Combining features of a chef's knife and a cleaver, the Santoku is an all purpose Asian-style knife that's ideal for cutting meat, fish and vegetables. The word santoku means "three good things" - a reference to the three cutting tasks it performs so well: slicing, dicing and mincing. The Santoku is designed with kullens, or indentations along its edges, which reduce friction and prevent food from sticking to the blade. The knife also serves as a spatula as you cut, removing cut foods quickly and easily from the cutting surface.

Calphalon Contemporary Cutlery Santoku knife Features

• Full tang design provides better balance and superior strength.

• One piece forging of blade, bolster and tang for long-lasting durability. No parts to separate.

• Ergonomic grip handle uniquely contoured for one size fits all comfort

• High carbon, no-stain German steel from tip to tang. Sharpens more easily than ordinary stainless and maintains its edge longer. Resists rust, stains, discoloration.

• Each knife type individually balanced for efficiency and comfort.

• Fully tapered from cutting edge to spine and from tip to heel for superior strength and greater cutting versatility.

• Hand-ground to a perfect, equal edge and fine satin finish.

• Patented handle labels make knife identification easy.

• Lifetime warranty.

Dishwasher Safe: No. Hand washing is recommended.

Warranty: Lifetime

Contemporary Cutlery
Hand-forged from premium quality high carbon, no-stain German steel, new Calphalon Contemporary Cutlery features a sleek, ergonomically contoured grip handle. A full tang design provides better balance and superior strength. In addition, the name of each knife is etched into the end of its handle, so there's never a doubt which knife you're pulling out of the block. Contemporary cutlery is backed by a lifetime warranty.

Before Each Use

Sharpen the blade to make it easier and safer to use.

Everyday Cleaning

Carefully wipe clean with sudsy cloth and rinse after each use. Always wipe dry immediately. Do not clean in a dishwasher or allow to soak. Polish occasionally with non-abrasive metal polish to maintain shine.

Sharpening.

Sharpening is done once or twice a year depending on your usage. Sharpening creates an edge on the blade and is best done by a professional. Steels are used to realign the blade. This is called honing your blade. To maintain your cutlery in the best possible condition, you should hone your straight edged knives before each use.

Storage

Always store in a cutlery block to preserve the cutting edges and protect hands from unnecessary contact with blade.

Cutting Boards

General Cleaning

Hand wash thoroughly with hot, soapy water after each use. Rinse and dry. Do not soak in water. Do not wash in dishwasher.

Deep Cleaning and Restoration

Every 1-2 months, cleanse the board with one capful of bleach mixed with 1 gallon of water. For stubborn stains, sprinkle the cutting board surface with salt, rub with a lemon wedge and scrub with a soft bristle brush. Rinse and dry. Apply a generous coat of mineral oil with a soft cloth. Allow the oil to soak in for approximately 6 hours. This will seal the surface, restore the shine, replenish moisture, and bring out the warm rich color of the grain.