Wüsthof - Classic Ikon Santoku

For European kitchens, the chef’s knife is essential—while in Japan and throughout Asia, that role is filled by the Santoku. Its shape, weight, and grind make it so versatile that it is used for rocking and chopping herbs, vegetables, and fruit, as well as for preparing fish and meat. The sharp blade of a Santoku allows for fine to paper-thin cuts, making it indispensable in kitchens around the world.

Thanks to the selected blade steel, this knife is not prone to chipping at the edge. The special synthetic handle is securely riveted, making it hygienic and easy to care for.