Wusthof Pro Hollow Edge Santoku

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

Stamped knives are cut from a large sheet of steel rather than being hammered into shape. This process makes the Wusthof Pro lighter and more agile in the hand, which is ideal for quick, repetitive tasks like dicing onions or slicing herbs.

A 10-degree angle provides an exceptionally sharp edge, but it is thinner and more delicate than standard 20-degree edges. You will need to hone it regularly with a honing steel to keep it aligned, and use a sharpening stone or professional service to maintain that specific edge geometry over time.

Because there is no bolster, you have a smooth transition from the handle to the blade, which allows for a full pinch grip right at the heel. This design is often preferred by professional chefs for better control and comfort during long prep sessions.

While the synthetic handle is durable, we strongly recommend hand-washing this knife with warm water and mild soap. Dishwashers can dull the edge prematurely and the high heat can damage the handle material over time.