The Japanese chef's knife, the Santoku, is powerful and versatile: whether rhythmically chopping herbs, vegetables, and fruit or precisely slicing through meat and fish, the thin, extremely sharp blade produces fine to wafer-thin cuts. As a chef's knife with a wide blade, it is a remarkably powerful tool that is inspiring and easy to use when preparing and plating fresh food. It glides almost effortlessly through hard and soft ingredients and is also extremely durable and scratch-resistant. The hollow dimples help release thin cuts from the blade.
Although machined to balance a perfect blade and grip, every Wüsthof knife has passed through the hands of a trained specialist.
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