Santoku knife review: Santoku or to name them in full Santoku knives are perfect for mincing, dicing, and slicing, as they are straight-edged with a narrow lamb’s foot blade. The knives are translated as ‘three uses.’ The knives have developed from the traditional Japanese knife with a rectangular blade. The good santoku can surely cut out, cut, and chop along with every good chef knight. This blade is both beautiful and functional. While a beautiful knife may not be your first priority, there is something special about pulling a knife from the rack that has a tsunami rose Damascus pattern on the blade. It makes cooking a little bit more enjoyable.
In fact, some testers preferred the Misono slightly more than our winning chef’s knife from Victorinox), and if you prefer a smaller tool, one of our top-ranked santokus might be just right for you.
The santoku does not rock on the cutting area as the blade of a knife chefs’ blade does, as a result of the flat bladder, so it may take practise to become familiar with the style.
The knives of Santoku are shorter, lighter, and thinner than knives of the chef in western style. In comparison to the most common 8-inch long for several chef’s knives, most of us have 6 or 7-inch blades. If you want a santoku knife to be added to your collection, they are the best.
But it’s not all about appearances. This has a full tang and a good weight, and it’s built to perform well. The razor-sharp edge is made of 67-layer high carbon Japanese stainless steel and allows for easy slicing.