Santoku Knife: The Santoku knife is a Japanese cooking knife that is often designed with a scalloped blade like this one. In Japanese, santoku means “three virtues,” which is fitting for this utility knife because it is particularly good at doing 3 things — chopping, slicing, and mincing. The scalloped detail makes it easier to remove chopped food from the blade’s sharp edge.
Slice, Dice, And Chop: This dicing tool is perfect for cutting up just about anything. Use this knife to slice vegetables for a veggie tray, chop onions for a pot roast, or to mince whole heads of garlic. No matter the slicing or chopping job, this knife is up to the task. This knife is a must-have, multi-use tool.
Crafted in Germany using premium 440/X50CrMoV15 German steel
Dimensions: Blade Length 5", Handle Length 4.25"
Weight: 0.362 lb
Handle Material: Patented Full Triple Tang (steel) with GW Brownish injected quality ABS Polymer and 4 decorative rivets
Optimized Heat Treatment & Advanced CRYO Ice-Hardening: Ensures exceptional hardness (55 +/-2 RC), durability, and flexibility through a multi-stage process
Elegant, stylish, and functional ergonomic handle featuring the innovative SMART-BOLSTER™ design
15-degree angled blade edge, sharp heel, and smooth spine
Lifetime warranty on manufacturing defects
Experience the superior craftsmanship and performance of Gunter Wilhelm®'s 5 Inch Santoku Knife, a perfect blend of style and functionality that elevates your culinary skills and adds elegance to your kitchen collection.
Optional: Add a personal touch with laser engraving of the monogram from 3 to 20 characters.
Model: 30-317-0405 Warranty: Life-Time Warranty Made In: Germany Knife Type: Santoku Knives Tang Type: Full Triple Tang Edge Type: DIMPLE Blade Length: 5” Blade Material: Premium Solingen 440/X50CrMoV15 High Carbon No-Stain German Steel Handle Material: Patented Full Triple Tang (steel) with GW Brownish injected quality ABS Polymer and 4 decorative rivets Dimensions: L - 12 2/7 inches W - 2 7/8 inches H - 1 1/8 inches
Use & Care
How do I care for my knife? Our knives are made from quality materials and should last if you take good care of them. Following please find a few guidelines:
Hand wash and dry immediately after use.
Do not put it in a dishwasher as it might damage the high-carbon steel and handles.
Do not leave in water for an extended period of time.
Hone your straight fine edge blade regularly.
Sharpen your straight fine edge blade as needed on a sharpening rod (diamond or ceramic), whetstone, or similar quality sharpening tool.
Executive Chef Series edge is 20-22 degrees on each side.
ProCut collections (Lightning, Thunder, and Premier) are 10-15 degrees on each side.
Serrated edges should be sharpened as needed by using special tools.
The meat cleaver edge is 30-35 degrees on each side.
Gunter Wilhelm offers a FREE sharpening service for our kitchen knives. Terms and conditions apply. (Our Sharpening Service is suspended, please check later).
For additional maintenance and sharpening videos please CLICK HERE.
Gunter Wilhelm Hassle-Free lifetime warranty covers manufacturing defects (materials and workmanship). Terms and conditions apply
A dull knife that requires sharpening is not a manufacturing defect, but basic maintenance.
Rust spots might appear in cases where the knife was placed in a dishwasher and/or left in water for a long period of time, and/or not dried properly. To remove any rust spots, please use a Stainless Steel polisher cream/past such as Bar Keepers Friend or similar.
Woodblocks, sharpening tools, and blade protectors are not covered by our lifetime warranty policy since they are subject to normal and natural attrition.
The Santoku Knife is made from 440/X50CrMoV15 High Carbon stainless steel, which has corrosion resistance and offers good hardness, for long-lasting edge retention.
Our ergonomic handle shape is engineered for superior control, agility, and comfort – Premier ProCut offers a Full Triple Tang, well-balanced handle that creates better access to the full length of the blade.
While most top knives have edge angles of 25 – 15 degrees, we use more acute 14-degree angles for a noticeably sharper cutting face.