Buying Guide: What to Look for in a Santoku Knife
Gone are the days of Japanese artisan-crafted pieces. What we get today are precision-forged, laser-controlled works of technology. But that doesn’t mean we should stop looking for the three virtues!
When you look for a Santoku knife, you must factor in the following:
Premium Santoku knives are thinner than regular knives. These are even sharper than their contemporaries.
These knives have a blade angle of 10 to 15°.
This makes the Santoku a fine mincing tool for precision tasks.
Shun Cutlery Premier 7” Santoku Knife and Yoshihiro NSW 46 Layers Hammered Damascus Santoku Japanese Multipurpose Chef Knife are a couple of ultra-thin knives you can go for.
Although different materials are used to craft Santoku knives, professional chefs prefer stainless steel units. These are better at providing accuracy and don’t rust over prolonged use.
The best quality Santoku knives are made of Damascus steel. Take the Shogun Santoku knife by Dalstrong for example. However, Damascus cladding makes them expensive.
High-grade stainless steel units such as the Zelite Infinity Santoku Knife, are good enough for all your culinary needs and come at a much affordable price point.
Ergonomic Handle for a Solid Grip:
Santoku knives are shorter and their grip and the back of the blade are at the same level. This gives you more room to hold it and allows you more control.
Wusthof Classic IKON Hollow Edge Santoku and Zwilling J.A. Henckels Professional S Hollow Edge Santoku Knife are a couple of units with thoughtful handles you’ll fall in love with.
Santoku knives are well known for their lightweight. They are not merely light, their overall weight is more balanced than usual knives.
They are crafted in such a way that their center of gravity lies in a very comfortable position allowing you to maneuver a more balanced weight.
All the units we have counted in our top chart have a well-balanced weight.
Many newbies in the world of kitchen knives have asked us how to use a santoku knife. Let us assure you, it’s easier than you think.
Chef’s knife has a blade tip. So when you work with it, you naturally rock the blade forward to complete a cut.
The Santoku way is different, faster, and more efficient. The blade width is uniform and the blunt edge curves forwards to form the tip. Hence, it slices in a single downward cut.
While all the Santokus that we chose offer clean cuts, the Yoshihiro Santoku Japanese Multipurpose Chef Knife surely proved to be a boss.
Presence of a Granton Edge:
The best Damascus knives contain a Granton edge. The Granton edge is a series of scallops that line the sharp edge of a blade.
All the units we reviewed here either have a Granton edge or are laminated to minimize drag and prevent food from sticking to them.
Santoku Knife FAQs
Below you’ll find answers to questions we get asked the most about Santoku Knife.
01. Can I Use a Santoku Knife to Cut Meat?
Sure you can!
Santoku knives are multipurpose knives. You can use them to slice meats, chop meats, separate the chicken parts, and much more.
02. Can I Sharpen a Santoku Knife?
Yes, you can.
The best way to do it is to resharpen it at a 10 to 15° angle. Most Santoku knives do not have a bolster. This makes it easier to sharpen them.
03. Which Size of Santoku is the Best?
We can’t say which is superior, but the sizes preferred by Chefs are the 5’’ and the 7’’ sizes. The 5-inch mini Santoku knife is good for small to medium cutting jobs while the 7-inch Santoku provides more versatility.
04. Santoku Knife vs Chef Knife: Which is Better?
Both are great.
Known for their swiftness and clean cuts, the Santoku knife is best for precision tasks. They are lightweight and cause less fatigue even after prolonged use.
These are also good for singular slicings such as a piece of cheese or meat.
The Chef’s knife is heavier and is ideal for dealing with tougher tasks such as processing large chunks of meat, soft bones, etc.
The Final Strike
We hope you finally found your ideal bearer of three virtues. Let us know which you picked before you go slicing and dicing.