Lamson Kullenschliff Santoku

Kullenschliff, often called a Granton edge, refers to the scalloped indentations along the blade. These create small air pockets between the knife and the food, which significantly reduces friction and prevents thin slices of vegetables or meat from sticking to the side of the blade.

This knife is designed primarily for a straight, downward chopping motion. Because of its flatter blade profile compared to a traditional chef's knife, it is less effective for the rocking motion used to mince herbs and more efficient for precise, clean cuts.

The 4116 high-carbon stainless steel strikes a practical balance between edge retention and ease of maintenance. It is durable enough to hold a sharp edge through daily prep work while remaining highly resistant to the corrosion and staining that can affect softer steels.

Hot-drop forging creates a denser, stronger steel structure compared to stamped blades. This process results in a more durable knife that is better balanced and less prone to bending or breaking under the pressure of heavy-duty kitchen tasks.

The acrylic handle is durable and moisture-resistant, making it well-suited for kitchen environments. To keep it in top condition, hand wash the knife with mild soap and dry it immediately rather than putting it in the dishwasher, which can dull the blade and degrade the handle material over time.