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Knives are every chef's best friend. The right knife will help make precise and accurate cuts, enabling you to prepare a wide variety of foods perfectly. There's no better kitchen companion than a Santoku knife.
Crafting this knife is a beautiful art form in itself, and extreme attention to detail is given to the handle, the edge, and the blade.
To help you find the perfect Santoku knife, we'll go over the features to look for when purchasing one, along with its best uses. We'll also review some of the best one’s available today, so you can choose the one that best suits you and your cutting board!
At a Glance: Our Top Picks for Santoku Knife
- OUR TOP PICK: Victorinox Swiss Army Cutlery Fibrox Pro
- RUNNER-UP: Mac Knife Superior
- BEST BUDGET OPTION: Misono UX10 Santoku 7.0"
Comparison of the Best Santoku Knives
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What is a Santoku Knife?
Originating from Japan, Santoku knives have become incredibly popular, and are included in nearly every knife set available today. Although they resemble a western chef's knife, they're a little more delicate and create precise, thin slices. The knives are either designed with rigged Granton edges or have smooth edges that allow thin slices to easily glide off.
The best Santoku knives are thinner, shorter, and lighter than western chef knives. The precise and sharp blade is often manufactured with high-quality steel, and the edge stays sharp for years.
What is a Santoku Knife Used For?
Generally, Santoku knives can be used for the same purposes that chef knives are used for. Although they are constructed differently, they do the same jobs. Some of the most common uses of Santoku knives include:
Japanese Dishes
Since these knives were primarily designed for Japanese chefs, they're ideal for preparing traditional Japanese fish plates and sushi. Their incredibly wide blade makes it easier for chefs to manipulate the knife.
Dicing
Santoku knives are perfect at creating incredibly thin and precise slices of foods, which helps enhance the overall aesthetics and allure of completed dishes. Thus, they can be used for slicing cheese and cutting seafood and vegetables into fine slices. Its sharp, long edge is also ideal for chopping meats and separating chicken parts.
Chopping
A Santoku knife can be used for mincing herbs, and chopping vegetables, nuts, and fruits. However, it's important to avoid slicing bread, cutting large meat bones, and precision tasks like peeling.
What Should I Look For When Buying a Santoku Knife?
If you're looking for delicate and thin results, then there's nothing better than a Japanese Santoku knife. However, there are several factors that you should consider before you make your purchase, including:
Blade
The first and most important feature to consider when purchasing a Santoku knife is its blade. High-quality models are designed with sharp and durable carbon steel blades that can be sharpened easily. They're also incredibly sturdy and are resistant to rust and stain.
It's advisable to choose a blade that measures between 15 and 20 centimeters. You should also make sure that it's thin enough to make accurate cuts without chipping easily. However, it's important to remember that the exact thickness and length of the blade will primarily depend on personal preference.
Handle
The handle of the knife is an incredibly important aspect to consider. Make sure you choose an ergonomic handle, provides a firm grip and fits comfortably in your hand during use.
Maintenance
To ensure your knife stays in top working condition, it's important to perform maintenance on it frequently. This includes honing and sharpening the blade. If you're not keen on doing maintenance, choose a knife that will stay sharp for a long time.
Willy's Top Picks - Best Santoku Knives
Here are the best Santoku knives:
Review of the Best Santoku Knives
In recent years, an increasing number of chefs have started using the Japanese Santoku knife for all their slicing and chopping needs, including mincing, chopping, and fine slicing large quantities of herbs, fruits, and vegetables. To help you find a model that can withstand years of use, the following are reviews of some of the best Santoku knives available today:
Best Overall:
Victorinox Swiss Army Cutlery Fibrox Pro
Pros
Cons
What Recent Buyers Report
Most people who purchased this product loved it and found it to be sharp and lightweight. They stated that it sharpened easily and stayed sharp for a long time. They were particularly impressed with its non-slip grip and reported that it cut both thick meat and tomatoes with precision and ease. However, some buyers felt the handle was too thin, while some reported receiving defected items.
Why it Stands Out to Us
Designed with an innovative Fibrox Pro handle, this unit provides users with a firm grip during use. It helps reduce wrist tension and provides additional support during the preparation of food at the same time.
This unit is also incredibly lightweight, which means there's a lower risk of wrist strain. The ergonomic handle further provides a comfortable fit, so even if you're working with oily or wet hands, you'll have a good, firm grip.
Moreover, its anti-stick Granton edge slices through food easily. It's also able to slice through tough pieces of meat with incredible precision. Lastly, since the unit arrives incredibly sharp, it's able to stay that way for a few months.
