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Everyone is crazy for this traditional Japanese cook's knife shape, and I've switched to now using it at home too as my primary knife (that I use 90% of the time). This is the Japanese version of the traditional classic European (German, French) chef's knife shape. Here's why it wins converts almost immediately: great shape, with straighter edge and wider overall blade making chopping and scooping more efficient (sort of a cross between a chef's knife and Chinese cleaver); and a nice size, with a shorter length making it easy to handle and use at home and in cramped kitchens. In short, it's versatile, easy to handle, sharp, and the "granton" edge scalloped hollows on the blade help prevent items like potatoes from sticking to the blade, allowing paper-thin slicing. And this Wusthof model is one of the world's most popular, with all the features of a great santoku, with the legendary Wüsthof quality! Fully forged, high quality razor-sharp steel. This is truly a great santoku -- you'll love this knife!
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