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  • Wusthof Classic 5-Inch Hollow Ground Santoku Knife
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Wusthof Classic 5-Inch Hollow Ground Santoku Knife

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List Price: $120.00
Price: $49.99 & FREE Shipping
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Only 4 left in stock.
Ships from and sold by Swiss Knife Shop.
  • 5-inch hollow-edge santoku for smaller hands or detailed chopping tasks
  • Hand-forged of high-carbon steel with stain-resistant alloy
  • Precise tapering from grinding and polishing procedure
  • Weighted bolster; full, triple-riveted tangs
  • Synthetic traditional-style handles
38 new from $49.95

Frequently Bought Together

Wusthof Classic 5-Inch Hollow Ground Santoku Knife + Wusthof Classic 3-1/2-Inch Paring Knife
Price for both: $89.94

These items are shipped from and sold by different sellers.

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Product Details

Size: 5"
  • Product Dimensions: 12.5 x 3 x 1 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B0001WN9OG
  • Item model number: WU4182
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (233 customer reviews)
  • Amazon Best Sellers Rank: #12,422 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Size: 5"

The hardest working knife in Asian cooking, the Japanese santoku--a cross between a butcher knife and a European chef’s knife--splits, chops, dices, and slices meats, vegetables, and fruit. Its 5-inch, blade size is ideal for cooks with smaller hands and detailed chopping tasks, such as mincing garlic or slicing plum tomatoes. Like all santokus, this one has a straight edge for precise chopping and a hollow edge (with fingerprints indentations along the blade edge) that prevents food from sticking to the blade during slicing.

Part of Wusthof’s Classic line of cutlery, this knife has a very traditional design. Its blade is hand-forged from high-carbon steel so it retains its sharp edge longer and is easier to re-sharpen. The blade also includes a stain-resistant alloy, and is ground and polished by computer for perfect tapering from tip to bolster. A signature feature of Wusthof knives, a weighted bolster gives this santoku the perfect heft. For balance, full tangs extend through synthetic handles and are triple-riveted for strength.

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.

Customer Questions & Answers

Customer Reviews

Very, sharp, well balanced.
This knife is razor sharp and razor thin, allowing you to cut through vegetables like butter.
Larry F. Rogers
This knife is the perfect size for most chopping and slicing jobs.
Book Indexer

Most Helpful Customer Reviews

191 of 194 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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63 of 66 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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44 of 46 people found the following review helpful By FrankW on June 3, 2002
Size Name: 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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