Best Santoku Knife

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A favourite among the Jamie Oliver food team, the Japanese santoku knife is super efficient and great for slicing and chopping. Santoku knives have a flat edge and sheepsfoot blade.

I can vouch for Kohetsu. It's a work horse and stays sharp. But you have to do some work to get there. You get AS core which is a great steel used in higher-end knives. But you aren't getting higher-end fit and finish, hence the price. For the absolute best you're looking at $600+. Shun is generally overpriced for what it is (VG10 steel). A Tojiro DP is basically the same thing for half the cost. So what makes one of these knives better than the other? For me it's materials, quality, and whether or not the final price reflects what I feel the value is. Tojiro gets an A-, Masakage an B+, Miyabi a C, and Shun a C.

Best products

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Tojiro DP Santoku 6.7"

Tojiro is not a really well known brand, but it is well respected by professional chefs and serious home cooks. It is the perfect size for the home kitchen or when cutting board real estate is at a premium. It is the all-around multi-tasking blade and great for so many jobs. Overall this may be the best value of all the chef's knives on the market. There are better chef's knives out there, but they cost 2 to 3 times as much money.

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Abby Sinosa

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Dalstrong Shogun Santoku Knife 7"

The Shogun Series 7” santoku knife is a ruthless kitchen warrior, ready at your command to unleash all manner of slicing, dicing and mincing mayham. The blade edges are extremely sharp, and while most of the blade is made by machine, the edge is hand finished to a mirror polish. Furthermore, the blade is nitrogen cooled to increase its hardness, corrosion resistance, and flexibility at the same time.

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Abby Sinosa

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Shun Classic 8” Chef’s Knife

If you're looking for an excellent, Asian-style knife, the Shun Classic 8-Inch Chef's Knife from Kai is a great bet. The Shun knives are admittedly more attractive than the “all business” German cutlery with which I am more accustom. The blades are SUPER sharp out of the box. The knife has a full-tang, which means that the blade extends through the handle, allowing for excellent control. It also has a razor sharp edge so it chops and slices thin veggies and herbs beautifully.

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Abby Sinosa

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Wusthof 4183 Classic Hollow Edge Santoku Knife 7"

Wusthof Classic blades are forged from a single piece of high-carbon stainless steel. Like Shun, they are stain resistant. The handle is made of a synthetic material so there is no need to worry about bacterial buildup. Wusthof knives are of considerable weight but are oh so effective!

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Abby Sinosa

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Victorinox Swiss Army Cutlery Fibrox Pro Santoku Knife

Victorinox Swiss Army recommends washing all knives by hand. For best results, hand wash your knives with a soapy cloth and dry immediately. The blade takes a great edge, and it is very easy to touch-up and re-sharpen. The scissors (on models that have them) are also excellent. The tools all have a good snap to them, and opened, there is little movement. And, if you do ever experience a problem with them, Victorinox will fix it for you.

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Abby Sinosa

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