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The BBQ Republic Promise
5.5 Inch
Blade Length
Granton Edge
Non-Stick Hollows
X50CrMoV15
German Steel
Lifetime
Warranty
The Hammer Stahl 5.5-inch Santoku is a compact Japanese-profile knife designed for three specific tasks: slicing, dicing, and mincing. The flat edge and sheepsfoot blade profile deliver clean, precise cuts with a vertical chopping motion rather than the rocking action of a chef knife. The deep granton edge, a series of oval hollows along both sides of the blade, creates air pockets between the blade and food that prevent soft or wet ingredients from sticking during rapid chopping. German X50CrMoV15 steel, Quad Tang Pakkawood handle, 20-degree laser-set bevel, sloped bolster, and a lifetime warranty.
The Three Virtues
1
Slicing
Long, smooth passes through proteins, vegetables, and boneless cuts. The flat edge maintains even contact along the full blade length through each slice.
2
Dicing
Vertical chopping with a slight forward push. The flat profile contacts the board fully on each downstroke for consistent, even dice without the rocking motion of a chef knife.
3
Mincing
Rapid fine chopping of herbs, garlic, and aromatics. The wide blade keeps the tip on the board as a pivot while the heel rocks, covering ground quickly with consistent contact.
The Defining Feature
The Deep Granton Edge.
The granton edge is a series of deep oval hollows ground along both sides of the blade between the edge and the spine. When the blade passes through food, the hollows create small air pockets at the contact point between the blade face and the ingredient. That air breaks the suction that causes soft or wet foods to stick to a flat blade.
Cucumber slices, soft cheese, cooked potato, mushrooms, fresh herbs, and any ingredient that would normally adhere to a flat blade after each stroke slide cleanly off the granton surface. On a knife used for dicing and mincing where the blade contacts food in rapid, repeated strokes, the granton edge makes a noticeable difference to the speed and fluency of the prep work. Less pausing to clear food from the blade. Fewer interrupted strokes.
Santoku vs Chef Knife — When to Use Each
Reach for the Santoku
Dicing and mincing vegetables in volume
Fine herb chopping for rubs and marinades
Thin, even slices of boneless protein
Soft produce that sticks to flat blades
Quick repetitive chopping on a busy board
Reach for the Chef Knife
Large produce that needs full blade length
Rocking cuts through piles of ingredients
Breaking down larger or denser cuts
Tasks requiring a pointed tip
Bulk chopping at production scale
Features
Feature 01
Flat Edge for Vertical Chopping
The santoku blade is flat or very gently curved compared to the pronounced curve of a German chef knife. The flat profile contacts the board fully on each downstroke, which produces more consistent slices and dice without the rocking motion that a curved blade requires. This is why the santoku feels faster and more precise for fine dicing tasks.
Feature 02
Sheepsfoot Blade Profile
The santoku tip curves down to meet the flat edge rather than sweeping up to a point like a chef knife. This profile keeps more of the edge usable for slicing across the full blade length and makes the knife safer for rapid chopping where the tip stays lower. The wide blade provides knuckle clearance during vertical chopping strokes.
Feature 03
5.5-Inch Compact Length
The 5.5-inch length sits between the 4.5-inch mini santoku and the 7.5-inch full-size santoku. It is long enough to handle medium and large prep tasks with authority but compact enough for precise, controlled work in tighter prep spaces. Suits smaller hands particularly well and works on smaller boards without requiring the full reach of a 7-inch or longer blade.
Feature 04
German Steel in a Japanese Profile
The santoku blade shape originated in Japan, but the steel and construction here are entirely German: X50CrMoV15, Quad Tang, 20-degree bevel. The result combines the ergonomic advantage of the santoku profile with the durability and ease of sharpening of German high-carbon stainless. More forgiving than a Japanese steel santoku, without sacrificing edge quality.
Steel
German X50CrMoV15
High-carbon stainless. Forged and tempered to spec.
Hardness
Rockwell 55-57
Daily-use range. Hones well. Sharpens at home.
Edge
20° Granton
Laser-set bevel. Deep hollow granton to prevent sticking.
Handle
Quad Tang Pakkawood
Steel on all four sides. Phenolic-infused timber handle.
Specifications
| Product Name | Hammer Stahl 5.5-Inch Santoku Knife |
| SKU | 55SANTOKU |
| Blade Length | 5.5 inches |
| Blade Profile | Santoku (sheepsfoot, flat to minimal curve) |
| Edge | Deep granton (hollow-ground scallops to prevent sticking) |
| Steel | German X50CrMoV15 high-carbon stainless |
| Rockwell Hardness | 55 to 57 HRC |
| Bevel Angle | 20 degrees (laser measured) |
| Handle | Quad Tang Pakkawood, phenolic resin infused |
| Bolster | Sloped, for pinch grip |
| Best For | Slicing, dicing, mincing. Vegetables, herbs, boneless protein. |
| Packaging | Foam-padded gift box with magnetic latch closure |
| Warranty | Lifetime (defects in materials and workmanship) |
| Care | Hand wash only. Dry immediately. |
| Brand | Hammer Stahl |
Common Questions
What does granton edge actually mean?
A granton edge is a series of oval or teardrop-shaped hollows ground along both sides of the blade between the spine and the cutting edge. When the blade slides through food, the hollow sections create small air pockets that break the suction between the blade and the ingredient. This is why food slides off a granton blade instead of adhering to it. Particularly effective with wet, soft, or starchy ingredients (cucumber, mushroom, soft cheese, cooked potato) that would otherwise stick to a standard flat blade and require a shake or wipe to remove between strokes.
How is a santoku different from a chef knife?
The chef knife has a pronounced curved edge designed for a rocking motion from heel to tip. The santoku has a flat or minimally curved edge designed for a vertical chopping motion with a slight forward push. The santoku contacts the board fully on the downstroke, making it faster for dicing and mincing where consistent full-blade contact matters. The chef knife is more versatile for a wider range of tasks including those that require reach and rocking. Many cooks keep both and choose between them based on the task.
Should I get the 5.5-inch or the larger 7.5-inch santoku?
The 5.5-inch is better for precision work, smaller hands, and cooks who prefer a more compact blade that handles medium-scale tasks with strong control. The 7.5-inch (available in the 21-piece Classic Collection) suits higher-volume prep and larger produce where the extra reach matters. For everyday prep tasks including herb work, aromatics, and slicing through medium-sized vegetables and proteins, the 5.5-inch handles everything well without feeling like a compromise.
Can the granton edge be sharpened?
Yes. The granton hollows are ground into the flat of the blade, not into the cutting edge itself. The cutting edge is sharpened the same way as any straight-edged knife, using a whetstone, pull-through sharpener, or honing steel at the factory-set 20-degree angle. The granton hollows do not interfere with sharpening and do not wear away in normal use. Regular honing keeps the edge performing well between annual sharpening sessions.
The full Hammer Stahl range is in stock at our Wetherill Park showroom. Hold the santoku alongside the chef knife before deciding which is right for your prep style. Open Monday and Wednesday to Friday 10am to 5pm, Saturday 9am to 2pm.
Call 0434 010 411
