Best santoku knives according to redditors

We found 194 Reddit comments discussing the best santoku knives. We ranked the 90 resulting products by number of redditors who mentioned them. Here are the top 20.

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Top Reddit comments about Santoku Knives:

u/wotan_weevil · 11 pointsr/Cooking

> Are Wüsthof and J.A. Henckels much better than the Victorinox knives?

They mostly (if not always) use the same steel. Wüsthof and Henckels take it to a slightly higher hardness, but the main gains are, if you prefer them, a thicker forged blade, a full-length bolster all the way to the heel (at least for many models), and a full-tang handle with riveted grip slabs.

> Are there any obscure Japanese knifemakers I should know of that make exceptional Santoku knives?

There are many, but they tend to have exceptional price tags to match. One very nice santoku: https://www.amazon.com/Yoshihiro-Hayate-ZDP-189-Stainless-Santoku/dp/B00BCOXWDK/

Well-known Japanese makers make quite good santoku knives at a reasonable price. For example:

If you want a Western-style handle: https://www.amazon.com/Tojiro-DP-Santoku-6-7-17cm/dp/B000UAPQEA

If you want a Japanese-style handle: https://www.amazon.com/Tojiro-Finished-Shiro-ko-Kasumi-Santoku/dp/B000UAQORS/

A little bit more expensive, but better steel: https://www.amazon.com/Santoku-All-Purpose-Kitchen-Aogami-Kurouchi/dp/B014H28508/

A little bit bigger: https://www.amazon.com/Santoku-Kitchen-Aogami-Kurouchi-Double/dp/B019ESUG34/

u/Icarusfloats · 10 pointsr/Cooking

I like Kyocera - I've got this one, and I'm not sure I'd get a set. Like Kanehau says, it's great for cutting vegetables, and I use it to cut apples and garlic super-thin, but it's not my all-purpose kitchen knife.


I'd advocate just getting one - the 5.5-inch santoku - and using that for vegetable prep, but not as your all-purpose heavy-lifting knife.

u/robotsongs · 9 pointsr/Cooking

At this point, I'd only really recommend Shun and Global, in that order. I started with Wustoff, and they did me alright, but I just don't like how their steel holds up, and really, I find the traditional European handle/bolster/spine to be really uncomfortable. Both Global and Shun make wonderful products, but I find the handles on Globes to be too skinny. Plus, as a super-mega-bonus, Shun allows you to return your knives back to them for the entire lifetime of the knife for sharpening, for free (you pay shipping to them, that's it.) It's painless and relatively fast.

They also have a much shallower angle on the edge, which I LOVE, though some people (usually those who are set on Wustoff/Henkles) only like a deeper edge. But goddamn they cut like butter. The only problem with the shallower edge is that you definitely don't want to A) use an electric sharpener on them (the edge is asymmetrical and the commercial ones out there don't have the proper angle) which is alright as they sharpen for you for free at the factory, and B) definitely DO NOT use a magnet hanger with these things. You'll bend the edge. If you go to Bed Bath and Beyond, you'll see it. They hang them all on those damn magnets and it ruins the blade. Get a nice block, or just get a Kapoosh (I have one and it works).

Look, if you want to completely flip his lid, this is all that any home chef really needs (IMO):

Shun 7" Santoku, hollow ground. This is my goto knife in the kitchen and it can do just about everything. I use it on 80% of what I do. When I upgraded from the standard Safeway $11 chef's knife to the Wustoff is was an amazing, night-and-day transition. The heavens opened up and I saw the light (and more importantly, what a sharp knife could do for you). When I bought this 7", it was exactly the same transition, only higher up. The balance, sharpness and quality of this knife over the Wustoff was what I had been looking for and it was every bit worth the money. Someone here mentioned that everyone needs a 10". This is overkill. It's like cutting onions with a samurai sword. While it looks cool, all the extra effort you need to exert for those extra 3 inches just fatigues the wrist and arm, which is not something you want when prepping a lot. 7" FTW.

Every chef needs a 7". Whether it's a european chef's knife or a santoku is up to the chef, though you'll notice that santoku's keep getting more and more popular every year. I think there's a reason for this.

So, too, does every chef need a good paring knife. They go hand in hand and you cannot do without one or the other. My 7" handles 80% of the work load, my paring knife handles 15%.

Shun also makes a wonderful 4" paring knife That's not very expensive. This thing will get in and get out, work in all the small spaces it needs to and do it with deft and ease. It's light, doesn't have much mass, and again, Shun's steel is wonderful (in my eyes).

The last 5% is for a good cleaver. Don't be fooled by big money in this category-- the cheap ones are the best. You don't need super knives here, they're for doing the hearty, down and dirty, bone-breaking work, and the nice steels wont hold up to this work. This is the greatest cleaver ever in the history of mankind. I have the No. 3. It is quite possibly the best $11 I've spent in the kitchen. I'd gone through about 5 cleavers before I found this one, all of them failed to hold up. This knife holds it's edge forever (seriously-- in the 5 years I've had it, I've only sharpened it once), it's got the heft you want in a cleaver and it's ridiculously comfortable to hold. I would suggest this with everything I have.

So there you have it. I firmly hold, and you will find others to agree, that all you need in the kitchen is a really good 7", a good paring knife and a quality, cheap cleaver. That's it. All those $600 sets with every kind of knife you could imagine are nonsense. I got a nice $150 boning knife as a wedding present and I've used it all of twice in two and a half years. Same with my carving knife. You just don't need them. They're totally nice when the need arises, but about 95% of the work in the kitchen can be accomplished by those three tools.

Take it as you will, and I wish you many fine meals prepared by him!

u/Illustrox1 · 7 pointsr/shittykickstarters

Unreliable, it's a total ripoff of the already generic-looking Kyocera Ceramic Santoku, if not just a Chinese clone... or a resell of the real thing, since they can be had for under $50 https://www.amazon.com/Kyocera-Advanced-Ceramic-Revolution-Santoku/dp/B000F74PYA

I have one of those and not a fan of it. Buying old French blades from ebay still win.

u/[deleted] · 6 pointsr/minimalism

You really just need one- a great chef's knife. We have that and a serrated knife. Works fine. You can also save $700.

u/L0NGING · 6 pointsr/chefknives

I think the MAC is a great choice. If your budget is 150, then its best to just go all in. The professional seems to have thicker spine and a bolster. All good qualities if your dad is used to german knifes. Plus, they make the knife more durable. This one seems to only be ~$110.

u/russkhan · 6 pointsr/chefknives

My girlfriend also has small hands and didn't like using an 8" chef. I got her a santoku and she loves it. I got hers from a local Japanese knife store and don't even know the brand, but this Mac should be a good one. I have used several Mac knives and they are all great quality.

u/nbrennan · 5 pointsr/mildlyinteresting

On Amazon. Henckels International is their less expensive made-in-China-not-Germany line.

