Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge
by Wusthof
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Product Summary
Manufacturer: WusthofBrand: Wüsthof
Release Date: 2001-07-31
Model: 4183-7
Product features:
- Japanese-style cook's knife designed for chopping, slicing, dicing
- Alternating hollows on blade's sides prevent food from clinging
- Blade, bolster, tang forged from single piece of high-carbon stainless steel
- Tough polypropylene handle with full tang and traditional three rivets
- Made in Germany
- Wusthof Long-Term Knife Care Kit
- Wusthof 14-by-10-Inch Cutting Board
- Wusthof Classic 5-Inch Cook's Knife
- Wusthof Classic 10-Inch Cook's Knife
- Wusthof Classic 10-Inch Hollow Edge Carving Knife
Kitchen and Housewares Reviews of Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge
Customer Review: Interested in buying the last you'll need of everything?
Summary: 5 Stars
Over time, I've discovered buying the right quality items once is far better than buying sub-standard junk 4 or 5 times. Hence, my search for the right "general use" knife for my kitchen.
I cook alot of stir fry - sometimes 3 or 4 times a week. This means a fair amount of cutting, dicing and chopping of many different items from hard and soft vegetables to beef, pork or chicken. For many years, I struggled with cheap knives I had either received as a wedding present or bought from a large department store. In the end, I was sawing the food rather than cutting it; it was a chore rather than a pleasureable part of the cooking process. I decided to bite the bullet and buy the last knife I would need.
During my search, I discovered a few things you may find helpful:
- understand what you do in the kitchen and only buy what you need. It's easy to get sucked into buying a full set of 8, 10 or 12 knives. You don't have to think about it and voila! - everything's there. Granted, you will save money, but I contend you'll end up with knives you don't need. I strongly recommend buying knives separately as you discover you just can't do without that XYZ knife. Ex: I bought the 7" Classic Hollow Santoku and a small classic paring knife as a set. I found a I need a smaller utility knife for cutting sandwiches, etc... and purchased a Classic 5" knife. I can accomplish 99% of my cutting tasks with these 3 knives.
- Your first knife should be either a Santoku or Chef's knife. These knives are the workhorses of the kitchen and will be used for a majority of your cutting tasks. Once purchased and used for awhile, you can better determine what will make your life easier and go after that.
- "Handle" the knives. Unlike pot/pan handles, a knife will be in your hand for a fair amount of time, so it needs to be comfortable and well balanced. Believe me, these things matter. An unbalanced knife that doesn't feel right will tire you out and turn this part of cooking into a chore. I checked out 7" Santoku knives from Wusthof, Henckel and Global. The Wusthof had a more solid feel and felt better balanced in MY hand. All 3 manufacturers make excellent knives, but your connection with the knife is very personal and it must feel right to YOU.
Now, on to the Wusthof. First, it's very well balanced. Put your index finger against the bolster and under the handle; the knife will balance without effort. Second, it has a little more weight to it than the other 2 knives I've mentioned above. That's not to say it's heavy; rather it felt more solid to me. Third, the hollow design ("dimples" on the side of the blade) help prevent food from sticking. The hollow design won't totally prevent food from sticking to the blade (slices of "wet" vegetables like onions or tomatoes still stick), but it definitely helps.
Please, please, please take care of good knives. Never put them in the dishwasher. The detergent can damage them over time but, most importantly, they will bang around against other utensils and get knicked or damaged. Always wash and dry them immediately after use. Store them in a block or on a magnetic knife strip; never in a draw where they can, again, get banged around.
I sharpen my knives about once a month using a sharpening stone. There's tons of info on the net about how to do this and it is a daunting task at first. My advice is to take a cheaper knife and practice with the stone. Once you get comfortable, try it with your new knife. A sharp knife should cut a piece of paper, holding the paper in one hand and slicing from the top.
If you buy this knife and follow the tips above, you'll be rewarded with "the last knife you'll ever need". Enjoy!
Description of Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge
Originally from Japan, this knife is quickly finding a following among American chefs. The curvature of the cutting edge offers great opportunity for rocking the blade while slicing and dicing. An excellent choice for cutting vegetables and meats into slices or cubes. This blade can cut paper thin slices, a great benefit to those who adore sushi and sashimi and the hollows within the blade keep food from sticking to it.Asian Knives
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