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Knives
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Zwilling Four Star 7-inch HE Rocking Santoku (1001614)
The Zwilling Four Star 7" Rocking Santoku is designed for cooks who want the precision of a santoku and the efficiency of a Western chef’s knife. Unlike traditional santokus that have a dead flat edge, this blade features a gentle curve that creates a natural rocking motion so you can mince herbs, slice vegetables, and prep meals with ease. Thoughtfully designed for optimal performance, this blade has a clip point for precise tip work and dimples (known as a hollow-edge) that are cut just above the bevel to prevent food from sticking to the blade. Lightweight, versatile, and easy to control, this knife is an excellent alternative to a full-size chef’s knife, especially for daily meal prep. It's also a great choice for cooks working on the line. The lightweight handle is comfortable, easy to sanitize and best of all, won't slip. Learn More$139.95 -
Zwilling Four Star 7-inch Granton Santoku (1001636)
A faster, more controlled alternative to a chef’s knife for chopping, slicing, and dicing - especially when precision matters. The Zwilling Four Star 7" Granton Santoku is a versatile, all-purpose kitchen knife designed for efficient prep across vegetables, proteins, and herbs. Named for the “three virtues” of slicing, dicing, and mincing, it’s built to handle the majority of everyday cutting tasks with speed and precision. This is not just a smaller chef’s knife - it’s a different cutting style. Instead of a pronounced curve for rocking, the santoku features a flatter edge profile that excels at push-cutting. This allows more of the blade to stay in contact with the board, making it especially effective for fast, controlled vegetable prep and precise slicing. The shorter 7" length and balanced profile make it easy to handle, particularly on smaller cutting boards or in tighter workspaces where a full-size chef’s knife can feel oversized. The Granton (hollow edge) design features alternating indentations along the blade that reduce friction and help food release cleanly. This is especially useful when working with starchy vegetables like potatoes or moist ingredients that tend to stick to the blade. The taller blade profile provides ample knuckle clearance for board work and gives you a wide surface for transferring chopped ingredients directly from board to pan. Forged in Solingen, Germany using the SIGMAFORGE® process, the blade is crafted from a single piece of Zwilling’s proprietary 1.4116 (X50CrMoV15) stainless steel. The FRIODUR® ice-hardening process (57 HRC) improves edge retention and durability, allowing the knife to maintain sharpness through repeated use. The full bolster provides balance and acts as a finger guard, while the seamless Four Star handle is molded directly to the tang for comfort and hygiene. The result is a knife that feels stable, responsive, and easy to control during extended prep sessions.
Who This Is For: Home cooks who prefer a more controlled alternative to a chef’s knife Users who do a lot of vegetable prep and fine slicing Cooks working with smaller cutting boards or limited space Not ideal for: Heavy-duty chopping or splitting tasks Users who rely heavily on rocking cutting motions Learn More$139.95 -
Miyabi Artisan Santoku
The Miyabi 7-inch santoku knife is perfect for all kitchen tasks. Featuring a smoothed bolster and spine for comfort, the state of the art powdered steel has optimal edge retention, corrosion resistance and is a breeze to hone and sharpen. Santoku - Japanese for "three virtues" - excels at three cutting techniques: expertly mince garlic, slice cucumber, and dice onions with this Asian all-rounder. MIYABI celebrates Japanese craftsmanship with Artisan. Using traditional methods and innovative techniques, these knives merge the past and present into an exceptional knife collection. The potent core of SG2 micro-carbide powder steel is layered in a stunning Tsuchime finish. This exquisite, hand-hammered effect helps prevent food from sticking. The CRYODUR blades feature exceptional sharpness and durability thanks to their innovative, ice-hardening treatment. Each knife features a hand-honed blade finished with a true katana edge, a homage to the samurai swords made in Seki centuries ago. Crafted with special Cocobolo Rosewood Pakkawood, the handles mirror the beauty of the blade. Sophisticated details include brass and red spacers, a mosaic pin and a stainless-steel end cap. The attractive D-shaped handle is designed to nestle comfortably in your hand for tireless cutting. Learn More$293.00 -
Miyabi Kaizen 7 in. Santoku
The Miyabi Kaizen 7 in. (180mm) Santoku is a classic Japanese knife for chopping, mincing and slicing vegetables. The special feature of the Santoku is its thin blade with wedge shaped edge. Features a hollow edge (dimples) designed to keep food, especially starchy food, from clinging to the blade. Extremely versatile, can even be used for decorating purposes. Hand wash only. Made in Japan. Kaizen - Japanese for "improvement" or "change for the better." This line of knives combines the best hardening technology with the artistry of traditional Japanese craftsmanship. The resilient core of VG10 super steel is protected by a stunning 64-layer flower Damascus pattern.The Crydour blades feature exceptional sharpness and durability thanks to their innovative, ice-hardening treatment. Then, artisans hand-hone the blades with the historic Honbazuke method. This attention to detail translates into precision cutting for Miyabi Kaizen users. The blade is balanced by a refined D-shaped handle made of black linen Micarta. With a wood-like texture, the comfortable handle won't slip from your hand and acts as a moisture repellent. Handcrafted in Seki, Japan. Learn More$189.95 -
