The word Santoku is Japanese in origin and means loosely “three uses”. This refers to the three main uses this general kitchen knife is usually put to: slicing, dicing and chopping. How does the Wusthof Santoku do each of these tasks?
Well according to the 5/5 rating almost 100 uses have given it. very well indeed. Read those comments here
The Wusthof Knives of the Santoku class come in 5 inch and 7 inch lengths.
Click for more info on the Wusthof Santoku Knife
The knife is thinner and lighter than normal Western chef’s knives with a sharper blade due to the thinness of the edge. This is compensated for by the steel the knife is manufactured from being of a higher, more hardened grade. A normal chef’s knife will have an edge angle of anywhere between 20 and 22 degrees. The Santoku knife will have a lesser angle of between 12 to 15 degrees.
The thinness of this knife leads to precision handling and a deft touch when cutting, with excellent balance thrown in for good measure.
The Wusthof Santoku incorporates a scalloped edge which reduces the probability of cut foods sticking to the knife. This is known as a Granton edge. The indentations themselves are called “Kullens”
The blade bolster and tang of this knife (basically from the tip of the blade to the end on the knife) is made from one piece of high grade steel. This gives the knife incredible strength.
The polypropylene handle like the rest of the knife is ridiculously strong and is dishwasher safe, however, as mentioned elsewhere on this site, do not out a knife of any quality in a dishwasher, if you want it to keep its edge.
Overall the Wusthof Santoku Classic is one of the more popular Wusthof knifes available today. The Wusthof Classic range of knives is know and respected world over.
We definitely recommend it.
Read a more indepth review of the Wusthof Santoku
The Wusthof Steak knife set is perhaps one knife that you will use outside of its specified purpose. Read our Wusthof Steak knives review.
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