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Product FeaturesSize: 7"
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Product Description
Size: 7"
Amazon.com Product Description
Tough polypropylene handles with full, visible tangs and the traditional three rivets distinguish Classic knives from Wusthof's other cutlery lines. Otherwise Classic knives are identical to other Wusthof knives, embodying all the virtues that have earned the German manufacturer world renown. The principal parts of a Wusthof knife--blade, bolster, and tang--are forged from a single piece of high-carbon stainless steel, and the blade is precisely tapered from bolster to tip and from back to hand-honed edge. The blades and beautifully formed bolsters are not as thick as on some knives. As a result, despite their heft, strength, and durability, Wusthof knives are pleasingly delicate and marvelously balanced in action.
This 7-inch santoku is a Japanese cook's (or chef's) knife, featuring a low-tip style with a broad blade. The cutting edge is minimally curved, so it provides less rocking action than a European-style cook's knife. For straight-down slicing and precise chopping, however, it's superb. Alternating hollows on each side of the blade create air pockets, allowing slices to fall away cleanly. This knife should be hand washed.
From the Manufacturer
In the culinary world variety and preparing something outstanding is the key to success. Due to this, Wusthof offers more than 350 different kinds of knives to be able to provide the perfect knife for everyone. No matter which kind of blade and handle shape you are thinking of--Wusthof has the right knife for all your needs.
The most important features of a high-value forged Wusthof knife:
- Exceptionally sharp
- Long-lasting cutting edge
- High stain resistance
- Easily restorable edge
Classic Cutlery
The Classic triple-riveted knife series features:
- Precision forged from a single piece of sturdy high-carbon steel that resists stains and corrosion
- Wusthof's Precision Edge Technology (PEtec) creates an extraordinarily sharp blade that retains its edge 30% longer
- Special alloyed, stainless steel
- Durable polymer handle is contoured for a comfortable grip
- Seamless, hygienic fit of the handle
- Full tang is triple riveted to the handle for exceptional durability and control
- For professional chefs and home cooking enthusiasts
- Made in Solingen, Germany
Details of a Forged Wusthof Knife
PEtec--Precision-Edge Technology
New Wusthof technology offers superior sharpness!
The latest cutting performance tests carried out by the FGW (Forschungsgemeinschaft Werkzeuge und Werkstoffe e.V., a German research association for tools and materials based in Remscheid) confirm that Wusthof forged knives offer the best quality when compared to other well-known, single-layer brands.
The extensive tests were carried out in accordance with DIN EN ISO 8442-5. Wusthof knives have a considerably higher ICP (Initial Cutting Performance) and maintain this performance for an extremely long time (TCC = Total Card Cut).
When compared with the winners in the "cook's knife" category awarded by German consumer organization "Stiftung Warentest" in its 1st edition of 2008, forged Wusthof knives featuring the new PEtec technology produce a result which is about 20% higher.
The Technology:
- Blades are measured by a laser before sharpening
- Computer programs calculate precise sharpening angle for each blade
- Knives are then sharpened on a whetstone using precision robots
- Knives are given a final polish using a special disc
The Benefits:
- Extremely high initial cutting performance
- Exceptionally long edge retention / long service life of blade
- Optimum cutting edge along the entire length of the blade
- Unique, consistently high and reproducible quality
PEtec from Wusthof--superior sharpness for professional and home cooks!
How Wusthof Knives are Made
Wusthof knives are known for their outstanding sharpness. By honing and sharpening the knives yourself you can maintain this feeling for a lifetime of use (see "Honing and Sharpening" section below for detailed guidelines on how to do so).
The evolution of a precision forged knife
Over 40 different manufacturing steps are needed to produce a forged Wusthof knife from one solid piece of steel.
Here you will find a detailed explanation of some of the most important production steps.
1. Sheet bar of high-carbon no-stain steel
2. Precision forged piece
3. Tempered to 58-degree Rockwell
4. Polished
5. Scales of handles and rivets
6. The Wusthof Cook's knife
Types of Blades
The Right Blade for Every Purpose
The edge is the business end of a knife. It is skillfully honed by hand and incredibly sharp. For different cutting tasks different blade shapes and edges are recommended.
The Differences:
Straight-edge blade: The straight edge allows a smooth and clean cut. When carving no fibres are torn out of the meat. This edge can be used for firm and soft food like meat, vegetables and fruit.
Serrated-edge blade: The wavy or serrated edge allows an easy cut through crusty food like a traditional roast and crispy bread.
Hollow-edge blade: When cutting an air pocket is created between the hollow edge and the slice. This prevents the food from sticking to the blade and allows for finer slices.
Cleaning & Storage
Proper care for long-lasting cooking enjoyment
If you value your tools, we recommend washing your knives with warm, soapy water after each use. Rinse carefully and dry with a towel.
For proper storage we recommend the following options:
- Knife blocks in a variety of shapes, colors and configurations. The handy knife block provides protection for your blades as well as a visual compliment to your kitchen decor.
- Magnet Bars in wood, synthetic material or aluminum. Two extra strong magnet segments provide a safe, easily visible and space-saving storage option.
- Cook's cases in rolls and briefcase styles. This is the ideal method for professionals to store and transport their tools safely.
About Wusthof
Since 1814 Wusthof has set the standard for designing and manufacturing precision-forged knives.
Today the family business is in its seventh generation of ownership, under the management of Harald Wusthof.
Wusthof knives are manufactured by a skilled team of 300 dedicated workers in two state-of-the-art facilities in Solingen, Germany.
Wusthof applies sustainable practices to their production facilities: Solar panels on the roof provide electricity to their manufacturing facility, they clean and reuse water to reduce water usage, and they reuse scrap materials rather than creating waste.
In addition to knives, Wusthof offers an assortment of cutting boards, knife blocks, kitchen tools, and scissors bearing the famous Trident logo--a symbol of form, function, and uncompromising quality.
Product Description
Originally from Japan, this knife is quickly finding a following among American chefs. The curvature of the cutting edge offers great opportunity for rocking the blade while slicing and dicing. An excellent choice for cutting vegetables and meats into slices or cubes. This blade can cut paper thin slices, a great benefit to those who adore sushi and sashimi and the hollows within the blade keep food from sticking to it.
Customer Reviews
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Most Helpful Customer Reviews
164 of 165 people found the following review helpful:
5.0 out of 5 stars
Great for chopping chilies,
By
This review is from: Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge (Kitchen)
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.
204 of 224 people found the following review helpful:
5.0 out of 5 stars
Wüsthof Classic 7-Inch Hollow Edge Santoku Knife,
By
This review is from: Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge (Kitchen)
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
33 of 33 people found the following review helpful:
5.0 out of 5 stars
Great knife that will be your favorite!,
By FrankW "Frank" (Central Florida) - See all my reviews
This review is from: Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge (Kitchen)
I have been using the Wusthof Santoku Knife for several months. It has a good balance and feel. You are able to slice and dice like a Pro. The blade is thin but still ridgid enough to cut and slice straight, allowing very thin slices. It cuts meat very well and is very, very sharp. The edge is ground to a very narrow angle. Looks to be about 7 to 10 degrees. The shallow edge angle is what allows it to be so sharp. Due to the very thin edge of the blade, it should not be used for chooping or heavy duty cutting. The steel used is excellent and holds its edge forever. I touch it up ocassionaly with a ceramic sharpener. It only takes a couple of swipes with the cerramic. I think it is as sharp now as the day I received it. The dropped point is a great design. I use the back of the point to scrape garbage off of the cutting board.
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