Equipment Review: Best Santoku Knives & Our Testing Winners

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Buy our Best Buy Santoku Knife:
Behind the Testing:
Full testing details and ranking chart:

We tested 10 santoku knives to find the best one (listed in alphabetical order):
Global G-48 7″ Santoku Hollow Ground Knife
Kramer by Zwilling J.A. Henckels Euroline Essential Collection 7″ Santoku Knife
MAC Superior Santoku 6 1/2″
Mercer Culinary Genesis 7″ Forged Santoku
Misono UX10 Santoku 7.0″
OXO Good Grips Pro 6.5″ Santoku Knife
Shun Classic 7-in. Hollow-Ground Santoku
Victorinox Swiss Army Fibrox Pro 7″ Granton Blade Santoku Knife
Wüsthof Classic 7″ Santoku, Hollow Edge
Zwilling Pro 7″ Hollow Edge Rocking Santoku Knife

With its petite build and curved tip, this friendly-looking Japanese blade is giving Western-style chef’s knives a run for their money. But does it offer something unique?

Keep your knives sharp with the best knife sharpeners:

The best (and worst) kitchen mandolines for slicing food:

– Slim, sharp cutting edge that retains its sharpness
– Slim tip for precision work
– Narrow spine (top edge of blade), less than 2 mm
– Handle of moderate width and length, and neutral shape, so it is comfortable in various hands and grips
– Handle that doesn’t become slippery when hands are wet or greasy
– Spine that isn’t sharp, facilitating pinch grip
– Good balance between handle and blade


We tested 10 santoku knives and also compared their feel and performance to that of our favorite chef’s knife, the Victorinox Swiss Army Fibrox Pro 8″ Chef’s Knife. We measured the knives’ blade length, blade angle, and spine thickness. All knives were purchased online.


Performance: We minced fresh herbs, diced onions, broke down whole raw chickens into parts, and quartered unpeeled butternut squashes. To assess precision, we cut carrots into matchsticks and sliced slightly frozen boneless steak against the grain into uniform slivers (a technique used when preparing beef for Vietnamese pho). Knives that sliced smoothly and helped us complete the tasks with crisp cuts and neat results scored highest. We also assessed the sharpness of each knife before and after testing by slicing sheets of copy paper; blades that started sharp and stayed that way rated highest.

Ease of Use: Throughout testing we rated the knives on how comfortable and easy they were to hold and use, evaluating the handle shape, spine sharpness (if we used a pinch grip), weight, and balance of the blade. Six testers of varying heights and handedness, including three proficient with knives and three self-described knife novices, chopped onions and rated the knives. Knives rated higher if most testers found them comfortable and easy to use.

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

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Chew Bug says:

I’ve had a JA Henckels santoku for over 10 years and love it. I think one of the issues cooks have with santoku knives is that they expect to cut using a pulling or rocking motion while Japanese cutting techniques often make use of a pushing motion. When I switched my cutting style to pushing, I noticed an inprovement.

steve wenger says:

i own bout a wusthof chef clasic 8 inch and a santoku ikon wusthof im faster with the santoku

Thiago Lobato says:

I have a Kitchenaid Sutoku that large better than Misono and no one bats an eye. Just $ 24 for Steel 1.4028

Dark Knight says:

Hellow Test Kitchen…
Please Can You Make a Recipe For The Tahini Halva? The Real Stuff That is Made From Soapwort Extract… The Soapwort Extract That is a Brown Liquid When Beaten With a Whisk Will Turn into a Solid Foam. All The Recipes in The Internet Are Wrong!!!
Some Recipes Use Egg Whites, But It’s Wrong, Because Only Soapwort is Used, Because of it’s Emulsifying Capabilities, It Will Emulsify The Oils in The Tahini With The Water in The Sugar Syrup…
I’ve Made This Halva, But Not as The Store Bought, Maybe there is a trade secret…
I Have Made it as Follows:
2 Cups Sugar.
1 Tsp Citric Acid.
1 Cup Water.
25 mL Soapwort Extract, Beaten into White Foam.
2 Cups Tahini.

There is a video in youtube for making this halva, but he didn’t write the recipe:

Sorry For The Long Comment, But Please Help Me Solving The Mystery Of The Halva..
My Regards>>>

Richard Xia says:

It would be better if the video gives more options under $100, I mean srsly, not everyone will pay $175 for a santoku, even show us some unbranded santoku from other online sellers, I think it would be more informative.

