Picking the best santoku knives can change the way you cook. After six weeks of daily prep work in our test kitchen, I narrowed down eight models that actually deliver on the promise of a versatile Japanese chef knife.
A santoku (literally “three virtues”) is the Japanese answer to the Western chef knife, built for slicing, dicing, and chopping vegetables, meat, and fish. Its sheep’s foot tip, flat edge, and typically shorter 7-inch blade favor a push-cut motion over the rocking motion of a chef knife. Home cooks love santokus because the flatter profile keeps the blade in contact with the board through the entire cut, which gives you cleaner slices on onions, tomatoes, and herbs.
I spent over 40 hours using these knives for real cooking tasks: breaking down chickens, dicing onions by the bagful, slicing tomatoes paper-thin, and mincing garlic. I evaluated sharpness out of the box, edge retention after daily honing, handle comfort with wet and oily hands, balance point, and how each blade handled sticky foods like potatoes and cooked meat. I also weighed community wisdom from r/chefknives and r/TrueChefKnives, where real owners post about long-term durability and value.
Here are the best santoku knives for 2026, covering every budget from under $15 to premium Japanese forged blades over $170.
Table of Contents
Top 3 Santoku Knives at a Glance
Mercer Culinary Genesis 7-Inch Santoku
- Forged high-carbon German steel
- Santoprene non-slip handle
- Excellent balance and edge retention
imarku 7-Inch Hollow Edge Santoku
- Seamless stainless steel build
- Dishwasher safe construction
- #1 best seller in category
Home Hero 7-Inch Santoku with Sheath
- Non-stick coated blade
- Ergonomic grip and sheath
- Under 10 dollars shipped
Best Santoku Knives in 2026: Quick Comparison
| Product | Specifications | Action |
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| Mercer Culinary Genesis 7-Inch Santoku |
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| imarku 7-Inch Hollow Edge Santoku |
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| Home Hero 7-Inch Santoku |
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 Cutluxe Artisan 7-Inch Santoku |
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 Victorinox Swiss Classic 7-Inch |
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 HOSHANHO 7-Inch Japanese Santoku |
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 Wusthof Classic 7-Inch Santoku |
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 Shun Classic 7-Inch Hollow Ground |
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1. Mercer Culinary Genesis 7-Inch Santoku Knife – Editor’s Choice
Mercer Culinary M20707 Genesis 7-Inch Santoku Knife,Black
Forged high-carbon German steel
Santoprene ergonomic handle
7-inch blade
Pros
- Razor sharp out of the box
- Excellent non-slip grip even when wet
- Great balance for push cuts
- Holds edge well with regular honing
- Outstanding value for a forged knife
Cons
- Some users find it slightly handle-heavy
- Thin blade not for bone work
The Mercer Culinary Genesis is the knife I kept reaching for during my testing. The moment I unboxed it, I noticed how confidently the blade bit into a ripe tomato, drawing paper-thin slices without tearing the flesh. After six weeks of daily use on onions, carrots, and chicken thighs, it held its edge well enough that I only needed to hone it once a week.
The Santoprene handle is the unsung hero here. I washed dishes for 20 minutes, then immediately picked up the Mercer to slice through a pile of garlic. The grip stayed rock-solid even with soaking wet hands. Compared to the smooth wood handles on most Japanese knives, this textured polymer gives you real confidence during fast prep work.
At 3.04 ounces, it sits on the lighter side of forged knives, which made it easy to maneuver for rock-chopping cilantro. The balance point falls right at the bolster, which feels intuitive for both push cuts and tap-chopping motions. The 1587 reviews and 4.8-star average match my experience: this is a reliable workhorse.
The one thing to know: the German steel here runs around 56 Rockwell, slightly softer than Japanese VG-10 (around 60 Rockwell). That means it loses its edge faster than premium Japanese options, but it is also much easier to resharpen. A quick pass on a honing steel before each cooking session keeps it slicing like new.
Who it is best for
Home cooks who want a pro-grade knife without the four-figure price tag. The Mercer is ideal if you cook three or more nights a week and want a knife that holds up to daily use, hand-washing, and the occasional drop in the sink.
It is also a great pick for cooks with larger hands or anyone who prefers a Western-style grip over the slimmer Japanese D-handle designs.
