Victorinox Swiss Army Santoku Knife

The Granton edge features small indentations along the blade that create air pockets between the steel and the food. This design significantly reduces friction and prevents thin slices of vegetables or meat from sticking to the blade while you work.

A Santoku is typically shorter, lighter, and flatter than a traditional chef's knife. While a chef's knife uses a rocking motion for chopping, the Santoku is designed for a more efficient downward slicing and dicing motion, making it excellent for precision tasks.

While the high-carbon stainless steel is designed to hold a sharp edge longer than standard steel, it should be hand-washed and dried immediately after use. Avoid putting it in the dishwasher, as the high heat and harsh detergents can dull the blade and damage the handle.

Yes, the 7-inch length is considered the 'sweet spot' for most home cooks. It provides enough blade surface to handle large vegetables like cabbage or squash while remaining agile enough for delicate tasks like mincing herbs or slicing garlic.

No, you should avoid using this knife for heavy-duty tasks like cutting through bone, frozen items, or hard rinds. The blade is designed for precision slicing and dicing; using it on extremely hard surfaces can chip or damage the fine edge.