two different Wusthof Santoku knives because I wanted two sizes and I wanted to compare quality and performance. I found both to be exceptional knives. Slick and sharp, first knife I'd ever used that actually sliced through green onions with total ease.
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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.