A compact powerhouse forged from over 90 % recycled high-carbon stainless steel, the Pro RCF 5.5" Rocking Santoku slices, dices, and chops with equal ease. The gently curved edge supports a Western rocking motion, while the thin, straight heel makes fast work of Asian-style push cuts. A satin-polished SIGMAFORGE blade flows seamlessly into Zwilling’s signature curved bolster, guiding your pinch grip for confident control. Finished with a fully exposed tang and a durable, triple-riveted POM handle, this knife offers professional balance and slip-resistant comfort—whether you’re chiffonading basil or portioning chicken.

Zwilling Pro RCF by Zwilling J.A. Henckels combines nearly three centuries of Solingen expertise with forward-thinking sustainability. Each blade is hot-drop forged from a single billet, then FRIODUR ice-hardened to deliver the corrosion resistance, toughness, and long-lasting edge that have made Zwilling a chef-household staple since 1731.

Zwilling J.A. Henckels began in 1731 when Peter Henckels registered the ZWILLING trademark with the Cutler's Guild of Solingen, Germany—making ZWILLING one of the oldest brands in the world today. Born in the "City of Blades," the company has spent nearly three centuries setting the standard for German cutlery, controlling every step of production from their state-of-the-art Solingen factory. Germans are well known for their love of traditions, and today the brand continues blending heritage craftsmanship with modern innovation, producing precision kitchen tools trusted by professional kitchens and home cooks across the globe.

Zwilling Solingen Forging Team () carries on the guild tradition of precision drop forging, laser-controlled sharpening, and meticulous hand-finishing. Their distinctive curved bolster, pioneered for the Pro series, acts as an extension of your hand for fatigue-free prep sessions.

Santoku 三徳 means "three virtues." Some say this refers to three types of food — meat, vegetables, and fish — while others say it means three cutting techniques: slicing, dicing, and mincing. Either way, this all-purpose knife with its shorter, taller blade than a gyuto is an all-time favorite for agile prep work and efficient chopping.

Monosteel Construction forges the entire blade from a single piece of steel, creating a seamless microstructure from spine to edge. This eliminates weak joints between layers, delivers balanced weight distribution, and simplifies both sharpening and maintenance compared to laminated blades. The uniform hardness and simplified care make monosteel knives ideal for first-time buyers and busy kitchens.