*A fine knife but not worth $95

u/abakedcarrot · 5 pointsr/chefknives

For $120 and two knives, there is the omnipresent starter option - the Tojiro DP line.

I'd start with the gyuto or the santoku. They overlap for the larger tasks and its really more preference on the shape. They both are too thin and the steel is too brittle to cut bones or hard vegetables (pumpkin/squash) with (which your Wusthof can take care of) but will go through veg and protein pretty easily.

Then you have budget left over for the petty, which is kind of like a long thin paring knife. Good for smaller tasks or things that need delicate tip work.

you might even have some budget left over to pick up a stone. This is a popular beginner option.

Edit: The other option is MAC knives. Same shapes apply

u/zapatodefuego · 5 pointsr/Cooking

Sounds like you might be interested in r/chefknives.

As to your question, best is subjective but I can pretty much guarantee it's neither a Shun nor a Miyabi. These knives us VG-10/MAX (mostly) which is a good steel, but not a great steel. It's somewhere in the middle of "holds an edge well" and "is not going to break on you", though this isn't as true for Shuns which just love chipping. Proper technique and care makes VG-10 a boring budget stainless steel. Apply the same rules to something like carbon White #2, Blue #2, or 52100 and you have something really great. (edit: Or HAP40, ZDP-189, AEB-L for stainless.)

There's also profiles to consider but santokus tend to vary quite a bit. The Shun is a bit out there while the Miyabi looks pretty typical. Not much else to say here.

Let's look at two knives, the Tojiro DP and the Masakage Yuki, both popular Japanese knives.

The Tojiro is san mai with VG-10 as is the Shun and Miyabi, but the Tojiro costs nearly half as much. They will all perform about the same but the Shun/Miyabi will have better fit and finish; more polish, maybe rounded edges, etc.

The Masakage is also san mai but with White #2. It will hold an edge better than the Tojiro, Shun, Miyabi, and have better fit and finish than any of the others. The core steel is reactive so the half inch or so of steel closest to the edge will rust if not taken care of.

So what makes one of these knives better than the other? For me it's materials, quality, and whether or not the final price reflects what I feel the value is. Tojiro gets an A-, Masakage an B+, Miyabi a C, and Shun a C.

Here's a bunch of santokus on CKTG, mostly handmade.
You can find more on JCK. And KnivesAndStones. EpicureanEdge.

edit 2: Someone downvoted all of the other comments so you all got my upvote

u/EGOtyst · 5 pointsr/BuyItForLife

I have a 7" Henkle Santoku in my knife block that I find myself reaching for 75% of the time.
http://www.amazon.com/Zwilling-J-A-Henckels-7-Inch-Santoku/dp/B0000DDVFV/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1417457606&sr=1-2&keywords=henkel+santoku
The santoku is a great alternative to the chef's knife.

I also have a small Shun paring knife.
http://www.amazon.com/Shun-VB0700-Paring-Knife-2-Inch/dp/B00BQ83CBY/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1417457698&sr=1-3&keywords=shun+paring

I can get pretty much anything I want done with those two knives. I also went paleo and rarely, if ever, pull out my bread knife.

u/accidental_reader · 5 pointsr/Cooking

I'm currently using a 5 inch shun santoku as well as a 8 inch shun chef knife. Both have lasted me years of professional use, however I purchased them when I was still a new cook and wanted that "flashy name brand". My next purchase will be a suisin chef knife because a) I'm tired of dealing with the flimsiness of Japanese steel (suisin is western) b) it won't break the bank (aka easily replaceable if lost or stolen) and c) it looks beautiful without being flashy (it is shaped similarly to Japanese knives without the glitz)

Hope this helps!

http://www.amazon.com/Shun-DM0706-Classic-8-Inch-Chefs/dp/B0000Y7KNQ?th=0
http://www.amazon.com/gp/aw/d/B003B66YK0/ref=mp_s_a_1_1?qid=1451029587&sr=8-1&pi=SX200_QL40&keywords=shun+santoku&dpPl=1&dpID=31ajlO4PEML&ref=plSrch&th=0
http://www.amazon.com/gp/aw/d/B0040DGNAE/ref=mp_s_a_1_2?qid=1451029656&sr=8-2&pi=SY200_QL40&keywords=suisin+chef+knife&dpPl=1&dpID=31NMqC-RXpL&ref=plSrch




u/threeglasses · 4 pointsr/IAmA

At this point that Victorinox is ridiculously expensive. 45 dollars is getting into actual good quality knife territory. Everyone suggesting it has inflated the price over the years. I believe it used to be suggested as a $25 dollar knife. At that price it really was good. Now its just a very expensive stamped knife. I like the rest though.

Figured I should edit and give a suggestion at least. If you want something japanese you can pay 5 more dollars and get something MUCH higher in quality. [Santoku] (https://www.amazon.com/Tojiro-DP-Santoku-6-7-17cm/dp/B000UAPQEA/ref=pd_sim_79_1?_encoding=UTF8&psc=1&refRID=XYK8APTJRV3GXQJ8FF0R) or for 15 dollars more than the Victorinox you can get a [chef] (https://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS/ref=pd_bxgy_79_2?_encoding=UTF8&psc=1&refRID=TA5DHYJ86S2HA6SQP8VX) Style Japanese Knife. For something European I would go with Ramsey's suggestion to look at Heckles or Wosthof and just prowl Ebay. They will probably be around 45 dollars for a Heckles 8in chef knife.

u/neilthecellist · 4 pointsr/ITCareerQuestions

For me, it's knowing how to cook. No no, I don't just mean follow some recipe from some mom named Karen on some vague blog post on the internet, I mean really understand cooking. Why use cast iron type skillet for one recipe, nonstick pan for another? Why use carbon steel instead of aluminum for this one stir fry recipe? Why go out and invest $60 in a 15,000 BTU portable stove and not use your home stovetop at all?

Because time is money.

