- Combines features of a cleaver with a chef's knife, unique shape to scoop up chopped food or be used as a spatula
- High carbon stainless steel provides maximum sharpness and edge retention, ice tempered to sustain sharpness longer and give desired effect when re-sharpened
- Single-piece, full-tang construction, bolsterless edge for use of entire blades and ease of sharpening
- Triple rivet handle ergonomically designed to provide optimum weight, balance, and comfort, plastic over molded (POM) handle will hold shape and not crack or separate from blade
- Hand washing recommended, lifetime warranty against manufacturer defects, hot-drop forged in Germany, finished in Switzerland
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Product Description
Amazon.ca Product Description
Victorinox, makers of the Original Swiss Army Knife, has been crafting fine cutlery since the later 1800's. The Victorinox master cutlers have applied their unique ingenuity and techniques to design the highest quality, forged cutlery line. This fine cutlery is hot-drop forged and ice tempered by master forgers in Solingen, Germany exclusively for Victorinox, then shipped to Victorinox in Switzerland for application of their famous proprietary sharp edge and rigid quality control finishing. The result is beautifully balanced, perfectly weighted full tang construction, an intuitively engineered comfortable handle, a high carbon, no stain, high polished forged steel blade with an edge that retains its razor sharpness. 7-inch Santoku Knife, also known as a Japanese Cook's Knife, combines the features of a cleaver with a Chef's Knife. its unique shape can scoop up whatever you are chopping or be used as a spatula.
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1 of 1 people found the following review helpful
5.0 out of 5 stars
Razor sharp Santoku
Dec 2 2009
By Yoon Kwon
- Published on Amazon.com
Amazon Verified Purchase
One of the premium series kitchen cutlery from victorinox. Someone might feel a little heavy but you will get used to it quickly. Very sharp and never miss any cuts... Superb quality strongly recommended.
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5.0 out of 5 stars
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