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| Country of Origin | Switzerland |
|---|---|
| PID | 283145 |
| Blade length (cm) | 17 |
| Sharpening angle | 20° |
| Manufacturer address | Schmiedgasse 57, 6438 Ibach |
| Manufacturer's email address | |
| Manufacturer name | Victorinox AG |
The Santoku is a Japanese-style wide-bladed chef’s knife, with a cutting edge that curves only slightly, while the tip of the spine curves sharply downward. The oval-grained flats lighten the cut, and slices easily release from the blade because there is less metal surface in direct contact with the food. The Santoku excels at all kinds of chopping and slicing: for example, slicing garlic potatoes is quick and easy with the Santoku. The Santoku’s downward-pointing tip is less likely to poke your hand than the tip of a regular chef’s knife. The 17 cm blade length is already sufficient for segmenting cabbage. Made from the finest stainless special knife steel. The beautiful, riveted rosewood handle is Victorinox’s proven, traditional professional model.
Features:
High-quality kitchen knives should never be washed in a dishwasher, but preferably rinsed quickly with water and dried immediately after use. Suitable storage solutions are those where the knife blades do not come into contact with other metal objects.
The Santoku is a Japanese-style wide-bladed chef's knife, with a cutting edge that curves only slightly, while the tip of the spine curves sharply downward. The oval-grained flats lighten the cut, and slices easily release from the blade because there is less metal surface in direct contact with the food. The Santoku excels at all kinds of chopping and slicing: for example, slicing garlic potatoes is quick and easy with the Santoku. The Santoku's downward-pointing tip is less likely to poke your hand than the tip of a regular chef's knife. The 17 cm blade length is already sufficient for segmenting cabbage. Made from the finest stainless special knife steel. The beautiful, riveted rosewood handle is Victorinox's proven, traditional professional model.
Features:
High-quality kitchen knives should never be washed in a dishwasher, but preferably rinsed quickly with water and dried immediately after use. Suitable storage solutions are those where the knife blades do not come into contact with other metal objects.