WUSTHOF

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 knife with a forked tip for tomatoes, cheese and fruit: the finely serrated edge cuts smoothly through firm top layers such as rinds, crusts or skin. The forked tip is designed to pick up the small slices of the ingredients.

Particularly useful for peeling and cleaning rounded vegetables and fruit: this handy knife - also known as a Turning or Tourne Knife - with its short, bird's beak-shaped curved blade, makes it easy to peel produce such as potatoes or apples quickly