F. Dick Santoku Knife

The hollow ground blade features small indentations along the edge 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 side of the knife while you slice.

Unlike traditional knives that use rivets to secure the handle scales, this knife from the 1905 series uses aesthetic metal rings. This design choice provides a seamless, hygienic finish and a comfortable, ergonomic grip that feels secure even during extended prep sessions.

Yes, this knife is built to professional standards. It is constructed to withstand the rigors of a high-volume kitchen, making it durable enough for daily, intensive use in both professional and home environments.

The 6.75-inch length is the sweet spot for a Santoku, offering enough blade surface to handle larger vegetables like cabbage or squash, while remaining nimble enough for precise mincing of herbs and slicing fish or boneless meats.

While it is built for professional performance, it should be treated like any high-quality knife: hand wash and dry it immediately after use to protect the edge. Avoid putting it in the dishwasher, as the heat and harsh detergents can damage the handle materials and dull the blade edge prematurely.