I cook stir-fries and achieve wok hei in a matter of seconds with my equipment, but I also spent weeks researching the hell out of cooking and subscribed to time-friendly YouTube channels like Chinese Cooking Demystified. I explored what I didn't know instead of focusing on what I already knew.

Similar difference between a SysAdmin that knows how to blindly follow process documentation on how to set up a cluster of VM's, versus someone who does it intuitively because they fundamentally understand VMWare or AWS EC2 down to fine details and how they interconnect with each other. The one who does it intuitively will generally do it faster, and know how to "change things up" with confidence because they know the ins and outs of the product they are working with.

Likewise, do that with cooking, and you unlock a world of possibilities. Invest in good cookware, practice knife skills, ALWAYS SHARPEN YOUR KNIFE BEFORE AND AFTER EVERY COOKING SESSION. -- take a trip to Sur La Table and figure out if you're better off with Japanese or German knives, or if you're better off with cheap-o cleavers from your neighborhood Asian market. I'm a skinny dude, so a Global G-48 knife works best for me especially since I go through so many vegetables on a daily basis.

Most of the meals I showcase on my Instagram literally take less than 15 minutes to prep, cook and serve altogether and generally align with 1/3 veggies, 1/3 protein, 1/3 carbs. I'm not struggling with things like spending 5+ minutes trying to dice an onion; instead, I invested in watching videos like this one to dice an onion in 30-45 seconds flawlessly. All these little things compound together to save you time and deliver results sooner.

You start to eat better, feel better, and look better this way.

Also, a bit more about saving time, use your mobile apps. When I go to shop at Walmart, Fred Meyer (Kroger), or Target, I use the mobile apps to compile a shopping list, the apps will tell you EXACTLY which aisles to go to and in some cases even what shelf within the aisle to find the item(s) at. This saves me a shitton of time when shopping. Time is money. Time to feel better when you're not wasting it on pointless minutes.

Disclaimer: I am from New York City and generally live a fast-paced lifestyle. This is not for everyone, but since the OP is about getting in shape, I figured the corollary of how to save time in life is majorly relevant as is how to have a good diet.

u/zeroooooooooooo · 4 pointsr/food

If you want to enjoy using any knives you buy, you should be ready to spend a decent amount of money. Spend good money on them, and learn to take care of them (don't put them in the dishwasher, don't leave them dirty, don't toss them in the sink, learn to sharpen them and do it regularly). If you do this, a good set of knives will last indefinitely.

That said, it might be best to start asking for knives for gifts if your birthday is coming up, or maybe just buy 1 or 2 knives to get started. I love my Wustof Classic 7" Santoku, and can use it for a huge variety of things. A small pairing knife or a bread knife would be a good second knife.

u/5kainak1you · 3 pointsr/chefknives

>関鍔蔵 作 Seki Tsubazo (a brand name) made

the maker is Ohzawa Swords Co.,Ltd(大澤刀剣) http://www.samurai-swords.com/ , in which the brand name is not found though.

Ref.(amazon): https://www.amazon.com/Tsubazo-Japanese-Santouku-Kitchen-Quality/dp/B00JNI3FW0

edit: Unknown if Ohzawa is a maker or a retailer of the knife.

u/cyrex · 3 pointsr/Cooking

There are different levels of quality. There are Henckels that cost more than a Wusthof.

If I were going to buy 1 knife and 1 knife only, I'd probably go with a santoku like:
http://www.amazon.com/Zwilling-J-Henckels-7-Inch-Santoku/dp/B0000DDVFV/ref=sr_1_15?s=home-garden&ie=UTF8&qid=1318273256&sr=1-15

or
http://www.amazon.com/Wusthof-7-Inch-Hollow-Ground-Santoku/dp/B0001WVZ10/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1318273369&sr=1-5


For the most part, more expensive means the steel is going to be higher quality. It'll keep the edge longer and resist wear/tear better. But there are a lot of factors.

If you have a Bed Bath & Beyond nearby, go there and ask to talk to someone in the kitchen area. They will get knives out and let you hold them and tell you about them. You can see what styles you like and maybe even find the knife you want. If you want spend less, go home and order that particular knife or set off amazon ;-)

u/lettuceses · 3 pointsr/Cooking


The steel in the victorinox is definitely softer. Here's my current suggestions for people thinking about buying cheaper knives.

(Copy and pasted from something I've posted before, but with some updates)


TL;DR: In the category of budget knives. For longer lasting edges, Tojiro DP Santoku or Gyuto for $43 and $52 (now $62) respectively, or the Augymer for $30. For easier maintenance, Kai 6720C or Henckels Forged Synergy for $32 and $35, respectively.



As a caveat, budget knives of all sorts are not going to have the fit and finish of higher priced knives. For Knives that are easy to obtain lump you into two categories that have pros and cons, German hardness and Japanese hardness. Which is mainly a trade off between sharpness/edge holding vs durability/ease of maintenance. Although you can sharpen really soft metals to be stupid sharp and a really acute angle, it will not last long at all. But when the edge gets rolled over from a cutting session, it can be easily honed back into place. Harder knives can still be honed back into place, but techniques and tools are slightly different--I would never touch my harder knives with a grooved steel.

German hardness is usually around 56-58 hrc. Hard enough to hold an edge for a bit, but soft enough to not chip and easily steel/hone back into place.

The Victorinox Fibrox at about 55 hrc used to be suggested all the time when it was $20 and even when it was about $35. But now that it is $40-45, that's just too much for what is a very cheap knife.

A couple knives still in this range, which are better quality than the fibrox anyway are:

Kai 6720C Wasabi Black Chef's Knife, 8-Inch at 57-58 hrc for $32

https://www.amazon.com/Kai-6720C-Wasabi-Black-8-Inch/dp/B000YL4NY4


So this one is actually made with Japanese steel by the same company that makes Shun. But, because it's hardened to only 57-58 hrc, I'm lumping it in with the german steel category.

and The Henckels International Forged Synergy 8-inch Chef's Knife at about 57-58 hrc for $32

http://www.amazon.com/HENCKELS-INTERNATIONAL-Forged-Synergy-8-inch/dp/B000FMVS4A

Henckels International (not regular Henckels) used to be really bad because they made their knives to 53-55 hrc, which is way too soft to hold an edge to get through a cooking session without nearly constant honing. I've heard their international classics are still being made w/ the crappy steel.


So your choice between these two are having that big bolster (which I'm not a fan of) and general aesthetic.

