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The BBQ Republic Promise
7.5 Inch
Blade Length
Granton Edge
Non-Stick Hollows
X50CrMoV15
German Steel
Lifetime
Warranty
The Hammer Stahl 7.5-inch Santoku is the full-size configuration of the Japanese-profile blade in the Hammer Stahl range. At 7.5 inches it is the standard santoku length, covering the complete range of slicing, dicing, and mincing tasks from fine herb work through to large produce and boneless protein in single passes. The deep granton edge prevents soft and wet ingredients from adhering to the blade during rapid chopping. German X50CrMoV15 steel, Quad Tang Pakkawood handle, 20-degree laser-set bevel, sloped bolster for pinch grip, and a lifetime warranty.
7.5 Inch vs 5.5 Inch
This Knife
7.5"
Full-Size Santoku
Covers large produce in a single pass
Better for high-volume prep and longer sessions
More presence and momentum through the cut
Suits standard and large cutting boards
Sits better in larger hands
Also Available
5.5"
Compact Santoku
More control for precision and detail work
Better suited to smaller hands
Works comfortably on smaller boards
More agile for quick, repetitive tasks
Same steel and granton construction
The Defining Feature
Deep Granton Edge. Food Slides Off.
Oval hollows are ground along both sides of the blade between the edge and the spine. When the blade passes through food, the hollows create air pockets that break the suction between the blade face and the ingredient. Soft or wet foods (cucumber, soft cheese, herbs, mushrooms, cooked potato) slide cleanly off the blade rather than sticking after each stroke. On a 7.5-inch blade handling large volumes of continuous chopping, the granton edge makes the difference between a knife that flows through prep work and one that needs constant clearing.
The Three Virtues at Full Size
1
Slicing
At 7.5 inches, the blade covers a full onion, a large zucchini, or a substantial boneless cut in one clean pass. No repositioning mid-ingredient.
2
Dicing
Vertical chopping with a slight forward push. The full-length flat edge contacts the board on each downstroke for consistent, even dice across large volumes.
3
Mincing
Fine chopping of herbs and aromatics. The wider blade clears a larger area per stroke, making high-volume mincing faster without sacrificing precision.
Features
Feature 01
Full Reach for Large Produce
At 7.5 inches, the blade handles whole onions, large zucchini, capsicum, and substantial boneless cuts in a single pass. No mid-ingredient repositioning, no partial cuts that require a second stroke to complete. Particularly valuable for BBQ prep where large quantities of aromatics and vegetables go into a single smoking session.
Feature 02
High-Volume Prep Efficiency
The extra two inches over the 5.5-inch santoku translate directly to how much ground the blade covers per stroke. For extended prep sessions covering large quantities of a single ingredient, the 7.5-inch is faster and less fatiguing than a shorter blade that requires more strokes to cover the same volume.
Feature 03
Sheepsfoot Profile with Flat Edge
The blade spine curves down to meet the flat cutting edge at the tip rather than sweeping to a point. The flat edge contacts the board fully on the vertical downstroke, producing more consistent dice than the rocking motion a curved chef knife uses. The wide blade provides knuckle clearance through each stroke.
Feature 04
German Steel, Japanese Profile
The santoku blade shape is Japanese but the steel and construction are entirely German: X50CrMoV15, Quad Tang, 20-degree bevel. More durable and easier to sharpen at home than a Japanese steel santoku at equivalent sharpness, without sacrificing the edge quality that makes the profile worth using.
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.
Specifications
| Product Name | Hammer Stahl 7.5-Inch Santoku Knife |
| SKU | 75SANTOKU |
| Blade Length | 7.5 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. Large produce, high-volume prep, 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
Should I get the 7.5-inch or the 5.5-inch santoku?
The 7.5-inch is better for high-volume prep, larger hands, large produce, and standard or large cutting boards. The 5.5-inch is better for precision work, smaller hands, and more compact prep environments. If you regularly prep large quantities of a single ingredient or cook for groups, the 7.5-inch will be noticeably faster and less tiring. If most of your prep is at smaller scale and you value control over reach, the 5.5-inch is a better fit. Both share the same granton edge, steel, and construction.
How is the santoku different from the chef knife?
The chef knife has a pronounced curved edge designed for a rocking heel-to-tip motion. The santoku has a flat or minimally curved edge designed for a vertical downstroke with a slight forward push. The santoku contacts the board fully on each stroke, which produces more consistent and precise dice. The chef knife is more versatile for a wider range of tasks and has a pointed tip that the santoku lacks. Many serious cooks keep both and choose based on the task.
Does the granton edge affect how I sharpen the knife?
No. The granton hollows are ground into the flat of the blade, not into the cutting edge itself. Sharpening is done exactly the same way as any non-granton knife: whetstone, pull-through sharpener, or honing steel at the 20-degree factory angle. The hollows do not interfere with sharpening and do not wear away in normal use.
Is this a good choice for BBQ prep work specifically?
Yes, particularly for the vegetable and aromatics side of a BBQ prep session. Breaking down large quantities of onion, capsicum, garlic, herbs, and root vegetables for a smoking session is exactly what the 7.5-inch santoku does efficiently. For the larger meat preparation tasks that come with serious BBQ cooking, the scimitar and boning knife in the 5-piece leather roll set are the more appropriate tools. The 7.5-inch santoku handles everything before the meat hits the board.
The full Hammer Stahl range is in stock at our Wetherill Park showroom. Hold the 7.5-inch and 5.5-inch santoku alongside each other before deciding. Open Monday and Wednesday to Friday 10am to 5pm, Saturday 9am to 2pm.
Call 0434 010 411
