7-Inch Japanese Chef Knife with Hollow Steel Handle

Questions and answers
7-Inch Japanese Chef Knife with Hollow Steel Handle
7-Inch Japanese Chef Knife with Hollow Steel Handle
7-Inch Japanese Chef Knife with Hollow Steel Handle
7-Inch Japanese Chef Knife with Hollow Steel Handle
7-Inch Japanese Chef Knife with Hollow Steel Handle
7-Inch Japanese Chef Knife with Hollow Steel Handle
New
1 / 6
About this itemAll characteristics
TypeKitchen Knives
From the seller

Dinner prep gets quicker when the knife in your hand feels light and the slices come off the blade clean. This 7-inch Santoku-style chef knife pairs a hollow stainless steel handle with a dimpled blade for everyday cutting of vegetables, tomatoes and meat.

Read the full description

Description

Dinner prep gets quicker when the knife in your hand feels light and the slices come off the blade clean. This 7-inch Santoku-style chef knife pairs a hollow stainless steel handle with a dimpled blade for everyday cutting of vegetables, tomatoes and meat.

Lightweight, balanced Japanese-style chef knife with a hollow steel handle for effortless everyday slicing

Solves
  • food sticking to the blade while slicing
  • heavy or clumsy kitchen knives
  • need for a versatile everyday knife for meat and vegetables

Slice daily meal prep effortlessly with a knife that feels light

Tired of a heavy knife that drags through tomatoes and sticks to every cut? This lightweight 7-inch Japanese-style chef knife makes everyday prep clean, smooth, and easy.

Designed for lighter hands and cleaner cuts

Knife on a wooden board beside halved tomatoes and celery in a home kitchen

A handle that keeps it light

The handle is hollow stainless steel, so the overall weight stays down and the knife stays balanced from heel to tip. The tapered, rounded grip sits comfortably in a relaxed hand, which matters most in a long prep session.

Close-up of oval hollow-ground dimples along the blade edge

Cuts that release the food

Oval hollow-ground dimples run along the blade. Tomato and celery slices lift off the steel instead of clinging to it, so you spend less time scraping the edge between cuts.

Brushed steel handle and blade base with JAPAN and ASAKIY markings

One blade for meat and vegetables

The 7-inch Santoku-style blade has a flat edge for push cuts and a gentle curve for rocking. Use it on onions, herbs, chicken and beef without swapping knives.

Slice with a rocking motion, not a sawing one

  1. 1
    Set up a wooden board

    Use a wood or plastic board. Glass and stone dull the edge quickly.

  2. 2
    Grip the handle

    Pinch the blade near the bolster and rest the handle in your palm. The balance carries much of the weight.

  3. 3
    Rock from tip to heel

    Lift the tip slightly, keep the blade on the board, and roll forward through the cut. Avoid dragging the tip back and forth.

  4. 4
    Wipe between batches

    Clean the blade with a damp towel between tomatoes and meat, then dry it before it goes back in the drawer.

Seven inches of blade, measured end to end

  • 29.5 cmOverall length
  • 7 inchesBlade length
  • Santoku-styleBlade style

Roughly the length of a 12-inch ruler

High Quality Chef Knives

Characteristics

Main
TypeKitchen Knives
Details

Reviews

Questions and answers

Is 3CR13 stainless steel good enough for daily use?
w
Wanelo · seller

3CR13 is a common kitchen steel that takes a good edge and holds it through regular home cooking. It is not a premium powder steel, so plan on a quick pass on a honing steel every few weeks. Harder premium steels usually cost much more, and for nightly meal prep this blade covers the work.

Is a 7-inch blade big enough for large vegetables and meat?
w
Wanelo · seller

For most weeknight jobs, yes. The blade handles onions, peppers, tomatoes, chicken breasts and trimmed beef. A large cabbage or a whole squash takes a few more strokes than it would on an 8-inch knife. Overall length is 29.5 cm including the handle.

Is the hollow handle hard to clean or does food get trapped?
w
Wanelo · seller

The brushed steel handle wipes down in seconds with warm soapy water. Dry the knife right away with a towel, and skip the dishwasher, which dulls the edge and the finish.

How does this compare with the heavy knife I already own?
w
Wanelo · seller

The lighter weight cuts down on wrist fatigue during long prep, and the dimpled blade means fewer stops to scrape food off the edge. Keep the heavy knife for bone or frozen food, and use this one for the nightly chopping.

Is this knife suitable for slicing meat as well as vegetables?
w
Wanelo · seller

Yes. The blade handles raw and cooked meat along with vegetables. Use a dedicated board for raw meat and wash the blade before it goes back to vegetable prep.

Similar products

See all
7-Inch Japanese Chef Knife with Hollow Steel Handle
$64.90