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Equipment Review: Best Santoku Knives & Our Testing Winners

Buy our Winning Santoku Knife: http://amzn.to/2h7tFXy
Buy our Best Buy Santoku Knife: http://amzn.to/2y6yh5F
Behind the Testing: http://bit.ly/2xmc9ok
Full testing details and ranking chart: http://bit.ly/2h7Kule

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: https://www.youtube.com/watch?v=Yif_uMZ-y5k

The best (and worst) kitchen mandolines for slicing food: https://www.youtube.com/watch?v=I15-htHJF_I

– 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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20 Responses so far.

  1. Andreas Scheifele says:

    The sharpness of a carbon blade can't overtop, The sharpening of a carbon steel can't overtop

  2. agnar150 says:

    Test Kitchen lol, garbage reviews.

  3. manic hispanic says:

    I love this show!

  4. Steve Smith says:


  5. 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.

  6. Wheatbeerlover says:

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

  7. 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…

  8. P҉R҉I҉T҉A҉M҉ B҉H҉A҉G҉A҉T҉ says:

    Please review flair expreso vs rok presso

  9. Grainy Pains says:

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

  10. Meals In a Snap says:

    Pretty happy with my global knives

  11. 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>>>

  12. finalbossd says:

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

  13. Nick McRae says:

    This is what I want

  14. ds Bond says:

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

  15. alfred koenig says:

    Chef's knife>Santoku

  16. נתמ נרוק says:

    I usually really like your video's but… You did a knife review without mentioning STEEL?! Really? That's just inexcusable. Even if you only tested stainless knives.

  17. drownthedays says:

    The test winner is a Gyuto really.

  18. 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.

  19. steve wenger says:

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

  20. frepi says:

    Conclusion: a knife is a knife.

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