The Santoku knife is a popular kitchen knife that you will see in many restaurants and food stalls. It is an excellent tool that you can use to do many things in the kitchen, such as dicing, slicing, and mincing. Even a homeowner like yourself should have the best Santoku knife. If you add this knife to your kitchen, you will never regret it.
Despite the fact that the Santoku knife’s quirky name is Japanese in origin, it is fast becoming a favorite kitchen tool of Western gourmets. This is because its wide-blade construction provides more flexibility.
The edge of the blade is extremely thin and sharp, which means it can cut slim, thin strips easily. It is, therefore, a perfect choice for cutting sushi, fish, and vegetable cuisines. In addition, the blade has two variants: the Granton and the smooth edge.
Fortunately, you don't need to become an expert to get a good Santoku knife, as the market today offers a lot of these knives. But, of course, we all know that only a few of them are worth your money. Do you want to know which brand of Santoku knife really makes the cut? If so, then keep on reading this article!
These are the five Santoku knives that really impressed us. Among the dozens of units that we tested, only these were able to satisfy the gourmet inside us. Of course, we will tell you the reasons why. So just sit back and relax! We've got it covered!
Best Santoku Knife: Full Review
Santoku Knife Buying Guide
The Santoku knife is a unique tool in its own right. Because it is of Japanese origin, you might expect it to have intricate details and capacities. The English translation of "Santoku" is "three virtues". Of course, the reason for that is obvious. This knife can do three things in the kitchen: dicing, chopping, and slicing.
Although it is true that a Santoku knife is similar to a chef's knife, there are still a number of differences that separate the two.
- Specifically, a chef's knife is ideal for general applications.
- On the other hand, a Santoku knife is perfect for detailed work and fine tasks, such as cutting thin slices.
Using a Santoku knife requires a little familiarity and practice. It’s worth it, however, because you can only create those thin slices if you learn the techniques.
Thickness of the Blade
Because the Santoku knife's primary task is to create lean cuts, it is a given that the blade should be slim and sharp as well. In addition, it should have an acute angle so that it can penetrate through any layers and surfaces it cuts.
You also have to remember that you have to cut in an "up-and-down" manner when using it because the knife doesn't have any serrations to do horizontal cuts.
The strength of the blade is necessary for any knives. But for Santoku knives, the strength of the material used in the blade is its lifeline. Some types of knives (e.g. a bread knife) have a sturdy but flexible construction. That's a big no for a Santoku knife, however, as it must be stable and fixed at all times.
Therefore, we highly recommend that you get a Santoku knife with a high-carbon stainless steel blade as this type of material can provide extra durability and strength. If you want a stainless steel model, then make sure that it has been fully forged. Unlike conventional method of stamping, forging makes the stainless steel strong and robust.
Some of the Santoku knives out there use ceramic blades. Although these blades are sharp and don't bend, they are too brittle for the tasks meant for a Santoku knife.
If you insist on using a ceramic blade, then you should complement it with a good cutting board with a wood or plastic construction. They are easier to work with compared to marble and glass boards.
Length of the Blade
Do not forget that the length of the blade is essential for Santoku knives. This particular feature is important for various reasons.
- First of all, you need the blade to be longer than the food that you are cutting. Otherwise, you won't be able to create those thin slices that you want.
- Secondly, a lengthy blade allows you to slice seamlessly.
You have a better chance of cutting thin cuts if you slice in a single motion. If the blade is too short, then you are prone to doing repetitive cuts and the meat or the vegetable that you are cutting will have jagged surfaces, as a result.
If you are familiar with Santoku knives, you may have noticed that its edge have dimples or hollowed parts, which we call the Granton Edge. The concave shapes on the edge provide the knife with non-stick properties. As a result, the knife won't stop due to food sticking to it.
Is this feature really important? Yes, it is! Most of the time, you will use your Santoku knife on sticky, juicy food (such as sashimi, peppers, and chives). So you need this intricate detail to ensure that you can easily deal with these ingredients.
Overall, a Santoku knife will always have a place in your kitchen, even if you have a "complete" set already. This one knife alone will triple the versatility of your food preparation by offering you the precision and sharpness that you won’t find in other types of knives.
My Best Pick
We, therefore, deem that the Shogun Series of DALSTRONG is the best Santoku knife out of all the products we've featured. From its intricate design down to its sophisticated construction, this knife will offer you a premium and long-lasting performance!
Although it comes at a price, it still a cost-efficient choice, as it requires less maintenance, less sharpening and it is pretty immune to cracks or any other kind of damage.
However, we suggest that you try each of the knives that we listed here, as you will never know which one satisfies your preferences if you just stick with the one option. So try each of them out and see which one suits your preferences!
Did you learn from this article? Which of these Santoku knives do you like the most? Tell us your answers in the comment section below!