A Santoku knife is a must-have for any kitchen that sees a lot of food prep. The subtle differences of Santoku knives can improve the results of your cooking, even if it’s similar to a chef’s knife in terms of size and usability. Here are 10 candidates for the best Santoku knife.
The Santoku knife is a general-purpose kitchen knife that first originated in Japan. Its actual name, Santoku bōchō, translates to “three virtues” or “three uses,” indicating the knife’s ability to cut fish, slice meat, and chop vegetables. The functionality of a Santoku is similar to a Gyuto or a chef’s knife, but the standard chef’s knife is usually lengthier than the Santoku.
A standard Santoku knife typically features a flat edge and a sheepsfoot blade, measuring between 5 inches (13cm) and 8 inches (20cm) in length. Unlike western-style knives, Santoku knives maintain uniform width from the spine to the blade. These knives don’t usually have bolsters, but they may have “scalloped” sides (Granton edge) instead.
Like Nakiri knives, the Santoku don’t have a prominent tip, meaning you can mostly slice in single downward cuts. It can also cut in a rocking motion, but the cutting edge will make less contact with the surface when compared to a chef’s knife or Gyuto. On the other hand, the flat edge guarantees complete contact on the cutting board to make straight and uniform chopping motions every time.
Santoku knives are for home use. San means three and toku means benefits, so santoku is three benefits in one knife. It’s so you can cook vegetables, fish, and meat with one knife.SAORI KAWANO, Founder and president of Korin, Inc.
Top 10 Best Santoku Knives to Buy in 2023
1. Mercer Culinary Genesis Forged Santoku Knife
While their knives are favored by professional cooks around the world, Mercer also believes in making quality cutlery accessible to the everyday cook. The Genesis Santoku knife is a less impressive version of the Millennia but has the top-tier craftsmanship that you can expect from this company.
Unlike the Millennia, this knife puts more emphasis on comfort rather than performance. It still has the hollow Granton edge blade, but they made the handle out of Santoprene coating for better gripping power. This makes it one of the best Santoku knives for beginners, as it’s less likely to let it slip out of your hand while cutting.
Aside from the excellent ergonomics, it has excellent edge retention and requires less sharpening to get a clean cut. The steel is yielding while avoiding the brittleness of low-quality Santoku knives, it’s also got enough flex to deal with tougher slices like chicken backbones.
This knife isn’t dishwasher-safe since the chemical agents and scrubbing action strip away the handle’s non-slip coating. With that said, it is NSF-certified to handle different foods without cross-contamination, so it’s the perfect tool for a busy kitchen.
- CrMo V15 stainless steel blade resists discoloration.
- The full tang blade design allows for better handling and durability.
- Limited lifetime Mercer warranty against defects and other product faults.
2. Victorinox Swiss Army Cutlery Fibrox Pro Santoku – Recommended by America’s Test Kitchen and Cook’s Illustrated
The manufacturers of the iconic Swiss Army Knives, Victorinox has plenty of experience with manufacturing high-quality cutlery. The Fibrox Pro Santoku knife combines the versatility you’d expect from the company with the unique demands of a specialized kitchen knife.
This model combines the design of a chef’s knife and cleaver into one model which allows you to cut, slice, dice, and chop most foodstuff with ease. The hollow ground Granton edges prevent food from sticking to the blade, while the flat profile makes it ideal for chopping.
What might turn off prospective buyers from this knife is that while it has superb edge retention, it may not be as sharp as other Santoku knives right off the box. This is to keep people from slicing themselves when they first use it – but it can be an issue for cooks that want to get the thinnest slice possible.
Apart from that, it’s an adequate tool that’s well-balanced and easy to grip. A great backup for those who already have a dedicated Santoku knife. For cleaning, it’s best to do it by hand as this knife isn’t dishwasher safe.
- High-carbon blade resists rusting and staining even with regular use
- Fibrox-coated handle reinforces grip when wet or submerged
- Victorinox lifetime guarantee against defects and flaws in workmanship
3. Wusthof 4183 Wusthof Classic Hollow Edge Santoku Knife
Wusthof knives are famous for delivering unparalleled cutting power without sacrificing weight or overall construction. The 4183 Classic Santoku Knife is a luxury product; it’s a solid, long-lasting, and sharp knife that will last you years.
With its seamless construction, this knife looks and feels like they’ve molded it from a single material. The handle transitions smoothly into the blade with a full bolster providing extra security and balance, while the buffed and polished knife itself has a finish that can glide through food with one slice.
