Looking for the slickest santoku knife around? Our expert reviewers researched dozens of models and purchased the 9 best santoku knives available today. A dull knife can be more dangerous than one that is razor-sharp, and we were especially interested in finding ones that slice, dice, and chop effectively. There are many options out there, and we've done the work to test models at different price points and sizes to find the right ones for almost any recipe. Whether you are looking for a durable, everyday blade, or one that is more of a statement piece, our expert reviewers have explored the ins and outs of the form and function of these knives to help you make a better-informed decision.
We've put our kitchen and culinary gurus to work sorting out the best cooking utensils. Along with santoku knives, we've tested top-ranked nakiri knives, the best chef knives, bread knives, and the best kitchen knives to help you find the right knife for every purpose — and we've also got advice on the best cast iron skillets, top wok pans, best nonstick pans, and our favorite cutting boards to complete your kitchen essentials.Best Santoku Knife
We put santoku knives to the test from J.A. Henckels, Kyocera, Victorinox, and more to determine the best blades for your kitchen
Credit: Ben Applebaum-Bauch
Our Top Picks
By Ben Applebaum-Bauch ⋅ Review Editor ⋅ Aug 24, 2023
REASONS TO BUY
Sharp
Well-balanced
REASONS TO AVOID
Uncomfortable grip
Plastic handle doesn't look so elegant
The J.A. Henckels International Hollow Edge is one of the sharpest knives in this review. It takes a top spot for its consistent, high-quality cuts. It easily slices through onions and chops herbs without bruising them. We find that this knife is well-balanced and has just enough heft and balance to provide efficient and fluid chopping power. The full-tang forged blade with a triple-riveted handle is just right for almost any kitchen cutting task.
Despite performing well as a slicer, this santoku knife is surprisingly uncomfortable to hold. The bolster has sharp angles, and its corners just downright hurt as they dig into the index finger joint while using the knife with a traditional pinch grip. It's an odd oversight for an otherwise well-crafted knife. Despite the lack of ergonomics, this is a reliable kitchen companion we would turn to before any other.
Missing photo ID#472955~best overall santoku knife
REASONS TO BUY
Good knuckle clearance
Comes with sheath
REASONS TO AVOID
Handle feels cheap
Lightweight
The Kai Pure Komachi 2 is a solid budget option. It comes with a protective sheath, and its coated stainless steel blade and plastic handle are both super easy to clean. For those who prioritize durability over aesthetics, this is a great choice. Our testers found that it was reasonably comfortable and sharp enough out of the box, and the high clearance of the handle protects knuckles from contacting the cutting board.
We don't have a whole lot to knock about this blade. Our primary observation is that it is all-around average, and that might just be what you need. The materials look and feel inexpensive, and it doesn't have the same gravitas as the other full-size top contenders. In the end, you get what you pay for, and what you pay for is a reliable slicer that is easy to maintain.
Missing photo ID#472957~santoku knife - best bang for the buck
REASONS TO BUY
Comfortable
Durable
REASONS TO AVOID
Not for large vegetables
Very light
The Kyocera Advanced Ceramic is a super sharp santoku knife with a ceramic blade. It excels pretty uniformly on delicate herbs and on firmer veggies, like carrots. Its small size makes it a good option for people with small hands or someone who highly values knife agility. It's a nimble knife that allows for precise cuts. It could even be a great beginner knife for children looking to improve their skills in the kitchen. It is comfortable to hold, its plastic handle is durable, and the whole thing is easy to wash.
Like other short blades, this santoku knife doesn't stand up quite as well to hefty root vegetables or produce with thick skin or a large diameter. It is also very lightweight. While this factor may be a plus for some, it also means it doesn't carry the heft you need for larger chopping jobs. That said, we love this knife and recommend it highly.
