7601591KKFTR7SKOB
Images Classic Forged 7-in. Triple Rivet Santoku Knife - KKFTR7SKOB
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KitchenAid® Classic Forged 7-in. Triple Rivet Santoku Knife - KKFTR7SKOB

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UPC: 0883049388571

Orig. $40.00
Sale $19.9919.99
$20.01 (50%) Savings!
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  • color:Onyx Black
    • Onyx Black
    • Onyx Black
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Additional Information
All-purpose Japanese style gives this classic forged triple rivet santoku knife from KitchenAid® a solid, sturdy razor's edge for any kind of nonstop slicing and chopping. Made of high-grade, high carbon German stainless steel, it has exceptional and enduring razor sharp edges with long-life durability. Ergonomically designed, it's engineered with full tang that bolsters the handle and the blade to create one piece for comfort and control.
  • 7-in. L
  • Forged construction
  • Limited liability warranty
  • Dishwasher safe
  • Ergonomic Triple Rivet Handle
  • Import
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Classic Forged 7-in. Triple Rivet Santoku Knife - KKFTR7SKOB is rated 4.5 out of 5 by 4.
Rated 5 out of 5 by from Best all around knife in my kitchen. Very nice knife! It handle easily, cuts evenly, even big carrots! I have tried it on several things and cutting meat is a dream! Love the size also. I have a couple of bigger knives but they do not handle as well. It is a VERY good product that I would recommend to everyone.
Date published: 2016-02-29
Rated 4 out of 5 by from Well-balanced knife I really like how this knife chops and dices. It also slices well but only if the item is not bigger than the length of the knife. It handles onions well, but doesn't have enough length to easily slice through a watermelon. (I don't think it's designed to do that though)
Date published: 2016-03-15
Rated 5 out of 5 by from I would buy the whole set of these knives. I used it for chopping my vegetables for my soup and it worked quite well. It is extremely sharp. My husband also uses it for carving meat and he loves it. I love the fact that it is dishwasher safe also.
Date published: 2016-02-29
Rated 4 out of 5 by from I would buy this product. I use it whenever I make salad.
Date published: 2016-03-11
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