Reviewed by Valery Grin · · updated June 2, 2026
Wüsthof Classic Hollow-Edge Santoku Knife 17 cm
The forged German santoku that turns cutting into a pleasure
EDITOR'S PICKFrom€117
Reference price on Amazon (June 2026) · subject to change
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- Material
- Acero inoxidable forjado, mango sintético
A santoku from Wüsthof's Classic line, a forged 17 cm blade with a hollow edge. Forged in Solingen, balanced, sharp: the kind of knife you use once and never put back in the drawer.
There are knives that cut and knives you feel. Wüsthof's Classic santoku belongs to the second kind. The brand has forged steel in Solingen, Germany's knife capital, for generations, and it shows in the fundamentals: a single-piece forged blade, with bolster and full tang, giving a balance between handle and edge that the cheap stamped knife never reaches. You pick it up and understand why people pay for a good knife.
The santoku is the Japanese all-rounder par excellence: a shorter, wider blade than the European chef's knife, a dropped tip and a profile built for a clean, top-to-bottom vertical cut. The hollow edge — those dimples along the blade — creates air pockets that cut suction, so slices of courgette, cucumber or potato release instead of clinging to the steel. It isn't magic, it's physics, and at the board you appreciate it.
For the barbecue and kamado cook it has a clear place: filleting, chopping herbs, slicing vegetables for the grill, portioning. It isn't the knife for boning or carving large joints — that needs another blade — but as an everyday board knife, this santoku's 17 cm is a hard choice to beat.
It's an investment, not an impulse buy, and like any good steel tool it asks for care: hand washing, immediate drying and an occasional sharpening. Treated with respect, it's one of those that passes from one generation to the next.
Our pick for a board knife. Genuine German forging, impeccable balance and a hollow edge that genuinely helps. Expensive, yes; lifelong, too.
Pros
- Blade forged in Solingen with full tang and great balance
- Hollow edge that cuts suction when slicing vegetables
- Versatile santoku profile for chopping, slicing and filleting
- Premium knife finish and feel that lasts decades
- 17 cm length comfortable for everyday board work
Cons
- High price: an investment, not an impulse buy
- Needs hand washing and occasional sharpening, not a forgotten-drawer knife
Who it's for
Anyone cooking daily who wants a forged, balanced, durable board knife for slicing, chopping and filleting with precision.
Not for
Anyone after a cheap throwaway knife, unwilling to maintain it by hand, or needing to bone and carve large joints.
Specifications
- Material
- Acero inoxidable forjado, mango sintético
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Goes well with
FAQ
What sets a santoku apart from a chef's knife?
The santoku has a shorter, wider blade, a dropped tip and a profile built for a clean, top-to-bottom vertical cut rather than the rocking motion of a European chef's knife. It's very comfortable for chopping and slicing at the board.
What's the hollow edge for?
The dimples create air pockets between the blade and the food, which cuts suction. Thin slices of vegetables or fish release from the steel instead of clinging to it. It helps most when slicing thinly.
Can it go in the dishwasher?
It isn't advisable for a forged knife of this quality. Hand washing and immediate drying preserve the edge and handle; a harsh dishwasher punishes them over time.
Is it good for everything in the kitchen?
It's an excellent board knife for chopping, slicing and filleting, but it isn't the tool for boning, carving large roasts or cutting bread. Those call for a specific blade.
Is it worth the price over a cheap knife?
If you cook often, the difference in balance, edge and durability shows every day. A well-cared-for forged knife lasts decades, so the cost per use ends up low. For very occasional use, it may be more knife than you need.
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