Missing photo ID#472961~santoku knife - best ceramic option
REASONS TO BUY
Sharp
Versatile
REASONS TO AVOID
Plastic handle
Delicate blade
The Victorinox Santoku Starter Set is a super versatile knife and is razor-sharp right out of the package. Its thin blade makes it well-suited for delicate, precise slices, but it's also long enough to handle larger vegetables. This blade would be a good choice for anyone looking to test out a santoku knife for the first time or for those who don't spend tons of time in the kitchen and just need one high-utility option.
For everything that this knife brings, elegance doesn't seem to be part of the package. It performs well, but its plastic handle is pretty basic. Though it is reasonably comfortable to grip, there is no transition between the blade and handle. Still, there's not much to criticize here, so if you need a solid go-to, this one is worth a strong look.
Missing photo ID#472963~santoku knife - excellent option for beginners
REASONS TO BUY
Excellent bolster design
Elegant handle and etched faux Damascus steel
REASONS TO AVOID
Imprecise slicing
Thick blade
The Mosfiata 7" Super Sharp is one of the most comfortable knives that we tested. It has an exceptionally well-designed bolster with a gradual slope that conforms beautifully to fingers. Its finished composite handle looks attractive, and it has a stainless steel blade with surface etching meant to emulate the pattern of Damascus steel. It handles reasonably well for cutting tasks that don't require a ton of precision.
We think this knife looks great, but we noticed it struggled just a bit with some basic tasks. The blade is rather sharp, but it also exerts a disproportionate amount of drag on produce like onions. During our slicing test, the knife made it through vegetables, but our testers reported each stroke required a baffling amount of force to 'recover' the knife to bring it back for the next slice. We think this santoku is the right fit for those who want a supremely comfortable grip and don't mind a little extra work to process their produce.
Missing photo ID#472953~santoku knife - a very comfortable knife to grip
REASONS TO BUY
Comfortable bolster
Comes with sheath
REASONS TO AVOID
Cutting performance underwhelming
Expensive
The DALSTRONG Shogun Series Damascus is an elegant and sharp blade. It is supremely comfortable to hold in hand. It has a smooth, gently angled bolster that all but eliminates abrasions during extended use. It has a protective sheath, which helps keep it sharp, and its substantial handle and good balance contribute to an almost superior experience.
We were slightly disappointed with how this knife performed during testing. The edge was plenty sharp, but our testers reported feeling a lot of drag behind the blade, especially with thicker and high-moisture produce. It's on the pricier side as well, so we think other models can offer greater utility from the cost. However, if you want a knife that looks good and cuts well-enough, the DALSTRONG fits the bill.
Mincing onions is no problem for this knife and it looks attractive as well.
Credit: Ben Applebaum-Bauch
REASONS TO BUY
Comfortable
Inexpensive
REASONS TO AVOID
Unfinished handle
Questionable construction
The Mercer Culinary Santoku is a comparatively inexpensive and pleasant surprise. It is comfortable to hold and well-balanced. Despite its light weight, it still performs well on everyday slicing and chopping. It doesn't provide the most refined precision cuts, but the blade is thin enough and sharp enough that it will get the most common jobs of slicing onions or chopping herbs satisfactorily done.
The drawbacks of this blade mostly come with the price point. It has only a partial tang (meaning the blade only extends partway into the handle). Produce tends to stick and stack up on its flat face more than normal. The handle itself is unfinished wood, which means it's liable to wear more quickly than models outfitted with a plastic or finished wood composite handle. However, if you're shopping for your first full-size santoku knife at a reasonable price, we think you will enjoy this one.
Everything about this knife says "manufactured on a budget" but it performs better than we expected.
Credit: Ben Applebaum-Bauch
REASONS TO BUY
Good knuckle clearance for its size
Sharp
REASONS TO AVOID
Pointy bolster corners
Expensive
The Wusthof 4182 is a short, sharp santoku that handles small tasks well. We found that it made quick work of garlic, shallots, onions, and herbs in daily use. Because of its size and weight, it is very nimble and feels like an extension of the hand. The handle is also recessed enough that even given its tiny size, it still provides plenty of cutting board clearance for knuckles.
