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Wusthof Classic Hollow-Edge Santoku 4182, 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 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

Price is $150.00

Price: $150