Messermeister Santoku Knife with Hollow Edge Meridian Elite 13 cm
Thanks to the dimples in the blade, slices won't stick to your knife
Forged from a single piece of steel in Solingen: this knife will last for generations
Hand-sharpened to a 15° angle: cuts effortlessly without pushing
Not dishwasher safe — hand wash the knife and dry it immediately
Forget the pushing and pulling of an average knife: with the Messermeister Santoku Knife with Hollow Edge Meridian Elite 13 cm, you glide through vegetables, fish, and meat as if cutting through butter. This is no compromise - this is craftsmanship from Solingen, in your hand.
The santoku is the Japanese soulmate of the classic chef's knife. Wider blade, rounded tip, and a cutting motion that feels intuitive. Whether you're serving thin slices of cucumber, processing a chicken breast, or finely chopping herbs: the santoku does it all. And with the hollow edge (Kullenschliff) - those characteristic hollows along the blade - nothing sticks. Really nothing.
Why this knife is different from the rest
- Hollow edge (Kullenschliff) - Air pockets between the knife and ingredient ensure that slices release immediately. No fuss, no stopping halfway through the courgette.
- Forged from a single piece of German steel - Blade, bolster, and tang are one piece. No welding, no weak points, no hassle. Made in Solingen, period.
- Hand sharpened at 15 degrees - Sharpened and finished in three steps on a linen wheel. You cut effortlessly, with minimal force.
- Hardened to 57-58 HRC - Hard enough for a sharp, long-lasting edge. Yet workable enough to sharpen without hassle.
- Knife for Life guarantee - Messermeister offers a lifetime guarantee against material and manufacturing defects. This knife will last for generations.
- Sturdy, balanced grip - The black POM plastic handle with three stainless steel rivets feels as if it was made for your hand. Full tang for maximum strength.
Forged in Solingen - not just a claim
Solingen is rightly called the Klingenstadt - the city of knives. Messermeister forges each knife in the Meridian Elite series through hot-drop hammer forging: hot German 1.4116 steel (X50CrMoV15) that takes its final shape under great pressure. This gives a density and balance that you simply cannot achieve with a stamped knife.
The result is a knife without a continuous bolster at the heel - and that's not a downside, it's a conscious choice. You fully utilise the blade from heel to tip, and resharpening is much easier. No blunt edge at the heel that you have to keep addressing. Smart craftsmanship, noticeable in practice.
The satin finish of the blade not only looks sleek but is also functional: the texture helps minimise food residue and gives the knife that professional appearance that motivates you to cook like a professional.
The santoku movement: push, don't rock
A santoku is used differently than a classic chef's knife. With its straight cutting edge and wide blade, it is more of a knife for the pushing cutting motion - downwards and forwards - than for the rocking motion of a traditional chef's knife. This makes it particularly suitable for the Japanese cutting style, but also simply ideal for anyone who wants to work efficiently and comfortably.
Thin slices of salami, a mirepoix of carrot and onion, a precise julienne of pepper - the Meridian Elite santoku knife handles it all with ease. And thanks to the hollow edge, those slices really come off your knife, directly onto the chopping board. No tapping, no scraping. Just through.
With a blade length of 13 cm, you're just right: agile enough for precise work, large enough to tackle meat and fish efficiently. The total length of 266 mm gives you enough grip and control without the knife feeling unwieldy.
Maintenance: how to keep this knife in top shape
A knife like this deserves good care - and that care is less complicated than you think.
- Hand wash only - Wash the knife with warm water and a mild dish soap, and dry it immediately. The dishwasher is absolutely taboo: heat and aggressive agents dull the edge and damage the handle.
- Clean immediately after use - Especially after acidic or salty products like tomato, citrus, or vinegar. Don't let those soak into the blade.
- Good chopping board - Use wood or plastic, never glass or stone. Your edge is too valuable to waste on a hard surface.
- Keep sharp - With a honing steel or sharpening stone, maintain the 15-degree cutting angle. Regularly doing a few strokes is easier than waiting long and then having to rebuild everything.
💡 Cookinglife Tip: When cutting with a santoku, especially use a pushing motion downwards and forwards. With the straight blade, you rock less than with a chef's knife - and that feels so natural after two minutes that you won't want to go back.
Specifications
- Collection: Meridian Elite
- Type: Santoku knife with hollow edge (Kullenschliff)
- Blade length: 130 mm
- Total length: 266 mm
- Blade material: German 1.4116 steel (X50CrMoV15)
- Handle material: POM plastic with 3 stainless steel rivets
- Hardness: 57-58 HRC
- Sharpening method: Hand sharpened at 15 degrees, finished on linen wheel
- Finish: Satin
- Colour: Silver / Black
- Country of origin: Germany (Solingen)
- Dishwasher safe: No
- Hand wash: Yes
- Warranty: Lifetime (Knife for Life) against material and manufacturing defects
In the box
- Santoku Knife with Hollow Edge 13 cm
This is the knife you reach for every day. Not because you have to, but because cutting with a good knife simply feels better. More precise, lighter, finer. The difference between cooking and truly enjoying the preparation. Add the Messermeister Santoku Knife with Hollow Edge Meridian Elite 13 cm to your kitchen and discover how every dish begins with the right cut.