Japanese hardness is usually at least 59 hrc, with a good chunk in the 60-62 range. This means potentially better, longer lasting cutting performance between honing/sharpening. The tradeoff is that it becomes more difficult to get to this stage without specialty tools or sending it to a professional sharpener. At this point I personally don't even consider knives under 59 hrc, unless it's something that really takes a beating.

For the cheapest price point, while still having quality. I would really only recommend the Tojiro DP at 60-61 hrc. It used to be about double the prices, but the grinds also used to be more even. Either way, it's still a great buy.

The chef/gyuto is $52 (now $62 hopefully it'll come back down soon)

http://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS/

And the Santoku is $43

http://www.amazon.com/Tojiro-DP-Santoku-6-7-17cm/dp/B000UAPQEA/

So the main difference here is whatever knife shape you prefer (and the price). I've gotten some cheaper harder steel knives, but I've had to do way too much touching up to be recommended.

There's also the Augymer 8" "Damascus" for $30 allegedly hardened to 62 hrc:

https://www.amazon.com/Augymer-Japanese-Professional-Stainless-Sharp-Damascus/dp/B01H6KWUWC/

I'd be really afraid of fit and finish problems, and generally lower tolerances throughout the process of making this knife. You can even see the uneven grind on the Amazon page. I'd also assume that the hardness is a tad lower than specified (maybe 60 hrc), but it should still be a pretty good knife if you want to pinch your pennies. This could be a great knife with some TLC, especially if you send it to someone who knows what they're doing.

u/markvdr · 3 pointsr/chefknives

If you had to ballpark it, how badly overpriced would you say? Amazon has this 7" premier Santoku for $140 right now. It's on a discount price, but what would you pay for a knife like that from someone other than Shun?

u/imonfiyar · 3 pointsr/Cooking

These are the entry level types

MAC Superior - popular with professionals

Tojiro DP - has a good weight to it

Victorinox Fibrox - good for value

Wusthof Gourmet - competition of above

​

If you like a bit fancy:

MAC Pro - popular with professionals

Wusthof Ikon - I just like the handle, the steel quality is pretty average

​

u/BreezyWrigley · 3 pointsr/Cooking

Check out Dalstrong if you want something beautiful. they are excellent knives if you're serious about knives and looking to buy something higher-end. the quality of these things is comparable to other brands of japanese style high-carbon steels that are in the $250 range.

u/VitaeTellus · 3 pointsr/Cooking

I agree - a chef's knife. I have a hollow edge knife similar to this one (don't buy cheap knives - you get what you pay for).

[J.A. HENCKELS INTERNATIONAL Classic] (http://www.amazon.com/dp/B00068J2A0/)

And a proper solid wood, heavy chopping board.

u/ming3r · 3 pointsr/chefknives

I have / am thinking of this one, which is the Spain one.

https://www.amazon.com/J-HENCKELS-INTERNATIONAL-31170-181-Stainless/dp/B00068J2A0

But yeah zwilling makes this confusing af

u/perrythebari · 3 pointsr/KitchenConfidential

This is virtually all I use for prep work. There are very few things you can't do with it.

Edit: grammar

u/LBG80 · 3 pointsr/de

Rostende Messer: http://tosa-hocho.de/ die Zakuri sind echt Klasse, extrem scharf und leicht. Allerdings im Moment nicht lieferbar

oder auf Amazon: F503 Tojiro DP 3-Lagen HQ Santoku
https://www.amazon.de/gp/product/B000UAPQEA/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1
(Aufpassen ich musste meines beim Zoll abholen, da versand aus Japan)

u/EnsErmac · 2 pointsr/Cooking

To add to this, I've never personally been a fan of a Western style blade, as I use more of a push cut. I much prefer the Santoku profile. A good value Japanese knife is the Tojiro DP 170mm Santoku.

u/CelticMara · 2 pointsr/Random_Acts_Of_Amazon

In the kitchen, you need a good knife. Food processors and mandolines are nifty, but in most situations, with a little practice, a knife is almost or equally fast, the cleanup is a breeze, and storage is minimal. Plus, knives are more versatile than machines. A good knife will be your best kitchen friend.

Bonus tip: Don't bother with stocking up on spices or buying a full spice rack. Buy what you need for what you want to cook. You will soon get a good feel for the kinds of spices you use and want to keep on hand, and you won't be left 20 years later with several jars of desiccated husks, wondering, "What the heck is chervil, anyway?"

u/adlibitum · 2 pointsr/knives

I am an wannabe chef. I am absolutely madly, powerfully in love with this workhorse--it's beautiful, it fits my hand perfectly, it's extremely well made, and it's my baby. I use it for 90% of my chopping. I also have the 8" chef's knife of the same line, and I like the santoku better--it's better balanced, and, in my opinion, better for the "pushing" motion of chopping. For what it's worth, I learned to cook chopping with Wusthof (or something very similar to that knife), which is a great name in chef's knives, and I like the Calphalon better.

It's a very thick-spined knife, and makes for an inelegant slicer (difficult to filet with), but it is the best thing to happen to my cooking.

The bonus here is also that, since it is under budget, you could consider also getting the paring knife, between which 95% of your recipient's knife-needs should be met.

u/juggerthunk · 2 pointsr/Cooking

I purchased the Chef's Choice Knife Sharpener 4643. I know that the trendy way to sharpen knives right now is with a set of stones, but I just can't be assed to do that. When my knife dulls, I spend 5-10 minutes using the sharpener and honing the blade. Note that the 3rd notch says "Serrated".

Here are some general recommendations for picking a knife.

I recommend just going to a store like Williams Sonoma, Bed Bath and Beyond or Su La Table and just trying out knives. I know that many of them will have some vegetables around that you can practice on.

I personally prefer a slightly heavier knife because I can rely on gravity to help push a knife down through whatever I'm cooking. I like a wooden grip because the weight helps distribute the weight closer to the center of the knife (the grip point) rather than making it more front heavy, which can be tough on the wrist. This means that I usually avoid plastic grips.

I have a grand total of 5 knives. 95% of my cutting is performed by a relatively large, 7.5" Santoku (essentially a Japanese chef's knife). I have a cheap chef's knife that I use for cutting things that might damage the blade (such as casseroles in a glass dish). Beyond that, I have a Wuhstoff bread knife, a paring knife (for very small cuts and peeling) and a utility knife (when I need to cut smaller items or I'm cutting a small amount of food).

I'm, personally, absolutely in love with the Japanese knives and would totally recommend a Santoku for a first knife, but I also recommend you find the time to try holding it and determine if it's for you. The straight vertical edge next to the handle can be cumbersome to first time users.

