Wüsthof Classic Ikon Santoku Knife

The hollow edge features small indentations along the blade that create tiny air pockets between the steel and the food. This significantly reduces friction and prevents ingredients like potatoes or cucumbers from sticking to the knife while you chop.

The full bolster provides a seamless transition from the handle to the blade, adding weight that balances the knife perfectly in your hand. This design offers better control and stability, especially during repetitive tasks like mincing herbs or dicing vegetables.

No, this knife is not dishwasher safe. To maintain the integrity of the high-carbon stainless steel and the sharpness of the edge, we recommend hand washing it with mild soap and drying it immediately after use.

A Santoku has a flatter blade profile and a thinner edge, which is optimized for precise, downward chopping and slicing rather than the rocking motion typically used with a curved Chef's knife. Its shorter length also makes it feel more nimble and easier to maneuver for detailed prep work.

While high-carbon stainless steel is resistant to rust and staining, it should be kept clean and dry to prevent corrosion. Regular honing with a sharpening steel will help maintain the edge, and professional sharpening is recommended periodically to keep the blade performing at its best.