Other Sellers on Amazon
+ $12.71 shipping
+ Free Shipping
Victorinox 7 Inch Rosewood Santoku Knife with Granton Blade
|Price:||$64.95 & FREE Shipping|
- Enter your model number to make sure this fits.
- The Japanese Santoku knife means "three uses" which refers to its excellence in slicing, dicing, and mincing
- Combines features of a cleaver with a chef's knife while the Granton blade flutes make paper thin slices and prevent food from sticking to blade
- Rosewood is naturally strong and heavy; chosen for its crack resistance and features color and grain pattern variations that give each handle a unique, natural beauty and will not discolor or corrode
- Expertly crafted in Switzerland since 1884; designed for professionals who use knives all day, every day; lifetime warranty against defects in material and workmanship
- Please NOTE that this item ships with international item number 6.8520.17 on the blade and not 6.8520.17RUS3, 40527 or 41527 but is the same 7" Rosewood Santoku
Frequently bought together
Customers who bought this item also bought
Customers who viewed this item also viewed
Have a question?
Find answers in product info, Q&As, reviews
Please make sure that you are posting in the form of a question.
The Rosewood Santoku Knife is a Japanese style knife known for its versatility. Santoku translates to "three virtues" or "three uses" which refers to the three types of cuts this knife is made for: slicing, dicing, and mincing. It combines features of both a chef's knife and a cleaver. The wide blade is perfect for scooping sliced or chopped ingredients off the cutting board and transferring them into a pot or bowl. The triad of abilities this knife possesses makes it a must-have for every home chef.
Featuring a flat cutting edge and a rounded tip called a sheep's foot, the Rosewood Santoku's unique shape makes it a stand-out from other kitchen knives. The flat edge doesn't rock on the cutting surface, which distinguishes it from a chef's knife, and provides a highly efficient motion for slicing, dicing, and mincing. The Granton blade, also referred to as a hollow or fluted edge, features hollowed-out grooves or dimples on both sides on the blade. Depending on what is being cut, these grooves will fill with juices or create pockets of air, which prevents food from sticking to the blade and creates less friction to allow for easier motion when chopping.
Even with the grooves, these are still straight-edge knives and can be honed with a sharpening steel, so they can remain razor sharp at all times. The tapered knife edge is ground in two directions to hold a sharp edge longer, and can easily be brought back to its original sharpness.
Optimally weighted with high-quality, lightweight European steel reduces hand and wrist fatigue, making it comfortable even after extended use in the home kitchen. Beautiful and authentic to our heritage, each knife in our Rosewood collection is truly a work of art. The well-balanced handles and high quality, lightweight European stainless steel blades have been hallmarks of our cutlery for over 130 years and yet are an intelligent, modern alternative to heavier cutlery. They are the perfect addition to any kitchen or a gift any recipient would cherish.
Whether a seasoned, or novice home chef, Victorinox Swiss Army offers not only the right tools and the know-how, but most importantly, the confidence to achieve one’s culinary aspirations. Expertly crafted in Switzerland since 1884, Victorinox offers a lifetime guarantee against defects in material and workmanship.
Please NOTE that this item ships with international item number 6.8520.17 on the blade and not 6.8520.17RUS3, 40527 or 41527 but is the same 7" Rosewood Santoku knife.
In 1937 Victorinox began selling cutlery in America through a Connecticut distributor called R.H. Forschner & Co. A well-known manufacturer of butcher scales, Forschner soon became the exclusive U.S. distributor for Victorinox knives, and was the name by which Victorinox knives were known.
In 2011 Victorinox began marketing all its product lines, including kitchen knives, under the common umbrella name by which the company is now popularly known – Victorinox Swiss Army. Today, Victorinox Swiss Army still sells a handful of accessories, including the High Heat Turner line, under the Forschner name.
Care and Use
Be good to your knives and they’ll be good to you. Following these simple guidelines will ensure that you get the longest life out of your knife!
Victorinox Swiss Army recommends washing all knives by hand. For best results, hand wash your knives with a soapy cloth and dry immediately.
While Fibrox Pro knives are dishwasher safe, we recommend hand washing as dishwashers are designed to spray water at a relatively high pressure, which can jostle the silverware and cause the knives to collide, dulling the edge.
