Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge
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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
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This item Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge
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|Item Dimensions||12.3 x 16.3 x 4.5 in||1.77 x 12.01 x 0.59 in||0.75 x 12.25 x 1.82 in||3 x 9 x 1 in||0.75 x 11.75 x 1.75 in||1.88 x 11.62 x 0.75 in|
The CLASSIC 7" Hollow Edge Santoku Knife is designed with a thinner blade than the traditional chef’s knife, at a 10 cutting edge, and gradually curves up at the very end providing a straighter edge. The hollow edge is crafted with evenly spaced vertical indentations, which create small air pockets between the blade and the food. These small air pockets gently push food off the blade and reduce friction and drag. This knife allows cooks to effortlessly prep a wide array of fresh produce, including starchy vegetables like potatoes, which tend to stick to a knife’s blade.
Top customer reviews
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.
This knife is awesome. I've been using it every day at work for about 3 weeks now, and it's pretty awesome. The blade is very sturdy, it holds its edge very well when properly sharpened. It glides through just about everything I've used it on, and it's very comfortable on my hand. It's not overly heavy, it's just right. The weight is very evenly distributed. It may not sound like a big deal, but when you're using it through 10 hour shifts, that sort of thing becomes a big comfort factor real quick. I've used it holding it midway on the handle and partly on the blade for chopping. It feels very nice on the hand either way I've held it.
Granted this is not a Chef's Knife but a Santoku Knife, it does any job you put in front of it! Santoku is a Japanese word meaning three virtues/uses; this knife can be used for slicing, dicing, and mincing.
There are many Santokus out there but the Wusthof is definitely in the top five (or even top three!). It is worth every penny and actually makes you want to go into the kitchen. Even if you can't cook, you'll soon develop a desire to with this knife.
This knife does what every product you buy should...it makes life easier!