This is a review of this Wusthof Classic santoku knife that’s typically sold in most high end retail stores and department stores. For decades Wusthof has produced extremely large quality chef knives and in the past 15 years has introduced their version of the very popular Japanese santoku knives to the market.

The first thing you will notice as you grab a Wusthof santoku knife is it is extremely well balanced from the blade into the handle. This knife feels great in your hands and ergonomically shaped handle makes it quite comfortable to hold. One of the unique features of this Wusthof classic santoku knife over a number of the premium excellent santoku knives is that the blade itself has a little more weight than a number of the other businesses. This allows the knife to take care of much bigger jobs than some of the 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 leading process and so reducing the friction when cutting. Hogue Deka Review of the wonderful balance and unique patented advantage of this knife, I locate enables the chef to perform jobs very quickly. This knife is very versatile. This is not a great knife for carving and precision cutting. A traditional chef knife or boning knife may be served for this purpose. But if you are wanting to do a few of those routine jobs like cutting lettuce, onions, herbs, along with other vegetables, you won’t find any other firm with a much better santoku knife than Wusthof.

The two items which are frequently viewed as negatives using the Wusthof santoku knives would be the cost and care of the knife. These knives are not cheap, they can cost between $50 and $80 dollars for a single knife. Many chefs would assert that the cost is low because the santoku knife replaces a lot of different knives in the kitchen, but as a customer these are knives are not affordable. Additionally these knives must be hand washed only. This is because the dishwasher will help dull your blade speedily. Always make sure to clean your knife soon after use so sterile food particles like tomatoes don’t stain your knife.

In general, some things about the knife which you simply come to expect from a company like Wusthof. This gives the knife amazing durability and strength, but more importantly it helps the santoku knife to maintain an edge more than those not forged from a single piece of steel. Wusthof knives are classically designed with either their standard black or white handle and using their signature trident logo. These classic looks are timeless and add a dimension of grace and beauty to any kitchen.

Leave a Reply

Your email address will not be published. Required fields are marked *