The thin blade measures only 10 degrees on its entire edge, with a gentle curve at the very end for easier cuts. Lightweight even compared to other Wusthof knives, the shaped handle allows you more room to brace your hand against when cutting.
The high price tag may seem a little intimidating to a lot of cooks, but if you want to take your kitchen preparation to a whole new level, it’s worth the purchase. It requires almost zero effort to maintain and is easy to work with – it’s easily one of the best Santoku knives you can use for a high-end kitchen.
- High carbon stainless steel blade with Precision Edge Technology (PEtec) for better edge retention.
- Full-tang blade is triple-riveted for additional knife control.
- Polyoxymethylene (POM) handle replicates the feel of wooden handles.
4. Zelite Infinity Santoku Knife
A high-end knife manufacturer, Zelite Santoku knives have some of the best edge retention vs corrosion resistance ratios on the market. Their Infinity Santoku knives blend the best parts of Japanese materials with German engineering, resulting in a premium santoku knife that’ll be the pride of any kitchen.
Using VG10 steel as a cutting core, the blade is further reinforced with layers of SUS410 steel for a combined Rockwell hardness of 56. This gives it the ideal yielding edge needed to make thin slices and while still being stain-proof and rust-free even after heavy and regular use.
What’s great about this model is that the knife handle has a gentle swell which cups your hand when cutting. It concentrates the weight away from the blade, so you don’t have to exert a lot of effort to lift and slice. Ergonomically suited for lengthy periods of use in the kitchen, it’s the best Santoku knife in its price range.
- 7” inch ThyssenKrupp high-carbon stainless steel is non stick for cleaner cuts.
- The tapered bolster provides you more room to maneuver when using the knife.
- Zelite Infinity free lifetime warranty with each knife (if bought from the manufacturer).
5. Wusthof Classic IKON 7-Inch Santoku Knife
A proud manufacturer from the world’s “City of Knives”, Wusthof has 700 years of knife-making know-how crafted into all their products. A marvel of modern blacksmithing, the Classic IKON Santoku knife is one of the lightest Santoku knives you can ever use.
It’s crafted in a solid piece, with the edges cut via PEtec (Precision Edge Technology) for extra sharpness while remaining durable. The sharp edge is consistent throughout the blade, which gives you a clean and thin slice each time. Hollows in the knife reduce overall weight and help push the food on the board when cutting.
Compared to a Santoku knife like the Victorinox, this model has a full hollow ground edge that makes it thinner and lighter. You’ll get better cuts since the blade profile is small and you’ll have an easier time using the tip to scoop out the meat.
With a half-bolster design for better sharpening and a heel bolster to counterbalance weight, this product feels like an extension of your own hand in the kitchen. Many users have praised its well-balanced heft, which lessens the strain on your hands when slicing for a long time.
- 7” inch high-carbon stainless steel blade is slimmer than the average chef knife for thinner cuts.
- Full-tang construction is triple-riveted to the handle for better knife control.
- Traditional rotary engraving with each purchase makes it ideal for gifts.
6. MOSFiATA 7” inch Santoku Knife
A relative newcomer to the world of cutlery, MOSFiATA has made waves with its mass production of quality products that always have user convenience in mind. The MOSFiATA Santoku knife works as a splendid gift for an amateur cook or a new and reliable tool for your kitchen.
The blade material is similar to the metal used in many chef’s knives, which helps give this model higher resistance against corrosion and staining. This is handy for food preparation that requires a lot of wet work, such as slicing chicken or fish into thin strips.
This knife also comes with a high-quality portable knife sharpener and finger guard. The former can bring back the edge to its original sharpness with minor effort, as the relative softness of the blade doesn’t require much to hone. The latter is made of reinforced steel that won’t give even when scratched.
What we like about this product is the micarta handle. A thermoset blend of linen, paper, and fiberglass, it offers increased grip when it’s wet – perfect for kitchens that may deal with a lot of seafood. It also minimizes wrist tension which can improve knife handling, allowing you to use it for longer periods without straining yourself.
- 7” inch high-carbon German steel is hand-polished and sharpened for extra durability.
- Full-tang design is blade heavy for more precision when cutting.
- 16-degree tapered edge provides more surface area for bigger slices.
7. TUO 7” Inch Santoku Knife
TUO Cutlery has brought affordable and high-quality Japanese knives to an international audience, combining expert craftsmanship with modern innovations.
