Wusthof Classic Santoku Knife is One Sharp Knife with a Granton Edge
Written: Jun 21 '03
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Pros: granton (hollow) edge, precision cuts, dependably sharp
Cons: none
The Bottom Line: By far the most interesting knife in my kitchen with a certain appeal that no other knife offers. Oh ... and it's sharp, too.
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| mind-full's Full Review: Wusthof Classic Hollow Edge Santoku Knife |
The Wusthof Classic Santoku Knife with Granton Edge gives me the convenience and ease of chopping and slicing as any Cooks knife will, but with a few advantages not found on standard knives.
Japanese Technology Meets German Engineering
I don't have dimples, but my Wusthof Classic Santoku Knife does ...
The Wusthof Classic Santoku Knife comes in "regular" or with a Granton edge. I chose the Granton edge mainly out of curiosity, having heard that the little dimples, or recessed areas on the knife allow for for chopping foods without them sticking to the knife.
I didn't really believe it. Now I do.
While not without fail, the Wusthof Classic Santoku Knife sporting those little hollows on the blade really does release better than my Wusthof Classic Wide Cooks Knife, though doesn't replace that knife in any way -- only in shape and form.
Anatomy of a Knife
The Wusthof Classic Santoku Knife reminds me of a stunted cleaver with a slightly curved edge -- and sharp, unlike a cleaver (the edge of a cleaver should be slightly dull, contrary to popular belief). And, unlike a cleaver, it is lightweight, moreso than a Cook's knife of similar length.
The hollows ground into the blade on both sides add to the sharpness of the blade, as well as create less resistance on the food you're chopping -- providing air pockets on the each side that really, honestly, and you-have-to-see-it-to-believe-it release foods more easily ... slices of onion, mushrooms and shallots don't stick to the knife as they do when using a standard Cooks' knife or slicing knife.
The Wusthof Classic Santoku Knife, at 7 inches in length and approximately 2 inches at the widest end of the blade, has become an indispensable tool in my kitchen. Like all other Wusthof Classics, it is a forged blade and offers full tang (solid piece of carbon steel from the tip to the end of the handle), giving me an excellent quality knife at a price reflecting that quality.
In weight, it doesn't come close to my Cook's knife (8"), weighing about half as much. Therefore, in doing lots of chopping work or fine dices and mincing I prefer the Cook's knife, only for the fact that the added weight works to my advantage -- the weight of the knife does a lot of the work, and the curve of the blade allows for a rocking motion for that type of chopping. Yet for fine and/or even slicing, nothing compares to the Wusthof Classic Santoku Knife.
Care of a Champion Knife
Knives really should receive special care, aside from a professional sharpening every year or two. Cleaning and regular honing of a knife makes a real difference in not only its performance, but its life span, too.
The Wusthof Classic Santoku Knife can be cleaned in the dishwasher, but doing so may cause pitting of the forged steel blade. I wash and dry my knives by hand as close to immediately after use as I can, ensuring that they won't be dulled by bumping around in the sink, as well as ensuring that no one will be accidentally injured by coming in contact with the incredibly sharp blades. Use them, clean them and put them away in a safe place. That's just good practice and common sense.
Honing the blades is something people often mistake for sharpening. A good "steel" is necessary for this job, and the steel should be longer than the knife you're honing for safety and accuracy.
I hone my knives at every or every other use, running each side of the blade along the honing steel at a 20º angle. The speed at which you perform this task is not important, it's accuracy that counts. Honing on each side should be repeated about 10 times from end to end of the blade each time. Instructions on the honing method usually come with the steel itself at purchase.
After honing, it's a good idea to wipe off the knife with a soft towel.
Honing of the blade actually straightens and smooths the edge of the knife, but doesn't really sharpen it. If you have old knives that you've never honed (straight edge, not serrated, try it. You will notice a difference, and actually, it's kind of amazing. Not amazing enough to make me stay with my old "cheapo" knives, but enough to make some difference in performance.
A Rose by Any Other Name ...
When shopping for a Santoku knife you may be confused by one thing: the name. The Wusthof website promotes the knife as an "Asian Knife". Stores represent it as "Santoku" and as "Santuko". Some advertisements call it a "Japanese Cook's Knife".
Believe me when I say, a Wusthof Classic Santoku knife by any other name slices as sweetly. I can't and won't speak for any other manufacturer in glowing terms on this front, but you can't go wrong with Wusthof.
You Never Forget Your First Time
I can still remember my initial reaction to the Santoku knife -- charming, handsome and finely chiseled in features, it had me hooked if only visually. I brought it home, and after comparing its build with my other knives and noting the clear differences in design, honestly, I was thinking about returning it.
Seeing the Santoku as a television personality on Food Network was one thing, and first impressions in a store are only superficial. It's not like you can take it out for coffee and get to know it, after all. I had a few misgivings based purely on outward appearances, not giving the knife a chance to show its personality or talents. Shame on me. I was shallow.
So, I put off the first encounter, slid the Santoku into a slot in my Wusthof 15-Slot Oak Knife Block and decided to put it out of my mind.
This didn't work. I thought about the Santoku almost constantly. There was something in its looks that offered hints of potential that just wasn't there in the other knives I'd handled before this.
Later that night I had to try it. It was an experience I'll never forget.
My first experience with the Wusthof Classic Santoku Knife brought tears to my eyes (the onion I was slicing had nothing to do with it). The razor-sharp blade gave the impression of falling into nothing. As it must have seemed to the Israelites upon watching Moses part the Red Sea, the onion parted from the blade with barely a touch. The Granton edge may be not omniscient, omnipresent or omnipotent as the backing Moses had, but it's effective in the job its called to do. Foods may not always just fall away, but you won't feel that they're adhered to the knife as it sometimes feels when slicing with a flat-sided knife.
The eye appeal of this knife alludes to something more, and you certainly do get more with the Granton edge.
I'm sure it will provide memories in my old age. Of course, with the quality of Wusthof knives, I won't have to work only from memory ... I'll have my Wusthof Classic Santoku Knife right there with me, still sharp and working as well as ever.
I hope I can say the same things about me.
Recommended:
Yes
Amount Paid (US$): 60
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Epinions.com ID:
mind-full
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Member: Amy
Location: Same Place as Ever
Reviews written: 320
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Faith is like electricity. You can't see it but you can see the light.
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