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Wüsthof Performer Hollow-Edge Santoku Knife, 7"

Name: Wüsthof Performer Hollow-Edge Santoku Knife, 7"
Price: 295 USD
Availability: InStock

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Detail
Summary
With a stunning all-black handle, the Wüsthof Performer collection combines centuries of culinary expertise with state-of-the-art manufacturing. The knives feature an ultra-durable Diamond-Like Carbon (DLC) coating that was originally created for space travel and motorsports. This gives each blade a nonstick, frictionless surface that effortlessly glides through hard and soft ingredients, and repels fats and acids to make cleanup a breeze. The Hexagon Power Grip handle has a unique offset honeycomb structure for a nonslip grip that ensures safety and precision. Combining the talents of both a chef's knife and a cleaver, this santoku is deftly proportioned for precision tasks like mincing and paper-thin slicing. It has shallow oval-shaped depressions along the cutting edge that prevent food from sticking.
- Forged from single piece of high-carbon stainless steel.
- Diamond-Like Carbon (DLC) coating increases surface hardness of steel to a remarkable Rockwell 104.
- Heat-resistant blade is immune to adverse external effects.
- Nonstick, frictionless surface of blade helps knife glide effortlessly through ingredients and makes cleanup easy.
- Shallow oval-shaped depressions along cutting edge prevent food from sticking.
- Handle has offset honeycomb structure made of glass fiber-reinforced polyamide.
- Dishwasher safe.
- Expertly made in Germany.
Dimensions & More Info
- 7" blade, 4 1/2" handle.
- 4 oz.
- Made in Germany.
Use & Care
Use
- Always use caution when handling sharp objects.
- Avoid cutting on hard surfaces such as stone, metal and glass.
- It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.
Care
- Dishwasher safe, but hand-washing recommended for durability.
- Maintain knife's cutting edge by regularly using honing steel.
- Sharpen as needed. With regular use and honing, knife should not need sharpening more than once or twice a year.
- Sharpen knife at home using whetstone or knife sharpener, or have it sharpened by a professional.
- Store knife in safe place to protect edge and prevent injury.
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