Bottom Line
Crafted with superior materials for durability and efficiency, this Victorinox unit undoubtedly deserves the first place on our list of top picks. Along with being the ideal cutting tool for culinary professionals, it's also backed by a lifetime guarantee against any defects. However, its lightweight design might take some getting used to.
Runner-up:
Mac Knife Superior
Pros
Cons
What Recent Buyers Report
The majority of the buyers were satisfied with their purchase and were surprised by the sharpness of the blade. They found it to be lightweight, short, and fairly comfortable to use. Users stated that it held its edge very well, and was perfect for tasks that didn't require heavy cutting. However, some customers reported that the blade had nicks, scratches, and rust spots after a few months of use, while some were disappointed with the customer support.
Why it Stands Out to Us
This model is constructed with high carbon steel, which makes it incredibly easy to sharpen and resistant to bending. It holds an extremely sharp edge and features an ergonomic handle. Its innovative design keeps the wrists and hands comfortable, while all the exerted force is transferred to the cutting edge at the same time.
The handle is crafted with pakkawood and boasts a full tang. Since this material is sporous and waterproof, it provides a substantial amount of traction to ensure a firm and secure grip. Lastly, the knife's edge is slightly curved, making it suitable for some chopping and up-and-down slicing.
Bottom Line
All in all, the Mac Knife Superior is an excellent unit that provides users with all the crucial values of a knife. Whether you're a culinary professional or just someone who likes to cook, this product's solid steel blade, comfortable handle, and balance certainly won't disappoint. However, it requires regular maintenance, which may be unsuitable for some.
Best Santoku Knife for the Money:
Misono UX10 Santoku 7.0"
Pros
Cons
What Recent Buyers Report
Almost everyone who purchased this knife loved it and said that it cut through everything like butter. They stated that the knife was lightweight, razor-sharp, and incredibly easy to maneuver. Although most users stated that the unit held its edge, some reported that it became dull after a few weeks of use.
Why it Stands Out to Us
This product stands out to us because it's balanced, versatile, and extremely durable. It's different from most Santoku knives as it is designed with a bolster, a slight upward curve, and does not feature a Granton edge.
The bolster is constructed with riveted nickel, while the blade is manufactured with Swedish stain-resistant steel, making the knife incredibly well-balanced and durable. Although the seven-inch blade is double-beveled, its face boasts a steeper angle than its back, allowing for more accurate and precise slicing.
Furthermore, the full tang blade is attached to the blade with three full rivets, while the ergonomically-shaped handle fits comfortably in hand and is incredibly easy to control. Lastly, this unit glides through raw vegetables easily but is also versatile enough to be used for creating thin slices of meats.
Bottom Line
Crafted with Swedish stainless steel, this product provides exceptional edge retention throughout its life. Although the blade is thin, it's still durable, reliable, and well balanced. However, the lack of a Granton edge may be disappointing for some.
Best Santoku Knife Under $50:
Mercer Culinary Genesis Forged
Pros
Cons
What Recent Buyers Report
This unit has received a plethora of positive reviews. Buyers stated that it was razor-sharp, had a good edge, and retained its sharpness fairly well. They also found it to be well-balanced and said that it had a nice grip. While most users reported that it could handle fruits, vegetables, and meats easily, some complained that the blade got dull after a few uses.
Why it Stands Out to Us
Boasting an incredibly sharp and thin blade, this product allows users to easily make extremely precise and accurate cuts. It retains its sharpness for a long time, while its ergonomically-designed handle provides a firm grip, even with slippery and wet hands.
The handle can withstand moisture, oils, heat, cold temperatures, and just about anything you throw at it. Furthermore, the blade is extremely strong and durable and is designed to be resistant to all kinds of stains. It also helps you glide through meat, fish, and other ingredients confidently and easily.
Lastly, this Mercer Culinary knife is backed by a lifetime warranty, so you know it's a premium tool you can depend on.
Bottom Line
A typical Santoku knife, the Mercer Culinary features a sheepsfoot spine, a straight edge, and a bolster. Although its strong, high carbon steel blade can resist corrosion, discoloration, and rust, it needs regular oiling and special care.
Best Santoku Chef Knife:
OXO Good Grips
Pros
Cons
What Recent Buyers Report
Most buyers liked this unit and recommended it to other people as well. They stated that it was incredibly efficient, felt sturdy, and had a comfortable pinch grip. Users found the blade to be extremely sharp and the handle to be extremely comfortable, with one person stating that it cut faster than any other knife they had used. However, some customers reported that the blade rusted after a few weeks of light use, while some were disappointed with the packaging.