Aesthetics and comfort are not this knife's strong suit. It features a riveted plastic handle, which visually doesn't compare to the elegance of finished wood. Moreover, it suffers from a metal bolster with oddly sharp angles we found abrasive with repeated use. Considering everything, though, this model is a great complement to a full-size knife.
This short blade does really well with small produce like brussel sprouts.
Credit: Ben Applebaum-Bauch
REASONS TO BUY
Nice handle
Comfortable bolster
REASONS TO AVOID
Thick blade
Unwieldy
The Hammer Stahl 7.5-Inch is a behemoth of a blade. The handle is made from a combination of steel and pakkawood, giving it a distinctive look. The bolster is relatively smooth and comfortable to grip. We found that this knife performed reasonably effectively on basic tasks that don't require much precision.
Typically, knives with some weight behind them make chopping easier. However, this is one of the heaviest models in this review, and it drifts too far into 'clunky' territory. The blade itself is thick, and the metal is heavy. Using this knife for an extended period of time is tiring. On top of that, we didn't find it to be especially sharp out of the box, and its precision is lacking. It comes with a lot of flair, though, so if you want a unique-looking knife, this one delivers.
This long blade weighs a lot and feels bulky compared to other knives.
Credit: Ben Applebaum-Bauch
Why You Should Trust Us
We put these santoku knives through the same rigorous testing process as all of our products. We start by researching the market and selecting models that we think will be top contenders. We purchase all of the products that we test at retail prices. We assess each blade in a handful of metrics, including cutting (i.e., chopping, slicing, and julienning), as well as their comfort, balance, and durability. We used each model to chop herbs, slice onions, and julienne carrots. During testing, we took note of how comfortable it is to grip each blade, measured and marked the knives' centerline of mass, and assessed any components, including the blade, hilt, and handle, that, over time, might wear down.
With over five years of experience in commercial kitchens and a lifelong passion for cooking, lead reviewer Ben Applebaum-Bauch brings his experience with a wide array of specialty knives to this table. Researching and testing with GearLab for five years, he has reviewed hundreds of consumer goods, including nakiri knives, as well as other kitchen products.
Analysis and Test Results
Here we more thoroughly outline the definitions of each metric and share our findings for each one. The metrics are ordered in order of how important we think they are, but if you prioritize one or two metrics a little bit differently, we encourage you to weigh those accordingly to find the Santoku knife that is most right for you.
Cutting
Cutting encompasses a variety of different techniques with each knife. We chopped herbs, sliced onions, and julienned carrots for our controlled tests. We also used each knife with a variety of produce to see how each model performed on a daily basis over the course of a month.
We used each knife in daily meal prep with a variety of produce.
Credit: Ben Applebaum-Bauch
We found some pleasant surprises. Some top all-around performers include the J.A. Henckels International Hollow Edge and the Victorinox Santoku. The former has both the heft to make its way through hearty produce and the sharpness to chop herbs without bruising them, while the latter relies on a razor-sharp blade to get the job done and is also highly nimble as a result of its low weight.
For one of our tests, we chop herbs with each knife and observe any bruising that emerges.
Credit: Ben Applebaum-Bauch
Other contenders don't have a lot of heft but come with a sharp blade that proved to be especially adept at slicing. The Kyocera Advanced Ceramic falls into this category, as does the Kai Pure Komachi 2. The shorter Wusthof 4182 performs admirably for its size and is more than adequate for small-diameter produce.
Comfort
Most knife grips are serviceable in the short term. However, handles come in many shapes, sizes, and materials. If you are using your santoku knife for a long stretch (say, if you are prepping for a party), especially with a pinch grip, the shape of the bolster can be especially important for user comfort.
The bolster of the knife in the foreground is smooth, gentle, and very comfortable compared to the one in the background with sharp, pointy corners.
