The ZWILLING Pro S 5 inch Santoku Hollow Edge is an Asian chef’s knife with a broad blade and an especially sharp cutting edge. The all-rounder of the Asian kitchen can be used for preparing meat, fish and also vegetables. It is best used in chopping motion.
ZWILLING Pro S knives have been used and trusted for decades by professional chef’s and home cooks all over the world. They feature the classic full bolster design with the traditional three riveted handle and full tang. Precision forged out of one piece of ZWILLING® Special Formula high carbon German stainless steel and FRIODUR® ice-hardened for long lasting sharpness, these knives are and sharpened and polished with an edge angle of 15° on each side (10° on santokus)and have a laser controlled edge Features & benefits of the ZWILLING Pro S 5 inch Santoku Hollow Edge knife include:
- Manufactured in Solingen, Germany
- ZWILLING Special Formula High carbon German stainless steel
- SIGMAFORGE® knife, forged from one single piece of steel
- FRIODUR® blade, ice-hardened for long lasting sharpness
- Hand sharpened and polished
- Edge angle 15° on each side (10° on Santoku’s)
- Laser controlled edge
- Classic full bolster
- Traditional three rivet handle
- Full tang
- Dishwasher safe (Hand-washing recommended)
Since 1731, the famous ZWILLING logo has meant superior quality to professional chefs and serious cooks worldwide.
- Features:
- Special formula high carbon No Stain Steel.
- Ice-hardened FRIODUR blade for a sharper edge that lasts longer.
- 57 Rockwell hardness for excellent edge retention of 15 degrees per side.
- Made in Germany.
- Construction:
- SIGMAFORGE blade, forged from single piece of solid steel.
- Precision-honed blade and laser-controlled edge.
- Ergonomic polymer, three rivet handle is perfectly bonded to the full tang.
- Cleaning:
- Hand washing recommended, dishwasher chemicals can damage the surface of the steel.
- Clean under warm water with mild soap and non-scratch cloth or sponge.
- Dry immediately
- Use & Storage:
- To maintain a sharper cutting edge, use a sharpening steel, preferably each time after youÕve used a knife.
- Do not cut through bone unless using a meat cleaver, as bone could damage the knife blade.
