Wusthof Classic Hollow Edge Santoku Knife

Pros: granton (hollow) edge, precision cuts, dependably sharp
Cons: none

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...

Pros: thin vegetable slicing is now attainable; the Wusthof cuts everything virtually effortlessly
Cons: this includes your fingertip

To go with the new kitchen, my Christmas presents revolved around accessories: pot holders, new towels, and lots and lots of knifery. I had drooled over high-quality knives for months, stocking up on Laguiole, for instance, but I am now the proud owner ...

Pros: Lightweight, comfortable, razor sharp! This knife makes chopping fun.
Cons: Handle wear started showing very early, even with hand-washing.

Introduction In my household, we are amateur chefs. My husband and I watch a number of shows ...

Pros: Sharp and easy to sharpen, great weight, graton edge means smoother cutting
Cons: Price

Wusthof Trident really knows how to make a knife. You wouldn't guess a German company would make such a fabulous Asian style knife, but they do.

Wusthof makes three knife styles, the "Classic" full tang triple riveted, the "Grand Prix" which...

Pros: Wow. Sharp. Wow. Beautiful. Wow. Closest thing to a perfect knife.
Cons: No flaws whatsoever.

I was going to title this review "the best knife I own." After some quick reflection, however, I remembered that it came very highly recommended at the knife boutique store where I bought it, and that it's one of the favorite knives of Emeril Lagasse ...

Pros: the non-stick blade remedies on of my minor kitchen concerns: sticky onions
Cons: the unusual shape introduces a whole new danger: removing my fingers.

When my mother called me raving over her Santoku, I knew something was up. My mother's knife cabinet is a functioning museum of at least two decades of knife fads. My personal favorite were these self sharpening units from france. The knifes were ...

Pros: Heavy handle. Very Sharp.
Cons: The price.

This knife is amazing. I have been coveting one for the longest time. I would watch the chef's on Food Network use them with such ease but I thought it was because they were chefs and knew how to cut. That may be partly true but I feel like I'm ...

Pros: Sharp
Cons: Price

I purchased this knife for my husband after he saw some of the chefs on Food Network using it. He ha ...

Pros: Hollow and EXTREMELY sharp edge
Cons: Absolutely NOTHING!

I've used many knives over the years. I currently enjoy a very spiffy collection of henckels and wusthof top of the line blades. I reluctantly bought this knife, despite already owning a wusthof chef knife and have been overwhelmingly surprised. The weight, balance, feel, and incredibly sharp edge makes this Santoku knife an exquisite piece of culinary art. I have been absolutely amazed at its performance. Definitely better than any henckels knife I've ever used and the hollow edge on this Santoku knife 'edges' out my wusthof chef's knife.

Pros: The knife has an excellent balance and a heavy weight in the hand.
Cons: Expensive.

Santoku knives are currently very trendy in the foodie world. One only need watch Food TV for one or two shows to see the myriad of TV chefs that use the santoku (Japanese for "three good things") to slice, dice, chop, and scoop ingredients into the bowl.

Traditionally used as a chef's knife in Japan, the hollow granton edge creates extra pockets of air that prevent thin or soft slices from sticking to the blade.

Pros: Lighter and more versatile than a chef's knife for trimming etc.
Cons: Doesn't 'rock' as well as a standard chef's knife, not as good for mincing.

I've got a couple of these in my kitchen, of differing sizes, and as always, I'm impressed by Wusthof's quality.

Pros: Light, easy to use, cuts through about any food like butter
Cons: Rust spots occur quickly

I first bought this knife because after writing to the Food Network, they said that it was the one that Rachael Ray used on 30 minute meals. I have decided that it was one of the best purchases that I have ever made. I have found that if you have one good quality knife, you do not need to have a set of them. This is my one good knife and I use it for everything. The knife is very light and easy to use. It slices through potatoes and onions like butter. My only complaint about the item is that it does not take long to rust in some spots. I have taken great care of this knife (like I said, it is my only good knife), but there are still rust spots despite my handwashing it and drying immediately. Overall, it is a quality product and worth the price.