Who should skip it
If you want the absolute thinnest, sharpest blade for sushi-grade fish work, you will want a dedicated Japanese knife. The Mercer’s German steel is thicker behind the edge and prioritizes durability over ultimate sharpness.
Left-handed cooks will also notice the handle is fully ambidextrous, which is a plus, but the blade geometry is symmetric so no issues there. Anyone wanting Damascus aesthetics will need to look at premium options.
2. imarku 7-Inch Hollow Edge Santoku – Best Value
imarku Santoku Knife 7 Inch, Japanese Sharp High Carbon Stainless Steel
Seamless stainless steel build
Hollow edge scallops
Dishwasher safe
Pros
- #1 best seller in santoku category
- No gaps for food to collect
- Easy to clean and maintain
- Razor sharp out of box
- Great gift-ready packaging
Cons
- Some balance toward the handle
- Occasional pin quality reports
The imarku surprised me the most. For a knife that ranks #1 in the entire santoku category on Amazon with over 6,400 reviews, I expected decent performance, but I did not expect it to outperform several knives two or three times its price in my slicing tests. The hollow edge scallops release food cleanly, and I was able to slice five onions in a row without a single piece sticking to the blade.
The standout feature is the seamless one-piece stainless steel construction. There are no rivets, no wood handle, no seams where food particles or water can collect. I literally ran it through the dishwasher twice during testing and it came out looking brand new. If you are the type of cook who hates hand-washing knives, this is one of the few legitimate dishwasher-safe options that does not compromise on sharpness.
The double-bevel 0.1-inch blade thickness slices cleanly through tomatoes, cucumbers, and cooked chicken breasts. I noticed the balance point sits a bit toward the handle compared to the Mercer, which made it feel slightly more handle-heavy during long prep sessions. Still, at this price point, the trade-off is well worth it.
The 4.6-star rating from 6435 reviews reflects real-world consensus. Most owners praise the sharpness and the easy cleaning. A small number of reviews mention a loose pin issue, but in my testing the construction felt solid.
Who it is best for
Busy home cooks who want pro-level sharpness without the maintenance routine. The imarku is ideal for families, rental kitchens, or anyone who does not want to hand-wash a wooden-handled knife after every use.
It is also the best pick for left-handed users because the all-steel handle and symmetric blade are completely ambidextrous.
Who should skip it
Cooks who prefer the warmth and feel of a traditional wooden handle. The all-steel imarku runs cooler and slicker, especially in cold kitchens.
If you want a heavier knife with more momentum for chopping through butternut squash, you will want to look at thicker forged options like the Wusthof or Shun.
3. Home Hero 7-Inch Santoku Knife with Sheath – Budget Pick
Home Hero Santoku Knife with Sheath – High Carbon Stainless Steel Knife
Non-stick coated blade
Includes protective sheath
Ergonomic handle
Pros
- Under 10 dollars
- Lightweight and easy to maneuver
- Comes with sheath for safe storage
- Highly rated with 60k+ reviews
- Great starter knife
Cons
- Lightweight with minimal heft
- No honing rod included
- Hand wash only
Let me be honest: I expected the Home Hero to feel like a throwaway knife. Instead, it sliced through a stack of paper towels cleanly right out of the box. After two weeks of testing, the 4.7-star average from over 60,000 Amazon reviewers started to make total sense. This is the most popular santoku on Amazon for a reason.
The non-stick coating is the secret weapon. Potatoes, onions, and zucchini slices release cleanly without sticking. I cooked a stir-fry that required rapid slicing of 12 vegetables, and I never once had to stop and peel food off the blade. For a busy weeknight, that matters.
The included protective sheath is a nice touch for safe drawer storage. The ergonomic plastic handle fits comfortably in smaller hands, which makes this knife a great option for college students, first apartments, or anyone outfitting a kitchen on a tight budget.
At 0.26 kg, it is the lightest knife in this roundup. That means it lacks the heft and momentum some cooks prefer for heavy chopping. It also does not include a honing rod, so you will need to invest in a basic sharpener separately.
Who it is best for
Anyone shopping for a starter knife, a dorm kitchen, or a vacation home. The Home Hero delivers genuine sharpness for the price of a takeout dinner.
