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What a Chef's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat. The sharp blade of a Santoku allows anything from regular to wafer-thin cuts - it is therefore now indispensable in kitchens all around the world.
Good for: Cabbage, Fish, Fruit, Head of lettuce, Herbs, Meat, Dry or Semi-dry sausage, Vegetables
Wusthof Classic Ikon Fluted Santoku 17cm with hollow edge
