• This special Japanese style blade is a great alternative to the chef’s knife in any set
• Precision forged from a single piece of high carbon, stain resistant German stainless steel
• Hand honed razor sharp PEtec cutting edge
• Hollow edge blade prevents food from sticking
• Ergonomic and comfortable triple-riveted black poly handle
• Made in Solingen, Germany; Lifetime Warranty

Wüsthof Classic 8″ Hollow Edge Santoku Knife – Japanese-Inspired Precision & German Craftsmanship

Upgrade your kitchen prep with the Wüsthof Classic 8″ Hollow Edge Santoku Knife—a masterful blend of Japanese design and German engineering. This versatile knife excels at slicing, dicing, and mincing with ease, and its granton edge (hollow ground) prevents food from sticking to the blade 🥬🔪—perfect for paper-thin cuts of fish, vegetables, and fruits.

The 8″ blade offers the control of a chef’s knife with the nimbleness of a Santoku, making it a go-to for home cooks and professionals alike. From slicing delicate sashimi 🍣 to dicing onions or garlic, this forged, full-tang knife does the heavy lifting for you. Its weighted bolster provides a perfect balance, while the triple-riveted handle ensures a comfortable, slip-resistant grip.

Wüsthof Item #: 4183-7/20 | Made in Solingen, Germany | Backed by Wüsthof's Lifetime Guarantee 🛡️

✅ Key Features:

• 🔪 8″ hollow-edge Santoku blade for ultra-smooth, stick-free slicing

• 🍅 Ideal for cutting meats, produce, herbs, and sushi

• 🧄 Great for mincing garlic, slicing tomatoes, or chopping onions

• 💪 Precision-forged from a single piece of high-carbon stainless steel

• ✋ Triple-riveted ergonomic handle with full tang for superior control

• ⚖️ Weighted bolster offers balance and safety

• Made in Germany – Lifetime Guarantee included

Whether you're perfecting sushi rolls or prepping weekday meals, this Santoku brings effortless performance to your kitchen.

🔧 About the Wüsthof Classic Series

The Wüsthof Classic Series represents traditional craftsmanship with modern precision:

• 🔥 Forged from high-carbon stainless steel

• 🖐️ Ergonomic, triple-riveted synthetic handles

• ✂️ Razor-sharp edge, honed by hand

• 🧼 Seamless, hygienic design for durability and comfort

🔬 What Makes Wüsthof Steel Special?

Each forged knife uses Wüsthof’s proprietary X50CrMoV15 steel, delivering:

• 🧲 Long-lasting sharpness

• 💪 Excellent corrosion resistance

• ✂️ Easy sharpening and edge retention

Steel Breakdown:

• X = Stainless

• 50 = 0.5% Carbon for hardness

• Cr = Chromium (15%) for rust resistance

• Mo = Molybdenum for strength

• V = Vanadium for edge retention

Care of Knives

Honing and Sharpening 

Honing or sharpening depends on whether your knife has lost its sharpness or if it is really blunt. A blade's loss of sharpness can be treated using a honing steel. For dull, blunt knives, use a sharpener. To ensure a beautifully sharp blade, we recommend you hone your knives regularly, after each use.  Regular honing prevents blades from deteriorating quickly.

Cleaning

Clean your knives right after use. Thoroughly wash your blades with a non-abrasive sponge or brush, then dry immediately afterwards. Use warm soapy water. Always carefully dry your knives with the blade facing away from you to prevent unintentional injuries. While Wusthof knives are suitable to clean in the dishwasher, we recommend you hand wash only to prolong the life of your blades. Dishwashers can cause your blades to rub against objects during the cycle, causing the blades to deteriorate.  

Proper Knife Storage

Proper storage of your knives ensures they will last for a very long time. There are three ways we recommend storing your knives; knife blocks, magnetic bar holders, and special cases and space saving rolls. Knife blocks help your knives to sit beautifully on your counter top, while keeping them close at hand. Magnetic bars safely hold your knives and provide space. Special cases and space saving rolls allow you to easily transport your knives without causing damage or harm.

Cutting Surfaces

Cutting Surfaces should be smooth, easy to clean and "give" on contact while cutting. J.L. Hufford recommends wooden, bamboo cutting boards, or quality polyethylene boards. Avoid surfaces that can dull or damage the knife such as china, marble, granite, tile, Formica, porcelain, stainless counter tops and glass. Remember to thoroughly clean cutting boards immediately after use after use to prevent harmful bacteria growth from developing.

Warranty

WÜSTHOF cutlery is manufactured with the highest quality standards and fulfills the required DIN (German Industry Standard) as well as the EN (European Standard).
WÜSTHOF cutlery is fully warranted to be free of defects in material and craftsmanship. The warranty does not apply for normal wear or misuse.