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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

322 customer reviews
| 12 answered questions

List Price: $140.00
Price: $104.99 & FREE Shipping. Details
You Save: $35.01 (25%)
Only 5 left in stock.
Sold by Master Kitchen and Fulfilled by Amazon. Gift-wrap available.
7"
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  • 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
78 new from $92.50 2 used from $100.00

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

$104.99 & FREE Shipping. Details Only 5 left in stock. Sold by Master Kitchen and Fulfilled by Amazon. Gift-wrap available.

Frequently Bought Together

Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge + Wusthof Precision Edge 2 Stage Knife Sharpener + Wusthof blade guard 8-Inch Chef's Knife
Price for all three: $125.87

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Product Description

Size:7"

4183-7 Features: -Blade Dimension 7''.-Forged From One Piece Of Specially Tempered High Carbon Steel To Ensure Outstanding Strength.-Extraordinary Sharpness Which Is Easy To Maintain.-Special Alloyed Steel.-Seamless, Hygienic Fit Of Handle.-Triple-Riveted, Full Tang Synthetic Handle.-Dishwasher Safe, But Hand-Washing Recommended.-Lifetime Guarantee.-Made in Solingen, Germany.


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)
  • Domestic Shipping: Item can be shipped within U.S.
  • International Shipping: This item is not eligible for international shipping. Learn More
  • ASIN: B00005MEGX
  • Item model number: WU4183
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (322 customer reviews)
  • Amazon Best Sellers Rank: #7,481 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • Product Warranty: For warranty information about this product, please click here

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Customer Questions & Answers

Customer Reviews

Most Helpful Customer Reviews

201 of 220 people found the following review helpful By fast_matt on March 7, 2003
Size: 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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31 of 31 people found the following review helpful By Happy, Joyous, on September 1, 2015
Size: 7" Verified Purchase
I've been using a Japanese Embossed knife for several years and decided to try this knife because one of my friend recommended. This knife is inspired Japanese style. My initial impression is very good. Knife slices evenly and cuts perfectly. As someone who has just upgraded his knive to a lower end chef's-standard knife, I can attest to the ease of use and durability of this weighted knife.
Always wash and dry (or hang dry- if you have on of those fancy metal magnetic strips for storing knives) immediately after your cooking as the metal can and does get brown (I'm assuming rust) spots on it easily if left whet overnight / for several hours.
Well worth the price as it halves your chopping/slicing/prep work in half time (once you master the basic knife techniques- searchable on many cooking sites/ you tube videos), personally, it's been a lifesaver for dicing onions, mincing garlic/herbs, and chopping veggies for soups and sides.

The only thing that keeps it from being 5 stars for me is that the handle could be a little more comfortable. They have put a slight edge on the grip and I'm aware of it rubbing on my palm while using. The blade is really handling the big chores very well.
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45 of 48 people found the following review helpful By FrankW on June 3, 2002
Size: 7" Verified Purchase
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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60 of 67 people found the following review helpful By David Heafey on July 14, 2006
Size: 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.
Read more ›
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