Sales Rank: 249; Release Date: 31 July, 2001


Features:

Made in Germany

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

Average Rating:
Rating: - 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

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Rating: - 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.

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Rating: - BEST SANTOKU KNIVES: Cook's Illustrated magazine
BEST SANTOKU KNIVES: If you're ready to chop and dice the summer harvest, Cook's Illustrated magazine rated the best Japanese santoku (chef) knives in its July/August 2004 issue:

MAC Knives Superior Series SK-65 - Superior Santuko - 6 1/2 inch ($55) finished first, followed by Kershaw Shun Classic ($89.99), Wustof Grand Prix ($69.99) and Global Oriental Cook ($78).

Our reputation as the World's finest knife is based on the experiences of MAC knife owners who use our knives every day. They tell us that once they began using their MAC knives, they could never go back to their "old" knives--Henckels, Wusthofs, Sabatiers, Gerbers, Chicagos, Globals, Cutcos.

****FACTS

RAZOR SHARP EDGE. The MAC knives are truly razor sharp. In head-to-head tests against all other manufacturers, we have never found a sharper knife.

STAYS SHARP. Our special alloys and hardening processes have created edges which stay sharper many times longer than other knives.

THIN BLADES FOR RESISTANCE FREE SLICING. Our thin blades glide effortless through each slice Other knives "wedge" and get stuck in the cut because of their forged construction or grind type.

ERGONOMIC DESIGNS. Each and every one of our designs have been tested and optimized for their particular application. Put any of the MAC knives to the test by actually using it and you will appreciate and understand the difference.

The knife that received top honors in both Bon Appetite and Cook's Illustrated magazines against all other knives tested.

We agree, this has been our top knife recommendation for the last two years for a chef style knife. MAC Knives Superior Series Superior Santuko Knife - The ideal Japanese-style chef's Knife, this MAC santuko knife is a multiple-use, 6 1/2 inch kitchen knife that offers durability, sharpness and convenience.

The knife that received top honors in both Bon Appetite and Cook's Illustrated magazines against all other knives tested. We agree, this has been our top knife recommendation for the last two years for a chef style knife.

***Note: Cook's Illustrated (July/August 2004) didn't find a granton edge helpful.