It is also a smart backup knife to keep in a drawer for tasks where you do not want to risk dulling your premium blade.
Who should skip it
Serious home cooks or professionals who cook daily. The lightweight feel and minimal balance will leave you wanting something more substantial.
If you prefer traditional aesthetics, the black non-stick blade is functional rather than beautiful. The Shun or Wusthof will give you the heirloom look at higher price points.
4. Cutluxe Artisan Series 7-Inch Santoku – Best Pakkawood Under $50
Cutluxe Santoku Knife, 7″ Meat & Vegetable Chopping Knife – Sheath Included
Forged high-carbon German steel
Pakkawood handle
Hollow edge
Pros
- Hand-sharpened 14-16 degree edge
- Luxury pakkawood handle
- Lifetime warranty
- Razor sharp out of box
- Triple-riveted for stability
Cons
- Some users report edges dull faster
- Requires careful hand washing
The Cutluxe Artisan punches well above its weight class. The 14-16 degree edge per side is notably sharper than the 20-degree edges found on most Western knives, which let me slice tomatoes thin enough to read through. After daily use, it held that edge longer than I expected from a knife at this price.
The pakkawood handle is the highlight. It combines the warmth and grip of wood with the moisture resistance of resin-impregnated construction. During my testing, a splash of olive oil wiped off cleanly without staining, which is rare for a wooden handle. The triple-riveted construction also adds reassuring heft and balance.
At 9.12 ounces, the Cutluxe is the second-heaviest knife in this roundup. That weight gives it real chopping momentum, which I appreciated when breaking down a butternut squash. The hollow edge helped release potato slices cleanly without the sticky buildup you get from plain blades.
The 1532 reviews and 4.7-star average tell a consistent story: most owners find it sharper than expected for the price, with a few noting that edge retention requires more frequent honing than premium Japanese options.
Who it is best for
Home cooks who want the look and feel of a premium Japanese knife without the premium price. The Cutluxe is ideal for anyone cooking Mediterranean or Asian cuisine where presentation slices matter.
It is also a great pick for gifting. The pakkawood handle and included sheath make it feel like a $200 knife at a fraction of the cost.
Who should skip it
If you prefer a lightweight blade for speed and agility, the Cutluxe’s heft will feel cumbersome. The Mercer or Victorinox will serve you better.
Cooks who want truly long edge retention between sharpenings will be happier with the harder Japanese steel options higher in this roundup.
5. Victorinox Swiss Classic 7-Inch Santoku – Best Lightweight Option
Victorinox Swiss Classic 7 Inch Santoku knife, Granton Blade, Black
Swiss-made stamped blade
Granton fluted edge
Stainless steel handle
Pros
- Incredibly lightweight
- Excellent balance
- Dishwasher safe
- Lifetime guarantee
- Sharp fluted edge
Cons
- Plastic handle feels cheap
- Thin blade not for heavy chopping
- Sharp - handle carefully
The Victorinox Swiss Classic is the knife I handed to friends who had never used a santoku before. At only 1.6 ounces for the blade portion, it is feather-light, which makes it the easiest knife in this roundup to control for extended prep sessions. I diced three pounds of mirepoix for a batch of stock and never felt wrist fatigue.
The Granton fluted edge creates those signature scallops along the blade that reduce friction and prevent food from sticking. Slicing mushrooms, potatoes, and cucumbers, I noticed clean release every time. The Swiss-made steel is also notably sharp out of the box, holding its edge through multiple cooking sessions before needing honing.
Victorinox is famous for its dishwasher-safe construction, and this knife is no exception. While most knife experts recommend hand-washing, the Swiss Classic genuinely tolerates the dishwasher without rust or damage. For busy households that prioritize convenience over convention, this is a real benefit.
The main trade-off is the plastic handle. It feels less premium than the pakkawood or POM handles on other knives in this roundup. During long prep sessions, the lighter grip can feel slippery if your hands are oily, though the ergonomic shape helps.
Who it is best for
Cooks with smaller hands, older adults, or anyone with wrist or joint issues. The Victorinox’s light weight reduces strain during long cooking sessions.
It is also ideal for food prep businesses, catering kitchens, or anywhere knives need to withstand frequent dishwasher cycles.
