The Ultimate Guide on The Best Santoku Knife – Mou’s Expert Review
One of the most popular of all kitchen knives you will see in the better restaurants in the world is the Santoku knife. This excellent multi-purpose knife is so versatile that you can use it to cut, slice, dice, and mince food.
But it’s not only for professional chefs. Even home cooks can be proud owners of a Santoku knife. So, why not get the best for yourself? The market offers a lot of these knives, so why not invest in the best Santoku knife for yourself? It will certainly be a great help in the kitchen as a kitchen Knife.
What’s a Santoku Knife?
A Japanese product, the word Santoku means “three uses.” It refers to the knife’s versatility in slicing, dicing and mincing foods. Typically, these knives are a lot lighter than their Western counterparts with thinner blades too.
You can identify one by these characteristics too:
• They are five to seven inches long, instead of standard chef’s knives that are eight to 10 inches long.
• The tip of the blade is rounded, not a sharp tip.
• The rounded tip notwithstanding, it has a flat cutting edge. This means the knife will always be in slicing motion instead of a rocking movement.
• They are honed on both sides.
Why Must You Possess A Santoku Knife?
The Santoku knife isn’t radically different from a standard chef’s knife. However, the main difference lies in its rounded end, which gives it the dual functions of a chef’s knife and a cleaver.
As an owner of a Santoku knife, you can use it to mince herbs ultra-fine, or even vegetables. This model of a knife is made for people with small hands, so if you too have small hands, you can use this knife very comfortably.
Besides, it has a wide blade, which offers the user vast flexibility. The blade’s edge is very sharp and thin so it can cut food into thin strips. So, go ahead and cut fish, veggies, and sushi confidently.
And as if that’s not enough, there are two variants of the blade: smooth edge and Granton.
Choosing and using a good Santoku knife doesn’t demand a lot of you. Even if you know very little about these knives, it doesn’t matter. Keep reading this review to know as much about them as there is.
The Ultimate Guide on How to Choose the Best Santoku Knife
Are you intimidated by the types and styles of kitchen knives available today? If this is an unfamiliar area to you, such a feeling is understandable.
Choosing a Santoku knife can be all the more so with its vast range of handles, blades, size, and other criteria. That’s where this guide comes in: to help you choose the right Santoku knife from a sea of others.
Here are the various criteria on which you should base your choice:
A good Santoku knife stands out for its ultra-sharp blade that cuts through any food with ease. Check that it’s also narrow and thin so that it can slice sushi fish or seafood smoothly.
• Cutting Angle
Your Santoku knife must have a sharp cutting angle, ideally between 15° and 20°.
• Made of Strong Stainless Steel
The blade of your knife must be made of strong stainless steel. It should also be robust and tough. It is preferable to have a blade made of high carbon steel or high carbon stainless steel, if only for extra strength.
Perhaps, you need a Santoku knife to cut exact seafood slices. For this, the handle needs to be gentle on your hands. In case the knife gets wet, your grip shouldn’t slip. The material that makes up the weight of the handle shouldn’t be overly heavy either.
Besides, having ergonomic handles means greater comfort for you while you use the knife. It also means more safety for you. You also need to choose a knife with a large handle for cutting large foods and shorter for small foods.
Depending on what you intend to use the knife to cut, you should choose the size of the Santoku knife.
• Low Maintenance
If you’re going to use this knife often, choose one that doesn’t need frequent honing.
• Healthy and Good Storage
Generally, Santoku knives are NDA-approved for health and safety. If you can easily store your knife when not in use, it would add to the safety aspect.
Now that you have an insight into the factors that go into making a decision on buying a Santoku knife, you can now read the reviews of the best Santoku knives and choose your very own.
Reviews: To have a good idea of the best Santoku knives available now, read these Santoku knife review.
