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3.5-in. Classic Paring Knife by Wusthof
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- $70.00 $39.99
Rating Snapshot (26
ratings)
5-in. Classic Santoku Knife by Wusthof
The hollow edge santoku, similar to the Japanese cook's knife, is just right for sushi and sashimi - or anything else that needs to be sliced paper thin. The hollow indents in the blade allow food to ...; See complete description »
Hurry, Only 5 In Stock! - Item #216775
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| More Sizes: |
| 7-in. |
Often Bought With This Item
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Price for both:
$129.94
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The hollow edge santoku, similar to the Japanese cook's knife, is just right for sushi and sashimi - or anything else that needs to be sliced paper thin. The hollow indents in the blade allow food to slide right off without sticking. Also works well when dicing onions or other vegetables.
Prized possessions of professional chefs, Wusthof knives are an invaluable asset of any kitchen. Every element of this renowned cutlery contributes to its precision and ease of use. In Solingen, Germany, each piece is hand-forged in 38 manufacturing steps by skilled craftsmen. The high-carbon stainless steel blades are hardened to maintain a sharp edge and full tangs provide perfect balance with riveted, high-impact triple-riveted composition handles.
Wusthof's newest state of the art technology incorporates a new computer controlled method for putting the edge on Classic knives. This technology allows for an exacting edge from the tip of the knife down to the heel of the knife. With this newer precision, the knives are made sharper to 14 degrees per side for a total of 28 degrees. The knives are now sharper and this refinement increases the sharpness retention because exacting angles and edges last longer than edges sharpened by hand. The result is a knife that is 30% sharper and the ICP (Initial Cutting Performance) lasts twice as long.
Prized possessions of professional chefs, Wusthof knives are an invaluable asset of any kitchen. Every element of this renowned cutlery contributes to its precision and ease of use. In Solingen, Germany, each piece is hand-forged in 38 manufacturing steps by skilled craftsmen. The high-carbon stainless steel blades are hardened to maintain a sharp edge and full tangs provide perfect balance with riveted, high-impact triple-riveted composition handles.
Wusthof's newest state of the art technology incorporates a new computer controlled method for putting the edge on Classic knives. This technology allows for an exacting edge from the tip of the knife down to the heel of the knife. With this newer precision, the knives are made sharper to 14 degrees per side for a total of 28 degrees. The knives are now sharper and this refinement increases the sharpness retention because exacting angles and edges last longer than edges sharpened by hand. The result is a knife that is 30% sharper and the ICP (Initial Cutting Performance) lasts twice as long.
Customer Reviews
Recommended By 100% of Reviewers
Rated a "Good Value" By 88% of Reviewers
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My knife for life
by Kathy, WA
May 16, 2011
I purchased a block and set of knives about 6 months ago. It didn't come with the Santoku knife so ordered it from Cooking.com. I love it, perfect for my small hands. Very sharp, perfect for slicing vegetables very thin. If you are looking for the best knives, get the Wusthof Classic, and never buy another knife again.
2 of 2 users found this helpful. Was it helpful to you? Yes | No Report Violation »Wustof Classic Santoku 5-in
by Roberta, AL
May 18, 2010
I have been wanting the 5-in Santoku knife for a while. I have the larger 7 in Santoku and it is my favorite. I got the Wustof because I have the classic set. This knife is great. Nice size, easy to use and handle. It is still pricey for a knife, and if I hadn't gotten it as a present then I would have had to hold off.
0 of 0 users found this helpful. Was it helpful to you? Yes | No Report Violation »Great knife!
by Catherine, MD
December 3, 2007
This knife is so sharp. It made easy work of any chopping job I had to do.
1 of 3 users found this helpful. Was it helpful to you? Yes | No Report Violation »Fantastic knife
by Douglas, MO
February 13, 2007
The hollow-ground edge makes slicing so easy because the slices fall away from the blade instead of sticking to it. And you cannot beat the razor-sharp edge of a Wusthof knife. This is my wife's favorite knife.
3 of 5 users found this helpful. Was it helpful to you? Yes | No Report Violation »Good all purpose knife
by Lisa, CO
February 9, 2007
I added the 5 in. Santoku knife to my other chef's prep knives and have been pleased with it's performance. It's great for quickly slicing/chopping. The knife is light weight so I still prefer my traditional 10 in. chef's knife for cutting meat. I recommend sharpening with a steel on a regular basis.
2 of 4 users found this helpful. Was it helpful to you? Yes | No Report Violation »
