Santoku knife BergHOFF Leo Graphite — stainless steel blade 17.5 cm, 1 pc

The BergHOFF Leo Graphite Santoku knife is a versatile kitchen tool with a 17.5 cm stainless steel blade designed for precise everyday cutting tasks. This single-piece Santoku combines a wide, straight-edged profile with a balanced, ergonomic handle to support efficient slicing, dicing and chopping of vegetables, fish and boneless meats. The blade geometry and hand-finished edge allow low-force, controlled cuts and the broad blade can be used to crush garlic or scoop and transfer chopped ingredients.

Advantages

The stainless steel blade provides corrosion resistance and durable sharpness suited to frequent use. An ergonomically shaped handle ensures a secure grip and improved control during repetitive cutting motions. The Santoku profile delivers a combination of slicing precision and chopping capacity in a compact form factor that works well in both home and professional kitchens.

Suitable for

• Slicing and dicing vegetables
• Filleting and portioning fish
• Cutting boneless meats
• Chopping herbs and aromatics
• Crushing garlic and scooping ingredients

Key specifications

• Blade length: 17.5 cm
• Blade material: stainless steel (hand-finished edge)
• Knife type: Santoku (wide, straight edge)
• Construction: single-piece blade and tang profile for balance
• Handle: ergonomically shaped for secure grip and control

How to use

Position the knife with a firm but relaxed grip on the ergonomic handle and use a rocking or forward slicing motion depending on the ingredient. For vegetables and herbs, use short controlled chops or push-cut strokes; for fish and boneless meat use smooth slicing motions to maintain clean edges. Use the broad face of the blade to press and crush garlic or to scoop chopped items from the cutting board into a bowl or pan. After use, hand wash and dry the knife to preserve the edge and prevent corrosion.

Usage recommendations

Maintain the knife by honing regularly with a steel and sharpening when needed; avoid cutting on hard surfaces such as ceramic or glass and prefer wooden or plastic cutting boards. Store the knife in a block, sheath or magnetic strip to protect the blade and reduce risk of damage.