Zwilling 7" Hollow Edge Rocking Santoku

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SKU
ATKZSKNEW
Special Price $119.99 Regular Price $149.99
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With its petite build and curved tip, this friendly-looking Japanese blade is giving Western-style chef’s knives a run for their money.

Santoku knives became an overnight sensation in the United States in the early 2000s, when Rachael Ray declared on TV that she loved her Wüsthof model. Sales shot up, and several knife manufacturers, both Asian and Western, scrambled to create their own versions or promote their models to Americans.

Zwilling Pro 7" Hollow Edge Rocking Santoku Knife

WINNER - HIGHLY RECOMMENDED

With a deeply curved cutting edge, this “rocking” santoku permits the full Western rocking motion when chopping and slicing. Its tip is also much less curved than most, which helped it pass through food without resistance, as did its slim spine and very acute 10-degree cutting angle. Its handle was comfortable, if a bit too long for some testers


We maintain strict objectivity in all testing.*
PERFORMANCE ★★★
EASE OF USE ★★½
KEY: GOOD ★★★   FAIR ★★   POOR ★
Details

Blade Length: 7"
Blade Edge Angle: 
10°
Thickness of spine 1 inch from handle: 
2.04 mm
Overall Length:
 12.375 in
Handle Circumference:
 3"
Item Weight:
 0.55 pounds
Item Number: 
ATKZSKNEW
Item Weight: 
0.55 pounds


This item is final sale and cannot be returned.
This item can only be shipped within the United States
See return policy for details.

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How We Tested Santoku Knives

We bought 10 models, priced from about $25 to about $200, focusing on blades that were at least 6 inches long, the size we previously found most useful. We put every model through our usual battery of chef’s knife tests: mincing fresh herbs, dicing onions, butchering whole raw chickens, and quartering unpeeled butternut squashes. We also threw a ringer into the testing—our favorite chef’s knife for comparison. Then, to see if santokus add unique value to a knife collection, we tacked on precision work: cutting carrot matchsticks and slicing semifrozen strip steaks across the grain into slivers. Finally six testers, including three self-described knife novices, chopped onions and rated the knives, including how well each model performed and if it was comfortable and easy to use.


Winning Traits

  • Slim, sharp cutting edge that retains its sharpness
  • Slim tip for precision work
  • Narrow spine (top edge of blade), less than 2 mm
  • Handle of moderate width and length, and neutral shape, so it is comfortable in various hands and grips
  • Handle that doesn’t become slippery when hands are wet or greasy
  • Spine that isn’t sharp, facilitating pinch grip
  • Good balance between handle and blade
* OBJECTIVITY FIRST, LAST, AND ALWAYS.

America’s Test Kitchen does not accept advertising and conducts equipment tests without the knowledge of product manufacturers. Exclusive equipment offers are sourced only after the test results have been published in our magazines and on our websites.

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