P҉R҉I҉T҉A҉M҉ B҉H҉A҉G҉A҉T҉ says:

Please review flair expreso vs rok presso

marvin19966 says:

b o n e l e s s m e a t

mobius HEX says:

induction hobs please x

SimpleSock says:

For some reason I really dig the aesthetics of the Santoku Knife. However, being someone who uses a knife for ~6 hours a day I can honestly say there’s nothing I’ve ever done in the kitchen that I’d prefer it over a Chef’s Knife.

Rodel Ramos says:

too expensive, I just used my cheaper knife, I just sharpen it when it’s getting dull.

franzb69 says:

problem with misonos is that they have a 70/30 bias on the right side. if yer left handed it doesn’t work as well. and anyone that’ll sharpen it will SURELY fuck up that bias and won’t perform the same as well as at the time you bought it

Matt Lohkamp says:

huh. so the chef’s knives are just generally better? doesn’t sound like this review really came up with any reason to use a santoku.

Godforsaken Forever says:

Thank you, team. Great info to share with everyone who is not cooking “savvy”, to make their life easier.

agnar150 says:

Test Kitchen lol, garbage reviews.

Kenny Murphy says:

I can see in the video that you have tested the Victorinox Swiss Classic Santoku and are calling it the Victorinox Fibrox Santoku, but the handles on the Fibrox and Swiss Classic lines are very different. You comment on your review that the handle was a point of concern but you don’t actually have the Fibrox knife…

Get over that Wall says:

Be nice if they told us the names of all the knives they tested, not just the winners.

Meals In a Snap says:

Pretty happy with my global knives

Nick McRae says:

This is what I want

manic hispanic says:

I love this show!

alfred koenig says:

Chef’s knife>Santoku

geniuspharmacist says:

BOTH of the the 2 winners look more like a chef’s knife than a santoku knife. Is this a coincidence? Or is the chef’s knife design inherently superior? Or could it be their personal preference of the chef’s knife that made them like them more?

R McG says:

Why don’t you guys ever test IKEA knives? I LOVE my IKEA knives, but never see them among the ones you test.

Steve Smith says:


Kevin Smith says:

Sometimes I question is the tester really a novice. Then you showed the tester chopping onion like me. I find the evidence satisfactory that they are a novice.

frepi says:

Conclusion: a knife is a knife.

finalbossd says:

Could you perchance do a video testing blanched versus unblanched Basil in pesto?

blingn007 says:

Wow, you would think that with America’s test kitchen putting so much favor to novice cooks in this video they would at least mention the Missono’s asymmetrical bevel (which makes the edge even more aggressive and cut more easily than the other knives, probably why it was given top spot). This means that it is nearly impossible for a novice to resharpen properly without altering the edge geometry. This is not a novice knife and should not be recommended because of the edge geometry. Funny how they had no point in their recommendation process on knife sharpening as even the best edge holding knives will dull. This is especially ironic since ATK always touts having a sharp knife.

Allan Tingey says:

I have two Santoku and Chef’s knife. I use which ever one is clean 🙂

Wheatbeerlover says:

I was told, 7’‘ are a reasonable size…

Laura Forde's Videos says:

As a fellow YouTuber myself I would just like to say thanks for sharing!

ds Bond says:

Why didn’t you rate the knives? Only the top two? Bullshit!

mad thumbs says:

Granton is a brand name like Kleenex. The ‘hollow edge’ are cullens. Santoku have no advantage over gyuto or nakiri; they exist to sell people more knives than they need. Cullens are ineffective, harder to clean, and can be rough on knuckles (guide hand). Rachel Ray’s smile is contrived, and her character is fake. -Stick with gyuto or french (profile) chef (not Shun / Dalstrong 8″).

Misana says:


drownthedays says:

The test winner is a Gyuto really.

Nate says:

I always cringe at western ppl using chef knife, look at them struggling. we asians love our chopper(Meat Cleaver), cuts everything. even builds arm muscles

Bill Thompson says:

You cut differently with a Chief knife then you do with a Santoku knife. With a Chief knife you cut in a circular motion and with a Santoku knife you cut with more an up and down motion.

John Lonergan says:

I have been using the sujeo santoku knife for more than 6 months and I love it. There is no way I would pay $200 for a knife. I could go on vacation for that.

DavidandAmy Jones says:

I wish Shun SG2 steel Santoku was tested. I have it and it easily defeats German steel blades and your entire list. Surprised to see your testing was less comprehensive in the selection of products compared to your other reviews.

Erik Arnstrom says:

In my kitchen a small Deba knife is king. So easy to cut thin even slices.

Grainy Pains says:

um yeah that’s a little steep for a kitchen knife.

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