Item # 1766
How To Buy
CUTCO products are normally sold to consumers in the convenience of their homes and at fairs and shows by independent sales representatives of Vector Marketing Corporation.
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A sharp, subtly curved blade for smooth slicing and dicing.
The hottest knife on the culinary circuit is sure to be a superstar in your kitchen. Full, hollow-ground blade means smooth clean cuts every time.
Also available as a 5" Petite Santoku.
- Santoku-style contour
Sharp, subtly curved blade drops to a sharp, functional tip.
- Ergonomic handle
Universal fit for large or small, left or right hands. Thumb and forefinger lock into place for safety and control. Fatigue-resistant design.
- Ultra sharp straight edge
CUTCO's razor-sharp, straight-edge knives can be maintained and sharpened at home.
- Full tang
Blade extends full length of the handle for extra strength and balance.
- FREE sharpening
With CUTCO's Forever Guarantee, we will sharpen, hone, buff, repair and if necessary replace your CUTCO knives and accessories for FREE. No receipt is required.
- Guaranteed Forever
Like all CUTCO products, the 7" Santoku is guaranteed forever.
My husband says I have used the Santoku knife every day since I got it two years ago. It's definitely my favorite. The truth is I only use Cutco knives. I first saw them over 50 years ago when my parents bought several. Two of the knives I have in my collection are my mother's, and are at least 55 years old.
- Made in America
- Blade material440A High-Carbon, Stainless Steel
- Handle materialHighly engineered thermo-resin material. Available in classic brown or pearl white.
- Blade Length7-1/4"
- Overall Length12-3/4"
- Weight6.6 oz. (187g)
At CUTCO, we stand behind our products with a FOREVER satisfaction guarantee. We want every CUTCO customer to be a satisfied customer FOREVER. The guarantee has several important elements.Learn more...
Grasp handle between thumb and forefinger, allowing fingers to follow the curve of the handle. When slicing vegetables, place the tip of the blade on a cutting board at an angle to the board surface. Place thumb and fingers of other hand at the top of the tip of the blade, to hold the blade firmly to the board. Move the knife up and down in a rocking motion, keeping the tip of the blade on the board. At the same time, move the knife back and forth across the board in a quarter circle. For scratch cutting, choke up on the handle and place top hand closer to the tip of the blade for more control. Caution: keep fingers away from the cutting edge.
Dice fruits and vegetables; slice meats and fish; butterfly boneless chicken breasts
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