Roselli RW760D Santoku Knife

UHC (Ultra High Carbon) steel is engineered for extreme hardness, reaching 62-63 HRC. This allows for a much sharper edge that lasts significantly longer than standard stainless steel, though it requires more careful maintenance to prevent corrosion.

Yes, the handle is treated with oil to protect the wood from moisture and wear. While it is a natural material that provides a warm, ergonomic grip, you should avoid soaking it in water to maintain its integrity over time.

No, this knife is not dishwasher safe. The high-carbon steel blade can rust or dull quickly in a dishwasher, and the heat and moisture will damage the curly birch handle.

Because of the high hardness of the UHC steel, we recommend using a whetstone for sharpening. Avoid using pull-through sharpeners, as they can be too aggressive and may damage the thin blade profile.

The leather sheath serves two purposes: it protects the delicate, ultra-sharp edge when the knife is stored in a drawer, and it is specifically designed to be used when sending the knife back to Roselli for their professional sharpening service.

The Santoku features a flatter blade profile and a shorter length, making it ideal for precise, vertical chopping and slicing rather than the rocking motion used with a curved chef's knife. It is particularly effective for vegetables and boneless proteins.