The new Robert Welch Professional kitchen knives are high performance knives designed for culinary excellence, whether in use by the keen home cook or professional chef. The precision sharpened Professional santoku knife is an all purpose knife for slicing, dicing, chopping, and mincing. It can be used for meat, fish, fruit, vegetables, and herbs. The thin, scalloped blade reduces friction and helps to prevent food from sticking to the blade, allowing you to cut things more finely and precisely.
Features
- Thin, scalloped blade: Reduces friction and helps prevent food sticking as you cut.
- Genuinely all-purpose: Suited to meat, fish, fruit, vegetables and herbs alike.
- Fully forged construction: German DIN 1.4116 stainless steel with a full tang for superior strength.
- World Edge Geometry: Combined with ice hardened German steel for a harder, more resilient blade.
- Three sizes available: 12cm, 14cm, or 17cm, depending on your preference.
Specifications
- 12cm: Blade length 120mm, knife length 232mm, 133g
- 14cm: Blade length 140mm, knife length 268mm, 202g
- 17cm: Blade length 170mm, knife length 298mm, 221g
- Material: German DIN 1.4116 Stainless Steel
- Blade hardness: Rockwell 57
- Guarantee: Lifetime
Care
- Washing: Handwash recommended. Rinse to remove food traces as soon as possible after use, then wash in warm soapy water with a microfibre cloth or non-abrasive brush. Avoid soaking, and always dry thoroughly immediately after washing with a microfibre cloth. Avoid scouring pads or abrasive cleaners, as these will scratch the surface.
- Chopping boards: Use wood or soft plastic boards to keep the blade sharp for longest. Avoid glass, stone, metal or very hard bamboo, which can dull or damage the edge.
- Handle care: Periodically apply a food-safe mineral oil to the handle to maintain its colour, wiping off any excess.
Questions and Answers
Q: Is it dishwasher safe?
A: No, handwashing is recommended. Dishwashers can dull the blade faster and, over time, affect the handle.
Q: What's it best used for?
A: Slicing, dicing, chopping and mincing meat, fish, fruit, vegetables and herbs.
Q: How is this different from the Chef's Knife?
A: A santoku has a flatter blade profile and scalloped edge suited to fine, precise cuts, while a chef's knife's curved edge suits a rocking chop.