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  • Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge
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Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge

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List Price: $119.99
Price: $115.00 & FREE Shipping
You Save: $4.99 (4%)
In stock.
Usually ships within 2 to 3 days.
Ships from and sold by Red's Kitchen.
7"
  • Japanese-style cook's knife designed for chopping, slicing, dicing
  • Alternating hollows on blade's sides prevent food from clinging
  • Blade, bolster, tang forged from single piece of high-carbon stainless steel
  • Tough polypropylene handle with full tang and traditional three rivets
  • Made in Germany
49 new from $94.99 1 used from $100.00

J.A. Henckels Knives Explore the Quality and Craftsmanship of J.A. Henckels Knife Collection


Frequently Bought Together

Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge + Wusthof Classic 3-1/2-Inch Paring Knife
Price for both: $154.95

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Size: 7"
  • Buy Used and Save: Buy a Used "Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knif..." and save 16% off the $119.99 list price. Buy with confidence as the condition of this item and its timely delivery are guaranteed under the "Amazon A-to-z Guarantee". See all Used offers.

Product Details

Size: 7"
Data Sheet [2.19mb PDF]
  • Product Dimensions: 16.3 x 12.3 x 4.5 inches ; 6.4 ounces
  • Shipping Weight: 8.8 ounces (View shipping rates and policies)
  • Shipping: Currently, item can be shipped only within the U.S.
  • ASIN: B00005MEGX
  • Item model number: WU4183
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (270 customer reviews)
  • Amazon Best Sellers Rank: #3,538 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Size: 7"

Wusthof 7-Inch Santoku Knife - Open Box

Customer Reviews

I use it for everything from meat to vegetables.
Sara
I have no doubt that this will be one of the last knives I ever need to buy.
Amazon Customer
This knife is super sharp, very easy to use and keeps it's edge.
Quarsh

Most Helpful Customer Reviews

195 of 199 people found the following review helpful By fast_matt on March 7, 2003
Size Name: 7"
I love stir fries, Mexican, and spicy food in general, so after reading the Amazon reviews of this knife and the Wusthof Grand Prix Asian chef's knife (same knife, different handle) I was dying to get my hands on one. A local store that deals in Wusthof FINALLY got a hollow-edge Classic santoku in, and I tried it out, along with a Grand Prix chef's knife with the same handle.
My conclusion - while the Grand Prix handle DOES fit perfectly and firmly in the hand, the Classic handle encourages placing the thumb, extended, on top of the flat handle, producing a slight forward "roll" conducive to chopping and dicing. Thus, after much deliberation, I purchased the Classic santoku knife.
When I tried this knife at home, I was not disappointed; the santoku knife chops and dices quickly and cleanly, and cleaves serrano and Fresno peppers neatly in two. The knife is light and well-balanced, and while not quite as all-around versatile, is much better suited to chopping operations than the chef's knife. The hollow edge seems to help it to cut cleanly, and reduces but does not eliminate food sticking to the knife when chopped.
It's too late - I can no longer pick a favorite knife. Right now it's a tie between my Wusthof Classic santoku knife and my Henckels four-star 6" chef's. This knife is definitely a keeper.
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71 of 74 people found the following review helpful By Justin Ratcliff on July 31, 2005
Size Name: 7"
I only own two real knives. One is my Tramontina paring knife, and the other is my Wusthof (Voo-stoff) Santoku. I've had both for almost four years now, and when I was browsing this section I realized, 'hey, I don't need anything from here, I've got it covered.' I once heard the most indispensable kitchen tools were a good chef's knife, a squeeze bottle, and a gas stove. Well, with the Santoku, you're already 1/3 of the way there, because you'll likely never need to buy another knife. At least I can't foresee having to buy another.

The thing is, when this knife's nice and sharpened up it seriously flies through anything you throw at it, though I don't suggest knife fighting with it. If you've ever found cutting poultry a pain in the ass, well this knife goes through uncooked chicken like you were cutting jell-o; it's a pretty amazing feeling. You simply draw the knife toward you, and through whatever you're cutting, and repeat.

