It is the high-quality craftsmanship that has gone into the Santoku knife from the PROFESSIONAL "S" series that sets it apart. Originally from Japan, this knife is a relatively new discovery in the West. Japanese knife manufacturers developed it when meat started to feature more frequently on Asian menus. Traditional Japanese knives were predominantly designed for cutting fish and vegetables, while the Santoku knife is much more versatile. It combines excellent cutting properties for fish and vegetables, but also enables you to slice meat with ease: the Japanese equivalent of the utility knife, as it were. The typical features of this knife include the back of the blade, which forms a straight line with the handle. As the handle is very slim, it offers great grip.
The steel used consists of a special alloy that is extremely hard yet still flexible. The ice-hardened finishing on the FRIODUR® blade further improves the properties of the knife. The material can be ground extremely precisely so that Santoku knives always have an extremely sharp cutting edge: perfect for cutting through meat and vegetables. The continuous steel from the tip to the handle also guarantees its outstanding service life. Surprise your guests with new flavours from around the world using the Santoku knife from ZWILLING to effortlessly prepare exciting Far Eastern dishes.
FRIODUR® ice-hardened blade for exceptional durability of the cutting edge and corrosion resistance.
Stainless special formula steel, ZWILLING specially fused materials: These knives are robust, corrosion-resistant and flexible at the same time.
SIGMAFORGE® knife – one-piece precision forging
RAZOR EDGE: The polished edge also provides for lasting sharpness and offers long-lasting highly precise cutting performance.
Ergonomic plastic handle with three-rivet design: For fatigue-free and safe working with the knife.