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 knives feature a unique curved bolster and innovative blade shape. These knives perfectly support the professional pinch grip and a circular cutting motion, giving you more control and less fatigue.
Precision forged out of one piece of ZWILLING Special Formula high carbon German stainless steel and FRIODUR® ice-hardened for long lasting sharpness, ZWILLING Pro knives are hand 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 5 inch Santoku Hollow Edge knife include:
- Manufactured in Solingen, Germany
- Designed in Italy by Matteo Thun
- Unique Curved Bolster and Innovative Blade Shape
- 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
- 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:
- Curved bolster encourages cutting with improved precision, safety, and comfort.
- Ice-hardened FRIODUR blade for a sharper edge that lasts longer.
- Made in Germany.
- Construction:
- SIGMAFORGE blade, forged from single piece of special formula High-Carbon No Stain steel.
- Precision-honed blade and laser controlled edge.
- Full tang and handles are triple-riveted for superb stability.
- 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.