The steel edge is machine-worked to a thin taper that can cut right out of the box. The full-tang blade is further reinforced by a handsome Pakkawood handle, which is a high-density material that avoids cracking or discoloration. For those that want a traditional Santoku knife or dislike the feel of a plastic grip, this model provides a great alternative.
One thing to note about using this knife is that the combination of the wooden handle plus the softness of the steel (around 56 on the Rockwell hardness scale) makes it more prone to breaking if misused. Compared to the tapered bolsters you can find on the Zelite Infinity, you need to be extra careful not to use this on food like boneless beef.
Tips: Always use flexible boning knife for all kinds of deboning tasks.
For cooks looking to get the best santoku knife that can fit in with their traditional kitchen tools, this product is the ideal pick.
- 7” inch CrMo V15 stainless steel resists rust, staining, and other corrosion.
- Curved-handle design provides additional support and reduces the load on the hand.
- TUO Lifetime warranty against defects and other faults.
8. Cutluxe Santoku Knife
Cutluxe is another rising star in the world of cookware, with designs that focus on the tried-and-tested aspects that make for excellent kitchen knives. Their Santoku knife is a distinct and classic throwback to the very first Santoku knives but has the versatility and durability to function as a chef’s knife.
The full-tang design ensures that it won’t break apart under intense use. That inherent durability is further reinforced with triple-engraved rivets that give the handle a nice heft. Since it uses tapered bolsters, it’s perfect for chefs who prefer a pinch-grip on their knives while doing food prep. This construction also provides the best amount of protection against cuts while keeping the blade level.
Like the TUO Santoku knife, this model has a Pakkawood handle for a more stable grip. Additionally, it’s laminated and polished for extra resistance against cross-contamination, with a steel end cap to further improve handling.
If you’re looking for a simple, no-frills Santoku knife that can get the job done while being easy to maintain, this is the knife for you. It’s at its best when used on fruits, vegetables, and other soft materials, as the hollow ground design prevents food from sticking to it.
Read Also: Best Manual Vegetable Chopper to Buy
- High-carbon German stainless steel is hand-sharpened to 14-16 degrees per side.
- Tall blade height provides enough knuckle clearance for rapid chopping.
- Cutluxe lifetime warranty against defects and other issues with craftsmanship.
9. Mercer Culinary M22707 Millennia 7-Inch Santoku Knife
The most trusted name in North America’s culinary institutes, Mercer cutlery is highly prized for its excellent quality and unique designs. The Mercer Millennia 7-Inch Santoku Knife is a common sight in any state-of-the-art cooking classroom, due to its solid construction and ease of handling.
With a Japanese steel edge, this product brings the best part of using a santoku knife to your cutting board: unmatched sharpness. Suitable for quick and paper-thin cuts, each slice of food falls away from the blade thanks to the hollow edges in the knife.
It’s crafted in one solid piece so there’s no danger that it’ll snap at the handle. The grip is sheathed in a Santoperene/polypropylene blend for maximum durability and comfort and has a textured finger guard for extra slip resistance
What we like about this knife is the edge continues to be razor-sharp after months of use. Even if it requires a little maintenance, some light work with a very fine whetstone is more than enough to bring it back to peak sharpness
- 7” inch high-carbon stainless steel blade is stain-free and corrosion-resistant.
- NSF-certified for safe and sanitary food handling.
- Lifetime warranty provided by Mercer for each knife.
10. Dalstrong Santoku Knife, Shogun Series
Mixing traditional sword-smithing methods with the demands of the modern kitchen, Dalstrong knives are known for their exceptional durability. The Shogun Series Santoku knife is a heavy-duty and resilient blade, capable of slicing and cutting through harder materials that other Santoku knives can’t handle.
The vacuum-sealed blade is precision-forged from a single, full-tang high-carbon steel. With 66 alternating layers of Damascus cladding, it’s extremely resistant to staining, rusting, and other defects that metal falls prey to.
With a mirror-smooth 8-10 degree cutting edge, this Santoku knife can give you whisper-thin cuts on any food. It’s a utility knife designed to take on all slicing that you need to do in the kitchen, with a military-grade fiberglass handle.
Unlike the Zelite Infinity, this model has a Rockwell hardness of 62+, putting it in league with some of the sturdiest knives out there. You can use it on beef shoulder cuts, enormous fish, and even firm cheeses without worrying that it’ll break. If you’re looking for something that can slice through food while keeping a sharp edge, this is the one you should go for.