Beyond a chef's knife, I recommend holding off until you find yourself needing something else. It also means you can spend a little extra on your main knife rather than buying a set of cheap knives.

Avoid carbon steel knives. They rust easily. Ceramic knives cannot be sharpened with the sharpener I linked above.

u/eutamias21 · 2 pointsr/EatCheapAndHealthy

I’ve been using Rachael Ray’s chef’s knives for nearly 15 years. They’re fantastic and very affordable. Super comfortable grip, sharp blade, great size. You can buy a sharpener for them too that’s surprisingly effective.

u/ChineseMaple · 2 pointsr/chefknives

Not necessarily tbh. I bought this a while back because it wasn't terribly pricey and then proceeded to chip it by accident. It feels a bit rough on the handle and the tang but before I chipped it it did cut pretty beautifully. I gathered it was more of a budget Aogami once I bothered to check what the hell Aogami was.

u/CosmicRave · 2 pointsr/chefknives

I'm not a fan of Shun but your links are way more expensive than they should be.

It is cheaper for the Chefs and Santoku in the links I provided, if that does end up being OPs choice.

u/rabidpirate · 2 pointsr/chefknives

Nope, handle is polypropylene

As far as the handle goes, i'm guessing there are kits? I can drill out the rivets no problem, but I don't have a rivet gun (although I still have my bucking bars from way back when)

u/myowngod · 2 pointsr/Cooking

I'd also pick my 7" Santoku - I have this one. We have a couple Victorinox Fibrox 10" chef's knives, which my husband uses a lot, but they're a little too long in my hands. I also use the VF small paring knife a lot - those two cover nearly everything.

u/xnihil0zer0 · 2 pointsr/videos

I just bought one of these ceramic santokus last week. A friend once gave me two really nice hand-folded knives when he realized they were too much knife for someone who didn't cook. They've served be well, but now I'm mainly going to use those for situations when I need to apply a lot of force, like dealing with bones. I'm not sure if it's just their sharpness, or because the ceramic surface is lower friction, but it glides through food like nothing I've ever cut with.

u/JeffreyRodriguez · 2 pointsr/keto

I only use my non-stick for eggs. And make sure you use a non-metal spatula so you don't scratch up the teflon. Otherwise, it's cast iron all the way.

Non-stick wears out, cast iron wears in.

Oh, and one really nice knife. I use a Cutco Chef's knife myself, but I've picked out a WusthoF Classic Ikon Santoku, Hollow Edge as my next knife. Also, pick up a hone (sharpening steel) and learn how to use it. Most people have a set of really shitty knives. All you need is one really nice one, maybe a paring knife, and a hone.

u/pwnies · 2 pointsr/Cooking

For those on a tighter budget, consider getting ceramic knives. They hold a fantastic edge, cut like a dream, and will hold an edge longer. I have nice blades like these. I almost never use them though. Day to day, I use this guy One of the best purchases I've ever made.

u/mowgli206 · 2 pointsr/youseeingthisshit

[Mac knives] (https://www.amazon.com/dp/B0006MM4RE/ref=cm_sw_r_cp_apa_i_r9U4DbJHJTBYM)are really great for the price and quite durable.

u/Fittritious · 2 pointsr/AskCulinary

I don't know knives well, so take this with that in mind, but....I think I know what you are describing and I had a similar experience. I always preferred my German heavy chef's knives mostly due to the profile of the, uh, steel on the top of the blade. I mean, the heaviness and place to grab it, since I go in front of the handle and pinch it.

So, I had a couple nice Santoku, a wusthoff and a japanese light veggie type, and they were too light. I bought the Tojiro DP 6.5" to try another one, since I love the overall blade shape and prefer it to the German chef's I have.

As it turns out, the Tojiro DP are heavy, with that thick back and solid blade. I recently got rid of all of the others. So, maybe give it a try, and upgrade if that fits the bill. It's relatively inexpensive and a really nice tool in my opinion.

https://www.amazon.com/gp/product/B000UAPQEA/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

u/Phaz · 2 pointsr/food

For the japanese knives with the indentations she could mean two things.

It's most likely she is referring to what is commonly known as a Santoku. Here is a pic. They are more or less just a style of a general purpose chefs knife. A really solid brand for not a lot of cash would be Victorinox. If you wanted something fancier you could go with a Wusthof.

However, she could also be referring to a knife made with damascus steel. These knives are incredibly high quality and very very sharp. Shun is the company that is most known for them. They are quite pricey but I've not heard a single complaint. They have several lines.

There is one incredibly famous knife maker named Bob Kramer who does that style. He partnered up with Shun to release a series with them. You can even order a Bob Kramer, Damascus steel Santoku as seen here. But they are pricey.

You could also go with their normal line if you wanted just a Shun Classic, for cheaper (but still expensive) as seen here.

If she does want the damascus steel but not a santoku knife then Shun offers a big line of normal chefs knives (as well as any other kind you could want).

Not all santoku knives have the indentations on the side, but I think most do.

u/cmbyrd · 1 pointr/Cheap_Meals

Great knife for the money I outfitted the last restaurant I worked at with these, and have one at home as well. They take a good edge pretty easily, and hold it reasonably well. Not the best knife I have, but by far the best value knife I've ever used.

Ceramic Rod to take care of the knife. This one is double sided, one side is coarse, other is fine. For occasional touch ups, run the knife - spine first/blade trailing up and down the fine side. I normally do 5x on one side, 5x on the other, 4x each side, 3x each side, 2x each side, 1x each side. For more serious sharpening, start at 10 on the coarse side, then again on the fine side.

Cutting Board I like these, they don't warp like the thin flex ones, and the rubber on the ends does a good job keeping the thing still on your counter. I dunno anything about it being anti-microbial, as I wash mine to take care of that sort of thing, but it's a more than serviceable board at a good price.


That leaves you $70 for whatever else.

If you're a poor college student, a slow cooker can be a wise investment.

I'd look for Wok as well. You ought not to pay very much for a wok, and get one made of carbon steel, not cast iron IMO. If your place has an electric stove it won't work very well to put a wok pan on it, so check out electric woks.

Rice cookers are also very versatile, and most people can't cook rice to save their life, so their 'intended' purpose is useful as well.


