Santoku knife Wüsthof Classic series 17 cm, stainless steel blade, forged construction

Wüsthof Classic series Santoku knife with a 17 cm stainless steel blade is designed for precise chopping, slicing and dicing in everyday kitchen use. The forged construction delivers balanced weight and stability, while the high-quality stainless steel blade offers consistent edge retention for routine food preparation. An ergonomically shaped handle provides a secure grip and control during repeated tasks, making the knife suitable for working with vegetables, fish and boneless meats.

Advantages

The forged one-piece construction ensures long-term balance and structural strength, reducing flex during cutting. The stainless steel blade maintains sharpness and is resistant to corrosion with proper care. The 17 cm blade length is versatile for most home kitchen tasks, offering a comfortable compromise between manoeuvrability and cutting surface. The handle's ergonomic profile supports repeated use and helps maintain precision and control.

Suitable for

• Chopping and slicing vegetables
• Filleting and portioning fish
• Trimming and slicing boneless meats
• General day-to-day meal preparation

Key specifications

• Blade type: Santoku, flat cutting edge suitable for push-and-pull cuts
• Blade length: 17 cm
• Blade material: stainless steel with good corrosion resistance and edge retention
• Construction: forged one-piece blade and tang for improved balance
• Handle: ergonomic design for secure grip and control
• Primary use: chopping, slicing and dicing of vegetables, fish and boneless meats

How to use

Hold the handle with a comfortable grip and position the blade for controlled, consistent strokes. Use a rocking or push-and-pull motion depending on the ingredient and desired cut: short, precise motions for thin slices and longer, steady strokes for larger pieces. Maintain a stable cutting board and keep fingertips tucked to reduce the risk of accidental cuts. Rinse and dry the knife after use and store it in a knife block or on a magnetic strip to protect the edge.

Usage recommendations

To preserve blade sharpness, hone the knife regularly with a honing steel and sharpen it professionally or with a whetstone when necessary. Avoid cutting on very hard surfaces such as glass or stone; use wood or plastic cutting boards. Wash by hand with mild detergent, rinse and dry immediately to prevent water spots and maintain corrosion resistance.