- AUS-10V Japanese steel blade is nitrogen-cooled for enhanced hardness.
- G-10 handle is heat, cold, and moisture-resistant.
- Dalstrong Lifetime warranty against defective knives.
Why Do We Recommend These Knives?
Before recommending a knife, we make sure that they comply with different standards. Since Santoku is a three-virtues knife, we wanted to put it to the test to confirm whether or not the knife stands true to its reputation. How good is it for cutting different vegetables? Can it slice through meat? And how does it perform when it comes to more slimy food like fish?
These are the results.
Can it Chop and Dice Vegetables?
When it comes to veggies, there’s no other test more telling than using the Santoku to cut tomatoes and carrots. One is slippery and soft, while the other is hard and dense.
While cutting tomatoes, the Santoku bit into the skin and slid through the flesh of the tomato without crushing it. The knife didn’t spread juice and didn’t smash the flesh either. The results were equally satisfying while cutting carrots, as the knife perfectly allows you to cut it into thin rounds, long sticks, or brunoise.
Can it Cut Meat?
For this test, the subject was a whole chicken, and the goal was to cut the meat into smaller pieces. While the tall blade of the Santoku is not ideal for butchering, the sharpness of the blade cuts through chicken skin without sliding. They also don’t have any issues slicing through the meat, especially when you’re trying to cut a path through the joints. You do need skills to work your way around the ligaments, but the Santoku knife passed the test satisfactorily.
Can it Slice Fish?
Another test of fire for the Santoku knife was whether or not it would cut fish. While using it for this purpose, some Santoku knives struggled to pierce through the skin close to the spine of the fish. The slimy texture of the fish could easily make the blade slide and put you in danger if you’re not careful. Luckily, the Santoku knives got through the skin and separated the bone from the flesh eventually.
The paper test is a perfect method to see whether the Santoku arrived sharpened and if it can hold its edge. So, this test involved running the Santoku through parchment paper before and after use. This way, we confirmed that the blades arrived sharp and could slice the paper cleanly and without tearing it.
Santoku Knife vs. Chef’s Knives
The main difference between chef’s knives and Santoku knives is the blade. A chef knife is sturdier, with a thicker spine and a sharper point, whereas the Santoku has a more rounded spine and sheepsfoot blade with a dull tip. As a result, the chef’s knife is better for piercing through tough food like bones or lobsters with shells. On the other hand, a Santoku is thinner and more suitable for cutting through food that requires finer cuts and less force, like boneless meat, vegetables, fruits, and fish.
Chef’s knives are heavier, helping you go through tougher food with ease in a rocking motion. Santoku knives are lighter and less likely to produce fatigue as its primary cutting style is an up-and-forward motion. However, Santokus are less sturdy and not ideal for a heavy workload.
Another difference is the blade length, with the Santoku blade measuring 7 inches or shorter, whereas the standard chef’s knife blade is 8 inches and up. Therefore, the Santoku is better for smaller workspaces like home kitchens, while a chef’s knife adapts better to spacious areas like restaurants.
If you work with tough food like lobster, melons, or bones in high volumes, the chef’s knife is the better option. On the other hand, choose a Santoku knife if you’re a home cook working with fewer amounts of pre-sliced or boneless food, which doesn’t require a sturdy knife.
A lot of chef’s knives feel too long for me, but the santoku was perfect; it felt like something that I could wield with a lot of control. I think kitchen tools need to be practical, but if they’re beautiful too, they’re easier to love and take care of. It just felt great in my hand and was beautiful.Irene Li, Chef and Co-owner, Mei Mei Restaurant
How Do You Choose the Right Santoku Knife?
“You want the knife to feel comfortable, almost like an extension of your arm,” says Executive Chef Kyle St. John about how to choose a Santoku knife. He’s one hundred percent correct.
In this section, we will answer the following questions to help you make up your mind about whether or not to get a Santoku knife.
- What are the features of a good Santoku knife?
- What are the typical Santoku knife sizes, and why do they matter?
- What’s the usual weight of a Santoku blade?
- What is the knife handle made of, and how comfortable is it?
- Is the knife responsive?
- How sharp is the blade?
- Can the knife actually chop, slice, dice, and mince?
1. Intended Uses – Is the Santoku Right for You?
The Santoku knife is an excellent kitchen utensil to cut meat, slice items like cheese or fruits, and chop vegetables such as onions, potatoes, radicchio, and more. This knife is also perfect for mincing herbs, scooping food, and turning seafood into fine slices for easier consumption.
