Zwilling J.A. Henckels Professional S Santoku

The hollow edge features small indentations along the blade that create air pockets between the steel and the food. This significantly reduces friction and prevents ingredients like potatoes or cucumbers from sticking to the knife while you slice.

The V-Edge technology creates a precise 30-degree total angle, which provides a sharper, more durable edge compared to standard factory grinds. This geometry allows for cleaner cuts and helps the blade maintain its sharpness through extensive use.

While the Professional S Santoku is excellent for precise slicing, dicing, and mincing, it is not designed for heavy-duty tasks like hacking through bone or frozen foods. The high-carbon stainless steel is optimized for edge retention and sharpness, so it performs best on vegetables, boneless meats, and herbs.

Ice-hardening is a specialized process where the steel is cooled to sub-zero temperatures after forging. This improves the molecular structure of the metal, resulting in a blade that is more resistant to corrosion and better at holding a sharp edge over time.

To preserve the blade's integrity, always hand wash and dry the knife immediately after use rather than putting it in the dishwasher. We also recommend using a honing steel regularly to realign the edge and storing it in a knife block or on a magnetic strip to prevent dulling.