Average Reviews:
(More customer reviews)I've owned this knife for several months and am pleased with it -- it certainly is good-looking.The santoku blade is great for chopping veggies -- I think the hollow (Granton) edge is well worth the small increase in price over a flat blade.
The only drawback to this knife -- as it is with competitors' steel-handle knives, is that most cooks will not feel as secure holding it, particular if your hands are a little slippery or greasy.It just feels as if it might slip.For that reason, I think the Wusthof Grand Prix version of this knife would be a slightly better choice.But hey, if you have a zillion-dollar kitchen and a zillion knives, this series is the prettiest to display that you'll find anywhere.
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Product Description:
The Santoku knife is a Japanese chef's all-purpose knife, the equivalent of a European chef's knife. "San" means three and "toku" means good things. It cuts everything: onions, vegetables, cabbage, fruit, herbs and meat. And because of the blade's shape (which facilitates "rocking"), it's also ideal for mincing and dicing. About Wusthof and Culinar???Introduced in 1999, the Culinar series features an elegant satin finish throughout. The blade, bolster and tang seamlessly blend into the 18/10 stainless steel handle. Precision forged in Solingen, Germany since 1814, Wusthof knives are designed for maximum strength, safety, balance and heft. Precision forging and single piece construction mean no stamping, welding or shortcuts - only solid quality you can feel.
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