However, this knife style is not good at chopping large meat bones or slicing bread due to the thin blade and lack of a serrated edge. This knife style works better with a forward chopping motion instead of a rocking motion, requiring fewer skills to use it efficiently.
Consider the Santoku knife an all-purpose utensil for adventurous home cooks.
2. Length – How long should a Santoku knife be?
Since most of the food prepared at home doesn’t exceed the 7 inches threshold, a Santoku knife with a 7-inch (18cm) blade and a 5-inch (12.7cm) handle is the better option. The overall length should be around 12 inches (30.48cm) to give you enough leverage and use the entire blade’s length in a forward-cutting motion. If some of the food is larger than the blade, you can cut them into smaller sizes to make them more manageable.
Why not a bigger knife?
Bigger knives are usually heavier, tiring your hands faster. They’re an asset if you cook at a restaurant where the weight helps you chop through bones and harder stuff, but not at home where you usually deal with boneless meat and softer food. This is one of the reasons why the Santoku is more of a home-cook knife and not a good choice for restaurant use. Using a bigger knife would also require a larger workspace to make a full cutting motion, and the blade is trickier to control overall.
The Santoku knife has suffered multiple handle design changes to satisfy Western cooks. You can categorize them as Japanese handles and Western-style handles.
Traditional Japanese handles have an octagonal or oval shape, and they mostly feature wood as the main material. Manufacturers glue the blade to the handle, meaning they’re not as durable or resistant as Western-style handles. If you appreciate aesthetics over functionality, then this handle style is the one for you.
Western-style handles are sturdier and can resist impacts much better than Japanese handles. This handle is ideal for Santoku knives, as it allows you to push the knife forward and hit the cutting board in a complete cutting motion.
Japanese wooden handles look great, but they require constant maintenance to prevent bacteria growth. If you don’t have the time, go for plastic, rubber, or a composite handle. Some Santokus even have stainless steel handles, which look fantastic but are likely to feel slippery if you cut slimy food like fish. On the other hand, rubber handles are better if your hands get sweaty often.
Pick the handle material that gives you a solid and firm grip over it.
4. Gripping Style
The balance point of the Santoku knife indicates that your best approach is to hold it in a pinch grip style. This way, the Santoku can pivot in your grip, and you can let the weight of the blade do the work for you. With this technique, you can pick the knife up and use different cutting motions, such as pulling backward or cutting forward. The pinch grip style works for almost anything, whether you’re cutting mushrooms, radicchio, cucumbers, and more.
People often use the fingertip gripping style on the Santoku. However, this technique is only suitable for prepping fish like sushi, where slicing motions are necessary.
5. Knife Steel
High-carbon steel blades offer extra strength, improving the resistance of traditionally thin Santoku blades. This type of steel can also endure impacts and regular use, allowing you to use it for chopping food over wood, metal, or natural stone surfaces without risks of breaking. If you want quality and enjoy taking good care of knives, this steel is for you. Traditionally santoku is made of Japanese high-carbon steel.
As prices go, Santokus with carbon steel blades are a tad less expensive than stainless steel. The material is also stronger than stainless steel and easier to sharpen. Plus, this material can hold an edge longer.
Stainless steel blades are another solid option, as they’re more resistant to corrosion and rust due to the high chromium content. Wash them after use, and you can pretty much forget about them afterward. We recommend stainless steel blades if you like to cook but don’t have the time for extensive maintenance.
Stainless steel is the most expensive option, but it’s a lifelong investment. You can also sharpen it using common tools such as whetstones or sandpaper sheets, two items easy to use for pros and beginners alike.
Ceramic blades are sharp and don’t bend or flex, but they come across as brittle. If you still want one, we recommend choosing a plastic or wooden cutting board to make it easier on the blade.
Ceramic knives are the cheapest, and yet they’re such a hassle to sharpen. It’s nearly impossible for home cooks because it requires items like diamond-dust coated sharpening wheels. Definitely not your everyday carry sharpening tool.
6. Granton Edge or Straight Edge?
Traditionally, Santoku knives have Granton Edges with scallops cut into the blade to prevent food from sticking to them. This feature is most useful when you slice food that the thin blade can’t separate with ease, such as a whole ham, or while turning ribeye into steaks. It also makes the Santoku knife better at slicing and carving. Besides helping you slice food faster, Granton edge also makes cleaning the Santokus much easier.