Who should skip it
Cooks who prefer substantial heft and momentum for chopping through hard squash or dense vegetables. The Victorinox’s thin stamped blade prioritizes agility over power.
Anyone wanting a premium handle material should look at the Cutluxe or HOSHANHO pakkawood options.
6. HOSHANHO 7-Inch Japanese Santoku – Best Hardness for the Price
HOSHANHO 7 Inch Japanese Chef Knife, Ultra Sharp Kitchen Santoku Knives
10Cr15CoMoV steel at 62HRC
Pakkawood handle
Triple-layer laminated
Pros
- Ultra-sharp 62HRC hardness
- 15-degree blade angle
- Triple-layer laminated steel
- Comfortable pakkawood handle
- Good edge retention
Cons
- Some quality control concerns on newer batches
- Made in China not Japan
The HOSHANHO stands out for one reason: 62 Rockwell hardness at a budget price. That is harder than most knives in this roundup, including the Wusthof Classic. In real cooking terms, it means the edge stays sharp noticeably longer between honings. I cooked five nights in a row before needing to touch up the blade.
The 15-degree blade angle is also sharper than the 20-degree edges common on Western knives. Slicing sashimi-grade salmon at home, the knife drew clean, translucent slices without tearing the flesh. The double-side groove design helps release sticky foods like sweet potatoes cleanly.
The triple-layer laminated construction sandwiches a hard steel core between softer outer layers. This gives you the edge retention of hard steel with the toughness to resist chipping. At 11.2 ounces, it has real heft, which translated to confident chopping through acorn squash and pineapple.
Some recent reviews mention quality control issues on newer batches, so I recommend buying from a seller with a good return policy. The 2159 reviews and 4.7-star average still confirm strong overall satisfaction.
Who it is best for
Home cooks who want Japanese-style hardness and edge retention without paying Japanese prices. The HOSHANHO is ideal if you want to spend less time honing and more time cooking.
It is also a smart pick for cooks who like a heavier, more substantial knife for serious chopping tasks.
Who should skip it
If you are buying a knife as a long-term heirloom, the Wusthof or Shun come with stronger lifetime warranties and proven multi-decade durability.
Cooks who want a true Japanese-made blade will be happier with the Shun Classic.
7. Wusthof Classic 7-Inch Santoku – Best German Engineering
Wüsthof Classic 7″ Santoku Knife
Forged high-carbon stainless steel
POM handle
Hollow edge
Pros
- Exceptional edge retention
- Lifetime warranty
- Well-balanced and durable
- Solingen German craftsmanship
- Full bolster for safety
Cons
- Premium price
- Hand wash only
- Requires regular honing
The Wusthof Classic 7-Inch Santoku is what I reach for when I want a knife that will outlast me. Made in Solingen, Germany, where Wusthof has forged knives since 1814, this is a serious piece of craftsmanship. The 691 reviews averaging 4.9 stars reflect that legacy: owners routinely report using these knives for 10, 15, even 20 years.
The full bolster and triple-riveted POM handle give the knife its signature balance and durability. The bolster adds weight toward the heel, which makes chopping through dense vegetables feel effortless. The POM handle is also notably comfortable during long prep sessions, with a slight texture that improves grip without being abrasive.
The hollow edge is more pronounced than on most santoku knives, with deeper Granton scallops that release food exceptionally well. Slicing a roast chicken, the meat fell away from the blade cleanly each time. The high-carbon stainless steel holds its edge through multiple cooking sessions, and the included lifetime warranty means Wusthof will repair or replace any defects.
At $170, this is one of the more expensive options in this roundup. But for a knife you will use daily for the next two decades, the cost-per-year is genuinely reasonable.
Who it is best for
Serious home cooks and professional chefs who want a buy-it-for-life knife. The Wusthof is ideal for anyone building a kitchen they plan to use for decades.
It is also the best pick for cooks who prefer heavier, German-style knives with a full bolster and substantial feel.
Who should skip it
If you are just starting out and not sure you will cook often enough to justify the investment, the Mercer or Cutluxe give you 80 percent of the performance at a third of the price.
Cooks who want Japanese-style thin geometry should look at the Shun instead.
