Best Santoku Knives Reviewed in 2023

Best Santoku knives are made with stainless steel and have, what is known as a “sheepsfoot” blade. The blade has only a slight curve and it is great as the knife slowly moves forward and chops vertically. This sort of cutting motion provides great control of the knife and once the customer gets a hang of it, the knife can become a universal utensil in the kitchen.

Santoku knives are made from much harder stainless steel than conventional chef knives plus the blade is much thinner also. Moreover, Santoku knives are great for scooping things up because it is made from a much wider blade than typical German ones.

Top 10 Best Santoku Knife Reviews in 2023

Zelite Infinity Alpha-Royal Santoku Knife

Zelite Infinity 7 inch Santoku Knife is designed from carbon-coated Damascus stainless steel and has been reported to be very strong and durable consequently withstanding harsh use in the kitchen regardless of whether it is at home or at a professional kitchen. However, it is only a half tang blade and this means that the handle can get wobbly after some time.

As to solve the constant problem of the blade sticking on food bits during cutting, the manufacturer has coated it with an FDA-approved resin substance that does not get transferred to the food and does not wash out. The resin coating is available in several different colors that the customers can choose from, however, the color choice is rather plain.

MC Granton Edge Santoku Knife

A durable 7-inch knife made from a full tang blade that has been forged for added strength, plus Mercer Culinary Millenia can be washed in the dishwasher. The blade is very sharp out of the box, however, will need regular sharpening with the right knife sharpener.

The handle is comfortable to use and keeps the whole knife in great balance allowing you to chop, slice and dice with ease. Moreover, the edges are slightly rounded so as to avoid the food from sticking to the blade plus the blade has been coated with an anti-rust coating from resin that has been FDA approved.

Wusthof Best Santoku Knives

Wusthof is a rather popular brand in the world of kitchen knives mainly because it is widely known to produce reliable and durable products. This particular Wusthof Santoku Knife is made with carbon-coated stainless steel 7-inch blade that has been coated to withstand rust and corrosion.

Its strong blade is full tang and has been triple-riveted into its handle for extra strength, durability, and longevity. Plus, consumer reviews have reported that it is rather sharp and easily accomplishes the thin slices you should expect from any quality Santoku blade. Wusthof knife’s handle has been ergonomically designed with the comfort and strength of grip in mind.

Customers have reported the handle of this Santoku knife to be very easy to grip without limiting any wrist movements of the user. The synthetic materials used to create this handle boast more longevity than typical plastic handles and can more easily withstand changes in temperature and moisture levels without drying out and cracking.

Dalstrong Shogun Series Santoku Knife

Dalstrong Shogun Series Santoku knife is available in two different sizes, 5 and 7 inches. Moreover, it is made from forged Japanese stainless steel that is known to be very durable and long-lasting provided good care is taken of the knife. Plus, the knife is priced fairly adequately especially when you think about its supreme quality and performance ability.

Lots of customers and professional chefs have used this knife and consider it to be one of the best Santoku knives currently on the market. Sadly, like with the santoku knife above, you will need to be very careful as to how you sharpen and clean it because Japanese stainless steel is strong but can corrode or rust easily.

Victorinox Swiss Army Cutlery Fibrox Pro

Best Santoku knives made from durable stainless steel blade and ergonomically designed handle for added stability and balance. The blade is very sharp and great for small and accurate cuts, especially on fish fillets and chicken breasts. The handle is made from light material that does not absorb smells, bacteria, or microbes thus requiring minimal anti-bacterial cleaning.

MOSFiATA Santoku Knife

A Santoku knife is only as good as its sharp-edge, and unless your Santoku of choice is sharp enough to cut through paper like butter, don’t bother using it. That said, this MOSFiATA is so sharp and capable that it’s going to be invaluable to your meal prep time. This Santoku knife comes in a beautiful, giftable box and is accompanied by a finger guard and a knife sharpener.

If you’re buying this to use the whole family, the knuckle guard will come in handy when the little ones are learning to chop. Otherwise, please don’t use it, as it will scuff the blade. The 7-inch blade is made of high-carbon German steel, and the hand-polished edge is wicked sharp. The Granton details would come in handy when you’re cutting sticky ingredients.

Last but not least, despite not being a genuine Damascus blade, the finish is undoubtedly pleasant. The handle is triple-riveted Micarta, with a reasonably ergonomic design that’ll be comfortable no matter how large or small your hands are. All in all, at this price range, I’d say this knife gives quite a bang for the buck.

Shun Cutlery Premier Santoku Knife

Shun Premier 7 Inch Santoku Knife is available in 7 inches and 5 inches for more precise tasks. However, this 7-inch version of this knife is perfect for working with regular-sized fruits and vegetables.

The Damascus steel blade of this knife would be strong enough but has been made even stronger and more durable through a forging and hammering process. The blade is wide enough to transport chopped food from the cutting place to the pot, pan, or dish depending on what you will be preparing.

However, the handle of this Shun knife is made from premium pakkawood, which looks beautiful but is best kept dry at all times hence you should avoid getting it wet. The ergonomic contours of this handle make it comfortable to hold and easy to grip without being so contoured as to restrict one’s ability to select between different types of grasps.

This knife’s 16-degree cutting angle, though not as acute as some other razor-sharp Santoku knives, should allow you to perform the most expected tasks. But, don’t expect this Shun knife to assist you in making paper-thin slices especially if you little to no formal chef practice.

Kai Wasabi Santoku Knife

Kai Wasabi Black Santoku Knife is 6.5 inches long and can also be bought in 8 inches long if needed. However, the 6.5 inches knife should be perfect for most kitchen needs including mincing, dicing, and cutting. Customers have reported it to be perfect for small duties such as cutting vegetables into paper-thin slices as well as for the more complicating cooking tasks such as filleting a chicken or fish.