Why it Stands Out to Us
Forged with high-carbon, German stainless steel, this unit's full-tang blade provides strength, balance, and exceptional edge retention to deliver quality performance for a long time. Its curved bolster and contoured handle provide support and balance, giving users the stability and control needed to make confident and clean cuts.
Moreover, its handle provides a pressure-absorbing, non-slip feel, even if you're working with wet and slippery hands. Its contoured design further fits the hand perfectly and ensures a secure, safe grip at the same time.
The unit is also incredibly easy to use and enables users to easily maneuver the blade. Lastly, it boasts blade indentations that help reduce drag during mincing and chopping.
Bottom Line
Offering the perfect combination of sharpness and functionality, the OXO Good Grips makes every food prep cutting task a piece of cake. Boasting a curved bolster and contoured handle, coupled with high-carbon stainless steel, full tang blade, it's undoubtedly one of the best Santoku knives available today. However, it requires regular sharpening and honing.
Best Global Santoku Knife:
Global G-48-7 inch
Pros
Cons
What Recent Buyers Report
Almost everyone who purchased this product found it to be perfect, with users saying that it made cutting, slicing, dicing, and every other task much quicker and easier. Buyers loved its balance, grip, and feel, and stated that it was comfortable to hold and easy to use. However, some customers reported that it needed frequent sharpening, while some complained that it got water stains if it wasn't dried immediately.
Why it Stands Out to Us
Crafted with high-tech molybdenum steel, this product stands out to us because of its sharpness and versatility. It won't break, stain, or rust and will last you a long time. Ideal for dicing, chopping, and slicing, the blade allows you to make thin, equal slices with one quick downward motion.
Furthermore, its checkered grip features synthetic rubber dimples to provide a firm hold when you work, while the lack of a bolster means that the blade is extremely sharp from grip to tip. The knife is also incredibly lightweight and easy to control, so you can easily prepare a large sushi platter without experiencing wrist strain and fatigue.
Bottom Line
If you want a quality, no-frills knife that requires minimal maintenance and will last a good number of years, then the Global G-48 is the one for you. Manufactured with vanadium-molybdenum enriched stainless steel, it is an exceptional slicer, dicer, mincer, and chopper. However, it does not protect your fingers from accidental slippage.
Best Wusthof Santoku Knife:
Wusthof WU4176 Classic Ikon
Pros
Cons
What Recent Buyers Report
The majority of the buyers were extremely satisfied with their purchase and stated that the knife cut through food like butter. They found the knife to be very well-balanced and loved the way the handle fitted in their hand. Although users liked its incredibly sharp edge, some were disappointed that it had to be sharpened after almost every use.
Why it Stands Out to Us
This Classic Ikon knife boasts a unique, double bolster design for exceptional beauty and balance. Its handle is constructed with durable Polyoxymethylene to resist discoloration and fading, while the handle's elegant shape provides a secure and comfortable grip.
Moreover, the unit's recessed bolster helps in sharpening and honing the entire blade, whereas its heel bolster enhances balance and stability. It also features a hollow edge with vertical indentations, resulting in small air pockets between the food and the blade. These air pockets reduce drag and friction and prevent food from sticking to the blade.
Lastly, this product enables users to quickly and effortlessly prepare a wide range of ingredients, including starchy vegetables such as potatoes, which usually stick to the blade.
Bottom Line
A beautiful combination of traditional Japanese styling and quality German craftsmanship, this Santoku is perfect for precision tasks, including paper-thin slicing and mincing. The edge is tested and laser-controlled to make slicing, chopping, and cutting truly effortless. However, the regular maintenance required might be disappointing for some.
Best Cuisinart Santoku Knife:
Cuisinart C77TR-7SAN Triple Rivet Collection
Pros
Cons
What Recent Buyers Report
Most buyers were pleasantly surprised by the quality and sharpness of this knife. They stated that the blade was incredibly sharp, durable, and had a nice feel and weight to it. While most users reported that they could cut raw vegetables easily, some complained that the unit developed rust after a few months of use.
Why it Stands Out to Us
This Cuisinart model stands out from its competition for several different reasons. Firstly, its high-carbon stainless steel blade allows cooks to make incredibly precise and accurate cuts. Secondly, the unit boasts a tapered ground blade that gradually narrows down to an incredibly fine, sharp edge.
