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Technical Details
- 7-Inch Santoku knife
- Taper Grind edge technology for optimum sharpness
- Full tang
- High carbon stainless steel blades
- Triple stainless steel rivets
Chicago Cutlery 7-Inch Santoku Knife
Chicago Cutlery Centurion 7-Inch Santoku Knife has high-carbon stainless steel blades with our exclusive Taper Grind edge that provides optimum sharpness and makes it easier to keep edges sharp over time. Full-tang blades coupled with a heavy duty forged bolster provide balance and strength. The black polymer handles give Centurion a classic look while the triple riveted construction provide safety.Item Specifications
This seven-inch santoku knife combines the precision of a Western chef’s knife and the power of a Chinese cleaver. It’s an essential in most Japanese homes as well as many professional kitchens. Great for chopping and dicing herbs or vegetables, the broad, straight blade also produces razor-thin and precise slices of sashimi, or any other fish, meat, or poultry. Oval-shaped indentations on each side reduce friction for a cleaner cut and help release food so that it falls away from the blade.
Chicago Cutlery’s Centurion series offer high performance at an excellent value for a heavy-duty, forged-blade knife. Nicely balanced in the hand, they’re made from high-carbon stainless steel for rust and stain resistance as well as long-lasting beauty. Chicago’s exclusive Taper Grind edge is razor-sharp and cuts with precision; these knives will need to be re-sharpened on a regular basis, but they take an edge well and with maintenance can stay out-of-the-box sharp for years to come. The full tang extends from one end of the knife to the other for a balanced feel and added strength, while the heavy-duty forged bolster enhances safety. Ergonomically designed polymer handles are durable and non-porous, so they’re impervious to water and bacteria, and they have a handsome traditional look. Triple-compression stainless steel rivets secure the handle to the blade for increased stability. Chicago Cutlery covers their knives with a lifetime guarantee; they recommend hand-washing and drying for best results. --Mary Park
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