Kai Wasabi knife has great control hence you can even use it to chop green vegetables and herbs. The handle of this Santoku knife is made of reinforced plastic and will be easy to clean all the while being anti-slip. Moreover, plastic handles have another advantage- they do not stain and do not absorb odors. This can become a particular benefit especially if you are frequently working with poultry or fish.

It is not as curved as some of the Western chef’s knives are but will still make a good practice knife for anyone looking to completely transition from Western cooking knives to the Japanese Santoku knife. Plus, the blade of this Santoku knife is rather wide and you could use it to pick up your chopped foods and carry it to the pot, pan, or dish.

Lastly, the handle was said to feel almost ergonomically designed and very easy to use even for long periods of time without straining your wrists during the use. The handle will however need special cleaning after you are done working with fish, chicken, or meat as it might become the breeding ground for bacteria.

Tatara Santoku Knives Perfect for Sushi

Tatara 7 inch Santoku Knife is very beautiful and sleek with a carbon-coated stainless steel blade and an anti-slip handle. Professional chefs have reported the Tatara Sushi knife to be sturdy in hand and very balanced during slicing, mincing, and chopping.

The knife is easy to clean under the running water with a little dish soap however never place it in the dishwasher and always dry it with a clean knife. When not in use, the knife can be stored in the sheath so as to avoid scratches and possible scuffs plus the blade has been reported to keep its shine throughout the years without rusting or corroding.

The Tatara Sushi Santoku Knife is very eye-catching and aesthetically pleasing. The knife has a classic look which makes it easy to grasp and use. Also, the stainless steel blade stays sharp for long periods and requires only seldom sharpening.

DALSTRONG Gladiator Santoku Knife

Dalstrong Gladiator 7 inch Santoku Knife is made from high-carbon German steel blade while the edge has been made to be a bit edgier thus attracting fewer food bits from sticking onto the blade and making your life a bit easier. During use, most of the weight is balanced in the middle of the knife as per the design and this is actually very valuable because as a chef you would want your pressure point to be in the middle so as to have better control of the knife.

The handle is covered in a synthetic plastic material that has a textured finish and thus is anti-slip. Such handles are much better on Santoku knives, especially when compared to the common wooden handles that many Santoku manufacturers use. However, some users did report that the handle might be a little uncomfortable at first due to its square edges but once you will get a hang of it, you will like it.

How to Clean Santoku Knives?

Santoku knives need special care routines and if these routines will be followed correctly then an average Santoku knife will serve you for decades to come. Firstly, Santoku knives are best washed under a stream of running tap water with little dish soap. Never use bleach or other harsh chemicals.

Secondly, always dry the knife using a clean towel right after the wash and never leave the knife to dry on its own in a utensil cup. Moreover, you might want to sew a special sheath or buy a knife storing box if the knife was bought without these.

Lastly, always check what kind of sharpeners your particular Santoku knife requires because conventional sharpeners designed for Western chef’s knives will not do the trick with Santoku knives.

Choosing the Best Santoku Knife for Your Kitchen

Santoku knives were designed primarily for Japanese chefs, but these days, anyone who knows how to prepare traditional Japanese meals needs one. With Santoku knives, you can achieve accurate thin slices, and even though they bear a semblance to conventional chef’s knives, they are more delicate. Here are some vital factors you need to consider to ensure you buy the best Santoku knife.

Blade Material

Any Santoku knife you opt for needs to have a very sharp blade. You can opt for high carbon steel blades because they are long-lasting and can be sharpened effortlessly. Also, they are resistant to stain and rust. Carbon steel blades are inexpensive and robust. They can remain sharp for a while, but they are susceptible to rust and stains.

If you need something more inexpensive to withstand stain and rust, you can choose the stainless steel option. Some individuals would instead opt for ceramic models because they are very sharp and lightweight. The downside of these knives is, they can break easily, so they should only be used on cutting boards.

Handle

The handle of a Santoku knife is as essential as its blade. With a good handle, you have greater control that allows you to use the knife quickly. You can opt for stainless steel because of its durability; however, it is quite heavy. Wood handles give the best grip, but they absorb water, and they can crack in the long run.

Length

Typically, Santoku knives have a shorter length than other knives. You only have to ensure the blade is very long to cut through any food item. Besides, you should make sure that any knife you pick can cut through mini-ingredients.

Sharpness

Most of the Santoku knives on the market are manufactured from high-carbon steel that doesn’t lose its sharp edges. Hence, you are likely to sharpen the knife once in a while.

Frequently Asked Questions (FAQs)

Q: Why Do Santoku Knives Have Dimples?

A: The series of small dimples along the edge of a Santoku knife is called kullenschliff or a Granton edge. This feature helps to create air pockets between the knife and the food it is slicing. This way, the food does not stick to the blade and make things messy.

Q: What Is the Difference Between a Nakiri Knife and a Santoku Knife?

A: The shape of a Nakiri and a Santoku is visually distinct. While the Santoku has a Sheepsfoot blade, the Nakiri looks more like a long cleaver. While they’re both used for processing vegetables and meat, the Santoku is usable for three tasks: chopping, slicing and dicing. On the other hand, Nakiri is more suited for making clean and intricate slices.

Conclusion

Santoku knives are normally made between 5 and 7 inches long and because of their balanced handles, they are comfortable to hold and use. Many female chefs use the best Santoku knives as their main knives because of this. However, Santoku knifes require attention and careful cleaning because the blade can be easily scratched or scuffed plus if it is not dried right immediately after washing it might rust.