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SANTOKU 17 cm Classic. Very good, mainly for daily use on vegetables for various cuts. The knife is strong and doesn't back down.
SANTOKU 17 εκ. Classic. Πολύ καλό, σε καθημερινή χρήση κυρίως σε λαχανικά για διάφορες κοπές. Δυνατό το μαχαίρι δε μασάει.
The Santoku knife is the all-purpose knife that in Japanese means "three virtues", as it can be used for meat, fish, and vegetables. Its tip is more curved than the chef's knife, while the length of its blade is ideal for fine chopping even on the countertop of the household kitchen, where space is usually more limited. Its lightweight makes it comfortable and fatigue-free even after prolonged use.
In addition, it has indentations to prevent food from sticking to the blade.
The blade is made of a single piece of surgical steel that contains chromium-molybdenum-vanadium (X50 Cr MoV 15).
X50 Cr MoV 15 is a widely used steel that is used in many kitchen knives and its composition includes about 0.5% carbon (X50), which provides hardness to the knife's edge, and about 15% chromium (Cr), which provides corrosion resistance.
In addition, it contains a small percentage of molybdenum (Mo) and vanadium (V), which offer improved wear resistance and maintain the sharpness of the knife.
The Wusthof knife is designed to provide reliable cutting performance and long-lasting durability.
The hardness level of the blade is 58 (±1) HRC (a knife with a hardness above 56 HRC is considered good).
The handle is made from a material called Polyacetal Copolymer F20-03 BKF, also known as POM (Polyoxymethylene). POM is a type of plastic widely used for making knife handles and is known for its durability, resistance to friction, and corrosion resistance. The three rivets on the handle of the knife contribute to increased stability and control during use.
It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they can cause permanent damage to the knife blades.
Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife immediately (with a mild detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you should wash the knife immediately after use.
For your own safety, you should always wipe the knife away from your body and away from its edge, using a cloth or towel.
It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.
No matter how sharp a knife is at first, after some use it needs sharpening, something that you can achieve with a sharpener, sharpening stone, or strop.
You can tell if your knife cuts well with an easy test using the knife and a piece of paper. A sharp knife can easily and cleanly cut through a piece of paper. On the other hand, a knife that needs sharpening will struggle and its cutting will be jagged.
It is also advisable to sharpen your knives with a professional occasionally, to fix any possible damage to the blade's edge and to maintain sharpness.
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.
SANTOKU 17 cm Classic. Very good, mainly for daily use on vegetables for various cuts. The knife is strong and doesn't back down.
SANTOKU 17 εκ. Classic. Πολύ καλό, σε καθημερινή χρήση κυρίως σε λαχανικά για διάφορες κοπές. Δυνατό το μαχαίρι δε μασάει.
