Wusthof Knives - A Family Tradition of Creating Knives

There are just so many family traditions in creating excellent cookware and cooking accessories in Europe, and Wusthof Knives is another one of those traditions.

The Wusthof family have been creating  knives for both professional chefs and home cooks since 1814 in Solingen, Germany.

Wusthof knives are precision forged and have a single piece construction, with a full tang and this means you are getting a knife that is well balanced and because the blade is high-carbon stainless steel blade which has been hardened, your knife edge will remain sharp.

Because the wide range of knives available from Wusthof have different attributes I am going to talk about each one in a separate post.  Today’s knife of discussion is shown on the left and it is the Wusthof 7-in. Hollow Edge Gourmet Santoku Knife.

Just as a matter of interest “San” means three and “toku” means good things.

The Santoku knife is the all-purpose knife used by Japanese chef’s and it is similar to our Chef’s knife so you will find this knife is one that you will use over and over. It can be used to cut up onions, veges, fruit, herbs and meat and it is just what you need to slice food paper-thin such as when you are making sushi and sashimi.

The shape of the blade makes it is ideal for mincing and dicing and the dimples or ‘hollow indents’ on the blade means that it slides right through the food without sticking.

All the reviews about the Wusthof Santoku knives have been extremely positive. It seems that everyone who has one, whether they brought it themselves or received it as a gift, is absolutely delighted with it.

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