The Santoku knife is the most versatile knife in the Asian cuisine. The almost straight blade makes fine chopping easier. The so called "Granton" or "hollow ground" edge leaves little airbags between the blade and the slices, making them to fall off rather than to stick to the blade. Solicut First Class knives are fully drop forged from a solid piece of Molybdenum Vanadium stainless steel. Vacuum-hardening, precise grinding and sharpening by craftsmen stand for the excellent quality. The double bolster construction gives an outstanding balance to the knife due to the extra weight at the rear. The straight line design of the handle fits small and larger hands. The triple riveted olive wooden handle gives these knives a touch of the Mediterranean cuisine. Hand washing and from time to time a drop of olive oil to the handle ensure a long lasting performance. In 2008 the 8-inch chef"s knife of Solicut First Class range was rated the best German made chef"s knife by "Stiftung Warentest".(an independent German consumer testing magazine)