Zwilling Pro 5.5 in. Granton Santoku
Precision Control: The 5.5" Zwilling Pro Granton Santoku The Zwilling Pro 5.5-inch Santoku occupies a unique niche between a standard utility knife and a full-sized chef's knife. In hands-on testing, the first thing noticed is the weight distribution; the full tang construction provides a balanced heft that centers exactly at the curved bolster. Unlike traditional flat bolsters, this specific geometry guides your thumb and forefinger into a professional pinch grip, significantly reducing wrist strain when dicing dense aromatics like garlic or shallots. The 140mm blade is forged from a single piece of X50CrMoV15 high-carbon stainless steel using the Sigmaforge process. This results in a grain structure that maintains a 15-degree edge per side with high stability. During heavy prep sessions with starchy vegetables like potatoes and cold butter, the Granton edge (Kullenschliff) performs as intended: the air pockets created by the hollows break surface tension, preventing 'suction' and allowing slices to drop cleanly away from the 1.9mm spine. The Friodur ice-hardening treatment brings the steel to a 57 Rockwell Hardness (HRC), striking the ideal balance between edge retention and ease of honing for daily maintenance. Learn MoreRegular Price: $129.99
Special Price $94.95
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Zwilling Pro 7 in. Granton Santoku
Master Precision Prep with the Zwilling Pro 7" Granton Santoku The Zwilling Pro 7" Granton Santoku represents a deliberate departure from standard kitchen tool design. When you first grip this knife, the weight distribution immediately reveals its purpose. Unlike traditional knives with squared-off bolsters that can pinch the index finger during extended prep, the Zwilling Pro features a unique curved bolster. This design encourages a professional pinch grip, allowing your thumb and forefinger to rest naturally against the steel for surgical control over every slice. The 7-inch blade offers a flatter profile than a Western chef's knife, optimized specifically for the rhythmic vertical motion of push-cutting and dicing. During testing, the 'Kullenschliff' (Granton edge) hollows create small air pockets between the steel and your ingredients. This physical barrier prevents starchy vegetables like potatoes or dense cucumbers from suctioning to the blade, allowing them to fall away cleanly. Forged from a single piece of X50CrMoV15 special formula steel, the blade undergoes a cryogenic ice-hardening process to achieve a 57 Rockwell Hardness. This specific metallurgy ensures the edge remains sharp through heavy service while maintaining enough ductility to resist chipping when encountering the occasional hard squash skin or accidental board strike. The balance point sits exactly at the bolster, making the knife feel like a natural extension of the arm rather than a weighted tool. Whether you are julienning carrots or dicing onions, the tactile feedback through the POM handle is precise, communicated without vibration or hand fatigue. Learn More$159.95 -
Zwilling Pro 7 in. HE Rocking Santoku
The Best of Both Worlds, Perfected: The Zwilling Pro 7" HE Rocking Santoku Experience the ultimate fusion of Eastern design and Western ergonomics. The Zwilling Pro Rocking Santoku is a masterfully engineered hybrid, designed for the cook who loves the broad-bladed versatility of a Japanese Santoku but craves the familiar, rhythmic motion of a German chef's knife. It embodies the "three virtues" (slicing, dicing, and mincing) of a Santoku, enhanced with a curved blade that allows for effortless rocking and chopping. This knife’s innovative design is complemented by its advanced features. The blade is distinguished by its hollow edge (HE)—a series of vertical indentations, also known as a Granton edge, that create small air pockets between the blade and the food. This dramatically reduces friction and prevents starchy vegetables like potatoes and cucumbers from sticking, allowing for swift, clean, and uninterrupted prep work. This non-stick performance is built on the core of Zwilling's technology: a single piece of SIGMAFORGE steel, ice-hardened with the FRIODUR process for a relentless edge, and anchored by the revolutionary tapered bolster for unparalleled comfort and control. Learn More$159.95 -
Wusthof Ikon African Blackwood 7 in. Santoku
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 the Wusthof Ikon Series African Blackwood 7" Hollow Edge Santoku allows anything from regular to wafer-thin cuts - it is therefore now indispensable in kitchens all around the world. The hollow edge is crafted with evenly spaced vertical indentations, which create small air pockets between the blade and the food. These small air pockets gently push food off the blade and reduce friction and drag.