Dalstrong Santoku Knife – Shogun Series – Damascus – AUS-10V Japanese Steel 67 Layers – Vacuum Treated – 7″ (180mm)
The seven-inch Dalstrong Santoku Knife is borne of superior modern technology and award-winning workmanship. Jaw-dropping design and the use of superior materials also play their part in making this an excellent product.
This isn’t an ordinary Santoku knife. Rather, it stands out for its sharp edge, hand finished to an angle of about eight degrees to 12° on each side, using the Honbazuke method.
Here, nitrogen is cooled to increase the product’s resistance to corrosion and an increase in harness and flexibility. This knife gets its signature robustness from being full tang. Its high-quality G-10 handle goes around the knife’s tang and easily resists heat, humidity, and cold.
Being triple riveted makes it more resilient. It delivers superlative performance and has uniquely high edge retention because of its overly sharp AUS-10V Japanese steel cutting core, tempered at 62+ Rockwell hardness.
The steel inside is held between 66 layers of high-quality high-carbon stainless steel, giving it extra strength, stain resistance, and durability. It is tapered to the tip and is in perfect balance. Highly durable, its handle is hand-polished for better control, comfort, and agility, and overall better ergonomics.
|• This knife is perfectly weighted and is comfortable to hold.
• The fit, finish, and packaging are excellent.
• The blades have a very keen edge.
• The ergonomics of the handle make for very comfortable and prolonged use of the knife.
|• The knife isn’t razor sharp enough when out of the box.
• Its performance is underwhelming.
Zwilling J.A. Henckels 31120-183 Professional “S” Hollow Edge Santoku Knife 7-inch Black/Stainless Steel Manufactured in Germany
If you’re a culinary professional, you’ll instinctively go for this PROFESSIONAL “S” classic kitchen knife. It is made of branded high-carbon stainless-steel of special formula, perfected for about three centuries.
This, combined with Zwilling’s exclusive ice-hardening technique, results in Friodur blades that are tougher, sharper and neither chip, discolor nor stain but retain their edge for longer. It is tempered to 57 Rockwell Hardness which offers superb edge retention.
The edge angle of this knife is 10° on each side.
Sharpened and hand-finished by highly skilled craftsmen, this seven-inch knife has an exceptionally sharp that is laser-controlled. The robust bolster gives just the right balance and plays the role of the finger guard.
Forged perfectly from one hunk of steel, the knife offers optimal balance. It is ergonomically designed for safe handling. It is the choice of professional chefs all over the world. Its oval cut impressions on the blade allow for cutting ultra-thin slices that don’t cling to the blade.
With this Santoku knife, you can use it with great versatility to mince, slice and chop meat and vegetables.
If you have small hands, you will experience better cutting control like the length of its blade is short. Its width allows you to slide chopped vegetables from the cutting board into the pan.
|• It is extremely versatile so it can be used to cut, slice, or dice a variety of food.
• It is lightweight and sharp.
• It is comfortable to hold, well-balanced and the user doesn’t lose grip when it’s wet.
• Full tang makes this knife very strong.
|• The knife is not dishwasher-safe.
• It shows up brown spots soon after use.
Global G48 G-48-7 inch, 18cm Santoku Hollow Ground Knife, 7″ Stainless by Global
It’s such good value for money that it is getting to be known as the best Santoku knife under $50.
Made in Japan from one solid chunk of Cromova stainless steel, the Global G48 is one of the best Japanese Santoku knives available now. A blend of molybdenum, chromium, and vanadium, it is razor-sharp yet soft enough to be honed and rust- and stain-resistant.
Sleek and highly durable, the Global G48 knife slip-resistant, lightweight, and easily maneuverable due to the inclusion of sand in its handle for perfect balance.
The blade has a long tapering edge and a short bevel that keep the edge sharp. The edge has a larger acute angle than this knife’s European counterparts.
This Japanese knife comes with a stainless steel handle that’s made for user comfort and is especially dimpled for a safer grip. For enhanced safety, there’s a finger notch between the handle and blade.
