Cuchillo santoku ZWILLING Santoku hoja de acero 18 cm, 1 ud.

ZWILLING Santoku Steel blade 18 cm is a single-piece Santoku kitchen knife designed for precise slicing, dicing and chopping of vegetables, meat and fish. The 18 cm steel blade follows a traditional Santoku profile and is manufactured with a one-piece forging process for balanced handling and consistent cutting performance. The design incorporates a seamless transition from bolster to handle for ergonomic comfort during extended use. The blade is ice-hardened to improve edge durability and corrosion resistance, and the stainless special-formula steel provides a combination of robustness and flexibility for everyday kitchen tasks.

Advantages

The one-piece forged construction delivers stability and balance while reducing weak points between blade and handle. The FRIODUR® ice-hardening process increases edge retention and resistance to corrosion, ensuring longer intervals between sharpening. The stainless special-formula steel used in the blade offers a durable cutting edge with a degree of flexibility suitable for general-purpose food preparation. The seamless handle design improves grip comfort and safety for repeated use.

Suitable for

• Slicing and portioning vegetables and fruits
• Dicing and chopping herbs and aromatics
• Preparing fish and boneless meat
• Everyday kitchen prep that requires precision and control

Key specifications

• Blade length: 18 cm
• Blade material: stainless special-formula steel, ice-hardened
• Construction: single-piece forged blade (one-piece)
• Blade profile: Santoku
• Handle: seamless transition from bolster to handle for ergonomic grip
• Country of manufacture: Germany

How to use

Use the ZWILLING Santoku with a secure pinch or full-handle grip depending on the cut and personal comfort. For clean slices, employ a smooth forward-and-down cutting motion or a slight push-cut suitable for Santoku geometry. Keep control of the food with a claw grip on the guiding hand to maintain consistent thickness and to protect fingers. Use an appropriate cutting board—wood or high-density plastic are recommended—to preserve the blade edge.

Recommendations

Hand wash the knife with warm water and mild detergent and dry immediately to protect the blade finish. Regular honing will help maintain the edge between sharpenings and professional sharpening should be performed as needed. Store the knife in a knife block, magnetic strip, or blade guard to prevent damage to the edge and to ensure safe storage.