kullenschiff edge
n.— «Santoku knives are generally shorter and more delicate than French-style chef’s knives, with a broader blade and often what’s called either a granton—or a kullenschiff—edge. What that means is that the blades are fluted with little air pockets and super sharp, preventing food from sticking to the blade of the knife.» —“Eats & Drinks: Santoku knife takes special care to sharpen” Detroit News (Michigan) Aug. 3, 2006. (source: Double-Tongued Dictionary)
Further reading
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