Santoku knives without Grantons or scallops are also available and are cheaper, but they may hinder your ability to cut food efficiently. While dealing with meat or onions, the lack of air pockets offered by the scallops causes those ingredients to stick to the blade. Therefore, you’ll have to pause after every slice to remove the sliced portion with your own hands from the blade.
Santoku knives with scallops are more expensive, but they allow you to slice, chop, and cut ingredients in a continuous cutting motion.
Traditional Japanese Santoku knives usually have a partial tang, whereas Western-style Santoku knives have a full tang. Is there any difference? And which one is better?
Partial Tang. This is the common tang style found in most traditional Japanese Santoku, and it’s also weaker in comparison. The handles have the blades glued to the scales partially, so they’re likely to fall apart under enough pressure. It may look good, but it’s not a long-term investment worth your money.
Full Tang. A Santoku with a full tang provides more balance and control to maneuver the blade’s cutting edge with more precision. We strongly recommend choosing a Santoku with a full-tang blade and a triple-riveted design. It’s expensive, but you’ll get to apply as much pressure as needed to chop down food without concerns.
8. Correct Balance Point
The Santoku knife must have a balance point right at the middle to guarantee a swift forward chopping motion. You don’t want it to be front or back heavy, as it would make it harder for you to balance the knife. Overall, the balance point should be on the blade, slightly past the bolster to give you a firm pinch grip.
9. Santoku Profile
Traditional Santoku and western-style Santoku have slightly different profiles.
The traditional Santoku profile has a slight curve at the front that is almost flat. It won’t allow you to make a proper rocking motion, but it doesn’t have to. This profile adapts better to Japanese cuisine, where chopping and slicing are more important.
The Western-style Santoku profile has a gentle front curve, allowing you to perform a rocking motion with more fluidity. While the heel is mostly flat, it does have a rounded curve upward to prevent hard stops while rocking. If you prefer cutting your food in a rocking motion, this type of profile is the better choice.
10. Spine Distal Taper
Santoku knives should have a spine distal taper for many reasons. Besides making the knife lighter, this feature makes it more comfortable to use while holding the blade in a pinch grip. It also guarantees you get more surface to push down the knife using your dominant hand. Overall, spine distal taper means a sharper performance at the top and a more durable heel to deal with tougher food.
11. Care/Maintenance Required
The maintenance required by the Santoku knife depends on its materials. If you want to prepare food and pretty much forget about the knife, stainless steel is the most suitable option. You can cut pretty much anything, from fish to herbs, and it only takes a quick rinse to clean it off. This same concept applies to ceramic blades, which are just as easy to clean due to their non-porous, stain, proof, and resistant design.
Carbon steel blades can hold a sharp cutting edge, but don’t get one if you don’t have the time to care for it. This material is prone to issues like corrosion, requiring special care. It’s not the type of blade you want if you use the knife and then throw it in the sink.
Get a Santoku with scalloped sides to reduce food sticking to the blades to a minimum. It’ll make your life much easier while cleaning the knives. Some brands say their Santokus are dishwasher-safe, but you should wash them by hand to prevent scratches and dents.
12. Single Bevel Vs Double Bevel
Traditional Santoku knives produced in Japan have a single bevel with steep angles to create ultra-sharp blades. It’s possible to sharpen them at home using a whetstone, but there’s a learning curve. This is definitely something to consider if you don’t have the time to sharpen the knives yourself.
Western-style Santoku knives have a double bevel, meaning that the angle on both sides is the same. As a result, sharpening these knives is easier. Even better, a company like Shun offers a free sharpening service for life if you buy their products. You can use this benefit and avoid dealing with dull blades ever again.
The average price range of a Santoku knife is between $38 and $200. Victorinox offers the most affordable choice, which is not luxurious but comes in handy for occasional cooks. On the higher end, you have the MISONO UX10, an outstandingly agile, light, and quality knife with an ultra-thin blade. Consider buying more expensive knives only if you’re taking your time in the kitchen more seriously. Otherwise, go for a cheaper knife.
14. Top Brand
Global is arguably the top brand when it comes to Santoku knives. This manufacturer offers lightweight knives capable of providing sharp and well-balanced performance at reasonable prices. Other brands worth considering are Mercer Culinary and WÜSTHOF.
Based on our reviews, the Mercer Millennia is the best Santoku knife on the market. But if you’re more experienced in the kitchen or have special demands when cooking, then any of the other knives are all excellent picks. A high-quality knife can make all the difference in the world with your food prep!