Slicing. Dicing. Mincing. Plus everything in between. The multi-talented Fibrox Santoku Knife is the precision Japanese take on the general-purpose kitchen knife, and can genuinely claim to do everything well. A special shape and a 17 cm blade combine with a low weight and excellent balance, making this clean-cutting all-rounder the knife that both professional chefs and home cooks will reach for over all others, again and again.
• Perfect for cutting everything, from meat to vegetables and fruit
• Swiss made Santoku knife with fluted edge
• With an ergonomic slip-resistant handle, and a stamped high-carbon stainless steel blade
• Dimensions: 1.9"W x 11.7"L x 0.7"H inch, Weight: 4.2 oz
• Made in Switzerland
Care Information
• Washing: Rinse knives under cold running water immediately after use to prevent staining, using your fingers, a sponge, or a towel - always avoiding the sharp edge. Stainless steel blades rarely retain food, but a little dish soap helps with greasy residues. Large knives are best washed by hand, even if they have synthetic handles, since dishwashers can dull blades or cause corrosion if knives aren’t positioned carefully. If using a dishwasher, rinse first, avoid contact with other utensils, and use a mild detergent to minimize staining.
• Drying: Do not let knives air dry, as this can leave limescale spots and increase the risk of corrosion. Instead, dry knives immediately after washing with a clean cotton or linen towel. Always ensure the towel is free from debris to avoid scratching the blade.
• Storage: Never store knives loosely in a drawer, as unprotected blades can become dull or damaged. To maintain sharpness and safety, use a knife block, in-drawer holder, or wall-mounted magnetic strip. Proper storage ensures longevity and protects both the blades and the user.