Don't feel like you've got to buy anything new either, yard sales, thrift shops etc can l and you rice cookers and slow cookers for next to nothing.

u/Joemoose13 · 1 pointr/food

There is a lot of great information within the replies to this comment and I would like to add one as well. If you are thinking of buying your fiancee a real knife and you are serious about it, you need to spend at the very minimum 80$ on a single knife. You will get what you pay for, especially if maintained properly. I have a classic Shun santoku this one that I bought 6 years ago, it's the cheapest "larger" knife I have in my kit but it's one I keep going back to. So what I am saying is you don't need to go all out and spend 250$+ like the OP did (which BTW is fucking gorgeous, congrats) but at least invest some money into it.

Also, if you do end up buying a Japanese knife, make sure to get the proper handle depending on if you fiancee is left or right handed. Good luck finding what you are looking for.

u/sk8eroyaker · 1 pointr/Cooking

I personally love my wustof Santoku chefs knife. Such a pleasure to use.
https://www.amazon.com/Wusthof-4183-7-Classic-7-Inch-Santoku/dp/B00005MEGX

u/mrcavooter · 1 pointr/BuyItForLife

I bought this Wusthof 7" Santoku blade about a year ago and it is bad ass. It is a bit pricey, but you won't have to buy another knife for 10+ years (could be life, if you take care of it) so the cost is spread over a long time. It comes with a pretty good warranty and I have heard of them replacing old knives that people send in beat up.

It slices through anything you throw at it. I never knew how cutting a tomato was supposed to be like. This is the only knife I use other than butter and steak knives, and I cook multiple times a day. I use a steel on it multiple times a week to keep that edge nice and straight. The shape of the santoku is great, it allows for chopping and slicing and is weighted beautifully.

u/TheBlinja · 1 pointr/BuyItForLife

I'm not the cook in my household, but I've had a knife in my wish list I was thinking about getting as a gift for my fiance. I'm curious what everyone here thinks of a Dalstrong Shogun series Santoku, as seen https://www.amazon.com/dp/B019QQQ8CC/ref=cm_sw_r_cp_awdb_smydAb0MP1RK5

Granted, I would be the one babying it (between a sharpmaker, a lansky deluxe, and ceramic hone,) otherwise it'd just end up going through the dishwasher. It has good ratings, though I dunno if they're true or not, and is at the correct price point for what I'm looking to spend (just in case it does ""accidentally" go through a dishwasher).

u/darkjedidave · 1 pointr/videos
u/kermityfrog · 1 pointr/AskReddit

Wusthof santoku

I have the Culinar version.

u/US_Hiker · 1 pointr/Cooking

This in a #4 is my go-to knife for almost everything. I also use it over my $100 Wusthof stuff. Also, the Oxo GoodGrips Professional line Santoku is very nice (about $20) and their 8" Chef's from that line should be good as well. I had a Wusthof higher end Santoku that my father loved, so I bought him the Goodgrips one, and frankly I greatly prefer the Oxo.

If my mother was looking to get me a knife(s) under $100, I'd ask her to order some combo from this set of things:

(The first 4 or 5 for sure, the rest if I felt they'd be useful)

http://www.amazon.com/Metal-Handle-Cleaver-7-75-long/dp/B0001CNK7C/ref=sr_1_16?ie=UTF8&qid=1317963649&sr=8-16

http://www.amazon.com/Good-Grips-Professional-Sharpening-Steel/dp/B000A13OFC/ref=sr_1_sc_1?ie=UTF8&qid=1317963685&sr=8-1-spell (you need a steel to keep your knives usable)

http://www.amazon.com/OXO-Grips-Professional-2-Inch-Santoku/dp/B000A13OES/ref=sr_1_sc_6?ie=UTF8&qid=1317963685&sr=8-6-spell

http://www.amazon.com/OXO-Grips-Professional-8-Inch-Knife/dp/B000A13OEI/ref=sr_1_sc_15?ie=UTF8&qid=1317963685&sr=8-15-spell

http://www.amazon.com/Victorinox-Cutlery-9-Inch-Polypropylene-Handle/dp/B0019WZ7EW/ref=sr_1_42?s=home-garden&ie=UTF8&qid=1317963898&sr=1-42

http://www.amazon.com/Forschner-Victorinox-Fillet-Fibrox-Handle/dp/B000EZ0D4E/ref=sr_1_66?s=home-garden&ie=UTF8&qid=1317963958&sr=1-66

http://www.amazon.com/Victorinox-Cutlery-6-Inch-Straight-Boning/dp/B0019WQI04/ref=sr_1_29?s=home-garden&ie=UTF8&qid=1317963898&sr=1-29

u/MrBojangles528 · 1 pointr/everymanshouldknow

I absolutely love my Wusthof 7" Santoku that I got a couple years ago. It does almost everything I need, aside from filleting Salmon, cutting bread, and paring things. I expect this knife to last forever with proper care, including regular sharpening, honing, and hand-washing.

u/RebelWithoutAClue · 1 pointr/AskCulinary

I might have the very Shun knife you're looking at. Is it model number: DM0718?

http://www.amazon.com/Shun-DM0718-Classic-7-Inch-Santoku/dp/B0000Y7KPO

It measures 1/4" shy of 7" from tip to heel of blade. The wooden handle seems to be a very hard and impermeable material. I have never found it to pick up smells and it doesn't seem to pick up an oil film.

I find the VG10 edge to be a pretty good steel. I hone it to 13,000 mesh and it seems to keep sharpness pretty well. All that being said, I do not have a direct comparison with other knife makes. I hear that for the price, better blades can be had. Shun knives are a bit pricey, but I wouldn't say that they're shit. I like this site for reviews:

http://zknives.com/knives/kitchen/ktknv/indexall.shtml

I haven't found many other sites where a single individual has in depth reviews of many knives and has a good grounding in sharpening.

I find the damascus finish off putting on the Shun knife. The sides are damascus which clad the VG10 center layer which means that the damascus treatment is purely cosmetic. To be honest, the field of metallurgy has gotten really good. Damascus processing is obsolete and has been for maybe more than a century even. I would say that the most technologically advanced steel right now is made with powder metal processes. Ultimate grain control and modern alloy composition has made damascus steel a beautiful anachronism.

To be honest, I'm not even sure if the damascus texture on Shun knives is made in the classic process. The change in color in the waves is not correct and the waves do not follow up the bolster so I suspect that the patterning is applied with a photochemical etching process. I once got to talk to a knife designer from Spyderco who also makes VG10 center layer knives. I asked why knife makers wouldn't make an all VG10 knife. His answer was that the visible hamon makes for a nice looking edge and that VG10 was a difficult material to polish. Laminated on sides made for a cool looking hamon and the sides could be polished to a much finer finish that would be practical with VG10.

