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Robert Welch® Signature 7" Santoku Knife

Robert Welch® Signature 7" Santoku Knife
Crate and Barrel Exclusive

SKU: 233580

$69.95 sugg. $80.00

Delivery In stock and ready to ship

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The Story

Designed and engineered by Robert Welch Designs in the English Cotswolds, this Signature santoku knife (Japanese chef's knife) offers the home chef a unique value with a new hybrid of European and Asian cutting-edge technologies. Its special blade slices, dices and minces with clean repetitive action, allowing the food to fall away from the blade. Rated in the top 1% of all brand knives by CATRA (Cutlery and Allied Trades Research Association) for their initial sharpness and edge retention, Signature knives have won major international design awards including the "Highest Possible Grade Achieved" by the Craft Guild of Chefs. Fully forged and robotically engineered, Signature knives feature German stainless steel blades—each uniquely curved to optimize the cutting action for each knife's function. Engineered using World Edge Geometry™, blades are honed, hardened and tempered to razor sharpness with a precision 15-degree edge angle that cuts and slices effortlessly; full-tang blades extend the entire length from tip to heel as if it's custom-fit to the hand.

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Part of the Robert Welch® Signature 7" Santoku Knife Collection

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Robert Welch® Signature 7 Santoku Knife is rated 5.0 out of 5 by 2.
Rated 5 out of 5 by from Great cutlery! I was given a Robert Welch chef's knife by my son a few Christmases ago. I love this knife, and have bought three other Robert Welch knives since. Feel great in your hands, cut with precision, and are obviously built to last. I wish they were more readily-available - you have to do a lot of scrolling past other (perhaps inferior) brands to find this collection.
Date published: 2014-06-09
Rated 5 out of 5 by from Fantastic knife! One of our top registry gifts! Feels good to use it. Has not needed sharpening despite heavy use - unlike our other name-brand knives. Looking to purchase more Robert Welch knives.
Date published: 2013-03-04
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