J.A. Henckels International Henckels Classic 7-Inch Santoku Knife …
J.A. Henckels International Henckels Classic 7-Inch Santoku Knife with Hollow Edge
- Single 7-inch Santoku knife for preparing meat, fish, and vegetables
- Fine-polished hollow razor edge, ideal for extra thin cutting
- Made of stain-resistant carbon steel that’s hot drop forged for durability; full bolster for balance
- Triple riveted handle surrounds a full tang
- Handwash with mild cleanser; lifetime warranty; made in Spain
Classic 7-inch Santoku knife with hollow edge
How Much Should You Expect to Pay?
The J.A. Henckels International Henckels Classic 7-Inch Santoku Knife with Hollow Edge is available on the (manufacturer) website for $ 82.00 but you really should not be paying any more than $ 43.95 for this dinnerware set. The cheapest we have seen it is on Amazon who consistently sell this dinnerware for under $ 82.00.
What’s IncludedWhat Others Are Saying
This J.A. Henckels International Henckels Classic 7-Inch Santoku Knife with Hollow Edge has received rave reviews from most of the consumers on the net with (an average of 5 out of 5 from most reviewers on Amazon) and (the manufacturer website) itself.
(Here are some of the comments to date:)
Where Can You Buy the J.A. Henckels International Henckels Classic 7-Inch Santoku Knife with Hollow Edge?
You can buy this J.A. Henckels International Henckels Classic 7-Inch Santoku Knife with Hollow Edge from Amazon. I can tell when comparing prices with other online merchants, Amazon do currently have the best deal. Click here to view on Amazon.
Read More Reviews
If you want to read more (reviews) for the J.A. Henckels International Henckels Classic 7-Inch Santoku Knife with Hollow Edge ,the best place for (reviews from people) who actually use the product is Amazon. Click here to read more.
I’m a fan of the Spanish-made Henckel’s Int’l Classic lines. I have the bread knife and the utility knife as well. I think the major budget concessions (as these are not the high-end German-made line) comes in the size. Classic blades, though full-tang and thrice-riveted, have less steel than comparable brands. This makes them slender and light in the hand. However, less steel is not lower-quality steel, and these blades are incredibly hard and reliable.
This santoku is still large enough to use as a spatula when cutting, delivering onions, mushrooms or other slices or mince to the pan while cooking speedily. It sharpens easily (I use a small stone under running water), and responds well to a steel every few uses. It’s the sharpest blade in my collection, easily slicing up my sponges when I clean it. With care, it won’t do the same to your skin, mostly because of the sturdiness of construction that breeds confident handling. It won’t slide off most vegetables before slicing in, and can even cleave small poultry bones with slow and steady pressure downward (I wouldn’t use it to hack as real cleavers do). This is a precision instrument, not a blunt tool.
This was my first ‘nice’ knife when I was taken in by the Santoku craze, and it was certainly a decent choice. The knife is sharp out of the box, reasonably well balanced, and has pretty good fit/finish. For the type of person who only buys things like veggies and boneless/skinless chicken, etc., that are largely prepared, this knife will probably fit the bill and allow you finish up small amounts of prep work. The real drawback is the length. When you live in the South, you see vidalia onions that are 7″ in diameter. This knife is a bit small to tackle the large veggies. And don’t even think about getting it near hard melons or bone-in meats. Since I got this knife, I’ve expanded my collection quite a bit, even adding some real Japanese steel. But this little blade keeps a spot on my magnetic strip, where it comes out for small tasks or when my wife can’t get me to relinquish the big blade. For most cooks, who need a real omni-tasker knife, I would look for a 9-10″ chef’s knife rather than this.
I bought this knife for .00 at linens and things. I vacillated between this and the version. I made a mistake. When the knife was finally extricated from it’s mega-vinyl prison. I hefted it, felt the edge and examined construction. I got less than I paid for. The feel and look of this knife is similar to those late night TV special knives. “But wait, there’s more… Now how much would you pay?”
It is just a cheap feeling product. Also, the tip of the knife had a pronounced burr on it that I had to hone off.
I am too old to be re-learning that you get what you pay for.
› See all 11 customer reviews…
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January 17, 2011 | Posted by
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