The ZWILLING Gourmet Santoku knife with an 18 cm stainless steel blade is a multi-purpose kitchen tool designed for precise slicing, dicing and chopping of vegetables, fish and meats. This single-piece Santoku features a hollow edge (granton) that reduces adhesion of thin slices to the blade, improving workflow when preparing ham, carpaccio, fillets and delicate vegetables. The blade is ice-hardened for improved edge retention, corrosion resistance and flexibility, and the ergonomically formed light plastic handle with three rivets offers secure handling and a balanced feel.
Advantages
The hollow edge minimises food sticking and enables thinner, more even slices. Ice-hardening of the stainless steel blade increases hardness and edge-holding capability while maintaining corrosion resistance. The high blade profile provides extra control and safety when cutting meat, fish and firmer vegetables. The ergonomic handle is light, stable and designed for comfortable, prolonged use in both home and professional kitchens.
Suitable for
- Slicing and carving thin cuts such as ham, carpaccio and smoked fish
- Dicing and chopping vegetables for salads, stir-fries and side dishes
- Portioning and filleting fish and trimming meat
- General daily food preparation tasks requiring precise, even cuts
Key specifications
- Blade length: 18 cm
- Blade material: stainless steel, ice-hardened
- Blade style: Santoku with hollow edge (granton)
- Handle: ergonomically shaped light plastic with three rivets
- Sold as: single piece
How to use
Use the Santoku knife with a smooth, controlled rocking or forward slicing motion appropriate to the food being prepared. For thin slices, allow the hollow edge to prevent adhesion by maintaining a clean, dry blade surface and using consistent, even pressure. Apply extra caution when cutting slippery or irregularly shaped items; hold the food with a secure pinch grip and keep fingertips tucked. After use, hand-wash and dry the knife promptly to preserve the blade’s corrosion resistance and edge life.
Usage recommendations
For best results and longevity, hone the blade regularly and professionally sharpen as needed. Store the knife in a dedicated block, sheath or magnetic strip to protect the cutting edge. Avoid cutting on very hard surfaces such as ceramic or glass; use a wood or plastic cutting board.
