I love it so much I give it away to all my cooking inclined friends and family.

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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.

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Product Details

• Amazon Sales Rank: #12327 in Kitchen & Housewares
• Size: 6½"
• 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.