Wusthof Classic 7-Inch Santoku Knife, Rosemary

Wusthof Classic 7" Santoku Knife, Fresh Rosemary is the knife that converts people. Cooks buy it as a second blade and find themselves reaching past the chef's knife for it.

Push cuts, not rock cuts

A santoku has a flatter edge and a rounded sheepsfoot tip, so it contacts the board along its whole length. That suits a push-cutting motion — forward and down through an onion or a stack of cabbage — rather than the rocking motion a curved chef's knife wants. If you have ever felt like your chef's knife leaves a hinge of uncut vegetable at the back of the board, this is why.

The hollow edge is the second half of the story. Dimples ground into both faces of the blade break the vacuum that makes wet, starchy food cling, so potato rounds, cucumber and sliced cheese drop off instead of climbing the steel.

It is precision forged from a single piece of high-carbon stainless steel, hardened to 58 Rockwell, then sharpened by Wusthof's PEtec process for 20% more sharpness with twice the edge retention. The triple-riveted full-tang handle is finished in Fresh Rosemary — a deep, grounding green from the seven-shade Classic Color collection.

Care: wash by hand and towel dry immediately, hone regularly. Covered by the Wusthof lifetime warranty.

Key Product Features

• Flat Edge, Full Contact: A straighter profile and rounded tip meet the board along their whole length for clean push cuts.
• Hollow Edge: Ground dimples break suction so potato, cucumber and cheese fall away instead of sticking.
• Forged & Hardened: Single-piece high-carbon stainless steel at 58 Rockwell, PEtec-sharpened.
• Fresh Rosemary: A deep natural green from the seven-shade Classic Color collection, inspired by sunlit herb gardens.
• Forged in Solingen: Full bolster, triple-riveted full tang, hand wash only, lifetime warranty.