Asian Hand Tool

This color-coded knife series is made exclusively for Williams-Sonoma by Kai, one of Japan's largest and most historic cutlery companies. This santoku knife adds bright color to food prep combined with super-sharp performance, lightweight handling and easy dishwasher cleaning. The Asian-style santoku works well for any job for which you would use a chef’s knife, yet the shorter length and blade design make it highly maneuverable.

This hollow-ground santoku knife excels for precision chopping, slicing and mincing of meat, fish and vegetables. A special curved bolster design by architect Matteo Thun promotes a perfect professional grip for comfort and safety, and allows both Western rocking cuts and Asian chop cuts. Each knife is precision forged using Zwilling’s Sigmaforge process, resulting in an exceptionally hard yet flexible blade.

Staying true to its Asian origins, the Shun Pro collection features the classic single-bevel blades and distinct styling that define traditional Japanese cutlery. Originally known as a “fish knife,” the deba is equally adept at performing precision cuts on chicken, beef and other meats. The traditional single-bevel, scalpel-like edge is the favored style for preparing Asian cuisine, including sushi and sashimi.

Combining the duties of both a chef's knife and a cleaver, this santoku is deftly proportioned for precision tasks like mincing and paper-thin slicing. To keep your knife in razor-sharp condition, it comes with a Wüsthof sharpener that is specially designed for use on Asian blades. Set includes Wüsthof Classic santoku knife with free Wusthof Asian Edge knife sharpener. Knife is precision forged from a single piece of sturdy high-carbon steel that resists stains and corrosion.