Anyways, I still like my Shun knives (even if the cost of their cosmetic work could have gone into better alloy maybe). They were a gift to me from a good friend. Insted of spending a lot on knives I got a big schwack of sharpening stones. One of the problems of top end knives is that one also needs to acquire a fairly expensive collection of stones to really achieve the ultimate edge that a fine knife is capable of.

I'll be honest, if I was a professional chef I would not be too preoccupied with buying a premier knife. Nice knives are nice to work with, but past a point they don't really make food taste all that much better. I have two culinary friends. One is a sous, the other is an executive chef. Both at high end places. When I inspect their knives (high end knives) I note that their edge quality is usually a bit worn. Clearly not at the peak that their blades can achieve which means that they're not getting the performance out of their top end knives that they paid a premium for. They make great food and run their crews well which makes me think that their knives aren't nearly as important as the other things they're doing right.

I note that you are considering quite a wide range when it comes to knives. Sabatier generally offers western style knives of softer alloys than what would be in a good santoku. They are fairly different product offerings in that Sabatier knives are tough and more chip resistant to chipping than a typical high performance Japanese knife, but incapable of achieving the same sharpness of edge a fine Japanese knife. Different shapes and technical edge properties between your two mentioned makes.

u/BJCUAI · 1 pointr/translator

関鍔蔵 (Sekitsubazou-saku)

You can find it by searching for Tsubazo Ozawa knives , or Sekitsubazo knives.

u/Redal69 · 1 pointr/chefknives

My wife has one of these and she loves it. $14 CAD on Amazon.ca so probably cheaper even in the US. https://www.amazon.ca/Rachael-Ray-Cutlery-Japanese-Stainless/dp/B00JR0LJIG It needs a bit more frequent sharpening than my knives but is still decent.

u/constarc · 1 pointr/CasualUK

Get a santoku, it's usable for pretty much anything. I have this one but there are some great ones which are cheaper.

Edit: except stripping wires, just get a specific tool or a leatherman if you want to do that.

u/ARKnife · 1 pointr/knives

Check out the Shun Classic Santoku.

It's made in Japan by a reputable brand (KAI), has great materials and looks (which is also important for a gift).

I'm sure he'll love it.

u/masamunecyrus · 1 pointr/AmazonTopRated

Additional variations:

| Price | Series | Style | Size | Color | Link |
:-------|:------------:|:-------:|:---------|:---------------|:-------|
$33.79 | Legend | Chef | 5" | White | Link
$50.96 | Legend | Chef | 6.7" | White | Link
$66.99 | Revolution | Chef | 7" | White/Black | Link
$69.95 | Revolution | Nakiri | 6" | White/Black | Link
$46.41 | Revolution | Santoku | 6" | Various | Link
$35.31 | Revolution | Santoku | 5 1/2" | Various | Link
$29.95 | Revolution | Slicing | 5 1/4" | White/Black | Link
$30.25 | Revolution | Utility | 5" | White/Black | Link
$20.20 | Revolution | Paring | 4" | White | Link
$19.80 | Revolution | Paring | 3 1/7" | Various | Link

u/loki8481 · 1 pointr/food

step 1: don't buy a knife set... you can accomplish 99% of kitchen tasks with a good chef's knife and a paring knife. knife sets tend to contain lots of stuff that one may never need (eg: a butcher knife)

for under $100, you could get a Global chef knife + paring knife or a Shun chef knife.

u/Waffles_are_omnom · 1 pointr/woodworking

I'm not sure which one that is, but I use Calphalon katana Series knives and love them. (I pinch grip too)

http://www.amazon.com/Calphalon-Katana-Stainless-Steel-7-Inch-Santoku/dp/B000AAT6Y6?ie=UTF8&s=home-garden&qid=1177307195&sr=1-3

u/whenhaiirymetsally · 1 pointr/BeautyAddiction

THIS GUY! Though I got it off Amazon through KORIN (I SWEAR it was sold out through Chef's Knives to Go when I made the decision to buy it last week, otherwise I would've bought it there -- I love those horrible, horrible enablers), and I'm not sure what I ordered comes with the adorable plum flower design. They didn't specify!

I have this guy and this guy.

The nine incher is a little bit excessive for tiny little me to use for certain projects, so I wanted an eight inch knife, and I also wanted to transition into carbon steel. They're easier to sharpen, hold their edge better, and the extra maintenance needed is moot because I already clean my knife blade between veg. Usually. I'll have to upgrade that to "always," but it won't be much of a change. I almost never use my santoku anymore.

Also, silly me, I forgot to grab a ceramic honer. Gr.

u/Whind_Soull · 1 pointr/BuyItForLife

If you're talking about the wavy lines, that's where the pattern-welded layers have been exposed through stock removal.

If you're talking about the pebbly/dappled look towards the spine, that was done intentionally (probably with something akin to a ball peen hammer), both for aesthetic reasons and so that food doesn't stick as much. The scallops cut into many santoku knives serve the same purpose.

u/beefpoke · 1 pointr/Cooking

This one:
http://www.amazon.com/Wusthof-4183-7-Classic-7-Inch-Santoku/dp/B00005MEGX

Its pretty great, had it years and only hone it, never had to sharpen.

I really want to grab the Victorinox Santoku and compare. The Victorinox is like 40 bucks compared to this.

u/hpliferaft · 1 pointr/AskCulinary

I see Rada knives recommended on Reddit. I got their cook's knife (6 1/4" blade) for cooking at home and I like it. The handle is small enough for small hands.


For my job as a line cook I got a Global santoku (7" blade) and it's great. This reminds me- I need to sharpen it.

u/winkers · 1 pointr/AskCulinary

With respect, I think you should try to actually hold the actual knife before deciding. Each of those has a different feel due to the handle shape, material, front to back balance, and honed edge. If you don't have that option then don't be afraid to return a knife if it doesn't feel totally natural when you cut with it.

I gift the Victorinox Santoku regularly. It's a great blade, well-balanced, and keeps an edge well, especially for the price. I personally use a MAC santoku or my chef's for veggie prep but they're more expensive.

u/JadedOne · 1 pointr/Cooking

Shun Santoku is one of my favorite go to knives.

u/tranteryost · 1 pointr/Cooking

I love my Global knives; I chose them mainly because they are a single piece of stainless steel and I get skeeved out about bacteria hiding (so you could
put them in the dishwasher if you wanted to, tho I don’t). They were fairly affordable and have a modern / minimalist style.

