Evaluation of the Wusthof Santoku Knife

This is a summary of the Wusthof Classic santoku knife that is typically sold in most high end retail stores and department stores. For decades Wusthof has manufactured extremely large quality chef knives and at the past 15 years has introduced their version of the very popular Japanese santoku knives into the marketplace.

The first thing you will notice as you grab a Wusthof santoku knife is it is extremely well balanced from the blade to the handle. One of the unique features of this Wusthof classic santoku knife above some of the premium excellent santoku knives is the blade itself has a little more weight than a number of the other companies. This allows the knife to handle much larger jobs than some of their competitors.

The next thing you will notice as a chef is how nicely this blade slices through meals. The Wusthof santoku knife features a granton edge (hollowed out blade) which allows air to enter in the cutting process and thus reducing the friction when cutting. The blend of the great equilibrium and unique patented edge of this knife, I find allows the chef to perform tasks very quickly. This knife is very versatile. This is not a fantastic knife for carving and precision cuttingedge. A traditional chef knife or boning knife could be served for that goal. But if you’re wanting to do some of these routine jobs like cutting lettuce, onions, herbs, along with other veggies, you won’t discover any other firm with a better santoku knife compared to Wusthof.

Both items which are frequently viewed as negatives using all the Wusthof santoku knives would be the cost and care of the knife. These knives are not inexpensive, they could cost between $50 and $80 bucks for one knife. Many chefs would argue that the cost is low since the santoku knife replaces so many different knives in the kitchen, but as a customer these are knives are not cheap. Also these knives must be hand washed only. Hogue Deka Review is because the dishwasher will help to dull your blade very quickly. Always be sure to wash your knife shortly after use so corrosive food particles such as tomatoes do not blot your knife.

Generally, some matters about the knife that you simply come to expect from a firm like Wusthof. This gives the knife great durability and strength, but more importantly it helps the santoku knife to maintain an edge much longer than those not forged from a single piece of steel. Wusthof knives are all classically designed with either their regular black or white handle and with their signature trident logo. These classic looks are ageless and add a measurement of grace and beauty to any kitchen.