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.
I purchased a block and set of knives about 6 months ago. It didn't come with the Santoku knife so ordered it from Cooking.com. I love it, perfect for my small hands. Very sharp, perfect for slicing vegetables very thin. If you are looking for the best knives, get the Wusthof Classic, and never buy another knife again.
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.
This knife is so sharp. It made easy work of any chopping job I had to do.
The hollow-ground edge makes slicing so easy because the slices fall away from the blade instead of sticking to it. And you cannot beat the razor-sharp edge of a Wusthof knife. This is my wife's favorite knife.
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.
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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.