Zwilling J.A. Henckels Four Star Hollow Edge Rocking Santoku Knife
Features
- Manufactured in Germany
- Special formula high carbon NO STAIN steel
- SIGMAFORGE knife is forged from a single piece of solid steel
- Ice-hardened FRIODUR blade starts sharper, stays sharper longer, and has superior resilience
- Precision-honed blade and laser-controlled edge ensures ideal cutting angle for sharpness and durability
- Ergonomic polypropylene handles permanently bonded for seamless accuracy and gaps
- 57 Rockwell Hardness = excellent edge retention
- Edge angle 10 degrees per side
Perfectly Balanced, Incredibly Sharp
Whether you chop with a Western circular motion or a straight Asian motion, this is the Santoku knife you need. The Zwilling J.A. Henckels Four Star Hollow Edge Rocking Santoku Knife is designed for all your basic cutting jobs, including chopping, slicing, dicing, and mincing. The hollow edge prevents food from sticking to the gently curved blade. A bit shorter than the standard Santoku knife, the handle size and weight make it especially comfortable for those with slightly smaller hands. Part of the popular Four Star knife series, this is a knife that can last you a lifetime. Precision-forged in Germany from a single piece of steel then ice-hardened with Zwilling's signature technique, this blade is exceptionally sturdy, balanced, and flexible. The handle has a full tang with bolster to help protect your fingers, and it's topped off with our seamless synthetic handle. This knife is a masterpiece of safety, ergonomics, and comfort. Handwashing recommended. Lifetime Warranty. Made in Germany.
| Name: | Zwilling J.A. Henckels Four Star Hollow Edge Rocking Santoku Knife |
| UPC: | 035886345914 |
| Manufacturer: | Zwilling J.A. Henckels |
Care of Knives
A good knife is an investment. With proper care, it will last a lifetime.
All Zwilling J.A. Henckels and the Miyabi Red Marimoto Edition knife are dishwasher safe. However, we do not recommend putting knives in the dishwasher. Banging against other cutlery or pots and pans could chip the edge. High heat and detergent can discolor and damage the handle. Instead, wipe the knife clean in your sink with a wet cloth of soft sponge with dish soap. Dry immediately. Other Miyabi and all Kramer by Zwilling knives need to be hand washed (see instructions below)
No metal is completely "stainless." Do not allow acidic foods (lemon, mustard, tomato, etc) to remain on the blade after use. This may cause tarnishing. Should the blade show signs of staining, use a non abrasive metal polish for cleaning. Carbon steel knives develop a patina over time, causing the steel will turn dark gray or black. To minimize discoloring, immediately after cutting highly acidic food, rinse, wipe the blade, and then return to cutting. Always rinse and dry carbon steel blades immediately after use.
Removing Rust Spot - If rust spots form on a carbon steel blade, they can be easily removed with an abrasive bench stone also called a "Rust Eraser" following these steps
1. Wet Rust with water 2. Rub spot with light pressure in one direction parallel to the blade's pattern. 3. Wipe the blade clean and dry with a paper towel.
Do not use tough bone with knives (except meat cleavers). Do not use knives for poking, prying, separating, or cutting semi-frozen or frozen foods. Do not use knives as screwdrivers or can openers. This is not their designated purpose and may result in bending or breaking the blade or edge of the knife. Zwilling J.A. Henckel warranty does not cover misuse.
Proper Knife Storage
Knives have to be stored in a safe place to protect the cutting edge and guarding against injuries. There are some options for storing your knives. Magnetic knife bars are convenient and safe for chefs who want to be able to view their blades and easily access then. They attach to the wall and firmly hold knives in place. A wooden knife block is the best way to store knives on the counter. The size of the block varies with the number of knives to be store. Most Zwilling J.A. Henckels blocks also have a slot for a honing steel and kitchen shears.
Cutting Surfaces
Cutting Surfaces should be smooth, easy to clean and "give" on contact with knife cuts. Zwilling J.A. Henckles recommends: wooden or bamboo cutting boards and quality polyethylene boards. Avoid surfaces that can dull or damage the knife such as china, marble, granite, tile, Formica, porcelain, stainless counter tops and glass. Remember, all cutting boards and surfaces should be cleaned thoroughly immediately after use to avoid harmful bacteria growth.