Buy Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow EdgeWusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge Product Description:
- Japanese-style cook's knife designed for chopping, slicing, dicing
- Alternating hollows on blade's sides prevent food from clinging
- Blade, bolster, tang forged from single piece of high-carbon stainless steel
- Tough polypropylene handle with full tang and traditional three rivets
- Made in Germany
Product Description
Tough polypropylene handles with full, visible tangs and the traditional three rivets distinguish Classic knives from Wusthof's other cutlery lines. Otherwise Classic knives are identical to other Wusthof knives, embodying all the virtues that have earned the German manufacturer world renown. The principal parts of a Wusthof knife--blade, bolster, and tang--are forged from a single piece of high-carbon stainless steel, and the blade is precisely tapered from bolster to tip and from back to hand-honed edge. The blades and beautifully formed bolsters are not as thick as on some knives. As a result, despite their heft, strength, and durability, Wusthof knives are pleasingly delicate and marvelously balanced in action.
This 7-inch santoku is a Japanese cook's (or chef's) knife, featuring a low-tip style with a broad blade. The cutting edge is minimally curved, so it provides less rocking action than a European-style cook's knife. For straight-down slicing and precise chopping, however, it's superb. Alternating hollows on each side of the blade create air pockets, allowing slices to fall away cleanly. This knife should be hand washed.
From the Manufacturer
In the culinary world variety and preparing something outstanding is the key to success. Due to this, Wusthof offers more than 350 different kinds of knives to be able to provide the perfect knife for everyone. No matter which kind of blade and handle shape you are thinking of--Wusthof has the right knife for all your needs.
The most important features of a high-value forged Wusthof knife:
- Exceptionally sharp
- Long-lasting cutting edge
- High stain resistance
- Easily restorable edge
Classic Cutlery
The Classic triple-riveted knife series features:
- Precision forged from a single piece of sturdy high-carbon steel that resists stains and corrosion
- Wusthof's Precision Edge Technology (PEtec) creates an extraordinarily sharp blade that retains its edge 30% longer
- Special alloyed, stainless steel
- Durable polymer handle is contoured for a comfortable grip
- Seamless, hygienic fit of the handle
- Full tang is triple riveted to the handle for exceptional durability and control
- For professional chefs and home cooking enthusiasts
- Made in Solingen, Germany
Details of a Forged Wusthof Knife
Customer Reviews
Most helpful customer reviews
181 of 183 people found the following review helpful.
Great for chopping chilies
By fast_matt
I love stir fries, Mexican, and spicy food in general, so after reading the Amazon reviews of this knife and the Wusthof Grand Prix Asian chef's knife (same knife, different handle) I was dying to get my hands on one. A local store that deals in Wusthof FINALLY got a hollow-edge Classic santoku in, and I tried it out, along with a Grand Prix chef's knife with the same handle.
My conclusion - while the Grand Prix handle DOES fit perfectly and firmly in the hand, the Classic handle encourages placing the thumb, extended, on top of the flat handle, producing a slight forward "roll" conducive to chopping and dicing. Thus, after much deliberation, I purchased the Classic santoku knife.
When I tried this knife at home, I was not disappointed; the santoku knife chops and dices quickly and cleanly, and cleaves serrano and Fresno peppers neatly in two. The knife is light and well-balanced, and while not quite as all-around versatile, is much better suited to chopping operations than the chef's knife. The hollow edge seems to help it to cut cleanly, and reduces but does not eliminate food sticking to the knife when chopped.
It's too late - I can no longer pick a favorite knife. Right now it's a tie between my Wusthof Classic santoku knife and my Henckels four-star 6" chef's. This knife is definitely a keeper.
42 of 42 people found the following review helpful.There need only be one...
By Justin Ratcliff
I only own two real knives. One is my Tramontina paring knife, and the other is my Wusthof (Voo-stoff) Santoku. I've had both for almost four years now, and when I was browsing this section I realized, 'hey, I don't need anything from here, I've got it covered.' I once heard the most indispensable kitchen tools were a good chef's knife, a squeeze bottle, and a gas stove. Well, with the Santoku, you're already 1/3 of the way there, because you'll likely never need to buy another knife. At least I can't foresee having to buy another.The thing is, when this knife's nice and sharpened up it seriously flies through anything you throw at it, though I don't suggest knife fighting with it. If you've ever found cutting poultry a pain in the ass, well this knife goes through uncooked chicken like you were cutting jell-o; it's a pretty amazing feeling. You simply draw the knife toward you, and through whatever you're cutting, and repeat.In the hand, the santoku feels maybe a little dainty, compared to say a nine-inch chef's knife, which is like wielding a claymore. Perhaps that's what gives the santoku its almost surgical feel. It's light, it's awesomely balanced, and the shape of the blade allows you to accomplish multiple tasks, from slicing chicken breasts, to chopping rosemary, to dicing garlic.This is a piece of Wusthof steel mind you, which means you might be passing it on to the kids, granted you follow some simple rules. First, don't ever put a knife like this in the dishwasher; it's bad for it. Two, don't use the blade to scrape together whatever you're chopping. I once saw Rachael Ray doing this on her 30-minute meals show, and it was the equivalent of fingernails on chalkboard to me. Instead, turn the knife over, and use the spine, this maintains your edge longer. Lastly, you need to buy a sharpener, because nothing is more useless, frustrating, or dangerous in cooking than using a dull knife. I use a simple Chef's Choice Manual Diamond Hone, which cost me a cool Jackson. It's a 2 step apparatus that's ugly as sin, but yields an edge that makes tomatoes as easy to cut as anything else. You should know however that while the hollowing of the blade, those oval shaped grind marks, was a brilliant idea; it still needs some tinkering because everything gets stuck to my blade. Oh well, this is an awesome piece of steel that's helped me cook many mediocre meals for outstanding people, and there's no reason not to expect the same.
221 of 244 people found the following review helpful.Wüsthof Classic 7-Inch Hollow Edge Santoku Knife
By H. Row
One trend that has eventually made it's way to home chef's is that it's OK TO MIX KNIVES! German , French, Japanese STYLE all have they're champions and advantages for various cutting and chopping jobs. Despite what you see on TV shows, you'll actually find very few professionals who have all German or all Oriental style knives. And don't tell the kitchen snobs, but it's OK to mix BRANDS too! Buy what feels good, what costs right and how often you'll use it.The Wusthof Classic 7-inch Hollow Edge Santoku Knife combines several ideas that combined, make slicing vegetables into precise pieces. This looks nice, but also lets the food all cook at a quick and similar amount of time. Be aware that a Santoku knife is NOT MADE TO CHOP THROUGH BONES or frozen foods! Despite a small similarity, that is best left to a Cleaver.The high "wall" of the knife blade makes for quick slicing and chopping. The identations or "kullens" reduce friction and suction, preventing food from sticking to the side of the blade.The Wüsthof Classic 7-Inch Hollow Edge Santoku Knife is just slightly bowed to facilitate the rocking motion needed for what this knife is made to do.Also realize that with the intermingling of knife designs one Santoku is not EXACTLY like another. Compare any knife design before purchase! And don't feel bad if you end up with a few from the Big Boys, and even a few left over from your grandmother!I enjoy knives. I know alot about em. BUT especially enjoy USING knives. I do that mostly in the kitchen like everyone else.This is a purchase I'm happy with!John Row
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