Maintaining your Knife’s Edge
For optimum performance, knives should be honed after every couple of uses. Proper and frequent use of a honing steel will keep your knives sharper and performing at their best, but remember that a honing steel will not sharpen a dull knife. Honing steels are maintenance tools and are used to help keep an already sharp blade from degrading. During use, a knife edge becomes rolled or turned from direct contact with cutting boards, bones or other hard objects. In this case, honing is necessary to straighten the edge of the knife. After significant use, the steel particles become damaged and the edge cannot be brought back by honing, so sharpening is necessary. If your knives are dull, pitted, or you see visible nicks on the cutting edge, you’ll need to sharpen with a Swiss Sharp Handheld Sharpener (49002) or bring to a professional for re-sharpening.
History and Heritage
In 1884, Master Cutler Karl Elsener opened a cutlery shop in Ibach, Switzerland. There, he and the cutlers’ union he formed produced the finest steel cutlery, finished with the now-famous proprietary edge preferred globally by professional and home cooks. In 1891, Karl supplied the Swiss Army with its standard issue Soldier’s Knife and in 1897 with the Officer’s Knife. In 1921, after the death of his mother, Victoria, and with the advent of stainless steel, then known as “inoxydable" and used in the production of his cutlery, Karl changed the name of the company to Victorinox. It is from those humble beginnings that a worldwide icon was born.
Today, Victorinox is still owned and operated by the Elsener family, and both the company and family still resides in the small village of Ibach, Switzerland.
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
I have probably owned 30 of these over my career, they always had a way of getting lost or stolen in the kitchen.
What I always loved about these knives and continue to love, is that the metal the blade is made of is the absolute perfect balance.
On one end of what's available, you have very hard stainless blades that hold an edge for a long time, but you can not get them very sharp so that long lasting edge is worthless. On the other end you have carbon steel blades that are very soft, so you can put literally a razor's edge on it, but that edge fades fast and carbon steel reacts with acids so they turn black if you cut tomatoes, lemons, etc. These knives get it perfectly correct. Soft enough to put a wicked edge on it, but hard enough to keep it, with the benefit that they resist acids and staining.
I lived in Japan for many years, I own dozens of high end hand made Japanese blades, deba, sushi knives, Global knives, French & German knives etc, but this is the knife I reach for when I cook at home, 95% of the time. That remaining 5% I'm using a serrated knife to cut bread or tomatoes.
You should always hand wash it and don't let the wooden handle get wet. Get a good sharpening steel to keep an edge on it, this is the last all purpose knife you'll need to buy.
Quite uncomfortable to maintain a pinch grip while cutting because of the squared off edges on the handle where it meets the blade. Edge retention hasn't been very good either, already lost its razor sharpness after just a few days' worth of chopping. Tried to mince some parsely today and the knife didn't do a very good job...cutting board was stained green from the knife crushing the leaves.
The reason I chose this knife was because I preferred the wooden handle over the fibrox handle, it just looks nicer.
For some reason, it was very difficult to see if they were the same blade since the fibrox knife had the huge ratings and what not. I went on their website and both knifes had the same specifications with the blade.
So I hope i help some of you that were frustrated as i was.
Update: Used it only 3-4 times since purchased, always hand washed and the rosewood handle right where my thumb goes is already showing some wear. The grain of the wood has opened up a bit and rubs my thumb almost raw, especially when my hand is wet. The sealer on the wood has apparently worn away, though the rest of the handle looks like new. The smaller knife i bought just like it (Victorinox 4.75" utility knife) is still doing great though it has had much more use.
Update the Update: Got some steal wool (grade 0, then grade 0000) after it... now it is smooth as a babies butt and then oiled the wood. So I am now upgrading the rating 2 more stars.
The Victorinox is a good product, it's sharp (but not as sharp as a quality ceramic blade) it's light and easy to use for extended periods of time. The fibrox and rosewood knives have identical blades, wood just looks a lot better.
The weight would probably surprise most people, for a broad 8 inch blade the knife is surprisingly light - but by no means flimsy or too light. Given that I use a chef's knife for 90% of cutting tasks, it's perfect for me, but people who prefer a heavier knife should probably look elsewhere.