Santoku knife typical of Asian cuisine, with a wide and long blade and a fine edge. Similar to the European chef's knife. Pollux collection by Zwilling J.A. Henckels. Full blade, riveted handle, ergonomically shaped handle.
Santoku Knife - With the spread of sushi in our country, the popularity of this typically Japanese knife used, among other things, for the preparation of this delicacy is also increasing. The Santoku knife is very similar to a classic chef's knife - it has a wide and long blade with a fine edge that allows for even distribution of force and effective control of the cut. Similar to a European-style chef's knife, the santoku knife is an all-purpose knife. It can handle slicing, chopping and shredding and can handle meat, fish and vegetables.
Pollux knife range
The Twin Pollux Knife Collection is the ideal introduction to the world of knives from Zwilling J.A. Henckels. They are the perfect choice for all chefs - professional and enthusiastic hobby cooks alike. Proven German steel of the highest quality in a traditional and proven knife design with a full tang with 3 sturdy rivets. The knives are forged from a single piece of steel with no welds or joints. They are perfectly balanced and are not only easy to work with but also safe. The ergonomically shaped handle made of durable synthetic gives the knives a modern look and ensures that even a wet knife will not slip out of your hand.
- Special stainless steel blend
- Sigmaforge® - knife forged from a single piece of steel (no welds or joints)
- Friodur® - long-lasting sharpness that is easy to renew
- hand sharpening and polishing, laser control
- non-slip ergonomic handle made of durable synthetic with 3 rivets
- hardness approx. 57 HRC on the Rockwell scale
- dishwasher safe, hand washing recommended
Technology and production
Special blend of the finest German steel, produced exclusively for Zwilling, with optimumThe optimum chromium/carbon ratio guarantees the best properties, with a hardness of approximately 57 HRC on the Rockwell scale. Combined with sophisticated manufacturing technologies, this results in knives that are robust,extremely durable,flexible, corrosion-resistant and long-lasting sharpness. The knives are forged from a single piece of steel using patented SIGMAFORGE® technology, which further enhances the excellent properties of quality steel - the knives are stronger and the blades are more resistant to dulling. A special knife hardening process using the patented FRIODUR® technology, which consists in freeze hardening. Tempering the steel harmonises its molecular structure, removes internal stresses, creates exceptional flexibility and prevents blade breakage. The tapered blade profile and laser-controlled "V" shaped blade ensure excellent and long-lasting sharpness. The flawless geometry and perfect balance of the blade ensure a precise and safe cutting guide that will not tire your hand even with prolonged use. The ergonomically shaped handle is made of high-quality synthetic material that is durableimpact and scratch-resistant and remains stable even when exposed to temperature changes. The handle is firmly attached to the full tang by 3 sturdy rivets, the quality seamless connection of the handle to the blade ensures comfortable use and perfect hygiene (no food residues cling to the handle).
Maintenance of Zwilling knives
Washing and cleaning
Thanks to the special formula of the high-quality steel, Zwilling knives can bewashed in the dishwasher, however, the knives should not beshould not be exposed to temperatures above 55°C and should not touch any other objects (pots, cutlery, other knives).Dishwasher detergents often contain aggressive chemicals that can damage the surface of the steel and the handles, and can shorten the life of the knives and the time they retain their high sharpness. Hand washing is gentler on knives and is therefore recommended. Wash knives with lukewarm water and a mild detergent with the soft side of a sponge.
Cutting mat
We recommend using a flexible cutting mat (cutting board) - wooden, silicone or plastic. Materials that are too hard such as glass, granite or ceramic can damage the blade and cutting edge under certain circumstances.
Sharpening / grinding
Sooner or later, even the best knife loses its original sharpness and needs to be sharpened. And because a dull knife is more dangerous than a sharp one, we recommend that you sharpen your knives regularly. If a knife develops a "tooth" or a deformation, we recommend that you get it into the hands of a specialist as soon as possible. We recommend using genuine Zwilling sharpeners, whetstones and whetstones for sharpening.
Safe storage
Store your knives in a safe place (out of reach of children), always ensuring that the handle, not the blade, is facing you. The knives should not touch each other during storage. Always store only cleaned and dried knives in the wooden knife block or on the magnetic rail.
The correct knife
Always use the right knife - the size and texture of the ingredients you are processing (meat, vegetables, fish, baked goods) varies greatly, so use specific cutting techniques and therefore a specific knife for each ingredient.
