Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge

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Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge
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Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge
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	BEST DEALS Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge Knives for CHEAPEST HOT PRODUCT ON LINE BLACK FRIDAY DEALS 2011... Model Of Item : 4183-7 Average Customer Review:

Originally from Japan, this knife is quickly finding a following among American chefs. The curvature of the cutting edge offers great opportunity for rocking the blade while slicing and dicing. An excellent choice for cutting vegetables and meats into slices or cubes. This blade can cut paper thin slices, a great benefit to those who adore sushi and sashimi and the hollows within the blade keep food from sticking to it..../ Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge / Knives

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 .../ Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge / Knives

Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge
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Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge
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Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge
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Customer Review :

Great for chopping chilies : Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge

I have been using the Wusthof Santoku Knife for any months. It has a good equilibrium and feel. You are able to slice and dice like a Pro. The blade is thin but still ridgid enough to cut and slice straight, allowing very thin slices. It cuts meat very well and is very, very sharp. The edge is ground to a very narrow angle. Looks to be about 7 to 10 degrees. The shallow edge angle is what allows it to be so sharp. Due to the very thin edge of the blade, it should not be used for chooping or heavy duty cutting. The steel used is exquisite and holds its edge forever. I touch it up ocassionaly with a ceramic sharpener. It only takes a concentrate of swipes with the cerramic. I think it is as sharp now as the day I received it. The dropped point is a great design. I use the back of the point to scrape garbage off of the cutting board.

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