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 The Chinese blade shape with a new look and in WÜSTHOF quality: the Chai Dao combines the shape of a Santoku with that of a Chinese chopping knife. However, it adopts not only the form, but also the functionalities of the two models. Thanks to the slightly curved shape of the blade, the Chai Dao is suitable for both cutting and chopping, especially for a fluid rock-chop. As this knife is particularly finely ground towards the cutting edge it should not be used for chopping bones; instead we recommend our European Cleaver or Butchers Knife. 

Classic Chai Dao 17 cm | 7 inch

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 What a cook's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat. The sharp blade of a Santoku allows anything from regular to wafer-thin cuts - it is therefore now indispensable in kitchens all around the world. 

Classic Santoku 17 cm | 7 inch

  The WÜSTHOF Classic Asian Utility Knife features a uniquely curved straight edge blade, which allows it to be used as both a mini chef's knife and as a paring knife. The knife is perfectly designed for both low rock cuts that require moderate heft and precise balance, and closer hand work that demands a razor-sharp edge and exceptional agility. The ideal size and shape for countless food prep tasks, the Asian Utility Knife performs effortlessly when cutting, slicing, or dicing a variety of ingredients, including small- and medium-sized fruits, vegetables, and cheeses. It can also be used to trim meats and poultry. 

Classic Asian Utility Knife 12 cm | 4 1/2 inch

 The Santoku is an innovative style of chef's knife specific to Japan. With its nimble blade and superb balance, the WÜSTHOF Classic Hollow Edge Santoku Knife is the perfect tool for almost any kitchen task, from chopping fresh herbs to boning fish to slicing meat. What's more, the hollow-edge allows small air pockets to form during slicing, which prevents food from sticking to the blade. The Classic Hollow Edge Santoku is indispensable in kitchens around the world. 

Classic Santoku with Hollow Edge 17 cm | 7 inch

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 The Santoku is an innovative style of chef's knife specific to Japan. With its nimble blade and superb balance, the WÜSTHOF Classic Hollow Edge Santoku Knife is the perfect tool for almost any kitchen task, from chopping fresh herbs to boning fish to slicing meat. What's more, the hollow-edge allows small air pockets to form during slicing, which prevents food from sticking to the blade. The Classic Hollow Edge Santoku is indispensable in kitchens around the world.  

Classic Santoku with Hollow Edge 14 cm | 5 inch

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What a cook’s knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat. The sharp blade of a Santoku allows anything from regular to wafer-thin cuts - it is therefore now indispensable in kitchens all around the world.

Gourmet Santoku with Hollow Edge 17 cm | 7 inch

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Forged from a single piece of WÜSTHOF steel, offering precision and a lot of power in the hand: the Chinese Cook’s Knife will allow you to chop a cabbage or cut wafer-thin slices from a tomato in seconds, while the wide blade is also ideal for scooping up prepped ingredients and transferring them to the pot.  The fine cutting edge ensures exceptional sharpness but should not be used on bones or very hard fruits (such as coconuts); instead, we recommend a European Cleaver or Butchers Knife.

Chinese Chef's Knife 20 cm | 8 inch

Chinese Chef's Knife 18 cm | 7 inch

What a Chef's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat. The sharp blade of a Santoku allows anything from regular to wafer-thin cuts - it is therefore now indispensable in kitchens all around the world.b

Amici Santoku with Hollow Edge 17 cm | 7 inch

The Japanese chef's knife is powerful and versatile: whether rhythmically chopping herbs, vegetables and fruit or precisely slicing through meat and fish, the extremely sharp blade produces fine to wafer-thin cuts. As a chef's knife with a wide blade, it is a remarkably powerful tool which is inspiring and easy to use when preparing and plating fresh food.
Diamond-like carbon (DLC) coating: the DLC-coated blade is the gold standard on the knife market. Thanks to the lotus effect, it glides almost effortlessly through hard and soft ingredients and is also extremely durable and scratch resistant.
Hexagon Power Grip: the innovative, ergonomic handle with its offset non-slip honeycomb structure ensures ultimate control and is ideal for all working conditions.

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Asiatische Messer

Classic Chai Dao 17 cm

Classic Santoku 17 cm

Classic Obst- und Gemüsemesser 12 cm

Classic Santoku 17 cm | mit Kullenschliff

Classic Santoku 17 cm | mit Kullenschliff

Classic Santoku 17 cm | mit Kullenschliff

Classic Santoku 17 cm | mit Kullenschliff

Classic Santoku 17 cm | mit Kullenschliff

Classic Santoku 17 cm | mit Kullenschliff

Classic Santoku 14 cm | mit Kullenschliff

Classic Santoku 14 cm | mit Kullenschliff

Gourmet Santoku 17 cm | mit Kullenschliff

Gourmet Santoku 17 cm | mit Kullenschliff

Chinesisches Kochmesser 20 cm

Chinesisches Kochmesser 20 cm

Chinesisches Kochmesser 18 cm

Amici Santoku 17 cm | mit Kullenschliff

Performer Santoku 17 cm | mit Kullenschliff

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