In the hand, the santoku feels maybe a little dainty, compared to say a nine-inch chef's knife, which is like wielding a claymore. Perhaps that's what gives the santoku its almost surgical feel. It's light, it's awesomely balanced, and the shape of the blade allows you to accomplish multiple tasks, from slicing chicken breasts, to chopping rosemary, to dicing garlic.

This is a piece of Wusthof steel mind you, which means you might be passing it on to the kids, granted you follow some simple rules. First, don't ever put a knife like this in the dishwasher; it's bad for it. Two, don't use the blade to scrape together whatever you're chopping. I once saw Rachael Ray doing this on her 30-minute meals show, and it was the equivalent of fingernails on chalkboard to me. Instead, turn the knife over, and use the spine, this maintains your edge longer.
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230 of 256 people found the following review helpful By H. Row on April 15, 2003
Size Name: 7"
One trend that has eventually made it's way to home chef's is that it's OK TO MIX KNIVES! German , French, Japanese STYLE all have they're champions and advantages for various cutting and chopping jobs. Despite what you see on TV shows, you'll actually find very few professionals who have all German or all Oriental style knives. And don't tell the kitchen snobs, but it's OK to mix BRANDS too! Buy what feels good, what costs right and how often you'll use it.
The Wusthof Classic 7-inch Hollow Edge Santoku Knife combines several ideas that combined, make slicing vegetables into precise pieces. This looks nice, but also lets the food all cook at a quick and similar amount of time. Be aware that a Santoku knife is NOT MADE TO CHOP THROUGH BONES or frozen foods! Despite a small similarity, that is best left to a Cleaver.
The high "wall" of the knife blade makes for quick slicing and chopping. The identations or "kullens" reduce friction and suction, preventing food from sticking to the side of the blade.
The Wüsthof Classic 7-Inch Hollow Edge Santoku Knife is just slightly bowed to facilitate the rocking motion needed for what this knife is made to do.
Also realize that with the intermingling of knife designs one Santoku is not EXACTLY like another. Compare any knife design before purchase! And don't feel bad if you end up with a few from the Big Boys, and even a few left over from your grandmother!
I enjoy knives. I know alot about em. BUT especially enjoy USING knives. I do that mostly in the kitchen like everyone else.
This is a purchase I'm happy with!
John Row
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45 of 47 people found the following review helpful By David Heafey on July 14, 2006
Size Name: 7"
Over time, I've discovered buying the right quality items once is far better than buying sub-standard junk 4 or 5 times. Hence, my search for the right "general use" knife for my kitchen.

I cook alot of stir fry - sometimes 3 or 4 times a week. This means a fair amount of cutting, dicing and chopping of many different items from hard and soft vegetables to beef, pork or chicken. For many years, I struggled with cheap knives I had either received as a wedding present or bought from a large department store. In the end, I was sawing the food rather than cutting it; it was a chore rather than a pleasureable part of the cooking process. I decided to bite the bullet and buy the last knife I would need.

During my search, I discovered a few things you may find helpful:

- understand what you do in the kitchen and only buy what you need. It's easy to get sucked into buying a full set of 8, 10 or 12 knives. You don't have to think about it and voila! - everything's there. Granted, you will save money, but I contend you'll end up with knives you don't need. I strongly recommend buying knives separately as you discover you just can't do without that XYZ knife. Ex: I bought the 7" Classic Hollow Santoku and a small classic paring knife as a set. I found a I need a smaller utility knife for cutting sandwiches, etc... and purchased a Classic 5" knife. I can accomplish 99% of my cutting tasks with these 3 knives.

- Your first knife should be either a Santoku or Chef's knife. These knives are the workhorses of the kitchen and will be used for a majority of your cutting tasks. Once purchased and used for awhile, you can better determine what will make your life easier and go after that.

- "Handle" the knives.
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