Wusthof Classic Santoku

The Santoku features a thinner, straighter blade profile that is optimized for precise, downward slicing motions rather than the rocking motion used with a curved chef's knife. Its lighter weight also makes it more maneuverable for detailed prep work.

Those indentations are known as a hollow edge. They create small air pockets between the blade and the food, which significantly reduces friction and prevents sticky items like potatoes or cucumbers from clinging to the steel.

No, this knife is designed for precision slicing and dicing of produce. The thinner blade is not intended for cutting through bone or frozen foods, which could cause the edge to chip or damage the blade.

A 7-inch blade is the standard length for a Santoku, offering a balanced feel that is large enough for most vegetables while remaining compact enough for fine control. It is generally easier to handle than a standard 8-inch or 10-inch chef's knife.

The hollow edge does not change how you sharpen the knife. You can maintain the edge using a standard honing steel or whetstone just as you would with a traditional straight-edge knife.