Santoku Knife with hollow edge cm. 17 Classic Series Wusthof
Styled after the Japanese Cook´s Knife this blade is just right for preparing not only fine Asian but also Western cuisine.
Forged from a single piece of chromium-molybdenum-vanadium blade steel (X50 Cr MoV 15).
With hollow edge.
The hollow edge creates pockets of air which prevent extra thin or soft slices from sticking to the blade.
Knives with this typically Japanese blade shape can be used for all sorts of things. The wide blade and particularly sharp cutting edge are ideal for the finest cutting jobs in the kitchen. In contrast to the European cook’s knife, the blade is wider, thinner and not quite so pointed.
Air cushions are created by the hollows and prevent thin slices of courgette, aubergine or potato, for insttance, from sticking to the blade. The santoku is also excellent for peeling and dicing turnips, swedes or celeriac.
Blade cm. 17