Credit: Ben Applebaum-Bauch
Here, the standouts are the DALSTRONG Shogun Series Damascus and Mosfiata 7" Super Sharp. They both have smooth and very gently curved bolsters that are supremely comfortable to hold with a pinch grip. Several other models are also very comfortable to hold and use. The plastic handles of the Kyocera Advanced Ceramic, Victorinox Santoku, and Kai Pure Komachi 2 are smooth and rounded such that it is easy to avoid blisters and abrasion.
The knife on top has a fuller, rounder handle that conforms well to the hand. The blue knife on the bottom is narrower but easy to grip because of the rubberized-feeling handle.
Credit: Ben Applebaum-Bauch
A few models proved to be just uncomfortable. Despite its excellent chopping performance, the bolster of the J.A. Henckels International Hollow Edge has sharp angles and points that can dig in to fingers and caused our testers some discomfort. To a lesser extent, the Hammer Stahl 7.5-Inch and Wusthof 4182 also have bolsters that just don't conform well to a standard grip.
Balance
As a general rule, a kitchen knife should be balanced such that its center of mass is near the bolster (where the handle meets the blade). This helps to ensure that the knife not only feels good in your hand but also performs more efficiently. We measure and mark the balance point of each knife and consider the hand-feel and weight of each blade.
This knife proved to be slightly blade-heavy, which isn't necessarily a bad thing for slicing and chopping.
Credit: Ben Applebaum-Bauch
We will acknowledge upfront that all of these knives proved to be fairly well-balanced. However, some standouts include the J.A. Henckels International Hollow Edge has a nice, slightly handle-heavy balance, and the Victorinox Santoku, which is a very lightweight knife that we found to be nimble in hand. The Mosfiata 7" Super Sharp and the DALSTRONG Shogun Series Damascus are the two other knives that seem to take balance seriously, with the former executing a little bit better.
Forged blades, like the one on top, tend to be more comfortable to hold than stamped blades, like the one on the bottom, which has a 'tang' that just slides into the plastic handle.
Credit: Ben Applebaum-Bauch
The middle-tier contenders are all similar. The Kyocera Advanced Ceramic and Kai Pure Komachi 2 happen to be balanced, but they are light enough that it almost seems to be incidental. The monstrous Hammer Stahl 7.5-Inch has a thick blade with an even beefier handle. If this knife was a chair, you might fall backward out of your seat.
Durability
Knives need to be cared for. No blade can stay sharp forever, and no handle is absolved from wear that comes with regular use. However, you are making an investment with any knife, and it's not always at the top of every home chef's mind to regularly sharpen and care for their knives (though if you are inclined to, we have also reviewed the best knife sharpeners out there). With that in mind, we look at the robustness of blade and handle materials, protective covers, ease of cleaning, and blade resilience.
Three different handle materials. Top: wood composite (waterproof, but requires care); Middle: plastic (highly durable); Bottom: unfinished solid wood (most susceptible to weathering).
Credit: Ben Applebaum-Bauch
Perhaps unsurprisingly, we found that some of the least expensive knives proved to be the most durable. The Kai Pure Komachi 2 is easy to clean and hassle-free to maintain. It comes with a plastic sheath to protect the blade in a drawer. The other fully plastic handle options are the Victorinox Santoku and Kyocera Advanced Ceramic.
Many models come with a sheath that protects the blade when it is stored away.
Credit: Ben Applebaum-Bauch
Composite, riveted handles like those found on the Wusthof 4182 and J.A. Henckels International Hollow Edge are also wear-resistant. Some blades are also less delicate than others. Though no knife stays sharp forever, we again found that those with thinner blades require the most care to avoid getting dinged up. The Kai Pure Komachi 2 maintained its cutting edge reasonably well, even when treated somewhat carelessly.
Conclusion
There are a lot of santoku knives to choose from. However, we hope that our in-depth review has given you the information you need to make the right decision for you.
— Ben Applebaum-Bauch
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