Furthermore, it features a forged extra-wide safety bolster that enhances stability and control. With an extremely sharp blade, the knife is perfect for tomatoes, potatoes, and meats. It's also well-balanced, comfortable to grip, and easy to maneuver.
Lastly, it's backed by a lifetime warranty, so you're guaranteed to receive a tool that will last you a long time.
Bottom Line
Featuring a durable bolster for control and balance and a superior high-carbon steel blade for accuracy and precision, this Cuisinart Santoku knife is certainly a dependable and practical piece of cutlery. However, they need to be hand-washed, which might be disappointing for some.
Best Shun Santoku Knife:
Shun Cutlery Premier 7" Santoku Knife
Pros
Cons
What Recent Buyers Report
Almost everyone loved the incredible sharpness and beauty of this blade. They stated that it cut smooth and true, and could handle large cuts of meat as well. They found it to be finely balanced and said that it fit their hand perfectly. However, some users reported that it chipped, even with careful use.
Why it Stands Out to Us
Crafted with suminagashi steel, this blade is folded 16 times per the traditional Kasumi knife-making method to ensure optimal hardness and strength. It is then finished with the tsuchime method to give it the distinct wavy suminagashi finish. Along with being incredibly beautiful, this finish prevents food from adhering to the blade during use.
The blade's core is constructed with Japanese VG-10, a steel that's prized for its high hardness and edge retention. The steel is further enriched with vanadium, so the knife might not require any additional sharpening for years.
Bottom Line
A unit that is brilliantly crafted for function and durability, but is still a beautiful work of art in its own right, the Shun Premier undoubtedly deserves a place on our list of top picks. Hand-forged in Japan, it is one of the most beautiful knives available today. However, it needs special care, which might make it unsuitable for some.
Best 5-Inch Santoku Knife:
Wusthof 4182
Pros
Cons
What Recent Buyers Report
This unit has received a lot of positive reviews. Buyers could not believe how sharp this knife was and recommended it to other cooks as well. They loved its weight and grip and found it to be comfortable to use. However, some users complained that it didn't hold an edge well.
Why it Stands Out to Us
Precision-forged with superior high-carbon steel and honed with Wusthof's Precision Edge Technology, this blade is designed to be 20% sharper than other blades in its category. It boasts a Rockwell hardness rating of 58, while its handle is designed with a polyoxymethylene grip to resist cold, heat, water, and oils.
Moreover, the smaller blade allows better maneuverability for working in tight spots and with more delicate ingredients. The edge of the blade is also designed with hollows to create air pockets between the food and the blade. This prevents food from sticking and enables faster chopping of fruits and vegetables.
Bottom Line
A beautiful combination of a Santoku and a paring knife, this Wusthof unit is a small all-purpose chopper designed with the same care and precision as their seven-inch model. However, it is not suitable for cutting larger cuts of meat, which may be disappointing for some.
Pros and Cons of the Santoku Knife
A general-purpose knife, the Santoku knife is also referred to as the Bunks bocho or the Santokubocho. Meaning 'three uses,' the name perfectly describes the knife as it's designed for dicing, mincing, and slicing. To help you decide whether this knife is right for you, let's go over its pros and cons:
Pros
Commonly used by both Japanese and Western chefs, the product has numerous benefits, including:
Lightweight
Santoku knives are usually lighter than Western chef knives. This is preferred by some chefs as it makes the knife easier to maneuver and use.
Precise
This unit is ideal for precision cutting, making it perfect for chopping vegetables into fine slices and small pieces. Its blade is also narrower than a Western knife, which allows chefs to make thinner cuts.
Speed and Control
A Santoku knife cuts faster because it's thinner, harder, and does not need a rocking motion. Since it's sharpened on only one side, it also gives chefs greater control.
Cons
However, the Santoku has some disadvantages as well. Some of its downsides include:
Less Finger Protection
Santoku knives are not designed with a bolster. Although this allows easy sharpening of the blade, it also means that there's no protection for your fingers to prevent them from sliding on the blade.
Too Flexible
These units are incredibly flexible, which means that they're not suitable for tough jobs, like carving harder vegetables and deboning meat.
How to Sharpen a Santoku Knife
Most Santoku knives are crafted with harder steel and feature a single bevel, making it easier to have a finer angle on one side, which results in a sharper blade. Generally, they should be sharpened at an angle of 10 to 15 degrees.
