| | | |  - 7-inch Granton Edge Santoku knife combines the features of a cleaver with a chef¿s knife; flutes of the Granton Edge help make paper thin slices and prevent food from sticking to the blade
- High-carbon stainless steel blade provides maximum sharpness and edge retention; stamped from cold-rolled steel for a lighter heft; ice tempered to sustain sharpness longer
- Blade conical ground lengthwise and crosswise for minimal resistance while cutting; laser tested to ensure optimum cutting power and durability; bolsterless to allow use of entire blade for cutting and sharpening
- Patented Fibrox handle is textured, slip resistant, and ergonomically designed for balance and comfort; NSF approved
- Hand washing recommended; lifetime warranty; expertly made in Switzerland
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| | | |  Product Description:
The R H Forschner by Victorinox Santoku Knife features high carbon, stainless steel blade, hand finished at Victorinox in Switzerland by skilled craftsmen. A special tempering process is used to produce an edge that can be resharpened over and over again, so the knife can keep its original sharpness throughout the entire life of the blade. Victorinox handles are ergonomically designed to minimize wrist tension. They provide a natural fit. A good heft and comfortable, positive grip are indications of a well-made knife. A sure-grip handle with a finger guard is valuable feature since the handle inevitably gets greasy, wet, or both. Although cutlery steel is naturally sanitary, materials and construction details of the handle minimize crevices what would offer hospitality to bacteria. | | | | |
Average Rating : 
Rating :  - I speaketh on knives...
Always used forged, good lookin' blades (and handles)... but I like to think of myself as a "scientist" who goes by the facts..and results. Well, these Victorinox knives, the 7" Santuko, the 6" fillet, and the 8" Chef's, have proved my thirty years' prejudices...just that. Of course, no one made stamped knives like this back then. That's my excuse. Okay? (Actually, my first set, wedding gifts, were carbon-steel stamped uglies, and I still have them...and hold them.)
With a 5 dollar Wusthoff ceramic sharpener to maintain the "V" knives, it's over for the rest of my collection, except for a Wolfgang Puck 9" German steel Granton edge large handled Chef's. (But you need space, a table at the right height, and a massive job to justify its use. Then, it's like having a third, super-hand.)
For the new "V" guys,it's all about the narrow profile, the high polish, the low resistance SUPER SHARP EASILY MAINTAINED BLADES and it feels like you're scissor-hands.
My other heavy friends, with the oil, the Arkansas stones, etc., bye-bye.
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