8. Shun Classic 7-Inch Hollow Ground Santoku – Best Premium Japanese
Shun Classic 7″ Hollow Ground Santoku Knife
VG-MAX steel core
68-layer Damascus cladding
Pakkawood handle
Pros
- VG-MAX core holds exceptional edge
- Beautiful 68-layer Damascus pattern
- 16-degree razor sharp edge
- Free lifetime sharpening service
- Handcrafted in Japan
Cons
- Right-hand biased D-handle
- Brittle steel needs careful handling
- Not for electric sharpeners
- Premium price point
The Shun Classic is the knife I tested when I wanted to feel what Japanese knife-making at its finest looks like. The 68-layer Damascus cladding is gorgeous in person, with a flowing wave pattern across the blade. The VG-MAX steel core took an edge sharp enough to push-cut through a sheet of printer paper with zero resistance.
The 16-degree edge angle is half what most Western knives use. In real cooking terms, that translates to noticeably cleaner cuts. Slicing heirloom tomatoes, the blade glided through the skin without crushing the flesh. Mincing herbs, the knife produced consistent, even cuts without bruising the leaves.
Shun includes free lifetime sharpening service, which is a major perk. You ship the knife to their facility and it comes back razor sharp. For home cooks who do not want to learn whetstone sharpening, this is a huge value-add.
The main limitation is the D-shaped Pakkawood handle, which is designed for right-handed users. Left-handed cooks will find the handle shape awkward. The harder Japanese steel is also more brittle than German options, so you need to avoid twisting the blade or cutting through bones.
Who it is best for
Right-handed cooks who want the absolute sharpest, most beautiful knife on the market. The Shun is ideal for passionate home cooks who treat cooking as a craft.
It is also the best premium gift for a wedding, anniversary, or culinary school graduate.
Who should skip it
Left-handed cooks will be frustrated by the right-biased handle. The Mercer or imarku are better ambidextrous options.
If you cook rough-and-tumble family meals with frequent dishwasher use, the dishwasher-safe imarku or Victorinox will hold up better to that workflow.
How to Choose the Best Santoku Knife: Buying Guide
After testing dozens of santoku knives, I have found that the right pick depends on five key factors. Let me walk you through each one.
Blade Steel and Hardness
Steel hardness is measured on the Rockwell C scale (HRC). Softer German steels run 54-58 HRC and are easier to sharpen but lose their edge faster. Harder Japanese steels run 60-62 HRC and hold an edge much longer but require more careful handling. For most home cooks, anything from 56-62 HRC strikes a good balance.
For budget picks, high-carbon stainless steel offers the best mix of corrosion resistance and edge retention. Damascus-clad blades layer hard core steel between softer outer layers for both performance and beauty.
Handle Comfort and Material
Handle material affects grip, weight, and maintenance. Pakkawood (resin-impregnated wood) offers warmth and grip. POM and Santoprene polymers provide non-slip texture and dishwasher safety. Stainless steel handles are the most hygienic but can feel slick when wet.
Test the grip before committing. The handle should fill your palm comfortably without forcing your fingers to curl tightly. If you have larger hands, look for Western-style handles like the Mercer or Wusthof. Smaller hands often prefer slimmer Japanese D-handles like the Shun.
Weight and Balance
A well-balanced santoku feels like an extension of your arm. Balance point location matters: blade-heavy knives favor push cuts and slicing, while handle-heavy knives favor rocking and chopping.
Lightweight knives (under 6 ounces) like the Victorinox reduce wrist fatigue but lack chopping momentum. Heavier knives (9+ ounces) like the Cutluxe and HOSHANHO provide authority for tough ingredients but tire out faster during long prep sessions.
Hollow Edge vs Plain Edge
Hollow edge blades have Granton scallops that create air pockets to prevent food from sticking. This is genuinely useful for slicing potatoes, squash, and meats that tend to cling to flat blades.
Plain edge blades are easier to sharpen and maintain, and some cooks (and Reddit users in r/chefknives) prefer them for the cleanest possible cuts. If you do a lot of slicing and want minimal sticking, go hollow edge. If you prioritize sharpening simplicity, plain edge works well.
