Wüsthof Santoku Gourmet (17cm, Stainless Steel)

What makes the Granton edge different from a standard knife blade?

The Granton edge features small oval indentations called kullenschliff along the blade sides. These create air pockets that prevent food from sticking during cutting, particularly useful when slicing vegetables, cheese, or cooked meats. The design reduces friction and allows for cleaner, more efficient cuts compared to traditional straight-edged blades.

Is this knife suitable for cutting meat and fish?

Yes, the 17cm Santoku design works well for portioning meat and filleting smaller fish. The wide blade provides good knuckle clearance, whilst the sharp edge cuts cleanly through proteins without tearing. However, for large joints or whole fish, a longer chef's knife might be more appropriate due to the blade length limitations.

How should I maintain the blade sharpness?

Regular honing with a steel rod maintains the edge between sharpenings. Avoid cutting on hard surfaces like glass or stone, which can dull the blade quickly. Professional sharpening every 6-12 months, depending on usage frequency, will restore the original cutting performance. Hand washing and immediate drying prevents corrosion and maintains blade integrity.

Can this knife go in the dishwasher?

Whilst the product specifications indicate dishwasher compatibility, hand washing is recommended to preserve blade sharpness and handle condition. Dishwasher detergents and high temperatures can affect the blade edge and potentially damage the POM handle over time. Hand washing with mild soap ensures optimal longevity.

What's the difference between forged and stamped knife construction?

Forged knives like this Wüsthof are created by heating steel and hammering it into shape, creating a denser, stronger blade with better edge retention. Stamped knives are cut from steel sheets and are typically lighter and less expensive. Forged construction provides superior balance, durability and cutting performance for serious cooking applications.

Is the 17cm blade length suitable for all kitchen tasks?

The 17cm length handles most daily kitchen tasks effectively, including chopping vegetables, slicing fruits and portioning proteins. It's particularly well-suited for precision work and smaller cutting boards. For very large vegetables or whole chickens, a longer chef's knife might be more efficient, but this size offers excellent versatility for typical home cooking needs.

What type of cutting board works best with this knife?

Wooden or plastic cutting boards are ideal as they're gentler on the blade edge compared to glass, marble, or ceramic surfaces. End-grain wooden boards are particularly good as they allow the blade to penetrate between wood fibres rather than cutting across them, which helps maintain sharpness longer and reduces blade wear.

How does the POM handle perform during extended use?

Polyoxymethylene handles provide excellent grip security even when wet, making them safer during food preparation. The material resists kitchen chemicals and doesn't absorb odours or stains like some natural materials. The ergonomic shape reduces hand fatigue during extended cutting sessions, though some users may prefer the feel of traditional wooden handles.