10 Best Santoku of 2019

Santoku knife guide

Until not so long ago, owning a Santoku knife was an unrealistic dream for most passionate hobby cooks. Forged by Japanese master smiths in day long work of Damascus steel by hand and perfected to perfection, these knives with prices of up to several thousand euros were simply priceless for most cooks. Yes, that has changed in the meantime. More and more Western knife manufacturers now have the classic, Japanese utility knife at reasonable prices and in very good quality in their program.

The name Santoku means translated as much as the „three virtues“. Among the virtues are meat, fish and vegetables. The Santoku knife has a mostly 17 centimeter blade and is ideal for cutting these three ingredients used practically every day in the kitchen. With its wide blade, the Santoku knife is very easy to handle.

The slim knife handle is set high. The top of the handle is in line with the top edge of the blade. As a result, there is plenty of space for the fingers in this knife between handle and cutting pad. The upper edge of the blade drops down towards the tip in an arc. The cutting edge, however, is executed in an almost straight line. The cutting of various ingredients is thereby facilitated. However, the straight blade shape has the disadvantage that a Wiegeschnitt for example in herbs is practically impossible. The usual chef’s knifeEuropean provenance, with its tapered blade shape from both sides, do not suffer from this disadvantage. A very popular Santoku knife with a 18 cm blade made of Damascus steel is the SHUN PREMIER from the Tim maltster series by KAI.

A good Santoku knife impresses the user in particular by its excellent sharpness. This is ensured by the V-shaped cut of the blade. European knives usually have a more U-shaped ground blade. This cut makes European knives less sensitive because the edges are thicker than a Santoku knife. Even the very hard steels that are used in the production of a Santoku knife contribute to the sharpness of the knife. For some of these knives, the cut is also only one-sided. However, most Santoku knives outweigh the two-sided bevel. For regrinding a Santoku knife, the use of a grindstone is generally recommended. On sharpenerwill damage the narrow blades rather than sharpen them. A good Santoku knife with a low-maintenance steel handle also offers WMF with the Grand Gourmet.

Traditionally, the handle of a Santoku knife is made of wood. A typical representative of German production is the Gräwe Santoku knife with a wooden handle and a Damascus steel blade. In particular, the western manufacturers but like to use handles made of plastic or metal. These two materials are easier to clean and, as a rule, more durable than a wooden handle. A good Santoku knife with a plastic handle is for example the Swissclassic Santoku knife by Victorinox. If you attach particular importance to the dishwasher suitability of your knife, the Wüsthof Grand Prix II 4174 with its 17 cm blade is worth a recommendation.

*Last update on 2018-12-06 / Affiliate links(we get a commission when you buy on amazon) / Images from Amazon Product Advertising API