Description
Messermeister Meridian Elite 18 cm Kullenschliff Santoku – Japanese chef's knife
The Messermeister Meridian Elite 18 cm Kullenschliff Santoku is a versatile Japanese-inspired chef's knife for cooks who want high precision, good control and an agile knife for most kitchen tasks. The knife is handmade in Solingen, Germany.
The blade is forged in one piece from German 1.4116 stainless high-carbon alloy steel. The steel combines strength and wear resistance with good corrosion resistance, and the edge stays sharp and is easy to resharpen. The blade is heat-treated to a hardness of 57–58 HRC.
The 18 cm Santoku blade has a thin profile that gives good precision when cutting vegetables, fish and meat. The Kullenschliff hollows on both sides of the blade reduce drag and help food release from the blade. The hand-honed 15° Elite edge gives sharp, precise cuts. The bolsterless design lets you use the full length of the blade and makes sharpening easier. Blade and handle are balanced in width and weight for a comfortable, controlled feel in the hand.
Features
- 18 cm Kullenschliff Santoku
- German 1.4116 stainless high-carbon alloy steel
- Hand-honed 15° Elite edge
- Kullenschliff hollows reduce drag and help food release from the blade
- Bolsterless design for full use of the blade and easier sharpening
- Ergonomic handle in durable POM
- Hardness: 57–58 HRC (Rockwell)
- Forged in one piece for high strength from heel to tip
- Handmade in Solingen, Germany
Care
- Hand wash with warm water and mild detergent
- Rinse and dry the knife immediately after use
- Not dishwasher safe
- Avoid cleaning agents containing bleach or citrus extracts
Frequently asked questions about the Messermeister Meridian Elite Santoku
What is the difference between a Santoku and a regular chef's knife?
A Santoku has a shorter, wider blade with a flatter edge than a classic chef's knife. It is made for straight cuts down to the board and is well suited to vegetables, fish and meat.
What do the Kullenschliff hollows do?
The hollows let air in between the blade and the food. That reduces drag, and slices do not stick to the blade as easily.
Is the knife dishwasher safe?
No. Wash the knife by hand with warm water and mild detergent, and dry it immediately after use.
How sharp is the edge?
The edge is hand-honed to 15°, which gives sharp, precise cuts. With a hardness of 57–58 HRC it is easy to resharpen.
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