Product Description

Originally from Japan, this knife is quickly finding a following among American chefs. The curvature of the cutting edge offers great opportunity for rocking the blade while slicing and dicing. An excellent choice for cutting vegetables and meats into slices or cubes. This blade can cut paper thin slices, a great benefit to those who adore sushi and sashimi and the hollows within the blade keep food from sticking to it.

Product Details

• Amazon Sales Rank: #2201 in Kitchen & Housewares
• Size: 7"
• Brand: Wüsthof
• Model: 4183-7
• Released on: 2001-07-31
• Dimensions: 4.50" h x 12.30" w x 16.30" l, .40 pounds

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

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

Manufacturer's Description
Quickly becoming one of the most popular knives in our assortment due to its versatility. Also known as the "Santoku" knife. This knife performs equally well at chopping/dicing a mountain of herbs and vegetables as it will for the paper-thin slicing of raw/cooked meats, fish and poultry.

With over 70 styles (and growing), our aptly named Classic Series of precision forged knives is by far the world's largest. With a size and shape available for any cutting task, it's no wonder that professional chefs and cooking enthusiasts the world over look to WUSTHOF for all their cutlery needs.

Blade Shape
The cook’s knife’s primary duty is chopping and dicing. The curved edge, (the belly of the knife) is designed from the tip to the heel to facilitate that task by rolling smoothly.

The Edge
The "Business End" of every Wusthof knife. Skillfully honed by hand. It's incredibly sharp. Laser tested to perfection,long-lasting and easily resharpened.

The Blade
Computer controlled grinding and polishing procedures result in precise tapering from bolster to tip and from back to edge.

The Steel
The Wusthof steel formula,etched on every blade, has evolved over years as the optimum high carbon/stain resistant alloy for edge retention and resharpening.

The Bolster/Finger Guard
Wusthof's signature feature accounts for the heft; the solid, balanced feels acclaimed by professional chefs throughout the world. They insist on it... shouldn't you?

The Handle/Tang Assembly
A seamless, totally hygienic fit could only be achieved with incredibly durable Hostaform-C handles, triple riveted to the fully visible tang of the CLASSIC series. Completely buffed and polished by hand, the slightest imperfection means the knife will never leave the factory.

Customer Reviews

Great for chopping chilies
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.

Wüsthof Classic 7-Inch Hollow Edge Santoku Knife
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

Great knife that will be your favorite!
I have been using the Wusthof Santoku Knife for several months. It has a good balance and feel. You are able to slice and dice like a Pro. The blade is thin but still ridgid enough to cut and slice straight, allowing very thin slices. It cuts meat very well and is very, very sharp. The edge is ground to a very narrow angle. Looks to be about 7 to 10 degrees. The shallow edge angle is what allows it to be so sharp. Due to the very thin edge of the blade, it should not be used for chooping or heavy duty cutting. The steel used is excellent and holds its edge forever. I touch it up ocassionaly with a ceramic sharpener. It only takes a couple of swipes with the cerramic. I think it is as sharp now as the day I received it. The dropped point is a great design. I use the back of the point to scrape garbage off of the cutting board.