One piece forged construction
Streamlined bolster - exposed the full blade for optinum performance
Balance forward design - handle design positions the hand forward to a secure and comfortable grip
High carbon, no-stain German steel: X50 Cr Mo V 24
This evolution of an Asian-inspired chef’s knife features hollow indentations on the blade which prevent food from sticking. The Masters Collection Hyde Park Santoku knife with hollow edge is what every chef needs for smooth, swift mincing, dicing, and slicing of fruits, vegetables, and herbs, as well as for slicing meats. Forged from a single-piece of high carbon, no-stain German steel, and designed by the certified master chefs of the culinary institute of America, the curved blade resists corrosion and holds an extremely sharp edge. The unique balance-forward handle design and streamlined bolster provide a more secure and comfortable grip.
- Color: Silver/black
- Weight: 6.6 oz
- Made In: Taiwan
- Warranty: Lifetime
- Dimensions: 12" x 1-3/4" x 5/8" (7" blade)
- Composition: Stainless steel, fiberglass-reinforced poly-resin handle
- Manufacturer: Robinson Home Products, Inc.
- Other versions: CIA Masters Collection 7-Inch Santoku Knife
|Apparent goal:||kids||gift/registry||home kitchens||restaurants||everywhere|
|Intended audience:||novice||advanced beginner||good home cook||gourmet||professional|
|Diet/nutrition:||does not apply||scary||empty promises||helpful||essential|
|Green?:||not green||neutral||mixed blessing||earth friendly||green!|
|Innovative:||step back||standing still||progress||trendy||genius|
|Problem solving:||no better||baby steps||solid steps||giant steps||a revelation|
|Competition:||outclassed||follower||in the pack||strong challenger||likely champ|
|Ease of use:||impossible||frustrating||OK||simple||child's play|
|Quality:||cheesy||questionable||good||years of service||impressive|
|Parts to lose:||inevitable||some/many||one-piece||self-storing||not a problem|
|Clean-up:||nightmare||wipe clean||soap & water||scouring pad||dishwasher|
|Does it work?:||not at all||adequately||well||very well||perfectly|
|Availability:||airfare required||online||kitchen store||department store||supermarket|
|Easy to open?:||impossible||maddening||tolerable||good||opens itself|
|Green?:||fills a landfill||huge waste||passable||minimal waste||impressive|
|Time saving:||time wasting||not really||modest||substantial||huge|
|Labor saving:||less efficient||marginal||a bit||noticeable||remarkable|
|Money saving:||money wasted||none||$||$$||$$$|
|Where will it live?:||garage/attic||drawer||cabinet||countertop||elsewhere|
|Fulfills ambitions:||falls short||almost there||satisfies||exceeds||home run|
|How often used:||once/twice||≥daily||≥weekly||≥monthly||≥yearly/holidays|
|Worth the space?:||no||does not apply||w/unlimited space||w/limited space||absolutely|
|Need it?:||a luxury||discretionary||basic equipment||for serious cooks||get it|
|Value:||ouch!||a little pricey||worth splurging||on the money||a deal|
|Overall rating:||skip it||fair||good||very good||excellent|
Comments: A sharp knife is a wonderful thing. A wonderful, sharp knife is almost beyond description.
This is a wonderful, sharp knife.
A few may scoff that this is made of high-carbon, no-stain German steel – but in Taiwan. We don’t care. It is forged, with a full tang. The balance is wonderful. The handle feels great (sensuous, even) in your hand (we can't believe we just said that). We don't know what paper-thin means (even though it's used constantly to refer to things cut in the kitchen), but you can cut thin, beautifully consistent slices with this knife. The indentations on each side of the blade work well to cut surface tension, so your slices don't stick as assiduously to the knife.
Is a Santoku better than a chef's knife? Clearly it is a matter of personal preference. A Santoku is still very trendy on these shores. Many of the more conservative will stick with chef's knives. A few brave souls will wield both.
Philosophical and political issues aside, this knife is as good as or better than any totally German knife we have.