This knife is meant for smaller hands than European models. It should be hand-washed to keep the edge damage-free.
|• The Global G-48 knife is razor sharp out of the box.
• It is extremely versatile.
• The grip and balance are excellent.
• It’s lightweight, comfortable to hold, and easy to use.
|• It develops water stains soon after washing.
• This knife is fragile and can snap at any time.
With the Tojiro DP, you get more than its value in money. In fact, it is regarded as the best budget Santoku knife today. Made of stain-resistant steel, it has a VG10 cutting core. It is distinctive for its razor sharpness and superior durability. It is tempered at 60 on the Rockwell scale.
It has a keen edge that renders it perfect for professional use. In fact, it is even-edged, which makes it perfect for use by right- and left-handed users. It is best sharpened at an angle of 15″-16″.
This knife is 6.7” long and comes with a full tang.
Its strong eco wood handles offer greater resistance to water than traditional wood. They are also comfortable to hold.
|• It is perfectly weighted.
• Despite the bolster being a little odd, it is extremely comfortable.
• The entire knife is beautifully crafted.
• It’s a good knife for beginners, both in shape and in price.
|• It rusts very easily.
• It isn’t sharp, so the knife breaks easily from the handle.
Mac Knife MSK-65 Professional Hollow Edge Santoku Knife, 6-1/2-Inch, Silver
Users of this knife will vouch for its unusually sharp blade, 2.5 mm thick, its superior quality, the cutting edge technology behind it, the longevity of the blade, its heft and weight. No wonder, it is often known as the best Santoku knife 2019.
For many, it is their “go-to knife,” that can easily be sharpened. It’s below zero tempered steel retains its edge far better than conventional steel. It is 6.5” long.
This is perfectly balanced and is at the right weight, in fact, it is lightweight and better to maneuver than its European counterparts. It is so sharp that it would be preferable if seasoned chefs used it, rather than beginners as they might cut themselves.
The handle is made of pakkawood, which keeps the knife handle tough under difficult circumstances.
This knife is stamped, easy to sharpen but isn’t dishwasher safe. It is made in Japan, which is a sign of its superior quality.
|• With minimal effort, this knife can cut through any kind of food.
• The balance of this knife and its feel make it a pleasure to use.
• It is ideal for cooks with small hands.
• It is light to hold and is the perfect size for most users.
|• The tip of the knife breaks easily.
• It is not dishwasher-safe.
This knife embodies the best of all the features of the Wusthof line of knives. If you want to have a combination of a forged knife for a professional chef and one for the home cook, go in for the Wusthof Classic Ikon Santoku knife.
Forged from one chunk of chromium-molybdenum-vanadium blade steel, this knife is ideal for slicing, dicing and chopping and cooking Asian food. This knife comes with a hollow edge which creates air pockets that prevent thin slices of food from sticking to the blade.
The handle is made of highly durable polyoxymethylene (POM). Its handle design is riveted and goes well with its contoured shape, adding great control and comfort.
The inbuilt bolster adds not just blade control but also counterbalances the weight of the knife. It also has a forward bolster that helps hone the blade. You can recognize it by its curved shape that gives your fingers more control when holding the knife blade.
The entire length of this knife is made of blended German tempered steel. Due to the tempering, the knife-edge remains keen for longer. This knife tapers beginning at its spine and going on to the edge, offering users more robustness, flexibility, and a sharp edge. It is 7″ long, 1¾” wide and 1/8″ thick.
|• This knife is so sharp that it might nick the user.
• It is also well-balanced.
• The handle is ergonomically designed to provide comfort when used.
• Price and quality go hand in hand.
|• A user complained that the knife wasn’t sharp out of the box.
• The handle is far too small to be comfortable in the user’s hand.
Overall, a Santoku knife will always have a place in your kitchen, even if you have a “complete” set already. This one knife alone will triple the versatility of your food preparation by offering you the precision and sharpness that you won’t find in other types of knives.
To have a full complement of knives in your kitchen, look out for the best Santoku knife.