Lamson Ice Santoku Knife

A Kullenschliff edge, often called a Granton or hollow edge, features small indentations along the blade. These create tiny air pockets between the steel and the food, which helps prevent slices of vegetables or meat from sticking to the knife while you work.

While a chef's knife is typically designed with a curved belly for a rocking motion, this Santoku has a flatter profile meant for a direct, downward chopping motion. It is generally lighter and more nimble, making it excellent for precise, repetitive tasks like dicing onions or mincing herbs.

Not at all. High carbon stainless steel offers the sharpness and edge retention of carbon steel while being much more resistant to rust and corrosion. To keep it in top shape, simply hand wash and dry it immediately after use rather than putting it in the dishwasher.

Yes, 7 inches is the standard, versatile length for a Santoku. It provides enough blade surface to handle larger vegetables like squash or cabbage, but remains compact enough to offer superior control for delicate tasks like slicing garlic or shallots.

No, this knife is designed for precision slicing, dicing, and mincing. Using it on bones or frozen foods can chip or damage the fine edge; you should stick to a dedicated cleaver for those tougher tasks.