• Zwilling Pro Hollow-Edge Santoku Knife, 5 1/2
  • Zwilling Pro Hollow-Edge Santoku Knife, 5 1/2
  • Zwilling Pro Hollow-Edge Santoku Knife, 5 1/2
  • Zwilling Pro Hollow-Edge Santoku Knife, 5 1/2
Home / Zwilling Pro Hollow-Edge Santoku Knife, 5 1/2"

Zwilling Pro Hollow-Edge Santoku Knife, 5 1/2"

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  • Detail

    Summary

    The Zwilling Pro collection offers ultimate comfort, security and precision while mincing, slicing and dicing. A special arched bolster designed by architect Matteo Thun promotes a perfect thumb grip, and a contoured ergonomic handle helps reduce strain and fatigue. With a hollow-ground blade that resists sticking, this compact santoku is ideal for prepping.

    • Each knife is precision-forged using Zwilling’s Sigmaforge process, resulting in an exceptionally hard yet flexible blade.
    • Zwilling’s FRIODUR ice-hardening technique results in a harder, sharper blade that is corrosion resistant and highly elastic.
    • Blade has hollow-ground depressions to reduce friction and minimize sticking.
    • Precise lasers are used to ensure each blade’s edge is at the optimal cutting angle for maximum sharpness.
    • Arched bolster designed by architect Matteo Thun perfectly supports the thumb for ultimate comfort, safety and precise handling. Also allows the full length of the edge to be sharpened, from tip to end.
    • The sleek handle is triple riveted to the blade and contoured for a secure, comfortable grip.

    Dimensions & More Info

    • 5 1/2" blade, 4 1/2" handle.
    • 6 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

    • Dishwasher safe; hand-wash recommended, using 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 mail-in sharpening with Knife Aid®.
    • Store knife in a safe place to protect its edge and prevent injury.
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