Currently I have the 8” chefs knife and bread knife (just amazing). We lost a santoku and a western paring in a cross country move and I will probably replace the paring with the exact same and the santoku with another regular global chefs knife just because I like the look; I don’t think they were substantially better than a competitor of the same style and I didn’t have much use for the santoku.

u/mtblurker · 1 pointr/Gifts

if he is getting into his own cooking - no better gift than a quality knife. Tojiro makes a great one for the money ($47)

Working out - 35-45 lb Kettlebells are a versatile place to start a home gym

ahh shit. just saw filler gift. dont know if either fit the bill

u/Chocablock · 1 pointr/Cooking

Since you like the look of damascus steel, I would recommend the Shun Santoku or the Chef's Knife.

But then again, I also vote voucher as each cook/chef has their own criteria for a blade (weight, balance, length, etc etc.)

u/hyperbling · 1 pointr/chefknives

https://smile.amazon.com/Mercer-Culinary-Collection-Chinese-Santoprene/dp/B001ASYCLE/

i've tried a lot of chinese chef knives, and this is easily in the top 3. it's definitely #1 at this price range.

u/Hypersomniac13 · 1 pointr/Random_Acts_Of_Amazon

Off my wishlist? Probably this. I could use a good Santoku.

u/Ttran778 · 1 pointr/knives

Sorry, amigo, but you're not going to find a good set for $50 or lower. You'd be looking at generic steel, sometimes poorly made as well. Of course, there are some people who go that route and have no problems, but I'd say invest into a better set, as it'll be something you'll use and might even pass on.

I got a nice Caphalon Katana Santoku for my Mom, and it's now her go-to knife for everything short of peeling veggies.

Wusthof is also a very reputable name in kitchenware. I have a set back in the US (stationed overseas) and I looooooove it. Great hand feel and amazing balance, I'm very satisfied with them.

u/_Kita_ · 1 pointr/AskReddit

Some people talk about fast cars or fancy stereos. That's how I am about knives. Especially this one.

If you're serious about cooking, try reading Anthony Bourdain's Typhoid Mary (guest starring Global knife, of course). It will move you.

u/SarcasticOptimist · 1 pointr/knifeclub

I'll post the major ones I use, with Amazon links.

Shun Classic Perfect Paring Knife: as stated, it is perfect because of the curved edge at the back (making peeling with the thumb intuitive), plus the sharper angle than Western knives.

Mercer Renaissance 10" Chef: Fully forged and affordable, it has a shaved down bolster for good balance.

Mercer Chinese Cleaver: versatile, and it managed to cut both my gf and my own hands. Scary sharp, and ideal for crushing garlic.

I use a Chinese ceramic steel and a DMT fine whetstone to sharpen.

u/Panzermench · 1 pointr/AskCulinary

He makes it look very easy, yes. I practiced on my Mac to learn but now I finally do my baby.

u/polidox1 · 1 pointr/southpaws

Cutco isn't exactly a premier knife, they do a lot of door to door and catalog sales and are generally considered overpriced. I own 3 Shun knives (example: 7 in. Santoku with asymmetrical bevel grind).. they are ambidextrous and have double beveled edges. In fact most knives are asymmetrical double beveled edges do to their ease of use, maintenance and ability to retain an edge. The type of knife you are talking about is a chisel grind and when held in the right hand has the flat side perpendicular to the cutting board on the right side (they generally are sharper than double beveled edges and used to make things like sushi). This still is not a problem as one simply cuts from the left to the right. I honestly can't recall any knife that was made for a righty and all of my knives are ambidextrous.
I have a set from Wustof (cheaper set) and some working knives that I do a lot of cutting with like this Victorinox Santoku are an excellent value for all around slicing, mincing and chopping.

u/Disco_Drew · 1 pointr/Cooking

My Henkel Santoku. I just like the feel of it.

u/Jim_Nightshade · 1 pointr/Cooking

Another recommendation is this Gyuto I have & love dearly.

http://echefknife.com/gyuto-hammered-damascus-japanese-knife-en.html

Along with it's vegetable slicing counter part:

http://www.amazon.com/gp/aw/d/B0006NKY16

I highly recommend both of these.

u/onionpants · 1 pointr/Cooking

My [favorite](https://smile.amazon.com/gp/product/B00068J2A0/ref=ox_sc_saved_title_2?smid=ATVPDKIKX0DER&psc=1) , if it is still the same model as it was 10 years ago. It fits my hand well, I rarely have to sharpen it, hone yes, but actual sharpening is rare. I'm sorry for the unpopularity on this one, but I also wash it in the dishwasher (gimme a break, I have contamination OCD) and it comes out clean and ready to go.

Edit: Why isn't my link format working?!

u/ghostrunner · 1 pointr/Cooking

I agree with everyone here- the Victorinox is the way to go. But, in the spirit of having options, the Oxo Good Grips knife is a decent choice: http://www.amazon.com/gp/product/B000A13OEI/ref=ox_sc_act_title_2?ie=UTF8&smid=ATVPDKIKX0DER

u/librarycar · 1 pointr/Chefit

MAC knife its a good western japanese knife. it has a little curve on the edge for rocking motion, but also not enough curve to make it completely western style. japanese made, good with veg and proteins. a little pricey, but worth it. global also a good knife and can take a beating, easy to sharpen and better on price.

bevels, theres single bevel, which only one side is sharpened and then the burr is shaved off to make it super sharp but will have to sharpen more regularly. these single bevel's are normally traditional japanese way of knives, mostly sushi. double bevel, would be where you sharpen both sides at a certain angle, 70/30, 80/20 etc. to create that V shape. you'll most likely use your steel more often on these kinds of knives and sharpen less. i have a few knives for certain things, sushi knives are single beveld and my gyuto(chefs knife) is double beveld @ 80/20. so being that my chefs knife is used a lot of the times, i find it most all purposelike. sorry if this is confusing, i'm not good at explaining/summarizing things. if any of this is useful or have any questions of the explanation lmk lol


edit: don't shop at sonoma williams.

u/socialavoidist · 0 pointsr/cookingforbeginners

I bought this a few months ago and am very satisfied. It's a great quality 8" chef's knife for only $20. I can't speak for the longevity, obviously, but I love it so far.