Description
The Kestrel 7-inch Santoku is built for downward push-cutting on cutting boards. Unlike the curved belly of a traditional chef knife, this blade has a nearly flat profile with a sheep’s foot tip. This geometry maximizes contact with the board during straight up-and-down slicing, making quick work of dense root vegetables, cabbage, and firm onions without the blade rocking forward.
Crafted from high-carbon German stainless steel hardened to 56 HRC, the blade features alternating oval hollows ground into both flanks. This granton edge creates small air pockets between the steel and the ingredient, reducing surface suction so wet potato slices and cucumber rounds drop away instead of riding up the blade face. A full tang runs through the black polyoxymethylene composite handle, fastened securely with three flush stainless steel rivets.
Hand wash only with mild soap and dry thoroughly before storing. The thin, hard edge should not be twisted against the board, used to split frozen goods, or subjected to chicken bones, which will chip the steel.
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