These models are also easier to sharpen because they're not designed with a bolster. The best way to sharpen Santoku knives is with a whetstone as it results in a sharper knife-edge compared to other methods.
To sharpen your Santoku knife, you can follow the following steps:
- Submerge and soak the whetstone in water.
- Use the course side and hold the knife at the right angle.
- Move the knife in a smooth up and down motion on the stone.
- Make sure you cover the entire blade from the start of the handle to the edge.
- Repeat this process if you have a double-beveled knife.
- Turn the whetstone to its finer side and repeat the process.
- Wash and dry the knife thoroughly.
For a better idea on how to sharpen a Santoku viknife, make sure you watch the following video:
How to Use a Santoku Knife
Santoku knives are perfect for slicing fresh vegetables, raw and cooked meats, and any other ingredients that need a uniform cut. Similar to using a chef's knife, you'll need to keep your other hand in a claw-like formation to avoid cutting a finger, then start slicing in a fast downward motion. Make sure you slightly pull the blade towards you with each cut and avoid cutting straight down as this can crush and bruise the ingredient, instead of cutting it cleanly.
The method of chopping with Santoku knives is a bit different from the traditional techniques, so it's advisable to practice until you become proficient in it. The flat edge of the model means you'll have to lift and remove the blade from the cutting board with each cut, instead of using the common rock chop technique that's used with the Western chef's knife where chefs are required to keep the tip of the blade on the cutting board with every cut.
Furthermore, the width of Santoku knives allows users to scoop up ingredients. However, make sure you use the blade's spine instead of its edge to prevent chopping or rolling the sharpened edge as it can result in a dull knife.
To get a better idea of how to use a Santoku knife, you can watch the video below:
Conclusion
Whether you're an experienced and talented chef or are just entering the beautiful world of home cooking, it's important to have the best Santoku knife. They're extremely useful and versatile, but with so many models to choose from, finding the right product can be difficult. So, make sure you go through all the aforementioned products, weigh their pros and cons, and find the knife that best suits your needs!
People Also Ask
With so many features to consider and such a wide range of models available, choosing the best Santoku knife can be a confusing and time-consuming task. To ensure you don't end up wasting your money, and to clear away any confusions you may have, here are some of the most frequently asked questions:
What is the Difference Between a Chef's Knife and a Santoku Knife?
A chef's knife is designed with a blade tip that requires chefs to move the knife forward with each cut. On the other hand, Santoku knives don't have a tip, which means that you can cut in a single, quick downward motion. Although most chefs use the rocking method, Santoku knives are faster and much more efficient.
How to Hold a Santoku Knife
The standard grip for chopping and slicing is known as a Chef's Hold. Position your index finger and thumb on the bolster, pinch the top of the knife's blade, and wrap your middle finger, ring finger, and pinkie around the handle. Also, make sure to curl in the fingers of the hand that's not gripping the knife.
What Size Santoku Knife is Best?
Mini-santoku knives measure 5" or 12.5cm, and are ideal for medium and small cutting jobs. Larger Santoku knives measure 5.5" or 14cm, and are considered to be the standard blade size in Japan. However, the best size will primarily depend on your personal preference and what you're planning on cutting with it.
Are Santoku Knives Good For Cutting Meat?
Santoku knives are designed for making thin slices of seafood and meat. Its sharp, long edge is suitable for separating chicken parts and for cutting meats. Its versatile design is further perfect for efficiency and speed in a professional kitchen.
Why Do Santoku Knives Have Dimples?
Santoku knives usually feature a row of small, shallow dimples near the blade's cutting edge. These depressions, also known as a Granton edge or kullenschliff, help reduce friction and prevent food from attaching to the blade.
Can Santoku Knives Be Sharpened?
You can sharpen Santoku knives at an approximate angle of 10 to 15 degrees. Since they're not designed with a bolster, they're also easier to sharpen than western chef knives. The best way to sharpen Santoku knives is with a whetstone as it gives a sharper edge compared to other methods.
Can You Sharpen a Santoku Knife With an Electric Sharpener?
You can sharpen a Santoku knife like a regular knife, by angling it at 20o to a sharpening stone. However, if the knife has a Granton edge, it's better to sharpen it at 15o. It's not advisable to use an electric knife sharpener with a Santoku knife as it lacks subtlety and can destroy the Granton edge.
How Much is a Santoku Knife?
Since most Japanese knives are considered to be beautiful works of art, they can cost over $1000. However, not all Santoku knives are this expensive. Some are also priced under $100, and while you can go even lower, it's not advisable.
