List Price : $140.00 Price : $77.00
Product Description
Originally from Japan, this knife is quickly finding a following among American chefs. The curvature of the cutting edge offers great opportunity for rocking the blade while slicing and dicing. An excellent choice for cutting vegetables and meats into slices or cubes. This blade can cut paper thin slices, a great benefit to those who adore sushi and sashimi and the hollows within the blade keep food from sticking to it.
- Japanese-style cook's knife designed for chopping, slicing, dicing
- Alternating hollows on blade's sides prevent food from clinging
- Blade, bolster, tang forged from single piece of high-carbon stainless steel
- Tough polypropylene handle with full tang and traditional three rivets
- Made in Germany
Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge Reviews
Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge Reviews
| 162 of 163 people found the following review helpful:  Great for chopping chilies, By This review is from: Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge (Kitchen) I love stir fries, Mexican, and spicy food in general, so after reading the Amazon reviews of this knife and the Wusthof Grand Prix Asian chef's knife (same knife, different handle) I was dying to get my hands on one. A local store that deals in Wusthof FINALLY got a hollow-edge Classic santoku in, and I tried it out, along with a Grand Prix chef's knife with the same handle.My conclusion - while the Grand Prix handle DOES fit perfectly and firmly in the hand, the Classic handle encourages placing the thumb, extended, on top of the flat handle, producing a slight forward "roll" conducive to chopping and dicing. Thus, after much deliberation, I purchased the Classic santoku knife. When I tried this knife at home, I was not disappointed; the santoku knife chops and dices quickly and cleanly, and cleaves serrano and Fresno peppers neatly in two. The knife is light and well-balanced, and while not quite as all-around versatile, is much better suited to chopping operations than the... Read more 203 of 223 people found the following review helpful: Wüsthof Classic 7-Inch Hollow Edge Santoku Knife, By This review is from: Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge (Kitchen) One trend that has eventually made it's way to home chef's is that it's OK TO MIX KNIVES! German , French, Japanese STYLE all have they're champions and advantages for various cutting and chopping jobs. Despite what you see on TV shows, you'll actually find very few professionals who have all German or all Oriental style knives. And don't tell the kitchen snobs, but it's OK to mix BRANDS too! Buy what feels good, what costs right and how often you'll use it. The Wusthof Classic 7-inch Hollow Edge Santoku Knife combines several ideas that combined, make slicing vegetables into precise pieces. This looks nice, but also lets the food all cook at a quick and similar amount of time. Be aware that a Santoku knife is NOT MADE TO CHOP THROUGH BONES or frozen foods! Despite a small similarity, that is best left to a Cleaver. The high "wall" of the knife blade makes for quick slicing and chopping. The identations or "kullens" reduce friction and suction,... Read more 32 of 32 people found the following review helpful: Great knife that will be your favorite!, By FrankW "Frank" (Central Florida) - See all my reviews This review is from: Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge (Kitchen) I have been using the Wusthof Santoku Knife for several months. It has a good balance and feel. You are able to slice and dice like a Pro. The blade is thin but still ridgid enough to cut and slice straight, allowing very thin slices. It cuts meat very well and is very, very sharp. The edge is ground to a very narrow angle. Looks to be about 7 to 10 degrees. The shallow edge angle is what allows it to be so sharp. Due to the very thin edge of the blade, it should not be used for chooping or heavy duty cutting. The steel used is excellent and holds its edge forever. I touch it up ocassionaly with a ceramic sharpener. It only takes a couple of swipes with the cerramic. I think it is as sharp now as the day I received it. The dropped point is a great design. I use the back of the point to scrape garbage off of the cutting board. |
› See all 119 customer reviews...
ไม่มีความคิดเห็น:
แสดงความคิดเห็น