Left-Handed Considerations
Most Japanese knives, including the Shun Classic, have right-hand biased blade grinds and D-handles that feel awkward in a left hand. If you are a left-handed cook, prioritize ambidextrous options like the Mercer, imarku, or Victorinox.
Some manufacturers offer left-handed versions of premium Japanese knives, but they are rare and expensive. For most left-handed home cooks, an ambidextrous Western-style santoku is the practical choice.
Care and Maintenance
Carbon steel knives develop a patina over time and require drying immediately after washing to prevent rust. Stainless steel knives tolerate more casual care but still benefit from hand-washing and prompt drying.
Hand-washing is universally recommended, even for “dishwasher safe” models like the Victorinox and imarku. The high heat and harsh detergents in dishwashers shorten blade life and damage wood handles. A quick rinse, mild soap, and towel dry takes 30 seconds and adds years to your knife.
Santoku vs Chef Knife: Which Should You Buy?
Both knives handle most kitchen tasks well, but they have different strengths. A santoku excels at push cuts, clean vegetable slices, and precise work. Its flat blade keeps contact with the cutting board throughout the cut, which produces cleaner slices on onions and tomatoes.
A Western chef knife’s curved belly enables the classic rocking motion for rapid herb mincing. If you chop a lot of parsley, cilantro, and garlic, the rocking motion can be faster than a santoku’s push-cut technique.
Many home cooks eventually own both, but if you have to pick one, the santoku is more beginner-friendly. The shorter 7-inch blade, lighter weight, and forgiving flat profile make it easier to control for cooks still developing knife skills.
Frequently Asked Questions
Which brand of Santoku knife is considered the best?
Based on expert reviews and community feedback from r/chefknives, the Mac Knife Superior Santoku and Shun Classic are consistently cited as the best overall. For value-focused buyers, the Mercer Culinary Genesis and imarku hollow edge deliver 80 percent of the performance at a fraction of the price. Wusthof remains the top pick for German engineering and lifetime durability.
What is the best santoku knife for a home cook?
The Mercer Culinary Genesis is our top pick for home cooks because it combines pro-grade forged steel, an ergonomic non-slip handle, and a price point accessible to most kitchens. For cooks on a tighter budget, the imarku hollow edge ranks #1 in the santoku category on Amazon with over 6,400 reviews and delivers excellent sharpness with dishwasher-safe convenience.
Santoku vs chef knife – which is better?
Neither is universally better; they serve slightly different cutting styles. A santoku excels at push cuts, clean vegetable slices, and precise work with its flat blade. A chef knife’s curved belly enables rocking motion for rapid herb mincing. Most home cooks find santokus easier to control thanks to the shorter blade, lighter weight, and forgiving flat profile.
Do professional chefs use santoku knives?
Yes, many professional chefs use santoku knives, especially those trained in Japanese culinary traditions or who cook at sushi bars, izakayas, and modern fusion restaurants. The santoku’s versatility, agility, and clean slicing action make it a favorite for vegetable prep and fish work. Western fine-dining chefs often prefer traditional chef knives, but santokus have become mainstream in both professional and home kitchens.
How do I sharpen a santoku knife?
Most santoku knives can be sharpened with a whetstone, honing steel, or pull-through sharpener. For Japanese VG-10 and harder steels, a 1000-grit whetstone followed by a 6000-grit polishing stone produces the sharpest edge. For German and softer stainless steels, a honing steel before each use and an occasional whetstone session keeps the blade in top shape. Brands like Shun also offer free lifetime sharpening service if you ship the knife to their facility.
Final Verdict: Which Santoku Should You Buy in 2026?
After six weeks of testing eight santoku knives side by side, my recommendations are clear. For most home cooks, the Mercer Culinary Genesis remains the best santoku knife thanks to its forged steel, lifetime warranty, and unbeatable price-to-performance ratio.
If you want a premium upgrade and cook primarily with right-hand bias, the Shun Classic delivers Japanese craftsmanship with the best free sharpening service in the industry. If you are shopping on a tighter budget, the imarku hollow edge is the value pick that ranks #1 in the entire category.
Whatever your budget or cooking style, one of these eight best santoku knives will serve you well for years to come. Pick the one that matches your priorities, hand-wash it after use, and you will wonder how you ever cooked without it.