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Forschner Kitchen Cutlery, Santoku Knives
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A santoku knife is often called an Asian chef's knife. They have a straighter edge than a chef's knife, and a more rounded spine, particularly near the point. They are also generally lighter and thinner, allowing them to more easily chop vegetables. Available with plain or granton blades. They have become very popular in recent years, especially with women chefs, who generally have smaller hands.
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Knife Guide
Granton Blades: The hollow ground, granton edge, allows food to fall away from the blade rather than sticking to it, helping the knife to cut more efficiently. Hollow ground blades have concave, beveled edges that are ground starting midway down the blade, instead of at the spine.
Rosewood Handles: Our classic, traditional rosewood handle is designed to provide maximum comfort at all times. Renowned rosewood handles feature a carved handle design with the unique beauty of natural rosewood, extra durable.
Fibrox Handles: Modern nylon and patented Fibrox handle is hygienic, dishwasher safe, slip-resistant and NSF approved. The handle is ergonomically designed to help minimize tension at the wrist and can provide better grip than rosewood handles.
POM Handles: Full tang construction with POM (plastic over molded) handles made of Poly Oxy Methylene will hold its shape and will not crack or separate from blade.
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