The Rotoku fuses a European-style chef’s knife with its timeless Japanese counterpart, the Santoku. Versatile in shape, weight and edge, this one-of-a-kind blade can be used for virtually any kitchen task: chopping fresh herbs, dicing fruit and vegetables, filleting fish, portioning roasted meats and more. The sharp, wide blade of the Rotoku allows for both robust and wafer-thin cuts, while the dimples along the edge create small air pockets that ensure frictionless slicing. Its Green Beech handle, with burl grain inspired by the thyme fields and vineyards of Provence, showcases the natural beauty of the wood and ensures each knife is truly unique.
Product Highlights:
- Blade length: 17cm
- Hardened to 58 Rockwell, ensuring a long-lasting and easily restorable edge
- Extraordinary sharpness, a result of WÜSTHOF’s special sharpening process, along with a final polish by hand
- Fine-grained wood handle, inspired by the romantic tranquillity of Provence, is stabilised through a high-pressure resin infusion for durability and protection against moisture and humidity, and preserving the natural grain, ensuring each knife is truly unique
- Each knife is etched with the WÜSTHOF Artisan Collection seal — “Passion, Patience, Perfection” — reflecting our 210 years of craftsmanship
- Full tang (the extension of the blade through the handle) gives the knife reliable stability and optimal balance
- Full bolster (the thicker junction between blade and handle) ensures a perfectly balanced knife
- Finger guard protects the fingers from sliding down the blade
- Ergonomically shaped handle allows ideal control and safety Designed for professional chefs and home cooking enthusiasts Knife sharpening service available in Australia.
Care
- Hand wash only in warm soapy water and dry immediately with a soft cloth
- Never dishwasher safe — heat and detergents damage the edge and handle
- Hone regularly with a honing steel to keep the edge true
- Sharpen only when dull using a whetstone, sharpening rod, or pull-through sharpener
- Cut on wood or poly boards — avoid marble, glass, metal, or bamboo
- Store in a knife block, magnetic strip, knife roll, or in-drawer organiser