Kitchen knife Wusthof Classic White Santoku 16 cm with hollow-ground dimples

Wusthof Classic White Santoku 16 cm is a compact santoku kitchen knife designed for efficient slicing, dicing and chopping. The 16 cm stainless steel blade features hollow-ground dimples along the cutting edge to reduce food sticking and improve slicing performance. As part of the Classic White range, this santoku combines a shorter blade length with a full-tang construction and ergonomic handle to suit everyday home cooking and professional kitchen tasks where precision and control are required.

Advantages

The hollow-ground dimples along the blade reduce adhesion of thin or moist food to the cutting surface, promoting smoother, faster cuts. The 16 cm blade provides a balance between control and cutting area, ideal for smaller ingredients and precise work. The Classic White design includes a robust full-tang blade and an ergonomic handle that offers stable grip and good balance for repeated use. Hardened stainless steel ensures edge retention and corrosion resistance for regular kitchen use.

Suitable for

• Slicing and dicing vegetables and fruit
• Portioning fish and fillets
• Chopping boneless meats and herbs
• Everyday home cooking and professional prep work

Key specifications

• Blade length: 16 cm
• Blade type: santoku with hollow-ground dimples
• Material: hardened stainless steel blade
• Construction: full-tang design with ergonomic handle
• Intended use: slicing, dicing, chopping vegetables, fish and boneless meat

How to use

Hold the handle with a secure pinch grip close to the blade for precise control. Use a gentle rocking or forward-back slicing motion depending on the ingredient; the hollow-ground dimples help food release from the blade during each cut. For best results, use a stable cutting board and let the blade do the work rather than applying excessive force. After use, rinse or hand-wash the knife with mild detergent and dry immediately to preserve the blade finish and sharpness.

Usage recommendations

For long-term edge performance, hone the blade regularly and sharpen professionally when needed. Store the knife in a block, magnetic strip or protective sheath to prevent damage. Avoid cutting on very hard surfaces such as glass or stone and do not use the knife for bones or frozen foods.