High-Hardness Carbon Steel Core (58 HRC)
At the heart of the FISKARS Santoku lies a high carbon steel core rated at 58 HRC, providing the ideal balance between sharpness and toughness. Unlike softer stainless steel knives that can dull easily, this blade stays sharp even after long use, without the need for frequent sharpening.
AUS-8 Stainless Steel Cladding
Surrounding the core is AUS-8 stainless steel, a premium alloy known for its wear resistance and corrosion protection. This combination ensures the knife stays rust-free even in humid kitchen environments while providing structural resilience.
Ice Hardening Treatment – The Secret to Superior Performance
FISKARS employs a proprietary ice-hardening process, where the blade is rapidly cooled to subzero temperatures after forging. This technique refines the steel’s grain structure, enhancing:
✔ Flexibility – Reduces brittleness, preventing chips
✔ Edge retention – Stays sharper 3x longer than standard Santoku knives
✔ Corrosion resistance – Protects against acidic foods and moisture
Thickened Spine for Stability & Comfort
Unlike thin stamped knives, the FISKARS Santoku features a reinforced spine (2.5mm thick) for added weight and balance. This design:
✔ Reduces hand fatigue during long chopping sessions
✔ Improves control for precise cutting
✔ Absorbs shock when handling dense ingredients
Chapter 2: The Handle – Engineered for Effortless Control
Seamless Full-Tang Construction
The one-piece forged design means the blade extends fully into the handle, eliminating weak points. This ensures:
✔ Maximum durability – No loosening over time
✔ Perfect balance – 370g weight distributes evenly
✔ Stability – No wobbling during heavy chopping
Ergonomic, Non-Slip Grip
The handlebars are shaped to match natural hand posture and feature:
✔ Textured, skin-friendly polymer – stays secure even when wet
✔ Smooth, press-feel – reduces stress on fingers and wrists
✔ Hygienic, seamless design – no gaps for bacteria to grow
Chapter 3: Why the Red Dot “Best of the Best” Award?
In 2023, the FISKARS All Steel Santoku Knife earned the highest design honor—the Red Dot “Best of the Best”—for its:
✔ Innovative material science (ice-hardened steel)
✔ Uncompromising functionality (full-tang, ergonomic grip)
✔ Sleek, minimalist aesthetic (easy-to-clean, professional look)
Judges praised its "flawless fusion of Finnish durability and Japanese precision."
Chapter 4: Real-World Performance – How It Stacks Up
Cutting Tests (Compared to Standard Santoku Knives)
| Task | FISKARS Santoku | Average Santoku |
|---|---|---|
| Tomato Slicing | Clean, no crushing | Often squashes flesh |
| Herb Chopping | Precise, no bruising | Uneven mincing |
| Meat Slicing | Effortless glide | Requires more force |
Who Should Buy This Knife?
✔ Professional chefs – Needs minimal maintenance, stays sharp
✔ Home cooks – Comfortable for long prep sessions
✔ Knife enthusiasts – Award-winning design & premium materials
Who Should Avoid It?
✖ Butchers – Not designed for bones or frozen foods
✖ Budget buyers – Premium quality comes at a higher price
Chapter 5: Care & Maintenance
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Hand wash only – Dishwashers can damage the edge
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Hone weekly – Use a ceramic rod (15° angle)
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Store properly – Magnetic strip or blade guard recommended