Wusthof Classic Hollow-Ground Santoku

Other Wüsthof products

Product Features

• 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

Product Details

Data Sheet [2.19mb PDF]

• Product Dimensions: 16.3 x 12.3 x 4.5 inches ; 6.4 ounces
• 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: B00005MEGX
• Item model number: 4183-7
• Average Customer Review: 4.7 out of 5 stars See all reviews (103 customer reviews)
• Amazon.com Sales Rank: #1,069 in Kitchen & Dining (See Bestsellers in Kitchen & Dining)

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Product Description

Size: 7"

Amazon.com Review
Tough polypropylene handles with full, visible tangs and the traditional three rivets distinguish Classic knives from Wüsthof's other cutlery lines. Otherwise Classic knives are identical to other Wüsthof knives, embodying all the virtues that have earned the German manufacturer world renown. The principal parts of a Wüsthof 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, Wüsthof 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. --Fred Brack

Product Description
The 7" Santoku Hollow Ground Knife was designed for comfort, hygiene and protection. It has a One-piece seamless stainless steel construction means no handle gaps or seams, for food or germs to hide -- it's very easy to keep this knife clean and hygienic. The full bolster/finger guard for safety and protection. Perfectly balanced for effortless cutting without fatigue. Ergonomic handle design developed in consultation with professional chefs.

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Customer Reviews

Most Helpful Customer Reviews

141 of 141 people found the following review helpful:

5.0 out of 5 stars Great for chopping chilies, March 7, 2003

By	fast_matt (Dallas, TX USA) - See all my reviews

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.

188 of 205 people found the following review helpful:

5.0 out of 5 stars Wüsthof Classic 7-Inch Hollow Edge Santoku Knife, April 15, 2003

By	H. Row "in1ear" (Arvada, CO United States) - See all my reviews (REAL NAME)

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

36 of 38 people found the following review helpful:

5.0 out of 5 stars How did I live so long without this knife?, April 18, 2002

By	"f-n-c" (San Antonio del Mar, Mexico) - See all my reviews

I have tons of Wusthof knives, they're really wonderful and I've had them for years and years. I bought this knife on a whim, since I've been more of a fan of Cook's knives in the past.

I don't know how I lived without this fabulously sharp knife. I use it for almost all my slicing and chopping now. My housekeeper and I fight over this knife.

I bought the hollow edge for thin slicing and it works perfectly, especially on tomatoes and onions, which I have to chop in a tiny yet precise dice for salsas.

I sharpen this knife with my chef's choice sharpener and have seen no damage to the egde or hollows.

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