Wüsthof Gourmet Hollow-Edge Santoku Knife

Summary

In its seventh-generation of family ownership, Wüsthof has been making some of the finest kitchen cutlery in the world since 1814. The Gourmet line features precision stainless-steel blades that resist stains and rust and hold an exceedingly sharp edge. The santoku blade is based on a traditional Asian design that combines the benefits of a chef's knife and cleaver. It’s ideal for slicing, dicing and mincing.

• Wüsthof has introduced a new logo for their cutlery. Please note that the logo on your knives may differ slightly from images shown here.
• The santoku knife’s signature “sheep’s foot” tip allows for a more linear edge from heel to tip than a typical chef’s knife and the indentations along the side of the blade reduce sticking. It’s ideal for slicing, dicing and mincing.
• Stamped blade is made of high-carbon stainless steel for top performance and durability.
• Triple-riveted high-impact plastic handle provides a secure, comfortable grip.
• Made in Germany.

Dimensions & More Info

• 5" knife: 5"-long blade; 4 1/2"-long handle; 3 oz.
• 7" knife: 7"-long blade; 4 3/4"-long handle; 3.8 oz.
• Made in Germany.

Use & Care

Use

• Always use caution when handling sharp objects.
• Avoid cutting on hard surfaces such as stone, metal or 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

• Hand-wash with warm water and a mild detergent. Rinse and dry immediately.
• Maintain the knife's cutting edge by regularly using a honing steel.
• Sharpen as needed. With regular use and honing, your knife should not need sharpening more than once or twice a year.
• Sharpen knife at home using a whetstone or knife sharpener, or have it sharpened by a professional.
• Store knife in a safe place to protect its edge and prevent injury.