Specifications Handle Length: 4.29 in Material: African Blackwood Blade Length: 6.69 in Width: 1.81 in Rockwell hardness: 58 HRC Learn More$249.95 -
Miyabi Birchwood Rocking Santoku
The Miyabi Birchwood 7 in. (180mm) Rocking Santoku is a modern Japanese knife for chopping, mincing and slicing vegetables. The special feature of the Rocking Santoku is its thin blade with a kiritsuke shaped edge. Extremely versatile, can even be used for decorating purposes. This 7-inch rocking santoku is perfect for all cutting tasks, including rocking cuts. Santoku - Japanese for "three virtues" - excels at three cutting techniques: expertly mince garlic, slice cucumber, and dice onions with this Asian-style all-rounder. Handcrafted in Seki, Japan, top-of-the-line MIYABI Birchwood is a work of culinary art. Both blade and handle are crafted from the most precious materials, which shape their striking appearance. More than meets the eye, the potent core of SG2 micro-carbide powder steel is protected by a stunning 100-layer flower Damascus pattern. MIYABI’s innovative, CRYODUR ice-hardening process locks in the blade’s long-lasting sharpness. The blades are Cryodur ice-hardened for enhanced hardness, flexibility and are corrosion resistant. Each knife is hand-finished in the Honbazuke 3-step method, creating a beautiful mirror polished edge. A Katana edge is featured on each knife blade, reminiscent of the legendary Japanese swords, known for superb craftsmanship. The blade is adorned with a Birchwood traditional D-shaped style handle with an intricate mosaic pin, accented with two red spacers and stainless engraved end cap. A prized material for knife handles, Karelian Birch is also the only wood ever used in a Faberge egg. Handcrafted in Seki, Japan with a lifetime warranty. Learn More$364.95 -
Miyabi Black 7-inch Santoku
A Flat-Edged Alternative to the Chef’s Knife The Miyabi Black 7-inch Santoku is for cooks who cut with a downward chop or forward push rather than a rocking motion. Its flatter edge keeps more of the blade in contact with the board through each stroke, producing clean, complete cuts through stacked vegetables. The shorter length makes it quick and maneuverable on a crowded station or a small cutting board.
Construction and Performance Ultra-hard core steel. A fine-grained powder steel holds a keen edge through repeated board contact, the most demanding use a kitchen knife sees. Ice-hardened blade. Sub-zero hardening stabilizes the steel for added hardness and corrosion resistance. Flower Damascus cladding. Stainless layers protect the hard core and give each blade a distinctive pattern. Honbazuke edge. The three-stage hand-honed edge produces paper-thin slices of cucumber, radish and onion. D-shaped handle. The traditional Japanese profile gives a steady grip for repetitive chopping. Each handle’s grain and color are unique.
Best Uses Thin slicing of vegetables and fruit Dicing onions, peppers and potatoes Chopping and mincing herbs Slicing boneless fish and meat Cutting through stacked greens Cooks who prefer a rocking motion should consider the curved edge of the Miyabi Black 7-inch Rocking Santoku. For a longer blade with a pointed tip, see the Miyabi Black 8-inch Chef’s Knife. Learn More$434.95
