Wusthof Classic Hollow Edge Santoku Knife (17cm, Black Handle)

What makes this santoku knife different from a regular chef's knife?

The santoku design features a straighter cutting edge and wider blade compared to traditional European chef's knives. The hollow edge creates air pockets that prevent food sticking, whilst the 17cm length provides excellent control for precision work. The blade geometry allows for a rocking motion or straight chopping technique, making it more versatile than conventional knives.

How should I sharpen this hollow edge santoku knife?

This knife requires sharpening at a 10-degree angle per side, which is more acute than standard Wusthof knives that use 15 degrees. Use a quality whetstone or professional sharpening service that understands Japanese-style blade geometry. The hollow edge indentations should not be sharpened - only the main cutting edge requires attention. Regular honing with a steel will maintain the edge between sharpenings.

Can this knife handle heavy-duty tasks like breaking down chicken or cutting through bones?

Whilst this santoku excels at meat preparation including chicken breast and fish filleting, it's not designed for cutting through bones or joints. The thin blade geometry optimises cutting performance but makes it unsuitable for heavy chopping tasks that could damage the edge. Use a cleaver or boning knife for tasks involving bones or cartilage.

What's the advantage of the hollow edge design?

The hollow indentations create small air pockets between the blade and food, significantly reducing sticking. This is particularly beneficial when slicing sticky ingredients like cooked potatoes, cheese, or tomatoes. The hollow edge also reduces the blade's contact surface area, decreasing friction and making cuts feel smoother and more effortless.

Is the polymer handle as durable as wooden handles?

The riveted polymer handle offers superior durability compared to wood in professional kitchen environments. It resists moisture absorption, won't crack or split and maintains its grip even when wet or oily. The three stainless steel rivets create a permanent bond that won't loosen over time. Unlike wood, it requires no special maintenance or oiling.

How do I properly care for this knife to maintain its performance?

Hand wash immediately after use with warm soapy water and dry thoroughly to prevent water spots on the stainless steel. Never put it in the dishwasher as this can damage the edge and handle. Store in a knife block or magnetic strip to protect the blade. Regular honing with a steel will maintain sharpness between professional sharpenings.

What size cutting board works best with this 17cm santoku?

A cutting board at least 30cm x 40cm provides adequate space for the santoku's cutting technique. The wide blade benefits from having room to manoeuvre, especially when using the rocking motion. Choose end-grain wood or quality plastic boards that won't dull the edge. Avoid glass or stone surfaces which will quickly damage the sharp blade.

Why is this knife significantly more expensive than similar-looking alternatives?

The price reflects German manufacturing standards, forged construction and premium materials. Wusthof uses high-carbon stainless steel that holds an edge longer than cheaper alternatives. The forging process creates a denser blade structure, whilst precision grinding ensures consistent edge geometry. The company also provides excellent warranty support and blade replacement services.